Svetlenki
Angela, I am in a hurry with the report. I cooked on the 7th day. This is how it happened

Wet salted pork

Wet salted pork

I bought meat in a piece already tied with rubber bands. It was too lazy to remove the gum for the time of pickling, but it was necessary. Because of this, the very middle was not pickled and there is a gray spot. Not aesthetically pleasing, but does not affect the taste in any way.

Very tasty, it looks like a Tambov ham from the old times, maybe a little drier - I will work on the cooking temperatures. I will definitely repeat and improve.
ang-kay
Sveta, well done. You will work on the mistakes and everything will be fine. If she didn’t want to unwind, then it was necessary to inject the solution pointwise with a syringe. But still smart. I'm glad I liked the taste. Thanks for the helpful report.
Zhannptica
Good day!!!
On Thursday, they "knocked" a Vietnamese pot-bellied, hung out for a couple of days and yesterday salted ..., already three kilos from greed !! So on Saturday I will report, I can't wait .., you have very tasty pictures, Angela !!!!!
Can you also put shanks in the brine? I think it should work out? Or is there some other delicious recipe for them?
And I understood correctly - in the net and in the baking sleeve, right?
Elena Kadiewa
Angela, can I use the airfryer? There you can set the temperature and airflow. And then my oven is without blowing.
Please advise, I went for the meat.
ang-kay
Quote: Zhannptica
So I will report on Saturday
Jeanne, thanks, I'm waiting.
Quote: Zhannptica
Can you also put shanks in the brine?
You can, but I would take out the bone.
Quote: Zhannptica
Or is there some other delicious recipe for them?
Could be so. No nitrite and much hassle

Shank roll (ang-kay)

Wet salted pork
Quote: Zhannptica
And I understood correctly - in the net and in the baking sleeve, right?
Jeanne, correct only if you are sure of the quality of the mesh. I bought food last time, and the meat after it is bitter. It can also be elastic with a bandage. So it's better to tie with culinary thread and mustache.
Quote: elena kadiewa
Angela, can I use the airfryer? There you can set the temperature and airflow. And then my oven is without blowing.
Please advise, I went for the meat.
Elena, if you are sure that there is the correct temperature and it can be maintained correctly, then why not.
Zhannptica
I told you everything !!!! Thank you!!! For the recipe, a separate respect !! And photo, photo !!!
ang-kay
Jeanne, glad if it helped and comes in handy.
Helen
Mmmmmm, how delicious !!!
ang-kay
Elena, yeah. Thank you.
kolobashka
Wet salted pork
Yummy !!!
Made in a vacuum bag in Shteba. T-ru withstood from 40 to 80 gr.
ang-kay
Barbara, the beauty!!! Thank you!
Zhannptica
I am grateful for the master class !!!!!
No amateur performances, all by prescription. Kaif !!!!!!

Wet salted pork

Yes with a flavored bread ... mmmmm
ang-kay
Jeanne, excellent lard meat! Rolled up so tight. I have no doubt it's delicious. How about bread? Thank you for such a wonderful report.
Zhannptica
I got five such rolls. Tomorrow I will "cut" a piece of meat. I really wanted just such a result! I often cook such rolls in Belobok, but without any salting. I took - salted, garlic, mustard, rolled it into a bag, and into Belobok, and into a pressure cooker for 40 minutes. It tastes like boiled pork and grayish. And I wanted - rosy !!!! In general, I am delighted!
We'll probably have to buy Shteb for cooking sausages. But her darling is missing in my kitchen. I can't even count how many multicooker, pressure cooker I have, but with the temperature regime, well, not a single one, and I had to read about sausage ...
And also ..
Well, a vacuum sealer, and a vertical sausage syringe, and a smoke contraption for smoking ....., a disaster !!!!
ang-kay
JeanneIf the oven is electric, then you can do without Shteba.
Zhannptica
"Slaughtered" a piece of meat)))

Wet salted pork

Delight!!!!!!
(I am a beginner sausage maker, so I rejoice like a small child !!)
ang-kay
Jeanne, you have it great. Of course it is joyful and pleasant. Me too.
Zhannptica
Vinokurova
Quote: Zhannptica
I rejoice as a little child!
Lord, everyone here is so joyful not only from their successes, but also from the successes of comrades)))
cool rolls, smart girl!
Zhannptica
Vinokurova, thanks, Alena !!!!
Elena Kadiewa
Angela,Wet salted pork
I cooked in the airfryer. Tasty so!
ang-kay
Lenus, what to say? THE BEAUTY! I'm glad I liked the meat! Cook for health.
Elena Kadiewa
Thank you Angela! Then I caught fire then with this recipe, drove to the store then, and yesterday I cooked, and this morning I tried it. A bit fatty, but the boys will eat it.
I cooked in the airfryer for an hour at 65, two hours at 80, and for 1.5 hours until the meat temperature reached 70 '.
ang-kay
Next time you will try to take a piece. Anyone can do that.
Elena Kadiewa
Thank you, my good girl! (Well, not mine! But still, clever!)
Zhannptica
And here he is - a balm !!!!
Thank you very much, this is my favorite !!!!!
She blinded two pieces of carbonade, 7 days in brine, and shoved it into Belobok

Wet salted pork

Get well soon!!!!!!!!
ang-kay
Jeanne, great. Cook for health. Thanks for your wish!
bbbbekema
Angela, many thanks for the recipe! Yesterday I cooked two pieces, today I bought it and set the next one to marinate! delicious!!
the photo could not be inserted ...
ang-kay
bbbbekema, to health. It's good that it turned out tasty.
Catwoman
ang-kay, Angela, reporting, yummyaaaaaWet salted pork
ang-kay
Lenochka, THE BEAUTY!
kolobashka
The only drawback of this recipe: it takes a long time to cook, but eats very quickly.
ang-kay
That's for sure.
Antonovka
ang-kay,
Angel, bought a neck - I want to try to do
ang-kay
Lena, of course do. Everything will work out)
Antonovka
ang-kay,
Angel, finally I have a report)) The meat lay in the brine for 10 days. Salt put 90g, at first it seemed salty and salty, but apparently it was from the edge - now we cut the middle and want a little salt. It turned out very tasty - I will repeat)) Thank you very much!

Wet salted pork
What I wanted to ask - I put meat in pizza and fried with eggs - isn't it harmful?
bbbbekema
Quote: Antonovka
What I wanted to ask - I put meat in pizza and fried with eggs - but isn't it harmful?
do you fry shop ham and sausage and put it in pizza? if "yes", then sleep well, because there, besides the nitrite salt, there is a lot of "kaki"
Antonovka
bbbbekema,
The same thought was))) Thank you very much !!!
ang-kay
Quote: bbbbekema

do you fry shop ham and sausage and put it in pizza? if "yes", then sleep well, because there, besides the nitrite salt, there is a lot of "kaki"
I fully support the previous speaker. The only thing is that you can’t fry until the coals. Yes, and all food is impossible in principle.


Added on Wednesday, 01 Jun 2016 2:43 pm

Quote: Antonovka

ang-kay,
Angel, finally I have a report)) The meat lay in the brine for 10 days. Salt put 90g, at first it seemed salty and salty, but apparently it was from the edge - now we cut the middle and want a little salt. It turned out very tasty - I will repeat)) Thank you very much!

Wet salted pork
Lena, full credit with a grade of 5+
Antonovka
ang-kay,
Thank you very much)) Now I will add a little more on the process. Finally, I used a sausage net - a round neat neck came out)) I cooked in the oven - I still have that process (((According to the instructions for the stove, the minimum temperature is 75 degrees - what is it on the stove is 1 - I tried to reach the required temperatures, put on the middle between 0 and 1 - in 20 minutes the temperature was 100 degrees. I prepared the neck by opening and closing the oven. Next time I will try it in a vacuum and Stebe DD2.
ang-kay
Lena, well, if there is somewhere, then the oven is not necessary.
Antonovka
ang-kay,
In my Shteba, the temperature jumps, but it's easier to get used to it than to the oven - I'm probably already used to it)) Now I'm thinking what next meat to buy
Vinokurova
Quote: Antonovka

ang-kay,
Angel, finally I have a report)) The meat lay in the brine for 10 days. Salt put 90g, at first it seemed salty and salty, but apparently it was from the edge - now we cut the middle and want a little salt. It turned out very tasty - I will repeat)) Thank you very much!

Wet salted pork
What I wanted to ask - I put meat in pizza and fried with eggs - isn't it harmful?
Flax, a valid ham !. it turned out very beautifully .. which is delicious, I have no doubt!
Try it in a vacuum and Stebe - it should work without such dances with tambourines, like yours)))
Antonovka
Vinokurova,
Alyon, I always cook at Shteba, but lately there has been so much broth - the temperature probably jumps. So I decided to do it in the oven
Vinokurova
Quote: Antonovka

Vinokurova,
Alyon, I always cook at Shteba, but lately there has been so much broth - the temperature probably jumps. So I decided to do it in the oven
Well, the meat can be pumped up ... it rarely bothers me ...

You, of course, it turned out cool ... I just want to steal a piece))))
beverli
I have been preparing all this beauty for 6 hours, I hope that the result will be like the author's))
ang-kay
Margarita, if you did not deviate from the recipe, then everything will work out)
beverli
Angel, thanks! I did everything according to the recipe, only apparently a large bar (or rather a long one, 30 centimeters). It has been baking for 7 hours already, though from 40 degrees, and the temperature is now 67 degrees. Probably he would sit there for another hour. Doesn't it take too long?
Antonovka
beverli,
I also sat for a long time))
beverli
Lena, well, then everything is fine))) we will wait)

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