Kokoschka
Oh girls. such beauty and deliciousness !!!!! Super!
francevna
Quote: francevna

Prepared shank, 2pcs.
Marinated for two weeks. Cooked at a temperature of + 65 ° 7h 30min. taking into account heating.
Outwardly it looks good, my husband liked the shank ...
For me it is salty, the meat is drier, than the ham comes out and the skin is rough for me.

Not everything is as bad as I wrote in the first review. In the future, the slicing turned out to be delicious and even the seven-year-old grandson liked the skin and the meat itself.
At the very beginning, the roll was narrow, maybe that's why the meat was drier.
Masinen
Alla, uff, well, that's great))
If the child ate, then it definitely turned out delicious.
Twig
A few days ago I prepared a knuckle. Well, I smell a foreign smell.
It's tasty, the meat is dense, the skin is a delicacy straight, but next time I won't marinate for so long. Two weeks, I think, would have been enough. The stages of maturation are already visible in the refrigerator, in principle. The meat changes color, becomes denser.
And you shouldn't eat it right after cooking. It really should be kept in the refrigerator for at least 3-4 hours.
For my taste, it came out a bit salty, a couple of grams of salt are extra. But if you do not report them, I think, even more so it is not worth marinating for a long time.
Made in Shteba. Still, she definitely does not keep the temperature. Mine, at least. I understand that the sensor is at the bottom, but at the end of cooking I measured the temperature with an external thermometer, which beeps when the desired temperature was reached, so it rose 3-5 degrees higher exactly.
Masinen
Veta, the knuckle has its own smell, I can smell it when I just cook, without aging, so they put spices and a bunch of all sorts of ingredients, boil it down, and then bake it to fight off its specific smell.
This is not because she was lying for a long time.

Quote: Twig
For my taste, it came out a bit salty, a couple of grams of salt are extra.
I already wrote less salt 18 grams, but the norm is 20 grams.
Still, you should not reduce it, but if you keep less, then this result will not work, I checked on the brisket)
Masyusha
Masha, I bring you my thanks! Pickled for 5 weeks. It turned out very tasty!

Sousvide pork shank (Steba SV50)
Masinen
Elya, I saw that you marked me in Insta, but did not have time to look))
Just cool !!
You have already become a specialist in suvid products!
Respect and respect
Masyusha
Masinen, Mashul, so good teachers!
Playful
Girls, what do you think, if a hodgepodge is cooked from a shank, will it be normal? I made 2 pieces according to the theme recipe, but no one appreciated something from home. So I think, if I put a part in a hodgepodge as one of the types of meat, it should be good ...
Lyi
Masinen, thank you. I expanded the cooking a bit and made a stuffed shank. The pork mince remained unattended, 300 grams, not enough for an independent portion, but I didn't want to grind it additionally and I added it to the middle of the flattened shank.
I put in 16% salt, this is enough for my taste, but mine categorically refuse to use nitrite salt, so I reduced the ripening time to 2 weeks and made it too clever with the cooking time. I put it at 68 * and already for 12 hours. The roll thickness was 10 cm.
Tasty, but there is work to do. It turned out a little dry and bland. There was a lot of jelly. The feeling that all the spices I added were washed in jelly.
Maybe add some mustard? I added black pepper like 1 tsp is enough. Can pour gelatin inside so that the jelly remains inside? What do you think?
Here is the result
It's raw Sousvide pork shank (Steba SV50)
While I went to get the camera, the part where the mince was "disappeared". That's all that's left
Sousvide pork shank (Steba SV50)
Optim
Hello everyone. I butchered the knuckle, coated it with spices and salt, right now I will lay the child, roll it up and vacuum it))) the knuckle naturally)




How to insert a photo here?
Natalia K.
Quote: Optim
How to insert a photo here?
Optimthrough the gallery.
Optim
https://Mcooker-enn.tomathouse.com/ga...=160270#top_display_media




Quote: Natalia K.

Optimthrough the gallery.
Thank you, just how it turned out with a link)
Natalia K.

Here is your photo
Sousvide pork shank (Steba SV50)Sousvide pork shank (Steba SV50)
Optim
Quote: Natalia K.

So this is my photo. And, you try to insert yours. It should work out.



Here is your photo
Sousvide pork shank (Steba SV50)Sousvide pork shank (Steba SV50)
Where did I get your photo?)




Quote: Natalia K.

So this is my photo. And, you try to insert yours. It should work out.



Here is your photo
Sousvide pork shank (Steba SV50)Sousvide pork shank (Steba SV50)
oops .... How so?)




Understood nothing
Masinen
Optim, very simple, you can go to the Gallery and view the last uploaded photos)

She just copied the link and put it here)
Optim
Maria, good evening! I had a knuckle for 2 kilos with bone. They cut it out, did not want to turn around))) and did not climb into the bag, cut it in half, twisted it and twine, one 800 g came out, I think to put 70 and 6 hours. Ok?) In the thickest place 6cm, suvid, respectively ...
Optim
Quote: Masinen

Optim, very simple, you can go to the Gallery and view the last uploaded photos)

She just copied the link and put it here)
Sousvide pork shank (Steba SV50)/ quote]
That's what happened))) super!
Yarik
Masinen, Masha, thanks for the recipe! The knuckle came out delicious, tasty, fragrant, though a little harsh, next time I will hold it longer.

Sousvide pork shank (Steba SV50)
Masinen
Optim, gorgeous knuckle !!
You are well done!
Yarik,
Quote: Yarik
just a little harsh,

In what way is it tough?
Is it hard to chew meat, skin?
Yarik
Maria, no, it chews well, at least I have)) it's just that apparently meat is.
Optim
Sousvide pork shank (Steba SV50)

Hello everybody!
Such a quest on this site with the placement of photos is a kick-ass
Pork ham, wet salted with nitrite, 3 days, 4 hours sous at 70 degrees .... the result is kick-ass .... very super !!




Quote: Masinen

Optim, gorgeous knuckle !!
You are well done!
Yarik,
In what way is it tough?
Is it hard to chew meat, skin?
Thank you!
Look at the ham!
Masinen
Optimlooking at the photo, I would even taste it now, even though it's a night outside)

Cool !!

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