Sousvide pork shank (Steba SV50)

[Angela]

I dare to assume that this is the shin (hind leg), and the shank is the front leg. Here it is, and the bone is larger there.

Angela, that's absolutely right, there is such a bone from a total weight of 1.6 kg. it turned out only 1.063 without a bone. With difficulty I vacuumed it into the bag, I could not wrap it tightly, I had to tighten it with a thread, while the outer sprinkling "crawled" back and forth, I hope it was absorbed and everything would be salted in a month.

And if two small ones are taken and put on top of each other with a jack? That is, attach the lower thin one to the upper thick part. Such a neat thing should turn out. So far I have sent one to mature.

[GuGu]

GuGu, Natasha, I think everything will be salted, in the same place it went down to zero)

Zhannptica, Jeanne,

Anna1957, Well, better one at a time, maybe I opened one, but here you have to open two, but you won't eat two soase)

[Mashun]

And if two small ones are taken and put on top of each other with a jack? That is, attach the lower thin one to the upper thick part.

I also think so to do the next, in the little one there is nothing
Mashun, and brisket recipe lay out please

Mashun, and lay out the brisket recipe please

Oh, I have to do it))
It's just there, everything is according to the same principle, only the cooking time is different))

Masha, the knuckle is just awesome. You need to cook for yourself. I have no sous-vide. Maybe in the oven?

We do sous-vide in a 3-liter thermo-pot - holds 60, 80, 90 and 98 Celsius. For pork, 80C is just that ... Only the internal volume of the thermopot is limited ... But a small boneless knuckle should fit.
I will definitely try this recipe. But one nitrite salt in the recipe is, IMHO, too much. I will divide the nitrite and the largest crystalline in half - so that it is salted slowly and evenly ...
Thanks to the author! The recipe is delicious!

But one nitrite salt in the recipe is, IMHO, too much

as part of * nitrite salt *. sold on home cooking 0.6% NaNO2, the rest is table salt

[Irsha]

Irsha,

Salt nitrite is used in the following dosages:

for dry-cured and uncooked smoked products (sausages and ham): 20-22 g of nitrite salt per 1 kg of raw material;

for boiled and smoked whole muscle ham nitrite salt mixed 50/50 with table salt... A mixture of salts is added in the same dosages: 20-25g per 1 kg of raw material.

A source:

🔗

Harm from nitrite salt after consumption.
How can nitrite salt affect health? You can get harm from this product only if sodium nitrite is contained in the spice in a larger amount than 0.5-0.65%. After all, such a chemical in high concentrations is a powerful poison. However, nitrite salt, used by chefs as a minor additive to table salt, does not have any negative effect on the human body. Moreover, it is approved for use, and therefore the presented spice is quite widely used during the production of various food products.

A source:

🔗

[Maria]

Maria, struck outright with a recipe. Especially the ripening period. I've been thinking about the recipe for several days.

[Constantin]

Constantin, I cite an example of not industrial nitrite salt, but * kitchen *, the one that I eat for example. sausages sell

I mix this salt at the most 50:50 with cooking salt, we taste * ham * enough

[Irsha]

Irsha, yes, - with this salt it is necessary to be somehow more careful in dosages ... A lot of information is given by Google, on request "nitrite salt dosage".

[Constantin]

Constantin, salt contains 0.6 sodium nitrite per 1 kg of salt.
You are a little confused))
Therefore, you do not need to mix, just add table salt and that's it)
Milking safe preparation, this is exactly the dosage of sodium nitrite, 0.6 per 1 kg of table salt, which is sold in special stores)
What is used in production, I do not know, maybe they have a higher dosage, I cannot say.

Count yourself how much sodium nitrite we add to 1 kg of meat if we take only 20 grams)
If 0.6 sodium nitrite goes for 1 kg of salt, then how much is it in 20 g of salt?

Thank you

I counted 0.00012 g of nitrite in 20 g of salt)
Twig, so what to think, let's do it))

When I see a decent knuckle, I will buy and forget marinate.
They closed the market nearby, oh, they used to sell such decent rudders, the bone is so cut off that there is a lot of meat, few bones.

[Veta]

Veta, I buy in a vacuum, good shanks, well, I choose to have more meat)
Nothing, they are tasty, they are not very large in size, but as Angela wrote that they are large, these are the hind legs.
And I read that the front legs are better for cooking.

And I read that the front legs are better for cooking.

I also read this. Moreover, the explanation was this: ruminants are not trained in beautiful manners - they piss and poop on their hind legs, which, in theory, should determine the difference in the smell of the front and hind legs. Is it true, or garbage in vegetable oil, I won't say, I don't know ... I honestly haven't caught the difference in smell yet ...

What is garbage, then garbage. It's just that the front leg has more meat and less bone. The bone is straight, relative to the hind leg. Our front legs are always a little more expensive than the rear ones on the market.

It's just that the front leg has more meat and less bone.

If we are talking about the shanks, then in the forelegs the bone is thinner and there is less meat. At least that's the case with cows, pigs, lambs ...

Shl. And if you argue, I'll take a picture right now and put my hand to the elbow and leg to the knee ...

[Constantin]

Constantin, you are unbearable! The meat in the front shank rather than the shank is more relative to the hind leg (shank) because there is less fat and less bone.

... And if you argue, I'll take a picture right now and put my hand to the elbow and leg to the knee ...

I didn't expect anything else. I don’t want to talk to you for any reason. Add a note of disgust to any other's recipe.

[ang-kay]

ang-kay, this is a really difficult case ... How can you explain or show that the muscular part of the hind legs of artiodactyls is always larger than the front ones, due to the greater load on them?

[ang-kay]

ang-kay, Kapet, do not swear or argue))

Sorry, ma'am! And in my thoughts there was ... As Vishnevsky wrote, "So he cheated, but in his thoughts - never!". The front knuckle, the rear knuckle - if the recipe, as here, is good, then to the bulb on which side to break the egg ...

Shl. "And here some began to allow themselves to sew on patch pockets and narrow the sleeves, we will not allow this!"

[Masinen]

Masinen, I took it to the bookmarks, I will definitely do it, very super-duper meat

I made a knuckle, though I underexposed it for up to 2 weeks. I put 20 g of nitrite salt per kg - it seemed a lot, I will put 18. And, probably, I will not hold it for 7 hours, but I will try it for a longer time next time (which will definitely be). Photo only cut and packaged in 5 pieces for my son, so that he can only stretch out his hand

Anh, a beautiful knuckle turned out, and why will you be on the trail longer. hold time? I also have a blank in the refrigerator, but today is only 8 days. I will do it on the weekend. True, I have not a knuckle, but a belly. Masha said that it is possible and early. It is salted faster. Yes, Mashun?

why will you be on the trail longer. hold time?

It seems to me that it will be softer still. This one chews normally too. but earlier, according to another recipe, I kept it for 10 hours at 80 degrees - it seemed to be softer. But I can be confused, because I don't eat, I just try a small piece.

[Anna1957]

Anna1957, appetizing knuckle and a lot of meat. I will endure mine for the sake of experiment

[Natalia]

Natalia, yes, I chose the fastest, where the lard is less, although it turned out delicious. I have one big one, and two more small ones ripen together for the next portion.

[Anna1957]

Anna1957, Anya, I forgot about mine, marked three weeks on the calendar, I wait and you just cooked a tasty treat

Masha, tell me pliz. I have a brisket and a shank. The brisket is not curled up, but simply doubled. How can I calculate the time? What to take for the diameter, width or height? I won't do the knuckle yet. I want to lie still.

[Angela]

Angela, count the brisket in thickness, those height, and the shank diameter, from edge to edge.

Yeah, I get it. And you me )))

There are some 3 days left until the hour X will cook 27 ... but has anyone already cooked with a three-week exposure?

I cooked it after 10 days and after 20. I won't bring a report in any way. The third package has been in use for 24 days.

I cooked after 10 days and after 20

Is there a difference in taste?

I have already forgotten Aromatney, probably the one that lies more. The main thing for me is that she has not disappeared. There are absolutely no signs.

The second package lies for the 5th week))) I cooked the first in three weeks

I have one bag to sample and if you like it, then I will prepare a lot and let them lie in the withers and marinate

More aromatic, probably the one that lies more

Yes, yes, more fragrant and denser and tastier

Masha, I’ll bring some pictures! No way. And I had a number of questions. Have I seen or su-seen the second time in my life?

I would write "suvidila". Su view is written separately, and suvid - for some reason, together))). I already figured out this question))). And it has nothing to do with the Russian verb "to see".

[Angela]

Angela, yeah, come on pictures, they are gorgeous !!
In general, we ourselves made the verb, then we write to see
Technology Suvid we write together
Sousvide, is it also written together or ??))

Source of quotation Separately and without a hyphen: sous vide (from French sous vide).
I really trust the source in terms of French. But I looked (however, in the Russian-language internet - and they write in Latin letters with a hyphen). Who is that much)))

[Anna]

Anna, yeah, well, it means separately))
But in Russian it looks together, somehow more harmonious.

Understood! Write as you like

My experiment with a month's aging failed .. it went rotten ... When I boiled it, I was strained by an unpleasant smell from the water and when I opened the bag, everything became clear .. the smell of rotten meat itself had a beautiful appearance, it was well compressed, but the smell brrr .. threw it out .. I will of course still do it, take a smaller knuckle and marinate for no more than two weeks ...

[GuGu]

GuGu, was it salted with nitrite salt, or ordinary?

Salted only with nitrite salt ..

I made a knuckle yesterday. Salted for 30 days. Everything is fine. Not rotten. When will I bring the report?

[Angela]

Angela, but I was not lucky, maybe there was not enough cold in the withers, or maybe the leg was a smelly hog

Natasha, but the tiny hole could not be somewhere, or the bone remained. And the temperature of 4 degrees should be, in my opinion.