Pork brisket sous-vide

[shock]

Um ... suggesting to put the brisket for storage on someone else's balcony?

Yesterday I took the brisket out into the yard for shock cooling and buried it in a snowdrift. And I forgot. Then she caught herself like a scalded one, I think I'll go out now, and the neighbors' cats have already devoured the brisket, that's for sure shock will be in the truest sense of the word

suggest

Is this a FAQ? Who else do you mean ?? Who are we?! Stars?? Ali you kicked me out

I don't really have the habit of poking crowned heads

Hello, our brush ... I just killed you on the spot! The whole forum can, but she is not! Look what Tsatsa (in the voice of Freindlich)
Look, GOOD PEOPLE! what is being done !! They make me mulberries. Stop it! You are like a daughter to me, but that's all

Threw out

kicked out, kicked out! WAAAh!

You are like a daughter to me

Sorry Mom

those

Spit it out TE

Girls, very interested in the recipe. You all have incredibly beautiful meat! I decided to try it, marinated it according to the recipe, stood it for three days, now I cook it in a cartoon on heating. Help determine the timing. I have a piece of pork with thin ribs, weight 600 grams, thickness 4.5 cm. How long should I cook?

[Svetlana62]

Svetlana62, Well Wiki I did about the same brisket for 3 hours and it was in CF! I can't say, I haven't done it yet, and I will cook using a different method, Natasha (AUUUU ...)) call, or Vicki try

[Olya]

Olya, at Wiki without ribs was. A Natasha not online now. I'm in my fourth hour of cooking. I do it in a baking bag. I opened the multi lid, sniffed it, fix it, it doesn't smell at all. I thought to identify the smell. Failed.

If with ribs, then it is better to increase the time to at least 5-6 hours. It would be better to do the suvid without ribs using the method. Well, not for bones this method. I don't remember exactly, but something is connected with microorganisms. You can cut them off and be the first to eat them.

I'll show you RIGHT

What a beauty !!!

Mukh said that it tasted like a good store ham, which made me think to try to make him (not my husband, but a ham) in this way.

Today I am making pork carbonate (I could have had a ham, but I decided otherwise))

I will play gunning ..

And we are talking about Gundyavaya ...

If with ribs, then it is better to increase the time to at least 5-6 hours. It would be better to do the suvid without ribs using the method. Well, not for bones this method. I don't remember exactly, but something is connected with microorganisms. You can cut them off and be the first to eat them.

Yes, yes, Sash, I also read that sous vide should be done without bones.

[Lord 68]

Lord 68, Alexander, Thank you! I'll try to cook for 6 hours to be sure. The ribs are thin, but meaty, and at the time of Natasha's publication of the recipe I did not have another piece of pork. Yes, and sous-vid somehow did not inspire me all these years. A pilot project for me, I just could not pass by such beauty. If I succeed, I will cook according to the rules and study the materiel. Thanks for the hint!

Svetlana. Why such pessimism. It will definitely work out. And what is good about the suvid method, you can not be afraid of a long cooking time. Moreover, many sweets must be cooked for a long time and at low temperatures. You will succeed. Do not forget the photo and review to the studio later.

[Alexander]

Thank you, Alexander!

You can cut them off and be the first to eat them.

I did just that. Of course, I didn’t eat it raw, I just stewed the crawl, so I put these ribs in there.

Then there was a continuation (as with me and without a continuation). We are sitting very much, we eat a rabbit, we praise.Especially me, they say, what a juicy crawl. Then when I began to remove the bones from the plates, I think, where did the rabbit get the ribs and cartilage of this size?
It turns out that I only ate pork, and I didn't even try rabbit

Wiki. 👍😂

There is no breast, there is a neck. Make?

Ladies, who uses liquid smoke? How can I try to drip?

Where does the rabbit have ribs and cartilage of this size?

Sometimes ... it happens ...))))

There is no breast, there is a neck. Make?

Why not. You will get a different product, but just as tasty. Only today I just finished a piece of my neck, although I prepared it according to the recipe for Tambov ham. My wife loves the ham more than the neck. She will still be fatter. She ate and only licked her lips. True, I still picked out the fat.

[Lelka]

Lelkadrip! Normul will be!
Wiki, cool you (you ?!) novels with food

But about liquid smoke, I pass. I have never used it and there is no desire either. Although they say that it is not very harmful and even some of its types are healthier than natural smoking.

[Alexander]

some of its types are healthier than natural smoking.

Alexander, 6-7 years ago I was very puzzled by this question, and since I do not trust anyone (like the grandmother of the second cousin’s granddaughter of the right niece in the photo told me) and I believe myself and the people with whom I personally communicate, I found friends, I handed over 3 types of smoke to the laboratory and my own smoke (condensate was collected), and so it was my own that turned out to be the most creepy, and the one that was cleaned and I still use it, however (I also measured ... oh, I am a noble bore) 7gr goes for a chicken weighing 1200. smoke! So, like nitrite, they scare everyone and the rest .. do not be afraid!

went to conjure)))

uh .. it turned out at least something intelligible to write ... otherwise ... solid "" gives

I'm not afraid of Ol. It's just that my wife doesn't respect smoked meats at all, and that's why I rarely smoke. And so there is a hot smoker. Some recipes without smoky are not the same, although I made the last ham without smoked and it left quite well.

[Lelka]

Lelka, I use. I do this, I just see a salted piece of meat, then something to freeze, and then what to eat, I take a non-woven napkin, or a piece of gauze, I blot it straight from the bottle and wipe the piece of meat, then I leave it for a couple of hours to ventilate, dry out, more often on I endure the night on the loggia, and in the morning we eat))) the pungent smell goes away, there is a slight aroma of smoking, we like it.

[Yaroslavna]

I do this, I just see a salted piece of meat, then something to freeze, and then what to eat, I take a non-woven napkin, or a piece of gauze, I blot it straight from the bottle and wipe the piece of meat, then I leave it for a couple of hours to ventilate, dry out, more often on I endure the night on the loggia, and in the morning we eat))) the pungent smell goes away, there is a slight aroma of smoking, we like it.

Yaroslavna, but this is interesting. Need to try.
We once bought a bottle of liquid smoke. We made sprats with him in a slow cooker. And then my husband panicked, which was harmful, and ordered to throw it away. How much time passes and he reads an article about the fact that, yes, this liquid smoke is much safer than the smoking process. And they threw away the bottle ...
Now I want to buy a small one again (we will not use it often, but the smell of haze, in some products, I want)

[Yaroslavna]

Yaroslavna, I have never used. And then I wanted something new.
We smoke already finished. Important note for me

And they threw away the bottle ...

So I drove around half the city. Netuti ... in the network definitely not. I even looked for fishing and Okhotsk ones. I bought it in a small shabby shop.
And I'm glad how it was))))

So I drove around half the city. Netuti ... in the network definitely not. I even looked for fishing and Okhotsk ones. I bought it in a small shabby shop.

However ... Even I was upset about something.

ABOUT! I also had thoughts about the neck. And there is liquid smoke. Thanks everyone for sharing
Damn, when will the jellied meat end?

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, thank you for such a simple, delicious and inexpensive recipe! It turned out very tasty, but everything was prepared in passing, practically without my participation. To my taste it turned out like a boiled-smoked brisket, but it is much tastier, nourishing, denser in consistency than store-bought, but absolutely tender meat. It is cut like butter, you can cut it even very thinly, and the piece remains flexible. The main plus: I know the composition for sure. I cooked it for 7 hours for safety, but there were no ribs in the piece, only a few cartilages at the edge. I took smoked spicy Aidigo paprika, a little bit spicy for me. Next time I will put Aidigo sweet smoked paprika. Since the product at the exit turns out to be delicious, then you should not clog it with a sharp taste. I will repeat the recipe unambiguously! Natasha, thank you!
OlgaGera, Lelka, if you want the aroma of smoking, and do not find liquid smoke (I also threw out my bottle at one time), then you can replace it with smoked salt. I have apple cider, that is, smoked on apple sawdust. I bought it on iherb, the package is large, it lasts for a very long time. Then, when salting, replace part of the nitrite with smoked salt, and take ordinary paprika, not smoked. I'll have to try to do this too
Link to salt under the spoiler.

🔗

Next time I will put Aidigo sweet smoked paprika.

Yeah, Svetul, I also have an ordinary sweet one.

Thank you for the report. Here's another person delicious)) - is this not a joy.

And I never found a smoked one. Where do you get it, please share.

[Wiki]

Wiki, I took it to the METRO.

[Wiki]

And I never found a smoked one. Where do you get it, please share.

Wiki, I buy in a spice store (we have one)
Yes ... and I also took from Azeri in the market.

In the Metro, my pass has run out. On the market she asked us - only the usual one. Eh ...

[Wiki]

Wiki, you can also look at the sites for sausages and cheese makers. they also sell a lot of spices and spices there.

There delivery will be wow. If only with something to the heap, but so far nothing seems necessary. I don't cook that much.

but so far nothing seems to be needed. I don't cook that much.

Well then, do not bother yourself. As it will be so it will be.

[Wiki]

Wiki, I'm already here, like Batman, almost with tickets in my teeth for help in eating jellied meat, I'm flying !!
But seriously, buy on iHerbi! There, and in terms of quality, even better than in the Metro and you will have enough for a long time. If necessary, I'll look for a reference in the evening. There really is a cool smoked paprika, you seem to buy psyllium there? Maybe I'm confusing again that but you definitely use psyllium

Is delivery expensive on Herb?

Yes, there, too, you have to take a bunch of everything in order to somehow justify the delivery.
And psyllium I'm at the Pharmacy. I buy (Fitomucil).

[Natasha]

Natasha, now I can't say, but it was not very expensive, we bought for three and it seems that it came out for 100 rubles or so, although the price is probably different in different regions! And then they often have all sorts of buns .. discounts and gifts for DR., Has not been there for a long time. If necessary, in the evening (when I come back) I will check! All the same I will guard your "chest" today



Wiki, maybe it really makes sense to make one purchase and scatter it around the cities? Look from St. Petersburg to you SDEK by weight, about 2 kg how much will it be ?? Natasha and before you delivery nEma: girl_pardon: USSR is not present ... Where do you deliver that ?? Count yourself from St. Petersburg to you .. I can buy and scatter to you all, I have sooooo close the point of issuance and acceptance of all companies (how lucky I was)

All the same I will guard your "chest" today

Duc IT'S she seems to be with me ... why should I guard that ... I myself guard ...

Natasha and before you delivery of the USSR NEMA ... Where do you deliver that?

I live in Kostroma))

[Natasha]

That's it Natasha, like, the key word is shorter kolis skier, where are you running through the woods ??

in short, the skier, where are you running through the woods ??

And for what purpose are you interested in ... Madam?

Wiki.Don't worry too much about the smoked paprika. If you believe the answers on the sausage forum, 50% do not tolerate it very well or use it very little. This is not our seasoning and not everyone will digest it well. You can, of course, try it and make a conclusion for yourself whether you need it or not, but buy it on purpose? I would not recommend it. If you get it, try it. I don't have it and I won't specifically look for it.

To me, my daughter still praised her somehow. Like, this taste is unusual. After that I’m looking, I want to try. But of course I'm not ready to pay for delivery more expensive than paprika itself. If I get caught, I’ll buy it, if I don’t get caught, I’ll die without knowing the taste of smoked paprika

smoked paprika taste

took on ozone
Maybe stir up the general delivery with the girls.

And again - eh. I just made an order on Ozone, I could have shoved it there, I pay all one for delivery by mail.

Thanks to all! I'll think.

[Natasha]

Oh ... my messages are lost somewhere ..
Natasha! You have changed again .. blushed like that: girl-yes: yes, I am interested in what you could count the delivery ... who am I, consider yourself the delivery from St.