Meat roll (feather test)

[Collagen film for rolls.]

Meat roll (feather test)

Category: Cold meals and snacks

Ingredients
ground beef	530 gram
minced chicken breast	530 gram
ice water for chicken	55 gram
ice water for beef	80 gram
nitrite salt	10.6 grams for each minced meat
structural spices (any at will)	taste
ground black pepper	taste
collagen film for rolls	2 cuts of 30 cm.
forming net for rolls	to size
twine	for knitting

Cooking method

• I thought for a very long time, read a lot of information before using the nitrite salt. I concluded that sometimes you can cook a product with it. The main thing is not to overdose. And all nitrates are found in vegetables and fruits. And it is not known where we eat them more. That's what I did.

• Twisted beef and chicken breast with skin on a fine mesh in a meat grinder. Minced meat should be separate.

• Here is a spoon-scales I take measurements.

• Add salt to each minced meat separately.

• I put the minced meat in the bowl of the combine and knead with a spatula until threads are formed. Gradually add ice water. All water should enter.

• This is what minced chicken looks like after kneading. Put the minced meat in the refrigerator for 10-12 hours to ripen.

• We take a collagen film for rolls. Cut off two pieces of 30 centimeters.

• Smear the minced meat on the film. Separately again. We step back from the edges so that you can tie the ends. Sprinkle with textured spices and pepper. We turn into a roll. We tie the ends.

• I made one roll in a net for rolls, and I simply tied the other with twine. We put it in the oven. We bring the temperature to 90 degrees and cook until the temperature in the loaf reaches 70-71 degrees. It took me 4 hours.

• We take out the roll from the oven. You can cool slightly in water, and then put in the refrigerator, wrapped in paper, until it cools completely. Better at night.
• 

• You can arrange minced meat with a gap between each other in a centimeter.

• Then it will turn out like this.
• 
• Bon Appetit.

The dish is designed for

950 gram

Time for preparing:

4.5 hours

Cooking program:

mixer, meat grinder, oven

Note

The recipe is taken here 🔗

Collagen film for rolls.

The film is edible, it swells inside the layers of the product and boils down in jelly, on the outside it creates a strong shell.

Suitable for cooking in multicooker, bread maker, airfryer.

Retains the juiciness of the product, gives it an attractive look, protects against spoilage. Allows you to create meat rolls with a spiral pattern on the cut, any inclusions (dried apricots, prunes, nuts and spices, mushrooms and cheese, etc.)

Edible films are made from pure beef collagen derived from beef skins. They are neutral in taste, suitable for smoking, greatly facilitate the technology of molding ham, pastroma, rolls and all products. In all these cases, the film acts as a membrane, shapes the product and ensures the juiciness and preservation of meat, pates, cheese, fish.

Use of dry film: raw salted pieces of meat (fillets, etc.) are ideally formed into dry film, which are intended for subsequent cooking without smoking. Cooking and baking can be done in pots, ovens, multicooker, airfryer. The dry film can be placed directly before cooking and smoking into molds for the production of uncoated pates, cheeses and other products.
Using a moist film: raw corned beef, rolls, boiled meat and all types of products are formed into a wet film. When processing foods such as salmon fillets, they should be wrapped in a damp film prior to smoking.

If you want to smoke already cooked foods (meat, cheeses, pates), they should be wrapped in a damp film.In this case, the film is very uniformly colored with smoke.

When making smoked meats and delicacies in sprinkles (from ground pepper, paprika, cheese, etc.), you can moisten the inside of the film with water, sprinkle spices or ground cheese evenly, wrap it in a film and subject it to short-term heat treatment for a tight adhesion of the film to the surface of the product ( in this case, the "sprinkling" will stand out in relief from under the film will preserve the "spiral" pattern on the cut and will not burn).

The use of films allows to extend the shelf life and sale of finished products due to protection from oxygen and contamination by microorganisms from the outside.

My film did not dissolve very much and did not quite connect the turns. It is advised, when twisting, sprinkle the minced meat with gelatin, like salt.
The roll turned out to be very tasty, not dry. It is clear that I will do it more than once, having worked on the mistakes. But it works better in a net than just tied.

Handsomely! Very beneficial for a festive table!

[Rada-dms]

Rada-dms, Thank you. I tried.

[ang-kay]

ang-kay, offset.

[Irina]

Irina, Thank you!

[ang-kay]

ang-kay, beauty and taste probably not worse. But this film dissolves during baking, or did you take it off later, but is it edible?

[Elena]

Elena, Thank you. : girl_love: I wrote everything about the film in the notes.

Very elegant roll!

[Inna]

Inna, Thank you. It's true! : girl-yes: Both beautiful and delicious.

[ang-kay]

ang-kay, oh, I didn't notice right away, I was sitting with the phone and the slightest movement and I had to start all over again. And the recipe is very tempting, that's how my oven will be brought, I'll try it right away.

[Elena]

Elena, it is possible in the airfryer, if the required temperature is available. Try it. You will not regret.

[Angela]

Angela, the roll turned out to be very beautiful, it is simply feast for the eyes. One can only guess about the taste. I really liked the recipe, I bookmark it

[Maroussia]

Maroussia,: girl_hug: Be sure to try it.

Well sooooo beautiful !!! Angelka, well done !!!

[Lenka]

Oh,Lenka, thank you!

And I took it to the tabs! I tried a similar option, but with baking. And this is just a miracle !!! : girl_claping: Thanks for the idea with the film, I looked at it for a long time, now I will definitely order

[Tatyana]

Tatyana, to your health! Thanks for "thanks".

What a beauty! Take note and bookmarks) I will definitely try. thank you

[Julia]

Julia, try it. You can do it. Thank you for your attention to the recipe.

Angela, what a tasty treat you have! I want to repeat the exploit of the scout
And throw at me, please, a reference where you can buy this very film. I ordered the salt)

[Lily]

Lily, sent the address in a personal. Thank you for your rating.

Wow - "test of the pen"! Angela, what a beauty!

[Manyunya!]

Manyunya!Thank you. : girl_love: Tryout! I've never done anything with such salt!

Wow - a test ... such a beauty !!! Can I have a link to the film too? please ...

Angel, how do you store it (nitrite salt)? I bought a bag, it says that at a temperature not higher than +20, in a well-ventilated room.

I poured it into the jar and closed it. She put it in the kitchen cabinet. I have not seen such information. I have written what to store in a dry place. Do you really have salt, not saltpeter? Maybe she has a special way of storage?

She looked at the piece of paper. It is written: nitrite salt, composition - sodium chloride.

Well I do not know. : girl-th: I don't have that. Only store in a dry place and the shelf life is one year.

I must go and ask the Sausage Man, otherwise I will poison everyone ...

Ask. I made this roll according to his recipe. I don't think there are such difficulties with storage. Unsubscribe later, okay.

[Sonadora]

Sonadora, Do not poison
From Wikipedia: Sodium chloride is known in everyday life as table salt, the main component of which it is.

Angela, what a tasty treat you have! I want to repeat the exploit of the scout
And throw at me, please, a reference where you can buy this very film. I ordered the salt)

Throw at me too. And where the salt was ordered, too, pliz.

But I will decide on such a feat only when it gets colder. In the summer I am not capable of that.

[Svetlana]

Svetlana, Thank you. : girl_love: I'll write in a personal.