Night undercap in sous technique Liberty MC-930

Night undercap in sous technique Liberty MC-930

Category: Meat dishes

Ingredients
Podcherevina	1.2KG
nitrite salt	12 g
common salt	15 g
ground smoked paprika	15 g
ground red pepper	taste

Cooking method

• Mix nitrite salt and ordinary salt, add paprika powder and red pepper.
• Cut the sub-meat into portions 3.5 cm wide. Dry each piece thoroughly, sprinkle each piece of the sub-meat with a mixture for salting and put all the pieces in a bag.
• 
• Salt the meat for at least 6 hours. Then, in a preheated skillet, fry the slices of the sub-calf. each side for 20-30 seconds.
• Pour water into the multicooker to half the volume of the bowl and set the Porridge mode to 10 hours and the temperature to 75 ° C (the real temperature was 76.2 ° C)
• Place pieces of subcranium in zip bags and squeeze out any air using a bowl of water, close the bags. Place the bags with the underwire in a saucepan, cover with a taoochka on top so that the bags do not float. Cook with the multicooker lid closed.
• After the signal of readiness, remove the bags from the multicooker and place them in a bowl of cold water for 20 minutes, then you can put the bowl in the refrigerator for three hours.
• When finished, the meat looks like this.
• 

The dish is designed for

6 pcs.

Time for preparing:

10min + 3min + 5min + 10 hours

Cooking program:

t = 75 ° C

Note

This was my first experience with nitrite salt. on the package it is indicated that 23 grams of this salt are required for 1 kg of meat preparations. I took half of the indicated norm and mixed it with ordinary salt. The meat turned out to be quite pink, it can be seen from the photo.
A very convenient and simple recipe. The fat comes out unusually fragrant. although I didn't add much spice.

[mary_kyiv]

mary_kyiv, if I understood you correctly, have you added ordinary salt to the nitrite salt, which has already been diluted with table salt?

Yes, that's right, half of ordinary salt is half of nitrite.

There is a packet of nitrite salt on the first photo.

Thank you!