Belarusian Palendvitsa (Palyandvitsa)

Category: Cold meals and snacks
Kitchen: Belarusian
Belarusian Palendvitsa (Palyandvitsa)

Ingredients

pork tenderloin or neck 1 kg
coarse salt 45 g
sugar 10 g
crushed coriander 1 tsp
caraway 1 tsp
ground black pepper 0.5 tsp
ground sweet paprika (mine is smoked) optional
juniper (crushed berries) optional

Cooking method

  • We take meat NOT frozen. Only fresh. It is highly desirable that this be a piece of tenderloin, since tenderloin is the most suitable meat for a palendvica. If a good piece of tenderloin is not available, you can use a pork neck for drying.
  • 1. Mix in a cup the norm of products for 1 kg of meat: 45 gr. large! salt
  • 10 gr. Sahara
  • 0.5 tsp ground black pepper
  • 1 tsp crushed coriander
  • 1 tsp cumin
  • Belarusian Palendvitsa (Palyandvitsa)
  • 2. We wash the meat from debris. Dry thoroughly with towels.
  • 3. Using a mixture of spices and salt, evenly rub the meat over the entire area of ​​the piece, even trying to rub the salted mixture into the meat.
  • You should use all of the salted mixture you measure.
  • Belarusian Palendvitsa (Palyandvitsa)
  • 4. We put the salted meat in a spacious bowl and put it on the bottom shelf of the refrigerator for 1 day for salting (I had 2 pieces of beautiful fresh tenderloin today). We do not cover the cup with anything.
  • Belarusian Palendvitsa (Palyandvitsa)
  • 5. After a day, remove the meat from the refrigerator. At the bottom of the bowl, you can see a small amount of meat juice. Often, there may be no juice at all. Pour out the juice, we do not need it. All the necessary salt was absorbed into the meat and only spices remained on the surface.
  • Belarusian Palendvitsa (Palyandvitsa)
  • 6. Meat thoroughly we blot, not wipe! towels.
  • Belarusian Palendvitsa (Palyandvitsa)
  • 7. Wrap in 3 - 4 layers of gauze. We put it on a lattice support (for ventilation). And we put it together with the stand on the lower shelf of the refrigerator for 7 days for drying.
  • Belarusian Palendvitsa (Palyandvitsa)
  • And a week later ... Ta-da-a-am! Our delicious self-cured meat is ready!
  • Belarusian Palendvitsa (Palyandvitsa)
  • Belarusian Palendvitsa (Palyandvitsa)
  • The meat shines on the cut and shimmers with mother-of-pearl, which is a confirmation of its readiness for consumption and proof of the quality of the product.
  • Belarusian Palendvitsa (Palyandvitsa)
  • The most fragrant, moderately salty, tender, prepared by you without the slightest effort! ...
  • Is this not a reward for a diligent hostess or a rugged host for the holidays or weekend feasts!
  • Help yourself and you with me, my dears!

The dish is designed for

1 kg

Time for preparing:

total cooking time 8 days

Cooking program:

own pens))

Note

In the final photo I have two pieces of meat, each 1 kg.
For a change, I smeared one piece with smoked paprika on top of the spices used in the pickling mixture (for testing) before wrapping it in cheesecloth. And she did not regret it at all! The meat has acquired an even more spicy flavor. I can't even say which piece of palendvichka tastes better: with or without paprika.
Both are delicious in their own way each!

I hope that you, friends and friends of home cooking, will also like this simple, easy and wonderful way of making a delicious Belarusian palendvica!

The recipe combines materials for making pandvitsa from the network and advice and recommendations of my Belarusian friends and relatives.

Chuchundrus
: bravo: this is meat Mikhaska, now I close my eyes and see kusman
Now I can't see peace
gala10
Irina, what a beauty! I take a note. Thanks for the recipe!
nakapustina
I wanted to write that I was the first for meat, but I already have a review! Yummy! What photos! Irina I will definitely cook it, only we sell some kind of skinny cutout like balyk
Trishka
Mikhaska, Irin, I understand this, I was already looking at all this "disgrace" almost ate the monitor !!!
And the recipe seems to me not at all complicated!
The main problem is to find good meat that will not be scary to eat later.
Thank you !
If I can get such a suitable meat, I will.
Or maybe you can still try to dry it in the dryer, the girls over there are drying all the meat.
nakapustina
Ksyusha, it seems to me that in the dryer there will be a slightly different taste of meat, well, the author will of course say this, but in the dryer I liked to cook chicken breasts more
Admin
Ira, the meat is certainly beautiful, bright - but raw !!! Pork needs to be aged and dried for a long time. This is pork, a product that is eaten completely cooked, and not "with blood". Pork should be aged for about 20-25 days, like lard.
Here in the photo you can clearly see that the meat is still raw

Belarusian Palendvitsa (Palyandvitsa)

It was misled by the use of nitrite salt, which gave a beautiful and bright color, but completely hid the color of raw pork meat.
If pork meat is cooked without nitrate salt, the color of raw pork meat will be clearly visible.
Pork is not eaten raw!

Only beef can be used to make carpaccio and eat it with blood.

Girls, I do not impose my ideas, point of view and thoughts on everyone - I just warn that raw pork is a bad joke, it's not for nothing that it is not recommended to eat it raw, but only fried and boiled until cooked
Trishka
nakapustina, Natalia Well, that's me, thinking out loud.
Of course, this will be a completely different song, you can just try it differently ...
I ask the author not,.
Mikhaska
Trishka, Ksyusha! Thanks for rating the recipe!
Why in the dryer? An acquaintance of mine tried it ... It turned out delicious, but, all the same, in a different way. And the meat itself was not as juicy and soft as dried in the traditional way, but more dense and in places dry.
Still, there is some deep meaning in traditional drying, I think ... Meat gradually absorbs all the spices, is saturated with its aromas ...
It's super easy and really nothing complicated!
Get ready for your health!
Trishka
Oh, I didn't see the nitrite salt.
Mikhaska
Admin, Tanya! And, is this color of palendvitsa more consistent with the type of finished meat?

Belarusian Palendvitsa (Palyandvitsa)

You, like no one else, know how lighting affects the color of a photo when photographing ...
And yes! I completely agree with you that there is a risk of cooking meat at home without nitrite!
However, there is a risk in everything ... And, even when eating purchased factory ice cream, we always risk falling victim to unscrupulous producers and contracting salmonellosis!
The Palendvitsa recipe is traditional and time-tested. You just have to buy meat from a trusted seller or breed animals in your backyard.
I cook palendvitsa without nitrite salt.
Mikhaska
Trishka, Ksyusha! No nitrite is used in this recipe! This is a completely natural recipe!
Mikhaska
Chuchundrus, Natashul! I myself lick my lips in the photo, although I have already eaten to the bone!
Vasilica
mikhaska, I want to say thank you for the recipe, which ... I will definitely not do it, otherwise I am already tired of following you on your heels! Well, I don't have a bona fide seller I know, but still catch it for beauty! Everything, I went to rest!
Admin
Ira, I will not comment on the recipe anymore, so that we do not become "enemies" on the forum, with a misunderstanding of each other
I wrote what I saw in the photo, and now I see by the color of fat, meat, by the color of meat fibers, its structure, and so on ... since I have the experience of salting meat and I also have observation, no matter what angle the photos are from would be posted. And the one who follows in your footsteps, repeating the recipe, will also tell you about it ... Soak the meat for 20-25 days and it will be completely different and edible, and if there is no nitrite, then the color of the meat will become completely different, dark.

Don't judge my comments harshly, you can't eat raw pork! About salting and drying meat. What to believe and what to fear!

For this, I leave the topic in order to stay in good relations ...
Mikhaska
gala10, Checkmark! Glad you liked the recipe!
Mikhaska
nakapustina, Natasha! This is delicious! Thank you for your kind feedback!
Trishka
mikhaska, Irin so I'm talking about the same thing, there is no sho in the recipe for nitrite!
Mikhaska
Vassenka! Do not, of course, if you have such a situation with meat and its sellers! I have been making this recipe for several years and I really wanted it to be on our forum! At least, as an addition to the Belarusian cuisine recipes already available here!
Mikhaska
Ksyusha! Definitely!
lega
Quote: mikhaska
we put it on the bottom shelf of the refrigerator

Is the bottom shelf of the refrigerator the coldest or the warmest? Different designs of refrigerators will have different temperature conditions on the bottom shelf, so I want to clarify.
Mikhaska
Galya I have the coldest shelf in the fridge - the middle one. In general, if you have a refrigerator with the "no Frost" function, the question of which shelf to place on becomes less relevant. There is also powerful circular ventilation along the perimeter of the refrigerating chamber. And the temperature difference on the shelves becomes subtle.
Simply, I wrote about the bottom shelf out of an old habit (when I didn't have such a refrigerator yet), and the lowest shelf was the coldest one.
Vinokurova
Ir, I'm going crazy right now !. Kaaaaak I love this kind of meat! .. my god, I'm a vampire !. I love, I love, I love ...
if you were near, I would have squeezed thee and took a piece of meat !. I always do this, but only the turkey breast ... and I eat it in two days, without bothering whether it is raw or not ... it's salty, so it’s cooked ... I just pinned the irduk’s chest from a date and from a manaz, I’ll start do .... thank you, Drukh!
Vinokurova
Mikhaska, cat, and I wrap a bandage and hang it to the door by the shelf ... so mona ?.
but in 2 weeks my meat dries up very much (((
mur_myau
Girls. If hung or dried in a dryer, is there a difference in taste? I used to "hang", now I decided to speed up in the dryer.
Irgata
Quote: Admin
Soak the meat for 20-25 days and it will be completely different and edible,
Agree with Tanya. Recipe awesome, I will definitely cook such meat, but with a longer exposure. Many lard are also salted in 3 days, although 21 days of aging is required

I never eat * someone else's * bacon


Quote: Admin
I will not comment on the recipe anymore, so that we do not become "enemies" on the forum, with a misunderstanding of each other
Girls can really become * enemies * because of different opinions on cooking ...

Mikhaska
Vinokurova, Alyonka! Itself from him bastard! Do you hang it on the refrigerator door? Even, I did not understand a little!
Yes, and 2 weeks for turkey breast is not too much? If I’m lucky enough to get this, I don’t torment the turkey breast for more than eight days ... And it dries out a lot from the fact that if you just hang it in the kitchen, then it’s quite hot there, and the meat is rather dried than dried ...
Mikhaska
mur_myau, Helen! I wrote on the last page ... My friend was drying in a dryer ... Still, it tastes different. More dry, or something ... It is difficult to explain the subjective sensations ... So you already put it to dry, or are you just thinking?
Mikhaska
Irsha, everyone has different opinions! I agree completely! But, I think that the opinion of the Belarusians, who have been preparing Palendvitsa for centuries and not suffering massive population losses in connection with eating meat prepared according to the recipe that I have adopted, should also be taken into account? is not it so?
Irgata
Quote: mikhaska
opinion of Belarusians who have been preparing Palendvitsa for centuries
Here, too, Irin, everything is correct: girl-yes: only we are not itselfwe cook grown meat, it's better to take care of it, especially since you can start eating beef earlier = we prepare 2 pieces of different meatsOff and don't salivate for 3 weeks
Mikhaska
Yes-ah .... The beef according to this recipe is sooo tasty! This time I was not lucky enough to buy a good beef tenderloin ... Well, yes, no problem! Every dog ​​has his day!
SmoroDinka
Irishka! Meat according to your recipe turns out to be HARDY DELICIOUS !!!!!!!! I ate the beef and pork that you treated me like candy, in small pieces and in one face. And chicken breasts prepared according to the same recipe are generally put on stream. I wither in 3, maximum 5 days, because the air in the apartment is very dry, if you keep it longer, you get crackers.This recipe is a fan of all my relatives and work colleagues! THANK YOU for the recipe !!!
This is the preparation period for the new year
Belarusian Palendvitsa (Palyandvitsa)
and the small fillets, which are on a separate lattice in the photo, I begin to eat up in a day. Vkusnooooooooooo !!! Waiting time is a personal matter ...
Vinokurova
Yes, Irishka, I wrap the meat with a bandage in several layers .. then with a cord and an eyelet .. I hang it by the hook to the shelf of the refrigerator door ... because my devour they eat a lot and there is usually not enough space in the refrigerator .. and there is only time to cook on weekends ... but the point is not ... but that I have no place to poke the grate ...
on my own I will add that the meat of a small thickness dries out in the know frost in two weeks, and does not wither ...
you, cat, hammer !. I'm all so drooling and flowing ...
Vinokurova
SmoroDinka, is it in your refrigerator there that is such a wasteland ?. I'll come running right now with a multi-grain bread !.
Mikhaska
Alyonka! Well, everything is clear !! So let it hang, since there is no place. Whatever one may say, in the refrigerator, nevertheless, in my opinion, the meat is better aged than in the room or in the kitchen. not so dry.
iriska3420
Our Belarusian relatives always cook such meat. They have this must-have holiday dish. I love it for its delicious spice flavor. They always rub this meat with such a mixture: salt, pepper, a lot of garlic and a lot of dill seeds ground in a coffee grinder. This dill has a completely different flavor. I didn't even understand at first what kind of spices they add there. Now I add the same mixture to the sausage mince. Then this meat is bandaged and hung on hooks. But they are drying for a long time. It is believed that the finished meat should be very dense. Usually it becomes like this in three weeks. I've done this several times already. It turns out delicious. But I decided what I would do when I buy nitrite salt. I don’t know what kind of meat I buy. But it still seems to me that the Spanish ham is just resting in comparison with the Belarusian palendi.
SmoroDinka
AlenKa, this is not a refrigerator))))))). This is the windowsill. Breasts on the grill from the oven and on the windowsill.
Vinokurova
Thank God the window sill .. I haven't been drying in the kitchen for a long time, only in the refrigerator and for a maximum of two days .. but I'll pull up my pants and run to look for that window sill ...
SmoroDinka
And also, here in Siberia we eat raw meat in general - it's called slicing, and we respect raw fish - splitting in our way!
SmoroDinka
Vinokurova, AlenKa, but there is just no place in the refrigerator))))
SmoroDinka
AlenKa, it's too far to run to Irkutsk! But if you master 5 thousand kilometers, you are welcome! I just baked baguettes with orange juice sourdough today and cooked ham ... We'll be glad to see you!
Mikhaska
iriska3420, exactly! After Palendvitsa, jamon looks like a simple piece of pork to me! And the Palendvitsa is soaked through and through with the spirit of spices.
And yet, I don’t twist anyone’s hands, demanding to keep meat at gunpoint for a week and no more, right? The collective farm is voluntary!
We like Dina I just wrote, people, to quirks with raw or almost raw meat, familiar. And, so, who and how will adapt the recipe for himself is everyone's private business!
Vinokurova
IrinkaAll my life I dreamed of trying stroganin ...
Dina, it means that I don't have a place in the refrigerator alone ... now I'll calm down ...
I report ... I added some turkey ... I barely found a place in the refrigerator ...
SmoroDinka
Vinokurova, AlenKa, !!!
Mikhaska
Quote: Vinokurova
All my life I dreamed of trying stroganin ...
so, after all, it's easier than easy, Alyonka! You buy the most delicious fish for you (I respect muksun or Baikal whitefish most of all in shaving). You clean the carcass from the skin. You freeze completely to death. Then you take out a forty-degree bottle, also ice cold.
Pour coarse salt into a bowl. You put a pepper shaker next to it. Pour lemon juice into another bowl.
You take a knife in your hand. You slowly cut off thin, almost transparent, slices of fish meat. A glass in your mouth. Followed by a layer of fish - in lemon juice.Top it with a pinch of salt, pepper and - followed by a glass! A-a-a-a! Already at the very drooling ran!
Mikhaska
Quote: Vinokurova
I salted the turkey ... I barely found a place in the refrigerator ...
Well, FSE! Wait for the turkey! Oh, and goodies!
Vinokurova
Cat, I understood everything ... how simple everything turns out to be ... thanks for the recipe and for the advice ... and fish with bones or just a shkelet? Well, don’t laugh ... I don’t like fish in which there are a lot of small bones ... so I’m asking ... and I still don’t understand how to remove the skin from a live fish ... in the sense of a chilled one ... but gut it ?. IRISH, SUPPLY THE RECIPE WITHOUT A PICTURE, I THOUGHT I PRINT NORMALLY
kirch
Mikhaska, Irina, please specify what piece of meat you have. It looks like a loin, I see a layer of small bacon. And you write that this is a clipping. Dispel my doubts. It looks very appetizing
Rada-dms
Mikhaska, Irisha, I'm speechless!
Soon, soon I will begin to delve into, cook everything and enjoy! The meat looks extraordinary and, judging by the composition, the taste is divine! Looking forward to it !!!
Let's go teach the name!
SmoroDinka
AlenKa, in my dad's family, they did a splitting very often. Mostly omul and whitefish. My grandmother, my father's mother, lived in an old wooden house, the house was cut down from huge logs. And as is customary in Siberia, the house had a very high threshold. It was on this threshold that dad and brother did the splitting. There even a huge pothole formed over time. The fish was not gutted, frozen into stone. They beat it with the butt of an ax and it fell apart into small pieces, the insides flew off by themselves. They made a "mokalo" for the fish - a mixture of salt and pepper, and they took out a bottle that had steamed up ...

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