Belarusian Palendvitsa (Palyandvitsa)

[Tan!]

Quite right Tan! A good piece of self-salted bacon, a good piece of meat and your own bread! What more could you want in nature!

[Mikhaska-Irina]

I also prepared palendvitsa, one kusman for 1 kg, the other for 0.5 kg. I put it in the refrigerator on March 13, tried it on March 22 - it tasted slightly salty, spices are felt. I haven't given it to my husband yet, I carry out all the tests on myself

This is my palendvitsa
I also want to ask - how and where should I store a finished piece of 1 kg, because while I'm biting * JOKINGLY * small?
Mikhaska-Irina - thanks for the recipe
Another question - when I cut off a piece and take it by the flesh with my fingers, it feels as if it is slightly slippery (there is no stranger smell yet) - should this be it or is it already starting to deteriorate? This feeling was immediately, as soon as the first time I cut a piece on March 22.

Girls, you all have such beautiful pieces. Where do you get the lard tenderloin? Those clippings that I see only with film on top

Where do you get the lard tenderloin?

they sell it in our store))

And we only have a loin with lard

[Mikhasechka]

Mikhasechka , and your palendvichka is not your own sister dry-cured balychka ?

Well, you remember, yes, that in meat I like:

That's why I'm interested ...

[nutlet, Irinka!]

nutlet, Irinka! Judging by the photo, the meat turned out as the doctor ordered. I think it is not slippery to the touch, but slightly glossy. This will still be the most correct definition of sensation when touching it, right? And a little sticky, right?
I'm sure the meat tasted excellent!
And, store - the same way: in gauze, in the refrigerator. Cutting off as needed, and again wrapping in cheesecloth and setting in the cold.
The bite that is still untouched will just pick up even more flavor while you finish the first one. At the same time, then decide which meat for which aging period you will like more!
Thanks for making this meat!

[Irisha]

Irisha , well, you very accurately described the sensations when touching meat, today I chew it for the third day and it seems to me that it has become tastier Yesterday I invited my husband to try it - I politely refused, said that I was not hungry I secretly measured the length with a ruler - in the morning minus 2 cm By will taste it when there is nothing left

[Irinka!]

Irinka! How unexpected it is to read about such a spouse's reaction to meat! ... Among my acquaintances and other people who have already used this recipe, on the contrary, husbands are the instigators of the earliest possible eating of Palendvitsa. Demanding even as much as possible to reduce the drying time ...

[Kroshik!]

Kroshik! I think that any meat dried in a short way is a relative of a similar one. The difference is with the meat to which you gave the link, only in the terms of preliminary salting. There - 5 days. Here - 1 day ...
This meat turns out to be practically not as salty as with other recipes. This allows you to fully experience the taste of the meat itself during tasting, and not its rather salty counterparts in other recipes.
I think you should risk one kilo of tenderloin and cook. Only, as I already warned, buy only! fresh! meat. Frozen will not work in this recipe. It will just go bad.
In this recipe, the maximum minimum of salt for salting is given precisely in order not to clog the taste of natural meat.

Afraid that she won't get to work, her stomach will take

Sufferer! Well, what can I say ... Everyone has the right to have doubts ... I hope that looking at the calmness with which you eat the wonderful meat made with your own hands, the husband will gain confidence and become more trusting in the culinary experiments of his beloved!

[kirch, Lyudmilka!]

kirch, Lyudmilka! At our market I buy meat of my choice. And there, at my request, the bacon from the tenderloin is either cut off or left. As they say: any whim for your money.
So, apparently, the sellers themselves, even before laying out the goods on the counter, cut fat from the tenderloin ...

And, store - the same way: in gauze, in the refrigerator. Cutting off as needed, and again wrapping in cheesecloth and setting in the cold.

I have almost three weeks since the meat is in the refrigerator. Yesterday my husband cut himself a slice. the response is excellent. She asked if it was dry? Fine! I think we'll eat it for Easter. But for May I'll go buy meat next week)))

[Mikhaska]

There - 5 days

it always seemed to me that this is a lot for salting ... and the meat oversalts during this time ... it becomes very salty ... and 1 day is the very thing ... and then I read about reverse osmosis ... like on the first day, the meat gives off liquid and takes salt .. if the meat is left alone, then the reverse process will begin - like byaka, it will start being drawn into the meat again from the liquid ...
I don’t know if it’s true ... but after I read these terrible lines, I already try not to keep the meat in salt for more than 1.5 days ...

Mikhaska, Irus, forgive me for getting in .. missed me, so I'm rushing)))

[Does anyone know at least roughly how long it takes?]

I made a machine for cold smoking. Video here 🔗
And a week ago I finished the camera for him.
And after holding my Palyandvitsa, as usual, for a week in salting and then two days in weathering, today, as soon as the rain subsided, I put this in the apparatus. I can't wait to try it out.

I plan to smoke until the evening, break at night and tomorrow all day.
It seems that after cold smoking it is supposed to keep the product for ripening for some time.
Does anyone know at least roughly how long it takes?
(I'm afraid I can't bear it, because the palyandvia is not supposed to be smoked and it turns out so good.)

My old friends, docks in smoking meat and fish, hang out the product after smoking in the cellar, where the temperature is not higher (this is a prerequisite!), 10 degrees, for a period of no more than 10 days. They say this is necessary to evenly dry the meat. Hhhheh! ... After my arrival for 10 days, they have never stored meat. We buy out the entire batch at once. It is eaten in a couple of days. Uncle Volodya says that he hasn't been so rich for a long time!

Well. I smoked for two days. 8 and 10 o'clock. Pulled out, in my opinion, even wetter than he put it. Although the shavings (apple) were dried. Flue condensate is a sublimation product, in all likelihood.
Hanged in the room at night. Under the window. Smoke (pure smoke, without any smell of meat!) Smelled like never before. In a word, it is not at all the same as with hot smoking, to which he is accustomed. There, the smell of deliciousness is always mixed with the smoke.
In the morning, either I sniffed or dried out, but the smell of smoke became much less. Outweighed in the attic, wrapped in gauze. It blows well there, and there is still no heat. Tomorrow I'm going to the dacha, I'll be back in the evening Then I'll check how you are doing in the morning. Maybe I'll take off a sample already.

Iruska, it's time to cook along the way ... I found it when your holiday
I looked at the photo again ... and decided it was time!

And, today I could not buy cuttings for the holiday. Therefore, I bought a pig's leg and will cook boiled pork in the MV. Not a half-witch, of course, but also wow, since it was no luck.

[Irina]

Irina, and then take a picture and put the recipe ... I want a pig's leg ... and even in the cartoon ... this is my weakness .. and cooking according to your notes is just a pleasure to get ... it always turns out delicious)))

PS. just describe the spices in all the details ... the color from them is unimaginable ... and take a picture, most importantly, like a palendvitsu-swallowed tongue)))

Yes, I think there is a recipe for such boiled pork on the forum ... I'll write to you later in a personal.

I'll write to you later

thank you friend!
and don't forget the photo ... I have a warehouse of yours and Chuchin's recipes in my PM .. very convenient, do not rummage through the forum)))

Okay! And I'll send you a photo! For you all that you want!

I love you