Salted beef (Manzo di pozzo)

Went to Aukro
He left the house and Kapets entered at once! 1200 uah used

Tin .. I took it for 1000 rubles .. I would have bought it for you (were for 1100), but how to transfer ??

Thank you, my darling: girl_love: Yes, Lan, fick would be with him, it would not be worse .... I am now generally nostalgic for the old days (literally a year and a half ago), when I could afford at least occasionally something to buy, but now I want a dryer to hiccup, but ..... Lan, let's break through, tea is not the first time

[Omela]

Omela

but how to transfer?

Secretly ... The old "folk" way - a steam locomotive.

[Iskatel-X]

Iskatel-X, there was a time and passed, but now the situation is not the same. They won't take it, and there may be problems at the customs. Only through friends is it possible.

[Highly carbonated water]

Tell me:
Highly carbonated water - which name? Manufacturer?

- slightly carbonated - with a carbon dioxide level of 0.2 to 0.3%;
- medium carbonated - 0.3-0.4%;
- highly carbonated - more than 0.4% saturation.

I looked at a lot of bottles from different manufacturers in stores.
Nobody specifies this parameter.
This recipe is important! Water is an ingredient.
Thank you

[Iskatel-X]

Iskatel-X, I already answered.

I took the cheapest water under the Dixie brand.

shl. defrost a good piece, I'll salt it.

[Omela]

Omela
I read everything carefully!
On that water - how much carbon dioxide is not indicated.
I would like to get the maximum result.
I turned to those who tried the recipe for advice. Which water gurgles more?

Well, if I succeed with the specified water, then you will succeed.)

Mistletoe, I’m hanging out here and, tkszt, mentally preparing myself .... I want to ask - and not too sensitive? My husband hates a sweetish taste in everything that seems to him to be salty ... wrapped in ... in short, herring - if I salt, then salt and sugar 2 to 1, otherwise he is sweet, in salads, only cabbage a hint of sweetness - do not eat

it should be salty.

Tanya, it will be salty. It's just in this recipe that I don't take responsibility for reducing salt / sugar, after all, the meat is raw. Or do as it is written, but if ooze don't do it.

I'm with a report
My husband went for meat, brought a piece that was not quite suitable: many veins, longitudinal cut. But I'm already in the mood for production. At least we tried the taste of our own salted meat. My husband liked it, and I liked it too, but chewing, of course, with difficulty. As a result, what was left after a close tasting I put on meat chips for my husband for beer. I used an electric dryer Samobranka. There are still 2 more or less suitable pieces for balyk. They seemed a bit damp, I hung them out to dry in gauze.
Tell me, from which part of the animal you need to take meat to chew? It turned out that we understand little about this.

[Mistletoe]

Will come Mistletoe and I will be thrashed for amateur performance, but I cannot be silent early in the morning Reset, I plan to practice on the clipping, only to clean it well from the films (we have butchers - infections, they do not remove the film). I like pork more than neck, everything from cutlets to chops is abalden, but with a beef neck my number with chops did not work, there are too many connecting fibers there. And my aunt is a chef) she just loves this part of meat and pork and beef

Just keep in mind that it is in the neck that they are injected with antibiotics, hormones, etc.

Just keep in mind that it is in the neck that they are injected with antibiotics, hormones, etc.

oh my god ... what is in the end ...

Not that word

Just keep in mind that it is in the neck that they are injected with antibiotics, hormones, etc.

How scary to live !!!!! Shaw to eat

We also rushed ... bought a used one on Avito. Also because of the ham. I have not tried it yet .. tomorrow I will only cook, it is ripening in the refrigerator.

Chalk ... sister, I also bought meat on Avito before the New Year, on Avito but a new one and for half the price and I got meat

[Reset]

What part of the animal should you take in order to chew?

Reset, Nadezhda, the recipe says:

Ingredients

Shoulder beef

But I had it from an unknown place. Maybe lucky. but chewed well. Today we got a less successful piece ... we'll see. what happens.

on Avito but new and at half price

Ira, mine is also new, I mean. what I bought from my hands, and not in the store. By the way. I don’t know how much it costs in the store.)

and I got meat

Gorgeous meat !!! Did you use this recipe or did it differently? What part did you take?

Reset, Hope, the recipe says:

Quote: Omela on Jan 07. 2016, 19:55
Ingredients

Shoulder beef

you can see drooling all over the monitor flooded, did not see. Thank you!

Nothing wrong. I think you just got a bad piece. The main thing is that the technology has been worked out.

Ira, mine is also new, I mean. what I bought from my hands, and not in the store. By the way. I don’t know how much it costs in the store.)
Gorgeous meat !!! Did you use this recipe or did it differently? What part did you take?

I did not do according to Lorikin,

Dried pork basturma (dopleta)

about basturma (I have pork carbonate there, but I don’t know beef, definitely not tenderloin, but something very beautiful, without veins, I don’t know what it’s called, I’m not a butcher, only with nitrite ... and salt it for a long time, then I soaked it, then marinated in chaman, then dried it for almost a month shorter), but the result was stunning ... I will also do it according to your recipe, only I will find better meat.
And you didn’t prick the meat before salting, so that it’s salted faster and another question, I don’t really understand Mzso do you put it on salting in a cold pickle or just a little cooled?

then dried up for almost a month

iron endurance !! But the meat is really gorgeous!

By the way, I used spices as in the recipe - the smell of the marinade is breathtaking. True, they were all dry, I threw them into hot water. It was necessary to pack it in gauze and boil it like that, otherwise I was tortured to shake off the grass.

the smell of the marinade is breathtaking.

exactly .. now I went to check how the situation with meat. Today I just couldn't drown a piece. all the time he threw off the stone ... I had to put a plate, and there was already a stone on it, so the smell is just that - breathtaking.

and then she was tortured to shake off the grass.

Yes. I also peeled it for a long time.)) In the original recipe, the herb is not sprinkled, but placed in twigs, but it seemed to me that chopped would give more flavor.

[Omela]

Omela, I got mine, too, with the marinade, licked the rosemary dries up byz fresh - cut it with scissors at random, thyme dry, so poured it. I contrived to get a piece out of the brine so neatly that I didn't have to clean almost anything. She poured the marinade and regretted it - how delicious it smells. By the way, my meat was tumbling at first - my husband came to the kitchen and was stunned: what is happening with the meat. At first I covered the lid from the butter dish (the bowl is high and narrow) - fick, after a couple of minutes it tumbled and the lid sank. I had to put the saucer and load. Boom in the evening to try

Tan. I also cut it today .. we have an anniversary here .. celebrated ... now I will show and tell the pictures.

Today we got a less successful piece ... we'll see. what happens.

Here's what happened:




She could not drown the meat in the brine, she constantly turned the stone over. I had to press down with a plate and put a stone on top of it. The greens included rosemary and a couple of sprigs of thyme. It turned out very tasty. Chews all great. Reienka really likes it (I cut off the top edge for him).

[Greens - according to the original recipe]

Recipe, noticed from the moment it appeared on the forum. Comprehended, collected ingredients. I bought a saucepan.The optimal volume is ~ 5 liters, for 1 kg of meat (in the photo - 5.2 liters.).
All small photos are enlarged by clicking.

Ingredients Part 1
Soda water, I looked for the cheapest, in the hope that the manufacturer “swells” the gas from the heart.

Ingredients part 2

Greens - according to the original recipe: 5 sprigs of thyme, 5 sprigs of marjoram, 2 sprigs of rosemary.

Cut the herbs with scissors

Pepper and juniper - grind in a mortar

Finely chop the garlic

Peel the meat from films and excess fat

Place the meat in the brine. Cover with aluminum foil (to prevent light from entering).
The meat floats. Winter, stones are in short supply. I did the following: I took a lid from a pan of a smaller diameter and drowned it on top of the foil. On top, put a saucer of a suitable diameter, with high edges. Transparent, a little observant, and you will notice it.

I closed the lid from the pan. So that it certainly does not surface, I fixed the lid.
Put it in the refrigerator for 48 hours. I turned the meat every day.

Remove the pickled meat from the solution, peel off the grass, dry well with paper towels, rub with paprika on all sides.

Wrap the meat tightly in foil first,

then - in aluminum foil and put in the refrigerator for another 12 hours.

Result.

Salt is not felt at all, in the sense that it is not oversalted.
With such goodies, it won't be long. We need to buy beef ...


Many thanks to Omela and Lena, the authors of the recipe!

[Iskatel-X]

Iskatel-X, it turned out great! Thanks for the detailed report. We even managed to buy marjoram !!

Tank, well, sho there ??? Did you survive the tasting ??

[The meat is not heat-treated.]

The meat is not heat-treated. Google did not help with the question useful / dangerous ...
Found only this:

If you want to cook carpaccio or tartare at home, then freeze the meat to -15 * C for 5 days. This is exactly how much is needed according to the veterinary standard, to completely protect yourself from infection with a bull tapeworm.

A recommendation for a different dish, the common thing is that the meat is the same raw.
There are also recipes for raw pickling, but the issue of safety is not considered anywhere.

Question about the current recipe. Use chilled meat, or, for greater confidence, freeze for 5 days, and only then cook?
Thank you

I'll go and ask Lena. I had it frozen.

The meat is not heat-treated. Google did not help with the question useful / dangerous ...

I can offer my "research" on this issue About salting and drying meat. What to believe and what to fear!

[Tatyana]

Tatyana, thanks, I already read it, even before preparation.

Beef, veal, venison, buffalo - it is customary to cook both completely until completely fried, and "with blood", or raw "carpaccio", "stroganina" - that is, these types meat is allowed to be eaten raw, without heat treatment.

If possible, continue "research" on the question:

Use chilled meat, or, for greater confidence, freeze for 5 days, and only then cook?

Didn't find an answer on the internet.
The salting process should be sufficient, it is still better to clarify.

[Iskatel-X]

If possible, continue "research" on the question:

I have enough of the information that I presented in the topic above. I used different sources, more from special books on this issue. It makes no sense to reprint all the pro books on the forum.
If you want to know more, you need to buy professional books for industries that are engaged in the preparation of sausage, ham, ham. I also read such books, the process of dry and wet salting of meat and the preparation of professional marinade is well described there, and just the whole process of cooking ham

And she has already salted the meat a lot. But, I prefer more dry salting of meat, I like this taste more.
But this does not mean that there can be no wet salting of meat, in a special marinade, like Oksana
Iskatel-X I think Oksana will not praise us for discussing global problems here
Apparently, the discussion on this subject can be moved to the topic About salting and drying meat. What to believe and what to fear!, already to the heap, and in one place

Tank, well, sho there ??? Did you survive the tasting ??

I will report! I liked everything, except for the taste of raw paprika - there was no smoked paprika, but I have never tried the usual one without heat treatment, I had to wash it off and spread it ... with garlic It tastes just in moderation, although I still reduced the sugar. On a homemade loaf sandwich with homemade butter - a dump of head The husband refused to eat raw, so I baked a couple of slices on the grill - OTETA EVERYTHING !!!!!!!!

[Iskatel-X]

Oksana will not praise us for discussing global problems here

That I beg you, discuss it to your health!))

Use chilled meat, or, for greater confidence, freeze for 5 days, and only then cook?

Iskatel-X, it's better to freeze after all. Unfortunately, I can't edit the recipe already. otherwise I would have added it to the first post.

Lena wrote: Plus to frozen meat - the marinating processes are more intensive, since the ice inside the cells tears them.

was not smoked,

Everything is clear, not your option. The original recipe did not contain paprika at all, this is already my initiative.

I never smoked smoked - although I ordered a couple of times in the spice shop, but they chegoy something stupid and do not carry: crazy: And in general I love meat with blood (medium roast), and my husband does not recognize him from the word "in general" scammer, so this is more likely not HIS version, but I liked it - it was soft and tasty, and I did not freeze anything, I just cleaned up the clipping well: girl_manikur: I'll go and smear myself a butrik and eat it in one person

I have never tasted smoked

It directly gives the taste of real smoked meats. I added it to the soup.


Light vegetable soup (Omela)



We have already finished. She put a new one in the water to defrost.

Ice, when freezing beef, famous tenderizer

Chalk, this is meaaaso!
I am lying
Incredibly beautiful cut!

Thank you, Natasha, I'll lie down too. ... I like it very much !!

[Is the meat saturated with brine?]

- In frozen meat - the marinating processes occur more intensively, since the ice inside the cells - tears them.
- Ice, when freezing beef - a well-known tenderizer.

Did I understand correctly?
- We take meat: a shoulder blade or a tenderloin.
- Frozen - defrost, chilled - just open the bag.
- Wash, remove films and excess fat.
- Freeze for 5 days. / For initially frozen - 1 day is enough. /
- Prepare the brine, put frozen meat in it (frozen piece).
- In the refrigerator for 48 hours. Is the meat saturated with brine?
- Further, according to the recipe.

No, you are too clever .... If the meat is already frozen, then we defrost it .. I prefer to do it in water, at the same time, all unnecessary will come out. Then we put the defrosted meat in the prepared brine.

If the meat is steamed, then freeze it, then defrost it again in water. And further in the text into the brine, etc.

If you put frozen in brine and in the refrigerator, then it will not have time to salt out during this time, since it will thaw very slowly. And according to the recipe in the original there is no such thing.

defrost again in water.

I don't know about that.
Just put in a pot of water, wait until it thaws?

Just put in a pot of water, wait until it thaws?

I always do this with elk and other meats too (and chicken). I can change the water once or twice. Somehow steeped meat I like better. IMHO

By the way.

Now I'll change the water and put it in the refrigerator until morning, it's already half thawed, and it's hot at home.

Today my husband treated the hunters with meat while hunting, the people were stunned. They didn’t even believe that it was raw elk.