Schwartenblock (boiled pork skin emulsion)

[1]

Schwartenblock (boiled pork skin emulsion)

Category: Meat dishes

Ingredients
pork skin	Your weight
water	as needed
boil broth	no more than 10% of the weight of the skin

Cooking method

• 1

  We take the pork skin. It is desirable that it be of industrial processing, white, scalded. I didn’t find such a skin with us, and I just didn’t find the skin, so I took the skin that was well grinded and not skin at all, but skin with bacon.

• 2

  All fat must be removed from any skin.

• 3

  As a result, you should get a clean skin with no fat at all.

• 4

  Weigh the skin, fill it with water so that the skin is only covered and bring to a boil.

• 5

  We drain the water.

• 6

  I put the skins into the pressure cooker, filled them with water so that they were only covered. Cooked for 90 minutes. My pressure cooker is primitive, so I don't know what pressure it has. Use the "Jellied" program. The skins can also be boiled in a saucepan for about 2 - 2.5 hours.

• 7

  Take out the finished skins. They are very soft, flexible and tear easily, effortlessly.

• 8

  Put the skins into a shredder. You can break it beforehand. Add 10% strained broth.

• 9

  We begin to grind.

• 10

  As a result, we should get an emulsion that looks like lard. At room temperature, it will harden and will be rubbery - elastic. I see brown dots. But, if your skin is white, then the Schwarten block will look uniform and dirty - white.

• 11	Store in the freezer. For convenience, it is better to divide into portions.

• 12	When making homemade sausages and sausages, we add 5-7% of the mass of minced meat.

Note

Probably often, reading the composition of store sausages, sausages, boiled sausages and ham, we see "pork skins". This is the Schwartenblock. What is it for? We all love when, when biting off a sausage or wiener, they explode with a juicy sticky juice. This is achieved by the presence of a large amount of collagen in them.
Collagen is found in connective tissues such as skin, which makes them elastic. The source of such collagen for sausages is the pork skin from which the Schwartenblock is made.
The recipe was picked up from Lana19 on the Flour forum.

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And actually why not ... always when I take apart the meat, I clean the skin and throw it away. And why not cook, especially in the cartoon. Freeze in portions and go! Thanks for the recipe. Somewhere I heard about it in Temko.

And I'll bookmark it for myself. It's a pity to throw it away, you can recycle it! Thank you Angela!

[Irishkin]

Irishkin, Oksana, thanks for stopping by. I hope this "feint" for sausages will be useful to you.

[Angela]

AngelaFirst of all, I want to compliment your skin. It is beautiful brown. My father explained to me that this is already difficult to find, because more and more often the skin is somehow processed by steam using Western technology - then it turns out to be white and rubbery, not chewing, and the Schwarten block will then also be uniformly transparent, respectively. And a brown skin is obtained with a different technology for processing the skin ... and which one - I forgot

I also throw away the skins - once I tried to put it through the processor with meat (without such special processing) into the ham - well, the result was not very good. Now I understand why

Thanks for the master class!

[Tumanchik]

Tumanchik, I put the skins in a saucepan when I cook broth for borscht, then throw it away.

[Angela]

Angela, this is a new level of cooking. Well done.

so I throw away the skin all the time, but it was so sorry (
now I know where to apply it

[Girls,]

Girls, Thank you.I hope the recipe will be useful to you on the farm.

I want to compliment your skin

Svetik, pork skin, my skin is not so brown

the skin is obtained with a different technology for processing the skin ... and which one - I forgot

Our pigs are covered with straw and set on fire, then the pig is wrapped. Here's a technology

[Angela]

Angela, I made sausages from lean beef and pork. No Schwartenblock, but added some 300 grams of chicken skin. Added cream with every tab in the chopper. Cooked sausages according to the method of Pavel Kolbaskin: twice pouring boiling water from a kettle and boiling over low heat for 30 minutes. The sausages turned out to be very tasty, juicy, the juice splashed right on the bite. With this method, I have not yet had any broth edema. I developed the minced meat almost the same way as you did, the spices are the same, only I added a little starch and 1 egg to the minced meat. It turned out in density like store, moderately rubbery, but juicy. It will be necessary to cook a Schwarten block for sausages and sausages. There is leather from a large shank and the ham has been in the freezer for a long time. Throwing away the hand does not rise, but now I know where to attach it. Anzhelochka sausages yours are just awful! It would be better to wait for sausages from you with a recipe and step by step cooking them.

[Angela]

Angela, already hardly singed with straw. I am constantly on the lookout for fat smashed with straw. At least start a pig! DonnaRosa, and I eat boiled borscht skin with horseradish or mustard, very tasty! But now everything is not fatty fashionable. Chest, Chicken and others.

Added on Friday 07 Oct 2016 10:50 PM

I will wait for the sausages

[Oksana]

Angela, almost no longer singed with straw. I am constantly on the lookout for fat smashed with straw. At least start a pig!

Oksana, in !!! Gold words. My father found one seller in the market, so he almost congratulates him on every holiday for this golden-brown skin with lard ... We have a very, very rare rarity. And her taste will rock! (we are also big lovers of skins on salted lard)

Angela, we will cry in your subject here for the straw skin, which in the afternoon with fire

Svetik, pork skin, I'm not so brown

Everything to make you smile - even stylistic mistakes

Our pigs are covered with straw and set on fire, then the pig is wrapped. Here's a technology

First, they are scorched with a blowtorch, and then only with straw. Then the skin on lard turns out to be thin and fragrant.
My late father-in-law, when he was alive, they kept pigs. And a specialist was invited to the slaughter, who correctly stabbed, so that the pig did not have time to get scared. Otherwise, the fat will be tough. It seems that this man was called "kolyar". And this man butchered the carcass and processed everything correctly.

[velli]

It would be better to wait for sausages from you with a recipe and step by step cooking them.

velli, Thank you. Maybe I will)

First, they are scorched with a blowtorch, and then only with straw.

They also scrape with a knife, water and scrub with water. I just wrote the essence.

We are very, very rare.

And with us only this way and not otherwise. All private traders do this. Nobody in the market will buy any other fat.

It seems this man was called "kolyar"

And we just have "riznyk"

[ang-kay]

ang-kay, Angela, I will definitely use your recipe, thanks

They also scrape with a knife, water and scrub with water. I just wrote the essence.

afigeeeet ... how much work !!! Of course it's a pity to throw away such good (skin) !!! So many manipulations to remove stubble

[Sveta]

Sveta, and when the straw is oiled, wrapped, then everyone else sits on top. I do not know why. Cut more often in winter. Frost, cold, and you are sitting on a warm pig)))) Once parents kept pigs, 20 years ago.

Added on Saturday 08 Oct 2016 03:36 PM

I will definitely use your recipe, thanks

Tanyusha, I will be glad)

Here, it turns out, what's the matter! And I heard that they add the skin to the sausage, grind it raw along with the meat, so my meat grinder was sooooo unhappy with this.I decided that I would never do that again. And rightly so! Who would have known that you need to cook it first. Thank you Angela!

[Ira,]

Ira, I was glad to help)

[Angela]

Angela, and I have such a question, often homemade bacon comes with bristles, how to cook it?

[Louise]

Louise, the skin should be absolutely bristle-free, because it will not be crushed and will be caught in the finished product)

[Angela]

Angela, so here I am, without stubble I did not come across

See the store. It is steamed and white. For sausages and small sausages it is better because brown crumbs are visible in the product)

[Angela!]

Angela!!! It's impossible to read you straight into: girl_cray: whatever recipe is a masterpiece !!!!!!!!! Thank you!!!!
What do you think ... is it possible with bacon? I mean already salty ???

[Olya,]

Olya, thanks) It seems to me that you still need fresh lard. When salting, something draws out the salt anyway, and the skin coarsens.

I see .... where can I get: pardon: market only if: girl_in_dreams: although I often do knuckle: girl_dance: but I understood the meaning !!!

Angela, I'm with a report. Today was meat day. We bought a big kumpyak. Disassembled and capitalized all day. Spun the minced meat. So I cooked all the skins exactly according to your recipe. The result is such a white beauty, smelling of crushed skin.

Marinated meat with ham. I will add. I'll freeze the rest. For me and my joints and cartilage, it is now generally necessary to eat with a spoon: girl_haha: Thanks for the recipe!
And it's easy to do. Why not apply it if it's good!

Here I have it turned out from a white skin. Heaven and earth. White is just much better. I found a brisket in a store with a white skin. You have to buy. But this is not the worst thing. Add everywhere (sausage, ham). But it manifests itself better in a boiled warm product. You will feel the difference.

White is just much better.

Well, this means I will. but I collected the leftovers in a milk bag and froze them in an even layer. I will cut off the pieces. about three hams will be. 1.3 minced meat is inserted into a ham maker. means about 60 grams of "selfish" additive. I'm sorry, I can't remember the overseas word))))

5-7% should be put.

5-7% should be put.

I have a heel - 1.2 minced meat

[ang-kay]

ang-kay, I also made from light skin. Now I'll put it in the freezer and I will happiness "exploding" sausage!
I can't wait to use

[Tatyana]

Tatyana, it turned out great. I am waiting for impressions of use. Just don't forget what appears in hot sausages)

Just don't forget what appears in hot sausages)

Yes Yes i remember. We eat warm nipples Thank you, Angela!

[ang-kay]

ang-kay, Angela thank you, advised me. And I just ate the boiled skin. Although we often make sausages, I would never have thought of adding such a thing to a sausage! Dragged away feed like a hamster to bookmarks. Flew to read about sausages

[Tatyana]

Tatyana, I will be glad if the recipe comes in handy)

And I will ...

Helen, try it, of course. In the sausage for cooking, it behaves just fine)

[Angela]

Angela, tell me, I made a Schwarten block, but it is not chopped into any blender, it bounces off the knives like a ball, I think it will be chopped next time in a meat grinder. Is it fine with a blender?

Most likely, you still need to boil, and when grinding, add 10% of the broth from the original weight of the skin. Twists very well with a blender. You need to twist right away, and not leave to cool.

I wrote it not quite correctly, that is, I made it, it froze. I'm talking about adding sausages to sausages, that's where the snag came out. But I already looked at your recipes, yes, it was written through a meat grinder, I read it inattentively, sorry.

[Yaroslavna]

Yaroslavna, so we figured it out)

[ang-kay]

ang-kay, Angelique, right now my skins are boiling. Do they have to be hot in a blender? And then I'm afraid that I will fall asleep, and in the night to rattle with a blender - I will wake up my musicians. And set to freeze at room temperature, I understood correctly.Or take it out to the balcony?

Well, I sleep at night, I took it out, I did it. Warm up and blender.

[ang-kay]

ang-kay, Angela! You will not believe it, I sleep at night, but if you think about something, write it down, step aside the mustache
In general, I already blendarnula, I received the emulsion.

Well, great)

I made a small portion of this interesting substance for testing. Here's what happened:

Question: can this be added to the hepatic Gorlovskaya or not?

[Shine]

Everything turned out right.

and in the hepatic Gorlovskaya it can be added or not?

Shine, I do not even know? Probably not necessary. This is more suitable for sausages that are eaten warm. And in a cold state you will not feel it there. For a hitch? So Gorlovskaya is holding on so deadly.

[ang-kay]

ang-kay, yeah)) got it! Thank you!

Made a small portion of this interesting substance for trial

The substance is interesting indeed. Like silicone