Sousvide pork shank (Steba SV50)

[Angela]

Angela, the hole was excluded, it was in a full vacuum, the film was stretched, and I cut out the whole bone .. most likely it was the cold temperature ..

[Mashun]

I didn't like the smell either, and my family ...

I think it's all about personal preference. Before that I cooked a shank sous, but then I quickly grilled it in the oven - it was straight dark golden and the taste turned out to be bright baked, acc. the smell has changed too. And first, as I got out of the vacuum, at least plug your nose at least (but this is not rottenness !!!! this is specifically how pig legs smell like).
And here there is no subsequent processing, so what you got, then eat If some family members hate jellied meat, then I hardly cook it (these smells during cooking are not very good)
And the fate of this shank is as follows - my boss at work ate it by both cheeks and said that the deliciousness was incredible and that my household would often refuse such delicacies.What I am incredibly glad that my work was not in vain! So, everything is for an amateur.
Mashun, Thank you! My boss is now a fan of your recipes
I'll bring the photo later)

[notka_notka]

notka_notka, I had an idea that this is a specific smell and I need to bake it under the grill ..

I didn’t throw it away right away, but this morning I ate a sandwich with a thin slice of this ham, smearing it with mustard to clog the smell .. an hour later I "passed through", and this smell smelled the whole cold through two layers of foil and I left the idea about bake and put in the trash

I don't like jellied meat with pork legs either, I cook it with beef hooves .. maybe it's just not mine I'll try again, add a bit of smoked salt to nitrite

No, the girls who disappeared cannot be compared with the specifics. And once I ran quickly, quickly, it was definitely gone.

[GuGu]

GuGu, Natalya, you cannot bake under the grill with nitrite. I saw it without nitrite salt, and then under the grill. But this is a completely different recipe)))
And what kind of smoked salt and where to buy it? Here is Masha's spices with a smoked taste. But I have never met such

I bought smoked salt in Tallinn, a shop opposite the ferry terminal, it says natural, I haven't opened the jar yet .. when I add it to the marinade for sauces, I'll tell you about the taste of meat, but not in the near future ..

This is what a knuckle was.

[notka_notka]

notka_notka, beautiful, how much did you pickle it? Clear boundaries of skin, lard and meat .. and in my "failure" the skin seemed to dissolve ..

[GuGu]

GuGuNatasha, maybe the shank itself was not fresh from the beginning?
She could not go bad in a vacuum and nitrite salt (this is a preservative)
Did you exactly measure 18 grams per 1 gk? If more than 1 kg, then the salt had to be increased.

You write on tape, is it a vacuum bag?

notka_notka, murrr ..... the knuckle is beautiful

Mashun, I took even a little more salt and at the rate of 20 grams. for 1 kg., but when I tried to roll it up and push it into a bag, and even put it into another bag, then perhaps some of the salt was lost, and the film ... I mean, of course, a vacuum bag. The shank from "Clear Dawns" in a vacuum and the term was like yesterday and there was no smell

[Natalia]

Natalia, yes, very strange (

I know that spices with smoked ingredients can give a specific smell, I threw out the neck like that, the cousman in 1 kg is intact, maybe my husband said that it was rotten.
My mother and I smelled the neck from all sides, even ate a buffet and concluded that the meat was normal.
And my husband stubbornly and that's it and washed my whole brain that she is that ..
In short, I couldn't eat meat later.
And then I remembered that I added my smoked spices and the burner gave its own and a specific smell appeared, but the taste was normal.

Today I cut a knuckle, which I kept for 2 weeks with 18 g of nitrite salt. I saw it for 7 hours at 65 degrees. Salt is just right for me, but the skin turned out to be harsh for me (I have a full set of teeth). Now I think: maybe the cut pieces can be vacuumized again and sent to sail for another 3 hours at the same temperature? The shank was quite small. What are the opinions on this matter?
The smell, by the way, is excellent, although the vacuum was clearly insufficient. But the previous one, too, had a strange smell, but I dropped a little liquid smoke there and evacuated it, and the guys in the forest ate everything, there were no complaints. And they have a chef from a restaurant there in the company
Maybe with an unpleasant odor - it's a boar? My neighbor, when she buys pork at the market, always specifies and warns that if she feels a stench (that is, a boar is slipped in), she will bring it back. And in the store it will not give a ride, probably

[Anna1957]

Anna1957, try to cure and cook a little more

[Maria]

Mariathen you agree with me. OK, I'll try, then I'll describe the result.

[Anna]

Anna, well yes)
On the shank from the recipe, the skin turned out to be transparent, you can see the salt soaked it so that the structure changed and was not tough, but more like hard jelly))

the skin turned out to be transparent, you can see the salt soaked it so that the structure changed and was not tough, but more like hard jelly))

In my "failure", that's exactly how it was, beautiful and compressed meat ... if not for the smell, most likely it was the leg of a stinking boar .. today I saw a beautiful knuckle, but I didn't buy apricot jam and I just can't stop from 16.07 today I bought an apricot again .. until there is no place for it in the hall until the knuckle

After an additional 3 hours of stitching, the skin softened. So in the future I will put it on at once for 10 hours.

this is specifically what pig's feet smell like

To fight off this smell, I soak the knuckle in running water for a day, that is, I put a bowl in the sink, turn on a small pressure and hold it for a day, soak it. Then with a knife I carefully scrape off the skin and no odors. Maybe it will help someone.
This time I saw that I also stood the night in the water without a bone. It was wonderful, but it only held it in a vacuum for a week, as a result, the shank was not completely saturated with spices (I made a dry ambassador without nitrite, they do not perceive it for mine, so I was afraid to leave it for a long time). By the way, when I took out the knuckle, it was all deliciously fragrant, that is, I will keep it even longer. I tried to fix the already finished one, covered it with garlic and pepper on top, wrapped it in foil and put it deeper in the refrigerator. But my son found it and ate it, asking who it was I had hidden such a delicious treat.
Maria, thanks for the recipe.

I also salted the knuckle for my birthday. Let's see what happens ...

[Lyi]

Lyi, thanks for the advice, now I will also pre-soak

[Natasha]

now I will also pre-soak

Natasha! I would be glad if it helps. Then when I buy, I must sniff it.

I always sniff it when I buy it

I will not be able to sniff, I buy in a vacuum package, I will soak it. And so I thought, if without nitrite, then probably long ripening will not work

[Lyi]

Lyi, and I also noticed that if you freeze the brisket or shank in a vacuum, well, in the original packaging, then after defrosting it also starts to smell.
And the meat itself is normal, but there is a smell, I wash it well, several times.
In short, they still sell meat (

[Lyi]

I will not be able to sniff, I buy in a vacuum package, I will soak. And so I thought, if without nitrite, then probably long ripening will not work

So I also determine the soaking time by the scientific poke method. Stood perfectly for a week. Now I will increase the time. I think it will last for 2 weeks. But my vacuum was excellent, the air was removed completely and even the knuckle itself pulled up well.But I marinated with dry ambassador clearly according to Maria's recipe, only without nitrite, and then I rolled it myself into a vacuum. Mine categorically refused nitrite.

I buy in a vacuum package, I will soak it.

So then it will not work to soak, because it is necessary to open the vacuum, and then evacuate again. Moreover, it is not known what kind of marinade. I buy straight from the market. And I also see that she was singed. Still, it is better to buy without vacuuming. It's also much cheaper.

Lyi, and I also noticed that if you freeze the brisket or shank in a vacuum, well, in the original packaging, then after defrosting it also starts to smell.
And the meat itself is normal, but there is a smell, I wash it well, several times.
In short, they still sell meat (

That is why I never take meat that has already been vacuumized, and even when it is vacuumized immediately with spices. There was a case when I took chicken tobacco. I wanted to speed up dinner, but then there were stomach troubles. I never take slices (sausage, etc.). I have a feeling that when food starts to go bad, they cut it or pickle it with spices. Maybe I'm wrong.

After all, it is necessary to open the vacuum, and then evacuate again. Moreover, it is not known what kind of marinade

It has no marinade .. just vacuum packed.

It's also much cheaper.

In our store YES knuckle 119 rubles. per kg. And you can burn it with a burner.

It has no marinade .. just vacuum packed.

In general, "a pig in a poke". Then try to make a claim. But it's good at least without the marinade, that is, you can sniff at least before further cooking and try to fix it by soaking. Then it is desirable that the knuckle be scorched, this gives a big plus in taste, it is better to scrape it later.

Then try to make a claim

I always take checks, and even more so for chicken and meat, and if immediately upon opening the package something is wrong, then the return is no problem

[Masinen]

Masinen, Mash, I bring you one more thank you. An excellent shank turned out.

[Manya]

Manya, Manechka, well, rulechka, ah, ah

Girls, soon there will be a video recipe with brisket

Oh ... put a knuckle on the night. Let's see ... Girls, I suggest a little life hack, who has a submersible apparatus, so that the water does not boil away, I suggest covering the surface of the water with cling film, like this

[nu_sya]

nu_sya, thanks for the life hack))

And here is the promised brisket recipe

Pork brisket Sous Vide (Caso SV-200) (Masinen)

[Maria]

I decided to cook shank.
Were in the freezer 2 pcs., Thawed, soaked.
I asked my husband to carefully separate the bone ..., but did not explain that the whole skin would remain, but I thought. And when I saw ...
I had to roll it into a baking film, and then they pulled the forming mesh on top. It looks neat, all the same width. I measured the thickness in a vacuum bag, it turned out 7cm.
Maria, at what temperature it is better to cook and how long.
I did it with nitrite salt, I will cook in two weeks.

[Alla]

Alla, cook at 65 grams for 7 hours and plus the heating time for 30 minutes, you can put all 8, it won't get any worse))

[Maria]

Maria, Thank you. I thought so too.

Vacuum pickling is a must. Am I getting it right?

[tati-ana]

tati-ana, right. Two weeks will be marinated in a vacuum bag in the refrigerator.
I cannot show the photo, does not allow me to enter the Gallery.

I made a knuckle. Thank you very much Masha for the recipe. I have a report. In the photo there is a knuckle and a ham. I cooked for 10 hours at 61 degrees.

[tati-ana]

tati-ana, yes, vacuum is required)

nu_sya, Anya, beauty !!!
You can do it for 63, maybe pork))
excellent result

[Masinen]

MasinenMasha put it down as she cooked it with ham, she was afraid it would come out dry. And so super urgent meat.

cooked with a ham, was afraid that it would come out dry.

AAA, well, yes, the carbonade and ham can be a little dry)

[tati-ana]

tati-ana, right. Two weeks will be marinated in a vacuum bag in the refrigerator.
I cannot show the photo, does not allow me to enter the Gallery.

Here is Allochkino's photo.

I think it should turn out great))

Prepared shank, 2pcs.
Marinated for two weeks. Cooked at a temperature of + 65 ° 7h 30min. taking into account heating.
Outwardly it looks good, my husband liked the shank ...
For me it is salty, the meat is drier, than the ham comes out and the skin is rough for me.
I will not cook more with one nitrite, I usually add salt.

Prepared shank, 2pcs.
Marinated for two weeks. Cooked at a temperature of + 65 ° 7h 30min. taking into account heating.
Outwardly it looks good, my husband liked the shank ...

And here is a photo of a knuckle!

[alba et atra]

alba et atra, Helen, thanks for helping

And here is a photo of a knuckle!

Straight beauty!

I marinate.
I take it out, poshupayu a bit and then put it to marinate. I wrote the date on the package in marker so as not to forget.
Beef kusmanchik is also marinated, at what temperature should you taste it? And also to withstand at least a couple of weeks?
The meat became denser, the color changed to red.

[francevna]

francevna, Jeanne, it turned out so great!
And nothing to do with nitrite, reduce the amount of salt.

nitrite salt is an ordinary salt with the addition of sodium nitrite in an amount of 0.6 percent (or even less) per 1 kg of ordinary salt.
Why everyone thinks it is pure sodium nitrite.

It was necessary to keep it longer, three weeks, I keep it for a month, the girls saw a month-old brisket at the Master Class, the skin is soft, transparent.
Two weeks is not enough !!!!

And not salty at all, everyone tried it))

[Maria]

Maria, I know what nitrite salt is.

For men, salt fits, but for me it is salty. Most importantly, eaters like it.

[Alla]

Alla, just reduce it and that's it)
Place 16 g per 1 kg of meat.
If you replace it with a regular one, it will still be salty

The shank turned out to be superb !!




Vetathe longer you hold it, the tastier it will be, it ripens.