Previously, the recipe for dried sunflower oil was used only on holidays, most often for the New Year or for Christmas. Now that the meat of all varieties has become more affordable, this raw product can be cooked year-round. Some people like to serve a well-dried olive tree for beer, while others add a variety of slicing to the festive table with thin slices of meat.
Polendvitsa, dried dry in the home
Depending on how the saline passes, "dry" and "wet" methods are isolated. In the first piece rubbed with salt and a mixture of spices, and in the second - they are dissolved in water.
Ingredients:
- pork tenderloin - 1,1 kg;
- salt - 100 g;
- dried juniper berries - 1 tsp;
- black pepper, coriander seeds, cumin - 1 tbsp. spoon.
Preparation
Before preparing a dried arborvita at home, prepare pork tenderloin. Remove any excess fat and films, if any, from the meat, and then wipe it off with a napkin. Finished slice salt with salt, roll in gauze or a piece of linen cloth, and then leave to salivate in the cool for a day. Throughout the whole period of prosolka, the piece should be turned several times. When excess moisture is absorbed, clean the surface of the tenderloin from the salt. In the stupa, rub the spices and distribute them on the surface of the piece. Wrap the tenderloin into a fresh cut of gauze and tighten it tightly. Leave the meat in a well-ventilated room for three days, and then transfer to cool for another 3-4 weeks. Determine the preparedness of the dried candelabrum can be simply slitting it: if the color of the piece on the entire cut is uniform, the meat is ready.
Polendvica dried in a wet way home-style
Ingredients:
- Pork tenderloin - 570 g;
- garlic - 1 tooth;
- salt - 35 g;
- seeds of dill - 1/2 tsp;
- laurel leaf - 1 pc .;
- cognac - 25 ml.
Preparation
After cleaning the pork tenderloin, prepare a salting solution. In 1.5 liters of water, dissolve the salt and add to it the mashed seeds of dill, cognac, laurel and mashed garlic. Pour the pork into the brine and leave under the press for a day. After a while, chop the piece and peel off all the remnants of the marinade mixture from it. Finish the meat wrap several (up to 5) layers of gauze and tightly tie. Polandvitsa dried in cognac should spend about 2-3 weeks in a suspended state in a well-ventilated room.