Pork can be cooked dry-cured. This dish has long been prepared in Belarusian, Lithuanian and even Polish storerooms. And now, lovers of homemade cured meat in ordinary apartments cook meat in this way, calling it polandvitsa. There is nothing difficult in its preparation at home, but since we are talking about raw meat, it is important to know and observe the proportions of salt, spices and meat, the time of salting and drying. In this case, a chic meat delicacy is obtained, which can fully replace purchased store products.
It is necessary
- - pork - about 1-1.3 kg;
- - coarse salt at the rate of 100-150 g per 1 kg of meat;
- - spices in grains, 8-10 peas each: black peppercorns, coriander, allspice;
- - a few juniper berries, bay leaves;
- - cognac (optional).
Instructions
Step 1
For the preparation of polandwitsa, the loin of pork, the so-called "lazy muscle", is used. It is a strip of meat that runs along the spine. Usually, its dimensions are 35-45 cm and a width of 10-11 cm. The meat must be cleaned of apparently fat. If a little fat remains, then it is allowed not to cut it off, the main thing is that no pieces of fat hang from the meat. It is not recommended to take previously frozen meat, it is better to use only a fresh piece.
Step 2
To begin with, a piece of meat should be well salted. To do this, rub it with coarse salt, lightly sprinkle it on top and leave it at room temperature or in the refrigerator to salt it for 1-2 days. At this stage, you can add a little cognac to the meat. If salting is performed in the refrigerator, then the holding time is 2-3 days, at room temperature (not higher than 20 degrees) - at least 16-24 hours. During this time, excess juice will come out. For uniform salting, the piece is periodically turned over once every 12 hours. Towards the end of the salting, you can start draining the excess juice, this will allow the piece of meat to thicken from the salt.
Step 3
While the meat is salting, you need to prepare the spices. To do this, heat the spices with peas a little in a hot dry frying pan and then, in a cooled form, grind as finely as possible. The salted piece of meat is removed, cleaned of salt, dried with paper towels from excess water and rubbed with chopped spices. Spices are generously flavored, but within reasonable limits, since you need to get not bland meat, but at the same time deliciously smelling.
Step 4
Next, the meat must be laid out on a piece of gauze folded in half and wrapped tightly in it. The bundle is fixed with twine. On the meat on all sides, you should get a strapping of no more than 4-6 layers. The tightly wrapped meat must be hung to dry, so a loop is made from the string at one end.
Step 5
Dried meat should be in a warm place with good ventilation. The piece should hang freely, not adhering to anything. Within 1-3 days, a crust should form on the meat, under which the meat will continue to ripen. You can find the crust if you touch the piece with your hands through cheesecloth.
After 3 days, the meat is outweighed in a warm place for further maturation. This can be done in the kitchen, in the pantry and on a ventilated balcony or loggia. After about 3-4 days, the meat is ready, if you took a thick piece, then you can stand it for 1-2 days longer. In any case, the meat can continue to be dried further, but then it will turn out to be drier and saltier.
