Sologne has long been the best way to store meat for a long time. Recently, with the advent of more modern methods, it is prepared much less often, but it is still a great option to diversify your diet. So if you like delicious homemade pork, we'll tell you how to cook corned beef from it yourself.
Pork solonina - recipe
Please note that cooking corned beef takes about 3-4 weeks, but the result is excellent and the meat just melts in the mouth.
So, take the low-fat pulp of pork, wash it, dry it and remove any excess (bones, veins, etc.). Cut the meat into pieces about 10-12 cm long, 5-6 cm wide and 2-3 cm thick. Pour salt in a bowl and thoroughly roll pieces of pork in it, then fold them into sterilized glass jars, pound and roll them.
Cans of corned beef put in a refrigerator or cellar for 3-4 weeks, and after this time, get out, rinse a piece of meat under water, cut into thin slices and try what you got. Open the jar of corned beef in the refrigerator under the cap nylon.
Solonine at home
Ingredients:
- Pork loin without bone - 1.4 kg (2 pieces);
- a large salt - 75 g;
- brown sugar - 20 g;
- mixture of spices for bread - 10 teaspoons;
- spicy spices, chili, pepper fragrant ground - 1 teaspoon;
- Ground garlic - 2 tsp.
Preparation
Combine the salt with the sugar, and then add the remaining spices to them. Mix everything well. Pieces of meat wash and dry. Spread the parchment paper, pour on it a mixture of spices and carefully roll them into pieces. Fold pieces of pork into a bowl, cover with a towel and put in the cold for a day.
Then thoroughly clean the meat of the spices, wrap each piece in a paper towel and put it again in a bowl on the mesh, so that it is ventilated. Put it in the cold for about 8-10 days. Check the condition of the napkin, and if it becomes wet, change it. After the due time, cut the corned beef into slices and eat with any side dish.