Salting in the home

Polendvitsa is a dish of Belarusian, Polish and Western Ukrainian cuisine. It is made of pork, beef and horse meat, and to be more precise, it is made of sirloin. We will tell you about two ways to prepare a pork loin pendant.

Recipe for salting in the home

Ingredients:

Preparation

Cut the tenderloin, remove the film and hanging slices from it and dry it. For pickling, take the salt of medium grinding, just say that the small and large does not fit - do not experiment. Stony salt will do, but sea water is better. Salt is mixed with sugar: for 1 kg of salt, put 100 g of sugar, connect with red and black peppers. And add a mixture of spices, you can buy them already as a mixture, and you can assemble yourself from your loved ones. In a plastic or stainless steel container on the bottom, pour a little mixture of salt and spices and level it so that the mixture completely covers the bottom. Pork put in one layer and cover with salt from all sides, wake up the places of contact of pieces of meat between each other and contact with the container (along the sides). From above, do not regret lavishing generously, the meat should not be seen. Then we put the container for three days in the refrigerator on the lower shelf. After three days, drain the liquid, fill it with plain salt (without spices) and return it to the refrigerator for another day. Get out the salt polentvitsu, wash and dry with a towel, in principle it can already be eaten, but you can make even more delicious. Roll it in cayenne pepper with paprika or other spices that you like best. Wrap tightly in a food film (each piece separately), do not forget to make with a dozen holes in the film, for air intake. Tie it with a rope and hang it for a day - two.

Recipe for salting of the pandelion in brine at home

Ingredients:

Preparation

Put salt in the water, dry spices and three teaspoons of sugar, then boil. Cut out the tenderloin, remove the film and put the bay in the plastic container already cooled brine. In this form, the meat should to be in the fridge for about a week, you can ten days. After that, take out the tenderloin, wash well and always dry with a towel. Combine the remaining ingredients by chopping the greens and chopping the garlic on a shallow grater. Well cover the meat, wrap in parchment paper and leave for a day in the container, without cleaning it in the fridge. Then diligently remove the meat covering the meat, wrap the pendente in several layers of gauze, wind with string or twine and hang it to dry (preferably on a draft) for 5-14 days. Here is a salting of a pandelion in a marinade will please you much more than buying a sausage in a store.