Рет қаралды 29,349
Ingredients:
• neck - 1 kg,
• salt nitrite in half with the cook - 100 gr.
• sugar - 10 g,
• water - 1 liter.
• black pepper peas - ½ tsp.
• laurel leaves - 1-2 pieces
The process of cooking the collar at home
Meat is well washed, cleaned from veins and excess fat. Solim wet method. In 1 liter of boiled water dissolve salt, sugar and spices, into the cooled solution soak the meat, so that the brine will completely cover the meat and leave it for 4-5 days
After salting, the meat should be rinsed thoroughly in clean water several times, placed in shrinkage mesh and dried. To do this, cover the neck with gauze and hang it for 3-4 days
Then the cooking phase. We take the neck, wrap it well in a stretch film and send it to 80 degrees warmed up, water, cook at a water temperature of 75-80 degrees to reach 69-70 degrees in the nutria.
We take the necks out of the water, remove the film and dry it a little. After drying, place in a preheated 50-degree smokehouse, connect the smoke generator and smoke 3-4 hours.