Рецепт РЕЦЕПТЫ ВЯЛЕНЫХ КОЛБАСНЫХ ИЗДЕЛИЙ

Скажите а какая влажность должна быть в помещении?

 

Mangalitsa Large Format Salami. Haven’t posted in such a long time! This is a 6-month-old large format salami I cut open last week. I wanted to keep it purposely minimalistic, it only has salt and some random pepper corns, mostly for decoration. I believe that if you are starting with a superior meat product (like a Mangalitsa or other heritage well-raised pork) the flavor of the meat will be enough to make an amazing salami. On the flip side, if I have an inferior meat product (which I basically don’t do anymore) I would need tons of other spices and flavors to distract from the poor meat flavor. And so the flavor here is perfect. I’m also really happy with the binding and the texture. Meat was hand-diced, mostly lean cuts, then blended at low speed in a mixer for about 10min. Then finally the meat mass was vacuumed in my @vacmasterfresh to remove any air bubbles. Makes perfect thin slices. 45% weight loss. Natural large format beef bung casing from

 

Pancetta – All Tasmanian Ingredients
After a few people seemed to be interested in my little hobby on Instagram I toyed with the idea of starting a blog. I have had a few requests for recipes and advice so thought I might try my hand at posting some bits and pieces on here.

Now, I am by no means an expert. This is really just a hobby for me. It’s just something I do for myself because I really like experimenting with food and I like to see what I can find locally by foraging. I often adapt numerous recipes to find what works for me, and I have a few cookbooks in high rotation, which I will share in various posts.

I thought I would start off with something that I have been wanting to do for a while. In Tasmania we have access to so many amazing local products. This is a pancetta made using all Tasmanian products that have been sourced and produced locally. Here goes…
All of the ingredients were sourced locally by foraging or purchased from Tasmanian producers. The recipe I used is based on the Pancetta recipe in the Cured book by Lindy Wildsmith. For this pancetta I used the following:

Ingredients:

2kg Pork Belly
80g Sea Salt Flakes (plus extra for later)
2 Tbs Tasmanian Pepper Berries – ground/crushed
3-4 Cloves of Garlic – crushed
1 tsp Crushed Chili Flakes
4-5 Juniper Berries – crushed
5-6 Tbs Brandy/White Wine (I used wine)
Bay Leaves (crushed)
Pepper Berry Leaves (crushed)

When I order my pork belly I ask for the bone out, skin on, no scoring and always ask for the thickest piece possible – the thicker the better. My pork was trimmed pretty nicely (I got mine from Conmurra Farm), but you may need to trim a little to tidy it up.
Mix 80g of the salt (I used Tasman Sea Salt) with about half of the pepper. I really like pepper so can by a bit heavy handed with it, you may prefer to use less. I rubbed this mix into the pork and let it sit in the fridge for 3 days (always skin side down). If you can, have the pork sitting up on a rack so the moisture can drain away. The time may vary depending on the size of the meat.


After 3 days the pork was firmer to the touch. I don’t weigh anything at this point with pancetta, I just go more by feel. Brush the salt and pepper mix off, and rub in the crushed garlic and white wine. Wine or brandy would work here as it is the sugar that ferments and cures the meat and the alcohol sterilises, so any high sugar alcohol would probably work. I used a Pinot Gris from Josef Chromy. I also rubbed in the remaining pepper, and handful of salt and the juniper berries and crushed bay leaf at this point. I did also use some pepper berry leaves which have a more subtle pepper flavour than the berries. Once everything is rubbed in, rest the meat for at least 3 hours in the fridge.


After resting, pat dry the pork with some paper towel and wipe off any excess salt.

“What stays on the pork stays; what falls off, falls off.” – Cured

I hung my pancetta to dry uncovered in a cool cupboard and have a small desk fan for air flow. I don’t specifically monitor temperature or humidity, but the temperature inside my house is pretty consistent. You can wrap the pork in cheese cloth if you prefer. If the area you are going to hang in is exposed to light you are probably better to wrap your pork; if the fat is exposed to light it becomes yellow and rancid.

let it hang for about 2.5 – 3 weeks and it was ready. I have made pancetta a few times now, so generally gust go by feel when checking if it is ready. It will be much firmer to the touch. Cutting off a small piece for a taste test is usually a pretty good indication.

I was really happy with how this turned out. The ingredients that weren’t purchased were either foraged or grown at home. I found pancetta to be a good starting point when playing around with charcuterie. You can roll your pancetta before you hang it. I prefer to keep mine flat as it is easier to make and is quicker.

 

Guanciale

As far as cured meats and charcuterie goes, this is one of the easiest to master. It’s great for beginners! The hardest part about making guanciale is waiting for it to air dry. Guanciale is a whole pork jowl that has been rubbed with salt, herbs and spices then air dried. It is also an economic project as the jowls are a fairly cheap cut and the ingredients are very simple. In my opinion it’s far tastier than bacon and even pancetta. It has a texture and consistency much like bacon but the depth of the flavour is much greater. It is similar to pancetta and can either be eaten raw if sliced thinly or cut thick and pan fried to add flavour to many dishes.


Ingredients:

1kg pork jowl/cheek, skin on, all hair removed with a sharp razor or blowtorch (100%)
70g Himalayan salt (7%)
70g raw sugar (7%)
20g mixed peppercorns (20%)
8 juniper berries
3 garlic gloves
3 bay leaves
fresh thyme

(Note – The ingredients used are shown as a percentage of the starting weight of the meat. I’ve noted the percentage next to each, so you can adjust what you will need based on the weight of your meat. Having said that, this recipe is quite forgiving due to the fact that no nitrate/nitrite’s are used).


Make sure you have a clean work bench to prep your guanciale. Pat the meat dry with paper towels and tidy up the pork cheeks by removing any glands and veins from the meat. The glands will look like small off-white bumps that are reasonably hard and not like the meat or fat. Look carefully as you may find some hiding under some fat. Once the glands are removed, then trim up the odd bits and pieces so you have a tidy cheek.

Collect all the remaining ingredients for the cure. Grind up the mixed peppercorns and juniper berries in a spice grinder. Roughly chop up the garlic, bay leaves and thyme.

Place all the cure ingredients into a bowl and give everything a good mix to combine

Gently massage the ingredients into the meat and fat, making sure to completely cover the cheek – this may take a couple of minutes.

Place the cheek in a zip-lock or vacuum seal bag making sure to completely squeeze out all the air. Place the meat into fridge for 7 days to begin the curing process. Every second day flip the cheek over to redistribute the cure (the cheek will expel liquid and make its own brine) and place back into the fridge.

After a week curing in the fridge the cheek should feel firmer to touch. Under cold running water quickly gently rinse of the excess cure, making sure not to soak the cheek. If some of the herbs and spices stick to the cheek that’s fine. Pat dry the cheek with paper towel


Place the cheeks on a wire rack for 2-3 hours away to dry out and firm up, making sure to keep away from direct sunlight as exposure to light can make the fat rancid.

Once the cheek has dried out a little, using a sharp object like a metal skewer make a hole at the top of the cheek , but not to close to the edge as the cheek will shrink. Using butchers twine tie a loop through the hole. Hang the cheek in a cool dry ventilated area for a month or two (depending on your temperature and humidity); mine usually take around 3-4 weeks, some people like to dry it even longer for a more robust flavour. You need the cheeks to lose about 30% of their weight to ensure they are properly cured.

I usually don’t weigh the cheeks as I make guanciale quite frequently, so I go by touch. Check on the cheeks periodically to see if the drying process is going ok, it’s not unusual to get a light mold on the meat. White/chalky molds are fine, if you get any other colour then you should wash it off using white wine vinegar, dry the meat and rehang. You need to be sensible here, if the mold persists and the meat starts to smell bad then be cautious and dispose of it.

The guanciale is ready when it is firm to touch. The fat will feel softer than the meat. which is fine.

 

Rolled Pancetta (Arrotolata)

If you ever want to get in charcuterie making at home, then pancetta is the perfect beginners project. Not only is pancetta extremely simple to make, but probably one of my favourite types of charcuterie to eat. Pancetta is a close relative to bacon, having many similarities such as salty, rich pork flavours but is generally made without smoke and can be eaten raw. I wanted to add the smoked salt that I made in the previous post, hoping that the smokiness from the salt would pass onto the pancetta.

To get the most flavour in your pancetta it’s important to start with a good base – the pork belly. When buying pork belly try to get free range, organic pork where possible. The free range pork has a lot more flavour than the commercial pork, which can be quite bland. I like to go to my local farmers’ market when I can. Talking directly to the farmers means I can talk to them about what I want and make sure I get the cut that will suit whatever I am doing at them time. If they don’t have a suitable piece with them at the time they are happy to take orders. The pork should have deep red flesh and pale pink skin. You should also try to get it as fresh as possible, so ask about butchering and delivery dates.

To make pancetta you need a whole, thick piece of pork belly, ideally around 1.5-2kgs, with the skin left on and not scored, and the bone taken out. Leaving the skin on provides a natural casing and prevents the meat from drying out too quickly – which also helps the flavours to better develop. I always ask for a fattier piece of pork belly as I find it also helps the drying process and flavour development.

Ingredients:

2kg pork belly (100%)
55g smoked course salt (2.75%)
35g brown sugar (1.75%)
10g chili flakes (0.5%)
44g Tasmanian pepper berries, coarsely ground (2.2%)
6g Tasmanian pepper leaves, crumpled (0.3%)
6g dried rosemary (0.3%)
12g juniper berries, crushed (0.6%)
4g nutmeg, freshly grated (0.2%)
4-5 cloves of garlic, crushed
2-3 tbsp. brandy or red wine

Note – If you don’t have smoked salt, you can substitute with regular salt, Tasmanian pepper berries, with black pepper and pepper berry leaves with bay leaves.

As with any charcuterie, as the products are uncooked, make sure you are working in a really clean area. There is not heat treatment to kill of any potential nasties. Crush the ingredients using a mortar and pestle, or grind them using a spice grinder with the exception of the nutmeg. Carefully grate the nutmeg on a microplane.

Set aside about 2-3 tsp of the cure mixture for later. Gently massage the remaining cure into both sides of the belly, making sure not to miss the crevices.

Place the belly inside a large ziplock bag, vacuum sealed bag or glass/ceramic (non-reactive) baking dish and into the fridge for 10-14 days depending on size and also thickness of the belly. Flip the belly every 2-3 days and re-distribute the cure mix every time. After the fridge time is up, gently wash away the cure under cold water without soaking the meat; its okay if some of the spice mix is still left on the belly. Pat dry with paper towels and leave on top of a wire rack on the kitchen bench for 2-3 hours at room temperature, until it is soft and malleable.

I like to rub brandy into all sides of the belly but you can also use red wine, it’s just a matter of preference. Apply the reserved cure mix to the meat side of the belly.


On a clean bench or chopping board, place the belly skin side down and roll up tightly. Try to get this part as tight as you can so there are no air pockets in the centre of the roll. This is a critical step as any air pockets can lead bacteria growth and rot, leading to spoilage of the belly. Secure the rolled belly with kitchen twine. If you find you don’t have enough hands, or are not very experienced (it can take a bit of practice) you might need to ask for a little bit of help trussing up the belly.


Once the belly is tied up, it is ready to hang. Weigh the belly and record the weight and date, this will help determine when the belly is ready. I like to wrap the belly in cheesecloth as an extra control measure, but it’s completely optional. Hang the belly in a well ventilated area, away from any direct sunlight as light can make the fat turn yellow and rancid. The hanging time varies depending on location, humidity, temperature and the fattiness of the belly; this one took 5-6 weeks.

When the pancetta has lost at least 20% of its pre-hanging weight it is ready. Slice it up and serve!

 

Ещё бы понимать чего они там пишуть,было бы вообще прекрасно.

 

Правильный браузер и все переводет.

 

Давал бы уж тогда ссылки, да и все. Мучился, копировал.

 

та переводит он у меня,но сцуко так,что сидишь и ржешь потом пол часа)))

Как только живот связан, он готов повеситься. Взвесьте живот и запишите вес и дату, это поможет определить, когда живот готов. Мне нравится оборачивать живот марлей в качестве дополнительной меры контроля, но это совершенно необязательно. Повесьте живот в хорошо проветриваемом месте, подальше от прямых солнечных лучей, так как свет может сделать жир желтоватым и прогорклым. Время зависания варьируется в зависимости от местоположения, влажности, температуры и жирности живота; этот занял 5-6 недель.
Когда панчетта потеряла как минимум 20% веса перед подвешиванием, она готова. Нарежь и подай!

Вот объясните мне,что такое: 55 г соли с копченым соусом (2,75%)?

 

Так это хорошо когда весело!
(2,75%) это столько процентов от веса мяса, а соль вот

 

Ну по процентовке я допетрил))),а вот такую соль первый раз вижу.Да и по идее в это блюдо нужна нитритная соль,а как её коптить плохо представляю