Delikatesnaya baranya noga
Istochnik belka, zheleza, tsinka i vitaminov gruppy B, khorosho nasyshchaet i podkhodit dlya plotnoy myasnoy podachi bez lishnikh uglevodov. Sokhranyaet kharakternyy vkus baraniny, a zira i perets delayut aromat glubzhe i teplee.
Prigotovte rassol iz vody (100 g), nitritnoy soli (12 g) i povarennoy soli (7 g), zatem ravnomerno vvedite ego shpritsom v baranyu nogu (1 kg). Snaruzhi natrite myaso chernym pertsem (2 g) i ziroy (2 g), plotno zavernite ego i uberite v kholodilnik na 3-4 sutok pri 2-4°C.
Vo vremya posola 2-3 raza v den perevorachivayte nogu i intensivno massiruyte ee cherez plenku, chtoby sol i vlaga raspredelyalis ravnomernee. Pered nagrevom obyazatelno oteplite myaso 5-8 chasov pri 15-20°C, poka vnutri kuska ne budet primerno 14-16°C, i obsushite poverkhnost.
Snachala podsushite nogu pri 60°C do 42-45°C vnutri, zatem obzharte ili myagko prokoptite ee pri 85°C do 55-60°C vnutri. Posle etogo dovedite myaso s parom pri 80°C do 69-71°C v tsentre. Gotovuyu nogu ostudite do teplogo sostoyaniya i uberite v kholodilnik. Posle nochnoy stabilizatsii myaso luchshe rezhetsya i vkus stanovitsya rovnee.
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