Sous-Vide Pressed Meat Galantine in Jelly
This galantine combines beef, pork, and turkey for dense protein and deep meat flavor. Gelatin binds the juices, while sous-vide keeps the texture even and juicy.
Cut turkey (400 g), beef (300 g), and pork (300 g) into about 3×2 cm strips. Mix with nitrite salt (18 g), pack without air, and cure for 1-2 days under vacuum at 2-4 °C.
After curing, add cold water (120 g), garlic (3 g), black pepper (3 g), erythritol (2 g), and chili (1 g). Mix until sticky: beef longer, pork about 10 minutes, turkey more gently so the pieces stay intact.
Layer the meat in a press mold, sprinkling each layer with gelatin (30 g) and compacting it. Warm for 2-5 hours.
Cook sous-vide at 65 °C for at least 5 hours for up to 1 kg. Cool at room temperature, then chill for 10-20 hours until the jelly sets firmly.
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