Rulet iz indeyki i svinoy grudinki
Istochnik belka, zheleza i vitaminov gruppy B, s luchshey sytostyu i bolee myagkoy teksturoy za schet zhirnoy grudinki. Daet nasyshchennyy myasnoy vkus, sochnyy srez i khorosho podkhodit dlya kholodnoy narezki bez lishnikh uglevodov.
Narezhte indeyku (700 g) plastom ili raskroyte krupnoe file, a svinuyu grudinku (300 g) razdelite na dlinnye poloski. Natrite myaso nitritnoy solyu (10 g), povarennoy solyu (8 g) i smesyu spetsiy dlya myasa (3 g), zatem ostavte ego v kholodilnike na 24 chasa pri 2-4°C.
Razlozhite indeyku na plenke, raspredelite po poverkhnosti poloski grudinki i plotno svernite rulet. Zatyanite ego plenkoy ili setkoy i dayte oteplitsya 30-40 minut pered nagrevom, chtoby kholodnyy tsentr ne otstaval ot vneshnego sloya.
Dlya dukhovki snachala progreyte rulet pri 50°C okolo 40 minut, zatem podnimite temperaturu do 80°C i gotovte do 70-72°C vnutri. Dlya su-vida snachala progreyte rulet pri 50-55°C okolo 1 chasa, zatem derzhite pri 70°C do toy zhe vnutrenney temperatury. Posle gotovnosti bystro ostudite rulet i ostavte v kholodilnike na noch, chtoby zhir i soki stabilizirovalis po srezu.
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