Syrokopchenoe myaso
Istochnik belka, zheleza i vitaminov gruppy B, khorosho nasyshchaet i podkhodit dlya plotnoy myasnoy zakuski bez lishnikh uglevodov. Dolgoe vyalenie i myagkoe kopchenie dayut glubokiy myasnoy vkus, plotnuyu teksturu i vyrazhennyy aromat.
Natrite kusok svininy (1 kg) nitritnoy solyu (28 g) i smesyu spetsiy dlya syrokopchenoy kolbasy (3 g), zatem plotno zavernite myaso ili uberite ego v vakuum. Ostavte kusok na posole v kholodilnike pri 2-4°C na 10-14 sutok, ezhednevno perevorachivaya ego i slegka massiruya paket, chtoby rassol raspredelyalsya rovnee.
Posle posola dostante myaso, obsushite ego salfetkami i dayte poverkhnosti polnostyu podsokhnut. Dlya etogo udobno ostavit kusok na reshetke v kholodilnike 8-12 chasov ili progret ego v koptilne/dukhovke pri 40-45°C 1-2 chasa bez dyma. Tolko posle sukhoy poverkhnosti nachinayte myagkoe kopchenie, ne podnimaya temperaturu slishkom rezko, chtoby belok ne svernulsya grubo i myaso ne nachalo varitsya.
Posle kopcheniya podveste myaso v kholodilnike ili kamere dlya vyaleniya i dovedite ego do poteri primerno 30-35% vesa. V domashnem rezhime eto chasto zanimaet eshche 10-20 dney, v zavisimosti ot tolshchiny kuska i vlazhnosti. Gotovoe myaso dolzhno stat plotnym, aromatnym i zametno temnee na sreze, posle chego ego luchshe vyderzhat eshche 1-2 dnya v kholodilnike pered tonkoy narezkoy.
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