Dried noodle at home, or sausage fillet from the femur of pork carcass - a traditional dish of Belarusian cuisine, which is very easy to cook at home. All that is needed for cooking is pork tenderloin, table salt, sugar and some spices, and, of course, patience. After all, the preparation itself takes only 10-15 minutes, and then it is necessary to wait patiently until the myasko podvyalitsya in natural conditions.
So, we are going to the market and choose a small piece of tenderloin from a friend of the butcher, in the markets of Belarus this part of the pork is called “polandwich”. The sirloin is separated from the femur in advance so as not to damage the muscles of the tavern, a long and narrow sausage is obtained without fatty layers, connective tissues and films inside.
Then we choose a well-ventilated place in the kitchen or on the closed balcony, where the meat will be dried. This place must be protected from direct sun and insects - mosquito nets on the windows - a prerequisite.
- Cooking time: 2 weeks
- Servings: 10
Ingredients for dried homemade dandruff
- 600 g pork tenderloin;
- 6 tsp. large table salt;
- 5 tsp. sugar sand;
- 2 tsp. red sweet pepper;
- 2 tsp. ground spices (cumin, bay leaf, dried celery, pepper);
- gauze fabric;
- culinary splits;
- hooks for hanging.
Method of cooking dried half-witches at home
We rinse the sirloin under the tap with cold water, dry it, weigh it. For this piece of meat, I specify the rate of salt to your liking; I do not advise you to reduce the amount of salt, you can increase it a little.
Cut off the film from the outside of the sirloin. This process is simple, the film needs to be slightly cut with a sharply sharpened knife and “pulled off” from a piece of meat.
Put the sirloin in a glass bowl, sprinkle with large table salt. Teaspoons of salt are taken without a slide.
In addition to salt when salting meat and fish, sugar is always added. The sweetness of sugar is not felt at all, it softens the sharp salty taste and softens meat fibers.
Next, the meat should be well pressed down. Cover the filet with a plate, put a dash or a jar of cold water on the plate. We remove the bowl in the refrigerator, after a few hours the juice will stand out and the process of pickling will begin.
Keep fillets in the refrigerator for three days. Meat do not need to bother, the process can occur without your participation. To worry that the meat is not fully immersed in the brine is not worth it, salt in any case penetrates everywhere.
We lay the sirloin on the board and dry it again with a towel or napkins.
Prepare a dry spice mix. In the coffee grinder, we grind the bread with dried celery, cumin and black peppercorns.
Rub meat with red pepper and a mixture of spices.
Wrap the poland in several layers of gauze. Tightly lace up the culinary twine, so that the gauze is well fitted to the meat.
We cling on a stainless steel hook on a hook and hang it for 10 days in a well-ventilated place, for example, near an open window in the kitchen.
After 10 days, you can cut the dried half pastry, cooked at home, into thin slices and serve.
Bon appetit!
