This is a recipe for the production of the Maturing Pork Loin so-called "Elena Fillet" (maturing, raw, pork loin in spices). The difference with this recipe is the lack of nitrite salt and the controlled salting of the meat for several days. This makes the final product delicately salty, tender and delicious. try to do it yourself. There is nothing complicated or difficult .... success!
Necessary products:
1 kg pork loin (cleaned of veins, zippers and fat)
2 tbsp savory
2 tbsp chopped cymen (fenugreek seegs=
2 tbsp garlic granules
2 tbsp red pepper
2 tablespoons ground black pepper
35 g cooking salt
15 g sugar
1 pc envelope with zipper
Three important explanations part of the recipe:
1.) Divide the spices into two equal parts (excluding red pepper). Use one part of the spices together with all the salt and all the sugar for the initial coating, salting.
2.) Add the red pepper to the second half of the spices, when the time comes sprinkle and rub as shown in the film and put the fillet to dry. The second time without sugar and without salt !!!!
3.) During the warm months of the year, the fillet from this recipe can be dried in the refrigerator or in cool rooms where there is air circulation. Otherwise it is almost impossible outside. There are flies and the weather is warm!
Thank you for your attention!
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Негізгі бет Maturing Loin - homemade pastrami, simple, easy and fast (Elena fillet) - Yami Yami
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