The best recipe polendina at home: wet and dry methods

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2018-04-03 02:00:14

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Polendina – a cured product of the meat cuts. This dish belongs to the Belarusian, Lithuanian and Polish cuisine. In these countries a recipe for polendina at home almost every family. We offer two different options for preparing this dish.

How to choose meat?

No matter How good a recipe polendina at home, delicious dish will turn out only in the case if you choose the right prefabricated. It is cooked fillet of beef or pork, at least - horse.

how to pickle polendina

Meat should always be fresh. There is a simple test. If you click on it, the surface needs to regain his form completely. Stale meat irregularities may remain. Of course, a good semi-finished product does not have bad smell.

A Fillet is recommended to take chilled, but not frozen. With meat, be sure to remove all film, veins, tendons and extra fat. The piece should be smooth and not thick.

Next, consider how to cook polendina. Usually this process is carried out in two stages.

Wet salting polendina. Drying and drying of the product

Take a pound sirloin steak. If he's fat, it is recommended to cut it lengthwise into two parts. This will speed up the process of proselki and drying meat.

First, consider how to pickle polendina. Make the brine. Boil a liter of water, add one hundred grams of salt and five of sugar. Definitely proverjaem brine for five minutes and cooled. Fill them with sliced fillet and leave it in the refrigerator for eight to ten days.

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Next, take out and put under load. Better to put a wooden circle and from above by something heavy. These actions will remove excess moisture and leave the surface flat and smooth. Only need four or five hours. The meat is carefully dry them and roll them with your favorite spices. The ideal option would be a combination of black and fragrant pepper, coriander, cumin, nutmeg in equal proportions. Add a little Bay leaf. The spices is recommended to grind in a mortar and carefully spread over the surface of the fillet. Spread a piece of cheesecloth, put the meat, roll up and tie it with twine. Each piece of filet in a separate material.

To make meat is ripe, you hang in a cool (5-8 degrees) place for at least two weeks. But it must be ventilated, otherwise the dish can go bad. For the next seven to ten days leave in a warm place. For example, you can hang on the gas. Dried polendina ready. It can be cut and served. A great addition to cooked this way the meat will be vegetables, herbs and sauce.

recipe polendina at home

Next, let's Consider how to pickle polendina to get more dense and dry product.

Dry method of salting the product. Drying and drying

Meat (approximately one kilogram) are advised to take with fatty streaks, it can be a little to tie. This recipe polendina at home is very similar to the previous one. The exception is that the process of pickling is a slightly different way.

First prepare the aromatic mixture. For this mix seventy grams of salt with chopped seasonings (five Bay leaves; equal proportions of black and fragrant pepper, cumin and coriander). Pour the mixture on the table and thoroughly coat meat in it.

how to cook polendina

Wrap the filet in cheesecloth very tightly in several layers and twists his thread. Then proceed to the next step.

Pieces of meat put in a container and leave for five days. It is recommended each day to turn them over. Then we hang for a week in a cool and ventilated place necessarily, and at the end - warm. You will need fourteen days to get a great dish. Now you can remove the sample.

dried polendina

For more dry jerky polendina it is recommended to leave meat in a warm place for a longer time.

How to determine the degree of readiness of dishes?

It can be Done in the following way. Hanging the product you want to compress by hand. If clearly defined outside of a dry, hard crust, and inside you can feel the pulp, the product is definitely ready.

How to store the finished dish?

There is a perception that to cook raw meat at home is not recommended because it can go bad. But this fact does not apply to the salt mix. So it's important to find the right proportions. In this case, salt the meat doesn't spoil.

Despite what the recipe polendina at home was used to store it in the refrigerator is recommended. If necessary, you can get it, cut into thin plates, and again to remove.

The Finished dish can be kept as long as necessary. But you need to keep in mind that it will be with every day it becomes harder and harder. Therefore, the best taste quality polendina keeps within sixty days from the date of full readiness.


Article in other languages:

BE: https://tostpost.com/be/ezha-napo/18090-lepshy-recept-palyandv-cy-hatn-h-umovah-mokry-suh-sposaby.html

DE: https://tostpost.com/de/essen-und-trinken/18100-das-beste-rezept-polendvicy-zu-hause-nass-und-trocken-m-glichkeiten.html

ES: https://tostpost.com/es/alimentos-y-bebidas/18112-la-mejor-receta-polendvicy-en-el-hogar-la-h-meda-y-la-seca-formas-de.html

KK: https://tostpost.com/kk/azy--t-l-k-zh-ne-susyndar/18088-zd-k-recept-polendvicy-y-zha-dayynda-suly-zh-ne-r-a-t-s-lder.html

PL: https://tostpost.com/pl/jedzenie-i-picie/18065-najlepszy-przepis-polendvicy-w-warunkach-domowych-mokry-i-suchy-sposob.html

PT: https://tostpost.com/pt/refei-es-e-bebidas/18059-a-melhor-receita-de-polendvicy-em-casa-molhado-e-seco-formas-de.html

TR: https://tostpost.com/tr/yiyecek-ve-i-ecek/18097-en-iyi-tarifi-polendvicy-evde-slak-ve-kuru-yollar.html

UK: https://tostpost.com/uk/zha-napo/18083-kraschiy-recept-polendvicy-v-domashn-h-umovah-mokriy-suhiy-sposobi.html






Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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