Roll "Book"

Roll "Book"
Category: Meat dishes
Ingredients
salted pork belly 2 kg
nitrite salt 30 gr
seasoning mixtures to taste
Cooking method

In terms of complexity, this roll can probably be attributed to kindergarten.
Everything is very simple. True;).
How it appeared - I made chicken rolls and turkey rolls for the video tutorial "ki", while working out several variants of seasoning mixtures so that they "looked" well and also in rolls of different meats from a flavor perspective. I was looking for the optimal combination of tastes and visual appeal.
Made planned from broiler chicken meat in several variations. Well, I still have a collagen film with a mesh. I fumbled on the balcony, found in the bag a nice salted pork brisket, boneless (important! Not the groin. In the groin, the fasciae between the muscles are thick, and then stretch when biting off, I don't like that). So, what I did with the brisket - I took a layer, cut it in half parallel to the table (!), But did not cut it completely, but left about 1.5 cm of the uncut edge of the brisket. Then I opened this layer like a book. A little later, we will edit the video and insert the link here - it will be clearer.
Further sleight of hand - we moisten the collagen film with water (! I usually moisten my palm and iron a piece of film prepared and spread on the table with my wet palm), sprinkle the spices or seasoning mixtures we like on the film. The spices will stick. We spread the layer-book of the brisket (hence the name of the roll), trying not to shift it along the film, so as not to smear the drawing of the spices that have already adhered. Gently twist the tube together with the film, starting from the edge. So I made the first option.
I made 2 versions of the roll.
First, I used a yellow turmeric décor on the inside - Golden Seasoning Mix, and on the outside, ground red Paprika. Seasonings were poured on the film and on the "open" layer of meat. The combination of different tastes inside and outside turned out to be unusual. Everyone liked it.
The second, on the outer layer (on the film), poured a mixture of Italian spices and did not cut it, just sprinkled it.
The result is a completely different cut and a completely different taste. Radically different mixtures of spices expressed in completely different ways a clear meaty flavor and a roll aroma, worthy in both cases.
Heat treatment:
Routine heat in an oven at 80 degrees Celsius until 70 degrees inside the rolls.
These "random" rolls were the fastest eaten of all the sausages, sausages and rolls I made that day.

The dish is designed for 4 kg
Cooking time: 4 hours

[Kolbasnik]

Kolbasnik, and after the rolls were rolled, how were they processed? In the oven?

Very beautiful and appetizing

Cooking - in the oven. Simply heating at 80 degrees in the chamber to 70 degrees inside the rolls. This is approximately 3.5 hours.

Cooking - in the oven. Simply heating at 80 degrees in the chamber to 70 degrees inside the rolls. This is approximately 3.5 hours.

Now everything is clear! thank you very much, very appetizing recipe!

I made an order for the shell and other needs and usefulness, I hope that thanks to your recipes, we will be able to achieve something similar.

Ahh ... what a shell? collagen film ... what's this? a sleeve for baking? I apologize for the stupidity ... We do not have a tape with that name ...

This is exactly the collagen film. It is edible, dissolves in jelly inside the product, and creates a crust on the outside and keeps the product juicy.

it’s a pity ... we don’t have one and this is the first time I hear about this .... Thank you very much for your answer ... I really want to make such a roll, well.I don’t like to replace turmeric with something (ingredients) ... but what to wrap ... the old way will have to be tied with thread and in foil, or a sleeve ...

And what can replace this collagen film?

There is nothing to replace completely. You can use food grade cellulose film or parchment, but without a collagen film you won't get a spiral pattern on the cut, you won't wrap the paper inside the roll.

What a beauty It's a pity there is no film to repeat ...

There is nothing to replace completely. You can use food grade cellulose film or parchment, but without a collagen film you won't get a spiral pattern on the cut, you won't wrap the paper inside the roll.

Pavel, you can probably pour spices on a layer of meat, roll it into a roll, secure it with a) toothpicks, b) twine, c) baking paper, etc. Further heat treatment. Then the spiral will turn out inside. Or am I wrong?

Yes, you can. but you can stuff it into the center of any other minced meat - for example, beef or liver. Then it will be a two-color roll. Or put any vegetables, mushrooms, dried fruits or nuts in the middle - there are a lot of fancy products. But the film fixes them the best :)

A whole work of art Can it work in the baking sleeve?

Good evening. And please tell me, you have it written "salted brisket". Did I understand correctly that you have already salted it with nitrite salt? And the grams of salt indicated in the recipe are those that were already in the meat in the package? Sorry for the stupid question, but this is my first time doing this.

Yes, that's right, the brisket was salted with nitrite. The figures are in terms of raw materials.

Thanks for the answer. And may I ask more? Salt the meat with nitrite and in a bag. Do we evacuate the package? Or just a package and that's it?

You don't need to vacuum it - it doesn't matter, the main thing is that it is hermetically sealed. Mono and without package, in a saucepan.

Thank you!

Please tell me, where do you buy nitrite salt? Is it really possible to buy it in Rostov or in the Rostov region? And the collagen film? And can rolls be made without nitrite salt? Thank you in advance.

in Rostov on Kommunistichesky prospect 32 (Western market) there is an offline ki store, where you can buy everything for homemade sausage.