Boiled pork (Steba SV 2)

Boiled pork (Steba SV 2)

Category: Meat dishes

Ingredients
Pork neck	1.8 - 2 kg
Salting solution	proportionately

Cooking method

• Dear colleagues, classical sources tell us, in particular, that the correct boiled pork should be salted / marinated for at least 5 days. Without rejecting the authorities in any way, let's try to come up with something of our own, but quickly.
• Before the ambassador. In a piece of meat with a long sharp knife, I made a longitudinal puncture-cut and inserted a long thin carrot into the formed channel. Tied the meat with twine. Stuffed with 3 garlic cloves, cut into 4 pieces each. More in my opinion is not needed - sous vid will enhance the taste. Here, too, you can get creative and stuff the meat with your favorite ingredients. Meat is not superfluous and tender.
• Now we are preparing the curing solution.
• So, curing solution, 1 serving:
• Water 300 ml;
• Salt 50 gr.;
• Allspice 8 peas;
• Black pepper 8 peas;
• Bay leaf 2 pcs.;
• Ground coriander 1 tsp;
• Thyme 1 tsp;
• Marjoram 1 tsp;
• Sugar 0.5 tsp
• I think everyone can vary the pickle with their favorite spices.
• Pieces of meat of different shapes, salting containers are different, but we remember that the meat must be completely covered with a solution, therefore, we prepare several portions of the solution, with the following condition: for each subsequent portion, the amount of water, salt and sugar is preserved, but we reduce the amount of spices half of the previous serving with each new serving. For example, if we need 2 portions of the solution, then we need to take 600 (300x2) ml of water, 100 g of salt, 1 (0.5x2) tsp. sugar, but 12 (8 + 4) allspice peas, 12 black peppercorns, 3 bay leaves, 1.5 tsp. coriander, etc. For 3 servings of the solution, we need 900 ml of water, 150 g of salt, 1.5 tsp. sugar, 14 (8 + 4 + 2) black peppercorns, the same number of allspice peas, 3.5 bay leaves, 1.75 (= 1 ¾) tsp. coriander (of course, approximately), etc.
• Boil the brine for 5 minutes and cool. Fill in the meat.
• 2 portions of the solution were enough for me: I put the meat in a large zip-lock bag, squeezed out the excess air with my hands (did not evacuate it), closed the bag and wrapped the rest of the bag around. I put it in the refrigerator for 24 hours.
• A day later, he took out the meat from the bag, washed off the remnants of the brine (at the same time, if not washed off with a strong stream of water, the spices remain on the meat), dried it with disposable towels and rubbed it with mustard from all sides - by eye, but did not spare the mustard. Sprinkle the mixture over 5 peppers.
• 
• I put it in a large bag and evacuated it.
• 
• Warming. 2 hours at 40 degrees (I immediately pour warm water of about this temperature into the sous). Then we set 1 h 20 m and a temperature of 60 degrees (in 20 minutes the temperature is guaranteed to rise from 40 to 60 degrees and at 60 degrees the meat will lie just 1 hour).
• At the end of warming, boldly set the temperature to 66 degrees and the time to 12 hours, without any fuss.
• I quickly fried the finished meat in a large hot skillet in butter until a “blush” appeared.
• 
• Has cooled down. Chopped. It should be noted that the carrots, of course, boiled, but did not reach the consistency of mashed potatoes, but were quite firm. And the meat turned out to be very juicy and aromatic. Nice reddish-pink color throughout the entire thickness of the piece. I was present at the New Year's table and enjoyed great success. I had to stash a piece ... ..
• 
• P. S. By the way, the manufacturer writes to us in the instructions that “temperatures up to 65 degrees. They have a maximum deviation of + 1 degree. ", That is, the set 66 degrees were actually 67-68 degrees (this is, rather, a reference for those who use other models, we operate in our own coordinate system - 66, so 66 degrees and there is nothing to think).
• P. P. S.Everybody doesn’t get his hands on bringing a reference thermometer from work and calibrating the suvidnitsa in the form "setpoint according to the suvidnitsa thermostat - real temperature according to the reference thermometer." I'll do it somehow.

The dish is designed for

1.8-2 kg

Time for preparing:

24 hours + 15 hours

It turned out great, I will definitely try this scheme! Especially the color of the meat when finished made an impression!
Sometimes I add some white wine to the brine.
Happy New Year ! And thanks for the recipe !!!

Warming. 2 hours at 40 degrees (I immediately fill the sous with warm water of about this temperature)

What is this step for?
I think this is superfluous.
According to the Sous-Vide rule, you need to heat the water to the desired temperature, for example, 65 g, then put the product in a bag and cook.
And the meat will begin to gradually warm up to the required temperature, 65 g.

And now everyone has taken the fashion to do Warming. What for??

And the meat turned out good.
In general, it is better to set max 65g for pork.
Happy New Year

[Masinen]

Dear colleagues, thank you for your comments and congratulations. Happy New Year

And now everyone has taken the fashion to do Warming. What for??

Masinenof course there is truth in your words. Perhaps, the “tail” of warming extends from the classical technology of cooking large pieces of meat in industrial conditions and in everyday life. It might be worth giving up this stereotype. But in my opinion, when cooking large pieces of meat, even in sous vide, it makes sense to heat the meat: after all, in order to preserve the color and texture of the meat as much as possible, we need to raise the temperature throughout the entire thickness of the piece extremely smoothly, as linearly as possible, so to speak. Sudden changes in temperature will ruin the color. We never put a piece of meat straight from the fridge on the grill. So it is here. First, we will warm up a large piece from room temperature to 40 degrees, then gradually to 60, then we will smoothly enter the cooking mode. I repeat, perhaps I'm wrong. Moreover, the guru sous vida (the same Thomas Keller) really does not tell us anything about warming. I will have to try to cook a large piece without heating.

the heating is done so that the pink color does not change, but it is heated there to 85 g gradually afterwards ... and in sous form I also think that the heating is unnecessary ... and thanks for the recipe ..)))

Moreover, the guru sous vida (the same Thomas Keller) really does not tell us anything about warming.

Here, and I'm about the same)
Just at 40 degrees, you are allowing harmful bacteria to grow.
And this is not good.

And by the way, the meat warms up gradually and evenly, even if you immediately immerse it in water 65 grams.
Tk it does not have contact with water and the protein will not immediately curl on top, but will remain raw inside.
Immediately prepare according to a different principle)
I also cooked a pork neck for the table. Marinated for 48 hours in the refrigerator.
And then I immediately put it in a hot sous-look, I have an SV-1.
I put a photo of meat in the topic about suvidnitsa.
The only difference with your recipe was that I sprinkled the meat with brine and nitrite salt.

Well, by the way))
And so the main thing is that the guests were impressed by the meat, because you can't buy this in the store)))

Just at 40 degrees, you are allowing harmful bacteria to grow.

They will die over the next 12 hours at 66 degrees. Pasteurization time for a piece of meat 70 mm thick at 66 degrees is 3.5 hours.
But I am ready to agree with your arguments
Where did you get the nitrite salt? This is the well-known E250 - for maintaining color and against bacteria, isn't it?

Your dish delights me, very elegant! I collect such meat recipes!

[SD]

SD,

Where did you get the nitrite salt? This is the well-known E250 - for maintaining color and against bacteria, isn't it?

I bought it in the online store. Made in Germany.
300 rubles for 1 kg.
Yes, this is it Sodium nitrite.
Generally I bought it for ham, but I also tried it with meat. I was very pleased with the result.
And the color is pink))
This 1 kg will be enough for a long time, so I don’t make such delicacies every day, but usually on holidays))

And the color is pink))

Exactly what is needed. Thank you, you will need to join.

Thanks for the recipe. Made in the oven in the sleeve it turned out juicy and tasty. The guests liked it.

Ham. 1 kg. 60 degrees 15 hours.

[SD]

SD, and 15 hours. this is not much, I cooked a pork leg twice (1 kg.) at 65 gr.; once at 9 o'clock, and the second at 7 o'clock. with exposure 48 hours. in solinade with nitrite salt ... and both times the result was pleasing. And yet how much time is optimal and correct

and 15 hours. That's not a lot

As it turned out, it is quite normal for itself - after all, the temperature was not high, but here every degree is important, even half a degree

And yet how much time is optimal and correct

There are many recipes, but I think that there will be no harm in experiments either, especially since the technology is favorable to possible mistakes and does not allow completely ruining the product.

[GuGu]

GuGu, Natasha, everyone chooses the time for themselves. And the temperature too. Maybe someone like meat with blood, and someone well-fried.

Please tell me how the cooking time (under temperature) depends on the size of the piece of meat?
I have 900-1000gr - is it necessary to shorten the time, not to "re-cook" meat in 12 hours?
Thank you

[Coyote]

Coyote, the cooking time is calculated by the thickness of the meat.
Take a ruler and measure it.
Table here
This is the approximate time.


And go to this topic, read it, there is a lot of things you need to know before you cook Su-vid.
Cu View Steba SV1 / SV2 / SV200 PRO / SV 100PRO (SousVide - cooking in vacuum)

[Coyote]

Coyote, here it is important not only to ensure the required temperature inside (throughout the mass) of a piece of meat, but also to ensure its pasteurization, in many ways, the cooking time is associated precisely with pasteurization. Due to the rules of the forum, I cannot give a link to a very sensible table of thicknesses, temperatures and times of pasteurization, but no one canceled the drugs. You can go further, and already talk about individual parts of meat and poultry, types of steaks, etc. As practice shows, at least relatively large pieces of meat 1.8 - 2 kg, at the optimum temperature (from experience or a successful recipe), it is not at all critical to exceed the indicated cooking time. At the right temperature, the process seems to stabilize and no destructive changes in meat (deterioration of taste, significant weight loss, etc.) occur. I usually launch Sous-Vid, which is called "at night", and often simply wake up the time when the process needs to be stopped. It used to happen that the meat was cooked not for the envisioned 8 hours, but all 12, or even 14. And nothing, remains juicy and tasty, but, I repeat, if you do not "overdo it" with the temperature.

[Alexei]

Alexei, You haven't been there for a long time. Your recipes are in demand))

Or maybe here give a link to your table.

Hello, yes, a long time ago ... Where to give a link? Right here? I tried in the previous post - the forum said that links and advertising are not allowed for a beginner, I removed it, like Law Abiding Citizen Of course, I'm ready to share a link.

Ahh, yeah, you're still new.
Then throw it to me))