Dried undercap in an electric dryer

Category: Meat dishes
Dried undercap in an electric dryer

Ingredients

Pork - belly, belly, peritoneum
Salt 4 tbsp. l.
Sugar 1 tbsp. l.
Black pepper 1 tsp
Spices to taste
Garlic 4-5 teeth

Cooking method

  • Mix salt, sugar, pepper and other spices (whichever you prefer) in a bowl. For example, I took dry adjika, such a mixture is probably sold in your markets. You can also take a mixture of "nut" or "svanku". Ask in the market, there is one. Or collect the mixture yourself. Maybe someone likes rosemary and thyme (then it will no longer be sun-dried potbelly, but Pancetta). Chop the garlic in any way possible. Cut the puzaninka into strips 6-8 cm wide and dip into the mixture on each side. Let's just say, grate each barrel with the mixture. And rub with garlic. We put it all in a container. A plastic container, a saucepan, a bowl ... It is advisable to take a container with a lattice inside, but we can handle it without that. What is good about the grill? The fact that the meat will not lie in the resulting liquid. But if there is no grate, we simply drain this very liquid. You need to salt it for 6-7 days, of course in the cold.
  • After the salting time has elapsed, we take out our pieces of belly, clean off the salt remaining on them, sprinkle with more spices and send them to the electric dryer.
  • I dried at the maximum temperature for 5-6 hours.
  • Dried undercap in an electric dryer
  • Dried undercap in an electric dryer
  • Before that, I often cooked Pancetta puzzler without an electric dryer, it took from 7 to 15 days. With an electric dryer, everything is much faster and tastier.


Trishka
kubanochka, Helen, a huge human thank you!
I am the first to taste delicious.
kubanochka
Trishka, Ksyusha, then you have the most beautiful piece. They are all delicious, you are the most beautiful
notglass
Oh, Helen, I can even smell the scent! What a beauty and, I know for sure, delicious! I took it to the printout, I will definitely prepare it for Easter.
Tumanchik
Lenusya !!! head off !!!! such a slice with bread and sauerkraut and ice cold ... waaaauuuu !!! already tickled in the neck!
TatianaSa
choked with saliva
Trishka
!
lappl1
and I ... and I ... and I ... In general, mulberries.
Len, thank you for such beauty! This is how our dryers can still be used!

Flax, will the belly be soft?

kolobok123
In a deep, not passing swoon !!! Super idea !!!!
filirina
Quote: lappl1
Flax, will the belly be soft?
I’ll answer for Lena: Lyudochka, well, where have you seen soft jerky meat? Of course it will be slightly rubbery, but delicious ...
lappl1
Ira, thanks for your answer! Eh ... I love soft ... Although I imagined the taste of this meat from Lena so vividly, I wanted so much that I had to go to the refrigerator for what was left of pork there. I ate a bite and felt a little better.
kubanochka
Quote: lappl1
Flax, will the belly be soft?
Quote: filirina
I’ll answer for Lena: Lyudochka, well, where have you seen soft jerky meat? Of course it will be slightly rubbery, but delicious ...
I sat there thinking how to answer correctly ... Thank you, Irinka, I helped. But if you compare just a sun-dried belly (not from an electric dryer) and this one, then heaven and earth. It turns out softer in an electric dryer. Firstly, heat treatment, and secondly, it is not 7-15 days, but only 6 hours. But I cut off the skin, it is naturally tough.
To get a very soft belly, you can hold the belly for 30-40 minutes after salting, and then dry it. I usually smoke. But that's another story, this is another soft yummy.
Vinokurova
Quote: kubanochka
To get a very soft belly, you can hold the belly for 30-40 minutes after salting, and then dry it. I usually smoke. But that's another story, this is another soft yummy.
Helen, no one doubts !. I think I can even smell the scent through the monitor
maybe, if you do, put a recipe?
lappl1
Lenochka, thank you for the clarification! And for an explanation of how to get soft meat. This option is very suitable for us. We will definitely try to do it.
kubanochka
Now I took out three pieces from the steamer, sent them to the dryer overnight. In the morning we'll see what happens. I usually smoke after a double boiler.
lappl1
Quote: kubanochka
In the morning we'll see what happens.
Boom wait!
Elena Tim
Quote: lappl1
the taste of this meat from Lena
... at ... at ... kavooo. I'm not edible!

Lenus, teased, already reduces cheekbones! What a beauty! And I can imagine how delicious it is!
Bravo! Bravo! Bravo!!!
Loksa
What a delicious meat. Lenochka, very interesting, thanks! Did you dry these large pieces in a dryer? Steaming is a good idea!
Countryman
Lenahow much meat was there? Have you guessed to weigh?
Rada-dms
Impossible to watch! I would like to directly bite into the monitor !! To bookmarks!! Thank you!
Svettika
Lena, how lovely! Nice, appetizing, tasty !!! Thanks for the delicious pork! We are waiting for the next delicacies!
Vinokurova
Quote: kubanochka
... In the morning we'll see what happens. I usually smoke after a double boiler.
Lenochka, I also want to see what happened ... yummy, for sure ... I'm also looking forward to the pictures, if not even the recipe, then at least here ... and write about the smokehouse mode too, please!
N @ dezhd @
That's what, and I've never done meat in a dryer! And apparently in vain! We need to fix this quickly ... I will definitely go home through the meat market today. Lena, very tasty meat!
kubanochka
I had such unsightly pieces. Edges, corners from a whole piece of belly. So I sent them after salting to the pressure cooker for 15 minutes on the "Steam" program. Well, yesterday, at the request of viewers, I put it in an electric dryer for the night. I wish I had photographed the BEF. But here's what happened, so to speak AFTER.

Dried undercap in an electric dryer

Dried undercap in an electric dryer

Dried undercap in an electric dryer

Dried undercap in an electric dryer

Everything is so soft! But it's still warm, for good you need to cool, then cut. But this is also very tasty.
I want to note that these pieces are from the same piece as just jerky. That is, the skin is the same. But in the first version, I cut it off, because it is very hard, but here you can divide it with your fingers, so soft.
Vinokurova
LenaI'm drooling to the floor ...
I'll go to the refrigerator, see what is there to eat / eat ...
kirch
kubanochka, Lena, shot in the heart. Want Want.
kubanochka
This is another piece of belly dried in my fridge. Salted it too, but then just rubbed it with spices and wrapped it in gauze and put it in the refrigerator. Week later...

Dried undercap in an electric dryer

And here's another piece. This is two weeks old. Probably. I wanted to smoke it, but it did not fit in the smokehouse, I then smoked the sausage. So he remained forgotten in the refrigerator
Dried undercap in an electric dryer

In general, my verdict. Faster and tastier in the dryer.
Vinokurova
kubanochka, Lena, I didn't even have time to get to the refrigerator !!!. now I will not go ... I have a color printer .. I will print and frame ... I will look and lick my lips ... maybe even just lick !!!!!!!!!!!!!!!!
Thank you!
kubanochka
AlenKa, write about smoking? Or closer to lunchtime?
Vinokurova
Quote: kubanochka
AlenKa, write about smoking? Or closer to lunchtime?
write-write ... whetted my appetite ... come on, while I'm at work ... I'll print it and put it in a frame too ...
Florichka
I will definitely do it by Easter. And wither, and for a couple. We sell pieces of Puzaninka in the Mikoyanovka store. They cut from huge pieces, the price is good 267 rubles. And yet, are the spices in the recipe per kg?
Trishka
kubanochka, Flax, and if there is no pressure cooker, what is the best way to do it?
Schaub was softer, otherwise my nature will not stand "cut off the skins", I love them very much.
Maybe in MV for a couple, but not 15, but 20-30 minutes, and then into the dryer, eh?
Elena Kadiewa
Lenaaa. me there that piece of meat for my sleeping place in your basement!
Mikhaska
Eh, Lenochka! I don't have an electric dryer! So, I have 4 slices in the fridge, again, loin, not belly ... There was no sensible belly in the market today ... But, in the gauze already lies. Look! Today I wrapped it up.
I'll report back next Wednesday!
Vinokurova
Irinka, but my dryer stayed at the dacha .. I didn't know that you can dry meat in it ... live and learn ...
maybe without a dryer I'll try to put a grate in the oven and tie a piece of meat to it on a paper clip ... I sometimes make sausage at a low temperature ...
Mikhaska
Vinokurova, Alyonka! Well ... You are a HEAD-A-A-A-A !!! I would never even have thought of it! Today for the night I'll try to tie a couple of pieces and put them on convection at 60 degrees!
I can't put my thanks yet!
Vinokurova
Ir, like this, probably, if long pieces ...
Dried undercap in an electric dryer
well, only it is vertical on the tablet ... I don't know how to turn it over ... I often put / hang the meat at night ... it turns out juicier
Mikhaska
Alyoshkin! Aha! I understood everything. I have already hung my pieces. How long do you hang the sausage for? I'm interested.
kubanochka
Quote: Mikhaska
at night I will try to tie a couple of pieces and put them on convection at 60 degrees!
Just put it on the wire rack.
Mikhaska
Got it! She flew off, untied and put on the wire rack!
Allegra
kubanochka, Lena, tell me - is the maximum temperature in your dryer - is this a hop?
kubanochka
I have Ezidri dryers, High mode - 60 degrees. According to the instructions, and so I never measured.
Vinokurova
Irk-a-Irk, you are so cool on a broomstick .. tomorrow I will give a link where to swap .. laugh
Mikhaska
Quote: Vinokurova
tomorrow I'll give you a link where to swap .. laugh
Smari! Don't ommani! I'll wait!
Mikhaska
Lenochka! Well, here is the result of the night-type drying in the oven for 8 hours at a temperature of 60 degrees, on convection.

Dried undercap in an electric dryer

The result is a completely different thing, both in taste and in consistency, than when dried in the refrigerator. But, all of mine were satisfied, and this is the most important criterion for me!
And, also, completely unexpected for me, it turned out exactly the loin that we need for breakfast with fried eggs!
So thank you and Alyonka for the suggestion to experiment!
The experiment was a success!
Vinokurova
Irina, it's a matter of everyday life !.
Quote: Mikhaska
and this is the most important criterion for me!
I would say - priority !!!
Trishka
Quote: Trishka

kubanochka, Flax, and if there is no pressure cooker, what is the best way to do it?
Schaub was softer, otherwise my nature will not stand "cut off the skins", I love them very much.
Maybe in MV for a couple, but not 15, but 20-30 minutes, and then into the dryer, eh?
I repeat ...
kirch
It seems to me that Lena did not do it in a pressure cooker, but in a double boiler. I apologize. I looked - really in a pressure cooker, for a couple.
kubanochka
Quote: Trishka
I repeat ...
Trishka, Ksyunechka! I'm sorry, I'm sorry, I'm sorry ........ If there is no pressure cooker, then just in a double boiler, in a slow cooker for steam, in a saucepan on the stove, but also for a couple. You just need more than 30-40 minutes. And there yourself look at the condition of the product. Piggy skins are different initially, depending on many factors. How they fed, how they raised, how they beat them up, how they grinded them ... You can't look into a pressure cooker, but in a double boiler you can see how a belly or brisket feels.
kubanochka
Quote: Mikhaska
The result is a completely different thing, both in taste and in consistency, than when dried in the refrigerator. But, all of mine were satisfied, and this is the most important criterion for me!
And, also, completely unexpected for me, it turned out exactly the loin that we need for breakfast with fried eggs!
Mikhaska, Irishik, what a joy I am
Drying in the refrigerator and in the oven-dryer takes place. Everything is delicious! And after the double boiler, in general, the third option. Everything turns out differently and everything is very tasty.

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