Pork loin "Zastolnaya"

Category: Cold meals and snacks
Pork loin Table

Ingredients

Pork loin without skin and bone 1 kg
Salt (nitrite + table salt) 10 + 10 g (2% by weight)
Sugar 2 g
Water 100 ml (10% by weight of meat)
Garlic dry powder 1 tbsp. l.
Seasoning for marinating meat * 3 g
Coating:
Sweet paprika 1 tbsp. l.
Ground red pepper Pinch
Cognac 1 tbsp. l.

Cooking method

  • Pork loin Table
  • I washed the loin and dried it well.
  • The mixture of spices for marinating meat was mixed with dried garlic and thoroughly ground in a mortar.
  • I measured out the salt. I take 10 grams of nitrite salt per kg of meat (1% of the weight of meat), another 1% is ordinary table salt. Total salt 2% by weight of meat.
  • Sugar - 10% of the amount of salt.
  • Salt and sugar were dissolved in water (10% by weight of meat).
  • I also added chopped spices and garlic to the water and, using a special syringe, sprinkled the loin with marinade.
  • Then she put the meat in a bag with a zip lock, poured the leaked marinade into the bag, closed the lock, releasing the air as much as possible.
  • Marinated the loin in the refrigerator at + 4 ° C for 36 hours. Periodically turned the bag of meat over for more even penetration of the marinade into the meat fibers.
  • Pork loin Table
  • After 36 hours, she took the loin out of the refrigerator and left it on the table at room temperature for 3 hours.
  • The warmed meat was smeared on all sides with a mixture of paprika, hot red pepper and cognac.
  • I put it on the wire rack, stuck in the temperature probe and put it in the cold oven.
  • Pork loin Table
  • Heat treatment went like this:
  • I set the oven temperature to 50 ° С - 1.5 hours, increased the temperature to 60 ° С - 1 hour, increased it to 70 ° С - 30 minutes and increased to 80 ° С - until the temperature inside the piece reached 73 ° С.
  • The finished loin was cooled to room temperature, wrapped in parchment and sent to ripening in the refrigerator overnight.
  • Pork loin Table
  • In the morning, the loin was tested: it is cut perfectly, tasty, moderately spicy, with a sharp crust. An excellent appetizer for a festive table, or for every day.
  • Pork loin
  • Pork loin Table
  • Bon Appetit!

Note

* Seasoning composition: coriander, juniper fruits, black pepper, allspice, bay leaf.

The finished loin can be smoked.

Catwoman
Ksenia! I have a loin pickled in the refrigerator for 3 days! I'll do as you do.
Tanyulya
Xun, Otpad !!!! We must bribe the meat!
elvin
Oh, how delicious! ... In the photo, as if already smoked. As soon as a good piece of loin comes across, I will definitely cook it. Thanks for the recipe.
Rusalca
Ksenia, very appetizing root! I'll write it down!
Ksyushk @ -Plushk @
Lena, Tanya, Elvira, Anna, Thank you so much .
I was too lazy to smoke a loin, because it was already midnight. And in the morning and without smoking it is delicious.
vernisag
Class! Xun, wonderful meat! Photos are great!
Ksyushk @ -Plushk @
Irochka, Thank you so much . Great pictures too ... nowadays there is no possibility to take pictures at all. As she unfolded, she took a picture, and chopped off a piece for herself, swallowing on the go. Moreover, they strive to take away. I have such a small, interesting one, only for food, if she does not sleep, then in hysterics, and if she slept, she immediately wakes up. I eat on the sly, stealing Nightmare is shorter.
vernisag
Quote: Ksyushk @ -Plushk @
I have such a small, interesting one, only for food, if she does not sleep, then in hysterics, and if she slept, she immediately wakes up. I eat on the sly, stealthily
It is she who is watching your figure, she is worried to see strongly, very What a clever girl is growing, a beauty will have tea, all in her mother
And the pictures are really great, however, as always, you are also smart!
Melalenka
Ksenia, Thank you! An excellent recipe (especially since in Moscow time it is meat chichas (chessword) cheaper than 300 rubles per kg)).
Here are just about a special syringe can be more detailed ... Where is such a miracle? We also need
Admin

Ksyusha, looks nice meat, well cooked
Never baked meat in the oven for ages
Zhannptica
Ksenia, very appetizing, but on what sawdust do you smoke meat?
Ksyushk @ -Plushk @
Elena, Tatyana, Jeanne, Thank you so much .

Quote: Melalenka
about a special syringe can be more detailed ... Where is such a miracle?
Elena, this is a special syringe for stuffing meat. Comes in different sizes. All have one feature - holes in the needle from the sides, and not at the tip. Meat, especially in large pieces, is marinated many times faster after injections of marinades. Sold in many online stores on request: syringe for (salting) meat.

Quote: Admin
Never baked meat in the oven for ages
Tatyana, and I, on the contrary, everything is in the oven and in the oven. Then the idea arose to check the airfryer for the stability of low temperatures of 50–80 degrees.

Quote: Zhannptica

on what sawdust do you smoke meat?
Jeanne, on any loved ones. It's a matter of taste already.
ang-kay
Ksenia, credit!
Ksyushk @ -Plushk @
Angela, Thank you .
nila
Ksyusha, how it looks appetizing, I am sure that it is very tasty.
Just run for a loin. But I just cooked the loin on onion skins, 3 pieces in the freezer. Therefore, while the recipe is bookmarked, at least do not forget about it.
Zhannptica
Ksenia, the airfryer copes very well with low temperatures. I make sausage in it and then immediately smoke in it. It turns out awfully
Pork loin Table
This is how I close the sausage with gauze and chips on the upper grate. She herself lights up under the shadow. And immediately I slow down the pace. I start smoking when the internal rate reaches 65 degrees. And by 72um the sausage is already ready-made super smoked.

I have a recipe for sausage in an airfryer with pictures

MariV
Krasssotischscha!
Lanochka007
Ksyushk @ -Plushk @, Ksyusha, well, very appetizing meat. I took it to the bins, I will definitely try to cook it, thanks
Melalenka
Quote: Ksyushk @ -Plushk @
Sold in many online stores on request: a syringe for (salting) meat.
Thank you.
I went to look.
Valerka
To bookmarks!! To bookmarks!! definitely !! Thank you, Ksyusha. I looked at one sausage site for a similar recipe. They did it without a syringe and the loin was not evenly marinated. Some parts of the finished product were this greyish-greenish color. And then there was advised to use a syringe. We'll have to look. I saw it somewhere in our stores. And he came with a turkey marinade for Thanksgiving. Your loin is tasty even in the photo Class !!!
Ksyushk @ -Plushk @
Nelechka, Thank you so much . I am very glad to see you in my topic, we have not often seen each other recently.

Jeanne, looked at your recipe. Something that needs to be pondered. Maybe, and even for sure, I will come to you with questions.

Olga, Svetlana, Thank you so much . They embarrassed all of me.

Valerkayes, stuffing helps a lot in distributing the marinade into the meat. Much better, in my opinion, than without it.
galchonok
Ksyushawhat a delicious meat! I would have pulled a piece from the last photo! Thank you recipe bookmark!
Ksyushk @ -Plushk @
Check mark, Thank you! Help yourself, we are not greedy
Zhannptica
Ksenia, so I'm ready to help everyone 24/7 !!!!
And stirring up in the airfryer is my invention, of course, probably many people do it, but I developed a program for myself
And if you can - to me on you))))

I'm an adult, but not old at all

Ksyushk @ -Plushk @
Quote: Zhannptica
stirring up in the airfryer is my invention
With the arrival of heat in our region, I thought about it not like a child. Thanks for sharingandas the result

Quote: Zhannptica
- to me on you))))
Postorajus, you need to get used to.
Zhannptica
lu_estrada
Ksyushenka, the most wonderful loin, beautiful !!!!

But the airfryer is great, you need to try it, although I cook such a loin in a tabletop stove, and the airfryer can be put on the street and smoked ...
Share your impressions of the airfryer, Ksyushenka!
Ksyushk @ -Plushk @
Ludmila, Thank you .
I think I will experiment with the airfryer after the vacation. Although who knows, maybe I'll take a chance next week.
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Song
Ksyusha, and I congratulate you on your well-deserved victory! The recipe is great. The meat is just gorgeous!
MariV
Ksyushk @ -Plushk @, Ksyusha, Hurrah!
V-tina
Ksyushk @ -Plushk @, Ksenia, with a victory and a medal
Shyrshunchik
Ksyushk @ -Plushk @, congratulations on the medal !!!


gala10
Ksyusha, congratulations! Great recipe!
Trishka
Ksyushk @ -Plushk @, Ksyushechka with Victory and Myadalka !!!
Uryayayayaya!
elvin
Ksyusha, congratulations !!!! Deserved victory !!!!
lettohka ttt
Ksyusha myasko is superb !!!! Congratulations on. victory !!!
Ksyushk @ -Plushk @
Chef, Anya, Olga, Tina, Tatyana, Galina, Ksyusha, Elvira, NataliaThank you very much for your congratulations! A very unexpected victory, which makes it doubly pleasant. The recipe is essentially simple, so I didn't even think that it could be awarded such a high title as "The best recipe of the week". Many thanks again to you all for your congratulations, praise, and just for stopping by.
Tanyush @ ka
Ksyushk @ -Plushk @, Ksyusha the recipe is excellent, I have already bought meat, I will try, thanks for the recipe, everything is clear and intelligible
Ksyushk @ -Plushk @
Tatyana, you are welcome. I hope you enjoy it.
Tanyush @ ka
Ksyushk @ -Plushk @, I will definitely unsubscribe about the result
Ksyushk @ -Plushk @
Yes, yes please
Tanyush @ ka
Ksyushk @ -Plushk @, Ksyusha, do you think Teskom's ham thermometer will do, can you use it?
Ksyushk @ -Plushk @
Can .
Zhannptica
Hurrah!!! With a medal !!!
Albina
Ksenia, 🔗
Congratulations on the Medal 🔗
the same
The husband said that it turned out like a store. This is the highest praise from his lips. Thank you HUGE for the recipe! I will certainly do more
Ksyushk @ -Plushk @
the same, Hurrah . Such words of loved ones are very inspiring, right ?! Thank you for your trust and cook for the joy of your husband. And myself, of course
Valerka
I will not put photos, because you can not teach food not into a horse, I cannot, in short. We swam, we know. And do not persuade!
So that's it. I have spices, I have a syringe, and I bought beautiful pork. I came home, opened it, and it fell apart into two pieces along the length. Well, that didn't stop me. I drank it, left it. I prepared it. In short, at first, when I tried it, it seemed that there was a lot of salt. BUT! the fact is that nitrite salt is different everywhere, I used "Prague Powder". I know that last time I didn't add salt, but there is a completely different, but gorgeous recipe, here I have not seen anything like this. In short, on the second day the salt turned out to be normal, the taste was just right. The only thing, for my taste, I would add more spices, garlic salt. But as a basic pork recipe for breakfast sandwiches - that's it! : friends: So Ksenka-Cookie, you honestly earned my gratitude!

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