The best recipe for a polandvice at home: wet and dry methods

Polendvitsa - a raw product of meat tenderloin. This dish belongs to Belarusian, Lithuanian and Polish cuisine. In these countries, almost every family has its own home-made recipes. We offer two excellent options for preparing this dish.

How to choose meat?

No matter how good a recipe for a polandvice in the home, a delicious dish will only come out if you choose the right semi-finished product. It is prepared from fillet of beef or pork, less often - of horse meat.

Meat must be necessarily fresh. Check it out very simply. If you click on it, the surface must return its shape completely. In stale meat, irregularities can remain. Naturally, a good semi-finished product does not have a bad smell.

It is recommended to take the fillet chilled, but not frozen. With meat, be sure to remove all the films, veins, tendons and excess fat. The piece must be smooth, smooth and not thick.

Next, we'll look at how to prepare a polandwicza. Usually this process is carried out in two stages.

A wet way of pickling a pandora. Drying and drying of the product

Take a kilogram piece of fillet. If it is thick, then it is recommended to cut it along into two parts. This will speed up the process of drying and drying meat.

First, let's look at how to pickle the pandilium. We make brine. Bring to a boil a liter of water, add one hundred grams of salt and five - sugar. Be sure to boil the brine for five minutes and cool. Fill them with sliced fillets and forget about it in the refrigerator for eight to ten days.

Then we pull it out and put it under the load. It is better to first put a wooden circle, and on top - something heavy. These actions will remove excess moisture and leave the surface smooth and smooth. It will take four to five hours. Meat thoroughly dry and roll with your favorite spices. The ideal option will be a combination of black and sweet pepper, coriander, cumin, and nutmeg in equal proportions. Add a little bay leaf. Spices are recommended to grind in a mortar and carefully distribute the fillets over the surface. Spread a piece of gauze, put the meat, roll it and tie it with string. Each piece of fillet is a separate material.

In order for the meat to mature, it should be hung in a cool (5-8 degrees) place for at least two weeks. But it must be necessarily ventilated, otherwise the dish may deteriorate. Then we leave it in a warm place for seven or ten days. For example, you can hang it over the gas. The dried herb is ready. You can cut it and serve it on the table. An excellent addition to the cooked in this way will be vegetables, greens and sauce.

Let's consider further how to pickle the pendente to get a more dense and dry product.

Dry way of pickling the product. Drying and drying

Meat (approximately one kilogram) is recommended to take with fatty veins, you can slightly bandage it. This recipe for a polandwicia at home is very similar to the previous one. The exception is that the pickling process is carried out in a slightly different way.

First we prepare a fragrant mixture. To do this, mix seventy grams of salt with finely ground seasonings (five bay leaves, in equal proportions - black and sweet pepper, cumin and coriander). Pour the mixture on the table and carefully roll the meat in it.

We wrap the fillet in gauze very tightly, in several layers, and twist it with threads. Then proceed to the next stage.

We put the pieces of meat into a container and leave them for five days. It is recommended to turn them over every day. Then we hung for a week in a cool and necessarily ventilated place, and in the end - in a warm place. It takes fourteen days to make a great dish. Now you can take a sample.

To obtain a more dry dried sun-dried logs, it is recommended to leave the meat in a warm place for a longer time.

How to determine the degree of preparedness of a dish?

You can do this as follows. The suspended product must be squeezed. If it is clearly determined that the outside is dry hard crust, and inside you can feel the flesh, then the product is definitely ready.

How to store the prepared dish?

There is an opinion that it is not recommended to cook raw meat at home, because it can deteriorate. But this fact does not apply to salty semi-finished products. Therefore, the main thing is to choose the right proportions. In this case, the salted meat will not spoil.

In spite of what kind of recipe for polentvics was used at home, it is recommended to store it in the refrigerator. If necessary, you can get it, cut it into thin plates and clean it up again.

A ready-made dish can be stored as long as needed. But it must be borne in mind that it will become harder and harder every day. Therefore, the optimal flavoring qualities of the polandwicz preserve within sixty days from the moment of complete readiness.