Tired of buying sausage. Especially after I've read what it is made of. The composition, to put it mildly, is not very good. We can say that most often there is no meat there. I, of course, do not argue that, perhaps, there is such a high-quality product, and manufacturers, which are smaller than the smallest, are responsible for making this delicacy. But, nevertheless, there is some doubt that something good will be slipped into you. Frankly, I went to this for a very long time. From time to time, of course, there is sausage on our table, but we give preference to delicacies prepared with our own hands.
Today I want to share with you an amazing recipe for cooking delicious jerky meat with garlic. Decent alternative to sausage! Try to do it and give up sausages forever! This Belarusian dish is called polandvitsa, and it will expel all dubious semi-finished products from your table, from starch and incomprehensible meat leftovers forever!
Garlic jerky recipe
You will need
- pork;
- garlic;
- salt;
- water;
- all kinds of spices to your taste.
Preparation
The most important thing in this dish is good meat and the sequence of cooking step by step. Before preparing food, read the recipe carefully so as not to make mistakes later. Well, anything can happen, some hostesses, just after reading the composition, immediately run to cook, and then in the process of cooking they encounter various nuances. This is how I made a chocolate cake, which I had to make without chocolate. And it wasn't cake at all, but cake. Well, okay, stepped back from the topic, let's cook!
You need good, fresh meat. Best of all, if it is a tenderloin or a neck with lard. I have a favorite place where I constantly buy pork. I am confident in these people, and the quality of the meat of these private traders is always on top! So, the meat has been chosen, now you need to prepare a pickle for it. You will need 0.5 kg of salt for three liters of water.
Pour water into a saucepan, put on fire. When the water boils, turn off the heat, add salt, and stir until it dissolves. The brine must be set aside to cool to room temperature. At this time, you can do meat. The piece needs to be washed, the veins removed, and everything that can be removed. Next, the meat is immersed in the brine.
Cover the pot with a lid and let the meat marinate in the kitchen, without the refrigerator. You need to wait exactly one day. After that, the salted meat must be removed from the brine and gently blotted with paper napkins.
Now it's the turn of the spices. Let the meat lie and give the excess liquid to the napkins, while you are busy with the seasonings. You can take in any proportions. I have garlic in the very first place, you can crush it, grate it or chop it finely. Any greens, for example, dill, as well as paprika, hot peppers and caraway, will also fit well. Mix everything. I take more, what remains can then be added somewhere else, so do not be greedy. So with the resulting mixture, you need to grate the meat, I even drive the spices right into the piece. After that, the meat should be put in a bowl and covered with gauze. Keep it in the refrigerator for another day!
The next day, the meat must be removed from the refrigerator, rewound it very tightly with a bandage, gauze or cotton cloth, and secure with a rope. If you dry meat in winter, then hang it near the battery. Be careful with pets here. Dogs and cats will have to somehow be isolated from the tidbit. If it's summer outside, then you can hang the meat right on the balcony. You need to hang a piece like this for another day.
In principle, that's all, but I recommend putting the delicacy in the refrigerator for another day! Then you will get just unreal yummy that will definitely allow you to get rid of sausages, sausages and other nonsense from the supermarket!
Enjoy your meal!
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The original article is posted here: https://kabluk.me/poleznoe/recept-polendvicy-syrovyalenogo-myasa-s-chesnochkom.html
