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Smoked neck (homemade)

Smoked neck (homemade)


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I noticed that at the meetings in the garden and at home, the aperitifs and the products "own production" are much more appreciated [I try to "avoid" as much as possible, the preservatives, the E's and other unnamed and unknown bidiganii from the prepared sausages. on an industrial scale.


Wild boar neck & # 8211 stain, oven, grill

The most popular blog post, which has attracted some 300,000 curious people since its publication, seeks to answer the question. "How do we marinate wild boar meat?".

I had tried a marinade recipe from Colea Olexiuc, Păstorel's favorite chef, retold by Costăchel, a recipe that I adjusted according to my quantities and tastes. I did the test on a piece of wild boar pulp, from which a steak came out in the oven, the remains of which I used as a sandwich with wild boar fringes (on the idea that if at pulled pork We call it "pork fringe", we can use it pulled boar as “wild boar fringes”).

In the summer, I tested hot marinade his Radu Anton Roman on the nape of the neck, thigh and back (obviously also wild boar). Details can be found here. As I did not leave Szeklerland empty-handed, on my return I stuffed the refrigerator bag with small game, boneless lamb's back, boneless boar's neck (so far I have kept the names of the producer and seller), deer sausages, wild boar, chard (with each animal in its sausage), venison and wild boar pastrami, chard ham.

In addition to all this, I also collected some homemade cheese from the area (plain, with leurdă, with hot peppers), some bacon boiled with garlic and paprika and, of course, plum brandy. I took the refined one to the carrier.

Now, in the fall, I decided to see how it goes wild boar neck held in cold marinade. All of the Radu Anton Roman cetire (with the necessary quotation marks), also slightly modified by the undersigned. Here is the original:

Stain (cold): 1 liter of wine, 1 glass of vinegar, 1 glass of oil, 1 grated onion, 1 grated celery, pepper, thyme, thyme, 2 heads of chopped garlic.

Stir and pour directly over the game meat. Traditionally, marinating meat lasts 1-2 days. If it's cold, even more so. If the animal is young, there is no need for marinating. " [source]

And below the ingredients from their own version.

What do you need for the marinade?

  • 2 heads of garlic, cleaned and crushed in the press
  • 1 suitable red onion, cleaned and given through the grater with small mesh
  • 1 carrot (80 - 100 g), cleaned and also passed through the small meshes of the grater
  • 1 celery root, or only half if it is large (still about 150-200 g of celery), finely cleaned and grated
  • 4 - 5 thyme threads, neither too green nor too dry
  • 2 tablespoons black peppercorns
  • 10 - 12 juniper berries
  • 200 mL of wine vinegar
  • 200 mL of sunflower oil
  • 1-2 tablespoons of balsamic vinegar
  • 1-2 tablespoons of olive oil
  • White, dry or semi-dry wine, enough to cover the piece of meat, after you have added all the other ingredients of the marinade. Don't skimp on the quality of the wine. Put some wine that can really be drunk, avoiding "natural", "country" wine, which is either too sour, too sweet, or "wine II" (or maybe even III), or with too much yeast (uncleaned) .

How do you marinate meat?

If you have the meat ready frozen, let it thaw slowly, in the refrigerator (2 - 3 ˚C), in the original packaging. After thawing, remove it from the package, wash it well with cold water, drain it and then place it in a container with the possibility of sealing in which it can be completely covered by liquid.

Add the garlic, onion, carrot, celery, thyme, pepper, allspice, vinegar, balsamic vinegar and the two types of oil over the meat.

Grease the meat well on all sides, fill with wine, cover the bowl and let it cool for 2 - 4 days. Turn the meat from side to side daily.

How do you cook marinated meat?

After you get bored of marinating the meat, choose a beautiful day, in which you can heat an outdoor grill. But do not rush to throw the piece of meat directly on the grill, because you may have surprises.

The marinade tenderized the meat, but not enough to get a tender and juicy steak by browning it only on the grill. That the wild boar he comes from was not very sedentary and has well-worked muscles, even if he did not step on his life in the gym.

Preheat the oven to 180 - 190 ˚C, remove the neck piece from the marinade, drain it, clean the roots as well as you can (don't worry if there are a few carrot or celery strands left, everything is not too many).

Put the meat in the pan, pour over and over it some wine, not much - about 150 - 200 mL. It would be better to use the same assortment of wine that you used for marinating. Cover the tray with aluminum foil and put it in the oven for 2 ½ - 3 hours. About every 45 to 60 minutes, check it (pushing it with a fork) and turn it on the opposite side. When you think it is sufficiently penetrated, take it out of the oven and place it on top of the hot embers on the grill.

It doesn't have to stay here too long, just enough to brown on all sides (so it still needs to be turned). About 3-4 minutes on each side are enough.

And if you still turn on the grill, it's a shame not to use it to its full capacity & # 8230

Even if it burns superficially, the interior is so fragile that it can be fringed directly with a fork, without the need for a knife. But you can also slice it.


If you like it, share it with your friends!



Ingredient:
1 kg of cabbage
400 g smoked neck
6 smoked cabana sausages
2 large onions
1 large tomato
1 can of tomatoes in a broth
1 teaspoon paprika
Salt, pepper, vegeta to taste
Half a teaspoon of lemon salt
Oil

Method of preparation:
Fill a pot with 2 liters of water and boil the neck for 1 hour, adding vegetables and salt to taste. After boiling, cut the neck into slices.
We cut the sausages in half and fry them in a pan with hot oil.

We cut the cabbage, the fidelita and we cut the tomatoes and onions into cubes.

Put the onion to harden in a pan with hot oil, when it becomes glassy, ​​add a teaspoon of paprika and leave it to harden for another minute.

In a bowl, put water and add half a teaspoon of lemon salt.
In a saucepan put 100 ml of oil, add cabbage, diced tomatoes, canned tomatoes in broth, water with lemon salt, add hardened onions and season with vegeta, salt and pepper to taste. Mix everything and boil this composition on the stove. Leave the cabbage on the fire until it boils for about 40 minutes. During boiling, if necessary, add the evaporated boiling water.

Towards the end we add in the cabbage, the fried sausages and the boiled and sliced ​​neck.

When the cabbage has dropped enough, put it in a heat-resistant dish and put it in the oven for another 10 minutes on high heat. Attention, it must be supervised in order not to burn.


The complete recipe, in pictures, can be downloaded here: Cabbage with sausages and smoked neck (PDF format)


Raw-dried pork neck!

You can prepare "panada" with your favorite spices.

METHOD OF PREPARATION:

1.Wash the neck of the pig under a stream of cold water, then dry it very well with paper towels.

2. Take a dish the right size (preferably enameled) to fit the meat, without leaving much free space around it. Spread a generous layer of salt on its bottom.

3.Then put the meat in the prepared dish and sprinkle with salt so that it covers it completely. Cover with a lid or cling film and refrigerate for 72 hours.

4. Remove the meat from the salt and wash it well under a stream of cold water.

5.Prepare the marinade: pour the vinegar into a large saucepan. Add salt, paprika, ground black pepper, dried rosemary and garlic passed through the garlic press. Stir.

6. Wash the meat well in the marinade obtained, then let it marinate for 5-10 minutes.

7. In the meantime prepare the "panada": put the ground black pepper, paprika, paprika and salt in a deep pan (preferably oval). Mix very well.

8. Remove the meat from the marinade and, without drying its surface, place it on a mincer. Pressing it with your hands, give it the shape of a stick.

9. Then roll it in a "panada" so that it completely covers its surface with spices.

10. Wrap the seasoned meat with baking paper, then fix it with food twine (during drying the meat reduces its volume - therefore, it would be good to tie the string very well on paper).

11.After binding, wrap the meat in another piece of baking paper (without binding) and refrigerate for 30 days.

12. In 30 days the raw-dried meat will be ready for consumption: as an appetizer or as a snack for beer, wine, etc.


Method of preparation

20 minutes on low heat, to thicken the sauce and brown the peppers nicely.
Serve warm with sour cream and chopped greens. Good appetite.

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


Smoked pork neck * Price / 500g * Artisan Gourmet * 100% Natural

100% natural product, prepared in Artisan Gourmet butchery, preserved only with salt, natural spices and beech wood smoke.

  • 100% natural
  • Traditional & Handcrafted
  • Zero nitrites & phosphates
  • Zero synthetic additives
  • Zero hormones
  • Respect for the customer and for the food
  • Premium Products & Services

In our butcher's, meat products are prepared according to authentic recipes, using only 100% natural ingredients.

Inspired by traditional recipes and methods of meat preparation, we use exclusively meat of the highest quality and natural ingredients, for the preparation and preservation of our own products, without incorporating other non-specific additives (starches, proteins, fibers, flavors, etc.).

We match the taste of the meat with natural salt, never, and we ennoble it with marinades and sauces from spices, herbs and vegetables.

Pork and beef are presented as whole muscles or as sausages, for which we use only natural membranes.

For the preparation of smoked specialties, the meats are first seasoned with salt and specific spices, then smoked with dense smoke, made of beech wood, boiled or baked, sometimes dried. When producing smoke, we use only large pieces of beech wood, which give the meat an intense color and a specific taste.


Today's recipe is a very simple one, with very few ingredients and fast enough for a baked pork steak. The way it is prepared in the oven gives you the guarantee from the start that you will get the tenderest pork neck in the oven from what you ate. Garlic flavored butter coats the pork neck giving it a special taste. So good that you will use it in other recipes for roasted, stewed meat, grilled or baked.

I didn't use a lot of pork neck spices other than the basic ones, salt and pepper. But you can use your favorite spices or spice mixes. I flavored the butter with paprika, garlic and parsley. You can also customize the flavored butter according to your preferences.

You can, for example, replace sweet paprika with spicy paprika or smoked paprika and parsley can be replaced with any greenery of your choice or with a mixture of greens.

How many calories does a pork neck have?

In this recipe, calories are calculated from each slice of pork neck seasoned and wrapped in flavored butter. Each slice of nape weighs 250 grams and has 369 calories.


How do we prepare pork neck in 10 minutes?

I used to say on other occasions that we, Romanians, are valiant devourers of “crap” (read “pork products”), and the pork neck, especially the grilled one, is located somewhere on the first places in the top.

First get yourself a few slices of pig neck, not too thin, but not too thick, somewhere at 12-14 mm thick. Wipe the pieces of meat well with absorbent napkins (you don't have to wash them unless you have possibly dropped them on the dust) and season them with a little freshly crushed green pepper and some smoked salt.

Grease the grill pan with very little oil (preferably a high-smoke oil, such as grape seed oil) and heat it on the eye of the open stove to the maximum.

While the grill pan is heating well, sprinkle some “herbs” a l’italienne (dry mixture of hot peppers, garlic, basil), sage leaves and a sprig of fresh rosemary on the back of the neck.

Place the neck pieces on the hot grill and let them sizzle for about 4 minutes. Then turn them with tongs and put a piece of butter and a sage leaf on top. Leave them on this side for another 3 minutes, so that they have time to melt the butter.

Turn them over again, take the grill pan off the heat, remove the rosemary sprigs that have done their job in the meantime and let the meat rest for another 3 minutes (preferably with the pan covered).

That's about all the technology. In addition to pork neck cooked in this way, you can try something other than the eternal straw potatoes: a soté de champignon with leurd, some pan-fried mushrooms with green onions and garlic, or even some steamed and improved broccoli with a yogurt sauce with garlic.

I tried to see if you could give up the classic red wine, which I replaced with a rosé, also dry, well cooled. The combination went great.

Have fun and see you healthy again!


This bacon tastes like smoked, but I didn't smoke it! I didn't even use a meat smoker!

Bacon is a delicious appetizer with a very rich history. Over the centuries it has been prepared by housewives in domestic conditions. We urge you to give up commercially smoked bacon in favor of a natural homemade delicacy. You won't even need a meat grinder. From the simplest and most accessible ingredients you will get the most rosy, fragrant and delicious bacon.

INGREDIENTS

-1 kg of bacon with layers of meat

-3 tablespoons ground black pepper

INGREDIENTS FOR BRINE

METHOD OF PREPARATION

1. In a saucepan, mix all the brine ingredients. Put the pan on the fire and bring the brine to a boil.

2. Wash the bacon well. Dry it on a paper towel. Cut it into 2 smaller pieces.

3. Place the bacon in the brine pan. Boil over medium heat for 25 minutes.

4. Remove the pan from the heat and let the bacon cool overnight. Do not remove it from the brine.

5. Peel the garlic. Grind it together with the ground black pepper.

6. Remove the bacon from the pan and dry it on a paper towel. Rub it with garlic.

7. Wrap the bacon in cling film and refrigerate. Store the bacon in the refrigerator for up to 7 days. If you want to keep it for a longer time, put it in the freezer.


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