Pollendvitsa from beef at home. The best homemade polendvitsa recipe. Wet way of salting pollendvitsa. Dried and dried product

When buying various smoked and dried goodies in the meat department of the store, I try not to think about chemical additives, flavor enhancers and other “inevitability”, without which not a single ready-made delicacy can do - as an “additional price” for taste, as payment for pleasure. Nevertheless, sometimes I allow myself these joys, but I don’t risk giving such products to my child.

About homemade polendvitsa recipe

I must admit that this is not forgivable to me, because my family knows a luxurious recipe for making dried meat - polendvitsa, or pork balyk, or Belarusian basturma. I ate homemade polendvitsa as a child, with my grandmother, and I remember well how my grandmother “buried” a whole pork ham in salt, and in the kitchen in front of the stove they hung bundles of polendvitsa and waited in the wings. And the smell was such that it made my head spin.

From the editor. Polendvitsa - dry-cured pork, a dish of Belarusian and Polish "peasant" cuisine. Preparing for the Catholic Christmas, part of it is saved and laid out on the Easter table.

Polendvitsa was prepared from the most delicious part - pork tenderloin, the most tender pork fillet. In the polendvitsa recipe, in addition to a piece of meat, nothing was used except salt and spices, so there was no need to talk about dubious quality. Cooking was a rather elementary process: the meat was salted in a fragrant mixture of salt and spices and hung to dry. A minimum of hassle, everything happens as if by itself, it just takes time.

In general, I finally got together and cooked. The result stunned even me, a skeptic). I am very pleased - the polendvitsa at home turned out to be soft, fragrant, moderately salty. Like when I was a kid with my grandma. And my daughter said that next time I took a piece of pork three times longer. =)

On a note:

• the set of spices can be anything, the main thing is to observe the proportions of salt and sugar;
• it is very important to dry the meat well before wrapping it in gauze, otherwise the fabric will stick and the pork may begin to deteriorate;
• if you want to dry not a tenderloin, but a loin or chop, cut them into 2-3 parts, since the meat is quite thick, it dries for a long time and unevenly due to the thickness; tenderloin, I think is the perfect choice.

Ingredients

• pork tenderloin 700 g
• sugar 1 tbsp. l.
• salt 3 tbsp. l.
• cognac 2 tbsp. l.
• coriander seeds 1 tbsp. l.
• a mixture of ground peppers 0.5 tsp.
• garlic 4 cloves

How to cook polendvitsa at home

1. 
   First, I prepared a fragrant mixture for salting the Polendwitz. I mixed coriander (in order for the seeds to give off their flavor better, they can be ground in a mortar or with a rolling pin), salt, sugar, a mixture of peppers. Peel and finely chop the garlic.
2. 
   She poured cognac into them and mixed everything.
3. 
   Generously rubbed the pork tenderloin on all sides with the resulting mixture and placed in a container of a suitable size.
4. 
   Placed oppression on top. I left the meat at room temperature for a day (it is recommended to do this, provided that it is not summer time and it will be no more than 25 degrees). During this time, I turned the meat over several times for more even salting. After a couple of hours, you can notice that almost the entire piece is covered with liquid - this is how salt works: it removes excess liquid from the meat. Under no circumstances should you drain it. During marinating, the tenderloin will become denser and change its color.
5. 
   After 24 hours, the meat was removed from the liquid container and dried well with paper towels. I left the coriander seeds and pieces of garlic on the surface. She laid the pork on clean cheesecloth, folded in 3-4 layers.
6. 
   She wrapped the meat in gauze and tightly wrapped it with strong twine, giving it a round shape.
7. 
   Now it remains to hang the pork tenderloin in a well-ventilated warm room. I hooked on the wall high above the gas stove. I dried it for 4 days, then removed the gauze, wrapped it in a clean cloth and placed it in the refrigerator for another day. In general, 4 days is a convention, you may need no more than 3 days, or maybe 14 days, depending on the temperature and humidity in the room and on your preferences (drier, softer). Readiness was checked by the fact that the meat was evenly colored, dense and elastic.
8. After a day in the refrigerator, the polendwitz was absolutely perfect - fragrant, homemade natural and very tasty. It is recommended to store polendvitsa in the refrigerator in cloth or parchment paper. Ours didn’t have to be stored for a long time - only a few days =)

Polendvitsa pork - 1 kg

For marinade:
Salt - 100 g
Sugar - 5 g
Water - 1 l

Spices for sprinkling:
Ground black pepper - 5 g
Coriander - 5 g
Whole cumin - 5 g
Ground allspice - 2 g
Nutmeg - 2 g
Ground bay leaf - 2 g

Based on the requests of Internet users, salting polendvitsy is very popular. It is understandable, easy to prepare, a minimum of time, and as a result one of the most delicious products. So I will continue the topic, and I will provide for your judgment and taste one more way of salting this product, which I use. Salting polendvitsa can be done in different ways, depending on what product we want to get at the exit based on our taste preferences. If salted, then in the end we will get meat with a dense dry texture. Wet salting suggests more tender meat, "ham". Although here, the dryness of the final product can be controlled based on the drying time.
Today we are going to cook Polendvitsu using the wet salting method.

I purchased a large, thick polendvitsa, but to speed up the salting and drying processes, I cut it into two halves.

But before that, I prepared a brine for salting, because. it should be cold 2-5 ° C. For the brine, boil 1 liter of water, add salt 100 g and sugar, boil for 4-5 minutes. (It will turn out 10 * brine, from my practice, the polendvitsa turns out to be lightly salted, but if you like it saltier, then the amount of salt can be increased based on the composition).
Then cool and put in the refrigerator to chill. Pour the cold brine over the polendvitsa and leave it in a cold place for 8-10 days.

At the end of salting, we take out the polendvitsa and put it under a load for 3-4 hours to remove excess moisture.

Pat dry with paper towel and

hang in a ventilated, cool 5-8 ° C place for drying for 14-15 days, and then dry for 7-10 days at room temperature. Although the curing and drying time can be longer if you want a drier product, depending on your taste.

Enjoy your meal!

Polenvitsa is a wonderful invention of the Belarusian cuisine and is a salted chunk of meat with subsequent natural curing. The result is an incredibly tasty meat delicacy, which has a significant advantage over purchased sausages. For its preparation, the most natural ingredients and spices are used, and there are no artificial flavor enhancers, dyes and other harmful substances.

How to pickle polendvitsa at home in a rustic way?

Ingredients:

• polendvitsa (pork loin) - 2 kg;
• salt - 500 g;
• black peppercorns - 50 g;
• - 50 g;
• garlic - 1 large head.

Cooking

Starting salting polendvitsy at home according to this recipe, peel the garlic and finely chop with a knife, and rub the black peppercorns well in a mortar. Mix the garlic mass and chopped pepper with cumin and salt. A piece of pork loin can be left whole or cut into two parts, and then washed and dried thoroughly. Now roll the meat on all sides in the spicy mixture, rubbing it well and breading again. Spices with salt should completely cover the surface of the meat pieces.

We put the meat in an enameled or glass container, sprinkle with the rest of the spicy mixture, place a load on top, cover the container with a lid and place in the refrigerator for six to seven days, turning the meat daily.

After the time has elapsed, we take out the polendvitsa in a colander set over the pan and leave it for a while so that the juices drain completely. Then we wrap the polendvitsa in a gauze cut, folded at least four times, tie it with thin clean twine and hang it in the kitchen near the stove or on the balcony. We leave the meat for about three weeks. The holding time depends on the desired degree of softness of the finished product.

Such a home-cooked polendvitsa turns out to be much more budgetary and tastier than purchased. At the same time, you will be completely sure of its naturalness.

Homemade chicken polendvitsa - recipe

Ingredients:

• chicken breast fillet - 1 kg;
• non-iodized salt - 0.5 cups;
• purified water - 3 l;
• - 2 pcs.;
• ground bay leaves - 1 teaspoon;
• clove buds - 6 pcs.;
• garlic - 2-4 teeth;
• dill seeds - 1 teaspoon;
• mustard seeds - 1 teaspoon;
• horseradish - 40 g;
• dried parsley - 40 g;
• dried dill - 40 g;
• granulated sugar - 15 g.

Cooking

To cook chicken polendvitsa at home, pour purified water into a saucepan, throw ground and whole bay leaves, clove buds, mustard and dill seeds, add salt, heat the mass to a boil, boil for about five minutes, and let it cool completely. We put the chicken breast fillet in the cooled brine and leave it for five days in a sufficiently ventilated place, ideally on the balcony.

After the time has elapsed, we remove the chicken meat from the brine, let it drain, and dry it with napkins. We clean the garlic cloves, grind them through a grater, mix with granulated sugar, horseradish, dried parsley and dill and rub the chicken breast with a carefully obtained spicy mixture. Then we wrap it in parchment paper and leave it for twenty-four hours at room temperature. Then we place the meat in a colander over the pan, press it with something heavy and leave it for another day to get rid of the juices. After that, we clean off the remnants of the spicy mixture with a knife, wrap the meat in a gauze cut, folded at least four times, tie the bundle tightly with twine and hang it in the kitchen or balcony and dry it for ten to fifteen days.

Polenwitz is a traditional Polish and Belarusian delicacy made from pork. In Belarusian, this dish is called palyandvitsa, in Polish - polędwica. This is the name of a long tenderloin from the dorsal part, consisting of one flesh without bones.

Traditionally, pork, beef or horse meat was used to make polendvitsa. Immediately after the autumn slaughter, the meat was kept in the blood for several days (it served as a kind of marinade), then it was properly covered with salt mixed with spices and saltpeter, placed in tarred boxes and put away for storage in a cold cellar or on a glacier. In the spring, the meat was taken out and smoked, after which it was ready to eat.

Modern recipes for home-cooked polendvitsa do not require such complex rules - only remarkable aging: after all, it should take at least a week before the delicacy is fully cooked, and you want to try what happened right away!

Making Polendvitsa: A Modern Basic Recipe

To prepare a delicious polendvitsa at home, it is important to choose the right three main components: meat, salt and spices.

The recipe for this dish requires choosing a quality pork fillet. The long back muscle is best suited for this purpose. If you wish, you can try to cook veal, poultry or even horse meat in a similar way - the taste will be completely different. The fillet should be dense, whole, smooth; if individual pieces of meat are adjacent to it, it is better to cut them off and use them for cooking according to other recipes.

It is best to salt the meat with coarse salt. It is important that it does not contain any additional additives: iodized, fluorinated and other similar salt is not suitable for this business.

As for spices, there is no universal recipe here, and everyone adds what he likes best. The obligatory set of spices includes only bay leaf, black and allspice. If desired, you can add a mixture of pepper, coriander, cumin, cloves, dried garlic and other seasonings to this composition.

So, to prepare a delicious homemade Polendvitsa, you will need the following ingredients:

• pork (or other selected meat) - 1 kilogram. If there is more or less meat, the amount of other components increases or decreases proportionally;
• salt - 2-4 tablespoons, depending on taste preferences, quantity and type of meat;
• garlic - 1 large head;
• 2 bay leaves, broken into small pieces (do not pulverize)
• black pepper or a mixture of peppers - 1 teaspoon;
• cumin, coriander, mustard seeds, any other spices - 1 teaspoon each.

If necessary, the meat should be washed and then dried thoroughly with a napkin before salting. Coarse salt is rubbed into a piece from all sides, after which it is placed in a dish of a suitable size and cleaned in a cold place for 2-3 days. If meat juice forms at this time, it must be drained and the meat turned over from time to time - so that it salts evenly.

After 2-3 days, the future delicacy is taken out of the refrigerator, a mixture of selected spices is prepared with a small amount of salt (you can add a couple of drops of cognac or a few juniper berries), rub the piece thoroughly and evenly on all sides, and then wrap it in gauze or another clean natural white cloth and hang in a warm, dry place. The kitchen is ideal for this, especially the corner above the stove.

Thus, the meat should be dried for at least 3-4 days - and preferably a week, so that it dries properly, soaked in salt and spice aromas. If desired, you can keep the polendvitsa longer - two or even three weeks, as if drying it. The consistency of the dish in this case will be denser and drier, but it is stored longer.

Dried Polendvitsa is stored wrapped in the same gauze or cloth in the refrigerator. The above recipe is considered basic, it can be supplemented or changed at will, and the finished delicacy can be used not only in the received form, but also baked in the oven or smoked.

How to pickle polendvitsa in a wet way?

In addition to the classic dry-cooked polendwitz recipes (as described above), you can pickle it at home using the wet method - that is, in brine. In this case, the meat is more tender, soft and juicy.

First you need to prepare the brine. You can use your own recipe for this or use the following (the proportions are based on 1 kg of meat):

• 1 liter of water;
• 5 grams (0.5 teaspoon) sugar;
• 100 grams of salt - again large, without impurities and additives.

Boil water, add salt and sugar, let it boil for another 4-5 minutes, then cool to 2-5 degrees Celsius. The amount of salt can be increased at will, since with such proportions the meat turns out to be lightly salted.

The meat is prepared in the same way as described in the dry recipe - that is, washed and dried. A piece is poured with cold brine and placed in a cool place for 8-10 days. After removing the meat from the brine for 3-4 hours, the meat is placed under a load to get rid of excess moisture, dried, rubbed with a mixture of spices, wrapped in cloth, tightly tied with thread or twine, and then placed in a cold, dry place (for example, on a balcony), where and dried for two weeks. After this period, the meat is dried for another 8-10 days at room temperature.