And again I come to You with a knuckle. On the website there are similar recipes, but my still is slightly different. Gorgeous yummy it turns out, I'll tell You. Go!!!
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Well, here goes. Ruletku wash, scrape.
To separate the skin.
My shank was small, so I used the skins from two of the knuckle.
Meat cut from the bones. Each piece to beat with a meat mallet or tenderizer.
I did a nitrite salt, using it popolam with common.
Meat to salt, add spices and send in the fridge for a day for ripening.
Do not despise those that step - the meat will be tastier.
Spread the meat on the skin evenly, from one side not the end.
Garlic cut into plastinkami and place on top of meat.
Roll the roulade. Tie the thread.
Wrap tightly in plastic wrap. I did 3 layers.
This is my old roaster, which is much older than me.
Make sure you cover your bottom with a cloth so the meat does not contact with the metal.
Fill with cold water and cook after boiling for 3 hours on low heat.
Allow to cool directly in the tank. It took me 1 hour.
Put into the fridge. I have for the night.