Pork cold table for the day

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Usually, all meals made from whole meat pieces, suggesting a long salting - two or three days, or a week. But it so happens that there is no time for this. I want to offer the option of delicious pork for the cold table, which will be ready in a day.

Ingredients for Pork cold table for the day

Step by step instruction of cooking Pork cold table for the day

Шаг 1

You can take any parts of pork. I was cooking from the blade. It is desirable that the pieces have a weight of not more than 500-700 g, otherwise they are not salted. The meat should be completely thawed (if it was frozen).
Meat rinse with water, dry it with a napkin.

Шаг 2

To connect the brine cooled boiled water, cook and nitrite salt, sugar, spices. Just stir until salt and sugar are dissolved.

I have a ready mix for sausages, called "Sausage Vienna". Ingredients: black pepper, white pepper, nutmeg, Mace, ginger, cardamom, mustard)

Шаг 3

Pour pork brine, with a fork carefully pierce the pork on all sides, this piercing will give us a quick pickling. On each piece at least 20 punctures. The more you pierce the meat, the better and more evenly it salted. Pierce deeply, the entire length of the prongs of the power plug. You can also gaspricewatch pork part of the brine. Utensils should be very close to the brine just around the meat. Brine is very small, so choose a suitable container.

Шаг 4

Press down with a plate, on a plate, put the goods to eat all the meat covered with brine. You can also put the meat with the brine in the package, release the air and tie the package. In this form, send the pork in the refrigerator for proselki.

Pieces weighing 400-500 g zaselyatsya for 12-18 hours
Pieces weighing 600-700 g zaselyatsya for 20-24 hours.

Шаг 5

In a day remove the pork from the brine. Place in a baking dish. Put in cold oven. Cook in the oven, keeping the temperature regime:
First cook for 40-60 minutes at a temperature of 50°C.
Then set in the oven temperature of 80-85°C and cook until the reach the inside of a piece of meat temperature 68-72°C. I it took 1 hour and 20 minutes. Readiness determined by the thermometer.

Then cool the meat to room temperature, wrap with parchment paper or tracing paper, place the bowl in the fridge to chill at least 8 hours.