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Festive meats

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Festive meats

In anticipation of the holidays I would like to present to you a few recipes that will brighten your holiday table. However, in the normal weekday happy. Moreover, all this can be prepared in advance and frozen. But a day before the meal transfer to the fridge to thaw. Help yourself!


Cooking time120 minutes Number of servings10

Ingredients for Festive meats




Step-by-step instruction of cooking Festive meats


Step 1

In a pan put the pepper, Bay leaf, whole onion (I have a Yalta), bring to a boil. Attention, at this stage, salt is not use!In a pan put the pepper, Bay leaf, whole onion (I have a Yalta), bring to a boil. Attention, at this stage, salt is not use!


Step 2

Drop it into boiling water the bacon, cook for 15 minutes.Drop it into boiling water the bacon, cook for 15 minutes.


Step 3

Take out the bacon on a plate and allow to cool.Take out the bacon on a plate and allow to cool.


Step 4

Prepare polishing. It can be your favorite seasonings or offer you proven: 
1) garlic + black pepper; 
2) paprika sweet + spicy red pepper. 

Carefully RUB the fat with salt and prepared with polishing. Wrap in foil and sent at least a day in the refrigerator.Prepare polishing. It can be your favorite seasonings or offer you proven:
1) garlic + black pepper;
2) paprika sweet + spicy red pepper.

Carefully RUB the fat with salt and prepared with polishing. Wrap in foil and sent at least a day in the refrigerator.


Step 5



Step 6

Through the day you can taste or eat the most tender, just melting in your mouth fat. Strongly suggest not to get carried away, everything is good in moderation! And leave a piece for the holiday cut! To do this, wrap it well in foil and put in the freezer.Through the day you can taste or eat the most tender, just melting in your mouth fat. Strongly suggest not to get carried away, everything is good in moderation! And leave a piece for the holiday cut! To do this, wrap it well in foil and put in the freezer.


Step 7

"Sour hell". Personally, I taste like ham. 
Meat - pork, not lean, with a slight layer of fat. Ideally, breast or podcherevok. 

First prepare the marinade. For this you will need 1 liter of water, 1 tablespoons salt, 1 tbsp sugar, 1 tbsp of acetic acid (I take 5-6 tablespoons of 9% vinegar), Bay leaf, pepper peas. 

In the boiling marinade put the brisket (after turning it into the roll and tying the thread). Cook for 1.5 hours. Remove from the heat, allow to cool in the broth."Sour hell". Personally, I taste like ham.
Meat - pork, not lean, with a slight layer of fat. Ideally, breast or podcherevok.

First prepare the marinade. For this you will need 1 liter of water, 1 tablespoons salt, 1 tbsp sugar, 1 tbsp of acetic acid (I take 5-6 tablespoons of 9% vinegar), Bay leaf, pepper peas.

In the boiling marinade put the brisket (after turning it into the roll and tying the thread). Cook for 1.5 hours. Remove from the heat, allow to cool in the broth.


Step 8

Coat on all sides with garlic or cheese...Coat on all sides with garlic or cheese...


Step 9

Wrap in parchment or foil and put in the refrigerator under a light press for 2 days.Wrap in parchment or foil and put in the refrigerator under a light press for 2 days.


Step 10

Two days later, either to eat or to send in the freezer. The day before the feast, to transfer to the fridge to thaw.Two days later, either to eat or to send in the freezer. The day before the feast, to transfer to the fridge to thaw.


Step 11

And here is the rehearsal of our holiday meats.And here is the rehearsal of our holiday meats.


Step 12

I recommend her to add, "salmon" of the Turkey (chicken, duck) Breasts: http://www.povarenok .ru/recipes/show/644 87/I recommend her to add, "salmon" of the Turkey (chicken, duck) Breasts: http://www.povarenok .ru/recipes/show/644 87/


Step 13

Here, everything is delicious, affordable and natural! I would be glad if someone come in handy!


Step 14

P. S. I Almost forgot about another option - the sausage!

For this we use our beef jerky and bacon. Meat grind in a blender, or a couple of times to mince. Bacon cut into small pieces. Mix the meat and fat. Form a sausage and we stamp it, is to use a bamboo Mat for Maki rolls, pre-wrapped in plastic wrap.

Then wrap it up our sausage in a paper towel (gauze/linen cloth) and 2-3 days send to "breathe" in the fridge. It is also necessary from time to time to roll.