Baked pork chops. Recipe for Belarusian polendvitsa at home. How to pickle polendvitsa at home in a rustic way

Hi all! Since childhood, I just adore meat in raw and dried form. My parents have always kept the farm, so there have never been any problems with meat. When it came time to slaughter a piglet, they prepared a lot of delicious things from it, sausages, black pudding, brawn, pate. But I especially loved dried meat, rubbed it with salt, spices, garlic and hung it near the stove. Today I will tell you how to prepare salted, dried polendvitsa at home and then a recipe with a photo step by step. Unfortunately, my parents no longer keep the piglets, as it is not profitable, but yesterday we bought a whole piglet. And when it came to salting polendvitsy, no one objected, on the contrary, everyone was only in favor.

Dried Polendvitsa cooked at home turns out so delicious that I just don’t have enough words to describe it. If you have the opportunity, be sure to try salting the Polendwitz. Everyone says that it can be served at the festive table, make sandwiches, this is a real lifesaver in case unexpected guests suddenly appear. I can’t say anything about this, because I don’t have the patience or willpower to keep it for so long. How can you resist this scent.

How to cook dried Polendvitsa at home

Products:

• Pork meat (loin) - 1.5 kg.
• Salt - 0.5 cups
• Sugar - 0.25 cups
• Garlic - 2-3 heads
• Pepper, cumin, coriander, laurel (any spices)

Step-by-step recipe for homemade polendvitsa

You can salt the loin dry, or you can soak it in brine. My husband and I decided to use the dry method. On most Internet resources, it is advised to cut off a layer of fat from the loin. But my husband refused this step, because he likes to eat dried polendvitsa with fat. Therefore, it is up to you to cut fat or not.

Wash pork meat under running water and pat dry with paper towels.

In a separate bowl, mix salt with sugar and rub the meat generously with the resulting mixture.

Put the meat, grated with salt, into any deep dish. Since we used the entire loin tenderloin, we used a basin for this part.

Put a press on the meat. My husband and I put a cutting board on top of the meat and put a pot of water on it. They put the basin with meat in a cool place for 3 days. Turn the meat every day. On the first day, the meat is allocated a lot of liquid, it can be drained.

After three days, remove the meat and wipe dry with a paper towel or napkin.

Grind spices in a coffee grinder, or you can use a special wooden mortar.

Peel the garlic and squeeze through a press. Garlic can be taken to taste. If you like the smell and taste of garlic, you can take more of it. If this smell is unpleasant for you, then take it to a minimum, or do not use it at all.

Now you need to grate the garlic.

After that, rub the meat with chopped spices and chopped bay leaf.

After the meat is rubbed with garlic and spices, you can wrap it in gauze. My husband and I used nylon stockings, put a piece of polendvitsy in the stocking. That's it, now hang the stocking with meat in a warm, ventilated room for at least 5 days, and preferably for 2 weeks. The higher the temperature in the room, the faster the sandwich will be ready.

Cut the finished polendvitsa into thin pieces and you can enjoy its amazing taste.

That's all, our Polendvisa at home is ready! As you can see, it is not difficult to make it, however, you will have to wait a bit until it is fully cooked. Bon appetit!

I wrote the total cooking time of 20 minutes, but this does not include the time of the drying itself.

Homemade jerky is attractive for several reasons - no preservatives other than salt, rather long shelf life, ease of preparation and excellent taste.

We choose lean meat - tenderloin or carbonade, if you like with fatty layers, then the neck part (loin) is also suitable. All these pieces of meat have an oblong shape, which is what we need.

If the choice fell on carbonade or loin, then they will have to be cut in half along the entire length - because these pieces of meat are (most often) quite thick and it will take much longer to dry them. Everything would be fine, but there is a possibility that while the middle (in a thick piece) will dry out, the edges will dry out too much.

It is best if the selected meat is fresh, from a reliable supplier and not frozen, with defrosted taste a little worse.

Spices of your choice - here you need to be guided only by your taste preferences.

We like the simplest ones - black pepper and coriander, cumin and garlic, sometimes according to the mood - either paprika, or hot chili pepper, or Provence herbs ... The main thing is not to overdo it here and not "hammer" the taste of meat.

We take the simplest, largest salt, without any additives like iodine and fluorine.

The technology of preparation, as they say, is as simple as shelling pears - anyone can do it. Only now you have to be patient - it will take a decent amount of time for drying, about 2-3 weeks. But after all, you can do your best for your loved ones, right?!

It is best to cut from selected pieces of meat excess fat, tendons and films (if any). Then wash and dry a little, put in some deep container.

Then, without regret, we rub the meat with salt on all sides.

Cover with cling film and refrigerate for 36 hours. Turn the meat every 12 hours.

During this time, the salt "pushes out" quite a lot of liquid from the meat - it will have to be poured out.

And dry the meat well with a towel from excess moisture and grate with the selected spices. It is best to grind them together a little before use.

Then wrap the grated meat with gauze in several layers and ...

Tie very tightly with a thread, giving a rounded shape.

Polenvitsa is an incomparable representative of Belarusian cuisine. It is a salted piece of meat with subsequent drying. For its preparation, only natural ingredients are used and no flavor enhancers, dyes or other harmful ingredients are used.

How to pickle polendvitsa at home?

Ingredients:

• pork is not fatty (preferably tenderloin) - 950 g;
• coarse salt - 2 tbsp. spoons;
• garlic cloves - 5 pcs.;
• sugar - 15 g;
• lavrushka - 2 leaves;
• chopped cumin - 1.5 teaspoons;
• ground black pepper.

Cooking

The process of salting polendvitsa at home, start by washing and drying the fillets. Rub thoroughly with salt, place in a saucepan under oppression. Send the container with the contents in the cold for 4 days. Then remove the fillet, soak the remaining moisture with a napkin. Puree the garlic through a press, chop the parsley, rub the slice of meat with garlic, parsley, pepper and cumin.

Fold the cheesecloth in half and wrap the meat in it with a roll (cover the edges too). From above, tie the resulting piece with a rope and hang it to dry in a fairly warm and well-ventilated place. Drying can take up to one week. The top of the polendvitsa will dry well, but the inside will still remain soft.

To make the finished meat delicacy drier, feel free to soak it longer. Wrap the finished sandwich tightly in parchment paper and store in the refrigerator.

Salting polendvitsy in brine at home - recipe

Ingredients:

Cooking

Place salt, spices and sugar in water, boil. Rinse the tenderloin thoroughly, remove the film and place it in a container, filling it with cooled brine. In this form, the meat should be kept in the refrigerator for about ten days. Then remove the meat, wash it well and soak the excess moisture with a towel. Chop the greens and grind the garlic on a small grater, combine them. Coat the meat well on all sides, wrap in parchment and leave in a container for 24 hours without putting it in the refrigerator. Then remove the mixture of spices from the meat, wrap the future Polendvitsa in several layers of gauze, tie with twine and determine to dry by hanging (exclusively in a draft) for 10-14 days. This way of salting polendvitsa will certainly please you more than buying even the most expensive sausage in the store.

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. Left the meat like this room temperature for a day (this is recommended to do, provided that it is not summer time and 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 =)

polendwitz This is a great alternative to store-bought sausage. This yummy came to us from Polish and Belarusian cuisines. Previously, some terribly complex procedures were used to prepare this delicacy - they kept the meat in the blood, beat it off, put it in tarred boxes for almost half a year, and then smoked it in the intestines. You can, of course, get confused, but I offer a simplified recipe for homemade polendvitsa. I simply dry the meat, without smoking, that is, at the output we get a dry-cured fillet (I have pork, although you can take beef and even horse meat).

A suitable fillet for a polendvitsa is a long, rounded muscle that runs from the thigh bone to the back. In butcher shops, this is usually not a shortage.

I offer two options for making homemade polendvitsa - “dry” and “wet”. I liked the second method more, the meat turned out to be more tender, but the first one also has a right to exist. With the dry method, the meat is not at all tough, but the consistency is a little denser, as they say, for an amateur ...

"Dry" method:

• Pork fillet - about 1 kg
• Coarse salt - a couple of tbsp. l. with a slide
• Garlic - 6 cloves
• Bay leaf - a couple of leaves
• Ground black pepper - to taste
• Sugar - 1 tbsp. l.
• Ground cumin - 1.5 tsp.
• Gauze or linen - according to the size of the fillet (so that you can wrap it 5 times)
• Rope - about 1 m

First, mix salt and sugar, rub the meat with this mixture. We put in a bowl (if you have to bend - it's okay). We cover the meat with a plate on top, put oppression on it (a bottle of water or a stone, or a weight - whatever). We leave the meat for three days at normal room temperature (in the heat it is desirable to find a place cooler). Once a day, we shift the fillet to the other side.

After three days, we take out the meat, blot it from excess moisture and rub it well with chopped garlic and chopped bay leaf. Sprinkle with all the spices, rubbing them a little and sprinkle with a couple of pinches of salt.

Now it remains to wrap the fillet in gauze (as tightly as possible) and tie it with a rope, not forgetting to make a loop for which we will hang it. We send to dry. I have a polendvitsa hanging in the kitchen near the stove. Warm dry air from the stove and good ventilation thanks to the balcony did their job in 4 days - after this period the polendvitsa was ready.

The shelf life of a polendvitsa depends on many factors - this is the humidity, the size of the fillet, the temperature, and the ventilation of the place where it hangs. I don’t like too dry meat, so I check it for readiness as follows - I squeeze the fillet with my fingers, and as soon as I feel that it is covered with a hard, dry crust, and inside it remains still soft, I immediately remove it.

It is better to store polendvitsu not in cellophane, but in parchment, in the refrigerator.

"Wet" way:

• Meat - 500 g

Brine:

• Water - one and a half liters
• Mustard seeds - 0.5 tsp.
• Bay leaf - 2-3 leaves
• Carnation - 3 pcs.
• Coarse salt - 1/4 tbsp.
• Dill seeds - 0.5 tsp

For rubbing:

• Garlic cloves - 6 pcs.
• Dried parsley - 2 tbsp. l.
• Dried dill - 2 tbsp. l.
• Sugar - 2 pinches
• Horseradish - 1 tbsp. l. without a slide

We throw all the seasonings into the water, boil, and turn it off. Let cool and infuse. We put the fillet in the brine and put it in a cool place with good ventilation for about a week or a little less (the balcony is fine if it is not super hot on it). We take out the fillet and blot it from excess moisture.

Grind the garlic, add the rest of the seasonings and sugar to it. We rub the fillet with this mixture, wrap it in parchment and leave it for a day right in the kitchen. The next day, we put the meat in a colander, cover it with a plate, put oppression on it, and the colander itself in some bowl so that excess liquid flows into it. After a day, we clean off seasonings and spices from the meat with a knife, wrap it in gauze or linen, wrap it with twine and hang it to dry in a dry place with good ventilation (on the same balcony).

After about 1.5-2 weeks, the polendvitsa can already be eaten. In the same way, wrap it in parchment and store it in the refrigerator.

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