Polendvitsa is an incomparable representative of Belarusian cuisine. It is a salted piece of meat with subsequent drying. For its preparation use only natural and no flavor enhancers, dyes and other harmful components.

How to salt salmon at home?

Ingredients:

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

Cooking

The process of pickling dolendwitz at home, start by rinsing and drying the fillets. Rub thoroughly with salt, identify in a pan 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 lavrushka, rub a piece of meat with garlic, lavrushka, pepper and caraway seeds.

Roll the gauze in half and wrap the meat in it with a roll (cover the edges too). Tie the resulting slice on top with a rope and hang it to dry in a sufficiently warm and well-ventilated place. Drying can last up to one week. At the top, the dolendwitz will dry well, but inside it will remain soft.

To make the prepared meat delicacy drier, feel free to stand it longer. Wrap the finished half-dozen tightly in parchment and store in the refrigerator.

Polendvitsa salting in brine at home - recipe

Ingredients:

Cooking

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

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

How to pickle a dolendewitz in a country house?

Ingredients:

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

Cooking

Starting to pickle a dolendewitz at home according to this recipe, peel the garlic and finely chop with a knife, and grind the black peas well in a mortar. Mix the garlic mass and chopped pepper with caraway seeds and salt. A cut of pork loin can be left in a whole piece or cut into two parts, and then washed and thoroughly dried. Now roll the meat on all sides in a spicy mixture, rubbing it well and brewing 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 remnants of the spicy mixture, place the 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 passed, take out a half-dozen in a colander mounted above the pan and leave for a while to completely drain the juices. Then we wrap the pollen in a gauze section, folded at least four times, bandaged with thin clean twine and hung in the kitchen near the stove or on the balcony. Leave the meat for about three weeks. The exposure time depends on the desired degree of softness of the finished product.

Such a pan-cook made at home is much cheaper and tastier than the purchased one. However, you will be completely confident in its naturalness.

Homemade chicken polendwitz - 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 tsp;
• mustard seeds - 1 teaspoon;
• horseradish - 40 g;
• dried parsley - 40 g;
• dried dill - 40 g;
• granulated sugar - 15 g.

Cooking

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

After time, 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 prepared spicy mixture. Then wrap it in parchment paper and leave it for twenty-four hours at room temperature. Then we put the meat in a colander over the pan, squeeze something heavy and leave it for another day to get rid of the juices. After that, we clean the remains of the spicy mixture with a knife, wrap the meat in a gauze section, 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.

What is Ukrainian half-woman or Belarusian and Polish half-woman? This is not only an amazingly delicious dish. This term also refers to the part of pork or calf carcass from which meat delicacy is made. It is located in an area near the ridge of the animal, but is devoid of bones. On the other hand, there is also a minimal amount of fat. We can say with confidence that, along with the ham, the dolendwitz is the best part of the carcass. Not only a dish of the same name is prepared from it, but also chops and schnitzels. In this article we will tell you how to cook a delicious half-dozen. The recipe at home, a step by step photo and small tricks of experienced chefs are given below.

Methods of cooking meat delicacy

There are radically different methods of cooking dishes. And the thing is not that they use different meat for him - pork, veal, even horse meat and poultry. Polendvitsa is salted ("wet" method), baked in the oven, smoked, dried. And in each case it turns out very tasty. Dry-dried polendwitz is an excellent appetizer that will suit both beer and a cold dinner. Salting is also a very good way to cook a delicacy. Therefore, in fact, we will consider not one recipe for dolendwitz at home, but several. This dish does not require much effort from the cook. But patience, eaters should stock up. After all, you can enjoy delicious meat only in a week.

How to salt dolendewitz at home: the recipe step by step

A kilogram of pork fillet is thoroughly washed. Then carefully dry with a paper towel. Rub a piece of meat with salt (at least two tablespoons). Put in a bowl, and put oppression on top. So polendvitsa should stand in the refrigerator for three to four days. During this time, she will secrete juice. We take out a piece of meat and remove excess moisture with a napkin. Now we are preparing a mixture of spices. Squeeze five garlic cloves into a bowl, chopping two bay leaves, add a pinch of ground black pepper, a tablespoon of granulated sugar and a half teaspoon of caraway seeds. We rub a piece of meat with this mixture. You can change the composition of spices as you wish. We wrap a piece of meat with doubled gauze so as to block access to it for flies and other insects. We hang it at one end and leave it in a well-ventilated but warm place. Let’s dry for at least a week. The process may take longer. The middle of the meat should remain slightly moist. The finished dish should be stored in the refrigerator in parchment paper.

Polendvitsa at home: the wet way recipe

As you might guess, this method involves soaking in brine. With its preparation we will begin the description. In a half liter of water, pour a quarter cup of rock (not iodized!) Salt. We put the pan on the fire and add such spices: three cloves, half a teaspoon of crumbled bay leaves, mustard seeds and dill. Again, you can change the composition of spices to your taste. Bring the brine to a boil and cool it. We put in it a half-kilogram piece of pork tenderloin. We clean in a cool place (balcony, cellar) for six days or a week. Squeeze five garlic cloves through a press, mix with a spoonful of grated horseradish, a pinch of sugar and 50 grams of dried dill and parsley. We take out the meat from the brine and rub it with a new mixture. Leave to pickle in the same place for another day. We spread the dolendewitz on a sieve. We install oppression from above. When excess moisture drains, wipe the meat from spices, wrap in gauze or cloth and hang for drying. After about ten days, you can enjoy a delicacy.

A faster way to make dried dried polendwitz

One and a half kilograms of pork tenderloin in one piece of mine and drain. If there is a small layer of fat, do not cut it. In a bowl we mix: one and a half tablespoons of salt, a little sugar, dried dill, ground coriander, caraway seeds, dry mustard and black ground pepper. We add four garlic cloves passed through the press. With a mixture of spices, rub the meat thoroughly - first with your hands, and then rolling a piece so that the seasonings stick to it. Further, at home, the dolendwitz recipe tells us to put the meat in a container and cover it so that the air passes to the pork. So leave for three days, turning the piece over twice a day. We get it, wipe it with a pinch of salt and, tightly wrapped in gauze, hang it over the stove. On the fifth day, we try to see if the pork is well-gone.

Baked polendwitz in soya mustard sauce

We have already said that this part of the carcass can not only be salted and dried, but also subjected to heat treatment. This will speed up the cooking process. The home-made recipe for polendwitz also offers to start work with salting one and a half kilogram piece of pork. Separately prepare the marinade. For him we mix: 25 ml of vegetable oil, 50 ml of soy sauce, a generous pinch of black pepper, two tablespoons of mustard and four garlic cloves passed through a press. We put the salted meat in a container and fill it with marinade, turning over several times so that the tenderloin is evenly soaked. Leave in the refrigerator for the night. Two hours before baking, we take out the meat. From a sharp change in temperature, the fibers can deteriorate. So that our polendwitz has a neat shape, we bind it with culinary thread. Preheat the oven to 220 degrees. We clean three onions, cut them into quarters, put them on the bottom of a deep shape. Place the meat on top. Pour a glass of broth or water and the remains of the marinade.

How to bake meat

The homemade recipe for homemade recipes prescribes to cook pork first at high temperature, sometimes turning it over. After about twenty minutes, when the meat is covered with a golden brown, reduce the heat from 220 to 180 degrees. So bake another forty minutes. At the finished polendwitz, when pricked with a fork, transparent golden juice should come out. Turn off the fire, but the meat is not removed from the oven. It should cool gradually, being prepared by residual heat. Then we shift the pollen to the wire rack, and put the form with the juice on a small fire. Boil it to the consistency of the sauce. Remove from the stove and add the butter, stirring to give the taste of cream the gravy.

Ukrainian recipe for dried dried polendwitz

According to this prescription, we rub one and a half kilogram piece of pork with a mixture of half a glass of salt and half the amount of sugar. We send it to the refrigerator for 15 hours. Wash, dry and rub again with salt. We put it in a container and send it to the refrigerator. This time, the recipe for pickling dolendwitz at home suggests waiting a day. After that, wash the meat again and wipe it dry. Finely chop five cloves of garlic. Mix it with paprika, black and red pepper, coriander, cilantro peas and other spices at your discretion. With this mixture we rub the dolendewitz and put it in the refrigerator for another day. And only after that we put the meat in a clean stocking, which we hang in a dark, cool (up to + 18 0 C) and well-ventilated room. The half-woman should fade from five to ten days.

The fastest way to cook

We prepare marinade using salt, sugar, water, wine vinegar, ketchup, spices and herbs. We often prick meat with a thick needle. Pour marinade and leave in the refrigerator for two days. We shift the dolendwitz into a baking sleeve. We put in the oven preheated to 180 ° C. Cooking an hour and a half. We cut the sleeve and let it cool so. Now you know what you need to do to get a delicious and juicy polendwitz at home. The recipe with the photo shows that there is nothing complicated in the preparation.

Polendwitz  - This is a great alternative to purchased sausage. This yummy came to us from Polish and Belarusian cuisines. Previously, some terribly complicated procedures were used to prepare this delicacy - they kept the meat in the blood, beat it, put it in tarred boxes for almost six months, and then smoked it in the guts. You can, of course, get confused, but I offer a simplified recipe for homemade polendwitz. I just dry the meat, without smoking, that is, we get a dried fillet at the output (I have pork, although you can also take beef, and even horse meat).

A suitable filet for polendwitz is a long, rounded muscle that extends from the femur to the back. In butchers, this is usually not a shortage.

I offer two options for making homemade polendwitz - “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 slightly denser, as they say, for an amateur ...

The 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 caraway seeds - 1.5 tsp.
• Gauze or linen - the size of the fillet (so that you can wrap it 5 times)
• Rope - about 1 m

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

After three days we take out the meat, blot it from excess moisture and rub it thoroughly with chopped garlic and chopped bay leaf. Sprinkle with all the spices, rubbing them a little and sprinkle with a couple or three pinch 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 had a polendress 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 half-dozen was ready.

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

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

Wet method:

• 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.

To rub:

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

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

Grind the garlic, add the remaining 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 with a plate, put oppression on it, and the colander in a bowl so that excess liquid drains into it. After a day, we clean the seasonings and spices with the knife from the meat, wrap it in gauze or linen cloth, 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, you can already eat the pollen. In the same way we wrap it in parchment and store it in the refrigerator.

Short description

To begin with, home-made jerky is attractive for several reasons - no preservatives other than salt, ease of preparation, excellent taste and fairly long storage. In addition, a good saving of money before the holidays, the arrival of guests, and in everyday life.

In order to cook a delicious half-pastry, you need to choose good meat. I have this carbade or polendvitsa (that's what they call it in our area) from a domestic pig - a thick, long muscle located along the ridge from the back and lumbar of the pork carcass.
If you do not have such an opportunity, choose it in the store according to the following criteria:
- lean meat (tenderloin or carb);
- loin (if you like meat with fatty layers);
- fresh (not frozen);
- fat should be white without yellow;
- lack of a strange smell and cyanotic color.
I have two such pieces.

The meat was chosen, now we proceed to the processing. I divide each piece into two parts and cut off uneven pieces. You can remove excess fat. I cut it only partially.
Many recommend dividing each piece in half by half, while reducing the cooking time. It also seems to save you from those cases when the edges are already dry, and in the center the meat is not yet ready.
I decided not to adhere to this principle and was not mistaken. In addition, the meat in the end is specifically reduced in size.
I wash the meat under running water and dry it.

I take a large basin, put one bite and put on gloves (in the presence of small wounds on my hands this will save you from trouble when working with salt).

Thoroughly sprinkle a piece of coarse salt without any additives of iodine or fluorine and rub it into it. The amount of salt, as well as the weight of the meat I have indicated is approximately, and it does not have much significance, since in general everything needs to be determined by meat.

I wipe off excess salt with my hand, spread a piece of meat and put a new one. And so on until the meat runs out.
I put everything in one basin.
Now you need to decide on the storage location. It should be cold enough. The fridge works great, but my basin won't fit in it. But since the weather allows, I send him to the balcony. I put a bucket lid on top, a towel (so that debris does not fall / it is not in the photo) and a bucket of water on top.

We need a load so that excess fluid comes out of the polendwitz (meat).
In this position, I keep the meat for 5 days. Every day I drain the liquid and turn it over.
If you have a small amount of meat, such difficulties will not be. An ordinary pan, a plate on top of meat and a jar of water will fit perfectly. It will be possible to withstand only 36 hours.

After the specified time, I disassemble the whole structure. I spread the meat on a newspaper and let it dry a little. In the meantime, I prepare spices and garlic.

I clean the garlic and mine. I pour the prepared seasoning for salting fat and sausages into the plate, ground black pepper, ground red pepper, coriander, caraway seeds.

I sprinkle meat on all sides. I squeeze the garlic and put everything in the same basin.

I cover the basin again with a towel and leave it at room temperature for the rest of the day and night (it was cool then). If it’s hot, it’s better to put the meat in the refrigerator, but then you will be left without an alluring aroma throughout the house! \u003d))

In the morning I wrap the meat with gauze (it absorbs excess moisture and blocks access to insects like flies) and pulls off with a rope. In this form, I suspend meat in a ventilated and fairly dry room. My room in the apartment went perfectly for this, where there were swing hooks in the ceiling from the owner. The smell was simply indescribable! \u003d))
In this form, the meat remains up to 10 days at a temperature of up to 18 degrees. Since it was very hot here, everything happened much faster. Enough for five days.
Now you can store it in the refrigerator in the same gauze or parchment, or leave it in the same room, but then it will continue to dry (suitable only for cases when there is not much meat and it will be quickly eaten).

The time is indicated without regard to the drying time.

Cooking time: PT01H00M 1 h.