It is easiest for beginners to start making meat products at home with whole muscle hams. The technological process is quite simple, only salting and heat treatment of raw meat is required. In this recipe, a scheme for preparing a roll of their pork shank using the dry salting method will be presented.
All calculations for ingredients are given for one kilogram of raw meat.
To prepare a roll, you need to prepare the following components:
- Pork shank – 1 kg;
- Nitrite salt – 12 g;
- Table salt – 8g;
- Finely ground nutmeg or cardamom – 0.5 teaspoon;
- Finely ground allspice – 1 teaspoon;
- Finely ground a mixture of peppers – 1 teaspoon;
- Twine and cling film.
Step-by-step process for making a pork shank roll
We protect the pork shank, treat it with water, remove the bone and cartilaginous compounds, send the processed meat raw to the refrigerator for cooling for one hour. After cooling, we proceed to salting the raw materials, level the shank and evenly distribute the salting mixture on the surface of the meat part. After salting, we move the shank into a container and put it in the refrigerator for salting at a temperature of 3-5 degrees. The salting time takes three days; during the salting process, it is advisable to massage the shank and turn it over.
After salting, rub the shank with spices, form a roll, tying it with twine to shape it, wrap it in several layers of film and let the roll heat up to a temperature of 18 degrees. After warming, you can start cooking.
We carry out heat treatment in a container with water, the water temperature should be within 79-82 degrees. We carry out the heat treatment process until the temperature in the center of the roll is 70 degrees, after which the cooking process is completed. In time, the entire cooking process takes a little more than two hours, but it all depends on the weight of the raw meat and the volume of water.
After cooking, the roll should be cooled in ice water followed by cooling in the refrigerator.
Enjoy your meal!
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