Boiled and smoked chicken neck. VERY TASTY!!!

131,386 views

KolboBoss

Published on May 17, 2020
About :

The recipe for boiled and smoked pork neck is very simple. It turns out wonderful even without smoking. The most important thing is to salt it for a long time. Ingredients: 1. Pork neck 2. Nitrite salt (sodium nitrite content 0.5%) - 10g / kg 3. Table salt - 10g / kg 4. Black pepper - 2g / kg 5. Coriander - 1g / kg 6. Nutmeg - 1g / kg 7. Paprika - 5g / kg Technology: Rinse the pork neck, wipe dry with paper towels. Fry the spices over low heat in a dry frying pan for 3-5 minutes, stirring constantly. Rub the meat with salt and spices and put away to salt at a temperature of 2-4C for 7-14 days, depending on the desired taste of ham. After salting, place in a molding net or wrap with twine to give it a round shape (but this is not necessary). Heat treatment: In the oven with the lower and upper heating elements on and convection at 85-90C until the inside of the product reaches 55-58C. Next, pour boiling water into the tray under the product and cook with steam until it reaches 68C inside. After heat treatment, cool for 1-1.5 hours at room temperature and put in the refrigerator for 10-12 hours. The product is ready if there is no way to smoke. Smoking: Cold smoke 25-35C for 6-8 hours. After smoking, be sure to air it in a cool place for at least 12-24 hours. Then either dry it under the same conditions or put it in a bag and put it in the refrigerator for 4-5 days. Store in parchment in the refrigerator for up to a month. You can dry it all this time at 10-15C and 70-75% humidity. Video on Zen: https://zen.yandex.ru/media/id/622c89... ------------------------------------------------------------------------------------------------------------------------------------------------ Come visit, subscribe: My Instagram: / kolboboss or @kolboboss Vkontakte group: https://vk.com/domkolbasa ------------------------------------------------------------------------------------------------------------------------------------------------ My chamber for dry-curing: • Chamber for dry-curing. My climate chamber. Dry-cured and dry-smoked meat products: • Dry-cured and dry-smoked meat products Cooked sausages and wieners: • Cooked sausages and wieners Cooked-smoked sausages: • Cooked-smoked sausages Author's products: • Author's sausages Theory and reviews: • Theory and reviews Products WITHOUT PORK: • WITHOUT PORK If you want to support the channel: Yandex.Money: 4100110095479273 or https://money.yandex.ru/to/4100110095... WebMoney: P183294352859 Z548269154900 AB: 4779 6426 9238 0702 Thank you!

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