SOVIET roll of the highest grade. Recipe 1938.

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Published on Jun 6, 2023

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ROLL SOVIET premium. Recipe 1938. Soviet roll according to the recipe of 1938, prepared with your own hands, aromatic and very tasty can only be obtained at home. It is practically impossible to go and buy it in the store, since it is no longer produced. But you try to cook it at home and then you will understand what kind of smoked meats were produced in factories in 1938 and feel the difference between modern products and products prepared with your own hands according to the recipe of 1938. INGREDIENTS Pork belly or abdominal part - 1000 g nitrite salt sugar Soviet roll is prepared from the rib part of the pork carcass. The vertebrae and ribs are removed. The abdominal part is leveled and given a rectangular shape. Pork is used with layers of fat, no more than 2 cm thick, and the skin should be very thin and well cleaned of bristles. The weight of the finished roll is from 2 to 6 kg. Dry salting. Rub the pork (rib and rib part) with a curing mixture of the following composition (per 1 kg of raw material): 25 g of nitrite salt, 1.25 g of sugar, tightly place in a container with the skin down or you can wrap it in cling film. In this state, keep it in the refrigerator for 2-3 days. Wet salting: Fill with brine Nitrite salt - 50 g sugar -5 g. Water - 1 liter Duration of salting is 12-14 days at a temperature of 3.0-4.5 C. Soaking. After salting, soak in water for 1 hour. After soaking, rinse the raw material thoroughly in warm water, dry with a paper towel and roll it tightly with the subcutaneous part up. When rolling, the meat remains in the middle of the roll. The roll is tied with thick twine lengthwise (on both sides) and crosswise (every 5 cm), you can also use a molding net. If the roll is skinless, it can be wrapped in collagen or cellulose film and placed in a molding net. Cooking. The roll is boiled in water at a temperature of 75-82 ° C for 3-4 hours. You can also cook it in the oven, first warm the roll in the oven at a temperature of 50C for about 30-40 minutes, then increase the temperature to 85-90C, until it reaches 55-60C inside. Then place a tray with boiling water in the oven and cook the roll with steam at a temperature of 75-80 ° C, until the temperature inside the roll reaches 68 ° C. After cooking, the roll is sent to a shower under cold water for 20-30 minutes. Pressing can be done in the refrigerator. The boiled roll is pressed using two cutting boards and a weight at a temperature no higher than 12 C. The roll remains under the press for 12-16 hours, after which it is thoroughly cleaned of residual fat, then we try it and enjoy the meaty taste. Subscribe to the channel: https://t.me/+v-lp5W_truA5MDYy https://dzen.ru/id/63a5b701ae23de4c0e... https://rutube.ru/channel/29947274/ #Howtocookporkrollathome #homemadeboiledham #Porkbrisketathome #HomemadehamRecipe #ussrrecipes #porkmeatrecipes #brisket #classicham #Sausages #SovietRoll #pork #Howtomakeham #boiledsausage #beefham #ham #Sausage #Meat #loin #bacon #brisket

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