Polendvitsa is a dish of Belarusian, Polish and Western Ukrainian cuisine. It is made from pork, beef and horse meat, and to be more precise, from sirloin parts. We will tell you about two ways to prepare polendvitsa from pork tenderloin.
Recipe for pickling polendvitsa at home
Ingredients:
- pork tenderloin – 2 pcs.;
- salt – 1 kg;
- sugar – 100 g;
- red pepper – 1 teaspoon;
- black pepper – 1 teaspoon;
- spice mixture – 4 teaspoons;
- cayenne pepper – 5 tbsp. spoon;
- paprika – 4 tbsp. spoons.
Preparation
Wash the tenderloin, remove the film and hanging pieces from it and dry it. For salting, take medium-ground salt; we’ll say right away that fine and coarse salt will not work - don’t experiment. Suitable rock salt, but sea is still better. Mix salt with sugar: put 100 g of sugar per 1 kg of salt, combine with red and black peppers. And add a mixture of spices, you can buy them already in the form of a mixture, or you can collect them yourself from your favorite ones. Pour a little mixture of salt and spices into the bottom of a plastic or stainless steel container and level it so that the mixture completely covers the bottom. Place the pork in one layer and cover with salt on all sides, sprinkle the places where the pieces of meat come into contact with each other and in contact with the container (along the sides). Sprinkle generously on top, don’t be stingy, the meat shouldn’t be visible. Then we put the container in the refrigerator on the bottom shelf for three days. After three days, drain the liquid, add plain salt (no spices) and return to the refrigerator for another day. Remove the polendvitsa from the salt, rinse and dry with a towel; in principle, it can already be eaten, but you can make it even tastier. Roll it in cayenne pepper with paprika or other spices that you like best. Wrap tightly in cling film(each piece separately), do not forget to make a dozen holes in the film for air intake. Tie it with a rope and hang it for a day or two.
Ingredients:
- pork tenderloin – 1 kg;
- sugar – 4 teaspoon;
- Russian mustard – 2 teaspoons;
- horseradish – 2 teaspoons;
- parsley – 50 g;
- dill – 50 g;
- garlic – 1 clove;
- bay leaf – 2 pcs.;
- dill seeds – 1 teaspoon;
- mustard seeds – 1 teaspoon;
- salt – ½ cup;
- cloves – 5 pcs.;
- water – 3 liters.
Preparation
Place salt, dry spices and three teaspoons of sugar in water, then boil. Wash the tenderloin, remove the film and put the already cooled brine in a plastic container. In this form, the meat should 
Keep in the refrigerator for about a week, maybe ten days. After this, remove the tenderloin, wash it well and dry it with a towel. Combine the remaining ingredients by chopping the herbs and mincing the garlic into fine grater. Coat the meat well, wrap it in parchment paper and leave it in a container for a day without putting it in the refrigerator. Then carefully remove the mixture covering the meat, wrap the polendvitsa in several layers of gauze, wrap it with thread or twine and hang it to dry (preferably in a draft) for 5-14 days. Pickling polendvitsa in a marinade like this will please you much more than buying sausage in a store.
Let me start by saying that homemade jerky is attractive for several reasons - no preservatives other than salt, easy to prepare, excellent taste qualities and quite long-term storage. In addition, it’s a good way to save money before holidays, when guests arrive, and in everyday life.
In order to prepare delicious polendvitsa, you need to choose good meat. I have this carbonade 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 dorsal and lumbar parts of the pork carcass.
If you do not have this opportunity, choose it in the store according to the following criteria:
- lean meat (tenderloin or carbonate);
- loin (if you like meat with layers of fat);
- fresh (not frozen);
- there must be fat white without yellowness;
- no strange smell or bluish color.
I have two pieces like this.
We have chosen the meat, now we begin processing. I divide each piece into two parts and cut off the uneven pieces. You can also remove excess fat. I only cut it partly.
Many people recommend dividing each piece in half lengthwise, thereby reducing the cooking time. It also seems to save you from those cases when the edges are already dry, but the meat in the center is not yet ready.
I decided not to adhere to this principle and I was not mistaken. In addition, the meat ultimately decreases in size.
I rinse the meat under running water and dry it.
I take a large basin, put one biter and put on gloves (if there are small wounds on your hands, this will save you from troubles when working with salt).
I carefully sprinkle the piece with coarse salt without any added iodine or fluoride and rub it into it. The amount of salt, as well as the weight of the meat, is indicated approximately, and this does not really matter, since in general everything needs to be determined by the meat.
I wipe it with my hand extra salt, I lay out 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 quite cold. The refrigerator is great, but my basin won’t fit in it. But since the weather allows it, I send him to the balcony. On top I put a bucket lid, a towel (to prevent debris from getting in (it’s not in the photo) and a bucket of water on top.
We need the load so that excess liquid comes out of the polendvitsa (meat).
I keep the meat in this position for 5 days. Every day I drain the liquid and turn it over.
If you have a small amount of meat, there will be no such difficulties. This will do just fine regular saucepan, a plate on top of the meat and a jar of water. It will be possible to withstand only 36 hours.
After the specified time has passed, I disassemble this entire structure. I put the meat on a newspaper and let it dry a little. In the meantime, I’m preparing the spices and garlic.
I peel and wash the garlic. I pour it into a plate ready-made seasoning for salting lard and sausages, ground black pepper, ground red pepper, coriander, cumin.
I sprinkle the meat with spices on all sides. I squeeze out the garlic and put everything in the same basin.
I cover the basin again with a towel and leave it room temperature the remaining day and night (it was cool here then). If it's hot, it's better to put the meat in the refrigerator, but then you'll be left without an inviting aroma throughout the house! =))
In the morning, I wrap the meat in gauze (it will absorb excess moisture and block access to insects like flies) and pull it with a rope. In this form, I hang the meat in a ventilated and fairly dry room. I had a perfect room for this in my apartment, where the owner left hooks for the swing in the ceiling. The smell was simply indescribable! =))
The meat remains in this form for up to 10 days at temperatures up to 18 degrees. Since it was very hot here, everything happened much faster. Five days was enough.
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 out (suitable only for those cases when there is not a lot of meat and it will be eaten quickly).
Time indicated does not include drying time.
Cooking time: PT01H00M 1 h.
Polendwica is a traditional Polish and Belarusian delicacy made from pork. In Belarusian this dish is called palandvitsa, in Polish - polędwica. This is the name given to a long cut from the back, consisting of only flesh without bones.
Traditionally, pork, beef or horse meat were used to prepare Polendvitsa. Immediately after autumn slaughter, the meat was kept in blood for several days (it served as a kind of marinade), then it was properly covered with salt mixed with spices and saltpeter, placed in tarred boxes and stored in a cold cellar or on a glacier. In the spring, the meat was taken out and smoked, after which it was ready for consumption.
Modern recipes for polendvitsa prepared at home do not require compliance with such complex rules- only remarkable endurance: after all, before full readiness The delicacy should take at least a week, but you want to try what happened right away!
Making Polendvitsa: A Modern Basic Recipe
To prepare delicious polendvitsa at home, it is important to choose the right three main ingredients: meat, salt and spices.
The recipe for this dish requires choosing high-quality pork fillet. The long dorsi muscle is best suited for this purpose. If you wish, you can try cooking veal, poultry or even horse meat in a similar way - the taste will be completely different. The fillet should be dense, whole, smooth; if they are adjacent to it individual pieces meat, it is better to cut them off and use them to prepare dishes according to other recipes.
It is best to salt meat with coarse salt. It is important that it does not contain any additional additives: iodized, fluoridated and other similar salts are not suitable for this purpose.
As for spices, universal recipe there is none here, and everyone adds what they like best. The required set of spices includes only Bay leaf, black and allspice. If desired, you can add a mixture of pepper, coriander, cumin, cloves, dried garlic and other seasonings.
So, to prepare delicious homemade Polendvitsa, you will need the following ingredients:
- pork (or other selected meat) - 1 kilogram. If there is more or less meat, the amount of other ingredients increases or decreases proportionally;
- salt - 2-4 tablespoons, depending on taste preferences, quantity and type of meat;
- garlic - 1 large head;
- 2 bay leaves, broken into small pieces(no need to turn into dust);
- black pepper or a mixture of peppers - 1 teaspoon;
- cumin, coriander, mustard seeds, any other spices - 1 teaspoon each.
If necessary, the meat should be washed and then thoroughly dried with a napkin before salting. Coarse salt is rubbed into the piece from all sides, after which it is placed in a suitable-sized container and put in a cold place for 2-3 days. If at this time it forms meat juice, it must be drained and the meat turned over from time to time so that it is salted evenly.
After 2-3 days, the future delicacy is taken out of the refrigerator, a mixture of selected spices is prepared with a small amount of salt (you can add a couple of drops of cognac or a few juniper berries), thoroughly and evenly rub the piece on all sides, then wrap it in gauze or another clean one natural fabric white in color and hung in a warm, dry place. The kitchen is ideal for this, especially the corner above the stove.
Thus, the meat should be dried for at least 3-4 days - or better yet, a week, so that it dries properly, is saturated with salt and the aromas of spices. If desired, you can keep the polendvitsa longer - two or even three weeks, as if drying it. In this case, the consistency of the dish will be denser and drier, but it will be stored longer.
Dried polendvitsa is stored wrapped in the same gauze or cloth in the refrigerator. The given recipe is considered basic, it can be supplemented or changed at will, and the finished delicacy can be consumed not only as received, but also baked in the oven or smoked.
How to pickle polendvitsa using the wet method?
Besides classic recipes Polendvitsa prepared using the dry method (as described above), you can pickle it at home using the wet method - that is, in brine. In this case, the meat turns out more tender, soft and juicy.
First you need to prepare the brine. Can be used for this own recipe or use the following (proportions are given per 1 kg of meat):
- 1 liter of water;
- 5 grams (0.5 teaspoon) sugar;
- 100 grams of salt - again coarse, without impurities or additives.
Boil the water, add salt and sugar, let it simmer for another 4-5 minutes, then cool to 2-5 degrees Celsius. The amount of salt can be increased as desired, since with such proportions the meat turns out lightly salted.
The meat is prepared in the same way as described in the dry recipe - that is, washed and dried. The piece is poured with cold brine and placed in a cool place for 8-10 days. After removal from the brine, the meat is placed under a weight for 3-4 hours to get rid of excess moisture, dried, rubbed with a mixture of spices, wrapped in cloth, tied tightly with thread or twine, and then placed in a cold, dry place (for example, on a balcony), where and dry for two weeks. After this period, the meat is dried for another 8-10 days at room temperature.
Unfortunately, I remembered too late about the need to photograph every step. When I remembered, the meat was already hanging and drying) Therefore, the photographs will only be from this moment. But the process itself is so simple that the previous stages are easy to understand even without a photo.
So, let's get started) Let's take the meat. This should be a long pork part, which in Belarus is called Polendvitsa. Long back muscle or boneless loin. You can take the tenderloin. But the tenderloin is thinner, the meat can be drier and saltier. It is necessary to regulate the amount of salt and the days of aging. You can try cooking it with veal and chicken breast. Tasty too. You can take fresh meat. Or you can even have it frozen. The main thing is to defrost it slowly and gently. This meat even turns out more tender and juicy.
If the meat has been washed or defrosted, dry it thoroughly with a napkin. Salt on all sides. Like rub in the salt. Per kilo of meat - approximately 3 tablespoons coarse salt, no slide. Leave in a deep bowl suitable for the length of the piece of meat for a day at room temperature or in the refrigerator for 2-3 days. Turn occasionally and drain any juice if it appears. By this point, the meat should be slightly stiff from salting.
Prepare a mixture of garlic and spices and small quantity salt. Just a little salt. It is only needed so that the ingredients mix better. In a mortar, grind together garlic, a little salt, cumin, coriander, bay leaf, mustard seeds, and a mixture of peppers. You can add whatever you like to the mix. Juniper berries. Dried paprika in pieces and ground, etc. You can add a little cognac, if you have it)
We take our meat and rub the spice mixture thoroughly on all sides. Wrap the entire piece of meat tightly in gauze. We tie it with a strong thread, squeezing it even more tightly. You should get such a mesh cocoon)) And we hang this whole miracle right in the kitchen. Where the air is drier.
After three to four days, the polendvitsa can be eaten, but you can wait until it dries well. Some people like polendvitsa more in a dried form, and they recommend drying it much longer) There are patient people who can withstand it for a week or even two! It's a matter of taste and endurance) We unwind the thread and enjoy)
Store wrapped in the same gauze in the refrigerator.
This meat is very tasty on homemade freshly baked bread. The photo I have is store-bought bread. So here’s a recipe with a photo of delicious homemade crispy buckwheat bread)
While buying various smoked and dried delicacies in the meat department of the store, I try not to think about chemical additives, taste enhancers and other “inevitabilities”, without which not a single ready-made delicacy can do - as an “additional price” for taste, as a payment for pleasure. Nevertheless, sometimes I allow myself these joys, but to give a child similar products I don't risk it.
About the homemade Polendvitsa recipe
I must admit that this is not forgivable to me, because in my family they know luxurious recipe preparations jerky- Polendvitsy, or pork balyk, or basturma in Belarusian. I ate homemade Polendvitsa as a child at my grandmother’s, and I remember well how my grandmother would “bury” a whole Ham, and in the kitchen, in front of the stove, a parcel of Polendvitsa was hanging and waiting in the wings. And the smell was such that it made my head spin.
From the editor. Polendvitsa is dry-cured pork, a dish of Belarusian and Polish “peasant” cuisine. Prepared for Catholic Christmas, some are 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 recipe for Polendvitsa, apart from a piece of meat, nothing was used except salt and spices, so there was no need to talk about dubious quality. Cooking was a fairly elementary process: the meat was salted in an aromatic mixture of salt and spices and hung to dry. The hassle is minimal, everything happens as if by itself, it just takes time.
Anyway, I finally got ready and cooked. The result stunned even me, a skeptic). I am very pleased - the homemade Polendvitsa turned out to be soft, aromatic, and moderately salty. Just like when I was a child with my grandmother. And my daughter said to 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 maintain the proportions of salt and sugar;
- It is very important to dry the meat thoroughly 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 carbonate, cut them into 2-3 parts, since the meat is quite thick, it dries for a long time and unevenly due to its thickness; Tenderloin, in my opinion, is the ideal choice.
Ingredients
- pork tenderloin 700 g
- sugar 1 tbsp. l.
- salt 3 tbsp. l.
- cognac 2 tbsp. l.
- coriander seeds 1 tbsp. l.
- mixture of ground peppers 0.5 tsp.
- garlic 4 cloves
How to prepare Polendvitsa at home
First I prepared aromatic mixture for salting polendvitsa. I mixed coriander (in order for the seeds to better release their aroma, you can first grind them in a mortar or using a rolling pin), salt, sugar, and a mixture of peppers. Peeled and finely chopped the garlic.
She poured cognac into them and mixed everything.
Rubbed generously pork tenderloin on all sides with the resulting mixture and placed it in a container of a suitable size.
I placed oppression on top. I left the meat at room temperature for a day (this is recommended to do, provided that it is not summer and the temperature will not exceed 25 degrees). During this time, I turned the meat several times for more even salting. After a couple of hours, you will notice that almost the entire piece is covered with liquid - this is how salt works: it removes excess liquid from the meat. There is no need to drain it under any circumstances. During marinating, the tenderloin will become denser and change color.
After 24 hours, remove the meat from the container with liquid and dry it well with paper towels. I left the coriander seeds and pieces of garlic on the surface. Place the pork on clean gauze, folded in 3-4 layers.
She wrapped the meat in gauze and tied it tightly with strong twine, giving it a round shape.
Now all that remains is to hang the pork tenderloin in a well-ventilated, warm room. I'm hooked on the wall high above 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 your preferences (drier, softer). I checked the readiness by checking that the meat was evenly colored, dense and elastic.- After a day in the refrigerator, the Polendvitsa was absolutely perfect - aromatic, homemade , natural and very tasty. It is recommended to store Polendvitsa in the refrigerator in a cloth or in parchment paper. We didn’t have to store ours for long - just a few days =)
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