Production and recipes of meat products: meat gastronomy

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Throughout the existence of mankind, meat has been eaten, it is rich in amino acids necessary for the body, easily digestible iron, as well as calcium and vitamins A, B_{12, D.}

Replacing meat in the diet is possible, but rather difficult. Amino acids are involved in important protein synthesis, and the process will slow down or stop altogether if even one of the right substances from the list above does not enter the body, and protein starvation begins.

Human nature is inquisitive and curious, we are constantly looking for new ways of cooking, improving existing recipes, combining delicious products in search of new sensations. So, in search and experience, meat gastronomy was born.

Assortment

Boiled and smoked sausages, small tender bacons, creamy sausages and plump fragrant sausages. As well as a variety of pates,cold and hot smoked hams, rolls, brawn, bacon, bacon and canned meat - the products of meat gastronomy include more than a hundred different types. Large quantities with and without the most refined additives. The most delicious and famous delicacies, production and recipes of meat products, meat gastronomy - in this article.

Double smoked bacon

This is the smoked side or back of a pig that has been processed in a special way. For cooking, the meat is soaked in a strong saline solution, then dried and smoked. In the United States, bacon is made from the belly of a pig, which is more fatty than the meat from the sides. Instead of a solution, you can rub a piece with dry s alt and smoke it in the same way as after soaking. The difference is that soaked bacon s alts evenly, while dry curing leaves the middle of the piece uns alted.

Like many meat gastronomy delicacies that are popular today, bacon has long been a simple peasant food. But they used it in very small quantities as a seasoning to add a smoky flavor to soup or stew.

Beef pastrami

For this dish, a piece of beef neck or brisket is taken and marinated in spices. A lot of pepper is added to the pastrami, sometimes several types. After s alting the meat in the marinade for about a week, it is rubbed with a mixture of spices and smoked in a hot way. Before serving, the appetizer is thinly sliced. Tender thin slices of red meat with a smoky flavorwill leave indifferent the most demanding gourmet. The recipe was invented in Moldova in search of a way to preserve beef for a long time.

Roast beef

For this traditional English dish, a piece of marbled beef is chosen. During cooking, the fat in it is heated and gives the meat juiciness. Roast beef is prepared in several ways: on the grill or boiled with spices. As a rule, for this recipe, the carcass is kept for at least 3 days at a temperature of +4 ° C. The meat should be ripe, dry and covered with a thin crust.

The tenderloin prepared in this way is tied with a tourniquet so that the roast beef does not lose its shape during cooking, cut with a knife to the middle so that the heat from the grill penetrates into every cell. Traditionally, this dish is not served with a side dish, only sauces prepared on the basis of meat juice released during frying.

Canadian bacon

An old Canadian meat deli recipe - lean pork loin ham. For this bacon, a special breed of pigs with long backs is grown, fattening them with environmentally friendly products. Such meat is more expensive than ordinary bacon and is rarely sold sliced. If the purchased piece turned out to be too s alty, you can boil it down.

Black Forest Ham

Chwarzwald ham is a product protected in the European Union with a guarantee of origin. Raw smoked pitted ham - the most popular variety among European consumersmeat.

A dark (almost black) crust appears on a piece of pork during the cooking process: the meat is rubbed with s altpeter, pepper, garlic and juniper and placed in brine for 2 weeks. Then the ham languishes in the oven for half a month, and after that it is smoked at a temperature of 25 ° C for 3 whole weeks. But the manipulations with the delicacy do not end there, the ham should spend a few more weeks in the air. By analogy, German gastronomy meat plants turn lard into Black Forest fat.

Capicollo Ham

A raw cured meat product made from the part of the pork neck closest to the head. The first mention of this dish is found in Southern Italy, but it is also prepared in Northern Italy, only this option is called differently - coppa, or lonza.

Capicollo requires a pig weighing at least 140 kg and at least 10 months old, fed exclusively on potatoes or liquid food. Otherwise, the desired consistency of meat will not be achieved. The weight of a neck piece is from 3.5 to 5 kg. The fresh cut is dry s alted and left for 3-5 days.

Then the future delicacy is washed in cold water, rubbed with a mixture of paprika and black pepper, wrapped with two sheets of film made from recycled natural intestines. The resulting bundle is pulled into the net and pierced to release air. The meat is only left to ripen at a temperature of 12-14 ° C for six months, and the delicious appetizer can be served at the table.