2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Kaiser meat literally means spreading a sausage with a special mixture of spices, ie. "Kaiser". Lean meats, such as pork tenderloin, are suitable for this procedure. In principle, any meat can be Kaiser.
Before being Kaiser, the meat is salted in one of two known ways.
The first option is to put it in brine of 80 g of sea salt per liter of water, in a ceramic or enameled vessel. The top of the meat must be clamped with weight so that it does not float.
The second way is to sprinkle it with plenty of sea salt.
Leave to stand for a week. Then the meat is removed, washed well and soaked for 1 hour in clean water. It is dried and a hole is drilled in one end of the piece of meat. Leave to hang in a ventilated place for at least a few hours, then spread with the Kaiser mixture.
There are two mix options for embossing of meat. They look very identical, but changing one ingredient leads to a total change in the taste of the final product.
Option 1 - for 3 to 4 kg. ready salted meat
Necessary products: 4 eggs, peeled cloves of 1 large head of garlic, 1 tbsp. barley, 2 tbsp. red pepper, 15 g finely ground white pepper, 15 g salt, 1/2 tsp. hot red pepper, finely ground, 1 tbsp. dark soy sauce
Method of preparation: Mix the powdered ingredients well and crush the garlic with half the salt. Beat the eggs well and add the garlic paste to them. Beat until smooth. The powder mixture is added with constant stirring to obtain a smooth paste. Finally add the soy sauce.
Option 2 - for 3 to 4 kg. ready salted meat
Necessary products: The juice of 2-3 lemons, peeled cloves of 1 large head of garlic, 1 tbsp. barley, 2 tbsp. red pepper, 15 g finely ground white pepper, 15 g salt, 1/2 tsp. hot red pepper, finely ground, 1 tbsp. dark soy sauce
Method of preparation: The powdered ingredients are mixed well and the garlic is crushed with half the salt. The garlic paste is gradually mixed with the powdered ingredients until a mixture is obtained. Soy sauce is added and lemon juice is used to dilute the whole mixture to the density of a thick boza.
When you are done with the preparation of the selected pasta, coat the meat and hang it in a ventilated place for 24 hours. Then put it in a gauze bag, which protects it from spitting flies during the summer season. The meat is ready for consumption after ten days.
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