Spikachki at home
Products
Beef - 0.5 kilograms
Pork - 0.5 kilograms
Lard - 200 grams
Garlic - 2 medium prongs
Salt - 1 tablespoon
Sugar - 1 teaspoon
Ground black pepper - 1 teaspoon
Protein shell
How to cook pork pork at home
1. Cut beef and pork into large pieces and mince on a fine wire rack.
2. Cut the bacon into cubes with a side of 0.3 centimeters.
3. Add sugar, salt and black pepper to the minced meat, grind with a blender.
4. Add spig to the minced meat and mix by hand.
5. Chop the garlic with a garlic press and add to the minced meat.
6. Cover the minced meat and refrigerate.
7. Scroll the minced meat through a meat grinder, stuffing the shell with minced pork fat.
8. Boil natural bacon for 5 minutes.
Store natural pork pork for 2 days.
Fusofacts
- If the sausages are not wrapped in a natural casing, it must be removed before cooking.- If the pork pads are wrapped in a natural casing, you don't need to remove it at all.
- When choosing pills, try to see pills on the cut. In high-quality pork pork fat pieces, the pieces of pork fat should not exceed 4 millimeters, and the color of the pork pork should be even, pale pink. The pork fat should not contain vegetable components (after all, this is a meat product) and an increased content of starch and carrageenan. High-quality pork pads do not leak, they have an elastic, slightly damp shell that fits tightly to the pork pork. The packaging must be free of air bubbles.
- The shelf life of natural lard in a vacuum is no more than 6 days, and without it - 2 days.
- If you plan to fry the lard after cooking, you need to cook the lard in a saucepan for 2 minutes.
- The cost of pork fat is from 400 rubles / 1 kilogram (on average in Moscow for June 2020).
- The calorie content of pork fat is 300-350 kcal / 100 grams.