Polendvitsa (Dry-Cured Meat)

Polendvica is a dish of Polish and Belarusian cuisine. You can make delicious dry-cured meats at home. Spoil your loved ones with a delicious meat delicacy. For polandvitsa, pork fillet is taken and dried (dried) with spices.

Ingredients

Pork fillet (carbonate, upper muscle along the spine) – 1.1 kg
Salt – 2 tablespoons with a slide
Sugar – 1 tablespoon
Garlic – 3 large cloves
Bay leaf – 2 pcs.
Ground black pepper – to taste
Dry caraway – 1 teaspoon

Directions

Prepare the ingredients for the first stage – you will need to salt a piece of meat and remove excess liquid.
Mix 2 tablespoon. salt and sugar, grate the fillets on all sides, place in a large bowl. It’s not scary if the fillet is curved. Put the oppression on top and stand for 3 days at room temperature, turning the meat once a day. If you cook meat in summer, salt it in the refrigerator or basement.
After three days, excess moisture from the meat will stand out, it must be drained.
Prepare the ingredients for the second stage – cooking the polandvia itself.
Wipe the piece of meat with a paper towel, blotting dry. Rub it with chopped garlic, passed through a press, and chopped with your hands into pieces of bay leaf.
Sprinkle the meat on all sides with caraway seeds (you can grind), a little salt and freshly ground black pepper. Rub the spices over the meat.
Take a clean piece of cheesecloth and place the meat on top of it.
Wrap the meat in a cloth, wrapping it in several layers.
Wrap the piece of meat with thick thread or twine. Leave the loop and hang the polandvich in a warm place for 5-7 days to dry. Meat drying time depends on fillet size, room temperature and humidity, and your preference. It took me 5 days, while I hung the meat in the kitchen, above the stove, where there is dry warm air. It also depends on your preference what degree of dryness the polandwick will have. When you squeeze the hanging half-sandwich and feel that the surface is hard and already well dried, but you feel soft inside, it’s time to take off.
Carefully loosen the string and fabric from the meat.
Slice the finished dry-cured meat thinly. Serve polandvitsa as an appetizer to a festive table or even to beer (it is salty). Store parchment-wrapped cured meats in the refrigerator.

Enjoy your meal!

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