Baked meat instead of sausage (like boiled pork)

Baked meat instead of sausage (like boiled pork)

Category: Meat dishes

Ingredients
Meat	2kg

Cooking method

• We take any meat.
• Soak for a day - two in brine (1.5 tablespoons of salt per 1 liter of water). Change the brine daily
• Dry, tie with a thread until compact and rub generously with a mixture of peppers.
• Put in a cold oven, set t 100-110оС. Do not open the oven during cooking. My piece of 2 kg is baked for 5 hours lying on a silicone mat.
• Over time, I quickly pull it out, I check it with a long splinter. I put it back, turn off the oven, as it cooled down, I wrap it in foil and overnight in the refrigerator. Garlic, (if you like) it is better to add then to the meat. It must be done once and you will adjust the cooking time for your oven yourself. Try it - it's very simple, not dry and tasty.

Time for preparing:

4-6 hours

Note

Put the meat with the fatty side up, the fat will saturate the meat during the cooking process. We have patience and look into the oven only through the glass. When the recipe was given, baking t was 85-110^aboutC, baking time at 85^aboutFrom - 4 o'clock, but my temperature does not start from 0 and the oven does not have a thermometer, so I changed the time a little upward, based on the baking guidelines.
PS. I'm on the forum recently - why can't I upload a photo ... of what is left ...

The forum already has experience in baking meat in the oven in this way, by the method of lowered temperature (even below 70 * C), especially in the last month or two. It is enough to use the internal search. Including my recipe.

Pork leg marinated in cider and baked in the oven at low temperature (Admin)

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[kartinka]

kartinka, congratulations on the first recipe!
It seems to me that it should turn out very tasty! Just try to do it in AG.
Special thanks for the advice to put fat on top! She herself would not have thought of how she put it, and put it down. I often bake chicken in slices in AG, now I will pay attention to which side to bake
While bookmarking, on the weekend I'll try to buy meat and make boiled pork

now I will pay attention to which side to bake

Depends on the following:
- if you want to make the meat less fatty, put the meat on the wire rack with the fat down, so that the fat immediately flows to the bottom through the wire rack and the meat just does not come into contact with the fat.
- if you want the meat to get more fatty and juicy, put the meat on the wire rack with fat at the top, which will flow over the meat and saturate the meat.
Or you can put the meat directly on the bottom of the baking sheet, then the meat will "float" in the fat from the top and bottom.
Choosing options to taste

[lana light]

lana light, thanks, just saw the message here is a crow! here have already written, what options. Although I basically put it so that I would soak the fat - it's used as a boiled pork - we don't really like dry meat.