How to pickle a polendvitsa at home

Step-by-step cooking

1. Step 1:

   

   You will need a thick pork tenderloin. But you can use beef, chicken fillet, turkey and even duck. If necessary, defrost the meat by transferring it from the freezer to the bottom shelf of the refrigerator in advance. Then rinse and dry with paper towels.

2. Step 2:

   

   Pour 1.5 tablespoons of fine salt into a bowl.

3. Step 3:

   

   Add sugar.

4. Step 4:

   

   Dried dill.

5. Step 5:

   

   Ground Coriander.

6. Step 6:

   

   Crushed cumin.

7. Step 7:

   

   Dry mustard.

8. Step 8:

   

   And ground black pepper.

9. Step 9:

   

   Peel the garlic cloves, pass them through a press and add to the rest of the spices.

11. Step 10:

    

    Mix the spices well.

12. Step 11:

    

    Roll the pork in spices from all sides. First rub with your hands, and then roll-roll so that the spices stick to the maximum to the surface of the tenderloin.

13. Step 12:

    

    Put the meat in a refrigerator-friendly container.

14. Step 13:

    

    Cover so that the air passes through – either with food wrap, leaving a gap, or with a lid, but not completely. Leave it in the refrigerator for 3 days. In the process of salting, salt draws moisture from the meat, which accumulates at the bottom of the container. In order for the pork to be salted more evenly, it should be turned over 2 times a day.

15. Step 14:

    

    After 3 days, take out the meat, add a little salt and wrap it as tightly as possible in a folded gauze piece (about 1 by 1 m).

16. Step 15:

    

    Tie tightly with twine or elastic bands and hang for a week over the stove or in another warm, dry place. It is also good to turn the meat over sometimes for a more uniform drying.

17. Step 16:

    

    Take it off in a week. The cooking time will depend on the thickness of the pork tenderloin and your preferences. The longer the pork hangs, the drier and saltier it will be. A dense crust forms on the finished polendvice, which will be clearly felt through gauze.

18. Step 17:

    

    Cut the rope, unfold the gauze. Remove the garlic and seasonings with your hand.

19. Step 18:

    

    Slice and taste it soon! Polendvitsa can be wrapped in parchment paper and stored in the refrigerator until eaten.