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Dried Pork Neck "Koppa" Recipe
Based on a traditional Italian product-koppa. Dried meat, a delicacy made from meat from the neck and shoulder of a pig. Prepare this wonderful pork neck cheesecake by cold drying and your guests will be delighted.
Course Snacks
Cuisine Georgian
Cook Time 60 minutes
Servings
Ingredients
Course Snacks
Cuisine Georgian
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. We take a pig's neck, about 1.5 kg. for convenience, I put a disposable baby diaper on the bottom of the container. They are not expensive - 38 rubles for 5 PCs. Sprinkle salt on it, put the meat and pour the remaining salt on top. Salt should cover the meat on all sides. The diaper will help to absorb all the excess liquid and we will not have to constantly drain it. We send it to the refrigerator for 3 days.
    We take a pig's neck, about 1.5 kg. for convenience, I put a disposable baby diaper on the bottom of the container. They are not expensive - 38 rubles for 5 PCs. Sprinkle salt on it, put the meat and pour the remaining salt on top. Salt should cover the meat on all sides. The diaper will help to absorb all the excess liquid and we will not have to constantly drain it. We send it to the refrigerator for 3 days.
  2. After 3 days, we get the meat, wash it under cold running water. And soak in water for 3 hours to remove excess salt, every 30 minutes it is desirable to change the water to fresh.
    After 3 days, we get the meat, wash it under cold running water. And soak in water for 3 hours to remove excess salt, every 30 minutes it is desirable to change the water to fresh.
  3. Now you need to compress the meat and remove excess moisture. Wrap the meat in a fresh disposable diaper, put it under the load for 1 day in the refrigerator.
    Now you need to compress the meat and remove excess moisture. Wrap the meat in a fresh disposable diaper, put it under the load for 1 day in the refrigerator.
  4. After a day, we get a flat, dry piece of meat. Smear it with lemon juice, and then spices. Wrap in cheesecloth.
    After a day, we get a flat, dry piece of meat. Smear it with lemon juice, and then spices. Wrap in cheesecloth.
  5. I don't use rope or elastic bands. To compress the meat and give it a round shape, I use ties.
    I don't use rope or elastic bands. To compress the meat and give it a round shape, I use ties.
  6. I put together 3 small ones to wrap the meat, but you better look for the long ones in advance.
    I put together 3 small ones to wrap the meat, but you better look for the long ones in advance.
  7. This is very convenient because as we lose weight, we can tighten the meat with ties, giving it the correct shape.
     This is very convenient because as we lose weight, we can tighten the meat with ties, giving it the correct shape.
  8. Hang the meat on the refrigerator door or on a cold loggia / balcony (5-12 degrees).
    Hang the meat on the refrigerator door or on a cold loggia / balcony (5-12 degrees).
  9. It is important that there is air circulation and preferably humidity of 50-70%. My meat hung in the refrigerator during the day, and at night I hung it on the loggia. It took me 2.5 months.
    It is important that there is air circulation and preferably humidity of 50-70%. My meat hung in the refrigerator during the day, and at night I hung it on the loggia. It took me 2.5 months.
  10. So for 2.5 months, the meat lost weight from 1.5 kg to 0.8 grams. Almost half the weight. Let's cut it up.
    So for 2.5 months, the meat lost weight from 1.5 kg to 0.8 grams. Almost half the weight. Let's cut it up.
  11. Bon appetit.
    Bon appetit.

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