With podcherevka (1000 gr.) to remove the skin, cut off the lower layer of fat, leave the meat layers and a small layer of fat layer.
Then prepare a mixture of spices:
Thyme-1 / 2 tsp
Paprika - 1 tablespoon
Ground black pepper - 1 teaspoon
Garlic powder-1 tablespoon
Nitrite salt-15 gr.
The mixture is stirred.
Wash the walnuts and dry them/fry them in a pan without adding oil.
RUB the podcherevok lightly massaging on both sides with a mixture of spices. Then add the roasted and chopped walnuts to the inside of the podcherevka and distribute the nut crumbs over the entire surface of the podcherevka.
Roll the podcherevok into a roll, pull the molding net.
Wrap the roll in plastic wrap and put it in the refrigerator for two days.After two days, remove the roll from the refrigerator and send it to a cold oven, set the temperature t85c. and cook the roll for 30 minutes. Then increase the temperature to 90C and cook for an additional 20-25 minutes. Next, take the roll out of the oven and check the temperature inside the roll, to do this, stick a thermometer in the middle, in my case, the temperature reached 60C. This tempetarure not sufficient for full commitment of the loaf. Then re-send the roll to the oven and increase the temperature to 100C and cook for an additional 15-20 minutes. and again check the temperature inside the roll. As soon as the temperature reaches 68-70C, the roll will be ready. Remove the roll from the oven and cool to room temperature, then wrap tightly with cling film and send to the refrigerator for a day to cool and fully stabilize the roll. D of the steering wheel 8 cm
P.S. I Want to pay attention to the temperature regime. The ovens are all different, for cooking such rolls in some ovens 85-90C is enough to reach the temperature inside the roll 68-70C, in other cases, this temperature regime is not enough to achieve the necessary temperature inside the roll. Therefore, you should always focus on the size of your oven.