Balyk daga alade a gida

Ta hanyar kwari a cikin asali an fahimci salted, sa'an nan kuma ya bushe kifi. Amma kwanan nan an kira su kamar naman alade mai naman alade ko naman sa, wanda sakamakon sakamakonsa ya fi kama da kayan da aka gama daga kifi kuma a wasu yankuna ana kiransa polandvice.

A gaskiya ma, ƙwallon alade daga naman alade, kamar yadda ba a kira shi ba, yana da tamanin nama sosai, zai zama mai rahusa don dafa shi a gida. Bugu da ƙari, ba zai zama da wuya a yi haka ba, zai kasance da haƙuri da cin nasarar girke-girke.

Sun dried balyk naman alade a gida - girke-girke

Sinadaran:

• Pork loin (zane-zane) - 1.2 kg;
• gishiri, babban (ba a iodized) - 120-150 g;
• ƙasa baki da ja barkono - dandana;
• ƙasa coriander - dandana;
• Ground red paprika - dandana.

Shiri

Wannan girke-girke yana da sauki sosai kuma baya buƙatar ku ga ƙoƙarin musamman da lokaci. Ƙungiyar naman alade da aka zaɓa wanda aka zaɓa (kashiless) ba tare da kasusuwa ba ya rushe a hankali daga kowane bangare a cikin babban gishiri don ya rufe dukkanin naman nama kuma mun sanya hunk a cikin gilashi mai dacewa ko jirgin ruwa mai suna. Daga sama mun ɗora kaya da kuma sanya nama a kan shiryayye na firiji don kwana uku, sau da yawa juya shi a kan.

Bayan lokaci ya ɓoye naman alade tare da takalma ko tawul din daga danshi kuma an shafa shi a kowane bangare tare da cakuda kayan yaji, wanda muke shirya ta hanyar haɗuwa da ƙasa mai launin ja da barkono baƙar fata, da kuma coriander mai dadi paprika. Muna kunshe da nama tare da yankakken ganyaye, sauye sau uku ko tare da tsabta mai tsabta kuma an ɗaure shi da igiya. Muna rataya kayan aiki a cikin wani wuri mai kwakwalwa a ƙarƙashin yanayin ɗakuna na kimanin biyar zuwa bakwai, bayan haka zaku iya yanke kayan ƙwaƙwalwa a cikin ƙananan yanka kuma ku ji dadin.

Savory balyk daga alade a gida - girke-girke

Sinadaran:

• Pork loin (zane-zane) - 0,9-1,1 kg;
• gishiri mai girma (ba a iodized) - 70 g;
• sugar granulated - 10-15 g;
• kullin - 55 ml;
• tafarnuwa hakora - 4-5 inji mai kwakwalwa.
• a sa na condiments da kayan yaji don naman alade - 25 g.

Shiri

Da farko, mun shirya yadda ya kamata a yanki naman alade. Don wannan, muna wanke shi, bushe shi kuma mu cire shi daga duk fina-finai kuma idan akwai rami. Bayan haka, zamu hada gishiri da sukari da sukari, kara tsarkakewa da kuma tafarnuwa tafarnuwa ta hanyar latsawa, zamu jefa jigon kayan ƙanshi da kayan yaji don naman alade kuma muyi kwakwalwa tare da yankakken nama daga kowane bangare. Yanzu muna da naman a cikin gilashi mai kyau ko gilashin gilashi, zuba gurasar marinade daga sama da bar shi a cikin yanayin ɗakin, amma a zazzabi ba ta wuce ashirin da digiri a kowace rana ba. A wannan lokaci, juya naman sau da yawa zuwa wani ganga.

Bayan ɗan lokaci, muna bushe naman alade, cire tafarnuwa da sauran gishiri daga tafarnuwa, kunsa shi a cikin yankakke, sauya sau uku ko sau hudu kuma sake dawo da shi tare da maƙila mai haske. Don bushewa, yanzu wajibi ne a rataya kayan aiki a cikin wani wuri mai kwakwalwa a ƙarƙashin yanayin ɗakin. A cikin ɗakin ɗakin, wannan wuri ya dace Gilashi ko baranda (idan yanayin yanayin zafi ya ba da damar).

Muna ƙwaƙwalwar ƙwayoyi, dangane da lokacin farin ciki na yanki daga kwanaki hudu zuwa goma sha biyu, bayan haka mun kunsa shi da takarda takarda kuma ajiye shi a kalla a rana a firiji, inda muke ci gaba da adana idan ya cancanta a nan gaba.

Idan smokehouse ya kasance, yana yiwuwa a dafa kayan ƙanshi alkama daga alade a gida, ajiye naman alade da naman alade a 30 digiri a rana. Muna shan nama kafin mu sami kyawawan amber, sa'an nan kuma mu rataya shi don kara bushewa a cikin wuri mai sanyi don kwanaki da yawa, kunshe nama da gauze.