Saltison - 3 cooking recipes

Find great sample saltison recipes in the bestrecipes24.com collection of culinary flavors and aromas. Try options with various offal, with the addition of different types of meat, aromatic spices. Immerse yourself in the indescribably delicious atmosphere of amazing meat taste!

Saltison is a rich cold meat snack made from pork head. To prepare it, you need to select the head of a young pig (cut it into several parts right there at the butchers). You can additionally add heart, tongues, lungs and liver to saltison. Although this technique is a retreat, it is quite acceptable. Cooking meat snacks in the stomach is considered a classic. But it can be prepared in any container (plastic bottle, food bag, glass container, etc.). The meat will easily take the shape of the container in which it was placed - so it all depends on your imagination.

Interesting recipe: 1. Prepare your stomach in advance. To do this, rinse it very thoroughly on all sides. Using a non-sharp knife, scrape out the inner surface, not avoiding any wrinkles.2. Soak overnight in highly salted water with onion and lemon.3. In the morning, rinse the stomach with several waters. Carefully, so as not to tear the stomach itself, remove the mucous layer.4. Carefully wash the pieces of pork head, scrape them out, remove the eyes and soak in cold water for several hours.5. Change the water in the meat several times.6. Place the prepared meat in a spacious saucepan.7. Fill with cold water with a margin of 4-5 centimeters on top.8. Bring to a boil, carefully skimming off the boiling foam.9. Cook over low heat for 5-6 hours or until the meat separates freely from the bone.10. An hour before it’s ready, add salt, bay leaves, onions, carrots, and black peppercorns.11. Boil the tongue separately from the total mass of meat.12. After the allotted time has passed, remove the meat from the broth. Remove all bones, peel the tongue, discard the boiled vegetables.13. Strain the meat broth.14. Chop the meat, tongue and cartilage quite coarsely.15. Add crushed garlic and aromatic spices to taste to the minced meat. Pour in some broth. Stir.16. Loosely stuff the stomach with the prepared meat. Sew up all entry holes.17. Place it in a saucepan and add broth. Add some salt.18. Cook for about 1.5 hours over low heat.19. After cooking, drain the broth and place the saltison under pressure 20. Leave in a cool place for a day.

Helpful tips:• If for some reason there are few gelling components in the broth, then you can use food-grade gelatin.