Гуанчале Свиная Щека | Домашнее сыровяление | 2022 | ENG SUB

HELP THE CHANNEL✅ One-time, using the CloudTips service https://pay.cloudtips.ru/p/1dcdbd39 Monthly, powered by Boosty https://boosty.to/bochanovs_kitchen Thank you from the bottom of my heart🤝🙏❤️ Timecode: 00:00 - 00:31 Acquaintance 00:32 - 01:12 Meat selection and preparation 01:14 - 02:16 Curing mixture preparation 02:17 - 03:39 Salting Cheeks 03:50 - 04:43 Washing after salting 04:45 - 05:52 Drying Preparation 05:53 - 06:44 After two weeks of curing 06:45 - 07:25 Bon appetit Ingredients: pork cheek - 870 gr (840 gr after stripping) sea salt - 25 gr (3% of the weight of the meat) nitrate salt - 3 gr (0.25% of meat weight) sugar - 13 gr (1.5% of the weight of the meat) black peppercorns - 4 gr cloves - 6 pcs nutmeg - optional Warm up the spices and grind to a large fraction. mix in the rest of the ingredients. Cover and rub the meat with curing mixture. Leave at room temperature for 6 hours, wrapped in films or a bag. At this time, the fermentation process with the participation of lactobacilli will start. Put the meat in the refrigerator for 7 days. Rinse in 500 ml of white wine. Dried at room temperature for 7 days, hanging on a hook. Continue the drying process until a weight loss of 16-20%. Wrap the finished guanchale in parchment and refrigerate for 14 days to ripen. Everything is ready!!! "BOCHANOV'S KITCHEN" is an author's culinary project created for those who are ready to experiment with taste and are not afraid to try something new!!! A large collection of video recipes worked out to the smallest detail and carefully filmed in 4K format. Let yourself expand the horizons of your culinary experience. Cook with me. Let the bewitching process of cooking become a form of meditation for you and allow you to escape from the daily hustle and bustle at least for a short time. Thank you🤝👌💪 Peace to everyone ✌️