Homemade Cured Bondiola
Ingredients:
.- 1 bondiola (881oz.).
.- 8.81 oz. of coarse salt.
.- 1.76 oz. of sugar.
Required amount of:
.- Lemon zest.
.- Sweet, smoked or spicy paprika (or a mixture of all three).
.- Black and white peppercorns.
.- Net.
.- Micro-perforated paper (these last two items are easily available on the internet and are usually sold together).
Preparation:
Make a mixture with the salt, sugar and lemon zest.
Place the bondiola in a large container to be able to work comfortably.
Spread most of the mixture over it (we reserve a little for the next few days) and massage vigorously for 20 minutes. The bondiola will begin to release hemoglobin and the mixture of salt and sugar will dissolve in the meat.
Put the meat in a narrow container and put it in the fridge for 7 days.
Every two days it is important to check how the piece of meat is and remove liquid excess. If you see that there are no grains of salt and sugar, you can add a little of the mixture that we previously reserved for this occasion (let's not add the salt if we see that there are still grains because we run the risk of being very salty!)
After 7 days, remove the bondiola from the refrigerator. You will appreciate the color change (it is no longer pink, but a light brown color), texture (much more resistant to the touch) and size.
Rinse it with plenty of cold water to remove any remaining salt and sugar and place it in a container with water (covering it in its entirety) for an hour.
After this time, dry our meat with kitchen paper and cover it with a mixture that ypu are going to make with paprika and pepper (the pepper is slightly crushed).
You can use the spices that you like the most for this process. We prefer something very classic.
Tie the bondiola as if it were a matambre to start shaping it (this step can be skipped).
Place it on a plate with a grid so that the air can pass through all the sides of the meat and that it has as little contact as possible with the surface of the plate.
Take it back to the refrigerator for 10 days (we can rotate it to continue shaping it).
After this time, take it out of the refrigerator and remove the thread.
Wrap it in micro-perforated paper as if it were a candy as tight as possible. Put the net and tie both ends.
Leave it hanging for a month at least (the piece of meat should lose 30% of its original weight).
Put it in a wine cellar at 16 °C (60,8 °F). If you do not have a cellar, it can be perfectly hung in a cool and dry place in the house (if it can be dark, better).
Do not be scared if you see any fungus or mold on the surface, as it is completely normal. The mold should be white or green in color but never black.
Our bondiola was parking for a month and a half until it lost the appropriate amount of weight (we recommend not consuming it before this happens).
During the whole process it is VERY important to verify that the meat does not give off any type of unpleasant smell (this applies to any cured meat that you make).
If this is the case, we will have to discard the piece since it was not cured correctly.
The formula that we use to cure our meats (salty) is approximately 3 days per kilo (3 days per 35.27 oz).
For the parked in the refrigerator (before wrapping them in paper and placing the net) we calculate approximately 4 days per kilo (4 days per 35.27 oz)
Bon Appétit!
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#homemadebondiola
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25 май 2021
