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Homemade drum for Christmas

Homemade drum for Christmas



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The kidneys are cut longitudinally and put in water with vinegar for 1 hour.

Wash the organs and bring to the boil. Put in water; salt, bay leaf, peppercorns (a few). During cooking, remove the foam. When everything is boiled, let it cool a bit, then cut it into small cubes, peel it, bone it, salt it, pepper it to taste, add thyme and crushed garlic. Mix everything well, adding a little of the juice in which they boiled.

Fill the stomach of pork or thick mats, tie at the ends or sew and boil. Put in water: peppercorns, salt, bay leaves.

Boil for 15-20 minutes. Remove from the pan, leave to cool a little. When it is still a little warm, place it between two wooden bottoms, and place a weight on top to press.


That's how you make the best homemade drum for Christmas. Recipe

Homemade recipe drum

Homemade recipe drum. Pork drum is an indispensable dish on the Christmas table.

SOURCE: realitatea.net

AUTHOR: REALITATEA.NET

Homemade recipe drum. For the traditional pork drum, clean the pork stomach of the inner membrane. It is easiest to clean with coarse salt. Wash it, leave it for an hour in water with vinegar and onion.


Toba house

Yesterday was Ignat and that means it was the perfect time to cut the pork and cook everything, from the pig's alms to various "crap". I've already shown you the recipes for homemade sausages, cold cuts, jumari and caltabosi, but the queen of Christmas dishes was missing: tufa of house.

I don't like greasy drums, colds are one thing, drums are different, from my point of view, so I didn't put any legs or pork head, the only fat being a piece of goiter and some mice. The procedure is very simple and careful: you can find pork stomach at the butcher's, ready washed and cleaned, ready for filling. Otherwise, you need a kitchen thread to sew your stomach and a roomy pot. Do we make the drum?

Ingredient:
& # 8211 1 pork stomach, washed and cleaned
& # 8211 2 kg pig organs (kidney, heart, tongue, liver)
& # 8211 300g mice
& # 8211 500g gusa
& # 8211 3-4 carrots
& # 8211 2 onions
& # 8211 7-8 cloves of garlic
& # 8211 peppercorns (red and black), coriander berries, bay leaves, a few cloves, a mixture of unground spices (I used a mixture of coriander, cumin, fennel, etc.), salt
& # 8211 an envelope of gelatin

First we keep the pig's organs and stomach in cold water with vinegar overnight, to remove the smell. We deeply grow organs, especially the kidneys.

After they have been in cold water overnight, we boil them (in fresh water), together with the vegetables, gooseberries, mice and all the spices. Salt to taste. Let them boil until the fork enters easily into each piece of meat.

We take out the meat and the vegetables, we throw the vegetables, we cut the meat into small pieces. I had sewed the pork stomach, leaving a small opening through which to fill it with the pieces of meat. We stuff the meat as hard as we can and because we didn't use very thick meat, we have to "tie" the drum with an envelope of gelatin: we take 500ml of the water in which the meat was boiled and we dissolve the gelatin in it.

Then we pour the meat soup with gelatin over the pieces of meat, in the pork stomach. I then sewed the stomach to close it completely and put it to boil in the water in which the meat was boiled, until the fork passes well through the membrane and the meat. Then remove the drum on a wooden bottom, cover it with another wooden bottom over which we put some weights, but be careful not to crush the drum. Let it cool overnight and you're done!

This is what the drum looks like 24 hours after it was made. I say that it turned out very floury, it is thick, it is not very fat, it bonded very well and it does not have too much gelatin. It's definitely better than any drum on the market and honestly, it was very easy to do, it's the first time I do it alone and it really turned out very well. I ate, of course, a lot of onions and mulled wine, for Christmas we repeated the tasting, maybe even with a boiled tuiculita!


Recipes for the Christmas table. Traditional pork drum, peasant recipe

We can't let the winter holidays go by without having traditional pork dishes on the table, including this traditional pork drum.

Traditional pork drum

The traditional pork drum recipe is a peasant one, inherited from ancestors, in which all the pork organs are used, cooked until the flavors intertwine. It goes very well served with a hearth, also peasant, with onion or leek and a glass of fragrant and good brandy.

Here's what we need for the Traditional Pork Drum Recipe:

  • pork stomach for stuffing, or thick pork cheeks
  • 1/4 head of pork
  • 1 pork ear
  • 1 pork tongue
  • 3/4 pork liver
  • 1 pork kidney
  • 1/2 pork loin & acircn
  • 1/2 spleen of pork
  • salt
  • pepper
  • thyme
  • 2 bay leaves
  • coriander 2-3 berries,
  • Paprika

Preparation for the traditional Pork Drum Recipe

Wash the pig's head and ear thoroughly and boil salt water and 2 bay leaves.
In another bowl, boil all the pork organs, in a lot of cold water, over medium heat, add a sprig of thyme.
Remove the foam from both vessels.
After the meat comes off the bone, take it out of the bowl and let it drain and cool.
So are the organs.

Then chop all the cubes and mix, season with salt, pepper, thyme and paprika.
It is added from the liquid that they boiled, a little from each one, because there is also the gelatin necessary for the icing.
Thoroughly clean the pork stomach & icircn water with salt and vinegar, then fill with the above mixture.
Sew the pork stomach with kitchen thread, then boil the icing water on low heat for a maximum of 20 minutes.
Remove from the soup and leave to cool with a weight on top, until ready to serve.


Pork drum & # 8211 Traditional recipe used by the elderly

Ingredient: 1.5 kg pork legs (4 pcs) 1.5 kg pork tongue (approx. 8-10 pcs) 500 g pork heart 500 g pork kidneys 1 kg pork (from raw steak, leg or shoulder ) 1.5 kg bacon with mice (from pork belly)
Spices: 80 g salt once (special for pickles and food industry) & # 8211 divided into 2 30 g freshly ground black pepper & # 8211 divided into 2 50 g paprika 120 g crushed garlic & # 8211 divided into 2 Optional: little coriander, enibahar & # 8211 I don't use them & # 8211 Furthermore: stomach or cecum pork thick matte, bladder chalk (basic)
Homemade drum traditional Transylvanian recipe. Pork drum with tongue, kidneys, heart, mice, meat and garlic, beautifully colored with paprika. How to make a homemade drum? How to fill and boil pork drum? Homemade drum is not missing from the Christmas and New Year table of Romanians. Pork drum can be likened to colds (piftia), being composed of about the same ingredients: mice, legs, cartilage and meat on the pig's head (ears, rat), tongue, kidneys, heart and pieces of meat on the cheek, pulp or back. Even the seasoning is similar to that of meatballs: salt, pepper and lots of garlic.

In our area (Arad - Timisoara) we also put sweet paprika (paprika) in the gelatinous juice that binds the component pieces of the drum. What a beautiful aroma and color it receives! A few days ago I prepared with Diana both the drum and the lebar (maios) - recipe here and caltabosi (recipe here) homemade. We were guided by local recipes (some family) that we adapted to living conditions in the city, even in the block. Many people are discouraged by the fact that they do not know the techniques of cooking these homemade sausages in small quantities and with the usual household means.

Mister. Peter Ioó, son of a butcher, a reliable farmer from Timisoara and a declared fan of our blog, virtually advised us during the preparation of these goodies, giving us pertinent advice on the correct technique of boiling, seasoning, tying, draining and smoking them. The homemade drum is traditionally filled in the stomach or bladder (basic) but you can also use matte chalk (thick). We like the smoked drum so after scalding and drying we take it to the smoker for 2 days.

From the ingredients below (6.5 kg of meat and organs) we obtained 5 kg of homemade drums - that is, 2 small drums of 2.5 kg each. Nothing is nailed down and you can juggle the ingredients as you wish. I like one drum with a lot of gelatinous pork legs and I would replace the lean meat with them. It's just an example. I don't put bacon in the drum either… some people like it. There are drum recipes in which there is also chopped sausage, mixed with gelatinous juice or blood, as in blood.

HOW TO MAKE A HOMEMADE TRADITIONAL ARDELENEASCA RECIPE

boiling pork drum components
I weighed all the pieces and placed them on a tray: pork legs, tongues, hearts, kidneys, bacon and a piece of meat (pork shoulder). We don't put liver in the drum. I talked about their legs with the existing brushes and peeled them well from the leather scraps that hung on them. I rinsed them with cold water. The tongue is boiled as such and subsequently cleaned of the membrane.

I put all these pieces (except the kidneys) in the pressure cooker, I filled it with water to the mark and I seasoned everything with 40 g of salt, 15 g of ground pepper and 60 g of crushed garlic (half of the quantities indicated in the box of ingredients). . If all the pieces are boiled in the country WITHOUT salt in the boiler, here I allowed myself to proceed exactly as for colds and to season everything partially from the beginning. I closed the kukta hermetically with the lid provided and placed it on the stove. From the moment it starts to bandage, I calculated 60 minutes, reducing the fire under it to a minimum. In the meantime, I sectioned the kidneys for a long time and placed them for 30 minutes in a bowl of cold water and a few drops of vinegar (to get the specific smell out of them).

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Home drum like in Moldova

Leave it to boil for a maximum of 1 hour, over low heat, always prick it so that it doesn't crack, then take it out and place it between 2 wooden countertops, and put weights on top.

Be careful not to make the tops softwood or used for fish, because the drum will catch specific odors. If you do not have countertops, use trays and weights on top, to press.

Leave to cool until the next day, then cut and enjoy with great appetite.

You can also smoke, if you want and you have where. & # 128578

Tips from Gina Bradea

That's how I make the drum, be very careful to put mice, sneakers or bristles in abundance to gel the juice well. I don't like to use commercial gelatin, I better put an extra ear or adidas.

to drum pig's head is also used, but I don't use it, I can't stand to see it in the pot, every time I buy pork, I give my mother her head.

To my grandparents, on the Barlad line, blood is added to the drum and lebar, but I don't like it. When the pig is cut, a woman comes quickly with a pan and gathers the pig's blood, fresh (usually the jugular is sectioned and the blood spills profusely, and the pig dies quickly and without torment), then a handful of salt is added and mixed. well, so it doesn't clot.

Home drum like in Moldova

I do not eat blood drum or lebar, or bleeding of any kind. I can't stand to cut the pig either, I'm sick of that smell of fresh blood. Even if I prepare everything afterwards, I don't want to smell fresh blood. & # 128578

And I dedicate this recipe to Diana, a strong subscriber and commentator of the blog Pofta Buna. Diana and so, because I don't know more, she is incognito & # 128578

You can also see the video with our drum, how we do it and what it looks like, in the video below. It is fragrant, slightly spicy and very well bound.

You can subscribe to our Youtube channel and we invite you to watch the other video recipes & # 128578


Video: ΑΝ ΔΕ ΒΡΩ ΤΟ ΚΙΝΗΤΟ. ΤΗΝ ΠΑΤΗΣΑ! Μαζί με @Aggelos Live