Polendvitsa at home. Belarusian recipe of pork, chicken fillet, beef in brine, soy sauce, dry-cured. Photo step by step

Home-cooked pork polendvitsa is nothing less than a “meat masterpiece.” And in Belarus, the birthplace of the meat miracle, it is not without reason that it is included in the TOP culinary “Seven Treasures of Belarus”. You can’t buy real Polendvitsa in a store, but it’s so easy to prepare that even a novice housewife can make dried pork with seasonings on her own.

This delicacy will always be a success. It will help out in case of unexpected guests, it will taste delicious on a sandwich. But since we are talking about raw meat, it is important to know about some nuances of cooking at home:

It is imperative to observe the proportions of salt and weight of meat, drying and salting times.
For salting, we take the pork loin lying along the ridge, which in Belarus is called “polendvitsa”. This is the so-called “lazy muscle” - a strip of pulp measuring 35-45 cm by 10-11 cm. A small amount of fat can be left, but it is best to cut it off.
Use only fresh meat; homemade Polendvitsa cannot be dried from frozen pork.
It is better to cut thick pieces, otherwise salting and subsequent drying will take more time.
At the stage of salting the meat, periodically turn the pieces so that they are evenly salted and saturated with spices.
To make the seasonings tastier and release all the flavor, mix them and heat them for a couple of minutes in a dry frying pan. Then I advise you to grind them as finely as possible.
If too much juice comes out, drain it.
To improve the taste, you can add cognac to the seasonings.
Dry pork in a warm, dry area with good ventilation. The pieces should hang freely without touching anything. Soon a dense crust will form on the surface, under which the polendvitsa will ripen.
There are a lot of recipes for homemade Polendvitsa, since you can add a wide variety of seasonings and spices. Add red hot pepper, traditional black pepper, mustard, paprika, coriander, dry garlic, curry, cumin.

1 Dried pork polendvitsa in Belarusian style at home
2 How long does it take to dry Polendvitsa?
3 Pork Polendvitsa - recipe in brine
4 How to dry pickle pork polendvitsa
5 Chicken Polendvitsa at home
6 Video recipe for homemade Polendvitsa

The simplest recipe

This is the simplest preparation option.

What ingredients will be needed?

Product set:

pork – 1.1 kg;
garlic – 3 large cloves;
sugar – 1 tbsp. l.;
ground black pepper - to taste;
bay leaf – 2 pcs.;
salt – 2 tbsp. l. (with a slide);
dry cumin – 1 tsp.

Step-by-step cooking process

How to cook:

First, mix sugar and salt.
Rub a piece of meat with this loose mixture.
Then the carbonade must be placed in a large cup.
They put oppression on him from above.
The fillets are kept in the room for 3 days.
It should be turned over once a day.
In summer, meat is salted in the refrigerator or basement.
During this time, excess moisture will be released from the meat. It will need to be drained.
Then the piece is dried with paper napkins.
The garlic is passed through a press, and the bay leaves are torn into small pieces by hand.
Next, rub the carbonade with garlic gruel and chopped bay.
It is also sprinkled with salt, ground cumin, and pepper.
Spices are distributed over the meat.
Then you need to take clean gauze.
The piece should be wrapped in cloth, wrapped several times.
Next, the workpiece is wrapped with thick twine or thread.
A loop is made on it and hung in a warm place for about 5 - 7 days, where the meat will dry.
Its readiness is checked as follows: the workpiece is squeezed by hand. It’s time to remove the polendvitsa if its surface is hard and the inside is soft.

What can I add?

The drying time of carbonate depends on its size, as well as the temperature and humidity of the room. This is also influenced by personal preference.

Rules for serving dishes, decoration

The piece is cut into thin slices and laid out on a plate. It is served with bunches of dill, parsley, green onions, and fresh vegetables.

How to pickle polendvitsa at home: recipe step by step

Wash a kilogram of pork fillet thoroughly. Then dry thoroughly with a paper towel. Rub a piece of meat with salt (at least two tablespoons). Place it in a bowl and put pressure on top. So the polendvitsa should stay in the refrigerator for three to four days. During this time, she will secrete juice. We take out a piece of meat and remove excess moisture with a napkin. Now prepare the spice mixture. Squeeze five cloves of garlic into a bowl, chop two bay leaves, add a pinch of ground black pepper, a tablespoon of granulated sugar and one and a half teaspoons of cumin. Rub a piece of meat with this mixture. You can change the composition of spices at your discretion. We wrap a piece of meat with gauze folded in half so as to block access to it for flies and other insects. We hang it at one end and leave it in a well-ventilated but warm place. We dry the polendvitsa for at least a week. The process may take longer. The center of the meat should remain slightly moist. The finished dish should be stored in the refrigerator in parchment paper.

Belorussian

Polendvitsa at home (the national Belarusian cuisine recipe is easy to prepare) turns out no less tasty than store-bought.

The recipe follows.

What ingredients will be needed?

Required:

Ingredient	Quantity
coriander	1 tsp.
caraway	7 g
pork loin	1.5 kg
salt	120 g
black peppercorns	8 g
garlic	7 – 8 cloves

Step-by-step cooking process

Cooking steps:

Dry spices must be put in a mortar and ground with a pestle.
The same procedure is done with a rolling pin or ground in a coffee grinder.
Spices should not be turned into dust. Large pieces of pepper and cumin should also be present.
The garlic should be finely chopped with a knife. Then it is seasoned with spices, salt is added, and mixed.
Sprinkle the mixture generously over the loin. They try to press it tightly to the meat.

Polendvitsa at home, recipe in Belarusian.
Then the gauze is folded in three. Carbonate is placed on it.
It is wrapped tightly and tied with twine on top several times.
Then the prepared piece is transferred to a tray.
Then it is not very tightly covered with film. Air must enter the container.
The carbonade is placed in the refrigerator for 3 days.
The workpiece is turned over 2 times/day.
Then it is hung for a week in a cool room. It should be well ventilated.
Then the polendvitsa should be hung in the kitchen. The workpiece is placed closer to the stove.
It is dried for about 2 - 3 weeks.
Then the finished product is unwrapped and the spices are shaken off. The loin is wrapped in parchment and stored in the refrigerator.

What can I add?

The Belarusian dish can be prepared according to a different recipe.

Ingredients:

dried dill – 1 – 2 tbsp. l.;
pork tenderloin – 1 kg;
black pepper – 2 pinches;
salt – 3 tbsp. l.;
bay leaf – 1 – 2 pcs.

Cooking process:

The meat is rubbed with salt on all sides.
It is kept for at least 2 days in the refrigerator, occasionally turned over.
Then the piece is dried with a paper towel, sprinkled with dill, chopped pepper and laurel.
The fillet is wrapped tightly in gauze, making 2 - 3 layers, and secured with twine.
Then it is hung for about 7 - 10 days in a well-ventilated area.
Then the polendvitsa, wrapped in gauze, is stored in a cool place.

Rules for serving dishes, decoration

Carbonate is cut with plastics. It is served with vegetable salads and herbs.

From pork

At home, they make traditional pork polendvitsa.

This is a pretty simple recipe.

What ingredients will be needed?

You need to prepare:

loin – 1.4 kg;
ground coriander, dried dill - 3 tbsp. l.
pepper – 10 g;
cumin, mustard powder - 1.5 tbsp. l.
garlic – 14 cloves;
sugar – 5 – 8 g;
salt – 2 tbsp. l.

Step-by-step cooking process

Preparation:

First of all, the meat should be washed and dried.
Then salt is poured into a bowl. Add sugar, dry mustard and dill. Add the rest of the spices.
Everything is mixed.
Garlic is peeled. The slices are passed through a press.
This paste is added to the rest of the ingredients.
The ingredients are thoroughly mixed.
Then the carbonate should be rolled in spices. They also rub the piece with them, making sure that they stick to the surface as much as possible.
Next, the meat is placed in a container. It is covered with a lid or cellophane film. A gap must be left to allow air to pass through.
Polendvitsa is kept in the refrigerator for 3 days. The piece must be turned over 2 times/day.
Then the workpiece is taken out, wrapped in gauze, and tied tightly with twine or elastic bands.
Then it is hung over the stove for a week or placed in another warm, dry place.

Rules for serving dishes, decoration

The meat is cut into pieces. It is served with sliced vegetables from cucumbers, tomatoes, as well as various greens.

Polendvitsa at home: wet method recipe

As you might guess, this method involves soaking in brine. We will begin the description with its preparation. Pour a quarter cup of rock (not iodized!) salt into one and a half liters of water. Place the pan on the fire and add the following spices: three cloves, half a teaspoon each of chopped bay leaf, mustard seeds and dill. Again, you can change the spice mix to suit your taste. Bring the brine to a boil and cool it. Place a half-kilogram piece of pork tenderloin in it. We put it in a cool place (balcony, cellar) for six days or a week. Squeeze five cloves of garlic through a press, mix with a spoon of grated horseradish, a pinch of sugar and 50 grams of dried dill and parsley. Remove the meat from the brine and rub with the new mixture. We leave it to marinate in the same place for another day. Place the Polendvitsa on a sieve. We install oppression on top. When excess moisture has drained, wipe the meat from spices, wrap it in gauze or cloth and hang it to dry. In about ten days you will be able to enjoy the delicacy.

Chicken fillet

Homemade Polendvitsa (the recipe may include other types of meat) made from chicken has a dense texture but a more delicate taste.

Preparation next.

What ingredients will be needed?

List of required products:

Ingredient	Quantity
breasts	1 kg
salt	1.5 tbsp. l.
sugar	20 g
dill, coriander	1 tsp each

Step-by-step cooking process

Cooking technique:

First, you need to wash the fillet and wipe it dry with a paper towel.
Then salt and coriander should be poured into a plate. Sugar and dried dill are added to them.
The components are mixed.
Next, each breast is generously rubbed with spices.
They are placed in plastic containers and placed in the refrigerator for 24 hours.
The meat should be turned over periodically.
It is taken out after a day and dried with a paper towel.
Then the gauze fabric is folded in several layers.
Place meat on it and sprinkle with salt.
The pieces are tightly wrapped in gauze and tied with a strong thread.

They are hung in a cool, well-ventilated place. They must stay there for at least 10 days.

What can I add?

A dish like this can be made more spicy by preparing it in a slightly different way.

You will need:

paprika – 1 tbsp. l.;
fillet – 3 pcs.;
coarse salt – 60 – 70 g;
ground red pepper – 2.5 tsp;
garlic – 6 cloves.
black pepper – 4 tsp.

Preparation:

Dry ingredients are mixed. Squeeze half the garlic into them.
The fillet should be washed under running cold water and dried with napkins.
The breasts are then rubbed with the spicy mixture.
The pieces are placed in a container. They are placed in the cold, where they must remain for at least 24 hours.
The resulting juice is not drained. The fillet will be marinated in it.
Next, the breasts are pulled out and washed well. Then they need to be blotted with a paper towel.
Then the meat is wrapped in clean gauze and sent back to the refrigerator for a day.
Then it is hung in a ventilated area for another 2 to 3 days.

Rules for serving dishes, decoration

The finished fillet is cut thinly. It is served topped with green onions, sprigs of parsley and dill.

Ukrainian recipe for dry-dried polendvitsa

According to this prescription, we rub a one and a half kilogram piece of pork with a mixture of half a glass of salt and half the amount of sugar. Place in the refrigerator for 15 hours. Wash, dry and rub with salt again. Place in a container and place in the refrigerator. This time, the recipe for salting polendvitsa at home suggests waiting a day. After this, wash the meat again and wipe dry. Finely chop five cloves of garlic. Mix it with paprika, black and red pepper, coriander, cilantro peas and other spices at your discretion. Rub the polendvitsa with this mixture and put it in the refrigerator for another day. And only after that we put the meat in a clean stocking, which we hang in a dark, cool (up to + 18 0C) and well-ventilated room. Polendvitsa should dry for five to ten days.

Beef

This dish will be an excellent replacement for the usual sausage.

What ingredients will be needed?

Required Products:

garlic – 3 – 4 cloves;
dill, pepper, coriander - to taste;
beef – 1 – 1.5 kg;
salt – 65 – 75 g;
laurel - a few leaves;
cumin – 8 g.

Step-by-step cooking process

How to cook:

The tenderloin is washed and wiped with paper napkins.
Garlic should be peeled and crushed using a press.
Then the garlic mass is mixed with salt. It is used to rub meat.
Then it is placed in a deep container and left for 3 days in the cold.
The piece is periodically turned over.
Spices are mixed in a bowl.
The pulled out beef is shaken off salt and garlic and dried with a towel.
It is rubbed with spices, then wrapped in gauze, winding several layers.
The top is tied with a rope.
The tenderloin is hung in a warm but drafty room. Leave for 2 weeks.

Rules for serving dishes, decoration

This meat is cut into thin medallions. It is served on lettuce leaves.

In brine

Polendvitsa at home (the recipe using brine is simple and unusual), made in this way, has more tender meat similar to ham.

What ingredients will be needed?

You will need:

Ingredient	Quantity
horseradish, Russian mustard	2 tsp each
pork	1 kg
salt	0.5 tbsp;
garlic	1 clove
dill	50 g
sugar	4 tsp.
water	3 l
Bay leaf	2 pcs.
parsley	45 g
mustard seeds, dill	2 tsp each
carnation	5 buds

Step-by-step cooking process

Cooking technique:

Salt, dry spices, and 3 teaspoons of granulated sugar are poured into the water. Then it is boiled.
The tenderloin must be washed and the film removed.
It is placed in a plastic container and filled with cooled brine.
Then the meat is sent to the refrigerator for 7 - 10 days.
Then the tenderloin is washed with water. It should be blotted with a towel.
The remaining ingredients are combined, crushed garlic and chopped herbs are added.
The piece is coated with the prepared mixture.
The tenderloin is then wrapped in parchment.
It is left in a container for a day.
It should be soaked in spices at room temperature.
Next, remove the spices covering the surface of the meat.
And it is wrapped in several layers of gauze and wrapped with thread.
Then they are hung to dry for 5–14 days in a drafty room.

What can I add?

Another recipe for “wet” salting of meat.

List of ingredients:

Ingredient	Quantity
ground black pepper, coriander, granulated sugar	5 g each
whole cumin	taste
carbonate	1 kg
allspice, nutmeg, bay leaf (all ground)	2 g each
water	1 l
salt	100 g

Cooking method:

A large loin should be cut into 2 halves. This will speed up the salting and drying process.
Sugar and salt are added to water.
The liquid is boiled for 4 - 5 minutes. She is allowed to cool. Then cool in the refrigerator.
This brine is poured into the carbonate.
It is kept in the cold for 8 – 10 days.
Next, they take out the polendvitsa. Place a weight on top of it for 3–4 hours so that excess moisture is removed.
Then the pieces are wiped with paper napkins.
They are sprinkled with mixed spices, wrapped in gauze, and tied with twine.
Then the polendvitsa must be hung for 15 days in a cool, ventilated room to dry.
Then they are dried for another 7 - 10 days in the room.

Rules for serving dishes, decoration

The chopped carbonate is laid out on lettuce leaves, covered with herbs and vegetables.

Wet method of salting polendvitsa. Drying and drying the product

Take a kilogram piece of fillet. If it is thick, it is recommended to cut it lengthwise into two parts. This will speed up the process of salting and drying the meat.

First, let's look at how to pickle polendvitsa. We make the brine. Bring a liter of water to a boil, add one hundred grams of salt and five grams of sugar. Be sure to boil the brine for five minutes and cool. Pour it over the chopped fillet and forget about it in the refrigerator for eight to ten days.

Next, we pull it out and put it under the load. It is better to first place a wooden circle and something heavy on top. These actions will remove excess moisture and leave the surface even and smooth. It will take four to five hours in total. Dry the meat thoroughly and coat with your favorite spices. The ideal option would be a combination of black and allspice, coriander, cumin, and nutmeg in equal proportions. Add a little bay leaf. It is recommended to grind the spices in a mortar and carefully distribute them over the surface of the fillet. Spread a piece of gauze, put the meat, wrap it and tie it with twine. Each piece of fillet is in a separate material.

In order for the meat to ripen, it must be hung in a cool (5-8 degrees) place for at least two weeks. But it must be ventilated, otherwise the dish may spoil. Then leave it in a warm place for seven to ten days. For example, you can hang it above the gas. Dried polendvitsa is ready. You can cut it and serve it. Vegetables, herbs and sauce will be an excellent addition to meat prepared in this way.

Let us next consider how to pickle polendvitsa to obtain a denser and drier product.

In soy sauce

Polendvitsa at home (the recipe in soy-mustard sauce usually does not require adding salt) can also be heat-treated.

In other words, it can be baked in the oven.

What ingredients will be needed?

The following products should be prepared:

salted pork – 1.5 kg;
oil – 25 ml;
onion – 2 heads;
black pepper - a pinch;
grainy mustard - 2 tbsp. l.;
broth or water – 250 ml;
garlic – 4 cloves;
soy sauce – 50 ml.

Step-by-step cooking process

Cooking steps:

First, the meat must be salted using one of the methods described above.
Then vegetable oil should be mixed with mustard, sauce and pepper to form a marinade. Garlic, passed through a press, is also placed in it.
Next, the salted loin is placed in a container.
It is poured with the prepared mixture and left overnight in the refrigerator.
Turn the piece over several times so that it is evenly soaked.
Then the carbonade must be removed 2 hours before baking.
The piece should be tied with kitchen thread in advance so that it retains its neat shape. Because polendvitsa can become deformed due to sudden changes in temperature.
The oven is heated to 220°.
The bulbs are peeled and cut into 4 parts.
They are placed at the bottom of the mold. It should be deep enough.
The meat is placed on top. Pour in the broth and the remaining marinade.
The pork is first cooked at a high temperature and is occasionally turned over.
Then the heating is reduced to 180°. Bake for another 40 minutes.
Check readiness with a fork. When the meat is pricked, clear golden juice should appear,
The loin does not come out of the oven immediately. It should cool gradually.
The residual heat will “bring” it to the required condition.
Then the pork is transferred to the grill.
The remaining juice is boiled over low heat until it acquires a thick consistency.
Then it is removed from the stove. Add butter to the gravy.
It is stirred so that it acquires the taste of cream.

Rules for serving dishes, decoration

The loin is cut into slices. It is served with prepared sauce.

Dry-cured

This delicacy is easy to prepare at home.

What ingredients will be needed?

Required Products:

Ingredient	Quantity
garlic	2 – 3 slices
paprika, black pepper	1 tsp each
Bay leaf	3 pcs.
salt	80 g
pork fillet	1 kg
coriander seeds	2 tsp.

Step-by-step cooking process

How to cook:

First, the meat should be washed and dried. It is rubbed with salt.
The piece is then placed in a container.
The meat is stored in the cold for 3–4 days.
The oppression must be placed on top so that the liquid comes out better.
The fillets are turned over several times a day.
Then the meat must be cut and tasted.
It is kept in the cold for another couple of days if the middle is not salted.
Then wipe the finished piece dry with a paper towel.
Garlic cloves turn into pulp.
Laurel and coriander are crushed.
Then the spices are mixed with crushed garlic.
Rub the fillet with this mixture.
Then it is wrapped in gauze and tied with thread or twine.
Next, the workpiece must be hung above the stove or in a warm, well-ventilated room.
It should dry for about 2 - 3 days until a dry crust forms.
Then the polendvitsa is moved to a cool room, where it will remain for about 1 - 2 weeks.

What can I add?

The fillet can be tasted after 7 days. You need to cut off a piece. It should remain soft inside and dry out on top. It is wrapped back in the cloth and left hanging if the meat is not dry enough.

Rules for serving dishes, decoration

The appetizer is served cut into slices. It is covered with various vegetables and fresh herbs.

Subtleties of choosing meat

For Polendvitsa, pork fillet is suitable: the long back muscle, as it is the softest. You can take tenderloin - it is even more tender, but it will dry out quickly, and the finished fillet will turn out dry and saltier. You can cook delicious Polendvitsa at home if you only choose the right meat for it.

There is no precisely established holding time: the number of days of cooking depends on the type of meat and the room in which it will be stored. Therefore, adjust the duration of salting to taste, as you like. You can break away from tradition and prepare polendvitsa from veal meat or chicken breast (fillet).

A fresh piece of fillet is better than a defrosted one. But if you have to defrost, it is better to do it gradually, transferring it from the freezer to the refrigerator. It is necessary to remove the film, dense veins and tendons from the meat, so that later the finished piece does not have a thick crust that cannot be chewed (sometimes in store-bought balyk there is one that is not very tasty).

Curry recipe

Different spices give the meat a new taste every time.

What ingredients will be needed?

Required:

salt – 100 g / 1 l of water;
paprika, curry – 1 tsp each;
carbonate – 1 kg.

Step-by-step cooking process

Cooking technique:

The water must be brought to a boil.
Then salt is poured into it.
Boil the brine for 2 minutes until the crystals dissolve.
Then it should be cooled completely.
Then the meat is placed in a glass or enamel container and filled with brine.
Cover the container with a lid and leave it in the room for 24 hours.
It is taken out after a day and wiped with a paper napkin.
Then the fillet is rubbed with a mixture of seasonings, placed in a container, and covered with linen cloth.
Now it is sent to the refrigerator for a day.
Next, a piece wrapped in gauze and tied with thread must be hung in the kitchen.
It is removed after 3–4 days and stored in the refrigerator.

Rules for serving dishes, decoration

The fillet is served cut into thin medallions. It is eaten as a separate snack or with vegetables.

Recipe from history

Polendvitsa is considered a national Polish and Belarusian dish - it originated from there. In western Ukraine, as in the surrounding area, they also know how to pickle polendvitsa. Traditionally, polendwitz began to be harvested in the fall, after the slaughter of livestock. They took beef, pork, and less often horse meat for them. The fillet, removed in a special way without damaging the muscles, was kept in the blood for several hours, then beaten, rubbed with salt and pepper, saltpeter, and then stored in resin boxes in the cellar until spring. In the spring they took it out, stuffed it into ox guts and smoked it. The result was a kind of smoked sausage.

With cognac

Cognac adds a certain piquancy to this dish, giving it a special taste.

What ingredients will be needed?

You should take:

sugar – 20 g;
mixture of ground peppers – 0.5 tsp;
salt – 60 g;
coriander seeds – 1 tbsp. l.;
tenderloin – 700 g;
garlic – 4 cloves;
cognac – 2 tbsp. l.

The dish looks very appetizing.

Step-by-step cooking process

Cooking method:

First you need to make a spicy mixture.
Coriander should be crushed with a pestle or rolling pin.
Then it is mixed with salt, sugar, peppers. Add finely chopped garlic, pour in cognac.
Then the meat is generously rubbed with the resulting mixture.
Next, the tenderloin is placed in a glass form or other container of a suitable size.
A weight is placed on top of it. The meat is left in the room for a day.
The piece should be covered in liquid after a couple of hours.
This juice should not be drained. The fillet is marinated in it.
The tenderloin must be turned over from time to time.
Then they take it out, dry it, and do not shake off the spices.
Next, the meat is tightly wrapped in new gauze, winding 3 to 4 turns. It is tied with twine.
Now it should be hung in a warm kitchen. Can be placed on a nail driven above the stove.
The fillets are dried for at least 4 days.
Then the piece is freed from the gauze fabric, but wrapped in clean linen.
The meat is sent to the cold for 24 hours.

What can I add?

The drying process can last from 3 to 14 days. This is affected by the temperature and humidity of the room. And also personal taste preferences.

Rules for serving dishes, decoration

This appetizer is served with sliced vegetables.

Useful tips and tricks

Adviсe:

Tenderloin is the best choice for preparing Polendvitsa. It is convenient to cook it in a whole piece, since it is not thick.
Any spices can be used to prepare polendvitsa. But it is very important to maintain the ratio of salt and sugar.
The meat should be thoroughly dried before wrapping it in gauze. Otherwise it will stick to the fillet and the pork will spoil.
It is preferable to cut the carbonate or loin into 2 - 3 parts. Otherwise, such meat will dry for a long time and unevenly.
Excess fat, as well as tendons and films, must be cut off from the pieces.
Meat products should be purchased fresh. They should not be frozen.

At home, polendvitsa is prepared according to different recipes. This dish always turns out delicious and appetizing. It contains only natural ingredients and no harmful additives.

Methods for preparing deli meats

There are radically different cooking methods. And it’s not even that they use different meats for it - pork, veal, even horse meat and poultry. Polendvitsa is salted (“wet” method), baked in the oven, smoked, and dried. And in each case it turns out very tasty. Dry-cured polendvitsa is an excellent snack that goes well with beer and as a cold dinner. Salting is also a very good way to prepare a delicacy. Therefore, in fact, we will consider not one recipe for polendvitsa at home, but several. This dish does not require much effort from the cook. But eaters should be patient. After all, you will be able to enjoy delicious meat only in a week.