This originally Jewish product is made from veal breast and is especially popular in the US and Canada. And as its usual for the inhabitants of those — it would be just stuck to moldy bread and savored noisily. I am not that into bread in general, but by Soviet custom, I prefer sausages without additional carbohydrates, unless it is offered with vegetables and drinks of natural origin of red tones.
I didn’t look for the calf’s breast as I preferred a large stroke of the back of the cow and cut it into 4 cm layers. Then I bagged the meat with the spices.
2% salt
0.25% CUR1
1% sugar
Mix of peppers, chili, Espelette pepper, garlic and the sweet smoked spicy paprika.
I put the spices approximately. It is not so important to be exact to just cover it.
Well, the meat remained in the fridge for a week, apart from the daily massage. After that it was washed, dried and left to be smoked on pecans.
Then, I left it for a day. Then it was sealed in airtight bag and put in sous-vide at 55C for 14 hours.
Every time I try it I feel like Moses who lives 5 blocks north of Times Square …
