Carbonade, he is also a loin, he is also a long dorsal muscle using RAPID technology. It cannot be called a raw material, but it is not a boiled product either, despite the fact that the product is absolutely safe, it would seem at a fairly low heat treatment temperature. But it's VERY delicious, friends))
Compound:
1. Pork chop (loin) - 1000g
2. Nitrite salt (0.5-0.6% sodium nitrite) - 28g / kg
3. Starting cultures Easy Cur for drying (or others for whole muscle products) - 5g
Technology:
Rinse the meat, rub with salt and starter cultures, put in a vacuum or wrap with cling film. Keep at a temperature of 2-4C (NOT HIGHER!!!) for 12-15 days.
Heat treatment:
Turn on the lower, upper heating elements and convection.
At 50-55C bring to a temperature of 45C in the center of the product.
It is possible to carry out heat treatment in a smokehouse under the same conditions, but first warm up and dry for a couple of hours until the surface of the product is completely dry and only then give smoke.