https://www.copymethat.com/r/XRshrNAj7/rullepoelse/
88957491
4DTKCyN
XRshrNAj7
2024-04-18 04:28:00
Rullepølse
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Ingredients
- Pork belly, about 5 lbs, no skin. See note.
- 1 onion. 1 cup after being turned to mush in the blender.
- 2 tsp black pepper
- 1 tsp allspice
- 1 pkg. gelatin (about 1 Tbsp)
- 3 liters water
- 3 dl. salt
- 3 bay leaves
- subheading: Equipment:
- String for tying
- Large pot
- A way to weigh down the rullepølse or a "rullepølsepresse"
- note: I tell the butcher that the pork belly is for rolling. 11 inch is a good length to roll it up, less is OK if the piece isn't too thick. For width, about 7 to 10 inches. Costs about $35 from The Union Pork Store in NJ.
- subheading: * water:
- note: 6 cups water: ½ cups + 2 Tbs salt
- note: or 7 cusp water: ½ cup + 3 Tbs salt
- note: or 8 cups water: ¾ cup + 1 Tbs salt
Steps
- subheading: It takes 3 days:
- Note: This sits in salt water for 2 days, boils for 3 hours, and then gets pressed for 12+ hours.
- subheading: Prepare and salt the meat:
- Prepare the pork belly. Actually, I pretty much just use it as is. Recipes always say to cut off the extra fat, but it did not go well when I tried to do that. Just a bother. Anyway, I find that the extra fat boils away or is pressed out so it's not necessary. If the fat is super thick then I may cut away just enough to make it possible to get the folds in.
- Mix the salt into the water in a big pot. Add the meat so it's fully covered by the water. Let it sit in the fridge for two days. The meat will feel a lot stiffer when you take it out.
- subheading: Put it together and boil it:
- Turn the onion into mush in a blender.
- Give the meat a quick rinse.
- Spread the onion over the meat.
- Mix the pepper, allspice, and gelatin together and sprinkle the mix over the onion.
- Roll the meat up or, really, fold it twice into a log. Then tie it tight with the string. This shows the folding and tying, except she folds an extra time: youtu.be/Al0zNgm6ftg?t=173. Note, if your pot can't fit the whole log, cut it in two before tying the two halves.
- Add the meat log to a big pot of water (no salt this time). Add the bay leaves and let it simmer for 3 hours. (I've also done 2 hours with ½ hour sitting in the water after turning off the heat. That was plenty.)
- Turn off the heat and let it sit until the log is cool enough to touch. I do the next step while it's still warm, I feel like that gets more of the fat out, maybe?
- subheading: Press it:
- The meat now needs to be pressed for 12+ hours. I do it overnight. I now have a rullepølse press just for this (yeah!), but I previously put it in a loaf pan, added another loaf pan that rested directly on top of the rullepølse, and then added 2 dumbbells of 8lbs. each. Some of the photos show this. Other people put it in a pan with a right height, add a cookie sheet, and then a large pot filed with water (youtu.be/Al0zNgm6ftg?t=324). When I used the loaf pan, I added onions to the side of the pan, just to keep it in place.
- After pressing, the loaf pan had filled with fat that had squeezed out. I figure this is instead of trimming it in the beginning.