Shink is not just a ham

Meat delicacies always look appetizing: both smoked and baked. Ham, pork, "nutlet" (especially lean fragment of pork carcass), pastram - beautiful, no words. And there's the shina. This is an exceptionally delicious product. It is most often found in Ukraine. Therefore, for some reason the name is considered Ukrainian by all. And just do not stop arguing, what is a shina - is it the way of cooking or part of the carcass? Nobody has won yet. And the fact that schinken from German translates as "ham" does not mean anything? Although in Ukraine shinka is not just ham! This is delicious! And it is prepared from a wide variety of pieces of pork. In large industries it is done this way: a low-fat piece of meat is taken from the best variety, it is beaten off, salted, clamped with a special rectangular metal mesh and placed in hot smoke, after which it is cooked for a couple. Here to you and German "shinken". Is it possible that after such processing meat is not tasty? But you can cook at home and something very similar and probably the same appetizing. Different ways! And every time it is stated that the shina is just what we are offered. Let's all believe it!

Shinka - pig's back leg baked in the oven

For this tire we will need: not less than a kilo of pork ham, ground black pepper, vegetable oil, garlic - a lot, salt.

How will we prepare this charm

Cut a piece of meat with salt and pepper, cover with vegetable oil and stuff it with garlic. Large slices cut along. With a thin sharp knife, pierce the meat along the fibers, push one garlic after another through the knife, then carefully remove the knife. After this procedure, cover the pan or a bowl with a meat lid and marinate in the refrigerator the longer the better, but at least two hours. Pickled meat wrapped in foil. But bear in mind that packing meat for baking is an extremely important part of the whole process. The foil should be folded twice, it must be sealed tightly so that the juice stays inside.

The oven should be heated in advance to about two hundred and twenty degrees and the first half hour the fire does not diminish. After that, set the timer for another one and a half hours, or even two hours (depending on the size of the piece, for each kilogram, half an hour of heat treatment is added to the total time), and the temperature should be reduced to one hundred and sixty degrees. When ready meat (and to check, pierce it deeply - the juice should stand out clear) or cover a piece of sour cream, or sprinkle with lemon juice, or make a glaze - smear syrup from plum or apricot jam and sprinkle with large salt. This is all for the most beautiful and delicious crust. And now add the temperature in the oven to two hundred degrees and bake until sure blush. Turn off the oven and let it cool with meat inside. Such a shina can be both hot and cold dishes.

Shinka is a pork neck and even a skin with fat

For these tires, we need: a kilogram of pork neck, half a kilogram of pork skin with a layer of fat about one and a half to two centimeters, a lot of garlic, nutmeg, bay leaf, a mixture of pepper milled, a mixture of Italian herbs, vegetable oil, salt.

The first charm

Prepare a pickle for the pork neck: peel the garlic (whole brushed head) or pass through a crush, mix with it all spices, add seven spoons of vegetable oil and this mixture generously grate the piece. Close it in a container and marinate for two days, then rub it with salt, fry on all sides, put it in the sleeve for baking, puncture a few holes to exit the steam, bake in the oven for an hour at a temperature of two hundred degrees. Then cut the package and bake until a ruddy crust.

The second charm

Three cloves of garlic finely chopped or grated coarse, spread over the entire surface of fat, sprinkle with all herbs and peppers, cover the surface with dill sprigs, roll into a roll and tightly bandage. Put in boiling water, cook for about an hour. Shortly before the end of the cooking, add nutmeg, pepper with peas and a bay leaf. To take out in a colander and, when obtechet, rub it with salt, pepper black and red, tie it in a sleeve for baking, having made holes, and bake for half an hour at a temperature of two hundred degrees. Then cut the bag and give a blush. Skin will melt in the mouth! You can serve both hot and cold.