Scribd Logo
Upload

Welcome to Scribd!

  • 13K views

    Barena Slanina Recept

    Uploaded by

    Ukrasna Zivina Branko Radisavljević
    The document provides instructions for making several types of cured pork products in Serbian, including: 1) Barena slanina (cured pork belly), which is made by placing pork belly in a pan with water below it in the oven for 6-8 hours. 2) A special dimljena barena slanina (smoked cured pork belly) which is cut into strips, salted for 24 hours, then smoked for two days before being soaked in a spiced brine. 3) Pečena slanina (roasted pork belly) which is cut into hand-sized pieces and roasted until the fat renders out, then seasoned. 4) Barena slan

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd

    Barena Slanina Recept

    Uploaded by

    Ukrasna Zivina Branko Radisavljević
    13K views4 pages
    The document provides instructions for making several types of cured pork products in Serbian, including: 1) Barena slanina (cured pork belly), which is made by placing pork belly in a pan with water below it in the oven for 6-8 hours. 2) A special dimljena barena slanina (smoked cured pork belly) which is cut into strips, salted for 24 hours, then smoked for two days before being soaked in a spiced brine. 3) Pečena slanina (roasted pork belly) which is cut into hand-sized pieces and roasted until the fat renders out, then seasoned. 4) Barena slan

    Copyright

    © © All Rights Reserved

    Available Formats

    DOC, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document provides instructions for making several types of cured pork products in Serbian, including: 1) Barena slanina (cured pork belly), which is made by placing pork belly in a pan with water below it in the oven for 6-8 hours. 2) A special dimljena barena slanina (smoked cured pork belly) which is cut into strips, salted for 24 hours, then smoked for two days before being soaked in a spiced brine. 3) Pečena slanina (roasted pork belly) which is cut into hand-sized pieces and roasted until the fat renders out, then seasoned. 4) Barena slan

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    13K views4 pages

    Barena Slanina Recept

    Uploaded by

    Ukrasna Zivina Branko Radisavljević
    The document provides instructions for making several types of cured pork products in Serbian, including: 1) Barena slanina (cured pork belly), which is made by placing pork belly in a pan with water below it in the oven for 6-8 hours. 2) A special dimljena barena slanina (smoked cured pork belly) which is cut into strips, salted for 24 hours, then smoked for two days before being soaked in a spiced brine. 3) Pečena slanina (roasted pork belly) which is cut into hand-sized pieces and roasted until the fat renders out, then seasoned. 4) Barena slan

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    You are on page 1of 4
    At a glance
    Powered by AI
    The document discusses various recipes for making different types of cured pork products like barena slanina and pečena slanina.

    The steps mentioned are salting the meat, boiling it, baking it in the oven, then rubbing it with garlic and paprika.

    Variations mentioned are dimljena barena slanina (smoked) and barena slanina u salamuri za šunku (cured in a brine).

    Barena slanina recept

    frenky
    lan
    Moja jucerasnja zanimacija, spremanje barene slanine, cureceg karabataka, cureceg belog i vesalice.
    Danas frustuk od istih.
    putnik022
    lan
    frenky, odaj nam tajnu kako pravis barenu slaninu. vidi da je sve super ispalo.
    Matic
    Super Moderator
    Elektrini !poret.
    Stavite dole tepsiju sa vodom a gore na "icu slaninu,meso ili !ta ve# ho#ete da barite.
    $odesite na %& stepeni i ostavite da se bari '(% sati.
    Meso je na "ici u rerni ne na ringli.)spod "ice je tepsija sa vodom kako bi se dobila para koja bari a
    istovremeno se i pee jer je u rerni.
    *ema potrebe za okretanjem a soli se pre mada je najbolje iz salamure.
    +ko se ne radi iz salamure, onda se so sprica sa iglom.
    ,-(&.(/0, /121/ 3,/14
    frenky
    lan
    Sve kao sto je Matic napisao samo pre toga stavim na par sati 5 oko 0 sata 6 u pusnicu da bi se osetio
    i dim. 7kus je odlican ja ovo pravim vec godinama samo sto sam ovaj put probao i cureci karabatak
    siz
    lan
    frenky
    Dobro je ispalo samo nismo spomenuli da ako se ne radi iz salamure, onda se so sprica sa iglom.
    Sastojci:
    ( / kg sve"e mesnate slanine
    ( . ka!ike soli
    ( / glavica belog luka
    ( ljuta tucana parika
    Uputstvo za pripremu:
    Slaninu obkrojimo da ima lep pravilan oblik. 7seckati kocke paze#i da ne o!tetimo ko"u. 7
    ve#em sudu prokuvamo vodu sa solju i ubacimo slaninu. 8ad ponovo provri kuvamo ,&
    minuta. )zvadimo iz vode i premestimo u zagrejanu rernu na ,,& stepeni i peemo /1
    minuta. 9o! vru#u slaninu natrljati izgnjeenim belim lukom i posuti ljutom paprikom. 8ad
    se ohladi slu"imo.
    Barena slanina
    Za barenu slaninu se uzima gronik. Ova slanina se ne moe dugo odrati,
    zato treba brzo potroiti. Najjednostavnije je obariti zajedno sa sastojcima
    hurke, ali moe se i posebno bariti. Ako se slanina bari posebno, onda vodu
    treba zainiti solju i lorberom. oe se dodati i nekoliko bobica kleke. Za kg
    slanine uzima se ! dkg soli i " dkg belog luka. #lanina se izvadi na tanjir i u
    nju utrlja so pomeana sa izgnjeenim belim lukom i pospe se alevom
    paprikom. $akav proizvod treba drati na hladnom mestu, ali se ne preporuuje
    u %riideru, jer &e sva ostala jela preuzeti miris belog luka. 'onegde se barena
    slanina, nakon to je ohla(ena jedan dan, dimi, i tek posle se posipa paprikom,
    a tada paprika i nije neophodna.

    Specijalna - dimljena barena slanina
    #astojci) po izboru gronik ili slanina sa trbunog dela svinje, so i salamura
    po ukusu. Za salamuru) za litar vode se uzima * dkg soli, " list lorbera, " mala
    glavica crnog luka, " en belog luka, ! zrna crnog bibera, pola kaiice
    koriandera, aleva paprika po ukusu.
    #lanina iseena na ve&e komade +kaieve pogodne za suenje,, dobro se
    posoli i ostavi da odstoji !* sati. $reba okretati -.! puta dnevno. Zatim se dva
    dana dimi. #alamura od sastojaka se priprema na taj nain to se prokuvanoj
    vodi dodaju zaini i nakon "/ minuta se stavi slanina skinuta sa dima. 0uva se
    !/ minuta, zatim se opere hladnom vodom. #tavlja se izme(u dve daske i 1!
    sata se presuje. Nakon toga se premae alevom paprikom koja se pomea sa
    kaikom vode.

    Peena slanina
    'eena slanina se pravi kada se topi mast. #lanina se isee na veliinu ake.
    oe se uzimati od le(nog dela slanine ali odgovara i mesnata slanina. #lanina
    se zasee i po duini i po irini na -.! cm. 2z masti se vadi, kada dobije
    rumenu boju, pospe se meavinom soli, belog luka i bibera.

    Barena slanina u salamuri za unku
    #astojci) gronik i so po ukusu. Za salamuru je potrebno) na svaki litar vode
    se uzima " dkg soli, pola kaiice koriandera, pola kaiice crnog bibera u zrnu
    i " kocka e&era.
    #lanina se isee u kra&e i ire kaieve i posoli. Nakon dva dana se stavlja u
    salamuru. Za salamuru treba prokuvati toliko vode da prekrije slaninu. 3odaju
    se zaini i nakon etiri minuta kuvanja voda se ohladi i prelije preko slanina. 4
    toj salamuri slanina stoji pet dana, s tim da se svakog dana okrene kako bi
    dobro upila salamuru. #lanina se izvadi iz salamure, stavlja u kipu&u vodu i
    kuva dok ne omeka. Ocedi se i ohladi na temperaturi ispod nule. oe se
    posuti alevom paprikom ili premazati paprikom pomeanom sa kaikom vode.
    Na hladnom mestu se moe odrati tri nedelje.

    You might also like

    pFad - Phonifier reborn

    Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

    Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


    Alternative Proxies:

    Alternative Proxy

    pFad Proxy

    pFad v3 Proxy

    pFad v4 Proxy