Belarusian Polendwitsa (Air-Dried Meat)

5

Description

Polendwitsa (or poledwica) in Belarusian cuisine is meat, salted, rubbed with spices (usually bay leaf, coriander, caraway seeds or dill), and then air-dried. It's an incredibly delicious appetizer that goes great with beer. How long you air-dry it depends on how dry you want your meat, my family usually can't wait longer than a week, but one of my friends is tough enough to let it dry for 3 weeks. You should try polendwitsa and I'm sure you'll get hooked like we are. Update : One of my Pinterest friends suggested a better name for it - Salt Cured Tenderloin - whatever you call it, it tastes amazing!

Belarusian Polendwitsa (Air-Dried Meat)

Summary

Yield
tenderloins
Prep time
216 hours, 15 minutes
Cook time
Total time
216 hours, 15 minutes

Ingredients

3 pounds
pork tenderloins (rinsed, pat dried;)
3 tablespoons
salt
 
black pepper (I prefer freshly ground)
 
bay leaf (crushed)
 
dill (dry)

Instructions

1. Rub meat with salt on all sides. Place in a bowl or glass baking dish, cover and refrigerate for 2 days (3 days for thicker meat), turning once a day.
Belarusian Polendwitsa (Air-Dried Meat) photo instruction 1
Belarusian Polendwitsa (Air-Dried Meat) photo instruction 2
2. Dry meat with paper towels, sprinkle with ground black pepper, dry dill and crushed bay leaf (you can also use such spices as coriander or caraway seeds) on all sides.
Belarusian Polendwitsa (Air-Dried Meat) photo instruction 3
3. Wrap tightly in cheesecloth (4-5 layers), tie with kitchen twine.
Belarusian Polendwitsa (Air-Dried Meat) photo instruction 4
4. Hang in a dry, well-ventilated place for 7-10 days (depending on how dry you want your meat). When we use air conditioner, I often hang the meat in a closet closer to air vent.
Belarusian Polendwitsa (Air-Dried Meat) photo instruction 5
5. Store in refrigerator, wrapped in cheesecloth. Remove the cheesecloth and slice. Serve as an appetizer.
Belarusian Polendwitsa (Air-Dried Meat) photo instruction 6

Comments

5
This pork is out of this world. It was the first time I made air-dried pork. When I saw this recipe, I decided that I MUST give it a try. It turned out GREAT, super delicious! The most difficult for me was to find a "dry, well-ventilated place". I also read that the best temperature for drying meat is below 60F, so I decided to try my basement. It worked great for me! It hang there for 7 days, then I transferred it to the fridge and let it dry for another 5 days. OMG, it's so YUMMMMM!!!! Will recommend this recipe to my friends!
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