Belarusian Polendvitsa: Home-Style Jerky

Experience the mouth-watering flavors of Eastern Europe with this traditional Belarusian Polendvitsa recipe. This home-style jerky is a dry-cured pork loin, bursting with aromatic spices that take you on a culinary journey even from the comfort of your kitchen. Perfect as a savory appetizer or charcuterie board standout, the Polendvitsa pairs beautifully with vodka for an authentic Belarusian experience.

Ingredients

🍖 1 kg boneless pork loin, No brand visible
🧂 100 g salt, No brand visible
🍚 50 g sugar, No brand visible
🌶️ 1 pack spices for drying meat, "ВЯЛЕНОЕ МЯСО" mix, No specific brand
⚫ 1 tbsp ground black pepper, No brand visible
🌿 5-6 pcs dried bay leaf, No brand visible
🧄 2-5 cloves fresh garlic, No brand visible
🌿 Optional: fresh parsley for garnish, No brand visible
🍸 Optional: vodka for serving, Clear bottle, brand not identifiable

Instructions

1- Prepare Pork Loin:

• Place the pork loin in a glass baking dish.
• Rub thoroughly with the salt and sugar mixture.
• Ensure all sides are evenly coated.

2- Initial Curing:

• Cover the dish and refrigerate for 2 days.
• Rotate the pork every 12 hours to ensure an even cure.

3- Soak the Meat:

• After 2 days, remove the meat.
• Soak it in cold water for 2 hours.
• Change the water periodically.
• Follow the "golden rule" of soaking for hours equal to the days of curing.

4- Dry the Meat:

• Pat the meat dry with paper towels.
• Trim off any loose pieces of meat or fat.

5- Spice Mixture & Secondary Curing:

• Use a mortar and pestle to crush bay leaves and garlic.
• Mix them with the dried meat spices and black pepper.
• Rub this mixture onto the pork, ensuring an even coating.

6- Refrigerate:

• Place the spiced pork back into a clean dish.
• Cover and refrigerate for another day.

7- Prepare for Drying:

• Wrap the seasoned meat tightly in cheesecloth.
• Secure it with twine.

8- Air-Dry the Meat:

• Hang the wrapped meat in a warm, dry place, such as near a radiator.
• Allow it to dry for 5-7 days.
• Customize the drying duration depending on desired hardness.

9- Final Steps:

• Once dried, unwrap the polendvitsa and remove any loose spices.
• Slice thinly with a chef's knife and serve.

Prep Time: Approximately 15-20 minutes
Passive Time: ~9 days 2 hours
Equipment:

• Glass baking dish, Pyrex-style, No brand visible
• Mortar and pestle, White marble-like, No brand visible
• Cheesecloth
• Twine/string
• Radiator/heating pipe
• Knife, No brand visible
• Wooden cutting board, "GOOD MOODS KITCHEN"
• Chef's knife, Silver blade, black handle, No brand visible

Cooking Tips

• Even Salting: Rotate the meat during curing for an even flavor.
• Golden Rule of Soaking: Follow traditional soaking times for balanced salinity.
• Customize Dryness: Adjust the drying time for varying textures.

Hashtags

#belarusiancuisine #curedmeat #charcuterie #traditionalrecipe #foodpairings

Рецепты от Василича: https://www.youtube.com/@%D0%A0%D0%B5%D1%86%D0%B5%D0%BF%D1%82%D1%8B%D0%BE%D1%82%D0%92%D0%B0%D1%81%D0%B8%D0%BB%D0%B8%D1%87%D0%B0-%D0%BA1%D1%83

Belarusian Polendvitsa: Home-Style Jerky