{"id":935,"date":"2018-12-07T18:03:26","date_gmt":"2018-12-07T18:03:26","guid":{"rendered":"https:\/\/nomart.pl\/wordpress\/?p=935"},"modified":"2026-06-10T17:14:21","modified_gmt":"2026-06-10T16:14:21","slug":"file-elena-schab-dojrzewajacy","status":"publish","type":"post","link":"https:\/\/nomart.pl\/wordpress\/file-elena-schab-dojrzewajacy\/","title":{"rendered":"File Elena – schab dojrzewaj\u0105cy"},"content":{"rendered":"

File Elena<\/strong> to schab dojrzewaj\u0105cy wykonywany na Ba\u0142kanach. Wymaga troch\u0119 nak\u0142ady pracy i cierpliwo\u015bci, ale wynagradza smakiem. Wi\u0119kszo\u015b\u0107 w\u0119dliny z tego regionu to wr\u0119cz gejzery aromatu i smaku. Tak jest i w tym przypadku. Nie jest to w\u0119dlina codzienna. Zwykle wykonuje si\u0119 j\u0105 z jakiej\u015b okazji lub na \u015bwi\u0119ta.<\/p>\n

Wersj\u0119 tej w\u0119dliny bazuj\u0105cej na wo\u0142owej ligawie pokaza\u0142em w ubieg\u0142ym sezonie jesienno-zimowym. Zwie si\u0119 ona pastyrma i mo\u017cecie j\u0105 znale\u017a\u0107 w\u015br\u00f3d moich przepis\u00f3w.
\nOba te przepisy s\u0105 wynikiem kontaktu z pasjonatami z tego regionu \u015bwiata.<\/p>\n

Sk\u0142adniki:<\/strong>
\nSchab – kawa\u0142ki oko\u0142o 1 kg<\/p>\n

\"\"<\/p>\n

Zalewa solankowa<\/strong> – oko\u0142o 15 %
\n4 litry wody przegotowanej i ostudzonej.
\n600 g soli morskiej lub kamiennej – niejodowanej
\n16 g cukru
\n8 g kwasu askorbinowego (witaminy C)
\n10 z\u0105bk\u00f3w czosnku<\/p>\n

\"\"<\/p>\n

Zalewa winna:<\/strong>
\nWino bia\u0142e wytrawne 1 butelka.<\/p>\n

Przyprawy do nacierania<\/strong> – proporcje
\nCzosnek 4-6 z\u0105bk\u00f3w na kg mi\u0119sa
\n2 \u0142y\u017ceczki – papryka s\u0142odka
\n2 \u0142y\u017ceczki – oregano
\n2 \u0142y\u017ceczki – tymianek
\n2 \u0142y\u017ceczki – greckie siano (li\u015bciasta cz\u0119\u015b\u0107 kozieradki)
\n2 \u0142y\u017ceczki – pieprz czarny mielony
\n4 \u0142y\u017ceczki – mielona kozieradka
\n6 \u0142y\u017ceczek – cz\u0105ber<\/p>\n

\"\"<\/p>\n

Wykonanie:<\/strong>
\nSolanka:<\/strong>
\nSk\u0142adniki rozpu\u015bci\u0107 w wodzie, a czosnek pokroi\u0107 w plasterki.
\nMi\u0119so nak\u0142u\u0107 wielokrotnie i w\u0142o\u017cy\u0107 do solanki – powinno by\u0107 zakryte ciecz\u0105 i doci\u015bni\u0119te talerzykiem.
\nCzas pobytu w solance 36 godzin w lod\u00f3wce. W czasie solenia mi\u0119so nale\u017cy przynajmniej 2 razy obr\u00f3ci\u0107.<\/p>\n

\"\"<\/p>\n

Moczenie w winie:<\/strong>
\nPo wyj\u0119ciu z solanki mi\u0119so op\u0142uka\u0107 pod bie\u017c\u0105c\u0105 wod\u0105 i osuszy\u0107.
\nZala\u0107 winem (poziom powinien si\u0119ga\u0107 minimum po\u0142owy wysoko\u015bci mi\u0119sa.
\nKilka razy obr\u00f3ci\u0107 by wino dobrze schab obmy\u0142o i odstawi\u0107 do lod\u00f3wki na 2 godziny. Po godzinie jeszcze raz obr\u00f3ci\u0107 \ud83d\ude42<\/p>\n

\"\"<\/p>\n

Prasowanie:<\/strong>
\nTeraz jest czas by jednocze\u015bnie kszta\u0142tuj\u0105c form\u0119 podsusza\u0107 schaby.
\nWykonujemy to nast\u0119puj\u0105co: uk\u0142adamy mi\u0119so pomi\u0119dzy dwoma deskami i doci\u0105\u017camy mas\u0105 15-20 kg na okres 6-8 godzin a nast\u0119pnie wieszamy na hakach na taki sam okres.
\nCzynno\u015b\u0107 powtarzamy jeszcze 1-2 razy. powinno si\u0119 to odbywa\u0107 w temperaturze 10-18 st C, aby procesy w mi\u0119sie prawid\u0142owo zachodzi\u0142y.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

Nacieranie przyprawami:<\/strong>
\nCzosnek przecisn\u0105\u0107 przez wyciskacz i natrze\u0107 miazg\u0105 mi\u0119so
\nPrzyprawy zmiesza\u0107 i dok\u0142adnie i obficie obsypa\u0107 schaby.
\nOdwiesi\u0107 do dojrzewanie w przewiewne miejsce o temperaturze 10-12 st C i wilgotno\u015bci 80-85 %
\nCzas dojrzewania jest zale\u017cny od wielko\u015bci kawa\u0142k\u00f3w mi\u0119sa i zwykle wynosi oko\u0142o 15 dni. W po\u0142owie tego okresu mo\u017cna jeszcze raz zrobi\u0107 cykl prasowania.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

 <\/p>\n

\"\"<\/p>\n

Jest te\u017c wersja mieszanki mokrej, wtedy do powy\u017cszych sk\u0142adnik\u00f3w dodajemy sok z po\u0142\u00f3wki cytryny i czerwone wytrawne wino w ilo\u015bci niezb\u0119dnej do uzyskania g\u0119stej p\u00f3\u0142p\u0142ynnej masy, kt\u00f3ra kilkukrotnie smarujemy schaby, a pomi\u0119dzy kolejnymi smarowaniami suszymy przez oko\u0142o 30 minut. W tej wersji przyprawy przeci\u015bni\u0119ty czosnek mieszamy z pozosta\u0142ymi sk\u0142adnikami.<\/p>\n

Przed spo\u017cyciem w\u0119dlin\u0119 umie\u015bci\u0107 w papierowej torbie i zamkn\u0105\u0107 w foliowym worku w lod\u00f3wce na 48 godzin. Wilgo\u0107 zawarta w w\u0119dlinie roz\u0142o\u017cy si\u0119 r\u00f3wnomiernie.<\/p>\n

\"\"<\/p>\n

Mona przechowywa\u0107 zapakowane pr\u00f3\u017cniowo<\/p>\n

\"\"<\/p>\n

Smacznego<\/p>\n","protected":false},"excerpt":{"rendered":"

File Elena to schab dojrzewaj\u0105cy wykonywany na Ba\u0142kanach. Wymaga troch\u0119 nak\u0142ady pracy i cierpliwo\u015bci, ale wynagradza smakiem. Wi\u0119kszo\u015b\u0107 w\u0119dliny z tego regionu to wr\u0119cz gejzery aromatu i smaku. Tak jest i w tym przypadku. Nie jest to w\u0119dlina codzienna. Zwykle wykonuje si\u0119 j\u0105 z jakiej\u015b okazji lub na \u015bwi\u0119ta. Wersj\u0119 tej w\u0119dliny bazuj\u0105cej na wo\u0142owej […]<\/p>\n","protected":false},"author":1,"featured_media":947,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[57,1],"tags":[326,461,86,106,349,462,85],"class_list":["post-935","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-szynka-schab-karkowka-itp","category-wedliniarstwo","tag-dojrzewajacy","tag-file-elena","tag-schab","tag-suszona","tag-suszony","tag-swiateczna","tag-wedlina"],"yoast_head":"\nFile Elena - schab dojrzewaj\u0105cy - Blog kulinarny - NOMART.PL<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/nomart.pl\/wordpress\/file-elena-schab-dojrzewajacy\/\" \/>\n<meta property=\"og:locale\" content=\"pl_PL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"File Elena - schab dojrzewaj\u0105cy - Blog kulinarny - NOMART.PL\" \/>\n<meta property=\"og:description\" content=\"File Elena to schab dojrzewaj\u0105cy wykonywany na Ba\u0142kanach. Wymaga troch\u0119 nak\u0142ady pracy i cierpliwo\u015bci, ale wynagradza smakiem. Wi\u0119kszo\u015b\u0107 w\u0119dliny z tego regionu to wr\u0119cz gejzery aromatu i smaku. Tak jest i w tym przypadku. Nie jest to w\u0119dlina codzienna. Zwykle wykonuje si\u0119 j\u0105 z jakiej\u015b okazji lub na \u015bwi\u0119ta. 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