Kaizer from home

It is very tasty and prepared at home ...

  • A piece of well-breaded pork breast (or meat)
  • great kitchen salt
  • 7-8 cloves of garlic

Servings: -

Preparation time: less than 15 minutes

HOW TO PREPARE Kaizer's recipe from home:

Grind the garlic and grease the meat with the garlic paste obtained.

Put the piece of pork breast in large pickle salt so that the piece is covered.

Leave it in the cold (pantry, balcony or covered refrigerator) for about a week.

Peel a squash, grate it and put it in a pan with a little water (about a finger) with a bay leaf and peppercorns and bake until golden brown.



Kaizer's homemade recipe by Horia Varlan & # 8211 VIDEO

I and the children really like kaizer, but the one in the store often has a chemical, unnatural taste, so the healthiest and most convenient option is to make it at home. I tried this recipe a few years ago and since then I make it as many times as I can, I have no idea how it escaped publication until now.

You should know that it is a recipe that requires a little patience but we get a goodness of home kaizer which is worth the wait and is not complicated at all. It's true that it takes some time, I said it lasts & # 8230. Well, yes, it takes about a week. During this time, keep the breast in brine and then finish it in the oven & # 8211 if you can, instead of the oven, you can keep it in the smoker. I, one, trying to avoid smoking, prefer it baked. The kaizer prepared in this way is absolutely delicious and worth all the effort, I assure you.


Homemade Kaizer - Horia Varlan's recipe

  • A piece of pork breast with mice, rectangular in shape, about 1.2 Kg
  • 250 g salt
  • A teaspoon of sugar
  • 2 bay leaves
  • 2 tablespoons ground cumin
  • 2 tablespoons paprika
  • 2 peeled garlic cloves
  • A tablespoon of ground black pepper
  • 2 tablespoons sunflower oil
  • 3 tablespoons white wine

Mix 70 g of salt with the sugar and rub the kaizer well on both sides. Leave it to cool for 24 hours.

The next day, rinse the kaizer with a little cold water and then place it in a bowl, pouring a brine prepared from the rest of the salt and 1 L of water on top. Leave the kaizer in brine for a week, turning it from time to time.

Boil the kaizer removed from the brine in 3 L of boiling water, then let it simmer. Preheat the oven to 160 ° C. Prepare a paste of the peeled and crushed garlic and the rest of the spices, then grease the kaizer on the side without the rind.

Place a grill in a pan and add ½ a glass of water, then place the kaizer on the grill, cover the pan with foil and bake the kaizer in the oven for 1.5 -2 h.

Allow the kaizer to simmer and then serve sliced ​​with red onion or garlic and fresh bread.

Advice: It is a complicated preparation, but it is worth the effort. You will consume a much more fragile and preservative-free kaizer. If you can, you can smoke the kaizer instead of baking it in the oven.


Kaizer's homemade recipe by Horia Varlan & # 8211 VIDEO

I and the children really like kaizer, but the one in the store often has a chemical, unnatural taste, so the healthiest and most convenient option is to make it at home. I tried this recipe a few years ago and since then I make it as many times as I can, I have no idea how it escaped publication until now.

You should know that it is a recipe that requires a little patience but we get a goodness of home kaizer which is worth the wait and is not complicated at all. It's true that it takes some time, I said it lasts & # 8230. Well, yes, it takes about a week. During this time, keep the breast in brine and then finish it in the oven & # 8211 if you can, instead of the oven, you can keep it in the smoker. I, one, trying to avoid smoking, prefer it baked. The kaizer prepared in this way is absolutely delicious and worth all the effort, I assure you.


Bruschette with kaizer

  • Here is a recipe that you will never fail with. I ate something similar in a bar in a small town in northern Italy, I adapted it to some extent to the ingredients found in Romania and the result did not disappoint my expectations at all.

Fry the slices of bread on both sides.

Cut mozzarella into large cubes and place over bread. place slices of kaizer on top of the mozzarella (put several slices because they will heat up), put them in the oven until the mozzarella melts and brown the kaizer.


While the bread is in the oven, in a bowl, crush the garlic clove and rub it with olive oil and a little salt. Add the diced tomatoes and the chopped basil.

Remove the slices of bread from the oven, spread a teaspoon of tomatoes on each one (not too much so as not to cover the taste) and serve hot.


1-1.5 kg pork bacon with meat
1.5 l water
50 g of dried onion peels
1 bay leaf
2 tablespoons sugar
200 g sea salt
***
a clove of garlic
3 tablespoons oil
freshly ground pepper
smoked pepper

Put the water together with the sugar, salt, onion peels and bay leaf in a saucepan on the fire.
When it starts to boil, add the bacon and cover the pan.
Let it simmer for about an hour.
We take the pan off the heat and let the kaizer marinate for 24 hours.
Put in the cold after it is no longer hot.
Then remove the kaizer and let it dry.
Peel the garlic, press it and mix it in a bowl with the ground pepper, paprika and oil.
Using a brush, grease all parts of the kaizer with this mixture, except the mouse part.
Put the kaizer in a baking sheet, wrap it well and let it cool for 24 hours.
Then take it out of the baking paper, place it on a plate and it can be served with red onions.
Have a good appetite, especially since you know what you are eating!

Try this video recipe too


1-1.5 kg pork bacon with meat
1.5 l water
50 g of dried onion peels
1 bay leaf
2 tablespoons sugar
200 g sea salt
***
a clove of garlic
3 tablespoons oil
freshly ground pepper
smoked pepper

Put the water together with the sugar, salt, onion peels and bay leaf in a saucepan on the fire.
When it starts to boil, add the bacon and cover the pan.
Let it simmer for about an hour.
We take the pan off the heat and let the kaizer marinate for 24 hours.
Put in the cold after it is no longer hot.
Then remove the kaizer and let it dry.
Peel the garlic, press it and mix it in a bowl with the ground pepper, paprika and oil.
Using a brush, grease all parts of the kaizer with this mixture, except the mouse part.
Put the kaizer in a baking sheet, wrap it well and let it cool for 24 hours so that the garlic enters it.
Then take it out of the baking paper, place it on a plate and it can be served with red onions.
Have a good appetite, especially since you know what you are eating!

Try this video recipe too


KAIZER DE CASA

Homemade Kaizer, a simple sausage recipe made from pork breast, without chemicals or preservatives, which can be made by anyone who wants a traditional meat-based appetizer recipe for Christmas.

All the ingredients can be found in the store / market, so if we feel like a few slices of kaizer we can prepare it at home, so that we know for sure that we have a fresh and good product.

In addition, it is not a smoked sausage. It is said that we must beware of smoked sausages, which are a big risk factor for serious colon diseases. If we make too much, we keep as much as we need for consumption in the next few days, and we can keep the rest in the freezer, cut into portions & # 8211, we only take out as much as we need because it is not advisable to refreeze.

The training lasts for several days, but the final result will prove that it is worth the wait.

If you can cut a pig then you will know what meat to keep to make kaizer. If we live in the city and we can't cut our own pork, we can buy pork breast from any butcher or any supermarket. Whether he has bones or not, we can use pork breast for this recipe without fear that it will not work out. In fact, mine had bones in a certain area, but this did not bother me.

Spices are essential. Then drying them. If the weather is very cold, we take advantage of this and leave the kaizer dry in the cold, at least overnight on the balcony or in a safe place, where animals cannot reach.

I invite you now to see how to make house kaizer good, even on the block, no smoking.

Here is the list of ingredients and how to prepare homemade Kaizer & # 8211 homemade bacon & # 8211 homemade sausage.

INGREDIENT:

a piece of pork breast (1.3 kg)

1 teaspoon peppercorns

2 l sour cabbage juice

For the oven:

a little freshly ground pepper

1/2 teaspoon dried thyme

2 generous tablespoons of paprika

To complete:

Rub the pork breast well with salt, then leave it to cool for 12 hours. After this interval we put it in a pot with garlic cloves, mustard seeds, peppercorns, 2-3 allspice berries and 3 bay leaves. Pour the sour cabbage juice and leave it to cool for another 24 hours. If we don't have cabbage juice (although it can be bought from the market) we can make a brine from 2 l of water in which we put 70 g of salt.

After this interval, boil the pork pipette and let it boil, from the moment it starts to boil, for 15 minutes, on low heat. Remove the pork breast from the juice, let it cool, then grease it with spices on the side without mice and bake it in the preheated oven at 160 ° C for 1.5-2.5 hours, depending on its thickness. My piece was thick and lasted almost 2.5 hours, and 2 hours of this time it was covered with foil.

Let the kaizer cool when it is cooked, then grease it with 3-4 cloves of crushed garlic and mix with 3 tablespoons of oil and 1 teaspoon of salt, then add another layer of paprika. Let the kaizer cool between two wooden bottoms, with a weight placed over the top.

We put it in the cold and eat it with gusto after a few hours with a red onion or mustard.

I invite you to follow me on the YouTube channel.

I look forward to seeing you I cook with friends - Tasty recipes.

My dear friend Carmen also made the kaizer recipe and she was very excited.


Homemade Kaizer - Horia Varlan's recipe

  • A piece of pork breast with mice, rectangular in shape, about 1.2 Kg
  • 250 g salt
  • A teaspoon of sugar
  • 2 bay leaves
  • 2 tablespoons ground cumin
  • 2 tablespoons paprika
  • 2 peeled garlic cloves
  • A tablespoon of ground black pepper
  • 2 tablespoons sunflower oil
  • 3 tablespoons white wine

Mix 70 g of salt with the sugar and rub the kaizer well on both sides. Leave it to cool for 24 hours.

The next day, rinse the kaizer with a little cold water and then place it in a bowl, pouring a brine prepared from the rest of the salt and 1 L of water on top. Leave the kaizer in brine for a week, turning it from time to time.

Burn the kaizer removed from the brine in 3 L of boiling water, then let it simmer. Preheat the oven to 160 ° C. Prepare a paste of the peeled and crushed garlic and the rest of the spices, then grease the kaizer on the side without the rind.

Place a grill in a pan and add ½ a glass of water, then place the kaizer on the grill, cover the pan with foil and bake the kaizer in the oven for 1.5 -2 h.

Allow the kaizer to simmer and then serve sliced ​​with red onion or garlic and fresh bread.

Advice: It is a complicated preparation, but it is worth the effort. You will consume a much more fragile and preservative-free kaizer. If you can, you can smoke the kaizer instead of baking it in the oven.


Home kaizer from boiled pork breast

I tried a recipe last week. I wanted to have a piece of on the holiday table home kaizer, without commercial E's, meaning without being "stuffed" with various chemicals and preservatives to last longer.

I started researching, I bought a piece of pork breast with bone (ideally it would be one without bone) because that's what I found in the offer and I got to work.

From the moment I got home with the meat, I put it in the cabbage mill. He dies in which I threw some spices. Let there be a better taste. I left it in the juice for a few hours and then I boiled it until it softened.

After it cooled, I rubbed it a little with two cloves of garlic, some salt (it seemed to me that the death did not salt it too much) and plenty of hot pepper.

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I also put it in the oven & # 8230 pure madness! I'm sorry I didn't make this recipe the day before Christmas. Or better that I didn't do it then because while I was tasting I had nothing to put on the festive table :)

As I don't have the conditions to smoke it and as I still couldn't keep it in the fridge for so long, I put it for longer storage in the freezer. I can't wait to cut a slice of the holidays. Yammy!


Homemade cock with kaizer

700-800 g kaizer,
1 piece of homemade coconut (homemade chicken, oratanie grown in the yard because it is more fibrous than the one grown in piles with concentrates. But in the absence of such a thing, the chicken or chicken taken from the store can cope),
1/2 l sweet white wine,
1 l meat soup (if we don't have it we can use the soup cubes from which we prepare the soup needed for the recipe),
100 ml tuica,
50 ml vinegar,
2 tablespoons honey,
paprika, ground pepper,
chopped green parsley, ground thyme,

Cut about 300 g of kaizer into strips. Put the rest of the sliced ​​kaizer aside. The cut kaizer strips are put with 50 ml of water to harden until it starts to leave a little lard.
The pieces of chicken (coconut, chicken) are abundantly seasoned with pepper and paprika, a pinch of ground thyme, and salt, after which they are placed over the pieces of hardened kaizer. Cover with the remaining kaizer slices the seasoned pieces of meat and move on to the next phase.

In a cup put honey, brandy and vinegar and mix well then pour over the meat. Add the wine and the meat soup, sprinkle the chopped parsley on top.

We cover all the & # 8222wonder & # 8221 with a lid and put it in the oven where we will keep it for about 90 minutes (or until the meat penetrates easily with a fork. soup or water).


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