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Carbonade, he is also a loin, he is also a long dorsal muscle using RAPID technology. It cannot be called a raw material, but it is not a boiled product either, despite the fact that the product is absolutely safe, it would seem at a fairly low heat treatment temperature. But it's VERY delicious, friends)) Compound: 1. Pork chop (loin) - 1000g 2. Nitrite salt (0.5-0.6% sodium nitrite) - 28g / kg 3. Starting cultures Easy Cur for drying (or others for whole muscle products) - 5g Technology: Rinse the meat, rub with salt and starter cultures, put in a vacuum or wrap with cling film. Keep at a temperature of 2-4C (NOT HIGHER!!!) for 12-15 days. Heat treatment: Turn on the lower, upper heating elements and convection. At 50-55C bring to a temperature of 45C in the center of the product. It is possible to carry out heat treatment in a smokehouse under the same conditions, but first warm up and dry for a couple of hours until the surface of the product is completely dry and only then give smoke.