Drum

The pig's stomach, bladder is washed very well (from many waters), it is checked not to be broken.

Put it on a very low heat (not to be disturbed) with salt, pepper and bay leaves, when the meat comes off the bones, pick it up, cut it into pieces and put it in your stomach. Add the crushed garlic to taste in the water in which the meat was boiled. Fill the stomach with the juice above and sew at the end.

Cool with a fish weight (not too hard not to crack) until it hardens. After about 2 days it smokes easily for a better taste.


Toba house

My drum in the "city" version. I didn't find a pork stomach, so I formed it in the cake pan. I found neither tongue nor ears, although I would have liked it. Only after the pig's head did I run around the city for a few hours. Good thing I found that one too. The good part is that I received from my grandmother a ciolanel, 2 pork legs, some mice and a heart. I filled the rest with purchased meat. A very good drum came out.

Recommendation: get pork from the country, not only will you feel the difference, but you will see it (see picture 1).


Drum - Recipes

GoostoMix recipes are adapted to the community Thermomix and are not Vorwerk tested.

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Pork drum

Cut all the meats into thin strips and scald them in salted water, then drain them quickly and mix them with the mouse, the cut ears and the sliced ​​bacon. Add wine, pepper, paprika, salt.

Fill the stomach with sliced ​​pieces, placing them long and in layers as mixed as possible. Add the remaining juice and some of the juice in which you scalded the meat, then cook well.

Put the pork drumkin to boil in cold water with the bay leaves and pepper and let it simmer for 2-3 hours on a low heat, pricking it from time to time.

When it has boiled, put the pork drum pressed between two wooden choppers, with a weight on top.

pork stomach
1 good hand of sliced ​​mice
1 pork tongue
1 heart
2 kidneys
500 g fatty pork
1 spleen
300 g liver
2 ears
200 g of bacon
1 glass of red wine
1 tablespoon paprika
2 bay leaves
pepper, salt


INGREDIENTS homemade drum

Check the ingredients as you put them in the shopping cart.

2000 g of water

1000 g of pork head (jaw, meat, ear)

250 g pork heart

2 pork kidneys

200 g pork tongue

100 g pork rinds

1 pig stomach / membrane

1 medium onion

50 g of apple cider vinegar

7-8 cloves of garlic

2 teaspoons salt

1 teaspoon ground black pepper

2 bay leaves

1 teaspoon apple cider vinegar


Ingredients for the traditional pork drum recipe:

  • pork stomach for stuffing, or thick pork cheeks
  • 1/4 head of pork
  • 1 pork ear
  • 1 pork tongue
  • 3/4 pork liver
  • 1 pork kidney
  • 1/2 pork loin & acircn
  • 1/2 spleen of pork
  • salt
  • pepper
  • thyme
  • 2 bay leaves
  • coriander 2-3 berries,
  • Paprika

See HERE how to prepare the traditional pork drum recipe!


Pork drum

Cut all the meats into thin strips and scald them in salted water, then drain them quickly and mix them with the mouse, the cut ears and the sliced ​​bacon. Add wine, pepper, paprika, salt.

Fill the stomach with sliced ​​pieces, placing them long and in layers as mixed as possible. Add the remaining juice and some of the juice in which you scalded the meat, then cook well.

Put the pork drumkin to boil in cold water with the bay leaves and pepper and let it simmer for 2-3 hours on a low heat, pricking it from time to time.

When it has boiled, put the pork drum pressed between two wooden choppers, with a weight on top.

pork stomach
1 good hand of sliced ​​mice
1 pork tongue
1 heart
2 kidneys
500 g fatty pork
1 spleen
300 g liver
2 ears
200 g of bacon
1 glass of red wine
1 tablespoon paprika
2 bay leaves
pepper, salt


House drum

Ingredient: pork organs (kidneys, lungs, spleen, heart, liver), ears and tongue, muscles, 250 g bacon, meat from the neck, two legs, salt, peppercorns, a bay leaf, cleaned and bleached pork stomach vinegar.

Method of preparation

Wash your feet and ears and talk well. The mouse is shaved with a knife and washed again. In a large pot, bring to the boil and after the foam has been taken twice, add salt and pepper and continue to boil. When the meat is tender, add the liver, tongue, meat on the bone, muscle and tongue, previously boiled in other water. This water is thrown away. When they come off the bone, they are cooked enough.

The juice in which they boiled is left to cool. Cut the cooked ingredients into cubes appropriately large, mix with the sliced ​​bacon. Add salt and spices to taste. When boiling, add the bay leaf. In addition, if you add a glass of wine, it will taste special.

The stomach is well cleaned, shaved easily without breaking it and washed in several cold waters. If you rub your stomach with cornstarch, it will cleanse even better. After this procedure, the stomach will be rinsed well.

In the mixture of prepared meat add a glass of juice in which they boiled the ingredients and which you put to cool. It has the role of tying the meat. Now you can fill your stomach with pork. Tie the end of the stomach well where you filled it and put it to boil, over low heat, in hot water or in the one you have left before. Leave to cool in the juice in which it boiled.

After it has cooled well, place it between two boards over which you put a weight so that the drum takes shape. Serve the next day.


Recipes for the Christmas table. Traditional pork drum, peasant recipe

We can't let the winter holidays go by without having traditional pork dishes on the table, including this traditional pork drum.

Traditional pork drum

The traditional pork drum recipe is a peasant one, inherited from ancestors, in which all the pork organs are used, cooked until the flavors intertwine. It goes very well served with a hearth, also peasant, with onion or leek and a glass of fragrant and good brandy.

Here's what we need for the Traditional Pork Drum Recipe:

  • pork stomach for stuffing, or thick pork cheeks
  • 1/4 head of pork
  • 1 pork ear
  • 1 pork tongue
  • 3/4 pork liver
  • 1 pork kidney
  • 1/2 pork loin & acircn
  • 1/2 spleen of pork
  • salt
  • pepper
  • thyme
  • 2 bay leaves
  • coriander 2-3 berries,
  • Paprika

Preparation for the traditional Pork Drum Recipe

Wash the pig's head and ear thoroughly and boil salt water and 2 bay leaves.
In another bowl, boil all the pork organs, in a lot of cold water, over medium heat, add a sprig of thyme.
Remove the foam from both vessels.
After the meat comes off the bone, take it out of the bowl and let it drain and cool.
So are the organs.

Then chop all the cubes and mix, season with salt, pepper, thyme and paprika.
It is added from the liquid that they boiled, a little from each one, because there is also the gelatin necessary for the icing.
Thoroughly clean the pork stomach & icircn water with salt and vinegar, then fill with the above mixture.
Sew the pork stomach with kitchen thread, then boil the icing water on low heat for a maximum of 20 minutes.
Remove from the soup and leave to cool with a weight on top, until ready to serve.


INGREDIENTS homemade drum

Check the ingredients as you put them in the shopping cart.

2000 g of water

1000 g of pork head (jaw, meat, ear)

250 g pork heart

2 pork kidneys

200 g pork tongue

100 g pork rinds

1 pig stomach / membrane

1 medium onion

50 g of apple cider vinegar

7-8 cloves of garlic

2 teaspoons salt

1 teaspoon ground black pepper

2 bay leaves

1 teaspoon apple cider vinegar


Chicken and pork drum

I washed the pork chop and boiled it in a pressure cooker, with salt, bay leaves and pepper, for about an hour. After it cooled, I removed the meat from the bones and broke the medium pieces.

I washed the thighs, washed and cut in half, in a bain-marie. For boiling the thighs we need two pots. I used a 3 liter one, in which I put the thighs together with the bay leaves, peppercorns and gelatin and a 5 liter one in which I put water (up to half).

the small pot is placed on top of the large one. I put the pots on the fire, and when the water started to boil I put the small fire on, and I covered the small pot. I let it boil for about 3 hours, during which time I turned the meat from side to side, 2-3 times. I added hot water to the large pot when it dropped.

After 3 hours, I took out the chicken, and after it cooled I removed the skins and picked it from the bones. I mixed it with the pork, I added salt and pepper to taste, and I put it in a 2 liter pot cut (top).

In the juice left by her thighs I put the crushed garlic and mixed well. I strained the juice and poured it over the meat. I covered the pet with foil and put it in the fridge.