Sandwich meat
Sandwiches make a quick, convenient and filling breakfast. Instead of store-bought sausage, I prepare meat in a thermos or multicooker. It is easy but takes patience. The meat becomes very tender, and different spices give it a new flavor each time. Use pork, beef or turkey; turkey takes half as long.
Adjust servings in the full version
The pieces of meat should not be too large, no more than 700 grams.
This is where I cooked chicken breast for sandwiches.
Place water, salt, sugar and all the spices in the multicooker bowl and set to Cook or similar. I choose the Multicook program at 160°C. Let the brine boil and boil for 5-7 minutes.
While the brine is cooking, prepare the meat. I took 1.5 kg of pork neck. One piece was with fat, the second was leaner.
The thicker piece was wrapped with thread so that it would not lose its shape during the cooking process.
Place the meat into the boiling brine. Let's boil. And cook for 20 minutes. After this, switch the multicooker to heating mode, close the lid and forget about it for 12 hours. I leave it overnight.
In the morning the brine is still hot. Let's get the meat. You can eat it right away while it’s still hot. Then it is very tender, melting. It is unlikely that it will be possible to cut it into thin pieces. I transfer the meat to a container, cool it, remove the threads and put it in the refrigerator.
Cold meat cuts well and holds its shape well.