{"id":439,"date":"2023-03-18T08:42:23","date_gmt":"2023-03-18T07:42:23","guid":{"rendered":"https:\/\/tamivlese.sk\/?p=439"},"modified":"2023-03-18T08:46:56","modified_gmt":"2023-03-18T07:46:56","slug":"susene-maso","status":"publish","type":"post","link":"https:\/\/tamivlese.sk\/?p=439","title":{"rendered":"Su\u0161en\u00e9 m\u00e4so"},"content":{"rendered":"\r\n
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\u00a0 \u00a0 \u00a0Na z\u00e1pade je su\u0161en\u00e9 m\u00e4so ob\u013e\u00faben\u00e9, ale u n\u00e1s ho jeme m\u00e1lo. M\u00e1 vy\u0161\u0161iu cenu, je okolo neho mno\u017estvo m\u00fdtov, \u010di myln\u00fdch inform\u00e1ci\u00ed a ani nepatr\u00ed do n\u00e1\u0161ho be\u017en\u00e9ho jed\u00e1lni\u010dka. Ke\u010f nap\u00ed\u0161em slovko klob\u00e1sa, tak predch\u00e1dzaj\u00faca veta zdanlivo str\u00e1ca zmysel. No nie je to tak, u n\u00e1s vie naozaj len m\u00e1lokto, ako tak\u00e9to jedlo chut\u00ed. Preto si po\u010fme o \u0148om, \u010do-to poveda\u0165.<\/p>\r\n\r\n\r\n\r\n

\u00a0 \u00a0 \u00a0\u013dudia m\u00e4so su\u0161ia odjak\u017eiva a to takmer na v\u0161etk\u00fdch kontinentoch. Dokazuj\u00fa to vykop\u00e1vky zo starej Mezopot\u00e1mie a Egypta. Z obdobia starovek\u00e9ho R\u00edma m\u00e1me u\u017e p\u00edsomn\u00e9 z\u00e1znamy (jedny z prv\u00fdch s\u00fa z 3. stor. pred Kristom), \u010fal\u0161ie z neskor\u0161ieho obdobia z r\u00edmskej Hisp\u00e1nie (kde ho doteraz naz\u00fdvaj\u00fa Jamon), ale aj z oblast\u00ed ju\u017enej afriky (holan\u010fania ho nazvali Biltong) a takisto z Inkskej r\u00ed\u0161e.<\/p>\r\n\r\n\r\n\r\n

\u00a0 \u00a0 \u00a0U severoamerick\u00fdch indi\u00e1nov je trad\u00edcia su\u0161enia asi najzn\u00e1mej\u0161ia, hlavne v\u010faka kovbojom a lovcom ko\u017eu\u0161\u00edn (trapperom) z 19. stor. Mo\u017eno ste sa u\u017e stretli s vy\u0161\u0161ie nap\u00edsan\u00fdmi n\u00e1zvami, preto slovko Jerky (dnes viac menej v\u0161eobecn\u00fd n\u00e1zov pre su\u0161en\u00e9 m\u00e4so) pozn\u00e1te alebo ste ho prinajmen\u0161om u\u017e po\u010duli. Poch\u00e1dza pravdepodobne od samotn\u00fdch indi\u00e1nov, ktor\u00ed zle vyslovovali \u0161panielske ch\u00b4arqui. Toto slovko zas prebrali \u0161panielsk\u00ed conquistadores (a tie\u017e ho zle vyslovovali) od juhoamerick\u00fdch ke\u010du\u00e1nskych indi\u00e1nov. Aspo\u0148 takto sa to na americkom kontinente traduje. V oblastiach Kanady dodnes su\u0161ia m\u00e4so indi\u00e1ni (t\u00fdmto je zn\u00e1m kme\u0148 Cree) nad miernym oh\u0148om. V podstate sa \u010diasto\u010dne aj \u00fadi a naz\u00fdva sa P\u00e2ns\u00e2w\u00e2n.<\/p>\r\n\r\n\r\n\r\n

\u00a0 \u00a0 \u00a0Z \u00e1zijsk\u00e9ho kontinentu spomeniem \u010c\u00ed\u0148anov a jedno z ich tradi\u010dn\u00fdch. Naz\u00fdva sa Bak Kwa a upravuje sa po su\u0161en\u00ed r\u00f4znymi sp\u00f4sobmi, napr. ho potom e\u0161te pra\u017eia. \u010co sa t\u00fdka Austr\u00e1lie, neviem a ani som sa nedop\u00e1tral k tomu, \u010di p\u00f4vodn\u00ed obyvatelia pou\u017e\u00edvali tak\u00fato techniku konzervovania. Jednou vetou odsko\u010d\u00edm. Slovko Aborig\u00e9n je ur\u00e1\u017eliv\u00e9 vo\u010di p\u00f4vodn\u00fdm obyvate\u013eom a oni sami to tak aj ber\u00fa. Vzniklo spojen\u00edm dvoch slov AB-ORIGINAL. Netreba to asi viac rozv\u00edja\u0165 a po\u010fme teda \u010falej.<\/p>\r\n\r\n\r\n\r\n

\u00a0 \u00a0 Vy\u0161\u0161ie sme si z\u013eahka pop\u00edsali niektor\u00e9 jeho n\u00e1zvy pod\u013ea miest a v\u0161imli ste si, \u017ee m\u00e4so sa po su\u0161en\u00ed \u010dastokr\u00e1t e\u0161te \u010falej upravuje? Napr\u00edklad do Jerky sa prid\u00e1va tuk, pr\u00edpadne \u010fal\u0161ie pr\u00edsady a vznik\u00e1 Pemik\u00e1n. Trad\u00edcie a technol\u00f3gie s\u00fa st\u00e1le \u017eiv\u00e9 a menia sa len prostriedky na jeho v\u00fdrobu. V podstate st\u00e1le plat\u00ed, su\u0161\u00ed sa naj\u010dastej\u0161ie teplom. Ja viem, \u017ee to znie a\u017e pr\u00edli\u0161 logicky, len\u017ee okrem slnka a oh\u0148a sa v tradi\u010dnom su\u0161en\u00ed pou\u017e\u00edva aj prievan a mr\u00e1z. Talianske Prosciutto, \u0161panielsk\u00fd Jamon a chorv\u00e1tsky Pr\u0161ut sa su\u0161ia pri 20 \u00b0C mimo slnka. Ak si chcete vyrobi\u0165 svoje vlastn\u00e9 a nechce sa v\u00e1m \u010daka\u0165 cel\u00e9 mesiace, zv\u00fd\u0161te teplotu na 50 \u00b0C a r\u00e1dovo v\u00e1m to bude trva\u0165 len hodiny.<\/p>\r\n\r\n\r\n\r\n

\u00a0 \u00a0 \u00a0\u010eal\u0161\u00edm dobr\u00fdm z\u00e1kladom je aj so\u013e. Nie je v skuto\u010dnosti nutn\u00e1, ale ur\u00fdchli cel\u00fd proces a hlavne r\u00fdchlo zastav\u00ed rozklad alebo ak chcete, postmort\u00e1lne zmeny m\u00e4sa. Samotn\u00e1 so\u013e dehydruje (tak\u017ee doch\u00e1dza hne\u010f k su\u0161eniu) a z\u00e1rove\u0148 zab\u00edja tie mal\u00e9 nevidite\u013en\u00e9 zvieratk\u00e1, mikroorganizmy ktor\u00e9 s\u00fa zodpovedn\u00e9 za jeho pokazenie. Nalo\u017ei\u0165 m\u00e4so pred su\u0161en\u00edm do soli alebo ho potrie\u0165 roztokom je dobr\u00e9 a ak mu chcete e\u0161te prida\u0165 \u010fal\u0161ie chute, tak ho marinujte a so\u013e nikdy nevynechajte. Ako som uviedol, nie je to priamo nutn\u00e9 a m\u00f4\u017eete ho za\u010da\u0165 su\u0161i\u0165 okam\u017eite, ako sa v\u00e1m dostane do ruky. V Ju\u017enej Amerike ho tradi\u010dn\u00fdm sp\u00f4sobom polo\u017eia na kame\u0148 a rozdiel tepl\u00f4t, kde v noci mrzne a cez de\u0148 s\u00fa vysok\u00e9 teploty, procesy rozkladu r\u00fdchlo zastavia. \u010co sa t\u00fdka mrazu, ve\u010f to pozn\u00e1te. K\u00fapite \u010derstv\u00e9 klob\u00e1sy, preves\u00edte ich niekde na balk\u00f3n, tak aby sa k nim nedostali vt\u00e1\u010dence. Mr\u00e1z urob\u00ed svoje a vysu\u0161\u00ed ich. Tak\u017ee aj u n\u00e1s to pozn\u00e1me a ve\u013emi dobre.<\/p>\r\n\r\n\r\n\r\n

\u00a0 \u00a0 \u00a0V r\u00e1mci samotn\u00e9ho m\u00e4sa, su\u0161\u00ed sa asi v\u0161etko, \u010do predt\u00fdm chodilo a pl\u00e1valo. U n\u00e1s je to hlavne brav\u010dov\u00e9, pr\u00edpadne divina. V in\u00fdch krajoch zase krokod\u00edlie, biz\u00f3nie, ale aj z lamy, \u010di p\u0161trosa a ryby nevyn\u00edmaj\u00fac. Jednoducho, pod\u013ea toho ak\u00e9 zvierat\u00e1 v tej ktorej krajine \u017eij\u00fa. V poslednej dobe je u\u017e aj u n\u00e1s v predaji mor\u010dacie, ktor\u00e9 je naozaj v\u00fdborn\u00e9. Mne najviac chut\u00ed hov\u00e4dzie, v podstate z ktorejko\u013evek \u010dasti kravi\u010dky.<\/p>\r\n\r\n\r\n\r\n

\u00a0 \u00a0 \u00a0Sk\u00fa\u0161al som naozaj r\u00f4zne druhy m\u00e4sa od pliecka a\u017e po stehno a aj z prasiatka. Samozrejme hlavn\u00e1 z\u00e1sada pri su\u0161en\u00ed je \u017eiaden tuk. Zopakujem, \u017eiaden tuk! Su\u0161\u00ed sa len m\u00e4so. V\u0161etko pekne obreza\u0165. Pri krkovi\u010dke to m\u00f4\u017ee by\u0165 probl\u00e9m, ale ja u\u017e ho nekr\u00e1jam na pl\u00e1tky. Najprv ho meliem, tak ako keby ste i\u0161li robi\u0165 fa\u0161\u00edrky. Potom ho nalo\u017e\u00edm na 12 hod\u00edn do marin\u00e1dy. Vytvor\u00edm zmes koren\u00edn (koriander, rasca alebo rovno zmes na grilovanie), prid\u00e1m so\u013e, trochu octu a cel\u00e9 to riadne premie\u0161am. Uskladn\u00edm v uzavretej n\u00e1dobe v chladni\u010dke. Potom vytv\u00e1ram v ruk\u00e1ch mal\u00e9 val\u010deky (sem tam sa nepodar\u00ed) a hne\u010f su\u0161\u00edm. M\u00e1 to obrovsk\u00fa v\u00fdhodu oproti pl\u00e1tkom. Lep\u0161ie sa \u017euje a sam\u00e9 sa rozpl\u00fdva na jazyku. \u017dal\u00fadok ho aj \u013eah\u0161ie spracuje. Ak sa rozhodnete pre tradi\u010dn\u00e9 pl\u00e1tky m\u00e4sa, tak v\u00e1m odpor\u00fa\u010dam nareza\u0165 tak\u00e9 tenk\u00e9 ak\u00e9 sa len daj\u00fa, ide\u00e1lne 0,0001 mm. Tak to asi nep\u00f4jde, \u017ee? Dobr\u00e1 finta je: nechajte si m\u00e4so jemne zamrazi\u0165 a potom ho re\u017ete. Nebude sa v\u00e1m pod no\u017eom uh\u00fdba\u0165 a podaria sa v\u00e1m naozaj tenu\u010dk\u00e9 p\u00e1siky. \u010c\u00edm s\u00fa hrub\u0161ie, t\u00fdm ich dlh\u0161ie budete su\u0161i\u0165 a va\u0161a \u010de\u013eus\u0165 si pri konzum\u00e1cii n\u00e1sledne riadne popracuje. Preto m\u00e1m rad\u0161ej zomlet\u00e9, ktor\u00e9 potom tvarujem. Ako ho budete su\u0161i\u0165 je na v\u00e1s a va\u0161ich mo\u017enostiach. Slnko, mr\u00e1z, su\u0161i\u010dka alebo r\u00fara. Posledn\u00e9 dve v\u00e1m skr\u00e1tia \u010das na pribli\u017ene 10 hod\u00edn. Ak ho budete su\u0161i\u0165 v r\u00fare, pootvorte na nej dvierka, aby vlhkos\u0165 unikala pre\u010d. Ak zase v su\u0161i\u010dke, mus\u00ed sa pr\u00fad vzduchu k m\u00e4su dosta\u0165. Preto spravte prinajmen\u0161om diery v papieri (na pe\u010denie je super), na ktor\u00fd ho polo\u017e\u00edte a hlavne ho \u010dasto ot\u00e1\u010dajte. Teplota je pri oboch pr\u00edstrojoch rovnak\u00e1, 50 \u00b0C. Pokia\u013e bude ni\u017e\u0161ia, pred\u013a\u017eite si dobu su\u0161enia a ak vy\u0161\u0161ia, tak to u\u017e nemus\u00ed by\u0165 su\u0161enie, ale pe\u010denie. Teraz sa mus\u00edm ospravedlni\u0165 za fotografiu, ale pr\u00e1ve som zistil, \u017ee toto je zbytok \u010do mi ostal. Hne\u010f ako si urob\u00edm \u010fal\u0161ie Jerky, fotku zmen\u00edm. Usklad\u0148ujem ho v s\u00e1\u010dikoch, ktor\u00e9 maj\u00fa zvn\u00fatra hlin\u00edkov\u00fa f\u00f3liu, aby sa tam nedostala vlhkos\u0165. Popravde, aj tak mi nikdy dlho nevydr\u017e\u00ed.<\/p>\r\n\r\n\r\n\r\n

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\u00a0 \u00a0 \u00a0Su\u0161en\u00e9 m\u00e4so je zdrav\u00e9, ve\u013emi zdrav\u00e9. M\u00e1 dostatok energie a je naozaj v\u00fdborn\u00fdm spolo\u010dn\u00edkom na prech\u00e1dzky lesom. Na 100 g to vych\u00e1dza, pod\u013ea druhu m\u00e4sa okolo 330 kcal. K tomu je v \u0148om p\u00e1r gramov tukov. Ak si to vezmete energeticky, tak \u010dlovek potrebuje cca 2000 a viac kcal denne. Z toho 60 % ide pre chod n\u00e1\u0161ho tela a zbytok je kv\u00f4li vydanej n\u00e1mahe. Mo\u017eno sa to nezd\u00e1, ale su\u0161en\u00e9 m\u00e4so je naozaj dobr\u00fd doplnok k strave, ktor\u00fd v\u00e1m dod\u00e1 cenn\u00e9 kal\u00f3rie a ur\u010dite ho odpor\u00fa\u010dam. Jed\u00e1vam ho hlavne po\u010das pochodu a v\u00e4\u010d\u0161inou si ani nev\u0161imnem, ako r\u00fdchlo zmizne a v\u00f4bec, \u017ee som ho jedol.<\/p>\r\n\r\n\r\n\r\n

\u00a0 \u00a0 \u00a0Na z\u00e1ver jedna rada. Dajte si pozor, ak budete su\u0161en\u00e9 m\u00e4so kupova\u0165 v obchode, na E-\u010dka. Dusitan sodn\u00fd E250 a dusi\u010dnan draseln\u00fd E252 sa pou\u017e\u00edvaj\u00fa na konzerv\u00e1ciu a zafarbenie m\u00e4sa na \u010derveno. \u010c\u00edtate dobre. M\u00e4so sa prifarbuje, rovnako ako chlieb a in\u00e9 potraviny, aby vyzeralo l\u00e1kavo. Tieto dve E-\u010dka priamo vyv\u00e1raj\u00fa s m\u00e4som karcinog\u00e9nne l\u00e1tky. Na\u0161\u0165astie s\u00fa tak\u00ed v\u00fdrobcovia, ktor\u00ed si na toto d\u00e1vaj\u00fa pozor. Preto vyberajte starostlivo a ja si teraz idem da\u0165 p\u00e1r k\u00faskov.<\/p>\r\n\r\n\r\n\r\n

\u00a0 \u00a0 \u00a0Aha, ve\u010f som u\u017e v\u0161etko zjedol. Tak potom, hor sa do v\u00fdroby!<\/p>\r\n<\/div><\/div>\r\n","protected":false},"excerpt":{"rendered":"

\u00a0 \u00a0 \u00a0Na z\u00e1pade je su\u0161en\u00e9 m\u00e4so ob\u013e\u00faben\u00e9, ale u n\u00e1s ho jeme m\u00e1lo. M\u00e1 vy\u0161\u0161iu cenu, je okolo neho mno\u017estvo m\u00fdtov, \u010di myln\u00fdch inform\u00e1ci\u00ed a ani nepatr\u00ed do n\u00e1\u0161ho be\u017en\u00e9ho jed\u00e1lni\u010dka. Ke\u010f nap\u00ed\u0161em slovko klob\u00e1sa, tak predch\u00e1dzaj\u00faca veta zdanlivo str\u00e1ca zmysel. No nie je to tak, u n\u00e1s vie naozaj len m\u00e1lokto, ako tak\u00e9to […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-439","post","type-post","status-publish","format-standard","hentry","category-nezaradene-2"],"_links":{"self":[{"href":"https:\/\/tamivlese.sk\/index.php?rest_route=\/wp\/v2\/posts\/439","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tamivlese.sk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tamivlese.sk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tamivlese.sk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tamivlese.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=439"}],"version-history":[{"count":3,"href":"https:\/\/tamivlese.sk\/index.php?rest_route=\/wp\/v2\/posts\/439\/revisions"}],"predecessor-version":[{"id":445,"href":"https:\/\/tamivlese.sk\/index.php?rest_route=\/wp\/v2\/posts\/439\/revisions\/445"}],"wp:attachment":[{"href":"https:\/\/tamivlese.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=439"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tamivlese.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=439"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tamivlese.sk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=439"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}