Hello friends! I hasten to share with you a wonderful recipe for homemade ham. I learned this recipe from a food technologist and decided to repeat it at home. The result exceeded all my expectations, the homemade ham turned out to be great.
Home-made ham or sausages have only one big drawback - all the time you want to try the fruits of your labor and it is impossible to stop.
👇 Delicious homemade ham 👇
Real ham at home
The three main ingredients are meat, salt and pepper. Everything else is optional.
- 40% of the meat must be cut into 1 cm cubes, the rest of the meat must be passed through a fine grinder.
- You can take any meat: chicken, turkey, pork, beef, or combine it with each other.
- The only difference will be in the final temperature inside the loaf.
- All meat should be well chilled.
- 2% salt is added per kilogram of meat, that is, 20 g (with 10 g of table salt and 10 g of nitrite salt).
- 1-2 g of black pepper per 1 kg of meat, half a teaspoon of dry garlic and the same amount in ground coriander.
To get a good ham, you need to fulfill 3 conditions:
- The first is the obligatory addition of nitrite salt, it suppresses the development of botulism and gives the ham a beautiful pink color and the familiar smoky taste.
- The second is compliance with the temperature regime when kneading minced meat.
- Third, the temperature of the meat when kneading the minced meat should not rise above 12 ° C, otherwise the product may have swelling during cooking.
- Add chopped meat and all seasonings to the minced meat.
- The minced meat must be mixed well until the protein filaments appear.
- If there is an opportunity to knead the minced meat in the combine, it is very good, because the meat is very cold. When mixing, gradually add cold water.
- Monitor the temperature of the minced meat all the time. When ready, put it in the refrigerator until ripening for 10-12 hours.
- The most impatient can fill the loaves at once, but it is recommended to keep the minced meat in the refrigerator.
- During this time, salt, spices are evenly distributed and the nitrite salt will react.
- To make the ham look like it was from a store, you need some tools - a syringe for stuffing loaves and a casing for sausages.
- I will use 2 options - collagen and transparent film casing.
- Calculate the length of the loaves with ham from the height of the oven.
- If you do not have any tools, and you really want ham, you can stuff the minced meat tightly into some form, as in the video below. Or roll the loaves out of cling film.
CHICKEN TERRINE
- Fill the syringe tightly with minced meat so that there is no air inside.
- Stuff the casing tightly with the ham (the tighter the better), avoiding air getting inside.
- Tie the loaves tightly on both sides.
- Hang the loaves in the oven at a temperature of 50 ° C degrees. So they hang for one hour.
- If there is convection in the oven, be sure to turn it on.
- The ham loaf can be put on the wire rack, but in the hanging position they are better compacted and then there are no traces of the wire rack on them.
- This ham perfectly tolerates freezing without loss of taste.
- When ready, a few pieces can be put into the freezer and then taken out as needed.
- After an hour, raise the oven temperature to 70 ° C and insert the thermometer probe into the center of any loaf.
- The temperature of the finished poultry ham is 72 ° C inside the loaf.
- When the temperature of the ham reaches 60 ° C, raise the oven temperature to 80 ° C.
- When the ham is ready, it needs to be cooled under running cold water for 15 minutes, this is important.
- This will stop the further cooking process and the collagen casing will not shrink.
- After the "shower" the ham should be dried and refrigerated until the next day.
- You can try it right away, but it will still be tastier tomorrow.
Homemade ham recipe:
REQUIRED INGREDIENTS:
1 kg of chilled meat (it is better to combine lean with fat, for example, breast with thigh or fatty pork with chicken)
10 g table salt
10 g nitrite salt
1-2 g black pepper
100 g cold water (from refrigerator ~ 4 °)
OPTIONAL INGREDIENTS:
0.5 tsp dried garlic (you can have a few fresh cloves)
0.5 tsp coriander (optional)
shell or cling film
- Initial t 50 °, in an hour 70 °, when the inside of the ham reaches 60 ° t of the oven 80 °.
- Cooking time is about 4 hours until t inside the loaf 72 ° for poultry, 70 ° for pork, 68 ° for beef.
👉 Homemade ham without nitrite salt
👉 How to cook any chicken meat deliciously
I wish you bon appetit and God bless you!