Delicious taste, tender meat and a flavor! Sausage from the shop can not be compared.
Ingredients:
knuckle weight of not less than 1.3 kg
20 gr. salt
1 h. l. ground pepper
1 h. l. dry garlic
Preparation:
1. Shin wash, scrape with a knife.
2. Make an incision in the knuckle, remove the bone, but to preserve the skin from damage.
3. Cut off almost all the meat from the shank and cut it into oblong strips.
4. Put meat back on the skins, but how can more evenly distribute it.
5. Sprinkle all salt, pepper and garlic dry.
6. Close pelt shank in a very tight roll and pull his thread or twine.
Grate entire surface roll coarse salt.
7. Wrap the roll in several layers of edible film and put into the refrigerator on the bottom shelf prosalivatsya for three days.
8. Then roll to get it, put in a deep pan, add water and put on fire.
After boiling reduce the heat so that the water temperature was not more than 80 degrees.
9. Boil roll 3 h.
10. Cool roll straight into the water where it was cooked.
11. Remove cold roll in the film in the refrigerator for 12-18 hours.
All! Ham is ready! You can try!
Serve the ham with horseradish and mustard.
Bon Appetit!
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