Greetings to everyone on my channel.
Here is about tasty and satisfying weight loss.
I really love sandwiches and often eat them for breakfast (which did not stop me from losing 59 kg).
The main thing is to eat the right sandwiches - on whole grain bread.
Today I want to share a long-awaited recipe for homemade ham.
I cooked it in my new device - a ham maker, but even without it, you can cook delicious homemade ham with a characteristic taste and smell.
âś…Ingredients:
- turkey drumstick - 1 kg,
- chicken breast - 300 g,
- ground black pepper, ground chili pepper, dry garlic, seasoning for meat (favorite - you can do without it), ground nutmeg - a pinch to taste.
- common table salt and nitrite salt (10 g per 1.3 kg of meat, common salt and 13 g of nitrite salt).
Depending on your taste, you can change spices and, of course, meat.
You can use lean pork, veal.
Tip: If using chicken or turkey breasts, add either drumsticks, thighs, or some pork to the mince for a juicier product.
Cooking.
Before making the ham, I studied all the recommendations for nitrite salt and meat preparation.
To make the ham tasty and with a characteristic ham flavor and aroma, a rather lengthy preparation is required. However, it does not take much time, since most of the time the minced meat is simply infused in the refrigerator.
I turned the chicken breast and half of the turkey drum into minced meat.
The remaining part of the drumstick was cut into small pieces.
I combined minced meat and pieces of meat, added nitrite and ordinary salt, kneaded well and put it in the refrigerator.
During the night, my minced meat was infused in the refrigerator. In the evening and in the morning, the minced meat mixed well several times. It is important that the minced meat is cold while stirring. I even put the bowl in ice cold water and stirred.
When the minced meat is stirred, the meat with nitrite salt seems to stretch, and stretch threads appear. The minced meat itself turns gray, but during heat treatment the color changes to pink.
In the morning I added spices to the minced meat, mixed well and put it in the refrigerator until evening.
In the evening I collected a ham.
She put the baking sleeve inside the ham maker, bandaging the bottom so that the juice would not flow out.
She put the stuffing tightly into the sleeve and tied the sleeve on top.
I put a lid on the ham maker and pulled on the springs.
Many problems with a ham maker, because the springs break through the roasting sleeve and all the juice flows out. To prevent this from happening, the springs do not cling to special holes, but to the sides of the lid, installing them not according to the instructions, but vice versa. We do this with both the bottom and top covers.
Place the ham in a dish filled with water and place in a cold oven.
We turn on the oven for 90 g and wait 2.5 hours.
Then we take out the ham and let it cool.
I put it on the balcony for the night (the temperature outside is still appropriate).
After cooling down, take out the ham, release it from the sleeve and enjoy the real taste of homemade ham.
Enjoy your meal!
For those who do not have a ham maker, the same can be done by wrapping the minced meat tightly in foil in several layers (so that nothing flows out and does not fall from outside). We also put it in a mold with water (completely) and in the oven at 90 degrees for 2.5 hours.
A little about nitrite salt. Why is it needed?
- preserves the pink color of the meat product.
- helps to get a light "ham" flavor.
- increases shelf life.
- improves texture.
- increases the water-holding capacity of minced meat.
And most importantly, nitrite salt is safety. It is used as an antibacterial agent, since sodium nitrite has an inhibitory effect on pathogenic bacteria as well as on toxic fungi and molds.
It is important to respect the amount of salt per kilogram of meat indicated on the package.
KBZhU ham: K - 144, B - 21.6, F - 5.93, U - 0.1
You can watch the video recipe on my YouTube channel link.
Thanks for your time and likes.
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I do not pretend to be a PP expert. Just sharing my experience. I am "OkoloPP"!