Greetings to everyone on my channel.
My channel is about:
- tasty and satisfying weight loss,
- recipes for low-calorie dishes, with which you do not need to bother for a long time and tediously,
- menu for the day.
In general, it's all about losing weight.
I share with you my experience of losing weight around PP and a calorie deficit (already minus 59 kg from 132 kg).
I know that you will succeed, too, if you just start.
Recently, I began to cook homemade ham for delicious and healthy sandwiches on whole grain bread.
For these purposes, I smoked a ham. However, you can cook such a ham without special tools.
I have already shared with you ham recipe with nitrite salt, which gives the characteristic ham flavor, color, extends shelf life and fights bacteria. You can compare the result with and without nitrite salt.
But I cooked the ham without nitrite salt and used chicken breast and turkey breast.
Now I will cook ham only with nitrite salt.
Ingredients I took for the ham:
- chicken breast - 3 medium fillets - 530 g,
- turkey breast - 1 small fillet - 720 g,
- dry garlic 1 teaspoon,
- ground black pepper - 1/3 teaspoon,
- edible salt 2.5-3 teaspoons (depending on how much saltier you like),
- a pinch of nutmeg
- universal vegetable seasoning - 3 tea boats (optional).
- 100 ml ice water.
I turned the chicken fillet into minced meat, and cut the turkey breast into small pieces.
I added all the spices and mixed well.
Ideally, leave the minced meat with spices in the refrigerator for 5-8 hours.
Before cooking, add ice water to the minced meat and mix well.
I used a ham, lined with foil and filled with minced meat. You can use a baking sleeve.
We close the ham maker, tighten the springs, put it in a bowl of water and send it to the oven.
To avoid dry ham, the temperature must be kept in the region of 80-90 g and cook for about 2.5 hours. Ideally, the temperature inside the meat is 70 degrees (if there is a special temperature probe). I just set the temperature to 90 g and kept it in the oven for 2.5 hours.
Those who are in a hurry and don't want to wait so long - by 200 degrees for 1.5 hours. At this temperature, the ham will be dry. But we all have different tastes, maybe someone loves drier meat.
We take it out of the oven, let it cool completely and only after cooling down we take out the ham from the ham.
In a ham maker, the minced meat is pressed during cooking thanks to the springs.
If there is no ham, but really want homemade ham with an understandable and useful composition, then we wrap the same minced meat tightly in foil and send it to the oven for the same time and the same degrees.
You can add 10 g of gelatin to the minced meat. You will get a jelly layer and the ham will hold the shape better.
From the specified amount of ingredients, I got 968g of ham.
KBZHU per 100 g: K - 125, B - 27.2, F - 1.56, U - 0.22.
Minced meat options are huge. You can also add thigh meat and pork to the breast. Naturally KBZHU will change.
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"!