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And how to make ham as at meat when the meat in a press clamp and the solution is kept before cooking?
I tried so with pork and that's what I did.

So, do the ham.

Recipe Ham home in store

Ingredients marinade:

In 3 liters of water 
1 clove garlic
4-5 bay leaf
1 tsp allspice
½ tsp black pepper
5-6 Art. l. salt
1 tbsp. l. Sahara
2-3 g of nitrate per 1 kg of meat (not necessarily - color stability in the product)

Preparation:

Boil water, remove, add spices, cool.
Soak the meat in the marinade and put the cold from 0 to +4 degrees for 4 days and every day of his turn.

Meat is already out of the marinade.

Before cooking to add colorful condiments and spices - it is at your discretion.

We turn off the roll and wrap in plastic wrap.
The ends of the bends and turns around one more time.
I usually buy sausage casing of large diameter, but not everyone has that opportunity.
So there - the film.

We put in a container of water.

Capacity put into a large-sized container and fill with water - which is easier to keep the temperature.
Cooking at a temperature of 75-80 degrees during 2-2.5 hours.

Within the meat temperature has reached 72 degrees.
Here is a very useful thermometer for meat.
It can be ordered in China or look in our supermarkets.

At the end of cooking, the meat should be very rapidly cooled to a temperature below 25 degrees.
Using a toothpick or a needle to pierce the shell and to leave juices.

Put our meat in a press.
Set top load and remove the cold with a temperature of 4-8 degrees for 24 hours.

During this time, between the pieces of meat all compacted and it will become more homogeneous.

Everything - home ham is ready!
You can start cutting and filing.

Or cook breakfast with ham.

Meat and become dense and elastic. It is easily cut in any thickness.

The most subtle and delicate slices!

Here's a beauty!

Tasty, but expensive - but without soybeans and water, one meat!

This ham own hands.

It can be dry and warm smoke to podkoptit beautiful color surface.

Surprise home. Bon Appetit!

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