Ham home as in the store, only better!

Once readers have asked - and how to make ham as in meat processing plants, where it is clamped in the press and in the solution stand before cooking, you do not try? I tried 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.
Daily meat flip.

Meat is already out of the marinade.

Before cooking to add spice colored - it is at your discretion.

Turn off roll and zamatyvaem in the film.
Tails buckle and pass once more film.
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.

This capacity is put into a large-sized container and fill with water - which is easier to keep the temperature.

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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 must be rapidly cooled to a temperature below 25 degrees.
Using a toothpick or other sharp object is to pierce the shell and to get juice.

Place the meat under the press.
From top to put the load and leave in the cold of 4-8 degrees for 24 hours.

During this time, bonds are formed between the pieces of meat, and it will become more homogeneous.