Ham (saltison)

Category: Cold meals and snacks
Ham (saltison)

Ingredients

pork shank (shank on the bone) 1 PC.
water 200 ml
Nitrite salt 25 g
brown sugar 22 g
freshly ground black pepper 6 g
garlic 13 gr.
marjoram 1/2 tsp

Cooking method

  • I cut the meat off the bone and cut it into pieces somewhere 1.5 X 1.5 cm. I got 1120 gr of meat.
  • Ham (saltison)
  • I added all the listed ingredients (water was poured in portions during kneading). Mixed well for 5 minutes in a food processor until all the water was absorbed.
  • Transferred to a vacuum container and refrigerated for ripening for 2 days.
  • I specially ordered a blueberry for the ham. After 2 days, I began to stuff the blueberry with meat, but it burst, and I had to take a baking bag and mold the ham in it. After stuffing, I tried to squeeze out the air as much as possible, sealed and tied the ends of the bag. I got rid of the ham, because once I cut my hand very hard on the edges, so I had to find something suitable for the ham. And I found a tin can (I don't remember from under what anymore). She came up very well.
  • Ham (saltison)
  • And then I put my ham to cook. The temperature of the water was maintained no higher than 80 * and it was cooked with me for 4 hours on very low heat.
  • This is what we end up with
  • Ham (saltison)
  • And this is the cut after chilling in the refrigerator overnight.
  • Ham (saltison)

The dish is designed for

Weight 1400 gr.

Note

The recipe is taken from the site 🔗 with my changes (remove the asterisks)

Omela
Basja , it turned out appetizing. I also did not work out with the ham. Is nitrite salt special? What does it give?
Basja
Quote: Omela

Basja , it turned out appetizing. I also did not work out with the ham. Is nitrite salt special? What does it give?
Thank you, Omelochka.
Yeah, salt is special, it is especially for sausages, it gives them the color and taste of "sausage". This is a mixture of common salt with some kind of additive in small amounts. Next time I will try to reduce the amount of this salt, but I will add it to regular salt. And I ordered it all the way from Rostov-on-Don, I also ordered a han-yug there, but the hut burst, unfortunately, I probably stuffed it very intensively, so it couldn't stand it.
Omela
Nina, Thank you. I have never met this salt. Need to search. I often make sausages.
Basja
Quote: Omela

Nina, Thank you. I have never met this salt. Need to search. I often make sausages.
In the topic about homemade sausages, I read about this salt for the first time, there is another member of the forum, he said that without this salt, botulism can develop, and so I found this salt in Rostov and ordered it, but I think there is also Mokwe. I myself constantly make sausage, and now it hangs dry-cured for the New Year.
celfh
Basja, your ham is very beautiful! The color is awesome. I also wanted nitrite salt Now I looked, only in bags of 25 kg there are. ((((
Omela
Quote: Basja

another member of the forum said that without this salt, botulism can develop,
Well, this is probably about dry-cured. I'm frying something.
olesya26
: hi: Appetizing: swoon: and your saltison turned out very beautiful, thanks for the recipe: rose: I hear about salt nitrite for the first time.
Basja
Quote: celfh

Basja, your ham is very beautiful! The color is awesome. I also wanted nitrite salt Now I looked, only in bags of 25 kg there are. ((((
So I wrote that I ordered from Rostov-on-Don, a bag of 100 grams costs 60 rubles.
Mistletoe, so I often make dry-cured sausage, but I think that it will go to semi-smoked and boiled-smoked, but this is my IMHO.
Omela
Nina, and throw yourself a reference, pzhl, where you ordered.
Basja
Quote: Omela

Nina, and throw yourself a reference, pzhl, where you ordered.
Mistletochka, right here, I really don't know if it's possible to have a direct link http: //www.emkol*** (remove the asterisks)

Py. Sy. here, like fixed, now it will open.
SchuMakher
Quote: celfh

Basja, your ham is very beautiful! The color is awesome. I also wanted nitrite salt Now I looked, only in bags of 25 kg there are. ((((

you need to buy and divide into 25 forum sausage makers
Omela
Nina, thanks.
An4utka
Quote: Omela

I have never met this salt. Need to search. I often make sausages.
I had never met this salt before, but then I began to look at the window of the counter with loose spices, there it was. True, for the sake of a beautiful color I will not dare to use it, they write everywhere, which is very harmful.
tararuk
Nitrite salt is a salt with added sodium nitrite, which is poisonous. I also don't add it for the sake of a nice color. My saltison has the usual color of cooked meat.
Omela
Girls, thanks for the info.
tanya28
Girls, be careful with your nitrite salt. In the production of sausages in an industrial environment, sodium nitrite is used - this is apparently the same thing. It is used in very small quantities, depending on the weight of the minced meat, it is stored in inaccessible places for outsiders and a certain person is responsible for its use.
celfh
Oh how! And I already quickly found where to get
Basja
Quote: tanya28

Girls, be careful with your nitrite salt. In the production of sausages in an industrial environment, sodium nitrite is used - this is apparently the same thing. It is used in very small quantities, depending on the weight of the minced meat, it is stored in inaccessible places for outsiders and a certain person is responsible for its use.
Here I will drop a link for you, very interesting:
"Nitrite salt is a step forward in meat processing. The production of almost all products is somehow connected with the use of salt. At the same time, the direction of the processes occurring in meat systems in the presence of sodium chloride is largely determined by the quantitative and qualitative composition of chemical impurities, as well as the level of microbiological The contamination of the applied edible salt Edible salt is subdivided into refined and unrefined types. Unrefined - rock and cage (sea) salt. a sharp decrease in the quality indicators of the finished product and a reduction in its shelf life. The most promising for use in the food industry is vacuum salt, free from impurities of heavy metals, ions and halophilic bacteria. Canning The introduction of sodium chloride inhibits the development and growth of microbes oorganisms, reducing the amount of free moisture they need in meat products. Therefore, salt only suppresses bacteria and molds, but does not completely kill them. Sodium nitrite destroys the spore microflora, penetrating through the membrane inside the bacterial cell, thus preventing its development. Color Nitrite interacts with the myoglobin of meat, whereby nitrosomyoglobin is formed, which gives a pink-red color to the product after heat treatment. Increasing the amount of nitrite will lead to a more intense color-forming reaction and will increase the shelf life of the finished product. Taste Table salt forms a certain taste of meat products, and it has been established that the combined use of salt and sodium nitrite significantly improves the expression of taste. Sodium nitrite exhibits an antioxidant effect on lipids, improving the organoleptic characteristics of meat products and their shelf life. Pure sodium nitrite is a toxin, therefore, it is recommended to use nitrite salt to eliminate the possibility of sodium nitrite overdose in finished products and to secure your production. "
Merri
Nina, thanks for the recipe! I join the majority of members of the forum and I will not put nitrites in homemade sausage, but the recipe is wonderful! True, I have always believed that saltison is made from boiled foods, and from raw ones - usually ham.
Medusa
Nitrite saltis a common food grade salt with added sodium nitrite. The nitrite salt contains at least 99.7% NaCl and sodium nitrite NaNO2... The nitrite salt packaging always shows the percentage, which is the percentage of pure sodium nitrite in a given nitrite salt / mixture.
In light of the ban on pure nitrite in accordance with the regulations, which will be released on July 1, 2013, the transition period for nitrite will be extended in production until 2015. Many businesses and entrepreneurs who consume it are now indignant. After all, nitrite salt is more expensive than pure nitrite!
However, let's figure it out.
In fact, if you calculate what it will cost to safely use pure sodium nitrite (a special separate nitrite room in the physical and chemical laboratory, equipped with an exhaust hood, a safe, special eye protection, etc. + a specially appointed person who prepares everything, dilutes and mixes, for which, according to the law, he has a shorter working day and an increased paid vacation, as well as a ticket to a sanatorium, since he works with a dangerous chemical substance, + strict control of the relevant authorities over the circulation of this poison and its disposal, since in its pure form sodium nitrite must be deactivated before being drained into the sewer, then everything falls into place.
Now there are already a number of enterprises that have switched to nitrite salt, including in the Moscow region, in the Urals, in Siberia. Technologists of course initially resist, since it is required to adjust the salt formulation, injection technology, but over time the technologies are being worked out.
But the quality departments and laboratories are happy and happy right away. Everyone finally forgets about such a sword of Damocles as sodium nitrite - a highly toxic poison, as well as about those monstrous in their carelessness cases when a nitrite solution was drunk by one of the workers, or ate it on purpose, and the ambulance did not always have time to come to to gentlemen who made bets during their lifetime ...
Basja
Quote: Merri

Nina, thanks for the recipe! I join the majority of members of the forum and I will not put nitrites in homemade sausage, but the recipe is wonderful! True, I have always believed that saltison is made from boiled foods, and from raw ones - usually ham.
Irina, of course, everyone chooses for himself what to add and what not, as for the name "saltison", I just transferred the name, as it was written in the recipe, where I took it from, so that there would be no misunderstandings, although I agree that it should be from boiled products, but since the author called his "work" so, I did not retreat
bird62
And my mother always made saltison out of a pig's head. It was delicious. But I will not undertake to repeat it.
Basja
Quote: bird62

And my mother always made saltison out of a pig's head. It was delicious. But I will not undertake to repeat it.
Here is the answer given by Wikipedia: "Salceson is a meat product of Polish cuisine and Belarusian cuisine, also widespread in Ukraine and Russia. Boiled, finely chopped, salted pork offal (lungs, liver, heart, kidneys, diaphragm, lard), as well as headacheseasoned with garlic, pepper and other spices, mix, put into pork intestines or stomach and again boil or bake in the oven. Then for 1-1.5 days they are pressed down with oppression. They are eaten cold. The dish and name are borrowed from Italian cuisine. Traditional Italian saltison is seasoned with garlic, pepper and caraway seeds.

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