Natural casing ham in Cu View Steba SV 1

Category: Meat dishes
Natural casing ham in Cu View Steba SV 1

Ingredients

Pork 2.5KG
Beef sinuga (shell) 1 PC
Salt 30 g
Sugar 1 tsp
Black pepper 10 g
Garlic taste
Water (very cold) 400 ml

Cooking method

  • I cut the pork into pieces of 1.5-2 cm, added spices, ice water and kneaded in a kneader for about 5 minutes. I stuffed the blueberry by hand, removing air as much as possible. Tied the open end and hung in the fridge overnight to ripen the meat. You can, of course, just put it in the refrigerator, but hanging the ham thickens more. In the morning I took the ham out of the refrigerator
  • Natural casing ham in Cu View Steba SV 1
  • Packed into a bag using a vacuum machine
  • Natural casing ham in Cu View Steba SV 1
  • and put it in a suvidnitsa.
  • I set the temperature to 40 * and turned it on for 2 hours. This is the so-called "warming", for uniform heating of the ham. After that we will get an even cut color. After warming, I turned on the suvidnitsa for 4 hours, setting the temperature to 70 *.
  • Natural casing ham in Cu View Steba SV 1
  • And I packed the small bar and sent it to the Shteba pressure cooker-multicooker. The algorithm is the same (40 * - 2 hours, 70 * - 4 hours)
  • Natural casing ham in Cu View Steba SV 1
  • Natural casing ham in Cu View Steba SV 1
  • After the time had elapsed, she removed the ham from the bags, dried it with a towel and, for external beauty, put it in the oven for 20 minutes at a temperature of 70 *. Dry and brown thoroughly.
  • Natural casing ham in Cu View Steba SV 1
  • I put a large loaf in the refrigerator overnight. And the little one ... we ate ... Very tasty! Juicy, tender! Tastier than a ham maker. I'll show you a slice of completely chilled ham tomorrow.
  • Natural casing ham in Cu View Steba SV 1


Mar_k
kubanochka, How interesting! And probably also delicious! I want to try it right now! and where do they get this blueberry?
Admin

Lenus, 5+ to work! Very impressed with the result!
Omela
Lena, stunned !!!!!!!! I'm even afraid to look at the cut !! I'm just asking .. what kind of refrigerator is there, what can you hang such sausages?
kubanochka
Tanyushenka! Thanks for rating, I tried

Quote: Mar_k

kubanochka, How interesting! And probably also delicious! I want to try it right now! and where do they get this blueberry?
Marine, delicious, very tasty.

Quote: Omela

Lena, stunned !!!!!!!! I'm even afraid to look at the cut !! I'm just asking .. what kind of refrigerator is there, what can you hang such sausages?

I have two of them. One Sharpe is big, and the second I bought on Saturday - Samsung. It is half empty so far, I removed one shelf and hung it behind the bottle rack.
Admin

Lena, and a cutter will be? I really want to look
Omela
Quote: kubanochka
I have two of them.
Got it .. I read along with the sous-vidnitsa need to buy a second refrigerator .. to load.
kubanochka
Quote: Admin

Lena, and a cutter will be? I really want to look
Well, of course! Let it cool completely in the refrigerator until morning, but in the morning ...

Quote: Omela

Got it .. I read along with the sous-vidnitsa need to buy a second refrigerator .. to load.
By the way, when I bought it, the first thing that I sent there was your pineapple gummies ...
Mist
Len, I'm impressed straight
It turns out that you can do fine without a ham?
And tell me what is the diameter of the cyanosis or is it not different?
marlanca
kubanochka
Leeeenaaa ..... well, it's impossible to avert your eyes ... ... what a beauty ..., you are a sorceress, you need to create such beauty ...
Elena Tim
Lenus, well, you're just some kind of sorceress! ON-ON-SHAFT !!!

lu_estrada
Awesome! : crazy: Better does not happen!
Asya Klyachina
But I wonder where it turned out tastier, in the suvidnitsa or in Shteba? Did you notice the difference, if any?
Tanyulya
Flax, beauty! I'm waiting for the cutter!
kavilter
Quote: kubanochka
Cut the pork into 1.5-2 cm pieces, add spices, ice water and knead in a dough mixer for 5 minutes.

Why knead in a dough mixer? Meat cut into large enough pieces + water
igorechek
Quote: Omela

Lena, stunned !! I'm just asking .. what kind of refrigerator is there, what can you hang such sausages?
You don't need a large refrigerator. Hang it on the inside of the door itself, removing 1-2 sides of the shelf.
igorechek
Quote: Asya Klyachina

But I wonder where it turned out tastier, in the suvidnitsa or in Shteba? Did you notice the difference, if any?
And what difference can there be if you cook from the same products, with the same modes and the same size. The temperature is kept well the same. What else could be the difference?
Mist
Quote: kubanochka
Well, of course! Let it cool completely in the refrigerator until morning, but in the morning ...

Lena, we are waiting for the cutter
kubanochka
There was no light for two days. Yesterday I was given only for lunch, so I did not upload a photo of the cut.
Conclusion: It is necessary to cut smaller, pass part of the meat through a meat grinder, it is better to knead, stuff more tightly. The cooking time is fine. The ham is juicy and tasty. The suvidnitsa can be used to cook ham.

Natural casing ham in Cu View Steba SV 1
Admin

Lena, the ham looks good in a cut, with drops of jelly
In general, I agree with you that the minced meat needs to be partially ground for uniformity, I drove it myself
Well, what is tasty meat in sous-form - no comment
lana19
kubanochka, Lena! Minced meat definitely makes the structure more uniform. Natural casing ham in Cu View Steba SV 1... Forgive me for sticking in with my samovar! But without minced meat, the type of ham is meat
Mar_k
kubanochka, Very appetizing! But I just wanted to get a blueberry, I really wanted to!
kubanochka
Quote: Merri
If I understood correctly, can all this be successfully done in MV, without a suvidnitsa?
Quite right, Irish! The main thing is to keep the temperature.
And make an order, there is a normal quality of products and send quickly. Although ... in Rostov now there is a horror of what is happening.
I also bought pork bubbles from them, they make cool snacks. Be sure to buy salt for dry-cured sausages.
Mist
Lena, I could not resist, even though I did not have blue and white-sided skin, I did it in cling film.
The composition is slightly different, but otherwise everything is the same as yours in the sense of the process technology (I did it at the headquarters)
Natural casing ham in Cu View Steba SV 1 Natural casing ham in Cu View Steba SV 1
I liked it, I even bought white-sided yesterday just in case, let it be
there is still a blueprint to order for a complete variety ...
kubanochka
Mist-Irishka! Super!
And it works well in film too. In white-sided land it turns out, in blue and film it is juicier. In white-sided I did it in the oven, and in the airfryer, and just cooked in a saucepan, and in multicooker, and in pressure cookers. I liked most of all in the suvidnitsa, and in the Shtebe, the multicooker too. That is, you need to keep the temperature at 70-75 degrees. I liked Sveta-lana19's ham, after boiling it was put under a press, the ham was pressed better. In general, there is room for experiments! The most important thing is that everything is natural!
Mist
Of course I will now experiment.
I took Beloboku exclusively in the form of a press, it will not be superfluous
But you can do it in white-sided, but it looks like ... like someone has already done this
Mar_k
Quote: Mist

Of course I will now experiment.
I took Beloboku exclusively in the form of a press, it will not be superfluous
But you can do it in white-sided, but it looks like ... like someone has already done this

Yes, yes .... And Beloboku uses the look for Su, very good, I put water in the bowl and to the eyeballs, it's good that the water does not boil! I made the ham several times!
kubanochka
shlyk_81
I have already made ham according to this recipe several times. I only change the composition of the meat. I do it in cling film. Well, it's just delicious! Thank you!

Natural casing ham in Cu View Steba SV 1
Vinokurova
Yolipaly ... now for sous-vid something to want nadA .. mamadaragaya ..
Lanochka007
Quote: shlyk_81
I do it in cling film. Well, it's just delicious!
You can talk in more detail about the film, otherwise, until there is no white-sided, no bite, you want that ham
shlyk_81
Lanochka007, I have already acquired a sad - a thing! - recommend. And she just laid it in the film and tamped it with her hands, then tied it with a bank rubber band at one end, and at the other began to twist it like candy, and then also tied it with an elastic band. And hung it in the refrigerator for tamping at night, then tightened the rubber bands a little. And then everything is according to the recipe!
Natural casing ham in Cu View Steba SV 1
Scarlett
shlyk_81, I hach ​​to your refrigerator I'll live there!
shlyk_81
Tatyana, come! I have two of them
Scarlett
Evgeniya, Zhenya, thank you for the invitation! Already presented - lope there are all yummy. Tok to me on "you", please
shlyk_81
Tatyana, thanks to the forum, I have so much goodies at home that I always have something to feed the guests! And how many devices - and all are very necessary!
Scarlett
And don't tell me - I also have everything thanks to our wonderful community. The current must be otsedova with our reasoning to unwind, until they piled up for a flood
ANGELINA BLACKmore
Lord ... but what is the punishment for ... in the form of a HP site?! ... Well, lope Mona "NADA"?
For complete happiness (well, so kaatsa (as always) that only su-vid is not enough
Gru to her husband - if you want, I’ll throw you a new hobby (I don’t pull a blanket on myself ... otherwise he will say, like a wolf in the cartoon "SHO ... AGAIN?" (I mean that again some kind of "balalaika" should ) I suggested that he read about this technology himself, so that praise would not come from my lips.
In opchem I will wait for his reaction.
Lenusik, thank you for the recipe and idea for the sous vide ham.
I was also interested in the fact that a ham can be directly packed and cooked in it.
And tell me please, experienced sous-vidniks, can you make sous-vid in a mini-oven? Or just immersion in water?
Felix
The ham is already in the shell. The question is, why evacuate it?

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