Bierschinken Beer Ham (Steba DD1 and DD2)

Category: Meat dishes
Kitchen: german
Bierschinken Beer Ham (Steba DD1 and DD2)

Ingredients

pork (ham) 500g
minced pork 500g
nitrite salt 20g
sugar 1 tbsp. l.
ice water 220-240ml
pepper, cumin, marjoram, garlic, mustard, paprika 1 tsp.
collagen casing

Cooking method

  • German sausages Bierwurst (translated as "beer and sausage", "beer sausage") and Bierschinken (translated as "beer and ham", "beer ham"), belong to the category of Bruhwurst sausages, which are made from minced pork, with the addition of various kinds spices, most often black pepper, garlic, and the obligatory heat treatment of this minced meat. But despite the fact that beer is mentioned in the name of the sausages Bierwurst and Bierschinken, it does not participate in the preparation of these sausages, but it actively participates in the consumption process.
  • Sausage Bierschinken ("beer ham") is made from minced pork, to which chunks of ham or ham are added, heat treated and smoked a little; served on the table in thin slices - an ideal snack for beer (second name - Schinkenwurst - "sausage with ham").
  • Cut the pork into pieces about 3x3cm in size, add the minced meat and all the ingredients (grind the seasonings together in a mortar). Stir for 8-10 minutes continuously, until the salt dissolves and all the water is absorbed. We put it in a shell (you can in any ham or blueberry), tie it well with twine and leave it to ripen for 24-48 hours in the refrigerator. We put the Shteba in the bowl with cold water, set the "Heating" 75 * С for 2.5 hours. Cool in cold water, and then in the refrigerator for 5-6 hours. Juicy, aromatic, tasty ham is ready.

The dish is designed for

1 kg

Cooking program:

Heating

Tumanchik
with: girl_love: kusnenko how !!!! and in a casserole or just fry ... I want a ham maker !!!!
Linadoc
Irina, Thank you! I actually made 3 kg, I can share, it's not a pity!
Tumanchik
Quote: Linadoc

Irina, Thank you! I actually made 3 kg, I can share, it's not a pity!
3 kg .. where are you so much! Give it back! I'll bake you a pie! I have salted lard and sauerkraut! Shall we wave?
Linadoc
Quote: tumanofaaaa
Give it back! I'll bake you a pie! I have salted lard and sauerkraut! Shall we wave?
Irish, I can do a pie myself, a whole tank of cabbage (well, a little less), but I don't need lard. Come on, let's just combine all this at one table, and add beer!
Tumanchik
Quote: Linadoc

Irish, I can do a pie myself, a whole tank of cabbage (well, a little less), but I don't need lard. Come on, let's just combine all this at one table, and add beer!
Agreed !!!! I wait and meet you
Gaby
Linochka, what a beautiful sausage, you are a master.
Linadoc
Thank you, Vikus! We knead it with Franconian bread (now I will make a recipe). Vkuuuuuusno!
Gaby
Well done, but I still can't forget your shank with pink meat, I remember and remember, maybe someday I'll create
vernisag
Beautiful kaaakaya cafe! Even the desire appeared to try again
I did it a couple of times, somehow I didn't understand, I didn't even have enough in it ... And there is a ham and a blueberry and a shteba ... Thank you Linochka for the recipe, I'll try, probably again.
nata_list
Yummy! I also want to)) but tell me then please, where to buy a collagen casing?
Linadoc
Irina, Bon Appetit! Fast and delicious!

Quote: nata_list
then please tell me where to buy a collagen casing?
Natalia, I order on Ki. ru, and nitrite salt and natural shell.
nata_list
Thank you!))
* kolyma *
Linadoc, and ordinary salt is not necessary here? Or is there enough nitrite? Dried garlic, grain mustard?
Linadoc
Tanya, ordinary salt is not needed (or if there is no nitrite salt - only ordinary salt, but then the ham will not be pink), fresh garlic, ready-made mustard (preferably sweet - German).
* kolyma *
Oh, I wonder what I can do = put nitrite salt, dry garlic, and mustard in grains (but rubbed everything in a mortar, as indicated). That's it ... I'm going to cook .... Lina (sorry, if not), but 2.5 hours at 75 degrees will be enough? Do not check inside?
Linadoc
Tanya, do not worry, normally 2.5 hours, if you do it in a ham maker, you can hold it for 3 hours. It's still delicious. Mine is gone - for sandwiches, for scrambled eggs, for omelettes ... and a mustache! Install a new one!

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