Homemade ham (collection of recipes for a ham maker)

Natasha, I will ask you (since the author refuses to comment), what is the difference between nitrite salt and saltpeter? Is it added only for preservation or does it give some flavor? If you do not plan to store the sausage for a long time, is ordinary salt suitable? And why should the salting mixture be made on the basis of water? I would be grateful for the answer

Irina! I understand so-nitrate-potassium nitrate, and nitrite salt is table salt and sodium nitrite is added to it.
I don't use saltpeter. But I like nitrite salt. In addition to preserving properties and color, it also gives a sausage-ham taste, but again, on taste and color ...
If the taste of sausage on ordinary salt suits and if it is not dry-cured sausage, why add something else from chemistry ...

Butulism? The girls scared ...

Butulism? The girls scared ...

So I say, it is necessary to add to the dry-cured sausage, otherwise the risk is great. And for ham or boiled sausage it is not necessary - I think there will be no butulism ... It will just be a longer shelf life with chemistry ..

[Kara]

Kara, common salt acts as a preservative.
Butulism has been discussed a hundred times!
That it was not, we do shock cooling by dipping hot ham in ice water!

And I remembered about saltpeter for the rest of my life. As a child, my grandfather brought tripe from the slaughterhouse (for medical reasons, my mother needed to eat it all the time, and we ate it like it or not). Usually he brought a dirty one, my grandmother cleaned it in boiling water for half a day, then there were bloody calluses from a knife on her hands. And then he brought the cleaned one already ... They were poisoned so that the whole family was taken away in an ambulance.The doctor in the hospital, an uncle of about 60 years old, asked in detail what they ate, said that poisoning with nitrate, in which they soaked the entrails and intestines, in order to cleanse faster, can be up to anaphylactic shock and angioedema.

[Kara]

Kara, common salt acts as a preservative.
Butulism has been discussed a hundred times!
That it was not, we do shock cooling by dipping hot ham in ice water!

I will allow myself to interfere, sorry, but I could not keep quiet :) Ordinary salt acts as a preservative, everything is correct, but in concentrations of 6% and above, the moisture content of the product also matters (water activity) At a salt concentration above 4%, the product is no longer perhaps. Very salty. So in our case, just salt is not a preservative.
Shock cooling is also irrelevant, clostridia form spores and develop without oxygen, so the cooking temperature may not kill them, and rapid cooling will not greatly inhibit the development of bacteria from spores.

Saltpeter is sodium nitrate or potassium nitrate, sodium nitrite is a derivative of saltpeter during its decomposition in meat during maturation. The combined use of nitrite and sodium chloride allows you to achieve high bacteriostatic properties with an optimal salt concentration of 2.5-3.5%, and this product can already be eaten, it will not be too salty.

[Kolbasnik]

Kolbasnik, thanks for the answer.
So is nitrate harmful or not?

Saltpeter is rather harmful. Due to the possibility of an overdose.
Nitrite salt is a substitute for nitrate and is foolproof. More than you need - you will not pour it, and if you pour it, you will not eat it, it will be salty.

[Kolbasnik]

Kolbasnik, thank you so much !!
Now we will know!

That's interesting and simple - about additives and other chemistry 🔗
I recommend reading it myself and wondering

Little girls and boys, here we have matured questions. But in the topic where they are ripe, the author reacts strangely.I am transferring questions here, suddenly someone already ventilated this topic

Quote: Kara from Today at 05:21 PM
What is the difference between nitrite salt and nitrate? Is it added only for preservation or does it give some flavor? If you do not plan to store the sausage for a long time, is ordinary salt suitable? And why should the salting mixture be made on the basis of water? I would be grateful for the answer

I will try to answer as much as I know myself. During salting, nitrite salt is no different from saltpeter, the mechanism of action on meat is the same, although saltpeter still needs to decompose to nitrite, but this happens gradually and automatically.
If you do not plan to store the sausage for a long time - namely 72 hours at +4 degrees. Celsius - then you can not use saltpeter or sodium nitrite. True, then it will not be entirely correct to call a product ham, it will be something like a lump of boiled pork.

Why? - because it is in the presence of sodium nitrite that aromatic and flavoring substances, "ham aroma", "sausage spirit" accumulate.
There is a synergistic effect, a mutual enhancement of properties, when nitrite kills all unnecessary bacteria, but the correct lactic acid, some cocci in its presence develop well and give their aroma in a bouquet of ham flavor.

A water-based salting mixture must be made to evenly dissolve salt and all substances. For what? - so that the meat remains tender, juicy. This is due to the osmotic pressure in the meat cell, if minced meat is mixed with dry salt, then the osmotic pressure will pull all moisture from the cells into the meat juice, and we need to leave it inside the cell so that the product remains dense and juicy.

If you have any questions, ask, I will try to answer in simple words. I will try not to knock on the stand with sandals and not sprinkle saliva on the front rows :))

So is nitrate harmful or not?

Life itself is harmful, people die from it ...

[Kolbasnik]

Well, a normal person answered normally! Kolbasnik, Thank you so much!

[Kara]

Kara, +1

[Kolbasnik]

Well, a normal person answered normally! Kolbasnik, Thank you so much!

Aha, please :) We have a lot of chews on our forum, come in :) And a nice group gathered there, all sausage maniacs, mature, breeding :)

And how much nitrate should be added, the same as nitrite salt, or 0.6% in relation to common salt?

Ohoho. Is there pure saltpeter there? In general, I think that by analogy with nitrite - around 10 grams per 100 kg of minced meat. But here the seller of saltpeter should probably answer.

Put ham in Brand 6050. Heated. For 2 hours the water temperature is kept at 65 ° C. I measure the temperature with a thermometer from the oven (overseas). Probably there is an error. Not a small temperature? I will cook for a couple more hours, because there is beef with veins.

[Kolbasnik]

Kolbasnik, the seller costs - 20 g per 10 kg of meat

Ohoho. Is there pure saltpeter there? In general, I think that by analogy with nitrite - in the region of 10 grams per 100 kg of minced meat. But here the seller of saltpeter should probably answer.

Mamadarahaya, i.e. 1 in 10,000? The author suggests here for almost 2 kg of meat 2 g of nitrate !!!

Mamadarahaya, i.e. 1 in 1000? The author suggests here for almost 2 kg of meat 2 g of nitrate !!!

Well, then you need to ask the author what exactly is written on the packaging with saltpeter. 2 grams per 2 kg of meat is a lot. in terms of 100 kg of this, 100 g of nitrate is obtained. I think too much. But here you need to look at the manufacturer's recommendations, maybe he made her unnerved so that such authors could still buy the product. Well, I would have done so - well, at least half mixed with glucose or maltodextrin.

Well, then you need to ask the author what exactly is written on the packaging with saltpeter. 2 grams per 2 kg of meat is a lot. in terms of 100 kg of this, 100 g of nitrate is obtained. I think too much. But here you need to look at the manufacturer's recommendations, maybe he made her unnerved so that such authors could still buy the product. Well, I would have done so - well, at least half mixed with glucose or maltodextrin.

Take 2 - the seller has written 20g of saltpeter per 10 kg of meat

I quote:
Ingredients:
- Net weight: 20 g per 10 kg of meat,
- Potassium nitrate E252,

People, answer me, please !!!

Put ham in Brand 6050. Heated. For 2 hours the water temperature is kept at 65 ° C. I measure the temperature with a thermometer from the oven (overseas). Probably there is an error. Not a small temperature? I will cook for a couple more hours, because there is beef with veins.

No need to cook for a long time. When it reaches 72 degrees inside the ham, then remove it. Otherwise, all your beauty will swell and you will get a dry cutlet with broth.

Take 2 - the seller says 20g of nitrate per 10 kg of meat

I quote:
Ingredients:
- Net weight: 20 g per 10 kg of meat,
- Potassium nitrate E252,

Natalia, Julia says in the recipe "Potassium saltpeter 2 g", Do you see information anywhere that it is diluted saltpeter, or that it is saltpeter of some special seller? And if a person buys a regular one and drinks according to the recipe, the norm exceeding the safe one by 10 times?

I have nothing personal either to Yulia or to you. I cook for my child and try to find a balance between usefulness and safety. Therefore, it is important for me how much to weigh in grams. This is not a whim and not harmful, this is a desire to feed your family deliciously and at the same time not to poison it. Each of us, by posting a recipe on a general forum (and not on a specialized one accessible only to professionals), is responsible for the composition. And don't say "if you don't want to, don't do it." If you follow this principle, then why this forum?

[Ukka]

Ukka, Not enough for me, although girls using the "sous-vide" technique seem to be doing it at this temperature ... I usually check the internal temperature of the ham ...
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=298769.0

[Kara]

Kara, I'm talking specifically about biovinovskaya saltpeter - exactly the one that is in the recipe - I quoted the information of the seller of this bag

Did the author of the recipe have no time to do the same?

Thank you all for your answers !!!
I cook not in a ham maker, but in an improvised device, a can of pineapple.
There is no meat thermometer. I can only control the temperature with a removable thermometer from the oven.

Then leave the cooking temperature at 75 and measure the diameter of your can. The calculation is simple - 1 minute per 1 mm diameter. We do not take into account the heating time of water up to 75 degrees, only the "plateau" phase at 75 degrees.

[Kara]

Kara, I really understand you, I also don't want to harm my family, so I have no desire to use saltpeter. Nitrite salt suits me better. Still, 17-20g per 1 kg of minced meat is easier to weigh than 2 g of saltpeter per 1 kg of minced meat ...

Already unsubscribed from the culprit of questions on saltpeter. But I will repeat here too - from the 1933 technologist's reference book on saltpeter there is an exact dosage - 1% to the mass of salt. If salt is 2 kg per 100 kg of raw materials, respectively, 20 g of nitrate is needed. Yes, there is a 10-fold excess of the dosage. Biovin's recommendations are wrong.

I have nitrite salt on the package, the dosage is 1:50, those for 1 kg of meat are 20 grams of salt ... The content of sodium nitrite is 6%, which means that pure sodium nitrite is needed 1.2 grams per 1 kg ...

there is an exact dosage for saltpeter - 1% by weight of salt

And thanks again! Great! Knowledge is power!

I have on the package of nitrite salt, the dosage is 1:50, those for 1 kg of meat are 20 grams of salt ...

Yes, this is the most correct dosage - 2% salt by weight. Add less - it will be a little undersalted, and more - you will want to drink later :)

HURRAH!!!!! Girls, thank you so much for giving me a kick in the direction of buying Tescom's ham. : girl_love: Ever since spring I was going to buy Beloboku and everything somehow did not grow together. BUT apparently fate decided that it was Teeskiy who needed me. : oops: And now I have it. : yahoo: Made a ham 700 g pork pieces and 300 g minced chicken. It turned out to be edible and very tasty. : girl-yes: Truth put 1 hour. l. dry garlic, but for me it turned out to be too much. But there is still plenty of time to experiment. : yahoo: And so I decided to make a loin in one piece. Here is the result. Very tender. On the left is a whole piece.

Now I'm making ham, it didn't fit into my saucepans, I'm making it in AG, I keep the temperature around the red triangle. Girls, how do you stick a thermometer into a ham maker ??? I broke my head off: crazy: Nnu does not climb he at me in myasoooo

[Pakat]

Pakat, Pakatik, how smart you are!

Girls, how do you stick a thermometer into a ham maker ??? I broke my whole head Nnu he doesn't get into my meat

Tanya, look here https://Mcooker-enn.tomathouse.com/in...499.0 and here https://Mcooker-enn.tomathouse.com/in...499.0

[Pakat]

Pakat, Pakatik, how smart you are!

I'm not smart, I'm old, I've seen a lot, I've seen a lot ...

Light, I understood that into the water. I'm interested in meat. How to find out the internal temperature of meat

[Stafa]

Tan, so there on the second link Stafa shows how to insert a thermometer into a ham

Not leeeeeeeezet, I've already tried it., Okay, let it cook. I spent an hour and a half in the AG, now I put it in the pressure cooker .... varU

[Doxy]

Not lEEEEEEEzet

Tan, look at the answers here. Doxy and Elena Tim https://Mcooker-enn.tomathouse.com/in...499.0 Maybe it will work.

[Shines]

Shines, Thank you!!! One thing pleases: I'm not the only one I will try

[tatjanka]

tatjanka, what a beauty! And it is possible in more detail .. what spices, how much ripened, at what rate. cooked and how long. ... I just bought Tesku to make pressed meat, but for now I am experimenting on chicken and turkey.

I realized that the holes need to be immediately combined, and even insert a thermometer for a while. And then screw the lid back on. It does not affect the location of the holes.

And now I am interfering with everything. I bought a chaman today, I don't know how much to add it?

I read about nitrite salt. This is E250 - sodium nitrite. Here it is written about different E, and in principle, E250 is not among the prohibited or not prohibited, but presumably capable of causing harm to health, although there is a huge list of them. The only thing that should be taken with caution by people suffering from pressure.
🔗
And almost at the very bottom of the page, it is written separately about the E250-252. Also okay, in principle, but there are some categories of people (except for hypertensive patients) who are better off not using, read, maybe someone shouldn't use it, figs with him, with gray sausages. And so, in principle, quite a safe thing for other people.