Veal ham with fat tail in "Beloboka" ham maker.
Initially in stock:
1.2 kg. fresh veal
200 gr. lamb fat tail
200 gr. broth ice (frozen
unsalted beef broth cooked on the bone with the addition of onions, celery root and carrots)
1 bag of KOTANYI crushed pepper mix
10 gr. nitrite salt
10 gr. ordinary (not iodized) coarse salt crystals (I'll explain why).
10 gr. mixes of spices from the category "mix for meat" (here to everyone's taste).
10 gr. garlic (granulated or 2 "freshly squeezed" cloves)
1 sachet of gelatin
Actually, everything happened spontaneously. I decided to experiment with fat tail fat instead of pork fat. To be honest, I was looking for options for using a fat tail in a sausage and somehow neither Google nor Yandex gave a clear result except for some restaurant links. I must say right away that in meat products the fat tail is not for everybody, despite the fact that I liked it. Therefore, do not rush to the markets and use regular lard.
First of all, I cut the meat into pieces the size of a walnut.
Then I melted 150 grams of fat tail fat in a cauldron just in case (I ate cracklings :)) and the second part of 50 grams, for the sake of curiosity, was cut into small, small fragments the size of a pea. He cooled the melted fat a little, without waiting for it to harden at room temperature (an average state between liquid and semi-solid state) and poured the cooled liquid into the meat and then added a solid component (in general, according to the result, I advise you not to add the fat tail in a fresh state. women will not like its brutal and characteristic, not quite familiar and natural taste. So if you use a fat tail, melt it boldly! Do you like melted fat tail fat in pilaf? It will not be worse. In the case of "non-kosher" "halal" pork There is no need to melt the lard. It tastes familiar and neutral :))
Added 10 gr. nitrites and very actively mixed everything, actually did a deep massage on the meat, from time to time beating it against the board. As is usually done with minced meat.
Then I salted the meat with 10 gr. salt crystals. Why do I use coarse (crystalline) salt. The thing is that ordinary salt is very quickly absorbed into the organic structure of the meat and does not salt it properly, remaining, as you might say, at the upper levels.Salt crystals, on the contrary, melt more slowly when the meat matures and the meat absorbs the salt itself gradually over the entire salting time at the second stage, and thus a more even salting is achieved. As for nitrite (nitrite salt), here it mainly plays three main violins: I suppose you all know them, but for those who first started reading from the last page, I will remind you.
1. Protection against any butulosis-rotten diseases.
2. Beautiful color of the product.
3. The very smack of ham as a result.
After massaging again, squeezing and squeezing the meat with my hands, I closed the basin with a film (not tightly and not overlapping - rather, I even covered it so that there was access to moisture and air and put it in the refrigerator for four days. Every day I took out the ripening meat and mixed it, adding a little bit each time ice crumbs of frozen broth. (I rub the ice on a grater, it seems more convenient to me).
By the end of the third day, I added spices to the meat and actively mixed it again. At the end, after the fourth day, I added the remaining ice crumbs from the broth, a bag of gelatin, once again mixed everything actively and hellishly, and eventually filled the baking bag with meat that had been previously inserted into the ham maker.
PS: Many will ask a question. Why stir meat so often. Here, on my part, most likely - a pure principle of the first successful attempt, a kind of ritual. I don't know why, but it is with such dances with a tambourine that I end up with real ham and not boiled giant meatballs or even a delicious but visually similar meat Frankenstein. And I made and cooked a lot of such meatballs and "Frankenstein" by the first experiments. Then he learned the main postulate about "Patience and work" ... and they really rubbed everything. The most delicious hams I have turned out with the aging of salted meat, a maximum of a month. Further, the options will suit everyone. Many people bake ham in a convection oven, others boil it. I still belong to lovers of boiled (and boiled-smoked) ham. Therefore, probably such difficulties described above are present with interest.
Cooked as standard with a thermometer. The first hour warmed up at +50. Then he brought the temperature to + 80-85 and 45 minutes with the "silver threads". Then he pulled out a ham maker and put it under the ice-cold running water from the tap for half an hour so that it would be guaranteed to cool down, including inside.
Then I put the unassembled ham in a state of taut springs in the refrigerator for 12 hours. Then I disassemble the ham, take out the ham and roll it in a mixture of large peppers. By the way, a bag is not enough for a kilogram of ham. Better to take 2 or 3 sachets. However, the photo shows the nuances.
The ham turns out to be juicy, with a characteristic ham flavor, dense and homogeneous structure, and is cut even into thin slices (the photo shows a different degree of cutting), even into large "Russian" pieces for sandwiches. And what kind of fried it is .... mmm .... - well, those who are over forty have probably not forgotten the aroma and taste of fried sausage from the USSR. So this is much and an order of magnitude cooler. :)
