Pork ham (Steba pressure cooker)

mix ham

Mash, why did you add there that she is a mix?

I love it with jelly!

[Nataliya]

Nataliya, well, like, Shoulder, chicken thighs and pork fat.
Therefore, the mix is ​​not pure pork))

Masha, salivary shots

half is gone)

and I have two ham makers = they just enter the big Kenwood-slow brew, bought a third (as a gift), tried to shove everything into Kenwood, didn't get the third to the bottom, stuck it in, of course, but all 3 were a little not up to the bottom, everything was cooked fine , kept a little longer. Although I do not have children in my house all the time and my husband Adyn, but electricity is saved - 2 sausages instead of one at the same time

[Maria]

Maria, how much was raw meat and how much ready-made, can you weighed?

[Alla]

Alla, meat was 1 kg, well, maybe thunder is 50 more than 1 kg.
I did not compare the output. I will definitely compare next time.
Or let the girls weigh, who is not difficult.

Girls, sausage with a mixer for 2 hours with stops, and did not understand whether I got the "right" meat)))) This is very important - these very white threads?

[Alyona]

Alyona, no need to torment the mixer for two hours)
Put it in the ham already)

[Alyona]

sausage mixer 2 hours with stops

Alyona, and you do not mind the mixer

Brought you my mix of ham)


I didn't drain the boll, in the morning it turned out jelly))

Lord, how beautiful, Maaan - die not get up!
Straight under the glass and framed it! Such a pity to eat!

and you don't mind the mixer

what to do? I have no keshika. and HP is even more pitiful.

[Alyona]

Alyona, yes, you could even handle a mixer in 15-20 minutes. All the same, the meat will have time to become sticky and sticky. So do not torture your mixer anymore, everything will work out that way.

her, it did not want to change, but in order to regret the mixer, I sent him on vacation))

and if I fill the ham now, put it in the water and go to sleep, and closer to morning Shteba turns on and cooks the ham for me, okay?
sho something scary to me without nitrite salt (((according to the Machine recipe 20 grams of usual put

[Alyona]

Alyona, put in the refrigerator, and cook in the morning.

Masha, how much water should I pour? I have it not sealed, water will pour into the meat

[Alyona]

Alyona, and put the meat in the bag? or straight into a ham maker?

yes, in the package

Ah, well, then calmly put it in a bowl and fill it with water)

completely? I put the meat in one bag, and this is in another bag, but did not tie it. water can not get there? otherwise we will eat "stainless" ham)))

Well, you wrapped it up and laid it, the end of the bag?
Yes, everything will be fine, I cooked in white-sided)

Well, you wrapped it up and laid it, the end of the bag?

Yes.
okay. I'll put it on in the morning.
Thank you

[Maria]

Maria, and what if instead of a ham (I don't have it yet) I pack it in a sausage casing and vacuum, and then in a stock? Will there be a sous vide ham? Or is air access necessary?

[Elena]

Elena, you can do that, it will also be delicious.
And even she will come out even more tenderly)

Girls, under the spoiler in the recipe note added information on nitrite salt, which is very important and interesting to read!
and then I'll add

Nitrite salt is a mixture of common salt and sodium nitrite.

Sodium nitrite content -0.5-0.6%

This concentration is safe for home use.

Benefits:

· Safety in use by eliminating the possibility of nitrite overdose in the finished product;

· Blocks the development of bacteria, increases shelf life;

· Influences the color making it attractive pink and retains the color of the finished product for a long time;

· Table salt forms a certain taste of meat products, while it has been established that the combined use of salt and sodium nitrite significantly improves the expression of taste.

· The salt undergoes deep mechanical cleaning and is evaporated in a cycle in six vacuum apparatus, which makes it microbiologically sterile.



Net weight - 200g. +/- 10g.

This amount is enough for cooking 6-9kg. sausages.

Use salt for dry-cured sausages, for boiled sausages, for salting meat.

Nitrite salt is a safe substitute for dietary nitrate.

After maturation of minced meat, heat treatment, the mass fraction of sodium nitrite decreases. As a result, the sodium nitrite content in the finished product is reduced to 10%. Almost all sodium nitrite decomposes to form a pink color (nitrosopigments) and nitrogen gas.

[Maria]

Maria, I have been making ham without nitrite salt for over a year (I just didn't have it). It turned out good. Now I finally bought this salt and tried to cook it with it. That's where the real ham is !!! Now I will always make ham with nitrite salt.
Of course, everyone chooses to use it or not. But, I made my choice

[Kate]

Kate, I also like nitrite more.
But they are advised to dilute it 50/50 with ordinary salt.
They say that there is no difference, you have to try and compare

it is advised to dilute it 50/50 with ordinary salt

As far as I understand, she is already divorced with regular salt ... No?

[Galina]

Galina, yes divorced. 6 g of sodium nitrite was added to 1 kg of common salt.

Today or tomorrow I have to get a ham and get some nitrite salt. So my questions are theoretical preparation for making ham scientifically.

[Galina]

Galina, I have now specially calculated the content of sodium nitrite in the salt in grams, I myself became interested, otherwise they write percentages and everyone is scared))
Only 6 grams per 1 kg of salt, a drop in the sea.

So it turns out 0.6 percent!

Interestingly, people quite calmly buy ham and sausage products in the store, and no one bothers with the content of ... anything different in them. And then the noise was raised because of 0.6% nitrite. Psychology...

[Galina]

Galina, how I began to communicate on HP - I think about everything in store

[Elena]

Elena, I have already switched to "natural economy" for a long time - bread, sour milk, now here's a ham ... Life will force. But I was just more worried about the taste of food. I myself will do as I like, and what my family will definitely eat with pleasure.

Girls, I did it with 10 g of nitrite salt, which is half less than the norm. They had eaten the whole ham, everything is fine, and the ham was pink and nothing happened to anyone. Everyone who tasted it, and there were a lot of them, said that the ham was real. I'll post the photo later. This is what I read in the blog of one sausage specialist that you should not put more than 10 g of nitrite per 1 kg of meat. Although, of course, I was worried no longer because of taste, but because of safety. I have not decided how I will do further, I want to put a little more than 15 g of nitrite next time.

Next time I will try to reduce it to 15 grams))

Thank you! Maria! for a delicious ham from my whole big family, I liked this option with pieces of meat more than when I made it from minced meat and the amount of salt is optimal for us, 15 g made it - we are unsalted, then we need to add ordinary salt.
One drawback quickly ends, I take out one, I put the next.

[Natalia]

NataliaAnd thank you for trusting my recipe!
So 15 grams is not salty, thanks for the information.
Yes, exactly a disadvantage, we fly away instantly! Yesterday morning I pulled out 1 and it's gone, everyone ate
My husband demands more, but I said take a break, dear, a week, otherwise you yourself will turn into ham

I added 10g to 1kg of meat with ordinary salt, it was enough for me. Next time I will also reduce it, put 15g of nitrite. I'll see how it goes.I actually try to salt as little as possible.

[Masha]

Masha, I will insert my 5 cents. 1.8-2% nitrite salt is taken per kilo of raw materials. Or half is taken from cooking and half is nitrite.

girls, what if there is no ham? There is a staff and a vacuum cleaner.

[Masha]

Masha, I will insert my 5 cents. 1.8-2% nitrite salt is taken per kilo of raw materials. Or half is taken from cooking and half is nitrite.

Well, I put it like that)
20 grams per kilo of raw material)
Thank you! then I'm doing everything right))

[Galina Iv.]

Galina Iv., Buy casing for sausages.
Or pack in a vacuum bag,

[Masinen]

Masinen, Maria, thank you, everything is there. I made it 2 days ago through a vacuum machine + Shteba, in a collagen casing, but did not knead it like that, it turned out delicious, but a little dry.
For some reason I just can not get the sausage, ham "store" softness), and maybe not get home. conditions and without additives, those that are in store products ..

[Galina Iv.]

Galina Iv., it doesn’t have to be dry.
So you did something and did it. It is imperative to knead!
As a store it will turn out with nitrite salt)

with light salt

Mary, what is this salt? maybe nitrite?

Girls, what is the shelf life of such a ham?

[Aygul]

Aygul, my ham flies away in 2 days.
No nitrite salt, just 3 days in the refrigerator.