Chionodox
Well, I peeled the skin off it before browning it. I made incisions in the fat layer. I smeared it with mustard and honey and then browned it. Now I would like to know how tasty it will be. We will shoot a sample for the New Year. Then I will unsubscribe. Happy New Year, everyone! Health and happiness to you and your loved ones!
Masinen
Quote: Chionodoxa
Happy New Year, everyone! Health and happiness to you and your loved ones!
Olya, and you, too, with the upcoming holidays!

Quote: Chionodoxa
Now I would like to know how delicious it will be
Honestly, I would cut a bite for a sample
Helen
Maria,
Chionodox
Thank you, Mashenka! Eh! You knock me down. I myself want to cut him up I must incite my husband to exploits
Masinen
Quote: Chionodoxa
You knock me

Yeah)))
Well, at least a small piece, where it is not visible, so as not to spoil the presentation
Chionodox
Quote: Masinen
Well, at least a small piece, where it is not visible, so as not to spoil the presentation
I will definitely send it! The most delicious!
Asya Klyachina
Masha, I also chatted a ham for the New Year, lying waiting. You encouraged us.))
Masinen
Asya Klyachina, well, so it is necessary to seduce)))

And I have long wanted to film the whole process.

I will cook today too
Mrs. Addams
Happy New Year everyone!
Maria, thanks for the answers, I apologize - I could not immediately thank you - New Year's Eve rush at work and at home.
Masinen
Mrs. Addams, oh, no big deal))

Happy New Year!!!
Borisyonok
Masinen, Masha!
I bring you Thank you from all my youth ... I made a ham for three or four kilograms, the only thing I did not pour nitrite was due to the large number of small children. All of mine unanimously said that the SUPER ham ... is much tastier than the store one, even "that ... our youth"!
I'm sorry ... I didn't have time to take a photo.
Masinen
Borisyonok, Lena, so you had a straight leg)))

Well, the main thing is that I liked everything !!
Chionodox
Happy New Year to all chefs! And Merry Christmas! Masha, such a ham turned out to be cut. The taste of real boiled pork. He later acquired the color of boiled pork. Everyone loved it! Sous-Vide Ham (Steba SV1) Sous-Vide Ham (Steba SV1)
Masinen
Olga, The ham is excellent !!!
Chionodox
Thanks, Mash
Natusichka
Masha, and what did you do the slicing? What is the name of your device? Good, worth buying?
Masinen
Natusichka, I have a Bosch slicer, the simplest one, I like it, it works well. It is inexpensive))
But some of them have something cracked in it, but I'm fine)
Natusichka
Thank you, Mashenka! If possible, write a model.
Tanyush @ ka
Masinen, Is it possible to make such meat in Steba DD2, there, according to the instructions, it is possible to cook using sous vid technology? I'm just thinking about what to take: mail1: a slow cooker or sous kind, who writes a processor in general, it is more convenient of course a multicooker, since my already old woman, I would like to change, but on the other hand I want to cook meat
Belka13
Tanyush @ ka, I am not Masha, but I will answer, because I myself asked this question and received here, on our wonderful forum, valuable answers to them. Moreover, Masha is far away now, maybe it is not always convenient for her to visit the forum.
Products made using the sous-vide technology are quite specific in taste, so it cannot be said with absolute certainty that everyone, without exception, will like them. I would advise you to buy Shtebu, or even a 6-liter model, because it can be used both as a pressure cooker, as a multicooker, and as a device for making sous vide, that is, it will be more versatile and more often used in farm. And by the way, the price is more profitable. Ozone and Technosila in our city often give out the most adequate prices for it. And DNS.And then, if you like the taste of the finished product, already think about buying a new device. Maybe someone will disagree with me, I expressed only my opinion.
Tanyush @ ka
Belka13Thank you, I just don't want to miscalculate, but buy a universal device, so to speak, so that you can make not only meat, but also cook something else, there is just so much technology that you move it from place to place, my husband is already grumbled
Masinen
Belka13, Olga, totally agree with you!
Tanyush @ ka, Tatyana, of course Shteba's multicooker is more suitable for you, and as Olya said, take 6 liters at once. The difference with the model is five liters, only in height)

Happy shopping!
domovoyx
Pork leg 1.3 kg according to your recipe
Pickled 6 days
Sous-Vide Ham (Steba SV1)
cooked at 63.5 ° C for 8 hours
Sous-Vide Ham (Steba SV1)
the next day, from above, burned with a gas burner.
Very tasty and aromatic.
Helen
domovoyx, superb ham !!!!
domovoyx
Elena, delicious.
Helen
Quote: domovoyx

Elena, delicious.
I have no doubt ... I did my neck like that, carbonate ... it's something !!!
Nathalte
domovoyx, Alexei, in the sense that the ham lay in the brine for 6 days? I want to do it, but I'll leave for 5 days, so I'm thinking, pickle and leave or wait until I arrive.
Masinen
Nathalte, Natasha, yes, lay in brine, must be covered completely with top)
Do it and leave, cook on arrival)
Nathalte
Masinen, Maria, Thank you. Awesome brisket turned out, my husband only asked for something more meat
Masinen
Nathalte, Natasha, the brisket was made with a dry salting, but here it was wet.
By the way, the ham can also be made with dry salting))
Deer pussy
Masinen, and why add butter?
Masinen
Deer pussy, for tenderness))
The ham is dry and the butter will soften the taste.
anavi
Quote: Masinen
salt solution, a proportion of 1 liter per 60 g of salt, and a teaspoon of sugar
Masinen, Mashun, enlighten, please! I want to suck a shovel - your recipe says 20 g of salt per liter, but here - 60! How much to put something? I will half-grind the nitrite in the solution.
Masinen
Olga, OlgaI don't see 60.20 grams of salt
Do it in half
anavi
Mash, I mean, can't you see? Well I gave you a quote from the text! In my opinion, on page 3 of this topic. You advise 60 grams of salt per liter of water, but in the recipe - 20! So I'm wondering how to put it down? Although it is already clear from your other answer that I will do it with the dry method, and there certainly is 20 grams!

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