Pork sausage 100% minced (Tescoma ham)

Category: Cold meals and snacks
Pork sausage 100% minced (Tescoma ham)

Ingredients

Low fat pork 1100 gr.
Nitrite salt 11 gr.
Table salt 7 gr.
Sugar 2 gr.
Ground black pepper * 2 gr.
Garlic dry powder 3-5 gr.
* mixture for boiled pork (see note for composition) 7 gr.
Water (ice) up to 120 ml
Cognac 30 ml

Cooking method

  • For a clear cut pattern, take 50:50, for example, a shoulder and brisket, that is, meat that is dark and light in color.
  • Cut the pork into 1-1.5 cm pieces.
  • Measure out salt and spices. Mix with pieces of meat. Knead thoroughly by adding water or crushed ice and cognac... Massage the "minced meat" until all the water is absorbed, you can beat it off.
  • I massaged "minced meat" in the marinator for 4 cycles of 9 minutes. Before each next cycle, 2 ice cubes were added.
  • Transfer the "minced meat" to the ham, tamp it thoroughly. Close the ham maker with pressing disc and spring. (An assistant is needed here)
  • Leave the sausage to mature in the refrigerator for at least 8-10 hours.
  • Remove the spring-loaded pressing disc before cooking the sausage. Heat the ham to room temperature.
  • Stick in a thermometer to control the temperature inside the loaf and water if boiled in a saucepan.
  • I bake in an electric oven:
  • I put the ham in a cold oven and let stand for 1 hour, then turn on the light bulb for 1 hour. Thus, the ham meat is warmed up to ambient temperature. The thermometer inside the sausage shows 22-24 * C.
  • Then I slowly increase the temperature to 80 * C - starting from 50 * C every 30 minutes I switch the thermostat to 10 * C.
  • I cook up to 70-72 * C on an internal thermometer.
  • Cook without a thermometer at T = 80 * s - 10 minutes for each 1 cm of diameter.
  • Cool the finished sausage. And refrigerate for 6-8 hours to ripen.
  • Serve the sliced ​​sausage as a snack.
  • Pork sausage 100% minced (Tescoma ham)
  • Bon Appetit!

Note

It turns out minced, almost ham sausage. Delicate. It is cut perfectly, does not fall apart.
Pork sausage 100% minced (Tescoma ham)

* Instead of black pepper, I used a seasoning mixture for boiled pork. Ingredients: ground white pepper, nutmeg, coriander, bell pepper, ginger, cardamom, cloves, bay leaf. The mixture is ground. I took 7 gr. mixtures.

Sonadora
Hurrah! I was the first to eat the ham! Such delicious! Ksyusha, why do you cook without a press?
Ksyushk @ -Plushk @
Man, thanks and help yourself while you can.
And without a press, because I stick a thermometer into the central hole. Yes, and she is already well-milled, too much squeezing is useless for the sausage. Here's how I came to this option.
Kras-Vlas
Ksyusha, very appetizing sausage / ham !!! Nice and tasty !!!
Ksyushk @ -Plushk @
Olga, Thank you so much .
Deer pussy
Such a beautiful sausage and a simple recipe, you need to somehow get down to business and cook such a sausage
ang-kay
Ksenia, it turned out great.
Ksyushk @ -Plushk @
Angela, Thank you so much .
Wildebeest
Ksyushk @ -Plushk @, Ksyusha, the other day I made a sausage according to your recipe. She herself tasted only a piece, the rest disappeared in the stomachs of the household.
Made from 880 grams of poultry, counted all the ingredients. For me, it turned out to be a very good proportion of salt.
I did it in a multicooker. She poured a bit of water on the bottom, put the grate from the pressure cooker, on the grate a silicone steamer, on the steamer sausage in a natural casing. The temperature and time were set according to the recipe. Excellent result.
Thanks for the recipe from my entire family.
Ksyushk @ -Plushk @
Sveta, I am so glad . What is the bird's recipe?
Quote: Wildebeest
For me, it turned out to be a very good proportion of salt.
For us, the most optimal amount of salt is 17-18 grams per 1 kg of meat. The store is usually saltier.
Let the household eat tasty, because it is so nice when they get up from the table happy. This is inspiring.
Wildebeest
Ksyushk @ -Plushk @, oh, Ksyusha, I got into the pork with poultry sausage. The total solar eclipse was in Indonesia, and it affects me. But all the same, thanks to you, although in the wrong topic.
Ksyushk @ -Plushk @
Sveta, nothing wrong . Thanks for the thanks, for trying the recipes. May the family always be deliciously fed.
Helen
Ksenia, and there will be nothing plastic in the oven?
Ksyushk @ -Plushk @
Elena, or anything. In water, at the same temperatures, nothing is done to it. Therefore, nothing will be done in the oven. The main thing is not to set the temperature above 100 degrees.
Helen
Quote: Ksyushk @ -Plushk @

Elena, or anything. In water, at the same temperatures, nothing is done to it. Therefore, nothing will be done in the oven. The main thing is not to set the temperature above 100 degrees.
Okay, we must try and do this ...
Ksyushk @ -Plushk @
ElenaI hope the method does not disappoint
Lagri
Ksyusha, and where do you buy nitrite salt, via the Internet or what? The ham is great!
Ksyushk @ -Plushk @
Maria, on the internet, of course. "Or how" in the city can be found only from 50 kg.
Helen
Ksenia, Ksenia, so in the end, how long does your ham sit in the oven ..?
Ksyushk @ -Plushk @
Elena, I have a ham in the oven for a different amount of time. Just recently, like on Sunday, after the temperature reached 80 * C, the sausage in Teskom was cooked for about 3 hours, in Biovin everything was 5. Therefore, I cook strictly with a thermometer. With Biovin was the first experiment, I will still see what is wrong with him. I have already got used to Tescoma - from 2.5 to 3 hours. But there are also deviations.
Helen
Quote: Ksyushk @ -Plushk @

Elena, I have a ham in the oven for a different amount of time. Just recently, like on Sunday, after the temperature reached 80 * C, the sausage in Teskom was cooked for about 3 hours, in Biovin everything was 5. Therefore, I cook strictly with a thermometer. With Biovin was the first experiment, I will still see what is wrong with him. I have already got used to Tescoma - from 2.5 to 3 hours. But there are also deviations.
and then you cool it in cold water?
Deer pussy
Ksyushk @ -Plushk @, but why add cognac and is it possible without it?
Ksyushk @ -Plushk @
Quote: Helen3097
and then you cool it in cold water?
Yes, in cold water.

Quote: Deer pussy
Why add cognac and is it possible without it?
For taste. It can be eliminated by increasing the amount of water / milk / cream.
elvin
Ksenia, Ksyusha, help me out. I put the ham according to your recipe and method - no spring. and into the oven. Your help is urgently needed. Is the heating in the oven up-down, or just the bottom heating?
Ksyushk @ -Plushk @
Elvira, I put it up-down
elvin
Thank you!
Ksyushk @ -Plushk @
Elvira , I went to have a good lunch, the rain hit, otherwise you would have waited for an answer until evening.
Taia
Ksenia, thanks for the recipe! I bookmark it. Recently I just bought a ham maker, I still can't decide on the first step. Please tell me, are you placing the ham on the wire rack or in the baking sheet?
And I think convection will probably be better? Or, as you recommend, put top-bottom?
Eh, I'm such a coward ...
Ksyushk @ -Plushk @
Taya, onto the lattice.


Posted Saturday 23 Apr 2016 11:32 AM

Quote: Taia
convection will probably be better? Or put top-bottom?
My fan turns on even with simple heating up and down. It is certainly better with a blower, heat is distributed more evenly.

And there is no need to be afraid. We must take and do. Nothing complicated, everything is very simple.
elvin
Ksyusha, thank you very much for the recipe and for your timely help. I made a ham according to your recipe. My pork was lean and I decided to add a mutton fat tail, passed through a meat grinder. It turned out very tasty. I removed the spring, cooked in the oven. For an hour my ham stood on the table after the refrigerator, an hour in the oven off, another hour in the oven with the light on. And then another five hours in the oven until the internal thermometer showed 68 degrees. I increased the pace as you advised, every half hour by 10 degrees, from 50 to 80 degrees.Chilled in a saucepan with cold water, tossing ice cubes into it for sure. I poured the broth, it was somewhere between 70-80 ml. And how can I achieve minimal swelling? Probably it's the meat, I took it at the Crossroads, next time I'll buy it at the market. After ripening in the refrigerator, the ham slipped out of the flask very easily. But what I noticed is that the height of the ham did not shrink as much as it shrinks with a spring, but it shrank in volume (or, correctly, in diameter). The edges of my ham turned out to be uneven. But this is all garbage, the ham turned out to be very tasty and sincere. I will definitely repeat, as soon as we eat this one, I will only take the meat from private traders.
Pork sausage 100% minced (Tescoma ham)
The ham is cut very well, does not fall apart. The hole in the middle is from the thermometer.
Ksyushechka, thank you very much again
Ksyushk @ -Plushk @
Elvira, uh, I exhaled, today I was worried about how you are doing there. And I am very glad that everything worked out and I liked it.
The sausage, yes, is slightly compressed in diameter, from which it comes out at once. I also have torn edges, if I put the pieces poorly, I was too lazy to say.
The juice let the meat go, maybe it was syrup for weight, maybe it was defrosted. I have 70 ml of liquid from the store. Sometimes it doesn't drip from the farmhouse at all.
Special thanks for the photo, I would have eaten a piece.
Helen
Quote: Taia
Tell me please, are you placing the ham on a wire rack or in a baking sheet
and I'm on a baking sheet ...
Ksyushk @ -Plushk @
Elena, could be so.
Ksyushk @ -Plushk @
Nuttison, and which of us is Plyushkin?

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