Canned stew with nitrite (Steba dd2xl)

Canned stew with nitrite (Steba dd2xl)

Category: Blanks

Ingredients
Ham
Nitrite salt
Peppercorns
Bay leaf
Banks 0.5 - 0.8L

Cooking method

• 
• Cut the washed meat into small pieces (~ 2x3, 3x3).
• Put a small piece of lavrushka and 3-5 peppercorns in washed (with detergent) jars, put salted and well mixed with nitrite salt (I have: for 1 kg of meat - 10g of nitrite + 10g of ordinary salt) meat on the shoulders, close with screw caps. We leave in the cold for 2-3 days.
• We put a rug in the bowl of the stems on the bottom, put the cans (3 pieces each), pour hot water from the tap, almost reaching the hangers of the can.
• Meat (Chicken) mode - 1.39 hours.
• 
• The color is deep pink-reddish, and not greyish, in general, like meaty meat. I hope the photo shows ...
• 

The dish is designed for

depends on the weight of the meat

Note

The taste turned out like in childhood - stewed meat !!! This is something I didn't expect myself
The husband said that now she only cooks like this
Thanks to Omelochka and Tanyula for the recipes for cooking canned meat!

Canned stew (Cuckoo 1054) (Omela)




Meat a la stew in the Steba pressure cooker (Tanyulya)

[Natusya]

Natusya, thanks, took it to your bookmarks.

Teasing ??? And here everyone is starving ... Thanks for the recipe for safe stew!

[Natusya]

Natusya, thanks, took it to your bookmarks.

Svetlana, to your health!

Teasing ??? And here everyone is starving ... Thanks for the recipe for safe stew!

Olchik, come and feed! Straight with pasta

[Natusya]

Natusya, Thank you! Less than a year later, I finally got my nitrite salt. I will try. I used to be afraid, but now for sure.
Thank you!

Why is there nitrite salt here? After all, everything is stewed at a high temperature?

[Natusya]

Natusya, Thank you! Less than a year later, I finally got my nitrite salt. I will try. I used to be afraid, but now for sure.
Thank you!

Ritual, to your health! Once there was nitrite, try it, though it turned out to be such a bitter meat. How many stewed meat I usually remade to my husband at the dacha according to girls' recipes, I can't tell you, but then it dawned!

Why is there nitrite salt here? After all, everything is stewed at a high temperature?

Elena, the color and taste are completely different!

Why is there nitrite salt here? After all, everything is stewed at a high temperature?

It seems like a store-bought stew without nitrite, when you open the can, you can clearly see it, even in Soviet gost banks

There is no dispute about tastes, of course - but it also seemed to me that nitrite in stew is superfluous

It seems like a store-bought stew without nitrite, when you open the can, you can clearly see it, even in Soviet gost banks

There is no dispute about tastes, of course - but it also seemed to me that nitrite in stew is superfluous

I think so too. I add sausage to rolls. But there at 80 degrees. And the meat must be ripe to obtain a ham flavor for at least a day in the refrigerator. And here there is no maturation and the temperature is high.

I forgot to write the most important thing! Leave the jars in the cold for 2-3 days before cooking. Now I will correct the recipe.

I forgot to write the most important thing! Leave the jars in the cold for 2-3 days before cooking. Now I will correct the recipe.

now the appearance of nitrite is more justified.

Kind of like a store-bought stew without nitrite

Tatiana, maybe. I also did it without nitrite before. But my husband and I liked this taste more

now the appearance of nitrite is more justified.

[Natusya]

NatusyaWhat a cool recipe! I remember, earlier imported, roofing felts ham ..., but how it was called ..., now I do not remember. In such iron jars with a glued key for opening. Here she had the same color, and the meat in pieces, and the jelly was delicious. I will definitely use the recipe!

[Nikitosik]

Nikitosik, to your health! Yes, it looks like that ham in pieces. Try it, I hope you like it!

I made the stew in the staff without nitride, I really liked it. I will try with nitride too, very interesting. Thanks for the recipe!

Although I very much doubt the advisability of using nitrate in stew, it is also very tempting to try it.
There is a whole bank of nitrates at home, there is only one thing left to do - to buy meat! And this is much more difficult! There are still enough stocks in the freezer, and I did not plan to buy it in the near future. It is dangerous to buy at the bazaar now, pork distemper is again in the region. And in stores you have to wait for a promotion, the blade part is often for a promotion. And without a stock, it's expensive.

Does it provoke cancer

About the danger of the formation of nitrosamines - compounds that lead to the formation of cancer. Yes, it is, nitrosamines are formed in meat products with the addition of sodium nitrite during heat treatment. The only thing to consider is the temperature at which these processes begin to occur.

Nitrosamines are formed when sausages are heated above 100 degrees. Celsius. But in order to reach this temperature, we first have to evaporate all the water from the product, because the water boils at 100 degrees Celsius. And the appearance, for example, of the Doctor's sausage after all the moisture has evaporated - does not create a desire to eat this sausage, believe me). Not a single sausage product prepared with nitrite salt is cooked at temperatures exceeding 80 degrees. Celsius in any production. At home, this is also not worth doing. Firstly, for the reason described here, and secondly, because the sausage just won't work. The exception is fried sausages, such as Ukrainian, but they are cooked only with ordinary table salt.

Do not fry dry dried salami and ham in a pan, where there is very little moisture. Yes, and Doctor's when frying in a pan will not be much more useful. Even a pizza with sausage in this vein can be much more dangerous than a piece of Doctor's, fried in a pan with scrambled eggs. It is for safety reasons that you should not add sodium nitrite to grilled sausages, but if it is already there, just do not heat the grilled sausages to a dark baking crust, and they will remain tasty and safe food.

In this regard, I would not add nitrite to the stew.

In this regard, I would not add nitrite to the stew.

I also think that nitrite is superfluous here.

[A.lenka]

A.lenka,
Elena,! And I just bought a slice of Doctor's one yesterday for tomorrow's pizza. Although I rarely buy shop sausage. But it turns out that you can't make pizza with homemade sausage or ham, if we added nitrate there
Information leads to reflection!

[nila]

nila, Nelya, unfortunately I am not a food technologist, and I don’t really understand why sausage on pizza is more dangerous than sausage in fried eggs (might it be with a higher heating temperature?). But now I try not to subject products with nitrite to additional heat treatment.

[Nelya]

But it turns out that you can't make pizza with homemade sausage or ham, if we added nitrate there

Nelya, so count the milligrams that will go to the portion - it's okay, but put nitrite in the stew, I also think it's superfluous

[A.lenka]

put nitrite in the stew, I also consider it superfluous

Well, I didn't read the main information about nitrite ... 1.5 kilos of meat for discard
and it turned out so delicious



It is necessary to delete the recipe



A.lenka, I'm lazy, and what you didn't tell me before

[Natusya]

Natusya,

and the water in the jars was boiling when the stew was boiled?

1.5 kilos of meat discarded

Do not freak.The nitrita practically decomposed while it was working, when the meat was marinated for 2 days and the stew was gradually heated. It is not true to fry and boil, but you should not throw it away either. There you can say no. You just won't do that anymore if you're afraid

[Natusya]

Natusya,

and the water in the jars was boiling when the stew was boiled?

Lena, who knows
ang-kay, Angela, thank you, I didn’t reassure you, now I’m not afraid. Marinated for 3 days.



It takes longer to pickle

[Natusya]

Natusya, well, everyone cooks sausages for themselves and for the children. And there, besides nitrite, there are more harmful substances. Thus do not shout "guard" or units. Moreover, you will not eat stewed meat in buckets, and not every day)



And further. Everyone eats nitrita without even knowing it. Its huge amount is in garlic, beets and, if memory serves, then celery.

Angel, it's not about nitrite in the cited infe, but about nitrosamines. But, although I myself do not use nitrite, I think that meat is really not worth throwing away. The stew still needs to be heated to the temperature of formation of nitrosamines, but this is unlikely.

... You just won't do that anymore if you're afraid

[Linen,]

Linen, so I'm talking about. Do not fry sausage and ham to coals. And so, everyone's personal business.

Natusya, and the pressure is 0.3 or 0.7, is the valve closed? Are the lids tightly wrapped immediately? I want to try to do it.

well, everyone cooks sausages for themselves and their children

The stew still needs to be heated to the temperature of formation of nitrosamines, but this is unlikely.

If we cook sausages and boiled sausages, we heat them up to no more than 100 degrees. This is the boiling point of water under normal conditions. In Shteba, meat is heated under pressure to at least 115 degrees.

I, too, would not throw away the ready-made stew. But I would not act further with nitrite.

But in any case - I agree - this is everyone's personal business.

Natusya, and the pressure is 0.3 or 0.7, is the valve closed? Are the lids tightly wrapped immediately? I want to try to do it.

Natalya, I immediately tighten the lids, the pressure is 0.7 (by 0.3 I don't cook anything at all)



I read on the site I eat * sausages * ki that nitrite is harmful if t is more than 140 *. I think that a steak on meat gives less t *

I think that a steak on meat gives less t *

I have somewhere 104-106

I, too, would not throw away the ready-made stew. But I would not act further with nitrite.

Stebe under pressure the meat is heated to at least 115 degrees.

Controversial! The temperature of the meat is not equal to the temperature of Shteba. And it depends on the concentration of solutes (salts, in particular).

Natusya, well, everyone cooks sausages for themselves and their children.

When I studied in the USSR to be a cook, it was as if they were taught that sausages are not boiled, but heated, without boiling. This is directly indicated in the textbooks published in the USSR. And in the USSR they knew how to cook and they weren't idiots who published textbooks. What standards are taught now, I do not know. But sausages, cooked products, do not boil. That's for sure.

As for nitrite, I respect it, but I will not put it in the stew. The ham taste is boring. I caught myself making ham once a month and counting that for myself often. I want a completely neutral taste of meat. Meat, common salt and black pepper.

To be honest, the look of Tanyulina stew is more to my liking than with nitrite. But everyone has different tastes and opinions. Whoever likes it, let them put it! And I read somewhere that during high-speed cooking, nitrite decomposes and its effect disappears in terms of the role of a preservative.

[Tamara]

Eh, some controversial recipe turned out

I read somewhere that during high-speed cooking, nitrite decomposes and its effect disappears in terms of the role of a preservative.

Tamara, if only it did not bring harm. And how Tanyulya cooks, I have been doing this for a long time, 4 - 5 years for sure.



I asked a question about t * Valeria S-t, I'm waiting

Sorry for not getting in on the topic. It turns out that it is harmful to heat sausages in the microwave
There is no warming up, not in water up to 100 degrees, but in theory the temperature is higher.

The recipe has a place to be, it just needs to be renamed from canned meat to canned ham. I think that ham in cans has a similar cooking technology - nitrite and autoclave.

Wow, what a dispute has begun! I am not a chemist, but I believe that nitride will be processed within these 2-3 days, moreover, in the recipe it is half the norm. It will additionally disinfect the meat, and by the time of cooking it will not be there, only color and taste will remain. And I think it is not necessary to delete the recipe. There is still a debate about whether it is necessary to add nitride to the ham and everyone decides for himself. Someone adds the norm, someone half, and someone does without it at their own peril and risk. It's just that you get a stew with a light ham flavor.

I forgot to write the most important thing! Leave the jars in the cold for 2-3 days before cooking.

What for? For an hour and a half of cooking, and then standing on the shelf, the meat will be salted evenly ...

I do it in a similar way, but I do not fill the cans to the top with the lid tightly closed. When the can cools down, there is airspace at the top, - one hundredandt is normal, and nitrite is not needed, since botulinum toxin does not develop in an oxygen environment. Yes, and he is killed if the meat is boiled in a pressure cooker under pressure (I have a Cook4Me mule), when the boiling temperature inside the can exceeds 115 degrees.

There is still a debate about whether it is necessary to add nitride to the ham and everyone decides for himself.

I don't see anything wrong with nitrite. In this case, it may just be superfluous, IMHO. But in dry-cured meat - the very thing - in foreign recipes for smoking and cheese-curing, mixtures with sodium nitrite are popular: InstaCure # 1 and InstaCure # 2 ...

Valery replied:

Good day. The manufacturer does not provide information on the intricacies of the operation of all programs and temperature. I can assume about 110 degrees.

It's just that you get a stew with a light ham flavor.

I will not say that it looks like ham
Stew is just different to taste
We liked it very much, that's why I designed it with a recipe

About the temperature in Shteba. I periodically autoclave canned meat in Shtebe. I warm up for 90 minutes on the Meat mode, 07. After the end of the program, I turn on the Heating mode for control. The display shows a temperature of 113-117 degrees. I admit that it may differ inside the cans, but I do not think that this difference is significant. IMHO, during such a prolonged heating, the temperature inside and outside should equalize.

Heating mode. The display shows a temperature of 113-117 degrees.

I'm lazy, I didn't pay attention to something
Got to experiment with heating and write down a cheat sheet. Thank you.

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

[Natusya]

Natusya, I am the first with congratulations!
An excellent stew recipe, and even in Stebian! Thank you very much, I will definitely cook! I'll try with and without nitrite))

[Natusya]

Natusya, congratulations on the medal!

[Chef]

Chef, Chef julia_bb, Yulechka,gala10Checkmark, thank you my dears
So suddenly

[Natusya]

Natusya, Natul, cool recipe! And congratulations on the well-deserved medal !!!