Ham "Ginger"

Ham "Ginger"

Category: Meat dishes

Ingredients
* Pork semi-fat	1 kg.
* Nitrite salt	14 g
* Cooking salt	6 g
* Phosphate	1.5 g
* Sugar	0.8 g
* Ground ginger	3 g
* Crushed black pepper	1 g
* Dry granulated garlic	1 g
* Ground Muscat	pinch, literally on the tip of a knife
* Ice water	100 ml.

Cooking method

• Cut the meat into 1-1.5 cm pieces. Season with a salt mixture and refrigerate for 2 days.
• Put the prepared meat in a bag (flat) and freeze slightly.
• Put the frozen meat and the dry mixture of additional ingredients into the mixer bowl.
• Knead the mass until sticky. Introduce ice water and finish mixing when "white threads" appear
• The kneading procedure should be carried out in strict observance of the temperature regime (no higher than 10-12 * C)
• Collect the ham, place the baking bag in it.
• Put the meat mass in parts and tamp (I have a potato grinder adapted for this purpose)
• Straighten the hanging edges of the bag, lay out neatly over the surface of the ham blank (evenly so that there are no rough knots and seals)
• Close the ham maker with the top lid. Throw in the springs. Put in the refrigerator for a day.
• Ham is cooked in a slow cooker on the following modes:
• - 30 minutes 40 * C
• - 30 minutes 60 * C
• - 2.5 hours 80 * C
• The function "Multipovar" was used
• After the end of the cooking process, the ham needs blast chilling (very fast)
• Now the most convenient season for this is a snowdrift OUR ALL))) We bury the ham maker completely in the snow for a couple of hours. Then we take it out, wash it, wipe it with a paper towel and put it in the refrigerator for ripening for 8-12 hours.
• That's it, the delicious ham is ready. We take a piece of homemade bread, with a crispy crust, put on it a piece of ham, of your favorite size and ... enjoy)))

Note

I did not heat it before cooking.

Oh, nifigaseee! What a beauty!

[Natasha]

Natasha, super, what a beautiful sausage you have turned out

We bury the ham completely in the snow for a couple of hours.

and the neighbors are already in ambush in a snowdrift

Guide drifts? Hey ?! We have almost plus 10.

[Natasha]

Natasha, very beautiful ham!

[Oksana]

Oh, nifigaseee! What a beauty!

Natasha, super, what a beautiful sausage you have turned out

Natasha, a very beautiful ham!

Girls, thank you !!!




Oksana, yes, unfortunately, this convenience does not work in all regions.
But cooling can also be done at home. either under running water or in a container of water and ice.

Nice recipe. True, I would still reduce the last cooking stage to a maximum of an hour, and reduce the temperature to 69-71 degrees. Since cooking is in water, I see no reason to raise the temperature. I cook sausage, if in water, then with the Su apparatus I pretend to be 69 degrees and here it doesn't matter for at least two, at least three hours. In the oven, I set the temperature to 80 grams. Otherwise you will not warm up.

True, I would still reduce the last cooking stage to a maximum of an hour, and reduce the temperature to 69-71 degrees.

Perhaps this is correct, only my MV lies a little and cannot warm up in an hour.
I did not notice the border ... BUT ... I will try to measure this business, albeit a red tape, since there are no special holes for a thermometer in my ham maker. And the thermometer does not fit into those holes that are available.
Anyway, thanks for the advice. I will definitely listen and, next time, I will adjust the cooking mode.




The ham did not warm up in the mini-oven in 3.5 hours (in another cooking)

Warming up through the air is worse and there is a danger of getting edema.By the way, you may not know about it without weighing the product before and after preparation. The edema is clearly visible if you cook the sausage in the shell and in water. At first I received it more than once. In principle, if it's not scary for yourself, but not beautiful.

The edema is clearly visible if you cook the sausage in the shell and in water.

How does this apply to ham in a bag and in water? I did not find a drop of edema.

In principle, if you are not afraid for yourself,

No, not scary)) The first hams were stable with edema. BUT, when I bought a mixer and began to knead in it and observing the temperature during kneading, the swelling disappeared.




I'll try so far:
- 30 minutes 40 * C
- 30 minutes 60 * C
- 30 minutes 70 * C
- 1 hour 72 * С
I'll cook, measure the internal T * S, then I'll continue to "dance" from the results

It will not be found in a ham maker, if only the ham seems dryish, but in the shell and water it is immediately visible. I measured it at my pressure cooker with an electronic thermometer: the distance at 70 degrees was 3 degrees. This is not critical, but I still bought a suvid and I don’t worry about time at all. The main thing is a smooth stepwise heating and the sausage is excellent. Most of all I like to make Tambov ham. This is generally a bomb.

suvid

It's long ...

It cannot be found in a ham maker, if only the ham seems dryish

I didn't feel dry.
But I will follow the advice, Thank you, Alexander.

[Natasha]

Natashawhat a great ham! Can you do it without phosphate?
I understood what you were doing in white-sided, and if in Teskomovskaya?
(Did you change the ava or what?)
Alexander, and it is possible about the sous view in more detail, if Natasha will not mind ?!

Can you do it without phosphate?

And who can forbid us to do without phosphate and without nitrite salt?

I understood what you were doing in white-sided

I do not have Beloboka, I have Endever. I don’t know about Teskiy, I’ve never seen her)) In theory, probably no difference.

and it is possible about the sous view in more detail, if Natasha will not mind ?!

I won't. I'm interested too.

[Natasha]

Natasha, did you change ava or at me
and teskomovskaya here

Natasha, did you change ava or for me

I changed it. Now on a dark background I, and not the Snow Maiden))

and teskomovskaya here

Ol, so the picture does not tell me anything. I think that it doesn't matter what kind of ham, if only the volume would fit))
Well, with temperature and time, try as Alexander advised. You see my multicooker which numbers breaks off. Moreover, I would not even know that she is lying about the temperature if she had not taken up cheese making.

Nice ham!
I wonder if you can do it in the oven? Try something

A good idea about a snowdrift. I do this with boiled beets.

I changed it.

Reassured me .. otherwise I have already become a sinful deed on myself

no matter what kind of ham,

it is plastic!

I also have Teskom and I made ham in it according to another recipe from the forum in the oven.

I do this with boiled beets.

And I cook peeled and chopped beets in a microwell. It does not need to be shock-cooled. And I cook carrots and potatoes too))

I wonder if you can do it in the oven?

You can, of course, in the oven, as long as it keeps the temperature within the required range.

it is plastic!

Well, don't they make ham in it? That's why she is a ham maker)))

Well, don't they make ham in it?

Cooked in a saucepan (I'm in an open MV)

[Lord 68]

Lord 68,

Most of all I like to make Tambov ham. This is generally a bomb.

Alexander, very interested in the recipe.

In order. Su vide is a low temperature vacuum cooking method. Two things are obligatory for him - a vacuum apparatus and a Su view apparatus. Heating tables and graphs are available on the Internet. For myself, by typing, I found several recipes. The first is a turkey breast at 65 degrees and a cooking time of 4-6 hours. Not counting the time of marinating in a vacuum 1-5 days. The second is beef at 50-55 degrees, as you like. Seemingly red meat (the higher the temperature, the paler). Melts in your mouth. Marinate with nitrite salt only. If the meat is very fresh and the tenderloin is cooked for 1-2 hours depending on the thickness of the steak. Cook bad meat for 10 hours. I assure you will leave the table first. There are many recipes.Tambov ham can be cooked in general from a week to a month. Plus, you definitely need to smoke it during cooking. Unfortunately, I am not able to upload pictures on the forum. And yes. Something pulled us aside. Here is a recipe for another ham and we need to discuss it. By the way, what about the taste of ginger? And the sharpness is strongly felt? What questions are you interested in in a personal, so as not to flood the topic. I will suggest or direct you to the specialized forums. He himself became interested in sausages a year and a half ago. So compared to the monsters on the sausage forum, I'm still a puppy.

[Alexander .. cool about US]

And yes. Something pulled us to the side

Alexander .. cool about US
We know about the sous vide, the author of the recipe and I are interested in the sous vide of this particular ham! That is, the temperature regime (what exactly do you personally advise) and the time. Many of us have sisters or many have adapted to do it in CF.

The temperature is 69 degrees, the time, according to the recipe, is no more than 1-1.5 hours. Pre-heat for 3-4 hours at room temperature. I'm not really a fan of ham. I'll try this recipe in a shell.

[Alexander]

Alexander, Thank you so much! I will make this recipe and your recommendations over the weekend!

By the way, what about the taste of ginger? And the sharpness is strongly felt?

There is a spit. But even for me, NOT a lover of spicy food, it is quite harmonious. Moreover, at first you eat and you don't feel ginger, but after a while it starts to be felt.
If you don't like spicy, then immediately reduce the amount of ginger in the recipe when cooking.

We have many sous vidnits

I don't have such a unit. And I don’t really like it when something needs to soar for many hours ... Do not consider it redneck, but expensive. Well, if you only do it for some kind of feast, then quite yourself.

Olya himself is planning to try to do it in a collagen casing next week. Instead of water, I will put very chilled milk. This week I was making chopped ham with pork and turkey. Added milk. Everyone liked it better with milk. If it is possible to control the temperature, then for the first time it is better to do it or to increase the cooking time with a sauvid. Roughly for a ham up to 10 cm in diameter, this is 10 minutes per centimeter. This does not work for larger pieces. I cooked a 15 centimeter piece with suvid for 2.5 hours, and this provided that it was thawed and smoked for 6 hours to a temperature of 45 degrees inside the ham.

[Natasha]

Natasha, there, in terms of energy consumption, it comes out the same as on the stove or in the MV, even less (we have already calculated everything for a long time🤗) I cook five or six pieces of chicken at once + 10 eggs for only 1 hour 30 minutes at a temperature of 63.5 Lazerson taught us this (maybe 65 *))

Thank you Natasha. About Su view you are wrong. It consumes very little energy. If we take a stationary device, then it is certainly bulky. I took myself (stick). He is not big. If there is a large saucepan at home, then nothing else is needed. I bought a gastronome container for 11 liters and additionally rolled it up with thermal insulation. No heat loss, no vaping and a minimum of worries. Turned it on and forgot it until it beeps. My home brake wanted to approve the purchase after demonstrating and testing the products and is now advertising it at work.



Olya You are a risky woman. I'm afraid to cook chicken less than 65 degrees. By the way, try to cook eggs at a temperature of 64.5 degrees for an hour. Pre-hold eggs for a couple of hours at room temperature. I'm an omnivore, but my wife squeaks from them.

[Natasha]

risky woman

Yes, we are stars like that, but seriously, I then literally subject it to a couple of minutes of processing. And about eggs .. Do you mean poached? They are up to 65 * the same come out, but the chicken, I personally, like 63.5 ... maybe some kind of fool. In general, I asked a friend to bring me a huge bucket of mayonnaise from production, cut a window for a stick on the lid and everything is fine, they cover it with something and also without loss!
Natasha! And if you make it thinner ?? Won't spoil it? 🤔

Natasha! And if you make it thinner ?? Won't spoil it?

How can you spoil it with a diameter? The main thing is to correctly calculate the cooking time.
About sous-vide - for me it's darkness)) - there are no pans, and I'm not a master of design.
Made, like that, chicken drumsticks sous-vide. Yes, very tasty. And my husband says, I did not feel the difference, that in a saucepan for 40 minutes, that sous-vide is not one hour ... then what's the point of soaring for so long.
Well, I don’t understand. Maybe, of course, because I do not delve into the essence of the processes and what happens. Well, until I made friends with sous-vid (although I bought a vacuum cleaner)
Here about those shanks ... maybe I did something wrong there ...

Chicken drumsticks sous vide (ANGELINA BLACKmore)

[Natasha]

Natasha, your shins are class! (You could both reduce the time and t) This method belongs to molecular cuisine and the most economical in all plans! they used to say the same thing about MB: girl-yes: I tried this food for the first time abroad and I really liked it. Read it ..

In terms of commercial dividends, sous vide technology is the most progressive way to organize a profitable catering business. It is an ideal tool for organizing strict control of the production process, costs and quality of products and services, because:

The sous vide method allows you to standardize recipes, when, regardless of the professionalism of the line chef, all author's and custom-made menu dishes are the same in volume and equally good in quality. The possibility of simultaneous regeneration in a water bath of several menu dishes from snacks to desserts significantly saves staff time on washing kitchen utensils and other auxiliary operations.
Vacuum-packed ready meals and semi-finished products can be stored for a long time without loss of quality and freshness, opening up new opportunities for long-term planning of the production process.
Sous vide technology is virtually waste-free. If in traditional culinary methods the weight loss of the most expensive raw material - meat - due to shrinkage or boiling is up to 30%, then cooking in a vacuum reduces this figure to only 5-6%. Exact adherence to the standard portion weight and storage of blanks in a vacuum completely exclude weight loss. Minimizing weight loss allows you to increase the number of portions of a meat dish, while reducing costs. By reducing the risk of lack of demand for dishes, the vacuum cooking technology allows us to introduce the principle of a waste-free menu, when only dishes for which an order is accepted are subject to regeneration. The effect is especially relevant when serving banquets, offsite events and other unforeseen cases when the number of clients is less than planned.
The innovative technology allows to optimize the personnel policy of the enterprise. The processes of preparing sous vide dishes and their serving are easy to separate in time and space, evenly distributing the load on the pesonal between periods of a large influx of visitors and a decline in their activity. That is, the chef prepares in advance the required number of standard dishes and sends them for storage, and the assistant on duty can regenerate it at rush hour and serve it, that is, the institution works without processing and rush jobs. With such an organization of production, there is no need for the constant presence of a highly qualified chef in the kitchen, and the business owner can save money on his hourly wages.
Su vid is an energy-saving technology that does not use open fire and powerful stoves, and therefore allows you to save money on electricity and gas bills.

[Ol]

Ol, well, I will try to read in more detail about sous-vide, see the recipes and ... what to say then ... it is necessary in practice to evaluate the convenience, efficiency and other parameters.

[Natasha]

Natashalook, this is really interesting! I fell in love so much at Lazerson's master class, we ate duck breasts there .. in just 1 hour everything was ready!

Well, I don't know how to calculate the time based on the thickness of the workpiece.Well, I don’t know what temperature should be correctly set. You see yourself, Alexander rejected me)))) The same applies to sous vid.

[Natasha]

Natasha, why did he block you? I don't see anything like it! Here you can only shoot, wave a saber ... if anything, I'm near: girl_pirate: The recipe is excellent! But with the sous method I will pretend: and I will say

why did he block you? I don't see anything like it! Here you can only shoot, wave a sword ... if anything, I'm near

No, no, I don't mind when people with experience advise. Where will I study if there are no prompts. Therefore, there are no complaints about Alexander, thank you))

Well, okay tady .. I also really like it when they advise sensible!

I also love it when they advise sensible!

and delicately ... to go for future use, and not in offense.

The first is a turkey breast at 65 degrees and a cooking time of 4-6 hours. ... The second is beef at 50-55 degrees

Temperature 69 degrees, time according to the recipe is not more than 1-1.5 hours

can all this be done, for example, in a dehydrator? respectively, setting the temperature to 65, 50/55, 70 °?

Natasha. How could I do this? I just advised to reduce the time and temperature a little. And it's not a fact that you will like it so much. I judge by my tastes and the taste of my wife. Just in my experience with such a volume of product, the time
and the temperature can be reduced and therefore the final product should be juicier.



Marina. Strongly against. The dehydrator serves other purposes. Here, on the contrary, you need cooking in water or in the oven, preferably with steam.

[Alexander]

Alexander, you do not run away, it is interesting for me to argue with you! Natasha too

I'm here. I always. I am everywhere.

I'm here. I always. I am everywhere.

Can you make sous-vide in the oven without a vacuum?
For example, I heated a ham maker for 3-4 hours and put it in the oven. further, how should the mode of set temperatures and times look like?
Well, how do people acquire such knowledge ?! ... Immediately such a feeling of stupidity ((

In the oven and without a vacuum, this is no longer a super view. I don't even know the ham in the oven. Usually boiled in water in a ham maker. Although if you try, then only if it is possible to control the temperature inside the product. The temperature for the first 1-2 hours is not higher than 45-55 degrees, then 90 degrees for 30-60 minutes and reduce the temperature to 80 degrees and cook with steam (pour boiling water on the lower tray) until the temperature reaches 69-71 degrees inside. I like it when 69 degrees inside. I cannot vouch for the result, since I have not tried to cook in a ham maker in the oven. Insert the thermometer probe at the last step.

I don't even know the ham in the oven. Usually boiled in water in a ham maker.

And dear Pakat cooks ham in the oven, in a ham maker ..
Homemade ham without swine (cook with Pakat)

When cooking in water, when there is no air gap between it and the product (in a film or vacuum), the temperature effectively affects the product, bringing it to culinary readiness without the risk of bacterial contamination.
In air, this happens more slowly, so the temperature is set higher - up to 90C.
In a dehydrator, meat is dehydrated at a low temperature (up to 50C), they are dried. And at a temperature of 70C there is a risk of gaining and staying for a long time in the range of 35-40C, ideal for the reproduction of microbes. Therefore, I would not cook sausage at this temperature.



Shl. And in the oven I even cooked in a plastic teskome)

And in the oven I even cooked in a plastic teskome

Well, of course. The plastic is heat-resistant, it must keep such temperatures.



But tell me, is it necessary to evacuate for sous-vide or can you just solder it into a film?

There is no contradiction. Everything he wrote about. Cooking with water below, temperature 85-88 degrees, and dripping fat, which is most likely called broth edema. All recipes are mostly beef, the pig will run even harder.Not mine. And pay attention to the cooking time of 3.5 hours. You can cook in water with a lower temperature and less time, but someone else may like it better. My wife loves more when I cook sausage in the oven. I do not feel the difference between cooked in water or in the oven. In the oven, my time comes to 6 o'clock. When time is short, I always cook.



It is better to vacuum Natasha, although many cook in cling film. As an option, more zip packages. It's also convenient.