Pork brisket sous-vide

Is there a recipe ?!

I'll post it when it's ready, Ol.

[Natasha]

Natasha, I'll wait

I'll wait

While you wait, store the Schwartenblock)))))

I know what it is, but I don't have one ...

I know what it is, but I don't have one ...

It is added for elasticity, juiciness .. If it does not matter to you, then the ham will be cooked without it)))
I like to add it. Especially in sausages.

[* Pork leg - 1.3 kg.* Schwartenbock - 100 g.* Ice-cold fat milk - 100 ml.* Nitrite salt - 15 g.* Table salt - 7 g.* Ground muscat - 1 g.* Ground white pepper - 0.5 g.Measure and weigh the fillers.Cut the frozen meat into 1-1.5 cm cubes, put it in the mixer bowl and start kneading. When the pieces start to lose their shape and stick together, add spices and milk.Knead to the threads, so that the mass is connected into a single whole. The process is carried out subject to the temperature regime (minced meat should not be heated more than 12 * C).Place a baking bag in a ham maker, place the minced meat in parts, tamping it. Cover the contents with the free edges of the bag and collect the ham by putting on the top lid and putting on the springs. Send the structure to the refrigerator for 36-48 hours to ripen the minced meat.Before cooking, take out the ham and heat for a couple of hours.Vacuum the ham. Place in a multicooker bowl, pour hot water (about 60-65 * C)Cook in a slow cooker for 5 hours, at T = 70 * C. At the end of the process, remove and blast chill (either running water or a container with water, with ice added) Put in the refrigerator for 12-24 hours.]

Quote from: ANGELINA BLACKmore on Wednesday April 17, 2019 10:55 AM
milk ham
Is there a recipe ?!

Ol to me in scrap to draw up a recipe, I'll write here)))




* Pork leg - 1.3 kg.
* Schwartenbock - 100 g.
* Ice-cold fat milk - 100 ml.
* Nitrite salt - 15 g.
* Table salt - 7 g.
* Ground muscat - 1 g.
* Ground white pepper - 0.5 g.

Measure and weigh the fillers.
Cut the frozen meat into 1-1.5 cm cubes, put it in the mixer bowl and start kneading. When the pieces start to lose their shape and stick together, add spices and milk.
Knead to the threads, so that the mass is connected into a single whole. The process is carried out subject to the temperature regime (minced meat should not be heated more than 12 * C).
Place a baking bag in a ham maker, place the minced meat in parts, tamping it. Cover the contents with the free edges of the bag and collect the ham by putting on the top lid and putting on the springs. Send the structure to the refrigerator for 36-48 hours to ripen the minced meat.
Before cooking, take out the ham and heat for a couple of hours.
Vacuum the ham. Place in a multicooker bowl, pour hot water (about 60-65 * C)
Cook in a slow cooker for 5 hours, at T = 70 * C.
At the end of the process, remove and blast chill (either running water or a container with water, with ice added) Put in the refrigerator for 12-24 hours.



Do not be alarmed by another profile, he was forced when he could not get to the site. I already forgot that I have it)) ... And so the message was sent from him. Now I will go out and will not use it anymore.

Now it's better and more comfortable from the native profile))

[Natasha]

Natasha, Otpadnaya ham, took it to my notebook on my computer-smart-tablet! Thank you!

Ladies, urgently save, please. I vacuumized the ham, and, apparently, the air got in, a small smell appeared in it. I opened it before cooking, washed it, it seems almost not. Cook it sous or is it better to just bake it?
The second time it was like that, but the first time I just threw it away, but it's a pity for a second, the piece is excellent.

[Nathalte]

Nathalte, Natasha, I would not risk it, I would bake it.
When baking, the temperature is still ...

[Ilmirushka]

Ilmirushka, yes, thanks, I also tend to bake in my cousin. Eh, either my hands are in the wrong place, or the vacuum cleaner starts fooling ...

And I do not recommend a dubious product.

I'm crying, my husband says, throw the vacuum cleaner to hell. So insulting

evacuator

Perhaps it has nothing to do with it

maybe

Not even possible, but for sure ... is he new? Here and in meat, it may be a matter of technology, and it itself has poorly vacuumized ..

Yes, he has not evacuated something correctly the first time lately. Maybe the bags, maybe my hands ... I already began to put it in the bag first, I thought the liquid was interfering

Cook it sous or is it better to just bake it?

Marinate it in ordinary table horseradish, you can vacuum it, and then cook it as you like, along with horseradish ...
I previously wrote somewhere:
By the way! It happened a couple of times in our practice that the freshness of the original chicken was suspicious.And it was this "shitty" recipe that made it possible to achieve an excellent result, so that the mosquito of the nose does not undermine suspicions or insinuations in relation to the finished dish. In other words, if something is not quite right with the trigger, but the toad took it by the throat specifically, then try this recipe - perhaps everything will turn out to be very worthy ... Fuck, - like a powerful natural bactericide, it sometimes works wonders ...
I do not suggest cooking spoiled meat at all, but there are times when it is, as they say, "on the edge". And then everyone puts a comma for himself in the phrase "Cooking cannot be thrown away" ... More details: https://Mcooker-enn.tomathouse.com/in...om_smf&topic=456706.0