Ham "We will go, we will rush"

Ham "We will go, we will rush"

Category: Meat dishes

Ingredients
Venison	650 gr.
Pork (shoulder)	550 gr.
Coriander	1 teaspoon with a slide
Nutmeg	1 teaspoon flat
Black pepper	taste
Nitrite salt (0.57%)	17 gr.
Ice water	1/2 cup

Cooking method

• Cut the venison and pork into random pieces, about 3x3 cm. Add all the spices: coriander, nutmeg, mill pepper, salt. Stir and put in the refrigerator for 2 days for fermentation.
• On the appointed day, mix the meat well, until white threads appear. I did it with a meat grinder, dough mixing attachments. In parallel, I measured the temperature of the meat.
• 
• After about 7 minutes, added ice water (straight pieces of ice floated).
• After 15 minutes from the start of kneading the meat, white threads appeared, the temperature remained within 10 degrees.
• 
• I put a baking sleeve in the ham, and put the meat tightly into it. I wrapped the sleeve, loaded the ham, inserted a thermometer to measure the internal temperature, set it on a baking sheet with water (so that the resulting juice would drain there).
• 
• 
• I sent the entire structure into a cold oven and began to slowly raise the temperature:
• - the first 50 minutes - up to 60 degrees;
• - then for 4.5 hours the ham was cooked at a temperature of 80 degrees.
• When the temperature inside the ham reaches 72 degrees, we take out the ham and immerse it in cold water for 20 minutes. Put the cooled ham into the refrigerator "for proofing".
• The next day you can eat. Bon Appetit.

Note

When I lived with my parents, dad often ordered deer carcasses from Yakutia. Mom boiled large pieces of venison and the whole family would sit down to eat Tender juicy pieces, seasoned with salt and next to bowls with broth, finely chopped garlic and herbs. Aromatic steam rises from the bowls, the taste is on the verge of fantasy ... mmmm. Vkusnotaaa. And let the whole world wait...
My husband "got" the appropriate one, for him the word of Olenin is like magic music. But eating meat separately, and broth in parallel is not for him, he does not understand the sophistication of a simple taste. The most delicious and desirable dish for my husband is shurpa. He would eat it at any time of the day or night, and even smear it on bread, if he could. And I want variety, so I have to come up with various dishes from venison in order to knock it "off the path of the true" (from the answer to the question "what can you cook from your favorite meat" - shurpa). This time I made a ham….

[Ovelini]

Ovelini, Liza, very interesting! I've never tried venison.

[Olga]

Olgathanks very good delicious dietary meat in your stores should also sell it, probably

Liza, just recently admired a soup (or rather a dumplings), and here you are, please, ham. They sell venison here, but it's scary to buy it. Someone told me that she is very tough. Maybe they are lying? Liza, since you are such a specialist in venison, can you tell us which part is better to buy?

[Natalia]

Natalia, we buy a whole carcass at once, and all, all, all the pieces in it, any parts are delicious here, I think, the main thing is that the deer is middle-aged, not old, and I heard that wild deer has tough meat, and it is it is clear, there are solid muscles in the same place, he runs to his heart's content, pumped up))). And those that we sell are specially grown, in pens, they are delicate, imposing, refined, they are not free to run

Eh, to know what we are selling. I think that until you buy it yourself, you won't know.

[Natalia]

Natalia, I think it's worth trying to take a piece from each part and then everything will become clear Using the poke method, maybe healthy meat will be

[Ovelini]

Ovelini, Liza, maybe they are selling. I didn't look closely. Sorry for the reindeer .....

[Olga]

Olga, it's a pity, as well as cows, and sheep, and pigs We eat and cry

Lisa was very interesting to read. Thank you so much for sharing. Having lived for 6 years in Dudinka (Taimyr Peninsula, Krasnoyarsk Territory), we ate all kinds of venison. It was quite inexpensive meat, but many "white" residents of the city twisted their noses and were afraid to buy something unfamiliar. Like many horse meat now. It was always bought by local "nationals". This is exactly how the residents were divided into local "nationals" and newcomers to earn money "white". And we chose this meat for its taste. Especially often my mother bought venison by-products. And of course the meat. Well, and the dishes were pieces of boiled deer meat with broth (we were salivating) we just didn't know then. Otherwise, I think they would love this dish. Thank you again for the nostalgic memories.

[MariV]

MariV But our deer are not like bambi, but these are northern ones, very good. insulated

[Irina]

Irina, thank you, it’s very nice to read these words), very interesting and in our country venison is considered a delicious meat, everyone tries to "get it" and everyone loves it). You said for offal, it's a shame to admit, but I've never tried reindeer, I don't know what they are, maybe I also need them, but I haven't met them on sale

[Ovelini]

Ovelini, Liza, and how much is your deer now? Our slaughter has not yet begun, but from Krasnoyarsk we are selling a frozen scoop of 800 rubles. But local, I think, it will cost the same way: girl-swoon: I just remember that you wrote somewhere that venison is cheaper than beef. Well, that's it, for general development.
In general, I am delighted with your ham. We used to cook something a lot. And now you won't buy it, but you want it.

[Natasha]

Natasha, oh, thank you, I'm glad we last bought venison in the spring, in my opinion, for 250 rubles. kilo, of course more expensive on the market, about 450 rubles, although the quality is worse. 800 RUB , we have so many trumpeters standing first-hand. These are the prices

Lizonka what a beautiful ham !!! A lovely sight !!!! We didn’t see the venison and didn’t try it, but it was very interesting to read it. Thanks for the recipe, and the story !!! You are so cute !!!!!! :-) :-) :-) :-)

[Natalia]

Natalia, thank you, very nice, straight confused) And the venison is worth trying

Mmm, how you want to try a piece of ham, toooo! I ate venison ... in my distant childhood, I brought daddy from hunting. I don't remember, but my mother said that the meat is tender and very, very tasty. She cooked many different dishes from it. In principle, the deer were in a special enclosure for the commander-in-chief of the GSVG. There are also wild boars and other tasty animals for big stars on shoulder straps) Everything is fat, well-fed, well-fed.
I was lucky - I tried everything. No luck - I don't remember anything
You are 5+ for the reminder)

Lizochka, so where does she come from, a deer in Moldova ?? Is that to drive to Magadanchik? :-) :-) :-)

[Lily]

LilyHow nice it is to read such comments, the picture rises before your eyes - snow, your dad with heavy prey returns from the hunt tired, but satisfied. A little daughter runs to the door: dad, dad, what have you brought? eyes shine. Mom smiles, sets the table. So good, warm ...
My dad also went hunting in the spring for two weeks, though he mostly hunted wild birds. and when he came, he always brought me a gift from a bunny (I firmly believed in this) - even the bread from his backpack seemed delicious to me, because the bunny gave me his
Thank you for the memories too

[Natalia]

Natalia, here's something I didn't think about it, then I need to correct myself, I can think of something from beef

Oh, what did you work on!
What a beautiful ham! I have no doubt that it is very tasty!
Lizunya, well done!

Yeah, over her, darling Thank you, Lenochka

[Ovelini]

Ovelini, yes, yes, from a bunny !!! That's wonderful, that's a drop of warmth they gave each other