Pork skinned ham in Belobok ham maker without nitrite salt

Pork skinned ham in Belobok ham maker without nitrite salt

Category: Meat dishes

Ingredients
Pork shoulder or cutlet meat	about 1.2-1.1 kg
Coarse sea salt	1.5 tbsp. l. without slide
Sugar	1 tsp
Black peppercorns	16 pcs.
Allspice	10 pieces.
Vodka	35 gr.
Pork skin, thinly trimmed from bacon	270 gr.
Starch	2 tbsp. l. with a small slide
Gelatin	1 tbsp. l. with a big slide

Cooking method

• There are a lot of ham recipes on the site. I have already shown my options in the ham theme, and now I decided to issue it with a recipe.
• This kind of ham is constantly sold on store shelves. But there is so much chemistry in the composition that there is no desire to buy it. I tried to cook it myself. It turned out great, but in order to draw up with a recipe, I had to cook specially in order to measure, photograph and describe. "By eye" will not work here anymore ... Accept the result and evaluate.
• In white-sided, the ham turns out to be not beautiful enough, since the edges cannot be aligned. So I got the idea to lay them out with sandpaper. I love to chew on it. In addition, it prevents liquid from escaping. Salko on the skin, gave the ham more fat. Well, fried it is simply delicious. Let's get started already.
• Let's prepare the skin. Let's clean it with a knife. It is most convenient to cut the skin with ribbons of two lengths of ham maker. I have a skin with a talok layer of about 2 mm. Not a thick layer. Preparing the pickle for pickling. Recipe here... Have you guessed? Of course, this is a recipe for salting lard in brine. Press down with a lid with air access around the edges (required) and put a weak weight, just so that it is completely immersed. Salt the skins for a day or two.
• 
• Cut the pork into strips of about 6-7 cm. 2-3 cm thick. Place in a bowl. Pepper, salt (I have it very coarse sea) and sugar well crush in a mortar. Cover the pork with the mixture. Cover with a plate with air access, press down slightly.
• 
• I only use peppers, as I don't like any other spices in ham. Put in the refrigerator for a day. Then take out the meat and pour the vodka on top. Mix a little. Cover again and return to the refrigerator for a day. I did it on Sunday night and only took ham on Tuesday afternoon.
• Remove the skins and place them on a wire rack to drain the brine. They turned white.
• 
• Transfer the meat to the bowl of the food processor, add starch and gelatin. I always add starches - adds viscosity. Then the ham will always be dense and will not crumble. Gelatin is very beneficial and retains liquid, which means the ham will not dry out. You can add crushed garlic at this point if you like the taste of the garlic in the ham. Taste the meat for salt. The salt should feel good, because the gelatin will eat it a little. Knead well with a spatula or hook for 10 minutes.
• Then refrigerate for 5 minutes. And knead again for 10 minutes.
• 
• Cooking a ham
• Insert the baking bag tied at the bottom. We line the ham meat inside the bag with a skin, like a ribbon. First we line the bottom of the ham, then the first half. Fill immediately with meat, tamping tightly with your hand.
• 
• Then the next half. Be sure to cover the top with sandpaper
• 
• and wrap the package. Linking is optional. Tighten well enough.
• Close the ham maker and tighten the springs.
• 
• We put in the refrigerator for an hour.
• We build a multicooker. Thanks to Lena Tim for the tip on using the rubber pad and the second pot. I put a thin layer of a double boiler at the bottom of the pan, close the side with a small silicone mat.
• 
• I put the ham and fill it completely with water.
• 
• I arrange a thermometer on the top of the pan so as to measure the temperature of WATER in the pan. From above, pressing the thermometer, I put the rubber gasket from the lid and close it with an inverted second pan. I set the temperature to 80 degrees and the time to 3.5 hours on the Multipovar program. On the thermometer, I limit the temperature to 80 degrees.
• All while you can do other household chores. We check for ice in the refrigerator.
• We periodically check how the cooking is going. We follow the thermometer.
• 
• After 9 minutes, the temperature of the multicooker reached 80 degrees, but the water in it had not yet warmed up to this temperature. The water temperature in the multitude is 48 degrees.
• By the next arrival, the water has already warmed up to 72 degrees. Until the end of the set time 2 hours 41 minutes.
• 
• Another 30 minutes passed. Now you can place the thermometer directly inside the ham. I change the temperature limiter by 72 degrees. I cover everything again. We wait. The temperature inside my meat is 40 degrees.
• 
• The temperature rises inside the ham. We wait. One hour is left until the end of the set time.
• 
• An hour before the end of the set time, the meat inside warmed up to 62 degrees.
• By the end of the regime inside the ham maker, the temperature on the thermometer reached 70 degrees. Added another 30 minutes. After 15 minutes from the addition of time, the thermometer recorded 72 degrees. The temperature did not rise anymore. I held it at 72 degrees for another 15 minutes.
• Total cooking time including reheating time is 4 hours.
• Prepared a place for accelerated cooling and ice (two plates: top and bottom).
• She took out the ham and immediately into the cold. Chilled for 30 minutes.
• 
• Then on the table until cool and put it in the refrigerator overnight.
• In the morning I easily removed the loaf. Very nice ham. Smooth.
• 
• Perfectly cut with a knife, see how the waves from the knife are visible. I wish I had a slider.
• The skin is tasty, strong, does not flake off. A lover is pleased to chew. And for those who do not like it, it is convenient to cut it off like a shell. But in tandem, the ham looks beautiful, keeps its shape and is cut. If you fry the ham, then the skin becomes even tastier!
• The meat is of a beautiful, even color. No hardness or dryness in the meat. In general, a great result. Akin to the store. An excellent confirmation of the fact that even without nitrite salt, you can cook delicious and beautiful ham!
• See for yourself.
• 
• 

Note

I advise you to cook. With love, your Tumanchik.
I have stocked up on excellent pork skin and next time I will try to cook it in a pressure cooker in "Steam" mode to reduce the time of dancing with tambourines and compare the result. I just wanted to show the first option in accordance with the technology of cooking at low temperatures.
Yes, most important. The fact that I have the opportunity to cook ham in Belobok, I owe our dear TatianaSa. This is her gift. I can't stop thanking you for this Tanya

Hurrah!!! I am the first for delicious!
Bookmark topic, no ... learn by heart.
I just made a ham ... Yeah, you can catch up with NG
Thank you Irina!

Hurrah!!! I am the first for delicious!
Bookmark topic, no ... learn by heart.
I just made a ham ... Yeah, you can catch up with NG
Thank you Irina!

Hi dear! I’m looking at you with the ham. Well done! You see, it's not so scary!

[Tumanchik]

Tumanchik, a good solution with sandpaper. Well done!

You see, it's not so scary!

I’m trained, I only need to show the direction

Irisha, Mona's killer with such deliciousness and beauty, drooling!
I will try to repeat, but such beauty is unlikely to work, thanks!
The main thing is that everything is natural,

[Tumanchik]

Tumanchik, Irish, it turned out beautifully! Well done!

I think this taste won't live for three days ..

It is clear that it will not live))

Tumanchik, Irish, it turned out beautifully! Well done!

thank you Maria!

Just write in the note

well, you can write in every recipe. and there are bones in fish
but if it is necessary, then it is necessary.

I just need to show the direction

you clever! Happy new car to you!

I will try to repeat, but such beauty is unlikely to work, thanks

why are you here to me not that, not that! your pens and better masterpieces were created! so don’t forget the talent!

The main thing is that everything is natural

here!

I think this taste won't last three days

storage options can always be found
but what is delicious is delicious!

[Tumanchik]

Tumanchik, Irish, you have no idea what are inadequate. I have come across such and I now write everything so that there was nothing to show me.

I'll have to do it with the skin. It turned out very nicely !!

[Masinen]

Masinen, wrote everything. I will add a lot more in three days

Cool.
Irishka, beauty!

Irisha, this is just a song, not a ham. I will definitely cook it. And what kind of technology with an additional saucepan? Where to look?

Irisha, this is just a song, not a ham. I will definitely cook it. And what kind of technology with an additional saucepan? Where to look?

Thank you. this is when a pot of ham is covered with a rubber gasket from the lid and a second pot is placed on top. from Lena Tim read in the recipe for ham.

Cool.
Irishka, beauty!

thanks Tanya! I tried to!

[Tumanchik]

Tumanchik, Irish, my buit starazza

[Tumanchik]

Tumanchik, Irish, my buit starazza

yes, with your abilities, it's like two fingers ..

!

[Tumanchik]

Tumanchik, the ham is just a fairy tale! I love this skin, it's just gummy!

[Tumanchik]

Tumanchik, the ham is just a fairy tale! I love this skin, it's just gummy!

Thank you so much. I always eat ham first, and then - for dessert - the skin

[Tumanchik]

Tumanchik, Irina, "crazy" ham!
With the skin! another recipe for using it! Now it is definitely not scary to take half a pig.
I took it to the "bins"

[Tumanchik]

Tumanchik, Irina, "crazy" ham!
With the skin! another recipe for using it! Now it's definitely not scary to take half a pig.
I took it to the "bins"

Helen to your health! Hope you like it! If you love the skin, you will not be disappointed!

If you love the skin, you will not be disappointed!

Everybody loves the skin with me ... for it with bacon everything is forever "in a fight"!

Everybody loves the skin with me ... for it with bacon everything is forever "in a fight"!

then this is your option!

[Tumanchik]

Tumanchik, I also eat the skin for dessert! What a beautiful ham! thanks, Irinka!

I! I love skins
Great ham! Appetizing!

Only I haven't eaten skins for a long time after I dislocated my jaw in childhood.
But yours is soft

I remember watching a movie. Mom brought me a piece of skin to eat. And so I chew, chew ... Enjoy! And then the last piece "guessed" to get stuck simultaneously in the upper and lower teeth. I, without hesitation, ka-a-a-ak pull! That is, she opened her mouth abruptly! And I couldn't close it anymore. I somehow closed my mouth ... only my jaw didn’t get back into place. After that, sometimes I hear clicks.
Only recently I decided to correct myself

[Tumanchik]

Tumanchik, I also eat the skin for dessert! What a beautiful ham! thanks, Irinka!

thank you Ksyusha for your kind words. I will be glad if you use the recipe.

[Irina Dolars]

Irina Dolars-Irisha, thank you for appreciating my efforts!

poor thing ... what a nightmare! My grandfather also suffered when he bit a nut. I see

[Tumanchik]

Prepared a place for accelerated cooling and ice (two plates: top and bottom).

Tumanchikwhat a simple and smart solution with ice! Thank you for showing the photo (can I go to YOU?). I would never have thought of that myself!

Ham - feast for the eyes, and also without nitrite! Thank you for the recipe, technology and detailed photos.

Ot this hamaaa!
Irishk, well, I just can't take my eyes off, I would have meditated without blinking.
That's it, there are no more words, I will go with pictures of a lover.

Damn, yesterday I wanted fried guts, today - pig skins! Kick-ass is here finally with you!

[Tumanchik]

Tumanchikwhat a simple and smart solution with ice! Thank you for showing the photo (can I go to YOU?). I would never have thought of that myself!

Ham - feast for the eyes, and also without nitrite! Thank you for the recipe, technology and detailed photos.

Svetlana, you are always welcome! I would not have thought that this photo would be useful to anyone. I am very glad that I was pleased!
always "on you" to me

Ot this hamaaa!
Irishk, well, I just can't take my eyes off, I would have meditated without blinking.
That's it, there are no more words, I will go with pictures of a lover.

Lenusya, sun, and thank you for the cool idea with two pans ... very convenient and easy.
well come in and taste!

Lenusya, sun, and thank you for the cool idea with two pans ... very convenient and easy.

Oh, what are you, what are you ... we are ... always please ...

[Tumanchik]

Tumanchik, Irish, how did I miss such a tasty treat? The skin is like pure water marmalade!

Tumanchik, Irish, how did I miss such a yummy? The skin is like pure water marmalade!

Thank you, Lenochka, dear! Don't miss it, take it!

Oh, what are you, what are you ... we are ... always please.

Well beautiful! What to say. Great idea. I suppose it tastes good or has it been broken already? Well, why don't you want nitrite? And the shelf life would be increased.

Well beautiful! What to say. Great idea. I suppose it tastes good or has it been broken already? Well, why don't you want nitrite? And the shelf life would be increased.

Thanks for the compliment. This one was given .. I'm thinking of the next one. Don't even tell me about nitrite, if I start buying it, then I'll forgive me to buy ham right away.

Irina, how delicious and beautiful everything you do! when you all have time only! and with what love everyone, you are just smart!

Irina, how tasty and beautiful everything you do! when you all have time only! and with what love everyone, you are just smart!

Larissa, thank you very much for your kind words. Very nice. Already embarrassed

[Irina]

Irina, what a beauty! And you can clarify about the temperature: everywhere they write that pigs need to be cooked until the meat inside warms up to 85 degrees. 72 is not enough?

[Irina]

Irina, what a beauty! And you can clarify about the temperature: everywhere they write that pigs need to be cooked until the meat inside warms up to 85 degrees. 72 is not enough?

Svetlana, thank you for your attention and evaluation of the recipe and its result!
And about the temperature ... there are so many opinions and advice ... read Temko Homemade ham (collection of recipes for a ham maker)
There is a lot of controversy about this. I followed the lead of our girls and am guided by their opinion. Since their experience is more real. But this is my IMHO.

Thank you, I understood the principle here according to the type who does not take risks, he does not drink champagne.
I will definitely make such a ham. I want to immediately process the skin in a double boiler, without salting.

Thank you, I understood the principle here according to the type who does not take risks, he does not drink champagne.

Svetlana, to be honest, I didn't manage to reach 85 degrees inside the loaf. Only if cooked in a multicooker with steam pressure. But this is a different ham.

I will definitely make such a ham. I want to immediately process the skin in a double boiler, without salting.

don't even think. get jellied meat. and the ham will have no shape. and what is the difficulty in salting the skin? it is for softening and salting. Yes, and she becomes beautiful - little white. As a last resort, cook immediately without processing.

The salted skin is dense or even tough. And I like it to be like a very strong jelly or maybe a cool jelly. I do not know how to describe this taste, once I ate such a ham. The recipe says that it turns out to be harsh for a lover to chew, well, judging by the salted bacon - the skin there is very dense, I don't eat it.

The salted skin is dense or even tough. And I like it to be like a very strong jelly or maybe a cool jelly. I do not know how to describe this taste, once I ate such a ham. Somewhere in the beginning you wrote that after salting it turns out to be harsh, well, judging by the salted lard - the skin there is very dense, I don't eat it.

well then, be careful. for the New Year, I will make such a ham completely. Steamed in a slow cooker, I will tell you what happens.

Thanks for all the recommendations. I'll try, too, maybe I'll salt it first, and then steam it a little. I'll tell you what will come out.

Thanks for all the recommendations. I'll try, too, maybe I'll salt it first, and then steam it a little. I'll tell you what will come out.

Irina, there are two questions - how to make up for such beauty without a ham maker (can you roll a foil mold?) And a meat thermometer? passion as I want such beauty and deliciousness for the New Year's table

Irina, there are two questions - how to make up for such beauty without a ham maker (can you roll a foil mold?) And a meat thermometer? passion as I want such beauty and deliciousness for the New Year's table

Zhenya is not a question. Let's think of a clock, tell me what kind of home appliances do you have? Your list is empty.
As for the ham, then look here there are options for its manufacture. I can also recommend a plastic bottle if you decide.

cartoon Panasonic 18 and cartoon Redmond I don't remember which one))))
there is no harvester - I will interfere with the handles, or you can probably use a spatula in the HP with a spatula on the pasta dough program (it interferes for 15 minutes)

Doesn't any muck come out of the bottle when heated?