Gayane Atabekova
I took a loin for the ham. Marinated for 3 days in brine. I put 85 grams per liter of water. salt, 3 bay leaves, pieces of 10 black peas and 3-4 allspice. In a small part of the water, I boiled the spices, added to the rest of the brine. In order not to wait for cooling. For every kilogram of meat, I added 2 grams of nitrite salt. I have an American one with a high concentration.
The brine should completely cover the meat. Then a 20 g syringe with a very thick needle syringed the meat directly into the pan. A day later I syringe again. Every day, the meat must be turned over for even salting. Put it on a wire shelf for warming for 3 hours before cooking. Wrapped it in plastic wrap and then put it in a baking bag. Tied the ends of the bag with twine. put it in a large pot of warm water. The temperature was gradually brought to 75-8o gr. I constantly poured hot and added cold. The water should not boil. Kept in water for 1 hour. Then she put it on the wire rack again, dried it and smoked it. I have a smokehouse with a water seal. Smoked on a mixture of alder and homemade apple chips. 10 minutes over high heat and 30 minutes over low. After 40 minutes, she opened the smokehouse and put it on the wire rack until it cools completely. I wrap the ham in foil and store it in the refrigerator. The truth is eaten very quickly.


Added Sunday 07 Aug 2016 10:51 PM

From 2 kg. 800 g of meat, 2 kg. 400 g of delicious ham turned out. Sausage was made from minced beef + pork what was there. Per kg of minced meat I added 150 grams of chopped bacon, 18 grams of common salt and 2 grams. concentrated nitrite., 2 cloves of garlic, a teaspoon of ground black and allspice, 0.5 liters of ground cordamom. Stuffed in a pork belly and hung in the refrigerator to shrink overnight. In the morning I laid it out at room temperature for 3 hours to warm it up. Then for 2 hours in the oven at a temperature of 70g. After the oven I sent it under a cold shower. The next day, after warming up at room temperature, she smoked for 10 + 20 minutes. After 40 minutes, she opened the smokehouse and cooled the sausage under cold water.


Added Sunday 07 Aug 2016 10:56 PM

for some reason the photograph disappeared. Tomorrow I'll ask my daughter to post it again.

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