ROLL ham

ROLL ham

Category: Meat dishes

Ingredients
* Pork shank (boneless) + shoulder flesh	1 kg.
* Nitrite salt	18-20 g.
* Ground Muscat	0.5 g
* Pepper, h / hot.	1 g
* Coriander mol.	0.5 tsp
* Garlic dry / gran.	0.5 tsp

Cooking method

• Cut the pork knuckle lengthwise, free from the bone. Add any meat to a full kilogram (I have a pork shoulder). Slightly beat off pieces of meat and the shank itself with a hammer, covering with foil. Sprinkle with salt, trying to coat the entire surface of the pieces. Fold in a cup, cover and put in the refrigerator for a day.
• Now we need to add flavor to the workpiece. To do this, we measure the spices.
• We lay the shank on the table. Sprinkle the surface and pieces of meat with aromatic additives.
• We lay out additional pieces on the shank layer, bring the ends of the skin together. It turns out quite a cute roll. We put it in a pre-prepared ham maker (place a baking bag in it).
• Putting the structure together - wrap the top of the roll with the extra edges of the bag. We close the top cover, put on the springs.
• We put it in the refrigerator for another day.
• Let's start cooking. We place the ham maker in the multicooker bowl (I always put a silicone mesh mat on the bottom) Fill with water. We close and set the parameter - "Multipovar - 80 * C - 5 hours" (my MV is lying a little, so I measured it with a thermometer and adjusted the program)
• After a lapse of time, we remove the ham and arrange shock cooling for it. Either in running water with ice, or in a snowdrift, which I do for the season, for at least an hour. Put it in the refrigerator for 8-10 hours to stabilize.
• The roll is slightly rougher in consistency than ham, since it is not kneaded to the threads. The skin is densely rubbery, pleasant to chew. But if you don't like it, then it can be removed by separating it like a shell. The aroma and color are ham, pleasant.
• The spicy-aromatic mixture can be chosen according to your taste.
• Do not neglect the use of nitrite, for safety reasons (salmonellosis, botulism)

Note

At the exit, the temperature in the roll body is 70 * С

Natasha, beauty. Directly what I was looking for, but I could not find. Thank you. I went behind the knuckle.

[Natasha]

I didn't buy a knuckle as a specialist. Somehow we went for meat - they took a back cut. They cut it up, but the knuckle remained. So she made nonecha out of her. And they cut it short, the meat was not enough up to a kilogram, so I added the shoulder part.



Natasha, and most importantly simple in execution.

Natul, what a beauty!
I sit and lick my lips. Right now, I would cut off a soooo kusmanchik!
More for me! More, more and you can do without bread.
Zdorovsky roll.
We even have a good shop with knuckles at 149 rubles per kg.
Tomorrow I'll go there.
Natul, thanks for the recipe!

Natasha, and most importantly simple in execution.

This is, yes, important. I am all looking for the perfect meat to make simple and ham. I tried a lot - something is missing, but here the chuyka just smells

Class! Want!
How to portray this masterpiece without nitrite and ham?!

[Natasha]

How to portray this masterpiece without nitrite and ham

Galin, without a ham - it's elementary - I see it this way - to wrap it in food. film, wrap in foil, wrap with a thread frame to keep its shape and forward))
Now about nitrite - theoretically it is possible to do, BUT there will be no ham taste, about the word AT ALL. And the implementation period will be short (usually it is not needed, patAmu shty ... crumbles faster than a quick one))

I tried a lot - something is missing, but here the chuyka just smells

Natasha, well, in any case, it is necessary to do and experiment.I agree that different meat, different taste, which does not always suit. And the aroma bouquet accompanying ANY dish is also important.

Galin, without a ham - it's elementary - I see it this way - to wrap it in food. film, wrap in foil, wrap with a thread frame to keep its shape and forward))

Now about nitrite - theoretically it is possible to do, BUT there will be no ham taste, about the word AT ALL. And the implementation period will be short (usually it is not needed, patAmu shty ... crumbles faster than a quick one))

Thank you. I was always categorically against nitrite salt, but looking at this wonderful roll, I really thought about it.
It's a pity that you can't buy a bag of this chemistry for testing at the nearest pharmacy.

It's a pity that you can't buy a bag of this chemistry for testing at the nearest pharmacy.

What would such a test give you? I assure you - no one will faint, no one will suffer from problems with the gastrointestinal tract. It also does not taste in any way, except for a pronounced ham.
I was an ardent opponent, and my husband was even more "ardent")) But after reading many articles, watching many forums, sausage and sausage, I decided. And the husband agreed with many of the practitioners' arguments.
Moreover, such a minuscule nitrite is contained in this salt. And after all, few people think that this preservative is MANDATORY in store-bought meat and sausages. But everyone buys, eats, and is not afraid. And they are afraid to cook at home. But I do not intend to persuade to use. These are my thoughts out loud as I walked the path to this supplement.

Very appetizing ham !!!
I have a Teskomovsky ham, do I also have meat in a bag for baking in it?

[Natasha]

Once I bought Velkomovsky in the "Marble Roll" store and I really liked the taste of it and since then I buy it as I see it on the store counter. So this roll is one to one in appearance like this one that you Natasha cook and share the recipe. At the purchased roll, the skin is soft, chews right with the lips. Here's how to achieve this softness in your roll? I'm afraid that the skin will not turn out so soft, it will be hard or even tough. Can the cooking temperature be slightly increased or is it better to extend the cooking time? A huge THANK YOU for the recipe I have been looking for unsuccessfully for a long time !!!

[Galina]

Can increase the cooking temperature slightly

If you use nitrite, then the temperature cannot be increased. But you can increase the time.




Galina, I don't even know how they do it in Teskomovskaya. I've never had one.
Thank you for your kind words !!!



Valentine, to your health and thank you for stopping by and appreciating.

I personally cook all sausage and ham only with nitrite! I do not put it only in sausages and wieners, because when boiling in boiling water, nitrite decomposes and the products discolor, the taste is not reflected, compared to low-temperature cooking. And I can't stop looking at the roll, I look and look!

[valentine]

valentine, I also do not put in SASISKi if I do such fast. And if so that they smelled like "sausage" and lay down (I freeze some), then I put nitrite.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, come on in more detail about the sausages, eh?

Natasha, come on in more detail about the sausages, eh?

So what is there to go into detail? I do not even draw up a recipe, because it is done intuitively, fantastically and according to the availability of products.

The principle is - I cut the meat, freeze it. I pass the meat grinder through a very fine grate a couple of times, and sometimes in the combine brutally, I break it into an emulsion))
I add nitrite salt and spices. I mix with a planetary mixer. I follow the temperature of the minced meat (it usually does not rise above 8-9 * C for me.
I'm stuffing the sausage casing (this process knocks me out of the rut - the emulsion is difficult to go through the meat grinder into the casing, but now I bought a syringe for stuffing and I hope that it will be for me Shchastye relief in this matter) I twist this sausage into small ones, bandage it. I put them in a slow cooker and cook them at 75 * C for about an hour (from the moment this temperature is fixed).Perhaps this is a lot for sausages (but, to be honest, I rarely do them, so I don't bother myself with developing a competent algorithm for them))
Well, then you need to quickly cool it and put it in the refrigerator (I usually finish cooking in the evening and leave it in the hall overnight) Well, something like that.
Yes .. I also forgot to write that I add ice milk to the sausages.

We even have a good shop with knuckles at 149 rubles per kg.

Rit, our knuckles cost 60 rubles / kg. But you have to go after them early in the morning (there are a lot of such clever amateur steering wheels)

Nitrite 20g per kg of weight? Ipro syringe can you? Where, what, how much, is it convenient? For the first time I like to do it all the same according to the recipe in order to understand the algorithm, and then I’ll play it off.

Nitrite 20g per kg of weight? Ipro syringe can you? Where, what, how much, is it convenient? For the first time I like to do it all the same according to the recipe in order to understand the algorithm, and then I’ll play it off.

Twenty grams of salt per kilogram of raw meat is a fairly standard ratio. Personally, I put no more than 18 g (in the sausage sausages generally 15)
Syringe:

🔗

It's very convenient for me to work with him. But if you process large volumes, then, of course, a corresponding, large syringe is needed.

For the first time I like to do it all the same according to the recipe in order to understand the algorithm, and then I’ll play it off.

Natasha, you’re an entertainer!

[Natasha]

Natasha, I make my sausages, sausages in the same way, using the same technology. Only when I break the minced meat in a blender with milk, spices and salt, I also add a special additive for sausages with citrate. It does not give broth swelling during heat treatment, compacts the minced meat, makes sausages dense, not loose, that is, almost in a production (store) manner. It is called "Kremlin sausages" and bought it at Yem.-ki. I don't cook sausages for a long time, it is enough to pour over them twice with boiling water from a kettle and over a low heat for 25-30 minutes. hold, not letting the water boil. I cook sausages-15min, sausages 25-30min. I pour cold water over all the cooking. Hot ones can be consumed immediately, but as the rest cool, then I put them in the freezer in a simple p / et. package. Defrost in the refrigerator before use. For chicken sausages salt I put 15-16g. For pork-18gr. I sometimes steam in a steam basket if I don't want to mess with the shell. I wrap it in plastic wrap in several layers.

Defrost in the refrigerator before use.

What for? I go straight out of the freezer into boiling water.

[An]

What for? I go straight out of the freezer into boiling water.

An, so Valya writes about the finished ones))

[Natasha]

Natashawhat a delicious bite

[Albina]

AlbinaThanks for the compliment.

Natasha, I finally did something yesterday, but I put it on to cook, but the temperature of the cartoon was bad, it was only 45 degrees inside, I put it on again. Everything seems to be all right in the morning. Didn't you digest it? What happens without falling apart? In thought

[Natasha]

Natasha, although my multicooker is lying a little, in terms of temperature, it still keeps it within the permissible range. After boiling, the roll was inside 69 * C (slightly less than 70 * C). I did not fall apart, it was monolithic and cut well.
The only caveat was that the pigskin was a little rubbery, but we didn't count it as a minus. She was pleasantly so fragile))

[ANGELINA BLACKmore]

ANGELINA BLACKmore,
Natasha, I cook the knuckle many, many times. I buy a knuckle in the YES store, they are very good there, meat. I do it in the head's pressure cooker, in the Teskomovsky ham maker. Heating program 80 *. After 3.5 hours inside 77 *. During these 30 'the temperature does not change. I keep, just in case, another half an hour and shock cooling. Great recipe! Thank you very much for it.

[Alexandra]

Great recipe! Thank you very much for it.

Alexandra, for good health !!!!!