Ham "Muscat"

Ham "Muscat"

Category: Meat dishes

Ingredients
* Low fat pork	1 kg.
* Nitrite salt	15 g
* Sea salt	3 g
* Dry granulated garlic	3 g
* Ground nutmeg	1 g
* Ground coriander	1 g
* Red hot pepper	0.5 g
* Ice milk	100 ml.
* Phosphate	1.5 g

Cooking method

• The meat was cut into thin cubes, about 5x5 mm, 4-5 cm long.
• I kneaded with a mixer, as expected, with a temperature measurement (I had 2-3 * C)
• Kneading to white threads. I packed it in a ham maker. And she put the maturing in the refrigerator.
• There wasn't much time for that. After 36 hours, she removed it from the refrigerator, heated it for 5 hours and set it to cook in a slow cooker, flooded with warm water.
• Mode 71 * C, within 4 hours. After the end of the cooking process, I identified the ham in a snowdrift)) - for quick cooling. Further, the structure spent the night in the refrigerator. The next day the package was opened.
• The product has a very beautiful color, pleasant, pronounced ham aroma with nutmeg notes. It is cut so thin that you can roll translucent rolls (and not a single tear, break of fabrics). The ham is very juicy.
• And I was still afraid to lower the cooking temperature. Thanks for the timely advice of seasoned and experienced people.
• 

[Natasha]

Natasha, well, actually one is better than the other! What a beauty! You cook everything, like that superically, but here it is just too much! Very nice! You can even feel the taste through the monitor. Thank you dear !!
Added 1 kg of pork to the list

Natasha. There are no words. You're just a ham monster. Buy a sous vid device urgently. Enough to suffer in a multicooker.

[Olya]

Olya, thanks for the compliments to the ham)) Well, now, since we love ham. And I remember my husband did not want to buy a ham maker yet ... okay Ozon screwed up for his jamb of bonuses, so they took it.
And I didn't want to let nitrite into the house for any price ... But how did it come out)))

Sasha, thanks too for your delight !!!
Don't even talk about sous-vide. We can't understand this ... Right now, finances are directed in the other direction. And there, while this and that, and the old age of the dog will come ... when nothing will be good)))

[NataKha]

NataKha, not well, you took it! So that we all salivate? IzdevaTsTsTsa and that's it!

not well, you took it!

Duc is a kada dog has nothing to do, she ...

So that we all salivate? IzdevaTsTsTsa and that's it!

aha-ah

aha-ah

Here is aha-aha for you! One, you understand here, teases with sausages, the other will dry up and impose everything! Alone I sit in my pajamas and do not go

Alone I sit in my pajamas and do not go

Right now, the dubak will end and start shaving.

[Natasha]

i am in pajamas

Che, you are fashionable! : girl_manikur: A Natasha where do we go ?? : girl-th: No strength to look at all this ... Take a break, hound dog! We don't have time

Che, you are fashionable!

Well, what still remains to be done if the organism is in hibernation.
Wrapped up in a warm fluffy PINK pajamas and show off ... in front of the mirror
And Natakha ... kudy-kudy? TO THE KITCHEN! Let him play everyone's envy to our delight

Take a break, hound dog! We don't have time

Move the tomatoes faster to keep up ...

And Natakha ... kudy-kudy? TO THE KITCHEN!

KoneShno ... Natakha's place is only there ... And to sit with people, papchazza?




Yesterday they gave me - a friend writes that she showed my hams-sausages to a colleague on the Internet, who also cooks ham at home. So she looked and said - one chemistry, let her eat that herself.

You don't need one yourself.Send it to me. About 1.5 years ago I also cooked without nitrite salt and phosphates. Now I will not refuse nitrite for anything, because at low temperatures it is a guarantee against botulism and so on, and besides, sausage and ham without it is a stupidly boiled cutlet. Well, there is no alternative here. Of course, I never use it with sausages and sausages for frying. There she is not needed. I don't always use phosphates either. If I know that the meat is good, fresh, then they are not needed there. If the meat is from a store or market from an unknown seller, then I always use it. This is a guarantee against edema. By the way, you can replace phosphates with milk powder. It also retains moisture inside the product, but accordingly much more must be added than phosphates.

looked and said - one chemistry, let her eat that herself.

That's so tough ... not knowing something

I was in a stupor just ...

Everyone has their own choice - to use the supplement or not.

... I was just in a stupor

I would also fall ... but in general now I understand

that's exactly about us!

Well, yes, silence is golden ... I agree.

I'll clean up that post, because ...

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, super ham. And let them explain to this illiterate that there are more nitrites in fruits, herbs and vegetables. And phosphates are full in processed curds, baking powder, toothpaste and water filters. In her life, she has already eaten a ton of both. Well, let him cook cutlets in a ham maker and call it ham. And most importantly, let her eat. And at the expense of Suvid. I also feel sorry for the money for him. Built it myself. It's very simple. Watch a video clip on YouTube for three kopecks. I heat the water on gas to 70 g, turn off the gas and then use a glass boiler to maintain the temperature through a thermostat (bought on Ali). The aquarium pump circulates water. I cook for 3 hours. Then I smoke.

[Gayane]

Natasha, the ham is super.

Save-and-for.

Gayane, but to explain to the narrow-minded, just waste your nerves. I will not even discuss this topic with them.
As for the sous-vide, honestly, no matter what temperature the dish is made at, at 63 or 65. We are not gourmets, and WHAT ARE NON-foodies. We are satisfied. Moreover, there are no plans to make regular sous vide preparations. Well, from a great desire or at a feast to build something from a cut, and so I see no point in either buying a factory one or doing it myself. It is clear when people are engaged and know a lot.
It looks something like this - a person who has no hearing, it is useless to tune a guitar)))

Natasha. I just don't have a slow cooker or a ham maker and I had to dance at the stove for three hours, maintaining the temperature. In a ham maker, you can probably make it in the oven.

In a ham maker, you can probably make it in the oven.

In electro, you can. I cooked pakat in the oven. I hung around for a long time in his topic, I was jealous that people have electric ovens. Well, then I bought a mini oven.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, I also bought a mini oven. I make this kind of ham in a shell. And whole lump in suvid.

[Natasha]

Natasha, who is this on ave ?? changed again? !! how do you blink now

[Gayane,]

I make this kind of ham in a shell

Unfortunately, I only have sausage casing (38-40)
Gayane, and at what temperature will you see a lump?

how do you blink now

Olka, blink as before ...

Natasha, I did a 50mm Drohobych shell. There is a part of minced meat + part in pieces. I cooked in my oven. Lumpy souvizu at 70g for 3 hours.

Lumpy souvizu at 70g for 3 hours.

And what is the algorithm for preparing the ham? How do you salt, what goes for what?

Natasha, I put 80 grams of table salt for 1 liter of water. For 1kg of meat 20g of nitrite salt. I boil some of the water for 3 minutes with allspice and black peppercorns and bay leaves. I add table salt to hot water.Then I add cold water to cool it down faster. I add nitrite salt and either a sachet of GostFS or 1.5 g of phosphate to the cooled solution. Due to the phosphate, the ham is very juicy. Syringe each piece directly into the saucepan with the solution from all sides. The solution should completely cover the meat. I keep it in the refrigerator for three days. Then I evacuate. After the refrigerator, the meat should warm up for three hours at room temperature. I cook suvid at 70g for three hours. We have a positive temperature, but it's cool at night, so I hang it on the balcony so that the meat dries well. Then I smoke in a smokehouse with a water seal, on dry wood chips and on a minimum heat for about 50 minutes. After 30 minutes after turning off, I open the smokehouse and put the ham on a tray. I put it on the balcony for ventilation. Then the taste and smell of smoking is very mild. I usually smoke a loin. The ribs, with a little meat, are cut off and salted and smoked along with the meat.

And if we remove the smoking process, then cooking in the same mode? And how thick do you get the packaging if you cook for 30 minutes? ...
Oh, here's a crow ... Sorry Gayane, of course 3 hours.

As far back as I can remember, in our house, both grandmother and mother always put nutmeg and cardamom in cutlets, I adore this taste ...

Natasha, I didn't understand. Why 30min.? I cook for three hours. Pieces as in the photo.
2-3 ribs. It is possible without smoking. She's ready.

[Manechka]

Oh Manechka I also love to smell it wherever possible and not, to shove nutmeg ... I like it very much!

Manya! Why are you against clean hands? I was told here (really .. tsat months ago) ?! Didn't you say that washing your hands is NECESSARY! Natasha! I will clean it later, or you will clean it yourself, otherwise I won't have this Manyunya
to catch

[zvezda]

zvezda,

Lyol, and what am I against, I am for the current! I am against washing with rucantibacterial soap on a permanent basis!

I came back, well, almost completely ...

Why 30min.?

Oh, here's a crow ... Sorry Gayane, of course 3 hours.

ucantibacterial soap on a permanent basis!

I have never heard of this. I was told that you confirm that after the street-transport-shops, you don’t need to wash your hands AT ALL for anything !!

Hurrah!! Don't be lost !! Give a ham (what topic are we in ?!) or make a brisket for Natasha! She's delicious .. you won't regret it! And a minimum of body movements, and you have a little less than a little in a hat with Lyova, although he himself with a mustache, can cook! And your chicken (bone separation) with my crooked face wanders here

And your chicken (bone separation) with my crooked face wanders here

yes lan, forgot everything already

Don't MANYA, don't hope! : girl_dance: Just recently they threw me off ...

forgot everything already

This is not forgotten!

This is not forgotten!