Pork ham with tongue (Biovin ham)

Category: Cold meals and snacks
Pork ham with tongue (Biovin ham)

Ingredients

minced pork (loin and hind leg) 550 grams
tongue stripped 270 gram
olives and olives 100g
garlic 3 teeth
spices (nutmeg, pepper mix, paprika, black ground pepper) taste
Fine sea salt 1.5 tsp
ice 50 grams
cold water 100g

Cooking method

  • From the loin and pulp of the hind leg I made minced meat on the finest mesh of a meat grinder, adding and twisting garlic. Peel the tongue from excess fat, shell and cut into small cubes. Immerse everything in the bowl of the combine and knead with a spatula. Add ice after 2-3 minutes. We continue kneading until the meat strands are formed. Pour in cold water, add salt and spices. When the water enters, we stop the combine, add chopped olives and olives. Stir in with your hands. We fill the bag with minced meat (I still can't try it without). This time I baked in the oven at 80 degrees. It took me 5 hours. I was guided by the temperature, which is shown by the probe inserted directly into the meat. She took out the flask and put it in cold water for an hour. and then into the refrigerator. There was a ham in the refrigerator overnight. The result is a dense, not dry, aromatic ham. It does not disintegrate and cuts very well.
  • Pork ham with tongue (Biovin ham)
  • Pork ham with tongue (Biovin ham)
  • Pork ham with tongue (Biovin ham)

The dish is designed for

745 gram

Time for preparing:

13-14 hours

Cooking program:

ham maker, oven

Loya
ang-kay, great ham! Bookmarked! Tell me, why is she so seductively pink? And do you add alcohol when mixing?
ang-kay
Loya!Thanks for the praise. Pink, probably because it took a long time to cook at a low temperature. This time I didn't add alcohol. To be honest, I forgot.
Loya
ang-kay, another question: did you finish baking as soon as the temperature INSIDE the ham reached 80 degrees? Or did you hold it for some longer when it reached this temperature? 5 hours is a bit too long, but the ham just shines!
ang-kay
Held up to 75 degrees. And took it out. I'm tired of it. : girl_haha: For a long time, of course. But the temperature is stable, without drops. In a saucepan faster, of course. But you have to try in every way.
Natta de facto
Angela! The ham is beyond praise !!! And I had questions while reading, and Loya has already asked them ... It is not necessary to use a package in this ham maker, you can use a mesh.
Elenka
Angela, what a beautiful ham!
I still want to ask, what is her taste? Looks like a shop sausage ham?
ang-kay
Quote: Natta de facto

Angela! It is not necessary to use a bag in this ham, you can use a net.
Thank you. I know it. But while there are packages, why not do them. And you still need to buy a net. : girl_haha: Although you can apply a tubular elastic bandage if desired.
ang-kay
Quote: Elenka

Angela, what a beautiful ham!
I still want to ask, what is her taste? Looks like a shop sausage ham?
Lenochka! : girl_love: Very similar, but better.
Bottling
ang-kay, And in what form to add ice?
ang-kay
I add in chunks from an ice mold. Girls break up and add crumbs.
Deva
I also ordered this ham maker, with bags and a thermometer. Waiting ...
Well, the bags are understandable, you use them while they are there, but why net? The ham keeps well and does not disintegrate.
Tatok
How beautiful! : girl_claping: dragged the recipe into the piggy bank.
ang-kay
Mesh for "force". Probably for the appearance.
ang-kay
Quote: Tatok

How beautiful! : girl_claping: dragged the recipe into the piggy bank.
Thank you! I think I will like it.
Natta de facto
Dear moderators !!!! Or you can ask in the Recipes: Technique section to make a separate link to the ham maker. I understand that the ham maker is not quite a technique, but still .... And then try it, track all the recipes ...
Elenka
Quote: ang-kay

Lenochka! : girl_love: Very similar, but better.
Here I still thought .... but doubted.
Angela, Imagine, about a week ago I dreamed of a ham I made in Tescom, well, just like yours. I smelled it and was surprised how the smell resembles the factory one.
Here's a dream in your hand. I want a ham, of course, but so that I can dream!
My whole family and I were very sick, the child did not go to school they wanted - so many worries. In general, I had no time for ham!
And then I looked, the ham from my dream was drawn! Wonders!
ang-kay
Helen, health to you all! It seems to me that this is a classic ham. Maybe I'm wrong, but this is the very first thing that came to my mind. Pork, tongue. And in the store a lot of all sorts of flavors and improvers. She smells delicious. And here the smell is even better and everything is natural.
I'm a bit of a sorceress.
Elenka
Quote: ang-kay
I'm a little sorceress
The sorceress is true! I just have to do the same. If I had not seen, I would not have told the dream.
Thank you very much for your wish!
ang-kay
* kolyma *
Quote: Natta de facto
It is not necessary to use a bag in this ham, you can use a net.
And what is this mesh? Tell me, please...
ang-kay
This is a grid like on store rolls, smoked meats. Look at the ki.
Aygul
what a charm it would have been. The whole
ang-kay
Come! There is still, but it will end, we will cook a new one!
Aygul
Angela., joker I'd love to, uh
Elenka
I once baked boiled pork in a medical net. It worked great!
You can also wrap the ham in it.
grinaty
Angela.what a smart ham !! I stole the recipe in the bookmarks I'll try again - I didn't like my last ham in Belobok: either the meat was not ice, or the hands were pumped up And another question - judging by its beautiful pink appearance, the juice was also pink ?? Otherwise, when I see pink juice, I immediately panic and warm-warm-warm until blue in the face turning into ordinary boiled pork. I can't stick in a thermometer: I do it in a cartoon, then all the juice will flow out of there.
Elena Tim
Well, I am with you again! So much has been prepared that I do not have time to run and memorize according to recipes!
Not a ham, but lovely! And the olives look like pickles, causing profuse salivation! Well, now I'm completely at a loss what kind of ham to cook first of all!
ang-kay
Quote: grinaty

what a fancy ham !! (y) The recipe is bookmarked
Natasha, thank you very much. A good ham turned out, without undue modesty.
Quote: grinaty
And another question - judging by the beautiful pink appearance, the juice was also pink
I haven't seen the juice. Focused on the temperature. But when I poured out the excess before hauling the ham, the juice was normal, not pink.
ang-kay
Quote: Elena Tim

Well, I am with you again!
: a-kiss: I really don't know where you were.
Quote: Elena Tim

Well, now I'm completely at a loss what kind of ham to cook in the first place!
I'll take yours soon. They are great!
Elena Tim
Quote: ang-kay
I really don't know where you were.
I "celebrated" my birthday and missed everything.
ang-kay
Dont know. Congratulations!
Elena Tim
Thank you!
Yulek
Good afternoon, tell me where everyone gets this miracle technique, ham and how does it look?
ang-kay
I see in another thread that they found.
Vitalinka
Angela, did you add the raw tongue or boil it first?
ang-kay
Vitochka, raw.
Vitalinka
Thank you!
Mihalovna
Quote: ang-kay
Vitochka, raw
How to clean it, raw?
Piano
Quote: Mihalovna

How to clean it, raw?
boil for 3-5 minutes in boiling water and put in very cold water, it can be with ice, the skin will peel off
posetitell
Good day. Can a question for beginners (and not very smart) Kalinars: in the oven you just need to put a ham on the wire rack)? Or in a pot of water?
ang-kay
Just on the bars.

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