Ham in a ham (simple and tasty)

Category: Meat dishes
Ham in a ham (simple and tasty)

Ingredients

Pork is not fat 1 kg
Garlic 25 g
Nitrite salt 18 g
Sugar 2 g
Black pepper, coarsely ground 2 g
Cardamom 2 g
Red pepper, sweet, petals 2 g
Roasting sleeve, or bag

Cooking method

  • I cut the meat into pieces of 3-5 cm, add spices.
  • Ham in a ham (simple and tasty)
  • I fill the ham and put it in the refrigerator for 48-72 hours. After the refrigerator, I let it warm up at room temperature for 4 hours, and into the pan.
  • I languish for about an hour at 50C, then I increase the temperature of the water in the pan to 80C, and wait for the temperature in the loaf to be 70C. I turn off the pan.
  • Ham in a ham (simple and tasty) (the ham maker is in a horizontal position, raised only to control the temperature)
  • I put it to cool under running water
  • Ham in a ham (simple and tasty)
  • After - for 12 hours (minimum) in the refrigerator
  • Ham in a ham (simple and tasty)
  • Well, after that we enjoy the view, smell, and most importantly - taste.
  • Ham in a ham (simple and tasty)
  • Ham in a ham (simple and tasty)
  • Ham in a ham (simple and tasty)
  • Ham in a ham (simple and tasty)

The dish is designed for

910 g

Time for preparing:

3 h

Marfusha5
Maxim, thank you very much for the recipe. Very appetizing ham.
max-mmsv
Quote: Marfusha5

Maxim, thank you very much for the recipe. Very appetizing ham.
You're welcome! I will share further sausage recipes
Rarerka
Maxim, I have only one question, but what for? After all, a ham maker is used
kolobok123
And the photo in the refrigerator shows other sausages in general ........
Natalia K.
Quote: kolobok123

And the photo in the fridge shows other sausages in general ........
Natasha, the photo shows that the ham was put in the refrigerator for 12 hours.
kolobok123
And I want to learn how to make such a sausage as it hangs in the refrigerator. Maxim please share the recipe, only the same detailed one.
Natalia K.
Quote: kolobok123
And I want to learn how to make such a sausage as it hangs in the refrigerator.
I would also love to learn how to make such a sausage.
ulaaa
DO YOU just hammer the ham without stirring the meat to the classic strands?
Masinen
max-mmsv, Maxim, thanks for the recipe! I took it to the piggy bank, just about to make the ham.
Have you tried it without a package? I bought such a ham in the Czech Republic and I didn't like making it in a bag, the ham turns out to be all in folds.
max-mmsv
Quote: Rarerka

Maxim, I have only one question, but what for? After all, a ham maker is used
Fixed))) Accidentally happened


Added on Tuesday 15 Mar 2016 09:29 AM

Quote: ulaaa

DO YOU just hammer in the ham without stirring the meat to the classic strands?
No, why? it's not minced meat.
Quote: Masinen

max-mmsv, Maxim, thanks for the recipe! I took it to the piggy bank, just about to make the ham.
Have you tried doing without a package? I bought such a ham in the Czech Republic and I didn't like making it in a bag, the ham turns out to be all in folds.
Without a package, I think all the juice will go away
Ksyushk @ -Plushk @
Quote: max-mmsv
Without a package, I think all the juice will go away
Where will he actually go? What's in a bag, what's in a shredder - what's the difference? You have here, Maxim, the juice bounced off and remained in the bag, became like jelly when cooled. If it were not for the package, it would still be in a flask of a ham and settle on the surface of the sausage.
Here the question is different. Is there any oxidation of the metal if you cook without a bag. That's what people are interested in. They just can't formulate it.

Masha, Biovin is coming to me. I will get it, I can compare it without a package and in a package (and with Tescoma at the same time), I'll risk it for you.

And the sausage Maxim, credit. I also love lumpy pork.
Irina F
One hundred percent recipe bookmark!
And from the bookmarks on the table now only after the post)
velli
Maxim, I realized that you are putting the ham horizontally in the pan? If so, doesn't the water seep into the ham maker? and what does cooking at 50 * give? I want to cook according to your recipe, but I doubt whether it will work out. THANKS for the wonderful ham recipe!
Masinen
valentine, look at the photo, it stands upright.
Ksyushk @ -Plushk @, Ksyusha
Rarerka
Quote: max-mmsv
(the ham maker is in a horizontal position, raised only to control the temperature)
Masinen
Rarerka, exactly! here are the pictures misled))
Rarerka
And from the photo I asked myself a question: why does his ham maker not shine on top? Saw a comment explaining this. Karoch, I paid attention So I remember
velli
LudmilaFirst of all, I also glanced at the ham maker and was surprised that it was not shiny, but with some kind of fatty bloom, and reading further I understood why it looked like that!
max-mmsv
Quote: Rarerka

And from the photo I asked myself a question: why does his ham maker not shine on top? Saw a comment explaining this. Karoch, I paid attention So I remember
Lyudmila, you are "wonderful" - everyone will notice. Indeed, the ham is languishing in a horizontal position.
Rarerka
Maxim,, oh
max-mmsv
Quote: velli

Maxim, I realized that you are putting the ham horizontally in the pan? If so, doesn't the water seep into the ham maker? and what does cooking at 50 * give? I want to cook according to your recipe, but I doubt whether it will work out. THANKS for the wonderful ham recipe!
I put it horizontally, water does not penetrate, because the ham is in a bag. At 50C, the ham becomes softer, and most importantly, it is saturated with spice aromas.


Added on Tuesday 15 March 2016 11:57 PM

Quote: Ksyushk @ -Plushk @

Where will he actually go? What's in a bag, what's in a shredder - what's the difference? You have here, Maxim, the juice bounced off and remained in the bag, became like jelly when cooled. Without a bag, it would still be in a flask of a ham and settle on the surface of the sausage.
Here the question is different. Is there any oxidation of the metal if you cook without a bag. That's what people are interested in. They just can't formulate it.

Masha, Biovin is coming to me. I will get it, I can compare it without a package and in a package (and with Tescoma at the same time), I'll risk it for you.

And the sausage Maxim, credit. I also love lumpy pork.

The most unpleasant thing is to get the ham out of the ham without a bag. Not very comfortable!
Ksyushk @ -Plushk @
Quote: max-mmsv
The most unpleasant thing is to get the ham out of the ham without a bag. Not very comfortable!
Wooooot, that's a different story.
MaximHave you tried to cook without a package, at least once? And this is the only inconvenience? Or is it just guesswork?
I am preparing only for a meeting with Biovin, because any info is valuable. It's still difficult for me to judge this ham maker. But from my Teskoma sausage flies out at once. But I also cook without a spring that squeezes the meat. I will get Biovin, I will have to examine the device, maybe in Biovin it is possible without a spring. It's already another topic. I will not flood you here anymore.
max-mmsv
Quote: Ksyushk @ -Plushk @

Wooooot, that's a different story.
MaximHave you tried to cook without a package, at least once? And this is the only inconvenience? Or is it just guesswork?
I am preparing only for a meeting with Biovin, because any info is valuable. It's still difficult for me to judge this ham maker. But from my Teskoma sausage flies out at once. But I also cook without a spring that squeezes the meat. I will get Biovin, I will have to examine the device, maybe in Biovin it is possible without a spring. It's already another topic. I will not flood you here anymore.
This is not a flood, this is a discussion. I cooked without a package 1 time, Nothing really scary, except that it was not convenient to pull it out (I had to shake it out, and it was very easy to pull out the package), well, it seemed more fresh and dry. And I refused the teskoma. I don't like plastic, but the white-sided is very large (it won't fit into the pan) and tears the bags.
Samopal
Maxim, Return pictures Thank you
max-mmsv
Quote: Samopal

Maxim, Return pictures Thank you
This photo server crashed. I will try to come up with something in the near future
Samopal
max-mmsvThank you, everything is settled

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