Ham Stebo-Pechkinskaya (sous vide Steba SV2)

Category: Meat dishes
Ham Stebo-Pechkinskaya (sous vide Steba SV2)

Ingredients

pork neck 1 kg
nitrite salt 10 g
common salt 10 g
sugar 1 tsp under the knife
spices for meat 1 tsp
ice 5 cubes
natural pork casing 34mm

Cooking method

  • Why the recipe has such a name, now I will explain everything)
  • I dedicate this recipe to our beloved Bread Maker for the invaluable experience I gained here. If not for our forum, I would never have moved on to sausage stories. And, of course, a special thanks to the girls - the sausage gurus, from whom I am gaining knowledge and with pleasure I read their recipe!
  • And Stebe Thank you for the incentive they gave me to learn more and more new things in cooking. I want to try something new with new technology, something unknown once!
  • For this recipe you will need a good piece of pork neck, I had 1 kg 700g.
  • Wash the meat well, remove excess moisture. Take a sharp knife))
  • And cut the meat into small pieces, about 1 cm-1.5 cm
  • Those chunks don't have to be huge.
  • Ham Stebo-Pechkinskaya (sous vide Steba SV2)
  • We put meat (1 kg 700 g), salt (34 g = 17 g nitrite and 17 g regular), sugar (I put 1 tsp.), Seasonings for meat (I put 1.5 tsp.) Into the bowl of the mixer / kneader. ), ice (100gr),
  • We knead until white threads, it took me 15 minutes.
  • We take out the meat and put it in a container, close it with a lid and put it in the refrigerator for 2 days, those for 48 hours.
  • After 2 days, we take it out of the refrigerator.
  • We prepare the pork casing, we wash them well.
  • We take the sausage attachment from the meat grinder
  • Ham Stebo-Pechkinskaya (sous vide Steba SV2)
  • We string the intestines onto it and stuff the intestines with meat with handles))
  • I will say right away that nothing was difficult in this, everything is done quickly, well, relatively))
  • Do not forget to tie the beginning of the ham and the end))
  • I got 4 large sausages and 1 small one.
  • Ham Stebo-Pechkinskaya (sous vide Steba SV2)
  • After that, I put the cooked ham in the refrigerator overnight.
  • In the morning we take out and let her warm up for three hours.
  • We pack the ham in vacuum bags.
  • I cooked ham in the Sous-Vide machine Steba SV2
  • Pour warm water from the tap, set the time to 2 hours 20 minutes (time taking into account the heating of the water), the temperature is 65 gr.
  • If the sausage loaf is larger in diameter, for example, as in the Teskom ham maker, then the cooking time is increased to 3 - 3.5 hours. You can insert a thermometer into the ham, and when the temperature inside reaches 65 grams, then the ham is ready. If you cook in a ham maker without a vacuum, then you can set 75 grams for water and wait until the ham reaches 72 grams inside the loaf.
  • When the water reaches 40 grams, put the bags in the wire rack and cook.
  • At the end of cooking, cool the ham in ice water for an hour.
  • After water:
  • Ham Stebo-Pechkinskaya (sous vide Steba SV2)
  • put in the refrigerator for 4 hours, until completely cooled.
  • Ah, the result just impressed me !!
  • Ham Stebo-Pechkinskaya (sous vide Steba SV2)
  • I decided that I would buy intestines with a large diameter and I would cook the ham like that !!
  • How delicious it turned out !! Elastic, juicy! Needless to say, some emotions!
  • Ham Stebo-Pechkinskaya (sous vide Steba SV2)
  • Ham Stebo-Pechkinskaya (sous vide Steba SV2)
  • I highly recommend cooking !!

The dish is designed for

5 sausages

Time for preparing:

4 days

Cooking program:

hands, kneader, sous-vid

Note

Once again I want to say, if it were not for our forum, then I would not have had such beauty !!!


galchonok
Mashawhat a beauty, cut-! Thanks for the recipe! I'll take a note and prepare it on occasion!
gala10
Masha, it turned out very nice and appetizing! And if you do not use the intestines, can such beauty be piled?
Natalia K.
Masha thanks for the sausage. Well it turned out very tasty
Masinen
galchonok, Galya, thanks !!!

gala10, Galya, well then, cook in Teskome, or buy or make the narrow vacuum bags for the sausage yourself and put the meat in there, tamp it down and try to give it a round shape, not flat, and make it.
Only in this way, or then acquire the shell.And you generally have a fashionable meat grinder, there are special grates on it, so that you can cut meat like that, God himself ordered you to buy a shell !!!

Natalia K., Natasha, thank you !! Tasty is not the right word !!!!

I am so delighted with the pig that I decided to make a recipe - Thanks !!!
Natalia K.
Quote: Masinen
I'm so delighted with the pig
What is it like? I also want such a delight

Quote: Masinen

And you generally have a fashionable meat grinder, there are special grates on it to cut the meat like this
Gal, look at this nozzle.

Ham Stebo-Pechkinskaya (sous vide Steba SV2)
gala10
Quote: Masinen
God himself ordered you to buy a shell
On this very Bread Maker God always tells to buy something ...


Added Saturday 09 Apr 2016 09:14 PM

Quote: Natalia K.
look at this nozzle
Yeah, thanks, I already understood which nozzle is needed.
Natalia K.
Quote: gala10
On this very Bread Maker God always tells to buy something ...
Tanyulya
Mash, sooo beautiful sausage !!!
Song
Mashawhat a wonderful sausage you have! And the cut !!! Super appetizing!
Wildebeest
Ooooh! Sausage !!!!!
Masinen
Quote: Natalia K.
What is it like? I also want such a delight
Natasha, it's like this: Oink, Oink, Oink

Quote: gala10
On this very Bread Maker God always tells to buy something ...

And then, once ordered, then it is necessary !!!
Masinen
Tanyulya, Tanya, thank you !!!
Quote: Song *
Masha, what a wonderful sausage you have! And the cut !!! Super appetizing!
Anyut, thank you very much !!!!

Wildebeest, Svetlana, thanks for stopping by !!!!
marlanca
Masinen,
Maaasheenkaa.... well, no words ..., .... the incision is incomparable .... clever, intelligent ...
Lanochka007
Masinen, Masha, a creditable sausage, and the cut is simply breathtaking. Well done, I created such beauty
Masinen
marlanca, Checkmark, thanks oooooo !!!!!

Lanochka007, Svetlan, thank you very much !!!!!
Elena Tim
Oh, and navayal beauty, Maaash! Do not open your eyes!
I myself love the pork neck. I can imagine how delicious she is in such a sausage, um ...
Ksyushk @ -Plushk @
Masha, lovely sight! It will be necessary to buy necks too.
Masinen
Quote: Elena Tim
Oh, and navayal beauty, Maaash! Do not open your eyes!

Thank you, Lenochka, I tried)))

Quote: Ksyushk @ -Plushk @
Masha, lovely sight!
Ksenia, thank you !!
francevna
Masinen, Masha, sausage, so delicious. I also think to cook and the shell is wide, and I bought different guts. That's just for kneading a normal mixer you need to buy a hook. I now have 1600g of pork neck marinated for sous vide.
Thanks to the creators of HB, I am constantly discovering new things and learning.
Zhannptica
I also want soooo))) will certainly do it !!! Masha, what do you think, if you stuff it into a ham, it won't be harsh under pressure? There are shells of all sizes, too, just a big piece ... everyone is happy
Helen
Mashaaaaaaaa !!!! What a beauty!!!!!!! at least run behind the pig's neck ... I will definitely do ...


Added Sunday 10 Apr 2016 07:44 AM

and if you make a chicken ...! ?? should be cool too ...
Masinen
francevna, Alla, thank you very much !!
Quote: francevna
broad shell eating
And I need to buy me, otherwise I only bought a medium-sized one))

Quote: francevna
you need to buy a mixer so that the hook is
I kneaded with a hook, I don't really like it, but with a K-nozzle, it's like a spatula, only with holes.
Masinen
Quote: Zhannptica

I also want soooo))) will certainly do it !!! Masha, what do you think, if you stuff it into a ham, it won't be harsh under pressure? There are shells of all sizes, too, just a big piece ... everyone is happy
Zhanna, so try to do it, why not)))
It seemed to me that it turned out tastier in the shell, maybe because the size is not large, so immediately sweeter)))
Thank you!!

Quote: Helen3097

Mashaaaaaaaa !!!! What a beauty!!!!!!! at least run behind the pig's neck ... I will definitely do ...


Added Sunday 10 Apr 2016 07:44 AM

and if you make a chicken ...! ?? should be cool too ...
Lena thanks)))
Make chicken, just take red meat, for example, 70 percent red and 30 white.
Samopal
Beauty, Maria. You are an artist !!!! And my packer CASO200 has been under repair for a month already. And I don't cook sous-vid (((
Taha
Masinen Masha, so you just stuffed the guts with your hands, without the participation of a meat grinder? I mean with the attachment, but without the grinder?
velli
Masha, I want to cook ham and stuff it with lamb or even beef. I don't know how to determine the cooking time. And one more thing: is it possible to cook ham just in the Shteba pressure cooker on the heating?
Natalia K.
Quote: velli
is it possible to cook ham just in the Shteba pressure cooker on the heating?
valentine, happy Birthday
I believe you can cook ham in Stebe.Girls make sous-vide in a pressure cooker.
Masinen
Quote: Samopal
Beauty, Maria. You are an artist !!!!

Oleg thank you very much))))

Quote: Samopal
And my packer CASO200 has been under repair for a month already. And I don't cook sous-vid (((

The warranty is always long, up to 45 days, the main thing is to have it repaired or given a new one.

Quote: Taha
Masinen Masha, so you just stuffed the guts with your hands, without the participation of a meat grinder? I mean with the attachment, but without the grinder?
Natasha, yes, with the participation of a nozzle, but without a meat grinder.
Masinen
velli, Vadentina, yes you can do it in Shteba, just put 63 grams, because Shteba has an error.
You also do everything, as it says in the recipe, and pour water at room temperature to reduce the error of the temperature sensor))

Happy Birthday!!!
Natalia K., Natasha, everything is correct !!
ang-kay
Maria, a beautiful sausage came out, without holes. Well done.
VitaVM
Masha, what a beauty! I took the recipe to bookmarks, I will definitely do it
velli
Nataliya, MariaThank you very much for your congratulations! And I wish you creative success, wonderful recipes and even further prosperity to our beloved site!
Masinen
Quote: ang-kay
Maria, a beautiful sausage came out, no holes. Well done.

Angela, thanks, I try to make it perfect! Thank you for your recipes !!!

VitaVM, Thank you!! Hope it comes in handy))

velli, Valentina, thank you for the kind words !!
dili1979
The beauty! I was envious! Oh, I have no vacuum bags, no Steba, nothing but meat. Here's how to do this, but in the oven? : girl_cray: to
Masinen
dili1979, Well, it's easy)))
Is there a shell? If yes, then you do everything according to the recipe, skip the moment of vacuuming, the oven must be heated to 65 g and put the sausage, stick a thermometer into it and monitor the temperature in the sausage, as soon as it is inside 65 g, then take it out, cool it and into the refrigerator) ))
that's all)
please
Mashaaa, this is insanely delicious, I would eat a piece (per kg. 3)
Masinen
please, Nadenka, no question)))
At least 5 kilos
Thank you!!
Masinen
And I have another portion prepared for tomorrow)))
Ham Stebo-Pechkinskaya (sous vide Steba SV2)
Helen
Quote: Masinen

And I have another portion prepared for tomorrow)))
Ham Stebo-Pechkinskaya (sous vide Steba SV2)
What kind of meat is this?
Masinen
Elena, This is from the same, I then boiled three, and threw two into the freezer. Yesterday I took it out and thawed it, and now I'll put it on to cook))

When are you going to order covers?
galchonok
Masha, take the report! We made this sausage ham! I also only have a medium sausage casing, a large one. Now there is an incentive to buy a larger diameter, because the taste is delicious ham, juicy, elastic! This was my first experience of cooking ham using this technology using nitrite salt, I had never used it before. I cooked in Shteba on a heated floor. From the neck of 700 g, we got 3 decent sausages! By the way, when I took it out of the vacuum package, a delicious frozen jelly formed around the sausage! One was sentenced at once, 2 are ready to lie, but they do not have much time left. We also thought about options with other meat.
Thank you,Mashenka, for a delicious recipe!
Ham Stebo-Pechkinskaya (sous vide Steba SV2)
Masinen
Check mark, Oh, oh, what a beauty !!!!!
I am so glad I liked it !!!!

And mine, by the way, was also ready yesterday, I forgot to put a photo here))
Ham Stebo-Pechkinskaya (sous vide Steba SV2)
Natalia K.
Masha, is there a difference in taste between cooking in a ham and sous vide? Thank you.
Masinen
Natalia K., Natasha, the less the tastier))))
I can't even say, it's delicious everywhere, but in a shell somehow differently)
domovoyx
The beauty!!!
olgea
Mash, did you freeze the finished sausages? What is the best way to freeze the raw ones and then boil or boil everything at a time, and freeze and take out as needed?
Masinen
domovoyx, Alexey thank you !!!!

olgea, Olya, I made sausages and froze two of them, and the rest. Prepared immediately)
Then she took it out, thawed it at room temperature, packed it and cooked it.
Antonovka
Mash, I also made your ham)) Very tasty! Thank you very much)) I'll have to try to make in a ham maker

Ham Stebo-Pechkinskaya (sous vide Steba SV2)
Natalia K.
Antonovka, Helen beauty is what
I’ll get a lid on a ham maker, and I’ll also draw such beauty

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