Chopped chicken ham in Travola KYS-333D dehydrator

[leave the core temperature probe in the loaf]

Chopped chicken ham in Travola KYS-333D dehydrator

Category: Culinary recipes

Ingredients
Well-chilled meat (I have chicken breast fillet)	1 kg
"Salting-nitrite mixture	1% by weight of meat
Table salt Extra (i.e. fine)	0.7-1% by weight of meat
Spices (I have a freshly ground pepper mixture + grated nutmeg)	0.3-0.5% by weight of meat
Liquid (I have water)	10-15% by weight of meat
Granulated sugar	0.1% by weight of meat
Food Phosphate (I have not used)	0.3% by weight of meat
Additional liquid in which phosphate dissolves before adding to meat	5% by weight of meat
Shapes and casings (with a caliber of at least 60 mm, better higher), twine, for the formation of loaves (I have a loaf rolled up and formed in cling film)	on demand

Cooking method

With chopped ham, that is, from pieces of meat, everything is quite simple:
- adjusted the knife;
- well-chilled meat was cut into short thin strips, weighed;
- weighed out the required amount of nitrite salt (1%) and sodium chloride (0.7-1%);
- kneaded meat with a mixture of nitrite and table salt with a dough mixer until white threads and sticky state of meat pieces (pieces stick to each other);
- put it in a freezer bag or a zip bag and put it in the refrigerator for salting and maturation (24-48 hours);
- measured out the required amount of spices (0.3-0.5%), sugar (0.1%) and liquid (10-15%);
- kneaded the salted and matured meat with a mixture of spices and liquid with a dough mixer (when using phosphate, it is added at this moment, in an amount of 0.3% + additional liquid in which phosphate is dissolved before adding to the meat, in an amount of 5%);
- filled the mold and shell with the finished mass (with a caliber of at least 60 mm, preferably higher), compacted so that there were no air voids;
- left the prepared semi-finished product at room temperature for warming and marinating (4-6 hours), or placed in the refrigerator for 12-24 hours for sediment and secondary ripening, and then left to warm at room temperature for 1.5-2 hours;
- set to cook (the first hour at 50 ° C, the second hour at 60 ° C, then at 80 ° C, until the center of the piece reaches 70 ° C, cook with steam);
- chilled the finished ham for half an hour in ice water (preferably with pieces of ice), then, after wiping it dry, sent it to the refrigerator until it cools completely.
It takes longer to write than to do.

Nothing heavy (as I cooked):
- I took the chicken breasts out of the refrigerator (in my refrigerator - + 3 ° С);
- removed the pulp from the bone and put it in a bag for freezing;
- hung the pulp and put it in the refrigerator (I have in the refrigerating chamber - + 3 ° С);
- calculated and hung nitrite and salt;
- took out the chicken pulp and cut it across the fibers into thin slices approx. 0.5-1 cm;
- put it in the mixer bowl, sprinkled it with metered nitrite and salt and intensively kneaded it well until white threads and a sticky state, preventing the meat from warming;
- put the kneaded meat in a bag for freezing, tightly closed it with a clip and put it in the refrigerator for 48 hours (this time, I had the meat in the refrigerator for 3.5 days at + 3 ° С);
- hereinafter in the text above.

Well-mixed pieces of meat themselves perfectly stick together and form into a loaf.
Granulated sugar, in an amount of 0.1%, was dissolved in 100 ml of cold boiled water and semi-frozen. The ice mixture was crushed into ice porridge and in this form was introduced into the ripened meat at the same time as the spices were added. The meat was intensively kneaded only with test hooks (to prevent the meat from warming up above 10 ° C).
After reaching 68 ° С in the center of the loaf, I held it for another 15 minutes (the last stage was carried out at 70 ° С, with steam - a hot stand and a saucepan with boiling water (about 3 l) were placed on the bottom of the dehydrator until the temperature inside the loaf reached 68 ° C).

Delicious and juicy. No edema.


The hole in the center is from the temperature probe. Black blotches - ground pepper mixture.

The taste of the ham is formed by the nitrite salt (for this, it is necessary to keep the chilled raw materials in a curing mixture of table and nitrite salts, the meat is salted and ripens, gaining a ham taste), and phosphate imitates "fresh" raw materials (the more time has passed since slaughtering, the more lower content of phosphate in meat) Without phosphate, you can do it - you can, without nitrite salt - the ham taste will be lost.
For reference:
Dosages are given for a complex food additive for meat products "universal curing-nitrite mixture" or "Nitrite salt 0.6%".
Such a nitrite salt consists of sodium nitrite (NaNO₂, E250) in an amount of 0.55 ± 0.05% by weight of the finished mixture and extra small edible table salt (NaCL content from 98.9%).

The dish is designed for

Baton approx. 30 × 8 cm, weighing just over 1 kg

Note

Temperature range based on data from Konnikov A.G. Sausages and smoked meats: Album of recipes. - M: - L: Pishchepromizdat, 1938.
Important: leave the core temperature probe in the loaf until it cools completely, otherwise hot juice will flow outward into this hole in the shell.
The book can be downloaded from the author of this video


How to form a loaf in cling film can be seen in this video

I would have issued a recipe

The recipe is laid out separately "at the request of the workers" Initially, it was not planned ...

The recipe is laid out separately "at the request of the workers"

healthy recipe

[Irgata]

Irgata, this is the standard cooking algorithm. It is important to ensure sufficient cooling of the raw materials, thin cutting of meat pieces and the temperature regime for cooking. And everything will work out if you follow this algorithm.

this is the standard cooking algorithm.

that's why this recipe is valuable.

[OgneLo]

OgneLo, Marina, is there 80 degrees in a dehydrator? I have a maximum of 70 in Akai!

[the last stage was carried out at 70 ° С]

isn't it

In Travola, max + 70 ° С, and the shape of the dehydrator allows you to conveniently place both a loaf of ham and a pot of boiling water

I made ham in a Travola KYS-333D dehydrator controlling the temperature in the center of the loaf 🔗:

After reaching 68 ° С in the center of the loaf, I held it for another 15 minutes (the last stage was carried out at 70 ° С, with steam - a stand for hot and a saucepan with boiling water (about 3 l) was placed on the bottom of the dehydrator until the temperature inside the loaf reached 68 ° C)

But my meat during the cooking process did not heat up above + 10 ° C, since the temperature in the refrigerator was set to + 3 ° C, and I touched the minced meat with my hands only during the molding of the loaf and then through cling film.
Hot stand, - 🔗, made of pressed cork

I introduce phosphates into emulsion products (sausages, wieners) in the form of processed cheese curds (100g / kg chicken). I read it on Emkolbask (only skips in this form).
Only the last stage is carried out using the "two boiling water" method. But this is suitable for thin products. It was too lazy to bother with the oven. I haven't tried it with a dryer.

[Anna1957]

Anna1957, we now have a gas oven of the system "the bottom burned out, but the top did not begin to cook." You can't cook in this. And in Travola it is very convenient, but the temperature in the center of the loaf is most likely not higher than 68 ° C.

In Travola, max + 70 ° С, and

It's just that the recipe says 80 grams ...

in the recipe

That's right, this is a description of the general cooking technology. And then, I described the features of cooking in Travola, as I did:

Nothing heavy (as I cooked)