Ham of the three birds

Description

Not in the sense of three starlings caught and ate, and took a little meat from the three birds... edible Experience cooking ham from poultry meat, and it was Turkey, chicken, for example, has shown that it's delicious, but no matter how cool and dry. A roll of duck and even Apple, juicy, but a little fatty. And here was found a very original recipe of these rolls, but in fact it's ham, meat from the three birds. Liked the idea, thanks to the author of the story. So we decided to implement it. In the photos, the ham is still hot. I could not resist. But even so... in General, the main goal was achieved. Turned out very juicy!!! This while ham was hot, and then..., however, about "then" and it will be said, too, then.

Ingredients

Breast of duck

1000 g
Turkey

1000 g
Chicken

1000 g
Skin chicken

200 g
Salt nitrite

32 g
Salt

25 g
Coriander
The mixture of peppers

1 tsp
Water

300 ml

Cooking

For juiciness in the ham (who wants to – can call the roll, I don't mind) from the duck carcass home, or rather of ducks, were extracted breast. If anyone is interested in the detailed process of getting the Breasts from the duck, find here my topic or ask I'll give you a link in PM.

Here's a she – the breast, extracted from the domestic duck.

Cut it into strips. The length of the entire breast. Ie along.

The Turkey meat. Red meat should be taken. Simply put – the thigh the Turkey. Cut into small cubes. Not particularly melchite, but giant pieces is not necessary. Two and a half two and a half inch will be just right. Smaller can bigger is not necessary.

Chicken. Again – white meat we do not need. Take thigh.

Also cut into cubes. As well as a Turkey. Then the meat must be placed in the freezer. Freeze is not necessary, but cooling is fine.

The skin of the chicken with fat throw is not necessary. Chop it as fine as possible, it will be useful. The tray with the skin set aside. Before his turn comes.

Salt. The amount of salt decomposed as. One percent of the total weight of the meat I picked up salt nitrite. And zero to eight percent of the regular table. All meat I got three kilograms and seven hundred. Is easy to calculate.

On the basis of their own preferences for spices, seasonings and others, as well as using the recommendations of the author of the story of ham, which is taken as a basis, in a mortar went tablespoon with "little" top of coriander and a little less of mixed spices.

In the dust of the grind does not need to break up a bit. Mix with salt and chicken skins.

To be ground. First, "dry", without adding liquid. I tried all of this grind, grind, hand blender. You haven't shifted in more powerful, which is not submersible. About, skins. Skins in some way will replace the gelatin and the inside of the ham will be such a layer on the jelly. Very helps, you know.

And add water. Ten percent of the weight of the meat. And then to thresh, until all turn into a homogeneous mixture.

Got the meat. The more it is chilled the better. And pour the meat was minced salt, spices, skins and water. Well, let the emulsion.

And then wear rubber gloves (who is afraid of cold – pododent under their mohair). And knead the mixture myasov. Be mixed with the emulsion. For a long time. While the emulsion is absorbed into the meat. Notice. How much you skins thresh will not, but all the same film will be left of them. I carefully chose what you suggest. Although ... the purity of the product, or rather the lack of impurities is voluntary.

The result of mixing is necessary to achieve two things. First, I have already mentioned – absorbed meat the same abraded emulsion. And the second – between the pieces of meat in their division should reach a sort of, um, strings. That is, there was a primary, so to speak, emulsification. Cover the bowl of meat cover and refrigerate. At least six hours. Let yourself be infused, saturated with all the flavors and pickles.

From the refrigerator when the meat is out, the temperature will be ten degrees and twelve. There should be no more.

Formed ham sausages. You can just take, and blind – roll up in foil for baking, in the collagen film. But! The optimal diameter is not more than six inches. And long..., try to portion turned out to grams in three or four hundred. We use sausage with a syringe. Downloadable mass in the bucket syringe.

Decided to fill in a collagen casing. Its diameter, again, very suitable for ham. The tip of the tie, and put on the nozzle of the syringe.

And ... that's so stuffed all the sausage.

On the other hand is also tied ponytails. Allow the ham to lie down for a half an hour or so at room temperature. And not willing, and the trouble big will not be.

Make sure to pierce the shell. In those places where there are obvious air bubbles. A fine needle, then, when cooked, the shell does not burst.

Ham packaged in bags for baking, and placed in deep baking pan.

And in the oven. At eighty degrees. What time? And do not say.

Bake until the loaves reach the inside temperature of seventy nine degrees. It would be good to do a control measurement to verify that they have reached the desired values inside the product.

Well. Take out, cut. I could not resist, right hot, to heat the heat cut.

Huh? ... About the flavor do not say anything. Importantly, the ham was very juicy. Although from poultry meat. And all the she – duck! Angel for the meal.

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