The beef I had the store, but not like "cool" themselves in shops, and factory (factory). The beef was very finely chopped. I added in the beef nitrite salt 1 rounded teaspoon with a small hill, approximately (if my kitchen scales don't lie) is 16-17 g. From spices - a little less than 1/2 tsp of nutmeg, as much ground black pepper. And a little more than 1 tsp of "Italian herbs". Mix with a mixer with attachments-hooks. Then slowly poured in ice water (after about half an hour in the freezer put a Cup of water) and kneaded with a mixer until complete absorption of the liquid. Then the mass should be left to Mature. Technology this term from 3 to 72 hours. I have a lot stood one day in the refrigerator.

So passed the night. Next. From collagen film I cut a piece approximately 35x45 cm

Posted on film stuffing. PS actually, you should try tight I'm not tight enough it happened.

Wrapped something like candy. The ends of tied ropes. PS that's even in the film to wrap until there is no skill.

"Candy" put on average lattice aerogrill. Then these three steps: 1. temperature 80 degrees, fan speed medium, time 2 hours 2. the temperature is 95 degrees, fan speed medium, time of 2 3 hours. temperature 120 degrees, the fan speed is "high" time 1 hour 30 minutes On all stages once turned "ham" on the other side.

After cooking, let the ham cool slightly, wrapped in foil and put it in the fridge overnight. For Breakfast the ham, you already have.