Ham without vecinity

Description

So without reproach. This post is not a recipe. I have never written any recipe. Ie I don't make them up. It's just a story, as fairly quickly and without much hassle (though time consuming) to cook a very delicious food.

Ingredients

Pork

600 g
Beef

400 g
Salt

1 tsp
Salt nitrite

1 tsp

Cooking

That's just the same that is obtained through vecinity. Very juicy, with fragments (how to say that...?) ... well, let it be Brawn (explain that?), but, anyway, and it's a sort of ham – boiled. This is not a disadvantage or Vice versa. Just a statement of fact.

But this.... It is ham that is made from the same meat using the same spices and seasonings, but without any vecinity. Believe me – no less juicy and tasty. She baked, although you can cook, of course. But when baking, you receive a tastes different. Let's just say – we like it better.

In fact the main and only product that contains ham. Meat. If you take the meat mixture, it's still sixty percent leave pork. No need to chase postnatal meat. Fat is very appropriate and more – must be present. Meat rinse well and then dry. To quickly the paper towel to use, for example. Meat "ideally" need to chill. The maximum temperature should be twelve degrees.

And then there are, as in the joke, "two way", but leading to a common goal – to grind the meat. It is possible (and, in my opinion, the only thing you need) cut the meat into thin strips. Not cut in pieces, and it into thin strips to translate. Troublesome, tedious, quite long, but worth it. Optimally to achieve the stripes thick eletrizante. But, if you have enough patience, to do thinner – better. If much reluctance – just mince. Only the bars necessary to take larger.

Spices and other spicy-aromatic-peak peppermint. What's the point? Without which not to manage in any way. It's salt. The weight of the meat is necessary to take a two percent (do not carry out any analogies). This will be the amount of salt that will be needed. But that's not all. Two of these percentage, divide in half. One "half" – this is a common salt, table, so to speak. But the second "half" - salt nitrite. What is what and what is curious may read in smart sources. Notice that including salt, this give the product a pink-red color, for example. But the other set ... there is entirely at the discretion of the contractor. Depending on tastes and preferences. Put all that deems necessary and appropriate. And in the amounts for you priemlima.

But in any case, all these spices are mixed well and put in meat. And gently mix everything. Not zealous. This stage of mixing – it is only for spices and salt evenly all over the meat.

And the rest of the work will make the car. We have attachment to the combine kitchen – called testomonial. So he will be buzzing. If not – then hands carefully and long. This is a process.

The result is that the meat mixture should turn from individual fragments in a kind of sleepy a lot, which should stretch over the hands. Scientifically speaking – the mixture should emulgirovanija.

And again sent to weight in the fridge. Overnight is optimal. Let it Matures and strengthens its emulgirovaniu. And here again – well chilled mass is ready for further transformation into ham.

For comparison: on the left, troublesome meat cut into pieces – stripes, and on the right, passed through a meat grinder. Of the total mass should be separated about a quarter.

This quarter of the mince. But, on the contrary, the bars take the finest what is.

And mix chopped quarter with the rest generated by these balls. Make them about four hundred grams.

They should, not to discourage, but to athleat worth it. Not much, but a little to compact the mass and to give some kind of stable form.

And then, you just have to take the film to baking. Packaging the sausages in the film, ponytails tied with twine. On the one hand to make a loop. Something like this.

You can, of course, order a shell. Collagen. Or colon to find. And using a meat syringe or attachments for the grinder to stuff these are, for example, bombs. Here the master – barin. Someone like that.

These hung the sausages (this is ideal) that way in the fridge. For the night. Let ripen.

Then the oven. Why the oven, ie slow cooked? A delicious ham will turn out. Because if you use vecinita, cook the product, anyway, and part of the juice you lose. But this treatment – all stored inside. Ham, I say to you, will be juicier and ... to succeed ham. Cook on a baking sheet in the oven at a temperature of 90 degrees before reaching seventy degrees ... inside the product. Measure with a meat thermometer. Two or three hours it will take, and maybe more, it all depends on your oven.

As a result we have this picture here.

And this, in collagen casing.

And actually.... Angel for the meal.

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