A preparatory stage. If you have decided to make a ham or cooked sausage You'll need a "cooking" thermometer. It is better to buy in advance. But once and for all. Go to the pharmacy and buy a syringe. (Look askance, but sell. ;)) ) I have a 20 m/SS

My meat, if a lot of fat - cut.

Make the brine. In a saucepan, pour 3 liters of water, add the spices, salt, pepper. Boil for about 15 minutes. Leave to cool. (About a nitrite salt and monosodium glutamate. Want add want - no. I won't go into polemics about the dangers and benefits of these substances, but when did ham without nitrite salt, my family refused to eat. Grey, ugly. ) If no nitrite salts - just take 4 tablespoons of coarse salt with a slide. Don't overdo it with the cloves. No more than 2-3.

When the brine has cooled, we collect it in a syringe and alkalive a piece of meat on all sides.

Put in a container with brine, put the yoke on top, put into the fridge for 3-4 days. Once a day turn meat.

After 4 days it happened. Take a paper towel and carefully dry the piece of meat.

Take the cooking twine and tied the meat to make a thick piece. Put on the net for sausages. (When did the first time, nor nets for sausages or twine was not. So I went to the pharmacy - bought tubular bandage and white line 10.)

Carefully wrapped in cling film in several layers up and down, trying to avoid air inside. Put in a toothpick and tied on both sides.

The water in the pot heated to 80 degrees, put the meat in a pan for 2 - 2.5 hours. The water should cover it entirely. The fire must be very small so that the water temperature is not increased more than 80. Here and need the thermometer. If the meat floats - put him on some weight (I put a lid on the pan of a smaller diameter).

Ham is prepared. There are no "additives" no, the color of the ham greyish, as well as homemade sausage. Pure meat, without chemicals! (But without MSG and nitrite salts can't. Habit is a second nature. ;) )