Pork neck ham

Pork neck ham

Category: Meat dishes

Ingredients
pork neck	1000 g
water	1000 ml
nitrite salt	40 g
common coarse salt	140 g
sugar	1 teaspoon

Cooking method

• Dissolve salt and sugar in water, sprinkle a piece, and pour the remaining brine over the meat. The meat should be completely covered with brine. The meat is in a saline solution in a vacuum container for 10 days (wet salting), then drain the brine, dry the meat with a paper towel and put it back in a vacuum container for a week or put under pressure for a week. The second stage I did "under oppression", as oppression I used a grape press.
• This is what the meat looked like before packing
• 
• After 7 days, I packed the meat in a baking bag, giving it a rounded shape, and put on a mesh to hold its shape.
• Heated the water in a multicooker to 40 ° and put the ham in it to warm the product (give color) for 1.5 hours.
• 
• To maintain the temperature at a certain level, the Brand 37501 multicooker is very suitable.
• The only thing that I would like the step to be not 20 °, but at least 10 °, but better if 5 °.
• I closed the lid, periodically checked the temperature with a thermometer, tried to keep it at 35-40 °, periodically turning on and off the heating. Then she cooked it for 2 hours, gradually raising the water temperature to 80 ° C. When the temperature inside the meat reached 70 °, the multicooker was turned off, the meat was taken out and left to cool on the kitchen table, then it was put to maturation in the refrigerator for 8-10 hours.
• 
• The meat is juicy with a ham flavor.

The dish is designed for

900 gr.

Time for preparing:

18 days from start to finish

Cooking program:

manual control

Hello! Happy New Year! Thanks for the recipe. Tell me, please, is the "yogurt" mode not at all suitable for maintaining the temperature of 35-40 degrees? Or 40 degrees in manual mode?

Good afternoon, mutual. The fact is that I specially bought this cartoon because of the manual mode and specifically for sausages. Therefore, I did not use any other mode, including "yogurt"

I meant "... I tried to keep it at 35-40 °, periodically turning on and off the heating." Can't you do this just by turning on 40 degrees in manual mode? I do not have a thermometer, so I would like to do without turning the heating on and off, since I will not be able to check the real temperature in this case. Thanks for the answer.

very nice and tasty, apparently) tell me, does the nitrite salt also need to be dissolved all at once together with the table salt? I have never made a ham .. and spices are not needed here? and salting meat in the refrigerator should be ??

Yes, you dissolve salt and sugar right away. The vacuum container is in the refrigerator. I did according to the collection of recipes for meat products and sausages, In addition to the ingredients that I wrote, nothing else is present.

thanks, is a vacuum container a must? I do not have that((

Desirable but not required.

Thank you. I'll try to make meat)) ...

What a gorgeous ham! I am eager to make your recipe ham, but I don't have a vacuum container. Tell me, is the marinator suitable for this process? maybe a vacuum sealer Proficook will do, because air is pumped out there too? I would like to receive answers to my questions.

It is possible, in the marinator it is even better, because it is like a process of "massaging", and he is very welcome. I have no marinator. I read it on some forums, people use drum-type washing machines for massaging.But probably it will be necessary to change the rest of the process, massage the meat and then transfer it to a regular container and put it in a cool place, I think it can be changed in time, not 10 days, but let's say 5-7 days, the second stage, as I wrote for another 7 days ... Try it and then tell us. Good luck.

BASYA I am very grateful to you for answering my questions! I will try, of course, to do as you advise! I love to cook according to your recipes.

Thank you.

Thanks for the recipe! Made a neck for Christmas in a ham maker. Salted dry salting for 7 days - 2% of the weight of the neck of the nitrite salt. I cooked in a multicooker for 1 hour 50 degrees, 1 hour for 80 degrees, then on heating 75 degrees for 1.5 hours. I always make ham in this mode ... It turned out to be delicious!
Photoreader:

Looks very appetizing, drooling straight. I'll have to try your temperature regime.

[Basja]

Basja, you have an excellent mode - it's just more convenient for me in a multicooker, I'm a lazy person, but I like tasty things

[NatalyMur]

NatalyMurMay I ask you a question? I am also lazy and I have a multicooker - a pressure cooker. Only I do not have a temperature regime in it .... there is meat, porridge, vegetables, baked goods, legumes, etc. .... On which regime is it better to try a ham?

Thank you for the ham recipe. It turns out a very beautiful ham, but it must be kept in the marinade for so long, and even without marinade for a week! Patience is not enough! Can you shorten the marinating to 48 hours like a regular ham in a ham maker?

Are you sure that such an amount of salt will not make all the work in vain and waste products?