Sous-Vide Ham (Steba SV1)

Category: Meat dishes
Sous-Vide Ham (Steba SV1)

Ingredients

Ham 1kg 200gr
Brine
nitrite salt 20 g
water 1liter-1l200ml
Spice
ground red bell pepper Paprika
red hot ground pepper
pepper mix
garlic
butter

Cooking method

  • I decided to show pork on Hamnpork how you can make yourself slicing on the festive table.
  • To begin with, the ham must be left in the brine for 2 days in the refrigerator.
  • Then remove and wash a little with water, blot with paper towels to remove excess moisture from the meat.
  • Stuff the meat with garlic slices on both sides. Coat with red pepper on all sides.
  • Put in a vacuum bag and add red hot ground pepper and pepper mixture. Put thin slices of butter on both sides.
  • Heat the water in a suvidnice to 63 grams. it will take 30-40 minutes.
  • Pack the meat using a vacuum apparatus.
  • Having placed the bag in the suvidnitsa, it is necessary to take into account that the water temperature will drop a little, so be sure to add 30 minutes to the cooking time !!
  • The ham is 6 cm thick, according to the table 250 minutes + 30 minutes total cooking time was 4 hours 40 minutes.
  • After the end of cooking, pour ice water into the container, you can leave the ice and cool the meat for 30 minutes.
  • Sous-Vide Ham (Steba SV1)
  • Put in the refrigerator overnight to rest the meat.
  • We take out and fry on a hot grill for 1 minute, or use a gas burner to give the meat a ruddy color.
  • Sous-Vide Ham (Steba SV1)
  • Sous-Vide Ham (Steba SV1)
  • Sous-Vide Ham (Steba SV1)
  • Cut into a slicer and serve!
  • Sous-Vide Ham (Steba SV1)
  • Sous-Vide Ham (Steba SV1)
  • Sous-Vide Ham (Steba SV1)
  • Sous-Vide Ham (Steba SV1)
  • Your guests will appreciate your work 100%!
  • Every holiday I prepare the cuts myself.
  • Bon appetit to everyone and happy holidays!

Cooking program:

sous-vid

Note

table for approximate calculation of cooking time
Sous-Vide Ham (Steba SV1)




HAM
1) the thigh or shoulder part of the carcass of a pig, ram and some other animals; cut obtained by varietal cutting of carcasses.
2) A meat product made from this portion of a pork carcass.

francevna
Maria, ham and slicing looks very nice.
I'm taking it to bookmarks.
Borisyonok
Masinen, Masha!
Super Ham! And most importantly, very handy! On New Year's Eve, you can make and put in the refrigerator ... and enough for all the holidays. At least it will be possible not to stand at the stove once again!
I took it to the "bins"!
Masinen
francevna, Thank you Alla !!

Borisyonok, Lena, thank you !! That's why I made it a separate recipe.
Now I always do everything myself and don't buy in the store))
I only buy cheese))
Borisyonok
Quote: Masinen
Now I always do everything myself and do not buy in the store
Me too ... only lately I have been very addicted to turkey fillets!
And for the holiday I will definitely make a ham.
Masinen
ElenaSo the turkey fillet is delicious too.
you can make both a ham and a turkey and a neck and it will look very nice on the table)
Helen
Cool ham ... I also plan to do this, thanks Masha !!!
Borisyonok
Quote: Masinen
you can make both ham and turkey and neck
All of the above is already lying and waiting in the wings, but on Tuesday I will bribe fresh meat and immediately start cooking ...
Masinen
Quote: Helen3097
Cool ham
Wow!
Thank you, Len))
Borisyonok, Helen, there you go !! I usually do three days before New Year)
Helen
Quote: Masinen

Wow!
Thank you, Len))
Borisyonok, Helen, there you go !! I usually do three days before New Year)
Damn, I'm writing from the phone ... sorry.
Masinen
Elena, Come on!! on the contrary, it turned out cool !!!
Belka13
Masinen, thanks for the great New Year's recipe! As they say, cheap and cheerful. And most importantly, there is no store-bought chemicals. Do you think it will be possible to make boar meat like that?
lu_estrada
Very nice and appetizing, Masha !!!
kolsasha
Thank you!
I went to get the turkey meat out of the freezer. I will fry with a burner.
Masinen
Quote: Belka13
Do you think it will be possible to make boar meat like that?
Olya, why not, only the cooking time and temperature should be set more, at least 10-12 set.
They also soak it.
lu_estrada, Lumila, thank you very much !!
Masinen
kolsasha, Alexander, you are happy, you have a burner, but I do not ((
I don’t know which one to buy, because the reviews are not clear.
kolsasha
Quote: Masinen
mk reviews on them are not clear
It is needed more powerful to form a crust quickly. Otherwise, together with a crust, you will get overcooked (inside) meat.
Masinen
Alexander, and what is yours?
kolsasha
Simple manual gefu, and there is still one in the furnace complex.
Masinen
So I looked at her too, I wanted to order in Germany, but the reviews were contradictory, I never ordered.
then she looked at Tristar. But also the reviews are not very good. In the end, I never chose.
In general, I'll get accustomed to Gef again) Thank you!
kolsasha
Maria,
It is weak for meat, nothing for large pieces, but small ones overheat. Fry crème brulee! Well, and when too lazy to kindle
Masinen
Well, if I buy a big one, they will kick me out of the house, they will say that I completely lost my way with my cooking

therefore, only tidy or, as before, fry on the grill))
And my grill is excellent, I don't even see a competitor for it
Helen
Quote: Masinen
And my grill is excellent, I don't even see a competitor for it

Masinen
Elena, Yes Yes Yes)))
Everything is exactly so

So let's move, make yourself a present for the new year
kolsasha
Quote: Masinen
my great grill
No more for the kitchen! And a good IR burner is for the street (though now the price for them ..)
And if she is dragged into the house, then yes, she will be kicked out of the house
Mrs. Addams
Maria, thank you for such a timely and healthy recipe! Wonderful slicing
Immediately I apologize for the questions of the newbie in the su vide business:
- can meat be kept in brine with regular salt?
- is it necessary to fry the meat?

even in the video I noticed that you use gloves when in contact with raw meat, "I'm embarrassed to ask" - why / why?

Asya Klyachina
Maria, excellent ham. I also made pork and beef for my birthday, guided by your recipes. Everything turned out so fragrant. I want to ask, what is the point of rapidly cooling meat with ice water, what does it give? And if the meat is simply left to cool at room temperature, it somehow violates the technology?
Asya Klyachina
Mrs. Addams, I do not fry, all the same the deliciousness turns out to be extraordinary. It seems to me that frying is just for the sake of appearance more.
Masinen
Quote: Mrs. Addams

- can meat be kept in brine with regular salt?
- is it necessary to fry the meat?

Thank you!!
1- you can, of course, and you can also add sugar. Nitrate salt acts as a preservative and can be stored longer than if you cook with regular salt.
2. Can be fried before vacuuming, or after. It is not necessary, but it is better to do it, because we are still ready at low temperatures)

As for the gloves, strangers are watching the meat. And so when in gloves, there will be no unnecessary thoughts))
Although, you have a question, why in gloves
Masinen
Quote: Asya Klyachina
Maria, great ham. I also made pork and beef for my birthday, guided by your recipes. Everything turned out so fragrant
Thank you!! It's good that the recipes came in handy))
what is the point of quickly cooling meat with ice water, what does it give
We do not let bad bacteria grow, we immediately reduce the temperature sharply, but they do not like it, so there is no need to refrigerate at room temperature.

The only thing is, if you cook meat for eating, they just do not have nitrite salt, then you open it and cool it on a plate, you can do that.
And in a vacuum, it is not necessary, because there is a chance of developing butulism, and they love canned food and all that airless))
Wild cat
How I love this meat. But the price for it is something in the store "biting".
There is no suvidnitsa, no vacuumies either ... I will sit and drool ...
Asya Klyachina
Masinen, I never even thought about bootulism, I will know now, thanks.
Masinen
Maria, but ours is not so expensive, I bought around 300 rubles per 1 kg. This is a miratorg in a vacuum, look, maybe yours will not be so expensive. So do it in a multicooker on a multi-cooker or heating.
And instead of a vacuum, you can wrap it with cling film in several layers, there will be almost a vacuum)))

Asya Klyachina,
Chionodox
Masinen, and here I saw my neck Sous-Vide Ham (Steba SV1)
Masinen
Olga, wow !! It turned out very cool !!!
I'm also going to do a neck))
Chionodox
On the New Year's Eve, there is somehow straight bursting with more delicacies to create beautiful Ham I bought on Saturday. It is necessary to choose the appropriate recipe. Mash, can you advise?
Helen
Quote: Chionodoxa

Masinen, and here I saw my neck Sous-Vide Ham (Steba SV1)
Cool!!!
Chionodox
Helen3097thank you for such a high rating
Masinen
Olga, so you wrote in the Ham recipe))
What do you want to do with him? Sup or bake?
Chionodox
Masinen, wrote, then she thought. In the topic about ham, ask for recipes for cooking the same. I just have a leg! Bake it in the oven somehow
Masinen
Just keep in mind that the ham is dry and must be soaked in a saline solution and add a little sugar. Then bake it with a temperature probe, so as not to dry it out.
Chionodox
Exactly! Therefore, the questions. How much to soak? What is the concentration of salt? At what temperature to cook?
Masinen
Olga, here
salt solution, a proportion of 1 liter per 60 grams of salt, and a teaspoon of sugar.
You soak it for a day.
Pork
Chops, fried cuts: Medium 71 ° C
Chops, fried chunks: Cooked 77 ° C
Ham, long cooked 61 ° C
Fresh ham 71 ° С
Fresh sausage 71 ° С
Chionodox
Maria, Thank you
Masinen
Olga, you can also bring it to 82-85 grams inside by a thermometer, but I would leave it at 77-80 grams as much as possible so as not to dry it out.
Chionodox
Well yes. I have a temperature probe. So I think it will work out. Then I will write what the result will be
Helen
Maria, thanks for the recipe !!! everything worked out!!! delicious!! Keep the report ... browned on the Princess ...
Sous-Vide Ham (Steba SV1)Sous-Vide Ham (Steba SV1)Sous-Vide Ham (Steba SV1)
Masinen
Elena, Thanks for the report !!
The ham came out gorgeous !!!
Upcoming holidays
Chionodox
Good day! Well, here I am with my ham. I cooked for 9 hours at 80-90 degrees in the oven, then browned it at 250 degrees. Now he is resting, wrapped in foil. Sous-Vide Ham (Steba SV1) Sous-Vide Ham (Steba SV1) Sous-Vide Ham (Steba SV1) Sous-Vide Ham (Steba SV1) Sous-Vide Ham (Steba SV1) Sous-Vide Ham (Steba SV1)
Masinen
Olga, what to say!!! I have no words!! It turned out very cool!
You even have it with the skin, just a real ham.

Super!!

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