Loin ham

Loin ham

Category: Meat dishes

Ingredients
Pork loin	3.3 kg
Salt	160 g
Nitrite salt	60 g
Mixture GOST FS No. 4 Muscat	8gr
Bay leaf	5 pieces
Allspice	5 pieces
Black pepper	10 pieces
Water	2 liters

Cooking method

• I took a loin. Weight 3.3 kg. I didn’t cut my ribs. I made pieces of two or three ribs.
• Pickle made 2 liters. The meat was just covered. 0.5 l of water boiled for 3 minutes with bay leaves, black and allspice. I poured this water into 1.5 liters of cold water. Has cooled and added 160g of table salt and 60g of nitrite.
• Added a small bag of GOST FS # 4. Muscat
• The next day I danced.
• Kept in brine for 3 days. Then she evacuated.
• The next day I insulated it at room temperature for 3 hours. I put it in warm water and for 1 hour brought the water on gas to 70g.
• Cooked in suvid for 3 hours at a temperature of 70g.
• I did shock chilling. She took it out of the bag, dried it with paper towels and hung it on the balcony overnight.
• The next day I smoked it in a smokehouse with a water seal on low heat for 35 minutes.
• Juice came out 2 tbsp. l.
• I laid it out on a tray and put it out in the air for airing.
• Wrapped it in plastic and put it in the refrigerator.
• The ham is tender and tasty. The skin is soft. Salt and spices are all right.

The dish is designed for

3.3kg

Time for preparing:

4 days

Cooking program:

souvid, smokehouse with a water seal, meat syringe.

Note

For 1 liter of water 80 grams of table salt. For 1 kg of meat, 20 g of nitrite salt.

Well! And yesterday I marinated another batch according to my amateurish discretion! : girl_cray: But by Saturday !!!! I will try this option! Looks gorgeous!

[Rada-dms]

Rada-dms, Olya, I hide it with all my might. I'm waiting for my grandson. I haven't seen it for two years. Today my husband made me laugh. Says well, very tasty, probably only the Germans do this. I sent you the recipe in a personal message. Then I take a picture.

[Gayane]

Gayanewhat a beautiful ham! I'm afraid we won't succeed .. there is nowhere to smoke and air (humidity 99%) and it's cold already. Oh sorry: girl_sad:

[zvezda]

zvezda, Olya, I smoke at home in a smokehouse with a water seal. I insert the hose from the smokehouse into the hood. And you can also ventilate in the kitchen by opening the window at night. So you can easily cook it. The ham is incredibly tasty. I have been to St. Petersburg many times. For some time she lived in Vyborg. I love your city very much.

[Gayane]

Gayane, you will not believe .. and there is no hood and a separate kitchen too😂🤗

[zvezda]

zvezda, May you have everything soon.

[zvezda]

zvezda, I do not believe!

And it should come out just fine without smoking, if I come across a suitable piece I'll do it.
By the way, I'm spoiling the sausages now. I'm smoking, that is, I hope I lied to T9!
Rather, I already pulled it out and hung it up to rest, I must probably repeat it tomorrow - some unevenly tanned ones came out. So you would have seen this design: On the stove under the hood there is an electric smokehouse, in it is an organizer for coffee capsules, in which a sausage is stuck, and on top through a silicone ring is a second bowl, which without a heater this enlightenment suddenly attacked me as a height to increase, I remembered how here boiled ham ...

So you would see this design: On the stove under the hood there is an electric smokehouse, in it is an organizer for coffee capsules in which a sausage is stuck, and on top through a silicone ring there is a second bowl, which is without a heater

Anna, masterpiece !!! I'll take a note. Did you measure the temperature inside this structure?

[A.lenka]

A.lenka, no, there was nothing. The walls were heated, but the sausage remained at room temperature ...

[Gayane Atabekova]

Gayane Atabekova, I didn't really understand about salt.If I have 1 kg of meat, the total amount of water - a liter, I think, is enough, and how much salt? And how many ml of solution to take for injection? According to your proportions, you need approximately 70 grams. And 50+ 20 nitrite is enough? Salted with so much?

[Sasha55]

Sasha55, Sasha put 80 grams of table salt on 1 liter of water and 20 grams of nitrite salt on 1 kg of meat. Pour this brine over the meat. I squirt right into the pot. That is, I draw the liquid from the pan into the syringe and syringe the meat there.
The excess liquid is poured back into the pot. If you do not understand anything, ask.
So you take 1 liter of water and put 80 g of table salt and 20 g of nitrite salt there. If you have phosphates, put 2 g. or a bag of GOST FS. They make the ham juicy, not dry. Good luck. You will succeed.

Thank you, I just put the water to boil. There are phosphates. I will add.

[Sasha55]

Sasha55, Sasha, until the water cools down, do not put nitrite and phosphates.

Sasha, until the water cools down, do not put nitrite and phosphates.

Of course I understand. I boiled only the usual one, filtered it, added spices and spread it cold. Stands, cools down. The nitrite and phosphate in the glass, measured, are waiting.

Hello girls. I'll insert my five cents into the topic. Approximately according to this recipe I make a Tambov ham, but I don't add phosphates, they are needed for sausages; the salt is completely nitrite and must crystallize. After syringing the meat, I immediately evacuate it and, together with the brine, keep it cold for at least two weeks, maybe three weeks. Warming day. Then I take it out of the bag and smoke it at a temperature of 50-60 grams for 1.5 hours. I vacuum it again in the same bag (rinse it, dry it first by itself), and cook it with a suvid apparatus for 3 hours. It is possible and less, but I always have a ham from the back and it is very thick. Further, there is also shock cooling and a feast of the stomach.