Milk ham

Category: Meat dishes
Milk ham

Ingredients

* Pork leg 1.3 kg.
* Schwartenblock 100 g
* Fat ice milk 100 ml.
* Nitrite salt 15 g
* Cooking salt 7 g
* Ground Muscat 1 g
* Ground white pepper 0.5 g

Cooking method

  • Measure and weigh the fillers.
  • Cut the frozen meat into 1-1.5 cm cubes, put it in the mixer bowl and start kneading.
  • When the pieces start to lose their shape and stick together, add spices and milk.
  • Knead to the threads, so that the mass is connected into a single whole. The process is carried out subject to the temperature regime (minced meat should not be heated more than 12 * C).
  • Place a baking bag in a ham maker, put the minced meat in parts, tamping it. Cover the contents with the free edges of the bag and collect the ham by putting on the top lid and putting on the springs. Send the structure to the refrigerator for 36-48 hours to ripen the minced meat.
  • Before cooking, take out the ham and heat for a couple of hours.
  • Vacuum the ham. Place in a multicooker bowl, pour hot water (about 60-65 * C)
  • Cook in a slow cooker for 5 hours, at T = 70 * C.
  • At the end of the process, remove and blast chill (either running water or a container with water, with ice added) Put in the refrigerator for 12-24 hours.
  • Milk ham
  • Milk ham


zvezda
Natasha, with a party to you!
What a beauty ,,, Milk ham
Lord 68
Natasha! Om-Nom-nom. Send it by courier, I'll take a sample. There would be a couple more grams of cardamom.
ANGELINA BLACKmore
Quote: zvezda
Natasha, with the Party!
Mutually, Ol.

Quote: zvezda
What a beauty ,,,
Thank you.




Quote: Lord 68

Natasha! Om-Nom-nom. Send it by courier, I'll take a sample. There would be a couple more grams of cardamom.
Sasha, there is a cardamom. I just didn't think of adding it)) Next time I will definitely add it. Thank you.
Painting
Natasha, wonderful ham! And what can replace the Schwarten block? He did not go with us.
Lord 68
Make an emulsion from a lump ham of 10-15 percent and add cream or fat milk based on the total mass, also add 20%. And you will be happy.
velli
I have never added cardamom to ham only in baked goods. But ground coriander is always nutmeg and dry granulated garlic and allspice. The ham turns out to be aromatic and tasty.
ANGELINA BLACKmore
Quote: velli
and dry granulated garlic, and allspice
Specifically, for the dairy as it is not very, I thought so))))





Quote: Painting
He did not go with us.
Why?
Excellent product)))
And what to replace ... I don't even know ... If in terms of moisture retention, then I would add phosphate.
Lord 68
I have never added ground coriander to ham, but I agree with the rest, although nutmeg is also an amateur. I still advise you to try cardamom, but the spice is very strong, the main thing here is not to overdo it.
Natasha, excuse me for crawling across you.
ANGELINA BLACKmore
Quote: Lord 68
Natasha, excuse me for crawling across you.
Oh, what are you, Sash. Everything is the best possible. I like your presence in the discussion.
Lord 68
Natasha, if you make lumpy ham, then you don't need phosphate. Try it better to add 30-40 grams of milk powder or cream and, accordingly, water instead of milk. And dry garlic, by the way, will not hurt even in milk ham.
ANGELINA BLACKmore
Quote: Lord 68
Try it better to add 30-40 grams of milk powder or cream and, accordingly, water instead of milk.
Sash, what's the point of changing just milk, for dry milk with water? Probably something dull in the evening ...
Lord 68
Natasha don't remember where in the recipe on the sausage maker forum I read and tried it. I liked it very much. You just need to find milk powder. and not a bunch of substitutes under this name.Disputes there were whether it would replace phosphate or not, but I even tried to add only milk powder and water without phosphates to sausage (milk) and there was no swelling. Although, of course, honestly, I like turkey and pork ham more and with a minimum of spices, and best of all is a good Tambov ham for 2-3 kg.
zvezda
Sasha! How glad I am to see and hear you !! I used to add gelatin, now I can't even say why and why, but I remember what I liked!
Lord 68
Olya hello !. I also heard about gelatin, but never dared to add it. I remember in general how I got carried away with sausages, I did it without nitrite salt, without phosphates, in general I made a sausage cutlet and did not understand why I was failing. I read the forum of sausages and began to understand a little something, add chemistry, although I don't really relate to gelatin.
ANGELINA BLACKmore
Quote: Lord 68
only milk powder and water without phosphates and no edema
Well, with Schwarten, there was no edema either. The photo shows that the edge is clean.
Since I always have this emulsion (in freezing), therefore there is no need to replace it with anything, therefore.
Although, after reading about Gayane's sausages, Drohobychskaya ordered phosphate and made it. I liked the result.
I don’t abuse chemistry, but I don’t ignore it either - everything in moderation, everything in moderation)))
zvezda
Natasha, here, brought me, I'm going for "your" skin
ANGELINA BLACKmore
Quote: zvezda
I'm going for "your" skin
Very spicy .....
solmazalla
ANGELINA BLACKmore, Natasha, and where do they get this Schwartenblock? Painfully the ham looks delicious
I get a bit dry in Teskomovskaya ham ...




ABOUT! I went, googled ... Perhaps, I'll do it myself, especially since the pork skin is sold nearby
Ilmirushka
solmazalla, we have a recipe here from Angela.
zvezda
Alla, just boil the skin and break it in a blender or through a meat grinder ,,, otherwise they respond with swear words ... and Anji has one in the recipes, everything is described in detail there!




Natasha, I forgot, or I'm dull, what kind of ham you have ??
ANGELINA BLACKmore
Quote: zvezda
What kind of ham have you got?
Ol, I have Endever ham





I do this Schwartenblock - I boil bald skins (peeled from fat) in slightly salted water for 30 minutes. Then, when it cools down a little, I pass it through a large grate in a meat grinder. I put it in a container. After complete cooling, I put it in the refrigerator overnight. The next day, I cut the mass (and it is very dense) into cubes (so that they can fit into the neck of the meat grinder) and skip it again, but on a small (or medium) one. It turns out a fluffy mass. I put it out, 100 g in bags and in the freezer. I use one such bag for 1 kg of meat (if the meat is less than 2 kg, then I don't put extra) I really like the Schwarten.
zvezda
Natasha, oh ,,, what is it with you ?? or with my computer
Here, everything has been written about this mysterious thing, and you don't need to run into recipes
ANGELINA BLACKmore
Quote: zvezda
oh ,,, what do you have with Ava?
Olya-I-I .... what about Ava?
zvezda
Some kind of tetris snakes ...
ANGELINA BLACKmore
Quote: zvezda
Some kind of tetris snakes ...
So same Gena with Cheburashka ... - minimalism, that is ...
zvezda
Nifigase ... just saw ... well, actually, here I am
ANGELINA BLACKmore
Quote: zvezda

Nifigase ... just saw ... well, actually, here I am
When they showed me, I immediately saw the characters)) Apparently I didn't leave childhood ... or I already entered it again ...
zvezda
It's good ... I don't even think about it, I just see with my peripheral vision - a stranger ,,, and it's you in oranges
ANGELINA BLACKmore
Quote: zvezda
and it's you in oranges

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