A HAMMADDER is better than a ham maker! Pressed pork ham, the easiest repeatable recipe.
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#emkolbaski #homemadesausage #pavelagapkin #spices #ham #homemadesausagerecipe The recipe is below in the description. ________ Telegram channel Pavel Agapkin https://t.me/agapkinpavel Channel with recipes for thermal chambers from Pavel Agapkin @emkolbaski-termo EMKOLBASKI retail stores https://www.emkolbaski.ru/gde-kupit/ ________ Buy SHINKODEL https://www.emkolbaski.ru/press-forma... ________ The SHINKODEL press mold is designed for 2 kg of finished ham. RECIPE. Chopped pork ham. Ingredients: Pork shoulder or ham - 1.8 kg Brine for injection - 30 g https://www.emkolbaski.ru/na-1kg-fars... Nitrite salt - 10 g https://www.emkolbaski.ru/sol-nitritn... Food phosphate - 5 g https://www.emkolbaski.ru/na-1-kg-far... Aspic gelatin - 25 ... 50 g https://www.emkolbaski.ru/aspik-jelat... Water - 200 ml Coarsely ground spices "decor" any - Mexico (in the video), Italian, Summer, Variegated, Eastern, Tender https://www.emkolbaski.ru/spetsii/dek... Cellulose film - 1 sheet https://www.emkolbaski.ru/tsellyulozn... Technology. Mix all dry ingredients except gelatin and dissolve in water. Stir the brine until all ingredients are completely dissolved and inject the meat evenly, making injections every 1-2 cm. For salting, leave the injected meat in the refrigerator overnight, but not more than 24 hours. In the morning, cut the pieces of salted meat into convenient pieces about the size of a fist, sprinkle them with Aspic and place them in Shinkodel molds. It is better to pre-line the molds with sheets of cellulose film. Place the pieces of meat as evenly as possible, avoiding air bubbles. Fill the mold with meat to the top, cover it with the edge of the film sheet specially left when lining the mold, and snap the Shinkodel press onto the first level of clamps. Place the molds in a sous-vide or oven, thermal chamber or grill. Heat (warm up) first for 40 minutes at 40 degrees to neutralize sodium nitrite from nitrite salt and get the brightest possible color. Then set to 80 degrees and continue heating for 4 hours, monitoring the temperature inside the Shinkodel with a probe. When the temperature inside in the center of the mold reaches 70 degrees - the ham is ready! When the ham is ready, you need to drain the broth from the top and, if desired, tighten the press by 1 more click. Then put the molds with ham in the refrigerator until the morning, to cool and fix the texture. In the morning, open the Shinkodel, remove the film and cut the finished product! A standard oven fits 4 Shinkodels, in the thermal chamber from EMKOLBASKI, the Optima model will fit 6 Shinkodels. In total, at one time you can get a maximum of about 8 kg of pressed ham in the oven, in the thermal chamber - about 12 kg. _________________ Upbeat Retro Pop by Infraction [No Copyright Music] Show Me
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