Creamy ham in sous vide. Real and very tasty!
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Recipe for homemade creamy turkey ham made using the sous-vide technology. I recommend it to everyone! Ingredients: 1. Turkey breast fillet - 1000g 2. Table salt - 9g / kg 3. Nitrite salt (0.5-0.6% sodium nitrite) - 9g / kg 4. Sugar - 2g / kg 5. Cream 15-20% fat. - 120ml / kg 6. Black pepper - 1g / kg 7. Coriander - 0.5g / kg 8. Dried garlic - 1g / kg 9. Food phosphate - 1.5-2g / kg Technology: Cut the turkey fillet into small strips and mix well with all the salt and sugar, keep under the lid at a temperature of 2-4C for 24 hours. 15-20% of the total weight of the turkey, freeze in strips in the freezer for 20-30 minutes, also freeze the cream. Grind the frozen turkey on the smallest grate of the meat grinder 2-3 times, or use a blender with the addition of a small amount of frozen cream until a paste-like emulsion is formed. Mix the resulting emulsion with the remaining ingredients, add all the spices, phosphate, the remaining cream and knead very well for 3-5 minutes. ATTENTION!!! At ALL stages of the stuffing, DO NOT exceed the temperature of the minced meat above 10C!!! Stuff the finished minced meat into the casing and hang it at room temperature to settle and warm for 4-5 hours. Heat treatment: Cook at a temperature of 80C in water or steam until the inside of the product reaches 68C. Or using sous-vide technology at 68C: Diameter 45mm - for 1 hour Diameter 60mm - for 1 hour 40 minutes Diameter 80mm - for 2.5 hours Cool and keep in the refrigerator for 12-24 hours. Video on Zen: https://zen.yandex.ru/id/622c894dd2eb... ---------------------------------------------------------------------------------------------------------------- Come visit, subscribe: My Instagram: / kolboboss or @kolboboss Vkontakte group: https://vk.com/domkolbasa ---------------------------------------------------------------------------------------------------------------- My chamber for dry-curing: • Chamber for dry-curing. My climate chamber. Dry-cured and dry-smoked meat products: • Dry-cured and dry-smoked meat products Cooked sausages and wieners: • Cooked sausages and wieners Cooked-smoked sausages: • Cooked-smoked sausages Author's products: • Author's sausages Theory and reviews: • Theory and reviews Products WITHOUT PORK: • WITHOUT PORK If you want to support the channel: Yandex.Money: 4100110095479273 WebMoney: P183294352859 Z548269154900 Alpha: 4779 6426 9238 0702 (Ursul Maksim Sergeevich) Thank you!
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