Ветчина Домашняя Куриная – Рецепт сливочной ветчины от А до Я

Catch this super promotion from Hobbi Smoke. To claim your bonuses, follow the link — https://clck.ru/3PUwQS , download the catalog, and submit your request. Don't forget to use the promo code — TIKHON Advertising by Sole Proprietor Aleksey Geraldovich Danilov, Taxpayer Identification Number (INN) 773386751060. erid: 2W5zFHdFovQ Do you read the ingredients on modern sausages and hams? Do you buy them in stores or have you started making them at home? While it's still difficult to find sausages with good ingredients in the store, something truly terrifying is happening in hams. Modern ham ingredients start with the skins, fat, and starch, with the meat being found somewhere near the end. This is why homemade sausages, hams, and other delicacies are once again becoming popular. In this video, I'll show you how to make natural homemade chicken ham with a natural and clear composition, without substitutes, flavor enhancers, or other food additives. I'll tell you how to properly prepare ground meat for ham or sausage, how to achieve a beautiful pattern, and what subtleties are important to follow to achieve the perfect result in homemade creamy ham. I'll also explain how to properly heat-treat and cook sausages and hams to preserve maximum juiciness and flavor. If you've been looking for a step-by-step recipe for making ham at home from A to Z, this video recipe is for you. You will need: For 1 kg of minced meat: Thigh fillet 425g Breast fillet 485g Nitrite salt (0.5-0.6%) 18g Sugar 5g Cream 20%/water 90g Nutmeg 0.3g Ground black pepper 1g Dried garlic 1g Phosphate 2g (optional) Fibrous casing 50mm Work with frozen meat; chill the cream well. Grind half the chicken breast in a meat grinder with a fine mesh of 2-3mm. Cut the remaining meat into long strips measuring 3x3cm. Combine the minced meat with the meat and all other ingredients, pour in the ice-cold cream, and knead for 10-15 minutes until a thick, viscous mixture forms. During cooking, the temperature of the minced meat should not exceed 8°C. Stuff the prepared minced meat into the casing, form loaves, and let them hang vertically for 12 hours at a temperature of +2°C to +4°C. Preparation: Heating: At 40°C to 20°C in the center of the loaves. Drying: At 60°C with maximum air circulation until the surface is dry (approximately 40 minutes). Roasting/Smoking: At 80°C with a smoker for 10 minutes. Boiling: At 80°C to 72-74°C inside the loaf. Aerate the cooked ham, cool, and refrigerate for at least 24 hours. #ham #meat #sausage #food #cooking #recipe #tikhon #food_clay How to cook any ham or sausage at home - https://vkvideo.ru/video-20033544_456... Watch my recipes before anyone else VK video https://vk.com/video/@tikhonvb VK group https://vk.com/tikhonvb Subscribe, like, and share this video. New video on the Tikhon Cook and Travel channel: "Homemade Chicken Ham - Creamy Ham Recipe from A to Z" Subscribe to the channel