Ветчина из птицы. Отепление, осадка - что это? Что называть Ветчиной?

Attention!!! TECHNOLOGY UPDATE! Salting of such pieces of meat will occur in 20-40 minutes with active stirring. There is no point in salting for 12 or more hours. Therefore, we remove the salting in hours and days everywhere. We leave for 20-60 minutes and in the oven, warming in the oven at 35 degrees for 30 minutes. Then drying and standard heat treatment from the roller. NEW - Myasnitskaya salt for brines https://www.emkolbaski.ru/myasnitskay... Watch the video "Sausages with coconut cream"    • Сосиски домашние с кокосовыми сливками - Д...   Discuss the video "Ham from poultry meat" on the EMKOLBASKI forum https://www.emkolbaski.ru/community/t... Discuss this video on the EMKOLBASKI forum: http://www.emkolbaski.ru/community/to... Sausage seasoning mixes and mixes for Cooking (about 200 types, nitrite salt for salting meat and making sausages, sausage casings and functional additives for sausages, sausage stuffers and smoke generators, thermometers, scales, etc. can be found on the EMKOLBASKI website. http://www.emkolbaski.ru/ or in the retail stores of the same name http://www.emkolbaski.ru/gde-kupit/. As well as various devices for making homemade sausages (nozzles, smoke generators, sous-vide, drying chambers). http://www.emkolbaski.ru/community/ - EMKOLBASKI forum http://www.emkolbaski.ru/vse-tovaryi/... - visit a master class for home sausage makers.   / emkolbaski   - subscribe to the channel on Instagram   / emkolbaski.k.  . - group on Facebook https://ok.ru/profile/559614456303 - group on odnoklassniki https://vk.com/club59188828 - VKontakte group The video uses music from the YouTube audio library ____ Raw materials: • Chicken fillet (dark meat: drumstick, thigh, leg) - 500 g • Turkey fillet (light meat - breast) - 500 g Ingredients: • Table salt - 10 g • "Myasnitskaya salt for brines" - 15 g • Water - 150 ml (if you use phosphate in a dosage of 3 g / kg, then you need 200 ml of water per 1 kg of meat raw materials) • Seasoning mixture "Mexico" or any other decorative mixture for sprinkling (optional) Casing: cellulose film and sausage twine cotton. You can use any other casing with a caliber of 60 mm and above. Technology: Using a knife or cutter, chop the raw material into pieces 7...10 mm thick. The length of the strips is not important. Mix the chopped mince with water, salt and "Myasnitskaya salt" (if you are not using "Myasnitskaya salt", we recommend adding a mixture of seasonings "for Ham" 5 g / kg and a mixture of Nitrite and Table salt in a ratio of 50/50 in the amount of 20 g per 1 kg of raw material). The mince must be well massaged by hand or in a mince mixer (planetary mixer) until stretchy "white threads" or so-called "meat glue" appear. Its appearance indicates the release of meat (muscle) protein from the cells. Muscle protein will create a framework (matrix) during heat treatment, and the chopped ham will "hold its shape" when slicing. Wrap the ham in film and form a sausage loaf, fixing ends with twine. We recommend that you carry out the Sedimentation stage before heat treatment. To do this, place the ham in the refrigerator at +2…+6 degrees for 8…12 hours. If you are using raw materials with a high protein content (for example, like here, turkey breast) and if you do not have enough time, you can neglect the Sedimentation stage and carry out the heat treatment process immediately after stuffing. But you need to understand that the “ham flavor” appears in the minced meat over time, as a result of the action of nitrite salt. It is optimal to “keep the stuffed loaves on the sediment” for 24…36 hours in the refrigerator at +4…+6 degrees. Also, to increase the intensity of color formation in the product, it is necessary to warm the sausage loaves before heat treatment. It is optimal to warm for 1…2 hours until the inside of the ham reaches 14…16 degrees. To speed up the warming process, you can warm the meat product in a thermal chamber or in an oven at a temperature of +30…35 degrees. Carry out heat treatment in an oven with convection at 80 degrees outside until the temperature of readiness inside the product is equal to 69…72 degrees. To control the temperature of readiness, it is necessary to use a thermometer with a metal probe. When the product gains temperature, the pace will slow down approximately when the inside of the ham is about 60 degrees. In order not to waste a lot of time on further gaining temperature, you need to pour about 1 cm of boiling water into the oven tray. Steam will increase the thermal conductivity of the environment. So the product will quickly "reach" and gain the desired temperature inside itself in the region of 70 degrees.