Faire son jambon blanc sans nitrites : ce qui est sorti de la chaussette...

🥩 My first homemade cooked ham WITHOUT nitrites: between pride and technical reality 🥩 To learn more about the cured meats (coppa, bresaola, filet mignon) that I make without cooking: my complete training is here 👇 👉 https://pleine-terre.fr/sp/pdv-viande... Three weeks ago, I announced that I was going to make my first homemade cooked ham. With nitrites for safety. Then I changed my mind at the last minute. The result after 7 hours of cooking and a night in the refrigerator: taste-wise, it's a complete success, but technically... I made a beginner's mistake that means my ham doesn't hold its shape properly. In this video, I show you EVERYTHING: ✅ Why I finally decided to go nitrite-free ✅ The complete deboning of a 13kg ham (and how much trouble I had) ✅ The 10% brine with an herb infusion ✅ Why I cook it to an internal temperature of 75°C and not 66°C (detailed explanation) ✅ The trimming mistake that cost me muscle cohesion ✅ The true cost price (€11-12/kg vs. €26/kg from my producer) ✅ What I REALLY recommend for beginners (spoiler alert: not the way I did it) ⚠️ IMPORTANT: This video is not a perfect tutorial. It's an honest account of my experience, including my mistakes and what I learned. If you're looking for a foolproof recipe, this isn't it. If you want to understand the pitfalls to avoid, you've come to the right place. --- 🎯 TO GO FURTHER — HOME-DRIED MEAT TRAINING If you're interested in cured meats that don't require cooking (coppa, bresaola, filet mignon, ventrèche), rather than cooked ham, I've created a dedicated training program: Stress-Free Home-Dried Meat. 7 video modules, automatic 4/2/1 calculator, illustrated mold guide, 4-week action plan. 👉 Discover the training: https://pleine-terre.fr/sp/pdv-viande... --- ⏱️ CHAPTERS 0:00 - Intro: What came out of the sock... 0:30 - Why I changed my mind about nitrites 3:30 - Deboning a 13kg ham (shank, hip, femur) 6:00 - 10% brine and herb decoction 9:00 - Cooking: Why 75°C and not 66°C? 12:30 - Botulism: What you really need to know (without panicking) 15:00 - Unboxing: Disappointment with the shape 17:00 - My trimming mistake (and how to avoid it) 19:00 - What I recommend for beginners (the ham press) 21:30 - The clear assessment: Cost, time, satisfaction 24:00 - Conclusion and lessons learned --- 📚 RESOURCES MENTIONED Stéphane's channel @farcesandfurious Cylindrical ham press: Search "1.5-2kg ham press" on Amazon or specialized websites: https://amzn.to/4iHTTxe --- 📧 LET'S STAY IN TOUCH 📌 Pleine Terre Blog: https://pleine-terre.fr/jambon-blanc-... 📌 Nitrite-free charcuterie: https://pleine-terre.fr/charcuterie-m... 📌 Stress-Free Homemade Dried Meat Training: https://pleine-terre.fr/sp/pdv-viande... Next project: Remaking a ham with improved trimming + testing the ham press on a ham hock. I still have 10kg of organic ham waiting for me! --- ⚖️ WARNING This video presents my personal experience and production choices. Homemade charcuterie, especially without nitrites, requires strict adherence to hygiene, temperature control, and storage. I am not a professional charcutier. The information shared is based on my research and experimentation, but it is not a substitute for professional training. If you decide to try this: Strictly adhere to cooking and storage temperatures. Use clean and sanitized equipment. If in doubt about the appearance or smell: discard the product. Consult additional professional sources.