Few can boast that they know how to cook sausages and ham, which are not inferior in taste to the store. It turns out that this is very easy to do at home. With the help of nitrite salt and a simple set of spices, it will be possible to get the same taste, only without the introduction of numerous chemical additives. And do not be afraid of the presence of nitrite salt, in small quantities it does absolutely no harm. So today we are making beef ham. It is tender, juicy and aromatic.
- beef pulp 1 kg.
- nitrite salt 10 g.
- rock salt 0.5 tbsp
- sugar 0.5 tbsp
- a mixture of ground peppers 0.25 tsp
- 1/4 nutmeg
- garlic 2-3 teeth.
Prepare everything you need. Choose soft meat, with a small amount of fatty inclusions.
Cut the beef into long thin strips, the thinner the better. For convenience, the meat can be slightly frozen.
Add both types of salt, nitrite and rock, sugar, pepper mixture. Grate nutmeg or use ready-made ground.
Put chopped garlic, stir.
Transfer to a bag or baking sleeve and refrigerate for 12-24 hours.
After a while, a third of the meat is placed in a food processor and minced, or you can use a meat grinder.
Place the minced meat back in the roasting bag with the beef sticks.
Stir well and then pour out with your hands for 5 minutes. The presence of minced meat will allow the finished beef ham to keep its shape well, since the small fraction will fill all the voids between the larger pieces. If it's inconvenient to stir in the bag, do it in a bowl. Form a loaf of the desired diameter, trying to compact the future ham as best as possible. Tie the edges like candy.
For reliability and better fixation, wrap with cling film.
For cooking, choose a saucepan so that the loaf fits freely into it. Pour water and boil, lower the ham. Heat immediately to a minimum, cover and cook for 80 minutes, there should be practically no boiling. The rule here is simple: 10 minutes of heat treatment for each centimeter of diameter. In this case, the diameter is 8 centimeters. After turning off the stove, let it cool completely directly in water in a natural way, and then put it in the refrigerator for 12 hours. There the process of ham ripening will continue.
Beef ham is juicy, aromatic and very tasty.