I followed this today, using a young Turkey I bought after thanksgiving for 69¢ a lb. I didn’t have enough dark meat, had to incorporate some white (I put it in he mince and paste), OH MY GOODNESS GRACIOUS! Delicious! I roasted the remainder of the breast and sliced it up, too! Kroger Grab n’ Go Turkey and Ham is $12.99 a lb. Thank you so much for sharing this! Turned out EXACTLY like yours! Yum!
Glad you like it! Exact reason I developed this recipe is because it’s way cheaper and much tastier than the bought stuff. We solely use this now in my kitchens. Paid for itself many times over.
This is wonderful! I used to buy Jennie-O Turkey Ham whenever I could find it, but it was discontinued, and I really miss it. Will definitely be making this!
I have a very simple rule of thumb to check if the food is vegan. If it has eyes, it's an animal, otherwise vegan. So, boloney is purely vegan product.
Excellent video !! I had a couple frozen turkeys so deboned one to make this great looking recipe!! Sharing our experience : My thawed frozen turkey was SO "wet" (they inject the crap into them ffs), I had to adapt a few things but followed your RECIPE to the T except the water (& egg white) for 3000grams meat. But I used both the white & dark meat 50/50 for the cubed, same ratio for the minced & puree. BUT when I MINCED the meat the first time it actually came out like PUREE (because they had the turkey so pumped again FFS). It actually worked OK, when I worked the seasoning as per the recipe it actually DID bind and get sticky. I made the tubes ...excellent!!, refer'd overnight, put them in zip locks and Sous Vide them 3.5 hours....excellent! Ice bath/Refrigerated them . Taste test with family overall we enjoyed it. But know now to tweak for us. - Too salty ! *** probably because our turkey was already pre pumped FFS - I smoked 1/2 the loaf after sous vide for 3.5 hours UNWAPPED on the rack... WAY BETTER with the bit of smoke & also less "moist" !! - I ground the turkey skin into the mince because someone said it added flavor...WRONG flavor for us hahaha - I will use ~60% less MSG next batch, and calculate the "salt" taking in consideration what the brine may have (we are happy with 1.25% salt for our tastes so far imho). REALLY ENJOYED making this Turkey Ham !! My tip is to re-CALCULATE the salt if your ingredients have salt added, AND Smok'em if you gott'em !! (Do NOT adjust the cure % imho ) AWESOME recipe !! Thanks in advance from Canada (not sure where you are from)
That’s thorough! Great tips for users especially about the pre-seasoned Turkey) Didn’t even know they do that)) Know they pump it full of moisture sometimes and your meat disappears into thin air) Smoking is great! Glad you took the time to give it a go! I’m South African 🇿🇦
I just wanna say thank you so much for doing this. I grew up eating ham, but after a lifetime of stomache aches, and an elimination diet run by a Dr., I found out why (mostly dairy and pork…luckily they have a pill for the dairy…cause I would eat pizza even if I regretted it EVERY TIME.) Anyhow, there were a few major brands who were making good turkey hams but over the pandemic they all ceased. Maybe due to lack on interest/income. I have recently found one more, and it is ok, but its not perfect, and certainly not guaranteed to stay. I have been trying all kinds of home curing processes for non-pork meats. This look abut exactly right, and I think I will be able to tweak this formula to get certain styles. For instance, one thing I liked about a certain brand of turkey ham, was that unlike traditional ham, it was smoothe without those random bits of hard gristle. I think the ammount of puree could get me that. It also had a nice hard skin though, despite being smooth, which I like and made it more ham-like. Maybe that part will be more tricky.
Thank you and thank God! Very funny video, by the way. I liked the commentary. They have stopped selling turkey ham in my state. The only way I can get it is if I travel to another state or order a $112 case online. My daughters have GERD and food allergies and turkey ham is one of the few proteins I can get them to eat. (They HATE beans! 😂) I cook turkey bacon for them, as of now, but it is very expensive to buy on a regular basis. I don't have all that fancy equipment but I'll be purchasing everything you said and will come back to add to my comment after making our first batch. Thanks again! Oh, one question, is there something I can use in place of MSG? 🤫 It gives me migraines. Thanks 😊
Thank you for the recipe and for the substitute for msg in the comments below. It really helps a lot and will try it. The main reason to make my own deli is to avoid some ingredients in commercial deli and msg is one of them for health reasons. So thanks a lot!
Hi I wanted to thank you for this video and recipe. My wife bought into the no MSG agenda due to her bad experiences with msg in Chinese cuisine. Regardless I decided to try it and being afraid of lack of MSG (flavor 😬), I added 1gm extra of garlic powder and 1gm of ground pepper. Excellent results and well are in love with the deli meat Thank you so much
I just found this video and want to try this at home. Looks so good. I will be feeding this to my toddler and dad who has high blood pressure so sodium is a concern. Can I cut out a large portion of the salt to make it baby friendly. I realize the taste won’t be the same which is fine, want to make sure that salt isn’t there for a reason other than taste.
Food grade wrap only melt at around 110C. Because water can’t get that hot it keeps the wrap from melting even if the oven is hotter. Like this in a warm water bath it’s basically just sous vide, but without the vac pac machine.
Hey thanks for this amazing video. Would it be safe to do the same with pork ham instead? I'd like to try this with a pork leg or gammon some call it? Thanks again
@@PantsDownApronsOn Well, your response is as useful as a rubber chicken at a formal dinner! Ha! Little ol' me and those rambunctious munchkins gobbled up that bologna faster than a cheetah on roller skates in just a measly couple of days. Take that, speedy sandwich devourers!😗
Yeah sure. Press it into an oven dish with another on top weighed down by a cast iron pan. If you don’t have that, then press it down extremely tight and cover with foil and cook it like a meat loaf.
Thanks for your amazing works..... I have 2 issues how can I get my bundle as compact as yours.... I tried my best to tighten it up but still it was kinda loose.... Second issue is that it took me 2 hours to send and yet the internal temperature was only 55. Any comments? Thanks again for all the help.
It takes some practice getting the roll tight. Use lots of cling film so it has some strength. Or use a large diameter casing meant for making these types of meats. The time will depend on how thick the “sausage” is, and also if there’s air trapped or part of the ham is not in contact with water, it will take longer, as air is a terrible heat conductor. Try and roll it a touch thinner or simply press into a flatter tray then bake it with something heavy on top.
Looks awesome, I've been working on turning pork fillet into bacon jerky. I've had great results but after making your Biltong (the best in existence) I'm wondering if Bacontong is possible. We haven't had trichinosis in UK pork since the 70's, probably be alright XD
Sure thing. Bacontong is a thing back home. They salt and spice the life out of it so don’t like it but you can use pork belly. Slice it thin then marinate it with whatever you want. I suggest you use a wet cure. 3% salt to weight of the meat. I made a jerky video using some Thai curry paste and fish sauce. Have a look. It will work for bacon jerky too. You could also dry ready streaky bacon. I would balance the salt a bit though by soaking in water over night then patting dry and adding a bit of maple or agave syrup before drying. Hope that helps!🍻
@@PantsDownApronsOn NICE! This is the jerky marinade I use: 1/8 cup Fish sauce 1/4 cup sugar 1/4 cup oyster sauce 1 tbsp of coarse pepper 1 tbsp garlic powder 1/2 tbsp sea salt
You have to keep the meat cold throughout the process so fridging then cooking goes beyond me. Curing salt is actually not compulsory. I use it because I want the meat to be that classic light rosy colour when done. However, you can leave it out. Many people don’t like consuming it because in unsafe quantities like anything else in unsafe quantities, it’s bad for you.
Just stuff it in the casing and that’s that. Get the thickest casing you can. If you don’t want either then just press it into a bread loaf pan and bake it like a meat loaf covered with foil. Internal temp to 68C and you on the way to mouth hole heaven
If you handle it daily then 4 days. If left untouched and vacuum sealed up to 14 days. It can also be frozen. So you can freeze half and keep the rest in the fridge.
That's one of the best videos on the subject, informational and entertaining. Just wanted to ask about the curing time. Doesn't the meat need to sit with the curing salt for a couple of days for it to "do it's thing" before cooking?
Nah because it’s minced and mixed in well it will do it’s thing. However, if you want you can leave the big pieces in the salt mix overnight and all will be good. Reason for not doing it with the mince, is that it will draw out the water and end up being dry.
No curing salt = no pinky meat. Add smoked or regular paprika to mince to mimic it somewhat No msg = less umami. To fix add soy sauce but it will change the colour a bit. So nothing drastic will happen. Just no pinky and not so tasty.
You’ll live. Breathing is more harmful. However, you could use a sausage casing or just cook it without the plastic. Stuff it into a casserole dish and bake low and slow.
Just wanna say though, my wife is asian, and “love you long time” hasn’t done any favors for her, or my daughters existence in this world. They get alot of shit from men everywhere they go. I do think, more than most girls do, and most girls get plenty. I appreciate the video and recipe. Just offering my life experience. Peace.
@@PantsDownApronsOn yeah it can be tough if over cooked they also have almost no fat. Most of its in the tail and feet. Trapping season starts in november
No. It has to be heated much higher to break down. If you are worried about plastic in general, simply bake it at a low temperature in a casserole dish.
Is nobody going to address the issue of heating Saran Wrap?! Not a good idea. As another poster said, if you want to get into making lunchmeats such as this a meat press is a worthwhile investment.
You could also use a muslin sausage bag or just bake it like a meatloaf without wrap. I have to address the fact that plastic wrap is safe to heat up to 110-120C. Water only goes to 100C max. In this recipe the water actually never boils and sits around 90C. Plug it into the old google for c to f conversion. So long story short. Breathing air will kill you faster than making your ham in plastic this way.
great but i would love a better or at least the same good deli ham but without msg, you put msj on pice a paper and eat it and it s good.....so waiting for the next one without the cheat code(msg). ty for all the other info tho very good.
Did I miss a curing time? Not sure why the cure is there considering this seemed to be made and cooked immediately. Why not just use salt/msg and cook the log immediately? Also not a fan of cooking in plastic wrap, but understand the need to pressurize the slurry into solid meat when cooked. Is there an alternative way? I use cure for ham/beef but that something that gets cured for a week or so before cooking.
Great question! You can cook it right after mixing in curing salt and still get that nice pink color because the meat is minced, pureed or cut into small bits. It also has plenty of time to do its thing while you prepare everything. Sodium nitrite, which is the active component in curing salt, reacts quickly with myoglobin in the meat to form nitrosomyoglobin - this is what gives cured meat its distinctive color. It gets cooked to a safe internal temperature which means we are not so much after the anti-microbial effects like with cured uncooked meats. However, you can simply leave it out and use paprika in the mix or if you want leave it in the fridge overnight before cooking if you feel more comfortable that way. Food safe plastic wraps can withstand temperatures up to 110C. By steaming in water or cooking in a water bath the temp never reaches that high. A good alternative is to bake it like a meatloaf in baking dish pressed down with a heavy pan. You can also wrap it in baking paper then wrap in foil very tightly for the same results. Hope that helps.
@@PantsDownApronsOn Thank you for taking the time to answer. After watching, searched and found there are also stainless steel forming devices which form tubes. I do think your plastic wrapped form was more traditional looking. I know the plastics industry rates certain plastics to work at higher temperatures but over the last decades they have lied or overstated safety many times so I have a total lack of trust in plastics. Still use them for some things. Thanks again and happy holidays!
@Chris-ut6eq You are correct! Honestly I also hate plastics and the lies they have told us but unfortunately and sadly so we simply do not have a cost effective safe alternative yet. Our plastics waste is 3 times that of organic waste in the production kitchen and also at home. Terrible. Happy holidays! 🎄
4g curing salt for that quantity of meat? 🤔 i never exceed 2 grams per kilogram no matter what I'm making. Also give it time to oxidise or at least put some accelerator. Cooking it right away is unwise. #1 is really potent stuff, be careful to use it properly. I will try this recipe, cheers.
if you have any understanding of plastics and basic chemistry you wouldn't be using plastic wrapped up against food and exposed to heat. Just look up heating food wrapped in plastic wrap. Otherwise, recipe looks great. I'm planning to try it with a stainless steel meat press.
Блин, понял, на кого похожи твои видео - Джошуа Вайсман, тоже биролл в конце, тоже на ферментации помешан, фартук полосатый. Единственное, у Джошуа волос побольше и рецепты не всегда интересные.
Ugh, it’s not an old wives tale that MSG is bad. If you have an allergy to it as I do, it’s extremely bad. It causes severe headache and nausea for me. I always know when something has MSG because I’ll get the MSG headache almost immediately. I know a lot of people just like me as well, so clearly it’s not super great.
Anything is bad if you're allergic to it but people were saying MSG caused cancer and villainized it when it just wasn't true, it's no worse than regular salt, for non-allergic people you just use it in moderation like all things.
@@frankokozzo that’s actually not true. There’s a difference between a small natural occurring amount and then an obscene unnatural most likely chemical processed amount that’s added. The amount in a couple slices of tomatoes is going to be far less than the gobs added to junk food or certain restaurant dishes. I can handle items with a low msg content but I absolutely can tell when too much is in there. You can’t act like just because it’s naturally occurring it can’t be a problem. Processing can change everything. The fact that it’s made by a fermentation process alone could be the problem. All alcohol is made from natural items via a fermentation process but I’m allergic to it. Melatonin is naturally occurring but I can’t take melatonin tablets or else I’ll take a trip to the hospital. When you F with nature, you can F with the body.
Unfortunately, you are very wrong that turkey thighs are readily available in US markets. They are among my favorites. Often when I shop, I look for and/or inquire to get them, only to be told they are not available. Even during the holiday seasons. Maybe where you live you can get turkey thighs, but here in Delaware USA, which produces more chickens that almost anywhere, we can't get them. Maybe I should try your recipe using chicken thighs!
Mouth(nose) + Air + breathe = pollution in your body. Can run but you can’t hide. Whatever you’re doing in life will contribute to either scenario of plastics or pollution. Think the tiny bit of “food safe” wrap in this case used at “safe” temp is the least of our worries)) Apologies for making your fears worse than they already are. 😕
I followed this today, using a young Turkey I bought after thanksgiving for 69¢ a lb. I didn’t have enough dark meat, had to incorporate some white (I put it in he mince and paste), OH MY GOODNESS GRACIOUS! Delicious! I roasted the remainder of the breast and sliced it up, too! Kroger Grab n’ Go Turkey and Ham is $12.99 a lb. Thank you so much for sharing this! Turned out EXACTLY like yours! Yum!
Glad you like it! Exact reason I developed this recipe is because it’s way cheaper and much tastier than the bought stuff. We solely use this now in my kitchens. Paid for itself many times over.
Question, how is boars head compared to this recipe? Boars head turkey don't chop or mince the meat, they roast it as a whole chicken I believe.
A spring loaded ham can makes this super simple and you don't need cling wrap
My mother worked for Bill maher turkey farm, and they made some of the best turkey ham I ever ate. There BBQ turkey ham was most awesome.
Thank you. Unable to get a meat press. I appreciate this.
This is wonderful! I used to buy Jennie-O Turkey Ham whenever I could find it, but it was discontinued, and I really miss it. Will definitely be making this!
Yes... this is why I'm here. Remaking Jennie - O turkey ham.
I have a very simple rule of thumb to check if the food is vegan. If it has eyes, it's an animal, otherwise vegan. So, boloney is purely vegan product.
I love them Vegan oysters. 😋
lol
I wouldn't be surprised if there were eyes in store bought Bologna
Turkeys have eyes! So not vegan!
Potatoes have eyes
BEST VIDEO EVER! Gonna do this thanks!
EXCELLENT information humor and video! VERY WELL-DONE friend! Thank you so much for posting it for all of us to see.
Excellent video !! I had a couple frozen turkeys so deboned one to make this great looking recipe!!
Sharing our experience :
My thawed frozen turkey was SO "wet" (they inject the crap into them ffs), I had to adapt a few things but followed your RECIPE to the T except the water (& egg white) for 3000grams meat.
But I used both the white & dark meat 50/50 for the cubed, same ratio for the minced & puree.
BUT when I MINCED the meat the first time it actually came out like PUREE (because they had the turkey so pumped again FFS).
It actually worked OK, when I worked the seasoning as per the recipe it actually DID bind and get sticky.
I made the tubes ...excellent!!, refer'd overnight, put them in zip locks and Sous Vide them 3.5 hours....excellent! Ice bath/Refrigerated them .
Taste test with family overall we enjoyed it. But know now to tweak for us.
- Too salty ! *** probably because our turkey was already pre pumped FFS
- I smoked 1/2 the loaf after sous vide for 3.5 hours UNWAPPED on the rack... WAY BETTER with the bit of smoke & also less "moist" !!
- I ground the turkey skin into the mince because someone said it added flavor...WRONG flavor for us hahaha
- I will use ~60% less MSG next batch, and calculate the "salt" taking in consideration what the brine may have (we are happy with 1.25% salt for our tastes so far imho).
REALLY ENJOYED making this Turkey Ham !!
My tip is to re-CALCULATE the salt if your ingredients have salt added, AND Smok'em if you gott'em !!
(Do NOT adjust the cure % imho )
AWESOME recipe !!
Thanks in advance from Canada (not sure where you are from)
That’s thorough!
Great tips for users especially about the pre-seasoned Turkey) Didn’t even know they do that))
Know they pump it full of moisture sometimes and your meat disappears into thin air)
Smoking is great!
Glad you took the time to give it a go!
I’m South African 🇿🇦
This is one of the best videos I've seen making your own healthier cooked meat. I am going to try this. The commentary was entertaining lol lol lol 😆
Glad you enjoyed it!
I just wanna say thank you so much for doing this. I grew up eating ham, but after a lifetime of stomache aches, and an elimination diet run by a Dr., I found out why (mostly dairy and pork…luckily they have a pill for the dairy…cause I would eat pizza even if I regretted it EVERY TIME.) Anyhow, there were a few major brands who were making good turkey hams but over the pandemic they all ceased. Maybe due to lack on interest/income. I have recently found one more, and it is ok, but its not perfect, and certainly not guaranteed to stay. I have been trying all kinds of home curing processes for non-pork meats. This look abut exactly right, and I think I will be able to tweak this formula to get certain styles. For instance, one thing I liked about a certain brand of turkey ham, was that unlike traditional ham, it was smoothe without those random bits of hard gristle. I think the ammount of puree could get me that. It also had a nice hard skin though, despite being smooth, which I like and made it more ham-like. Maybe that part will be more tricky.
Underrated channel
Most outstanding!!!
Best one I’ve seen so far 👍🏽👍🏽👍🏽
Wow lovely turkey ham recipe n supper results, well explained A2Z to n understanding,I'm pleased n happy watching ur post from TANGA Tanzania.
OMFG this is so cool and easier to make than I thought !!
Looks amazing :) Masterpiece :)
This is what my life needed
Wonderful video and great instructions!
First time seeing this channel, great video 👍🏼
Thank you and thank God! Very funny video, by the way. I liked the commentary. They have stopped selling turkey ham in my state. The only way I can get it is if I travel to another state or order a $112 case online. My daughters have GERD and food allergies and turkey ham is one of the few proteins I can get them to eat. (They HATE beans! 😂) I cook turkey bacon for them, as of now, but it is very expensive to buy on a regular basis.
I don't have all that fancy equipment but I'll be purchasing everything you said and will come back to add to my comment after making our first batch. Thanks again!
Oh, one question, is there something I can use in place of MSG? 🤫 It gives me migraines. Thanks 😊
Most welcome. You can leave the msg out. Add a bit of soy sauce or tamari for a bit of umami flavour!
Thank you for the recipe and for the substitute for msg in the comments below. It really helps a lot and will try it. The main reason to make my own deli is to avoid some ingredients in commercial deli and msg is one of them for health reasons. So thanks a lot!
I love ham, just not the cancer risk. So excited to try this thank you
Hi
I wanted to thank you for this video and recipe.
My wife bought into the no MSG agenda due to her bad experiences with msg in Chinese cuisine.
Regardless I decided to try it and being afraid of lack of MSG (flavor 😬), I added 1gm extra of garlic powder and 1gm of ground pepper.
Excellent results and well are in love with the deli meat
Thank you so much
Happy you found a way and like it!
Holy shit this looks rad. Fun editing, too. Subbed!
This looks amazing!! I'm definitely gonna give it a try. Would it work with pork as well? Using the lean part (dunno the name in english)
Could do with pork yes, but use pork neck instead of loin. It needs some fat otherwise it could easily go dry if it even slightly overcooks
it works with tenderloin. I made round lean bacon for sandwiches and pizza topping.
Well explained. I know boars head makes turkey deli as a whole meat. This recipe I need to try some day. Thanks.
Excellent looking Turkeyroll..Thank you for sharing❤South africa
Welcome
I just found this video and want to try this at home. Looks so good. I will be feeding this to my toddler and dad who has high blood pressure so sodium is a concern. Can I cut out a large portion of the salt to make it baby friendly. I realize the taste won’t be the same which is fine, want to make sure that salt isn’t there for a reason other than taste.
Sure. Remove as much salt as you want
Thanks soooooooooooooooooo much lunch meat is too expensive nowadays you are the bomb thanks again
Welcome! Enjoy!
great video. i didnt know this is how it was done
Question, is it safe to use kitchen wrap plastic? I didn't see you specified a type
Thanks
Wait all these years chefing & i never thought to use Plastic wrap as a net/twine alternative? I'm surprised it doesn't melt...
Food grade wrap only melt at around 110C. Because water can’t get that hot it keeps the wrap from melting even if the oven is hotter. Like this in a warm water bath it’s basically just sous vide, but without the vac pac machine.
Hey thanks for this amazing video. Would it be safe to do the same with pork ham instead? I'd like to try this with a pork leg or gammon some call it? Thanks again
Sure thing. Any meat you like 👍
Thank you very much, this is very helpful, could you tell us for how long can we keep this in fridge?
Depends how many times you open slice and put it back. Because each time introduces some bacteria. 5 days is good. Vacuum sealed two weeks to 3 weeks.
@@PantsDownApronsOn Well, your response is as useful as a rubber chicken at a formal dinner! Ha! Little ol' me and those rambunctious munchkins gobbled up that bologna faster than a cheetah on roller skates in just a measly couple of days. Take that, speedy sandwich devourers!😗
This is such a great video! If you do the sous vide method how long should you sous vide it for?
We do 90 to 120 minutes depending on the thickness of the roll. Basically until it reaches 68C then chill it down.
Thank you!
looks perfect... but i don't want to use plastic when cooking... can i get that texture with out the plastic use?
Yeah sure. Press it into an oven dish with another on top weighed down by a cast iron pan. If you don’t have that, then press it down extremely tight and cover with foil and cook it like a meat loaf.
Mant thaks fir sahring this, nice work around for Turkey! Q: What do you think about doing the same for Chicken instead? Thansk again!
Welcome! Sure thing! We do it with chicken, turkey, pork, beef, and bad employees
That looks amazing! But it looks like it makes a lot. Can I freeze it? Better to freeze before or after cooking?
It’s extremely tasty so you’ll probably finish it in no time. But sure. You can freeze it before or after. Up to you
Thanks for the support!
Thanks for your amazing works.....
I have 2 issues how can I get my bundle as compact as yours.... I tried my best to tighten it up but still it was kinda loose....
Second issue is that it took me 2 hours to send and yet the internal temperature was only 55.
Any comments?
Thanks again for all the help.
It takes some practice getting the roll tight. Use lots of cling film so it has some strength. Or use a large diameter casing meant for making these types of meats. The time will depend on how thick the “sausage” is, and also if there’s air trapped or part of the ham is not in contact with water, it will take longer, as air is a terrible heat conductor.
Try and roll it a touch thinner or simply press into a flatter tray then bake it with something heavy on top.
Will a mandoline slicer be able to cut it thin and even?
Looks awesome, I've been working on turning pork fillet into bacon jerky. I've had great results but after making your Biltong (the best in existence) I'm wondering if Bacontong is possible. We haven't had trichinosis in UK pork since the 70's, probably be alright XD
Sure thing. Bacontong is a thing back home. They salt and spice the life out of it so don’t like it but you can use pork belly. Slice it thin then marinate it with whatever you want. I suggest you use a wet cure. 3% salt to weight of the meat. I made a jerky video using some Thai curry paste and fish sauce. Have a look. It will work for bacon jerky too. You could also dry ready streaky bacon. I would balance the salt a bit though by soaking in water over night then patting dry and adding a bit of maple or agave syrup before drying. Hope that helps!🍻
@@PantsDownApronsOn NICE! This is the jerky marinade I use:
1/8 cup Fish sauce
1/4 cup sugar
1/4 cup oyster sauce
1 tbsp of coarse pepper
1 tbsp garlic powder
1/2 tbsp sea salt
Looks delicious
Love this but what if I want honey added when Do I add for that little sweetness
Add it to the minced and pureed meat
How many days does this last in the refrigerator?
tku for this it looks delicious, plz tell me why some people refrigerate & them cook? & why some use uring salt & others do not?
You have to keep the meat cold throughout the process so fridging then cooking goes beyond me. Curing salt is actually not compulsory. I use it because I want the meat to be that classic light rosy colour when done. However, you can leave it out. Many people don’t like consuming it because in unsafe quantities like anything else in unsafe quantities, it’s bad for you.
Any extra tips for going the sausage casing route? I am not a fan of eating things that are boiled in plastic
Just stuff it in the casing and that’s that. Get the thickest casing you can. If you don’t want either then just press it into a bread loaf pan and bake it like a meat loaf covered with foil. Internal temp to 68C and you on the way to mouth hole heaven
@@PantsDownApronsOn Much appreciated
Use parchment paper it holds well
Loaf pans work great in a slow oven, but a stainless-steel ham press in simmering pot on top of the stove is even better.
Looks good! But I am a bit worried about thebpakstic and the heat to be honest
It’s fine at the temperature we use. However, you could skip the plastic and use foil or simply bake it in a metal or casserole dish.
instead of wrapping in plastic & rolling can this be put in a ham maker & cooked in water instead of the oven?
Sure thing.
@@PantsDownApronsOn tku
That looks very tasty. I'd be tempted to throw in some pitted olives or pistachios. Very, very nice.
Good thinking.
nice short cut
How long does the ham last in the refrigerator this way?
If you handle it daily then 4 days. If left untouched and vacuum sealed up to 14 days. It can also be frozen. So you can freeze half and keep the rest in the fridge.
That's one of the best videos on the subject, informational and entertaining.
Just wanted to ask about the curing time.
Doesn't the meat need to sit with the curing salt for a couple of days for it to "do it's thing" before cooking?
Nah because it’s minced and mixed in well it will do it’s thing. However, if you want you can leave the big pieces in the salt mix overnight and all will be good. Reason for not doing it with the mince, is that it will draw out the water and end up being dry.
😄👍🏿Good Stuff, Great Tips
Welcome
The amount of sausage jokes on this video are overwhelming 😵
Love it😊
Earth destroyer?? How DARE you?? You're depriving me of a real childhood!!!
Is this what would be considered "American" bologna?
Anything else I can use instead of vodka?
It's water, not vodka. He just said vodka as a joke because the word water shares a root with vodka.
I'm gonna try it , thank you...... but that was the closest near miss finger slice. wow. 🤥
What happens if I skip the curing salt and the msg?
No curing salt = no pinky meat. Add smoked or regular paprika to mince to mimic it somewhat
No msg = less umami. To fix add soy sauce but it will change the colour a bit.
So nothing drastic will happen. Just no pinky and not so tasty.
You can use stock powder instead of msg
@@SuperSpecies thank you
@@PantsDownApronsOn thank you ❤️
is it safe to use plastic wrap? Doesn't it release harmful chemicals while cooking?
You’ll live. Breathing is more harmful. However, you could use a sausage casing or just cook it without the plastic. Stuff it into a casserole dish and bake low and slow.
Just wanna say though, my wife is asian, and “love you long time” hasn’t done any favors for her, or my daughters existence in this world. They get alot of shit from men everywhere they go. I do think, more than most girls do, and most girls get plenty. I appreciate the video and recipe. Just offering my life experience. Peace.
Damnation that looks good ‼️
What MSG does to the meat?
daai lyk nou lekker hoe gemaak met n varkie
Smaak self met n varkie en bietjie heel blokkies spek. Vir vark like ek vark nek
Wonder if this could work with beaver
Mince it all. The chunks won’t be good.
@@PantsDownApronsOn idk I find beaver is on par with fine grass fed beef with a texture similar to pasture raised pork
If you have beaver that good then go for it. The stuff I’ve tasted was pretty tough though.
@@PantsDownApronsOn yeah it can be tough if over cooked they also have almost no fat. Most of its in the tail and feet. Trapping season starts in november
If you make bacon from scratch. Please make a video. Thanks for the brilliant videos.
Sure thing!
Won’t the heated plastic release carcinogens into the meat?
No. It has to be heated much higher to break down. If you are worried about plastic in general, simply bake it at a low temperature in a casserole dish.
I'm sous viding them rn but for HOW LONG
2 hours to be safe
@@PantsDownApronsOn bet bet
Can you freeze it?
Sure thing
Is it possible to incorporate smoke to this?
Sure! Just add some liquid smoke to the raw ingredients or smoke it low when it’s cooked.
To quote Uncle Roger, "MSG, stands for Make Shit Good"
Should be “ Make Shit Great”)
Is there an alternatif to the cure and msg?.
Leave it out. Add a touch more salt, and smoked paprika for color.
Is nobody going to address the issue of heating Saran Wrap?! Not a good idea. As another poster said, if you want to get into making lunchmeats such as this a meat press is a worthwhile investment.
You could also use a muslin sausage bag or just bake it like a meatloaf without wrap. I have to address the fact that plastic wrap is safe to heat up to 110-120C. Water only goes to 100C max. In this recipe the water actually never boils and sits around 90C. Plug it into the old google for c to f conversion. So long story short. Breathing air will kill you faster than making your ham in plastic this way.
great but i would love a better or at least the same good deli ham but without msg, you put msj on pice a paper and eat it and it s good.....so waiting for the next one without the cheat code(msg). ty for all the other info tho very good.
Can i do this with minced chicken breast?🧐
Sure thing
Did I miss a curing time? Not sure why the cure is there considering this seemed to be made and cooked immediately. Why not just use salt/msg and cook the log immediately? Also not a fan of cooking in plastic wrap, but understand the need to pressurize the slurry into solid meat when cooked. Is there an alternative way? I use cure for ham/beef but that something that gets cured for a week or so before cooking.
Great question! You can cook it right after mixing in curing salt and still get that nice pink color because the meat is minced, pureed or cut into small bits. It also has plenty of time to do its thing while you prepare everything.
Sodium nitrite, which is the active component in curing salt, reacts quickly with myoglobin in the meat to form nitrosomyoglobin - this is what gives cured meat its distinctive color.
It gets cooked to a safe internal temperature which means we are not so much after the anti-microbial effects like with cured uncooked meats.
However, you can simply leave it out and use paprika in the mix or if you want leave it in the fridge overnight before cooking if you feel more comfortable that way.
Food safe plastic wraps can withstand temperatures up to 110C. By steaming in water or cooking in a water bath the temp never reaches that high.
A good alternative is to bake it like a meatloaf in baking dish pressed down with a heavy pan. You can also wrap it in baking paper then wrap in foil very tightly for the same results.
Hope that helps.
@@PantsDownApronsOn Thank you for taking the time to answer. After watching, searched and found there are also stainless steel forming devices which form tubes. I do think your plastic wrapped form was more traditional looking.
I know the plastics industry rates certain plastics to work at higher temperatures but over the last decades they have lied or overstated safety many times so I have a total lack of trust in plastics. Still use them for some things.
Thanks again and happy holidays!
@Chris-ut6eq You are correct! Honestly I also hate plastics and the lies they have told us but unfortunately and sadly so we simply do not have a cost effective safe alternative yet. Our plastics waste is 3 times that of organic waste in the production kitchen and also at home. Terrible. Happy holidays! 🎄
Great recipe.....but My legs are swelling just watching this 😂🧂🧂🧂🧂 how salty is it in the end?
4g curing salt for that quantity of meat? 🤔 i never exceed 2 grams per kilogram no matter what I'm making. Also give it time to oxidise or at least put some accelerator. Cooking it right away is unwise. #1 is really potent stuff, be careful to use it properly. I will try this recipe, cheers.
No, he used only 1 gram of curing salt..
He used 1g, 1g, and 2g in each bowl, which totals to 4g. @@budhiardianto2374
What is the shelf life sir ??
Up to twee weeks vac sealed. If you use it and keep it in the fridge daily, 5 days depending on how carefully you handle it. Freezer for long time
I need the recipe
Recipe link in description
Can you use beef?
Sure thing but don’t use chunks of meat
if you have any understanding of plastics and basic chemistry you wouldn't be using plastic wrapped up against food and exposed to heat. Just look up heating food wrapped in plastic wrap. Otherwise, recipe looks great. I'm planning to try it with a stainless steel meat press.
Why you make the msg sound funny is it that bad to consume 😂😂
Uhhm, Yes. This is happening
Had to check what MSG is. F.. me!
Can u make this with pork
Sure. With whatever you want.
Is that a boloney in your pocket or are you just happy to see me?
It's not baloney - it's the truth.
Pants Down Baloney On 😮
Or out👀🙊
@@PantsDownApronsOn Safety first in the kitchen! 🤡
Блин, понял, на кого похожи твои видео - Джошуа Вайсман, тоже биролл в конце, тоже на ферментации помешан, фартук полосатый. Единственное, у Джошуа волос побольше и рецепты не всегда интересные.
Msg?
6:16 🫣🫣🫣
I thought curing salt needed a day or two before being safe to eat? Or is the amount here so marginal its passable?
Ugh, it’s not an old wives tale that MSG is bad. If you have an allergy to it as I do, it’s extremely bad. It causes severe headache and nausea for me. I always know when something has MSG because I’ll get the MSG headache almost immediately. I know a lot of people just like me as well, so clearly it’s not super great.
Just leave it out. Put some smoked paprika in the mince and change the regular salt to celery salt.
Anything is bad if you're allergic to it but people were saying MSG caused cancer and villainized it when it just wasn't true, it's no worse than regular salt, for non-allergic people you just use it in moderation like all things.
That means that they are also allergic to Cheeses and Tomatoes because both of them have a heap of MSG in them,
@@frankokozzo that’s actually not true. There’s a difference between a small natural occurring amount and then an obscene unnatural most likely chemical processed amount that’s added. The amount in a couple slices of tomatoes is going to be far less than the gobs added to junk food or certain restaurant dishes. I can handle items with a low msg content but I absolutely can tell when too much is in there. You can’t act like just because it’s naturally occurring it can’t be a problem. Processing can change everything. The fact that it’s made by a fermentation process alone could be the problem. All alcohol is made from natural items via a fermentation process but I’m allergic to it. Melatonin is naturally occurring but I can’t take melatonin tablets or else I’ll take a trip to the hospital. When you F with nature, you can F with the body.
No one cares. Stop coming on UA-cam to cry about your inferior immune system.
Unfortunately, you are very wrong that turkey thighs are readily available in US markets. They are among my favorites. Often when I shop, I look for and/or inquire to get them, only to be told they are not available. Even during the holiday seasons. Maybe where you live you can get turkey thighs, but here in Delaware USA, which produces more chickens that almost anywhere, we can't get them. Maybe I should try your recipe using chicken thighs!
Chicken works just as good.
Fokken baie sout😅
Moenie worry nie. Als is ok)
Heat + plastic + food = microplastics in your food
Mouth(nose) + Air + breathe = pollution in your body.
Can run but you can’t hide.
Whatever you’re doing in life will contribute to either scenario of plastics or pollution.
Think the tiny bit of “food safe” wrap in this case used at “safe” temp is the least of our worries))
Apologies for making your fears worse than they already are. 😕
Cooking in plastic. Blech
don't add MSG , its not the best option