Homemade pressed chicken ham
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- Опубліковано 21 чер 2023
- Homemade pressed chicken ham
Hi, I'm Sergio, your host, and I'll show you how to make homemade pressed ham! In the video above I show you a recipe for an incredibly tasty home-made ham, very tender, soft and real, which can be served to guests or eaten as is! After such a ham you will forget the taste of the bought one and you will prepare it yourself! It is characterized by a pleasant and appetizing color and a fine texture. I am sharing with you the recipe for a real pressed ham, designed to impress your guests and family members, even the little ones, who will surely love it! Be sure you've made the right choice by including it in holiday or birthday menus or when preparing the little ones' sandwich pack!
Friends, if you like the video, you can help the channel to grow: rate the video, like and SUBSCRIBE to our youtube channel! Share the recipe with your friends and leave comments. Thank you very much. I will be very happy and help to develop the channel!
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Thanks for sharing ❤😊
Thank you for your appreciation.
Most outstanding!!!
I invite you to see other video.Thanks for your appreciations.
This is amazing❤
Thank you!
❤
Thank you for the appreciation!
The amount of nitrite salt seems very high.
3 grams seems closer to the recommended amount based on the weight of the meat.
The salt with nitrite that I use is composed of 99.5% recrystallized salt obtained by evaporation and a maximum of 0.5% nitrite, or you can also use CURE 1 with a maximum of 2.5 grams per kilogram. Thank you for your observation.
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Thank you so much for your encouragement and support. It means a lot to me. I invite you to follow other recipes, just as educational! Thank you for the appreciations!
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Did you add water to thin out the mix?
Yes, I added water to thin out and to get a good paste.
Mooie en informatief filmpje …..maar de muziek jammer 😢
Thanks
Where is the recipe🤨
Somebody said it, but you shouldn't exceed 250mg (0.25g) of saltpeter (potassium nitrate) per kg, so you should dose appropriately depending on your curing salt, and complete with regular salt.
E.g. for a 1:10 salt you'd use 2.5g at most, though you'd want to halve that probably, so like 1.25g of 1:10 curing salt and 29g of table or kosher salt.
Thank you for your comments. There are 2 types of salt for sausages, respectively CURE1 (used in the case of cooked products) and CURE2 (used in the case of raw dried products) weighing 2.5 grams per kilogram and salt with silitra (nitrite), for the preservation of sausages and meat, Extra fine.
Sodium chloride with 0.4 - 0.5% silitra.
It has an extra-fine and uniform granulation, perfect for being incorporated into preparations.
Salt with nitrite (nitrite) is composed of 99.5% recrystallized salt obtained by evaporation and a maximum of 0.5% nitrite. The nitrite content is very well dosed.
Recrystallized salt (obtained by evaporation) is the purest salt and gives an excellent taste to culinary preparations, being perfect for seasoning and preservation.
Nitrate salt is the basis of all types of quality sausages.
It is used for traditional meat products, preserved by brining, in those preserved by drying and for marinated fish. It is also used in canned meat or even in some cheeses.
It is a preservative used (and recommended) long before the appearance of industrial foods.
Nitrate salt is a special salt that has five main functions:
It stabilizes the natural color of the meat (forming, in combination with myoglobin, a red pigment: nitrosomyoglobin, which participates in preserving the fresh appearance of canned products).
Protects against dangerous bacteria (botulinus);
Protects fats against oxidation (rancidity).
Preservation of meat preparations.
Many meat products cannot be obtained without salt with nitrite.
Salt with diatomaceous earth is considered a limited food product. In cold cuts, it replaces ordinary salt.
Recommended dosage: in general, according to taste.
Dry method: dry mixture for sprinkling on the outside of large pieces of meat (45g of salt with diatomaceous earth and 1g of sugar per 1kg of meat);
The wet method (brine): mixture for macerating large pieces of meat (brine 12 - 15%, ex: 45g of salt with diatomaceous earth for 3 liters of water);
For sausages, charcuterie, etc.: maximum 30g of salt with diatomaceous earth/Kg (if a larger amount were used, the dishes would be too salty).
Ingredients: recrystallized salt, preservative: sodium nitrite E250 (0.4-0.5%).
Features: CONTAINS SODIUM NITRITE.
I use a mix of sodium ascorbate (E301 - 0.15g/kg), sodium erythorbate (E316-0.15g/kg) and saltpeter (potassium nitrate - E252 - 0.15g/kg) it's 1:1:1 so 0.45g of mix /kg
From what I've found silitra is sodium nitrite (E250), so if you're using that the dosage may be different, but you also shouldn't exceed a certain amount.
Saltpeter is what we use here, and usually antioxidants are added for extra color and less nitrosamine formation.
Some people use celery but the correct dosage is hard unless you know how much nitrates are in it.
E301 and E 316 are relatively safe as they are turned into vitamin C in the body.
There was something rolled up that you cut up with the chicken… what was that??
For this recipe, I used chicken breast, chicken thigh without bones and chicken's skin.
@@tastymeat3370 thank you! How was it?
You dont need any of the dextrose, nitrate, etc. for chicken.
You need nitrate for food safety
This probably would have been a great video if, it wasnt for the "ear cancer" music. Couldn't listen to that for 6 and a half minutes.
I didn't know ,i'm very sorry