I’m sorry I wasn’t able to follow your video due to it’s quality. On my end the voice stopped for a while at the most important part. I’m sorry there wasn’t a written recipe. My loss! I’m glad the rest of the people found it ok. Thanks anyway.🙏🏻🙏🏻
Maybe tur audio goes low. However you put captions over what you were doing so I think I got it all. 1000 grams of meat. 300 grams to be taken out to be processed in food processor. Salt is 2.5% of meat weight. Curing salt is 0.25% of meat weight. Put both salts in 100ml of cold water. 30ml of salt water to be used while processing the 300 grams of meat. Combine processed meat (300 grams) and diced meat (700 grams) and add the remaining 70mls of salt water mix. Mix well for 10 minutes and place in fridge for 2 hours. Mix again by hand for 5 minutes and place in fridge again for 2 hours. Do that a total of 3x. Place meat in meat container cooker thingy. Lol sorry dont know proper name. Place in pot of water at temp of 175* F until internal temp reaches 160*F. May take up to or over 2 hours. Once at 160* take out and place in ice bath for 20 minutes then place in fridge for 24 hours. Enjoy the heck out of it and make what ever your stomach pleases! I think I got it! Cant wait to try it. I got a 275lb pig from my brother n laws ranch and man I'm so excited to make so many things. I'm glad I found your video. Gracias amigo!
You should know for best results, the pot needs to stand in the Fridge for 2 or 3 days at least before cooking to allow time for the curing process to take place. It won't get any saltier so is ok to leave it a week or more, the longer the better the flavour. I let mine cure for 5 days.
Hello, thanks for the recipe, I made it came out great. Do you think you can redo the video, about 65% or more has no sound at all. It’s very hard to know what is going on, I watched other videos that is how I figured out what you’re talking about. Also I would appreciate it if you advise me on how to infuse rosemary in the ham. I wanted to make rosemary ham but I don’t think I did it successfully because I did not know how to infuse it, so any advice will be happily accepted. Thank you so much
I was surprised to see you do the meat paste method which I borrowed from making Moo Yor. Everyone else just uses pork chunks. Guess I didn't reinvent it. Much better method as then other method results in a less cohesive ham. I cook it sous vide to 155F. So you night want to try cooking to a lower temperature. 2 to 2.5 hoursm
Thanks for video! Is not 25g of salt too much? Usually I use "prague powder #1" and kosher salt in proportion 1:1 Also usually I 'm adding small amount of nutmeg and gochugaru or crashed chili - it makes taste slightly birghter.
@@zemelya1980 Usually I'm preparring batch from 2kg of meat. For kosher meat (already partially salted) I'm using 1tsp of "prague powder #1" and 1tsp of salt. For non-kosher meat (not processed with salt) - 1tsp/1tbsp. You can fine tune taste with some experience, but only quantity of regular salt should be variated.
Great vid! Have been looking for chopped ham recipe that I could finish sous vide. Looks like your recipe stuffed into a large diameter fibrous casing then vacuum sealed & cooked S/V might be just the ticket. Merry Christmas & thanks
Bad audio, bad lighting, and a waste of good ham meat. If that crappy chopped ham loaf is the best thing you've ever eaten then I suggest you try going to a restaurant once in your lifetime. Better off brining the ham and smoking it.
Thumbs up, but only because you had your doggo in the video and your doggo seems to like your food!
Thank you soo much for the recipe I will try it with chicken and turkey
Let me know the results! I ve never tried with poultry! 👍🏻👍👍🏿
Won’t need the Cure 1 with Chicken or Turkey - i just add 20g Salt per 1 Kg.
Thank you. I am going to make some soon when my meat press arrives. Your dog is so cute, and well behaved.
Thanks! 👍
I’m sorry I wasn’t able to follow your video due to it’s quality. On my end the voice stopped for a while at the most important part. I’m sorry there wasn’t a written recipe. My loss! I’m glad the rest of the people found it ok. Thanks anyway.🙏🏻🙏🏻
Thank You. I re-watched and I haven’t found any Issues. Try to watch again! 👍👍🏻👍🏿
Maybe tur audio goes low. However you put captions over what you were doing so I think I got it all.
1000 grams of meat. 300 grams to be taken out to be processed in food processor.
Salt is 2.5% of meat weight.
Curing salt is 0.25% of meat weight.
Put both salts in 100ml of cold water.
30ml of salt water to be used while processing the 300 grams of meat.
Combine processed meat (300 grams) and diced meat (700 grams) and add the remaining 70mls of salt water mix. Mix well for 10 minutes and place in fridge for 2 hours. Mix again by hand for 5 minutes and place in fridge again for 2 hours. Do that a total of 3x.
Place meat in meat container cooker thingy. Lol sorry dont know proper name.
Place in pot of water at temp of 175* F until internal temp reaches 160*F. May take up to or over 2 hours.
Once at 160* take out and place in ice bath for 20 minutes then place in fridge for 24 hours.
Enjoy the heck out of it and make what ever your stomach pleases! I think I got it! Cant wait to try it. I got a 275lb pig from my brother n laws ranch and man I'm so excited to make so many things. I'm glad I found your video. Gracias amigo!
@@lzrnurse79 Thank you so much. 👍👍
@@lzrnurse79 Thank you for doing this, saved me some time, appreciate that
Hi I followed your recipe n made d ham...it turned out awesome...thnks for d lovely recipe
Thanks for participated! 👍👍🏻👍🏿
You should know for best results, the pot needs to stand in the Fridge for 2 or 3 days at least before cooking to allow time for the curing process to take place.
It won't get any saltier so is ok to leave it a week or more, the longer the better the flavour. I let mine cure for 5 days.
Thanks!!! 👍👍👍
If you don't use nitrite salt,the time in the fridge is just for the spices to penetrate the meat chunks.there is no curing involved.
@@andrew5829 If you don't use Nitrite it's not ham, end of.
i love your t-shirt
Wow, best I have seen. Where did you get that gadget that you put the ham in? Can you make rosemary ham?
Thanks!!! 👍👍🏿
You hooked up the dog with a quick fix 😂.
👍
Hello, thanks for the recipe, I made it came out great. Do you think you can redo the video, about 65% or more has no sound at all. It’s very hard to know what is going on, I watched other videos that is how I figured out what you’re talking about. Also I would appreciate it if you advise me on how to infuse rosemary in the ham. I wanted to make rosemary ham but I don’t think I did it successfully because I did not know how to infuse it, so any advice will be happily accepted. Thank you so much
Sorry about it! Going to try! Thanks
@@casadipucci did you figure out how to infuse rosemary flavor in the ham please?
I was surprised to see you do the meat paste method which I borrowed from making Moo Yor. Everyone else just uses pork chunks. Guess I didn't reinvent it. Much better method as then other method results in a less cohesive ham. I cook it sous vide to 155F. So you night want to try cooking to a lower temperature. 2 to 2.5 hoursm
👍👍🏻👍🏿
Thanks for video!
Is not 25g of salt too much? Usually I use "prague powder #1" and kosher salt in proportion 1:1
Also usually I 'm adding small amount of nutmeg and gochugaru or crashed chili - it makes taste slightly birghter.
👍🏻
Then how much salt do you use for 1 kilo of meat???
@@zemelya1980 Usually I'm preparring batch from 2kg of meat. For kosher meat (already partially salted) I'm using 1tsp of "prague powder #1" and 1tsp of salt. For non-kosher meat (not processed with salt) - 1tsp/1tbsp. You can fine tune taste with some experience, but only quantity of regular salt should be variated.
Show
E vamos ao presunto !! Hummmm !! 😋
Is this pork meat being cured turned into ham or its already ham being made into pressed ham?
Some people calls the fresh leg of a pig Ham, or fresh ham.
I used pork meat to make a deli ham
Tnx for the info, but you need to get better knife and keep it sharp. This was painful to watch :D
Como fazer sem ham maker?
czcams.com/video/CYXKrTxBcnE/video.html
@@casadipucci isso é receita de mortadela irmão
Where do you get the press??
I’m in America but can’t seem to be able to find
www.amazon.com/Ham-Maker-Stainless-Homemade-Thermometer/dp/B01MCT96EN
amazon or ebay....etc
Great vid! Have been looking for chopped ham recipe that I could finish sous vide. Looks like your recipe stuffed into a large diameter fibrous casing then vacuum sealed & cooked S/V might be just the ticket. Merry Christmas & thanks
Doug Parker
Merry Christmas
What type of meat? You say 1000 grams of "ham", no other spices besides the salts?
No other spices, just salt! All the meat came from the “Ham” back leg of the pig! 👍👍🏻👍🏿
i have buy ham maker
You add cure to this but ham is already cured???? and cooked.
.
@@casadipucci Ahh i see now. It's leg!
Your audio is fckd mate.
Working on that mate! Thank You
Bad audio, bad lighting, and a waste of good ham meat. If that crappy chopped ham loaf is the best thing you've ever eaten then I suggest you try going to a restaurant once in your lifetime. Better off brining the ham and smoking it.
You are right! This video is a shit show! But the result was really good! Thanks for point it out!
Relax Dude! Have a 🍺!
You sound so bitter. We are not all perfect like you.