Ingredients:
- beef pulp 1 kg.
- nitrite salt 10 g.
- rock salt 0.5 tbsp.
- sugar 0.5 tbsp.
- mixture of ground peppers 0.25 tsp.
- nutmeg 1/4 pcs.
- garlic 2-3 cloves.
Cooking procedure
Prepare everything you need. Choose soft meat, possibly with a small amount of fatty inclusions.
Cut the beef into thin long 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 the nutmeg or use ready-made ground nutmeg.
Add chopped garlic and stir.
Place in a bag or baking bag and refrigerate for 12-24 hours.
After time has passed, place a third of the meat in a food processor and grind into minced meat; you can also use a meat grinder.
Place the minced meat back into the baking bag with the beef chunks.
Mix well and then knead with your hands for 5 minutes. The presence of minced meat will allow the finished beef ham to keep its shape well, since the fine fraction will fill all the voids between larger pieces. If it is inconvenient to stir in a 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 pan so that the loaf fits freely in it. Pour water and boil, lower the ham. Immediately turn the heat to minimum, cover with a lid and cook for 80 minutes, there should be practically no boiling. The rule here is simple: 10 minutes of heat treatment for every centimeter of diameter. In this case, the diameter is 8 centimeters. After turning off the stove, let it cool completely naturally in the water, and then put it in the refrigerator for 12 hours. There the process of aging the ham will continue.
Beef ham is juicy, aromatic and very tasty.
