How to cook delicious poultry ham at home and forget about harmful sausages

Poultry meat is quite widely used in culinary dishes, production of deli meats and sausages. Chicken meat is used to make rolls, hams, sausages and cold appetizers. At home, you can prepare ham, which in terms of taste will be in no way inferior to store-bought counterparts. To prepare homemade ham, it is advisable to purchase a whole broiler carcass, separate the raw meat from the bones, send the frame and bones for broth preparation, and prepare ham from the raw meat. Using breast, thigh and drumstick fillets in preparing ham, you can get a beautiful cut pattern.
In the recipe, all calculations are given for 1 kilogram of raw meat.

Will need

To prepare ham you need to prepare the following ingredients:

• Poultry loin – 1 kg;
  
• Nitrite salt – 10 g;
  
• Table salt – 10 g;
  
• Ground nutmeg – 1 teaspoon;
  
• Allspice – 1 teaspoon;
  
• Pepper mixture – 1 teaspoon;
  
• Food phosphate – 3 g;
  
• Cold water – 150 ml;

Cooking ham from poultry meat

We thoroughly wash the broiler carcass with water, dry it, cut it into pieces, remove the skin and begin filleting. Cut the raw meat into medium pieces, cool and season with a mixture of nitrite and table salt. We transfer the salted raw meat into a food container and put it in the refrigerator for salting at a temperature of 3-5 degrees for 24-48 hours.

After salting, grind the raw meat in a meat grinder with an 8 mm grid, put it in a food bag, evenly distribute the minced meat in a small layer and put it in the freezer to cool for one hour. At the same time, you need to prepare cold water; you can also use finely ground ice.


Next, we begin kneading the minced meat, add spices, food phosphate, cold water to the cooled minced meat and thoroughly knead the minced meat until white fibers form for several minutes. At the stage of kneading the minced meat, it is necessary to control the temperature; it should not be more than 12 degrees.


Place the prepared minced meat in small parts into a container with a food bag, compacting each layer of minced meat tightly. You can use cans of pineapples or other canned fruits as a container. If there is any minced meat left, it can be wrapped in cling film, shaped into a sphere, and cooked together with the main preparation. Place the container with minced meat in the refrigerator for several hours to settle.



Before heat treatment, take the container with minced meat out of the refrigerator, let it warm up to room temperature, and only then can you start heat treatment. We carry out heat treatment at a water temperature of 80 degrees, until the temperature inside the meat piece reaches 70 degrees.After heat treatment, carefully remove the ham from the container and place it in cold water for cooling, followed by cooling in the refrigerator for several hours.