Ham - It is, as usual, the back of the carcass, calf, ram. There is also a spawn ham. This is part of the neck, the blade and the forearm of the beast. Extremely famous owners are pork ham. Dishes are obtained by appetizing, delicious in appearance, and the cooking process itself is absolutely available in homemade Conditions.

You will need

• ham
• spices and spices
• carrot

Instruction

1. There is a lot of variations of this dish. Someone bakes ham in foil, someone cuts fat, and someone - no. To give the addition of additional taste, marinations and creating a wonderful glazed crust, various spices and spices are used - honey and chestnut sugar, cinnamon and carnation, ginger and fragrant pepper. The recipe below will allow even inexperienced hostesses to get juicy meat with a thin crispy crust.

2. Two days before cooking, the ham should be chopped. The easiest typical method is suitable - rub the ham and black pepper ham, cover the entire surface with rings of fresh onions, wrap in food or foil and remove into the refrigerator.

3. At about the same time, a slice of Sala should be put in the freezer.

4. Before preparing the ham, you need to wash, clean and cut into smooth long lumps several medium carrots. Salo get out of the freezer and cut the same as carrots. Some hostesses also sharply hammer the garlic, but not everyone likes the fact that meat around him when baking can green, as well as buy a light "metal" taste.

5. In meat close and long knife make longitudinal cuts and in these "pockets" put carrots and fat. It's a special needle to apply a special needle to spype, but it is not all. In the definition of the hammer is rapidly, because the fat quickly defrosts, and hence it becomes softer and it will actually shove in the "pockets".

6. The oven is warmed up to 180 degrees Celsius. In advance, lubricated with oil, the baking sheet lay the ham, covered with food foil and baked. The time required for baking is determined at the rate of one hour per kilogram of meat. If you have a special thermometer for meat, then wait until it shows 140 degrees Fahrenheit or 60 Celsius.

7. For 15 to twenty minutes before the final readiness it should be done with meat foil and lubricate it. This is done to acquire a beautiful glossy crust. In the thesis, hundreds of options exist for faults. Any loose jam is suitable and a plum, black-cormoranodine, cranberry - and mustard, the same look apple juice and honey, honey and cinnamon, apricot jam and dried ginger. Choose, focusing on your taste, experiment and find your "branded" combination of spices.

8. As soon as the ham will be ready, get it out of the oven and re-cover the foil. In no case do not rush to cut it! So you will achieve the fact that every juice will immediately follow from it and the meat will become dry. Wait 20 minutes and then proceed. Such a ham is classified and as the main dish, and as a cold snack.

At home, allowed to prepare in fact every product. With the use of smoking, it is easy to give a strange taste with familiar dishes. Such products are canceled to be submitted both on the solemn table, and every day at dinner.

You will need

• ham;
• smoke aggregate;
• sawdust;
• salt;
• pepper.

Instruction

1. Take the ham and rinse the scrupulously under water. Consider a towel. A day before cooking, put it in a separate container, enamelly enamel. Take salt, despicably big, soda her piece of meat. Put it for a day in a cold place.

2. Prepare a bucket, it should be with a lid. Pour sawdust in it in such a way, so that the layer was formed not more than 10 centimeters. Tie to the handle of the cover wrapped in a tight layer of four folded gauze chocks in a thick layer, turn the cover with the handle down and close tightly. Homemade smoke aggregate ready. It is allowed to put on a leisurely fire.

3. Use ready-made smoke aggregates, the preparedness of the ham is determined to the eye. Kilogram pork piece is allowed to cancel in approximately 1-2 hours. All this procedure needs to be performed in the open air, even on the grill, after installing the grille on it in advance.

4. Take chippers of deciduous origin, because in fir and pine contains many resinous substances. They can give smoked products a bitter taste. If there is no covers in the farm, it can replace a piece of plywood, only in the middle it is necessary to make a loop in the middle in order to bind meat.

5. Pour meat when smoked so that it did not touch with each other and was not at enough close to the place of formation of smoke. You can lay marla between them or tie a plank. Do not allow the fire to flare up tightly - for this, it is periodically sumps down the moisturizes. Keep track of the smoke temperature by the thermometer.

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Note!
Meat is prepared rapidly if it is not old. Sausage, carbonad and homemade fat is prepared similarly.

Helpful advice
Purchase meat with stations of Sala, it will turn out to be juicy. If you bought a large ham, weighing 5-6 kg, you can cut it into pieces or smoke entirely for 4-5 hours.

Our grandmothers, no doubt, are good owners. Shelves were broken from homemade Billets, and the cellar was filled with the aroma of all sorts of homemade sausages and smoked ham, the quality of which is not comparable to the stuffed chemistry of store products. And tea to prepare such a delicious sausage in homemade conditions It is not difficult at all.

You will need

• Pork - 1 kg
• salt - 20 g
• sugar - 2 g
• garlic - 10 g
• black Ground Pepper - To Taste
• pork guts.

Instruction

1. Separate meat from sala. It should be four times bigger than Sala. Cut into small cubes and mix. Clear garlic, crush the knife and put in meat. Salt, add black ground pepper. Mass is cool to stir and place it is to the refrigerator.

2. At this time, prepare pork guts that buy pre-on the market. If they are saline, they should be poured with water, wait until the salt is dissolved and rinse perfectly. Check for guts for sausages were not damaged.

3. Prepare a meat grinder, for this, a special nozzle for sausages is put on a lattice.

4. The meat is passed through the meat grinder before filling the intestine by 10-15 cm, later then they intercept it with a durable thread and tie. The resulting sausage is not cut off, but fill the following and again tying. And so, until every mince end.

5. The sausage is fried to a crispy crust and burning served on the table. It is permitted to die or grasp it, then the home sausage of pork can be kept longer. In the latter case, the number of salts in the recipe increase.

Smoking meat and sala in Russia has a long history and a duke are famous among hunters and primitive owners of country sites. The most delicate taste of smoked okorok From young pork, truth to smoke being allowed and beef, and lamb, from young and mature beasts.

You will need

• pork - 10 kg;
• salt - 500-1000
• Brine:
• water - 10 l;
• salt - 1000 g;
• seliver - 40 g.

Instruction

1. Prepare before smoking okorok - Sattail the meat of the cam mixture consisting of 3 glasses of a huge salt and 40 grams of Selitra. There is nothing suitable in it, it is absolutely permitted to do without it, but it gives the meat a delicious pink color.

2. Planting the ham in the dishes of the skin down, pour the mixture and hold under the yoke of 5-6 days. Later, this time should arise brine, but traditionally it is not so much. We will investigate another brine at the rate of 10 liters of boiled water by 5 salt glasses. Take it into meat, so it was in the brine all the time. If okorok Large, to withstand them in the brine is not necessary at least 1.5 months, if the weight of the chips are smaller than 8 kg, allowed to make each month.

3. Later this time, remove the meat and extract it in cold water, not smaller than 2 hours. After that, hang it in the grid to die overnight. And in the morning begin to smoke. To smoke the hammers, the firewood or sawing of deciduous trees are classified. Continuously follow, in order not to get raw firewood, because they will slow down the process of smoking, besides, soot from their smoke will stick to the surface of meat. Periodically look in order okorok did not touch the sides. When the pieces of meat become brown and solid, they are ready, allowed to shoot a sample. Allegedly wrapped okorok Beautifully stored all winter in a dry cool room.

4. Performed to smoke boiled ham. To do this, later the ambassador to extinate meat in cold water for several hours, and then put it in a huge saucepan with boiling water. The duration of cooking is determined by the weight of the product - approximately 1 hour per 1 kg. In order to determine the preparedness, pour the meat with a sharp wooden stick, if it enters it easy, then meat is ready. Later, it is necessary to hang boiled ham on drying and cool. Exceeded ham tie the grid and start smoking. Smoking duration is approximately 2 to 4 days, at a temperature of 20-25 ° C. If the temperature is increased to 50-60 ° C, then the smoked time will be reduced to 10-20 hours, but this meat is not subject to long storage.

Video on the topic

As a nicely cool summer evening on the storage of the river enjoy the taste of just cooked skewers ! But what if there is no likely to go outside the city? What if skewers Wanted in winter, in strong frosts? Certainly make it at home ! It will take a little time, and the appetizing dish actually indistinguishable from skewers Fixed in nature, ready.

You will need

• 1 kg of pork;
• 0.5 kg of the reptile bows;
• spices for pork dishes or kebab;
• 500 g mayonnaise;
• skewed ketchup;
• greens;
• liquid smoke;
• garlic;
• tomatoes (optional).

Instruction

1. Take a piece of pork pulp. For cooking skewers Great hammers or pork neck without a skin. Rinse meat under the jet of cold water. Cut it into small slices.

2. Clean and cut onion rings. 1 Large bulb Cut in a small one or soda on the grater. Her juice will serve as an additional marinade.

3. Stir sliced \u200b\u200bmeat with onions. Sprinkle with spices for skewers either pork dishes. Pour meat mayonnaise, mix again. Marinade must fully cover meat. Put the dishes with a kebab in a cool place for impregnation for several hours.

4. Remove the pickled meat from the refrigerator, salt him.

5. Put meat and onions on the baking sheet. If desired, the meat is permitted, alternating it with onions and tomatoes, ride on skewers. Put the baking sheet into a moderately heated oven. Fry the kebab until readiness, approximately 45 minutes -1 hour. The finished kebab is easily skewed by a knife.

6. Prepare sauce to kebab. In equal numbers (100 grams), mix the skewed ketchup and mayonnaise. Sattail into this mass of 1-2 cloves of garlic. Mix everything to a homogeneous state. Sauce is ready.

7. Remove the kebab from the oven. Place the meat on the plate, sprinkle it finely chopped with greens. Serve burning with cooked sauce, ketchup, mayonnaise. Slavic appetite!

Note!
From time to time, water the kebab weighted with the juice and turn the pieces of meat, so that everything is religious.

Helpful advice
For greater similarity of the kebab cooked in the oven, with meat, frightened on the fire, add a little bit in the marinade (approximately 1 tablespoon) of liquid smoke. If the kebab is prepared as a second dish, the side dish is allowed.

Tip 6: How to Prepare Wheep Knee in Czech at home

Baked in beer Weprevo Knee - the recipe of ordinary Czech cuisine, the one that has taken root in Russian culinary. Pork Golya (the knob) is prepared long enough and requires the mistress of certain cook skills. However, a little bit of patience - and a piece of sufficiently daring ham will turn into an amazing dish.