The pork carcass can always occur in the same parts. Separate fragments even received their own names. The hip back or the blade front is called the ham. I will not hide, the meat of the ham is not the most mild and loose, since the femoral part is represented by muscle fibers that are not containing silent mess. Despite this, dishes from the hammer do not lose their popularity.
On an industrial scale, pork meat processing occupies a leading position. It is available and in demand, due to the fact that it is an excellent source of proteins that are so needed in the structure of the fiber. In addition, the consumption of pig meat is accompanied by the replenishment of the body with a number of essential substances, minerals and vitamins.
Selection of meat
Choose a quality product is not so easy. Given the variety of opportunities for unscrupulous suppliers to bring products to the trade type of production, the storage period of which is coming to an end, the cavity is quite difficult to distinguish the fresh meat from the "processed". But still there are several constructive advice on this.
Initially, you should pay attention to the color of the skins. It should be a monophonic, with a pale beige tint. Yellow skin, like yellow fat layers on a slice, talk about a long product storage history. The exception is the parts of the carcass, shaped independently. The pig grown at home has a slightly shade.
Meat can be estimated only by cut. Sometimes it turns out enough. If it is loose and pressing his shape for a long time, then the loss of elasticity is associated with long-term storage. It is better not to navigate on the color, as items can be found for manganese. It is best to focus on the smell. The smell of fresh meat is impossible to describe, but at least he is not unpleasant.
Rate fibers to the touch. If you feel dry crust, you can safely require a discount. Meat may not have lost, but it lies on the counter for a long time. The presence of sticky mucus on meat is a reason to abandon the purchase.
To evaluate the benefit of the product, it is enough to get acquainted only with a partial list of compound elements.
- Thiamine, known as vitamin B1, normalizes metabolic processes. As a result, the brain activity is improved, an appetite increases. The body is able to recover faster after the action of poisons (nicotine, alcohol).
- Pyridoxine is known as a diuretic, but it also acts as a general fascination.
- For the development of enzymes, rather, biotin is responsible for its regulation. It is he who is able to normalize the microflora in the gastrointestinal tract.
- Folic acid is especially needed by children. It is at an early age that the formation of immunity is underway, to which the specified means is significant.
- Iron is responsible for the enrichment of blood oxygen. It is with a lack of iron that such hazardous diseases are associated as a lack of erythrocytes, as well as a violation of the hormonal background of the thyroid gland.
- Phosphorus is needed to strengthen teeth and bones.
- Magnesium participates in the work of the CNS.
Recipe dry marinency
Among other ways of cooking pork, smoking turns the product into a real delicacy. Smoked pork ham, sliced \u200b\u200bby thin slices, will decorate even the most expensive festive table. However, this dish can act as an integral part of soups, garnings, salads. The characteristic smell of smoke instantly raises appetite. But not always in the store you can buy high-quality smoked meat. In addition, if you cook it at home yourself, then in quality you can surpass factory production.
All the difficulty of preparing the hammer to smoke is linked in its large dimensions. Naturally, part of the carcass can be divided into smaller pieces. However, this is not everyone wants to do, as in cutting a thin layer of meat with a silent interlayer with a chopped whole hammer there is some incomprehensible note of aristocracy.
Overcome this complexity will help exposure and a properly selected salting recipe. If you understand the principle of marinization of meat products, then even a newcomer can not only cope with the smoking process, but also invent several independent options for its implementation.
An important component in any brine is salt. It penetrates the fibers of the fabric, providing proper disinfection, the withdrawal of moisture, as well as bringing the taste component. From how the pickling is made and what additional ingredients are used, this or that recipe depends. Based on this data, you can proceed to consider the most popular methods to salt pork meat before smoking.
- The dry ambassador is carried out with a mixture of salt and pepper. At home will have to get a suitable pan so that the piece of meat fit into it.
- At the bottom of the pan is saturated with salt. The ham top is squeezed with a rude mixture of pepper, laurel sheet and salt. It is possible to make cuts in the skins and a rigorous part and polish their garlic.
- In order to similarly pick up one-piece ham for smoking, you will have to wait 5-7 days. On readiness should be judged only by cuts that you have to do more and deeper every day.
- Upon expiration of the specified duration, the ham is removed from the pan, and the salt is cleared with it with water. Then comes a rather long drying process. That water that had to be used, as well as their own allocated juice should evaporate. Drying should be conducted in a ventilated place, you can even on the street. As soon as the meat on the cut began to be covered with a thin hydrochlorian crust, then the ham can be started to smoke.
Marinade with Spicy Spices
Another recipe for the preparation of the house of the real ham is associated with the use of liquid marinade. Its principle is that the salt is not applied in pure form, but in dissolved. To squeeze pork ham, not welding it, you will need to bring more "strong" brine. It is necessary that the proportion is made up of the following relationship: 1 liter of water should have 80 g of salts.
Water with salt is boiled, at the same time introducing pepper, bay leaf, a bit of sugar and garlic. The rest of the seasoning can be added by their own way. After five minutes of boiling, the brine must be cooled. The next step is to wash meat in the marinade. If you pick up the specified way, you will still have to expect 6 days. The better the meat will be cleared, the less problems with him will arise when you cook it. Insufficient saline is fraught not only to the loss of taste, but also the full spool of the entire ham.
The full list of ingredients each is individually. There are unwritten rules for which various spices can be selected. They are based on the combination of tastes.
For example, lemon, garlic, mustard, paprika, thyme, basil, dill suitable for meat. Another small rule that experienced cooks use says that if the meat is combined with a specific seasoning, it can be marrying it with a mixture of these seasonings in any combination.
Recipe for boiled smoked ham
With big meat dimensions, it is not easy to work. While the deeper fibers will begin to be baked, the outer can be burned. Ensure the uniform penetration of heat in the smokehouse is capable only having a master skill. However, the lack of experience does not prevent deliciously to cry the product, even such as pork ham.
The secret is that at the initial stage, meat should be booked. It does not need to be finished until readiness, but half an hour after boiling to boil.
First you need to choose a delicious marinade in your opinion. It does not differ from the usual, which was used in the example described above. The boar-smoked ham will be solved quickly, so the brine fortress should be lower. On a liter of water, you can take only 50 grams of salt.
As soon as the water boils, and all the ingredients will be added, a ham is placed in a saucepan, which you need to cook half an hour. Next, the brine cools, and the product is soaked in it for a few more hours. But practice shows that boiled ham is already soft enough. It remains to die at home or in the country.
How to smoke
The calorie content of smoked food depends on the method of preparation. Due to the partial flipping of fat with a hot smoking method, the product is less calorie than when cold processing. In addition to the differences, there are still some characteristic features of these two species. Smoked pork ham will succeed in just 5 hours if the temperature of the smoke will exceed 80 ° C degrees.
In a smoke box, a chip or sawdust is embanked to get smoke. They will begin to smooth under the action of high temperature, because the drawer itself is placed on fire. If the ham will lie on the sieve, it will have to turn it over. The most rational solution is reduced to hanging the product. Throughout the time, while the ham will deteriorate, each half an hour is necessary to open the smoke box for a few seconds. Inside the smoke, humidity of smoke gradually grows. This is a normal phenomenon, but the high humidity of the product is for nothing. It should be released with smoke with the specified interval.
During cold smoke, preservatives are saved from damage to smoke. The smoke does not differ in its composition from the one that is used with hot smoked. It comes from ordinary sawdust or an alder chip. When using the finished smokehouse, it is hardly possible to affect the temperature inside, but the chimney is made so that the smoke passed on it is cooled.
You can adjust the temperature in different ways. Some smokers allow you to resize the smoke channel. You can try to change the flame intensity. But the most efficient way is the change of wood, which creates a flame. After 7-8 days, the ham will be ready. After compulsory ventilation, it is served to the table in the form of cutting with thin slices. The costs of time and forces spent on the preparation of delicacy are extremely high, but the result with excess exceeds these costs. At the sight of smoked, it is impossible to stay to them indifferent.
