Luncheon meat with egg - ham cooker

Name: Luncheon meat with egg - ham cooker
Yield: 4
Ingredients: for 1.5 kg of luncheon meat:100 g bacon; 1 kg pork shoulder; 2 hard-boiled eggs; 50 ml cold water; 20 g salt (approx. 3 teaspoons); 2 g potassium nitrate (saltpeter); 1 tablespoon gelatin; 1 level teaspoon white pepper; 1 teaspoon crushed juniper berries; 1 teaspoon sweet paprika; 0.5 teaspoon ground allspice; 0.5 teaspoon cracked black pepper; 2 cloves garlic

Fed up with store-bought cold cuts full of chemicals and enhancers? We’ve got a solution! Discover the secrets of home charcuterie and surprise your loved ones with delicious, aromatic cold cuts. You can make them quickly and easily using a ham cooker, which lets you prepare luncheon meats, loaves, and cuts with minimal loss of microelements and nutritional value!

By choosing a ham cooker, you’re opting for the high quality of dishes you prepare yourself. By buying meat from a trusted source and preparing it with your own hands, you get cold cuts free from preservatives and artificial additives. Go for real flavor.

Let this simple recipe for luncheon meat with egg help you discover the exceptional taste of your own charcuterie. The combination of bacon, pork shoulder, and egg is a tasty sandwich idea that will certainly pique the interest of the youngest.

Thanks to using a ham cooker, you’ll prepare a compact meat block that you can easily slice and arrange on bread. Don’t be afraid to experiment and try other recipes. If you like dried fruit, add it to the meat to bring a hint of sweetness. It’s worth seasoning the meat with a spice blend—this will make it more aromatic and flavorful. Choose the spices and herbs you like, or rely on us.

The ham cooker does not absorb odors—you can use it to prepare delicious roulades, hams, pork loins, and even pâtés. It’s a device not only for meat dishes; it will also work perfectly in a vegetarian kitchen. In our offer you’ll find three types of ham cookers - 0.8 kg, 1.5 kg and 3 kg. Choose the one that best meets your needs.

Notes

How to prepare luncheon meat with egg?

Recipe for luncheon meat from a ham cooker

Preparation:

Grind the meat in a meat grinder, preferably using a 5 mm plate. Add the salt, saltpeter, and the remaining spices. Mix thoroughly, cover tightly, and place in the refrigerator for 24 h. After this time, take the meat out, add the gelatin and 50 ml of cold water, press the garlic, and mix well.

Pack the meat mixture into the ham cooker in layers, pressing it down well. While forming the layers, insert the eggs one by one so the meat completely surrounds them. The ham cooker should be filled to the maximum. Place the closed ham cooker in a pot of water. The water level must be at least equal to the level of the meat in the ham cooker. Place thermometers in the ham cooker and in the pot of water.

Poach (approx. 1.5–2 h) until the thermometer placed inside the ham cooker reads 69°C, while the water temperature should not exceed 80–85°C. After poaching, without opening the ham cooker, cool everything down—for example by placing the ham cooker in the sink basin filled with cold water. Then place the ham cooker filled with meat in the refrigerator for 8 hours. After this time, remove the meat. The meat usually fits tightly and snugly to the ham cooker, so to make removal easier, let some air under the meat, e.g., using the handle of a spoon or a fork inserted along the wall of the ham cooker—and additionally pour hot water over the outside of the ham cooker.

Enjoy! ...because homemade is better!

Ingredients