Are you fed up with the commercial cold cuts, which are full of chemical ingredients and taste enhancers? We have a solution! Discover the secrets of home-made cured meats and surprise your loved ones with delicious and aromatic products. You can make them quickly and easily using a pressure ham cooker. It will allow you to prepare luncheons, meat bars and meats without losing the majority of micronutrients and nutritional values!
for 1.5 kg of luncheon meat:
- 300 g bacon
- 1 kg pork shoulder
- 2 hard-boiled eggs
- 1 tablespoon gelatin
- 1 teaspoon white pepper
for curing pickle:
- 2 tablespoons PEKLA curing salt with herbs
- 1 large bay leaf
- 4 grains of pimento
- 4 grains of juniper
- 4 grains of black pepper
- 1 tablespoon
- 1 clove of garlic
How to prepare luncheon meat with an egg?
Recipe for luncheon meat made in a pressure ham cooker
Prepare the pickle and cure the meat in it for 7 to 14 days. Next, grind the cured meat, preferably using a plate with 5 mm holes. Add white pepper and gelatin, mix well.
Put the meat in the ham cooker in layers, pressing well. When laying the layers, insert the eggs one by one, so as they are completely surrounded by meat. The ham cooker should be full, leave space only for the pressing plate and the spring. Place the sealed ham cooker in a pot filled with water. The water level must reach at least the level of the meat in the ham cooker.
Scald for 2 hours, making sure the temperature inside the ham cooker does not exceed 80 °C. After scalding, without opening the ham cooker, pour out the excess moisture accumulated during scalding. Cool the meat for 30 minutes, e.g. by putting the ham cooker in a sink filled with cold water. Next, put the ham cooker with the meat in the fridge for 8 hours. After this time, take the meat out. Usually, the meat fills the ham cooker tightly, so to make the task easier, let some air under the meat, e.g. with a spoon or fork shank stuck along the ham cooker wall - and, additionally, pour hot water over the ham cooker.