Meat and cold cuts
5 August 2020
Poultry ham with gherkins – from a ham cooker
Category:
Meat and cold cuts
Difficulty:
Medium
Servings:
4
It has long been known that poultry meat is recommended by doctors and dietitians. It is easy to digest and almost three times less caloric than pork. It’s a great raw material for homemade lean cold cuts which, unlike store-bought ones, we can prepare ourselves—without artificial additives and preservatives. Our proposal is poultry ham with gherkins, whose mildly tangy flavor pairs perfectly with poultry. Be sure to try this great idea for an original cold cut that’s perfect for delicious sandwiches—not only in cucumber season ;)
Notes
Preparation
Cut the breasts into pieces about 4–5 cm, and the thighs into pieces about 2–3 cm, then gently pound with a meat mallet.
Place the meat in a bowl, season, add gelatin and cold water. Knead thoroughly for about 10–15 minutes until the meat starts to bind.
Place a bag in the ham cooker and pack the meat into it, tamping it well. Press small gherkins vertically into the center of each layer of meat.
After placing all the meat, twist the bag closed and close the ham cooker. Place it in a pot with water so that the water level is above the level of the meat. Use a thermometer to monitor the water temperature; poach at no more than 80°C. The temperature of the meat in the ham cooker is also important. Finish poaching when the internal temperature reaches 72°C.
Enjoy! ...because homemade is better!
