Jak uzyskać piękny kolor domowej, wędzonej, soczystej szynki? Jeśli jesteś ciekawy jak w domowych warunkach zrobić szynkę bez wędzenia to zapraszam po przepis!
Czas wykonania: 2h (3 dni oczekiwania)
Ilość porcji: 1-2 kg
Składniki:
1-2 kg surowej szynki
1 opakowanie soli peklowanej (50 g)2 liście laurowe
10 ziarenek ziela angielskiego
1 łyżeczka kminku
1 główka czosnku
sól
3 herbaty Lipton
Przygotowanie:
Do 1 litra wody wsypać 1 torebkę soli do peklowania. W tym roztworze moczyć szynkę przez 2 dni.
Następnie szynkę włożyć w siatkę lub obwiązać sznurkiem spożywczym. Do dużego garnka wlać wodę i dodać wszystkie przyprawy, całą pałkę czosnku oraz wsypać zawartość 3 torebek herbaty.
Włożyć obwiązaną szynkę (w razie potrzeby wlać więcej wody).
Szynkę gotować proporcjonalnie do jej wagi (1 kg mięsa – 1 godzina gotowania).
Po ugotowaniu zawinąć gorącą szynkę w folię aluminiową i wystudzić.
Krok po kroku:
Witam ,czy szynkę gotować w wodzie w której się peklowała,czy wlać świeżej
Zapeklowaną szynkę powinno się parzyć,a nie gotować.Jeśli nie masz szynkowara, to wsadź zrolowaną szynkę do małego garnuszka-tak żeby się ledwo zmieściła na wcisk,wlej świeżej wody tak aby przykryć szynkę,przykryj i włóż do drugiego garnka z gorącą wodą.Trzeba parzyć szynkę 3 godziny i nie dopuszczać do gotowania wody-ma być gorąca ok.80 stopni .Po 3 godzinach szynkę wyjąć ,ostudzić i schłodzoną wstawić do lodówki na 5 godzin.
1 torebka soli peklowanej to znaczy ile? U mnie jest tylko w 1 kg torebkach
Na 1,5 litra wody 80 g.soli peklowej.
Przeczytałem ten przepis i stwierdzam że masz w 100%rację.po zatym co oznacza opakowanie soli perłowej ja mam 5kg opakowania .
Dlaczego ten przepis jest taki niedokładny.Torebka soli jak duża,bo wagi są różne.Herbata, jaka w jakim celu?,
20g soli/ kg miesa i 75-83°C temp parzenia. Reszta to brednie
Muszę tu napisać nieprzyjemne słowa ale szczere: każdy stwierdzi, że ten „przepis” nie ma nic wspólnego z prawidłowym przetwarzaniem mięsa. Każdy kto zajmuje się wędliniarstwem i podchodzi do tego na tyle profesjonalnie, że wyroby są smaczne i przede wszystkim zdrowe!
Np. Peklowanie to proces gdzie 2 dni to zdecydowanie za krótko, żeby wyrób był zdrowy. Parzenie to inny proces który nie robimy na czas ale do temperatury w środku wyrobu za pomocą najprostszego termometra szpikulcowego. Inaczej będzie albo surowa, albo zbyt sucha. Chyba, że mamy szczęście trafiać na loterii.
Przykład:
Szynkę peklujemy 70-80g peklosoli na 1l wody na 1 kg mięsa przez 6-7 dni
Parzymy w nowej wodzie gdzie można dodać różne przyprawy w temperaturze do max. 83 st. C. tak żeby szynka środku osiągnęła max. 65 st. C.
Co za brednie 😀
Peklosoli mnie uczono max 22g na 1 kg mięsa a i tak dodając 14 do 19 gram zupełnie wystarczy.
Parzy się ok 3 godz. w temperaturze max 82stopnie.
Zależy jakie stężenie się chce… 7-10% proste na litr wody 100gr soli to 10% rostwor.. 7 % to 70 gr soli na litr w wody
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