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  1. Thanks for the input! Take a look at this video: http://www.youtube.com/watch?v=Oy5wqjYSgCk on min 1:42 they knead the meat to release proteins that make the pieces bind together. Wouldn't it work for ham too for binding the pieces without using transglutaminase? You're right about the temp. As I heard, they use 72 degrees in the factory process but they use nitrites so that's probably why it stays pink regardless of the higher temp. Maybe it also has something to do with it that it's faster to do at higher temperatures and factories love to save time and money. What I was thinking is if I used only salt and combine it with a lower temp like 60 degrees, would It be possible toget a nice pink color of the meat? After all, isn't sea salt a preservative similar to pink salt? I was thinking about brining the meat and injecting with saltwater. Do you have any ideas on cooking time at 60 degrees? I'm afraid of cooking it too long because I tried once with chicken breast (on purpose, just to see what would happen) and it turned into an excellent pate(I just added some butter and spices afterwards).
  2. Hi! I need some help I'm trying to make a deli style ham (for thinly slicing and putting on sandwiches) The thing is that I don't want to cook an entire leg/ham and make an easter ham type http://hostedmedia.r..._CW10255D41.jpg but a fine, soft, evenly colored pink ham.http://www.themeatgu....JPG?1282812844 The challange is to make it without using additives like nitrates, starch, meat glue etc., to have a specific shape that holds together and does not come apart I would only brine it in saltwater with no spices and then cook it SV. It is suprisingly difficult to get info on this considering that the factories use a SV type method to prepare and mass produce it. I could't even find info in SV cookboks, Modernist cousine etc. I found random info from which I was able to extract that it is cooked at 70-72 degrees C. I figured out a way to make a "mold" for the meat to hold a square shape while cooking using 2 deep pyrex dishes for lasagna. The main questions are: For how long to cook it? Should I cook the whole ham/leg deboned and with the white "membrane layer" or the connective tissue and excess fat removed or should I cut it into smaller pieces, remove everything but the meat, compress it all and then cook? My main concern is the meat not holding its shape and falling apart after during thin slicing The last question is: is it possible for the ham to have that nice pink hue without using nitrates, only salt? If anyone made something similar, I'd appreciate some pointers. P.S. I found some info on Prosciutto cotto but that's not what I'm trying to make Thanks
  3. That's actualy an excellent idea though the cooking time should adjusted
  4. I have an out of the box idea on how you could make the whole pig (using a bathtub or a very large container): The way I see it, the biggest problem it the pigs cavity which would contain air and would cause the bag to float and cook unevenly. You could you put water in a large SV bag or a few bags, seal them and put inside the pig's cavity. Then put the whole pig into the largest SV bag (you can buy a roll and make it yourself) and vacuum pack it. That way, there would be no air inside the pig and the water in the bag would transfer heat to the meat evenly. I think that would work and the only problem I can see is a potential rupture of the bag(bones etc.) but you could always go double on all the vacuum bags. That's all considering that you have the equipment capable of heating and circulating that much water. Hope it helps, I might even try it myself P.S. Instead of vacuum packing water, you could just vacuum pack ice or even a large ice block)
  5. Hi! I posted a while ago on the SV suckling pig - you can see it here: I made it again just last week and I made a few changes: After the SV and drying it with a paper towel, I put it in the oven on about 200 degrees C, with the fan running. I found that it dried the skin faster without cooking the meat any further. I took it out and crisped the skin some more with a blowtorch. It was in the oven for 5 minutes or so. It was extremely moist and tender, even more than the last time. Also, I split the whole pig into 8 parts of 2-2.5 kg and brined them in a 5% salt water for about 12-14 hrs before vacuum packing. P.S. Don't throw away the juices from the bag, it's perfect for potatoes in the oven, or you can vacuum pack them with potatoes and cook sous vide.
  6. This was my Xmas dinner! I made a suckling pig. I split it into parts, placed for 14 hrs. in a water and salt brine. Cooked for 14hours @ 60c. and 10 more hours @ 68c. Then I used my blowtorch to melt some of the external fat and placed in the oven on highest heat for 10-15 min. It was the best one I ever ate. Very moist and tender. It was like eating chicken that tastes like a pig. [Moderator's note: discussion continues in Sous Vide: Recipes, Techniques & Equipment 2012]
  7. Hello everyone! I am a new member at this forum and I want to say hello to everyone. I am an artist from Croatia and a modern cuisine enthusiast. This forum has been a great source of info for me and I appreciate all the contribution. I have been experimenting with sous vide cooking with great results. I own a Addelice Swid circulator. I'll be sharing my experiments/recipes/results. Oh, and Happy New Year to everyone! Ciao, Mario
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