- 1 kg Turkey breast
- 30 g Nitrite curing salt
- Pepper from the grinder
- Wash and dry the turkey breast. Rub all around with the nitrite curing salt and pepper. Pack in a freezer bag and vacuum seal. Who like me does not have a vacuum sealer dips the bag with the meat under water and closes it with a clip. That's enough.
- The bag must be in a container which it just fills. The bag must be weighted. I used a brick for this. Let stand in the refrigerator for four days.
- After four days, the turkey breast has taken on the shape of the container. Take out of the bag and wash off. Cook for 90 minutes in the steamer (100% steam) at 85 ° C. If you don't have that, let it steep for one hour per kilo of meat at 85 ° C in a saucepan. The internal temperature of the piece of meat should be 70 - 75 ° C. Take the ham out and let it cool and steep overnight, preferably. Then it can be cut.
- Boiled ham without phosphate, antioxidants and other extracts and flavors is easy to produce. If you don't mind that the ham is gray afterwards, you can even use table salt. However, the amount of nitrate in ham is rather lower than in lettuce that comes out of the greenhouse in winter.