Inyama kombani

inyama kombani.

Yaba ngumsi yonke inyama - ham kunye scapula.

Ukusetyenziswa ngo-5 kg inyama. Kuba yityuwa ukuthatha iilitha 2.5 zamanzi, 125 g wetyuwa, 10 iigrem nitrate ukungondleki, 1 tbsp. ukhamba iswekile. Ngetyuwa (5 - 6 iiyure), inyama kuthathwa ngaphandle, yaye simanzi ezimbini - iiyure ezine supernatant kwaye zipholile, wayipheka amanzi. "Tie" kwi ham ithambo okanye maliwe wire eziqinileyo ngokwenzekayo, enkulu ngokwaneleyo circumferentially ukuba hung ukuba zome kuyilo. Kwanele ku-4 - Iiyure ezi-5. Kwaye, ngokuba yomtya efanayo axhonywe smokehouse hook.

Indlela ukutshaya.

Ukhetho kufuneka ludityaniswe ngendlela ngakumbi yokuzisa ukuya umgangatho izitya zokupheka. Kufuneka ukuba apheke ham? Emva koko, inkqubo 'eshushu "(50-60 degrees abatshayayo lobushushu). Ngumsi kwiiyure 15. Ngenjongo yokugcina ixesha elide ngohlobo yaba ngumsi yonke iphela, kuyimfuneko ukuba ukukhetha indlela ukutshaya "iqhosha lokulayita" (degrees 22-25 ubushushu) iintsuku ezintathu, yaye yomile (podvyalivayut) malunga inyanga. inyama kombani kombani agcinwe kangangeenyanga ezisixhenxe (phantsi kweemeko ezifanelekileyo), abaqhelekileyo - iinyanga ezintlanu.

Etshaya wapheka ham.

Ukwahlula "by iliso" of ham watshaya inxenye - yakhula kakhulu, (ngaphambili yoma out) kwethumba oko; ukwehlisa inxalenye yokuqala ezantsi iyure ipani - ezimbini, ngoko umyeke yonke ham (wayibeka phezu ezantsi) ukuze wayifulela ngamanzi. ixesha Cooking - Iiyure ezi-3. Indlela ukukhangela ukufumaneka: ukuba imhlabe lakwaHam nzima udinga esinye ngumpheki. ezikhabhathini ngenyanga.

inyama yehagu irhawulwe ukuze kubekho utshintsho.

Pickle amaqhekeza ubhityileyo nenqatha, oko abezichubile ngendlela eqhelekileyo. Qiniseka ukuba ngamanzi iziqwenga emanzini ashushu uze pholisa imini. Ngononophelo ukususa abaseleyo ityuwa. Indlela ukutshaya - abandayo iiyure eziyi-20, phambi kokuba nokufunyanwa uphawu watshaya amaqhekeza ukutya umbala. Impilo iinyanga ezi-6.

Etshaya wapheka nesoseji

Umtya blade yenkomo okanye imilenze angasemva entsha. 1 kg uthathe 25 g wetyuwa, 1 g nitrate ukutya, 1G iswekile. Beef mince izihlandlo ezimbalwa, ubulawu ityuwa, nitrate, ugalele amanzi zesanda umthamo inyama. Uxove. Xa isitya wayesebenzisa azifikise ebandayo (phezulu iBurgundy eliqaqambileyo mass). Ukuba yehagu, ngoko prosola bathathe 1 kg yintlama - 20 iigrem ityuwa, 0.5 iigrem nitrate yokutya kunye neswekile. Inyama leyo yihlahle amancinci kuma usuku kwindawo epholileyo, wonakele ngetyuwa, Nitrate kunye neswekile. Prosolivshiysya kunenyama ngosuku nokuba melem luyacolwa kwindawo grinder inyama emhlabeni, yaye yehagu "nibanqunqe" imela. Zonke umxube Akunakuba. Gcwalisa Friend esikhumbeni. Igcina qinisa nizibophe, usike ulusu nesoseji kwiindawo ezininzi. iiyure nesoseji umsi-ezimbini Hot ukuya luthambe kunye limnyama, kunye iyure zokupheka ngoko. Cool kwi amanzi abandayo. imizuzu 20 Kwanele. nesoseji kombani zingagcinwa iintsuku ezilishumi.

Ham-ham nesoseji.

Inyama yenkomo 3 kg, 1 kg inyama yehagu, alichumi, 1.5 kg okunamafutha Bacon, 125 g wetyuwa, 5 iigrem nitrate ukungondleki, 5 g leswekile, 20 g ye ebomvu Chili ipepile, 20 g pha emnyama, intloko igalikhi isiqingatha. Beef wadlula kabini ngqo ngokusebenzisa grinder wokudla, exutywe ne ngobuninzi inyama ilitha yamanzi. Zonke unosilarha ido- yehagu ibe ziingceba ka 5-6 cm kunye ububanzi 10-15 mm, imini ityuwa. Axove komo komhlaba kunye inyama yehagu, nobulawu, gcwalisa emancamini beemfama amathumbu (ukuba ikhona), okanye iqokobhe, tie ambathe. Batshaye iindlela eshushu (degrees 110 iiyure hayi ngaphezulu kwe-3). Yiphekeni iiyure 1.5 kwi ubushushu eliphakathi. Cool.

Umtya yokutshaya ebandayo.

ngetsheki imibhinqo naziphi amagophe eseleyo, amathambo, inyama efunekayo apha. Ucocwe amanqatha, inyama lungelelanisa imiphetho. Hlikihla kwi lowo isitya ityuwa, ulifefe ngetyuwa. Kwi inkalakahla, ungongeza iziqholo - kancinci bay leaf. Le anetyuwa igcinwe malunga ngeveki. Emva koko uhlambe ityuwa. Qiniseka ukuba yome inyama akufunekanga ibe manzi. iintsuku ezimbini kombani. Cool ezimbini - iiyure ezintathu store iinyanga ezi-5.