Saveti za pravljenje kuvane pilece šunke bez dimljenja.
Sastojci (za oko 750 g šunke*): 1 kg pileći file ili pileći batak i karabatak bez kože i kostiju**, 1 litra vode, 60 g soli, 2 čena beli luk (blago zgnječena), 2 lista lovorov list, 1 kašičica crni biber u zrnu, 1 kašičica šećer ili med (opciono, samo za zaokruženje ukusa).
Priprema:
Salamura:
1. U hladnoj vodi rastvori so i šećer.
2. Dodaj beli luk, lovor i biber.
3. Meso potpuno potopi u salamuru. Pokrij i drži u frižideru 24 sata.
4. Za mekšu i blažu šunku može i 18 sati, ali 24 sata daje bolju strukturu.
Oblikovanje:
5. Izvadi meso iz salamure i kratko isperi pod hladnom vodom.
6. Poređaj komade jedan uz drugi i čvrsto urolaj u gazu ili čistu pamučnu krpu.
7. Zatim urolaj u kuhinjsku foliju ili vakum kesu (ako imaš).
8. Dobro veži krajeve kanapom da dobiješ oblik šunke.
Kuvanje:
9. U veliki lonac stavi vodu da bude vrela ali ne da ključa snažno. Temperatura idealno oko 80–85°C.
10. Stavi urolano meso i kuvaj 60–70 minuta, u zavisnosti od debljine***.
11. Voda ne sme da vri jako jer će meso postati suvo.
Hlađenje i stabilizacija:
12. Izvadi šunku i odmah je stavi u hladnu vodu 10 minuta.
13. Zatim prebaci u frižider najmanje 6 sati, idealno preko noći na 8 sati.
14. Posle 6 ili 8h se seče.
Napomena 1:
Zavisi od namene, ali standardi su sledeći:
1. Za obrok (ručak / večera): 120–150 g gotovog mesa po osobi
= od 750 g dobije se 5–6 porcija
2. Za sendviče, tost, picu: 50–70 g po porciji
= od 750 g dobije se 10–14 porcija
3. Za decu: 60–90 g po porciji
= 8–12 dečjih porcija
Napomena 2:
Koji delovi piletine su pogodni?
Dozvoljeno i dobro:
1. pileći file
2. pileći batak bez kože i kostiju
3. pileći karabatak bez kože i kostiju
4. mešavina bataka i karabataka
5. mešavina filea i karabataka
Zašto je batak i/ili karabatak čak odličan izbor?
- ima prirodno više intramuskularne masti
- šunka je sočnija i mekša
- manje se suši tokom kuvanja
- ukus je puniji nego kod filea
Kada birati file, a kada batak i/ili karabatak?
A) File
- čvršća tekstura
- svetlija boja
- „čistiji“ ukus
- idealan ako želiš šunku nalik kupovnoj
B) Karabatak
- sočnija i elastičnija tekstura
- tamnija boja
- domaćinski ukus
- odličan za sendviče i tost
Najbolja kombinacija (preporuka):
- 500 g pileći file
- 500 g pileći batak i karabatak bez kože i kostiju
Dobiješ balans: čvrstinu + sočnost.
Napomena 3:
Idealna debljina šunke kod ove pripreme je ključna da meso ostane sočno i da se ravnomerno skuva.
Preporučena debljina:
A) 7–9 cm prečnika (širina rolne)
To je zlatna sredina za:
- ravnomerno kuvanje na 80–85°C
- sočnu unutrašnjost
- lepe, pravilne šnite
B) Tanja rolna (5–6 cm):
- brže se skuva
- vreme kuvanja 45–55 minuta
- tekstura čvršća, može biti malo suvlja
- dobra za sendviče sa tankim šnitama
C) Deblja rolna (10–12 cm):
- zahteva duže kuvanje
- vreme 80–95 minuta
- veći rizik da spolja bude kuvano, a - sredina nedovoljno
- obavezno pratiti temperaturu vode i produžiti hlađenje
Profesionalni standard (ako želiš „šunkarski“ rezultat):
- prečnik 8 cm
- težina jedne rolne 700–900 g
- unutrašnja temperatura mesa na kraju kuvanja 68–70°C (ako imaš termometar)
Savet za oblikovanje:
- slaži komade u „ciglu“ pre uvijanja
- pritisni rukama dok uvijaš gazu
- veži kanap na svakih 3–4 cm da zadrži oblik
Upotreba:
- Seče se tanko ili srednje debelo.
- Idealna za pite, testenine, hladne plate, dečje obroke.
- hladno sečena za sendviče i tost
- kao proteinski dodatak uz salate
- za picu i tople sendviče
- za decu, sitno seckana uz krompir pire ili testeninu
- kao zamena za industrijsku šunku u svim receptima
Čuvanje:
- U frižideru 5-7 dana, dobro umotana.
- Može se i zamrznuti narezana, do 2 meseca.
- posle odmrzavanja ne zamrzavati ponovo
Opis
Ovo je blaga, sočna i kompaktna pileća šunka, pogodna za decu, sendviče, pite, pizzu i hladne obroke. Priprema se salamurenjem + sporim kuvanjem, bez dimljenja i bez industrijskih dodataka. Tekstura je čvrsta, ali mekana, sa čistim ukusom mesa.
Prosečne vrednosti za 100 g gotove pileće šunke (vrednosti su realne za domaću kuvanu šunku bez aditiva):
Energija: 120–135 kcal
Proteini: 20–22 g
Masti: 3–5 g
od toga zasićene masti: 0,8–1,2 g
Ugljeni hidrati: 0–1 g
od toga šećeri: 0 g
(opciona 1 kašičica šećera/meda u salamuri praktično ne ostaje u gotovom proizvodu)
Holesterol: 55–65 mg
So: 1,8–2,2 g
(zavisi od dužine salamurenja i ispiranja mesa)
Vlakna: 0 g
Nutritivne vrednosti po porciji
Standardna porcija 120 g:
Energija: 145–160 kcal
Proteini: 24–26 g
Masti: 4–6 g
Holesterol: 65–75 mg
So: 2,2–2,6 g
Zdravstveni benefiti:
- Nizak udeo masti
- Bez fosfata i nitrita, bez aditiva, konzervansa i pojačivača ukusa
- Lako svarljiva
- Pogodna za decu, starije i osetljiv digestivni sistem
- Visok sadržaj proteina, pogodno za oporavak, decu i starije
- Znatno manje masti od industrijske šunke
- Za dijabetičare je pogodna jer ne sadrži ugljene hidrate
- So je jedini faktor koji treba kontrolisati kod hipertenzije. Ako želiš manje soli koristi 45–50 g soli na 1 litru vode i produži salamurenje na 24 h
Napomene i varijacije:
- Za još sočniju teksturu može se dodati 1 kašika maslinovog ili pirinčanog ulja pre urolavanja
- Za decu se može izostaviti biber i beli luk
- Može se praviti i od ćurećih grudi na isti način
Tips for making cooked chicken ham without smoking.
Ingredients (for about 750 g of ham*): 1 kg of chicken fillets or chicken drumsticks and thighs without skin and bones**, 1 liter of water, 60 g of salt, 2 cloves of garlic (slightly crushed), 2 leaves of bay leaf, 1 teaspoon of black peppercorns, 1 teaspoon of sugar or honey (optional, just to round off the taste).
Preparation:
Brine:
1. Dissolve salt and sugar in cold water.
2. Add garlic, bay leaf and pepper.
3. Submerge the meat completely in the brine. Cover and keep in the fridge for 24 hours.
4. For a softer and milder ham, 18 hours is fine, but 24 hours gives a better structure.
Shaping:
5. Remove the meat from the brine and briefly rinse under cold water.
6. Arrange the pieces next to each other and roll tightly in gauze or a clean cotton cloth.
7. Then roll in kitchen foil or a vacuum bag (if you have one).
8. Tie the ends well with string to get the shape of a ham.
Cooking:
9. Put the water in a large pot so that it is hot but not boiling strongly. The ideal temperature is around 80–85°C.
10. Put the rolled meat and cook for 60-70 minutes, depending on the thickness***.
11. The water must not boil strongly because the meat will become dry.
Cooling and stabilization:
12. Take out the ham and immediately put it in cold water for 10 minutes.
13. Then put it in the fridge for at least 6 hours, ideally overnight for 8 hours.
14. After 6 or 8 hours you can cut it.
Note 1:
It depends on the purpose, but the standards are as follows:
1. For a meal (lunch / dinner): 120–150 g of finished meat per person
= from 750 g you get 5–6 portions
2. For sandwiches, toast, pizza: 50–70 g per portion
= 10–14 servings are obtained from 750 g
3. For children: 60–90 g per portion
= 8–12 children's portions
Note 2:
Which parts of the chicken are suitable?
Allowed and good:
1. chicken fillet
2. chicken drumstick without skin and bones
3. chicken thigh without skin and bones
4. a mixture of drumsticks and thighs
5. a mixture of fillet and carabatak
Why is drumstick and/or thigh even a great choice?
- has naturally more intramuscular fat
- the ham is juicier and softer
- dries less during cooking
- the taste is fuller than that of fillet
When to choose filet, and when drumstick and/or thigh?
A) Filet
- firmer texture
- lighter color
- "cleaner" taste
- ideal if you want shop-bought ham
B) Thigh
- juicier and more elastic texture
- darker color
- home taste
- great for sandwiches and toast
The best combination (recommendation):
- 500 g of chicken fillets
- 500 g of chicken drumsticks and thighs without skin and bones
You get a balance: firmness + juiciness.
Note 3:
The ideal thickness of the ham in this preparation is crucial so that the meat remains juicy and cooks evenly.
Recommended thickness:
A) 7–9 cm in diameter (roll width)
It is the golden mean for:
- even cooking at 80–85°C
- juicy interior
- nice, regular slices
B) Thinner roll (5–6 cm):
- it cooks faster
- cooking time 45–55 minutes
- the texture is firmer, it can be a little drier
- good for sandwiches with thin slices
C) Thicker roll (10–12 cm):
- requires longer cooking
- time 80–95 minutes
- greater risk of the outside being cooked, and - the middle not enough
- it is mandatory to monitor the water temperature and prolong cooling
Professional standard (if you want a "ham" result):
- diameter 8 cm
- weight of one roll 700-900 g
- the internal temperature of the meat at the end of cooking is 68–70°C (if you have a thermometer)
Tip for forming roll:
- arrange the pieces in a "brick" before twisting
- press with your hands while twisting the cheesecloth
- tie a string every 3-4 cm to keep the shape
Using:
- It is cut thin or medium thick.
- Ideal for pies, pasta, cold dishes, and children's meals.
- cold cut for sandwiches and toast
- as a protein supplement with salads
- for pizza and hot sandwiches
- for children, finely chopped with mashed potatoes or pasta
- as a substitute for industrial ham in all recipes
Keeping:
- In the fridge for 5-7 days, well wrapped.
- It can be frozen sliced for up to 2 months.
- after defrosting, do not freeze again
Description
This is a mild, juicy and compact chicken ham, suitable for children, sandwiches, pies, pizza and cold meals. It is prepared by brining + slow cooking, without smoking and without industrial additives. The texture is firm but soft, with a clean meaty flavor.
Average values for 100 g of finished chicken ham (values are realistic for homemade cooked ham without additives):
Energy: 120–135 kcal
Proteins: 20–22 g
Fats: 3–5 g
of which saturated fat: 0.8–1.2 g
Carbohydrates: 0–1 g
of which sugars: 0 g
(optional 1 teaspoon of sugar/honey in the brine practically does not remain in the finished product)
Cholesterol: 55–65 mg
Salt: 1.8–2.2 g
(depends on length of salting and rinsing of meat)
Fiber: 0 g
Nutritional values per portion
Standard portion 120 g:
Energy: 145–160 kcal
Proteins: 24–26 g
Fats: 4–6 g
Cholesterol: 65–75 mg
Salt: 2.2–2.6 g
Health benefits:
- Low fat content
- Without phosphates and nitrites, without additives, preservatives and flavor enhancers
- Easily digestible
- Suitable for children, the elderly and sensitive digestive system
- High protein content, suitable for recovery, children and the elderly
- Significantly less fat than industrial ham
- It is suitable for diabetics because it does not contain carbohydrates
- Salt is the only factor that should be controlled in hypertension. If you want less salt, use 45-50 g of salt per 1 liter of water and extend the brining for 24 hours.
Notes and variations:
- For an even juicier texture, you can add 1 tablespoon of olive or rice oil before rolling.
- Pepper and garlic can be omitted for children
- It can be made from turkey breasts in the same way
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