Boiled Ham Starter Kit

Name: Boiled Ham Starter Kit
Brand: Foodstuff Collection
SKU: 1833
Price: 937.00 NOK
Availability: OutOfStock

Complete starter kit for homemade boiled ham! Includes ham press mold, spices, and additives for professional results.

937,-

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Fosfat (Stivelse)

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Fosfatstivelse med nøytral smak som gir stabilitet, bedre vannbinding og jevn tekstur. Tåler varme godt og sikrer saftighet i pølsefarse, kjøttdeig, sauser og supper.

Fosfat stivelse

✔ Øker vannbinding og saftighet ✔ Varme- og frysetolerant ✔ Nøytral smak og klar farge

Fosfatstivelse er modifisert stivelse som gir økt viskositet og stabil emulgering. Den reduserer svinn under varmebehandling og etterlater en jevn, saftig munnfølelse uten å påvirke smak eller farge. Ideell i pølsefarse, kjøttprodukter, sauser, supper og ferdigretter.

Tips: For klumpefri blanding, visp pulveret ut i kald væske før du tilsetter i farsen eller sausen. La hydrere i 5 til 10 minutter for optimal effekt.

Egenskaper

✔ Gir stabilitet ved koking, kjøling og oppvarming
✔ Forbedrer tekstur og reduserer væskeutskillelse
✔ Nøytral smak, lett å dosere og blande

Spesifikasjoner

Egenskap	Verdi
Vekt	100 g / 500 g / 1000 g
Smaksprofil	Nøytral smak, lett viskositetsøkning
Ingredienser	Fosfatstivelse
Best til	Pølsefarse, kjøttdeig, farseprodukter, sauser, supper, ferdigretter
Allergener	Ingen kjente allergener
Opprinnelse	Importert
Oppbevaring	Tørt, mørkt og tett lukket

Bruksveiledning

Dosér 5 til 10 gram per kilo ferdig farse eller saus, og juster etter ønsket tykkelse.
Visp ut i kald væske for jevn fordeling, eller bland direkte i farsen under elting.
La hydrere i 5 til 10 minutter før varmebehandling for optimal binding.

FAQ

Hva er fosfatstivelse?

Modifisert stivelse med fosfatbindinger som gir bedre stabilitet, vannbinding og varmebestandighet i matproduksjon.

Tåler produktet frysing og tining?

Ja, fosfatstivelse er utviklet for å tåle både frysing og oppvarming, og reduserer væskeutskillelse ved opptining.

Ham Cooker 1.5 kg in Water Jacket - Stainless Steel Set

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Ham Cooker 1.5 kg in Water Jacket - Complete Pro Set

Take control of what you eat with this patented set from Browin. This is not just an ordinary ham press, but a complete system designed to solve the biggest problem in home deli meat production: uneven heating.

The secret lies in the innovative "water jacket". The ham press rests on a specially adapted flange suspended inside the included 4-liter pot. This means the press never touches the bottom of the pot but is completely surrounded by water. The result is that the meat is heated gently and evenly from all sides, without any "hot-spots" at the bottom. This guarantees that your ham, roulade, or luncheon meat stays juicy and tender all the way through, with no dry edges or burnt taste.

✔ Patented water jacket	✔ No water evaporation
✔ Prevents dry/burnt meat	✔ Healthier food

Tip: The flange also acts as a tight lid. This prevents the water from evaporating, so you never have to refill water or worry about it boiling dry, even during long cooking times.

Why choose this set?

✔ Healthy cooking: You decide the ingredients. Make classic ham, spicy roulades, or vegan pâtés completely without preservatives and unnecessary salt.
✔ Optimal heat treatment: Because the press "floats" in the water, you get a sous-vide-like effect that preserves the juiciness and nutrients in the meat.
✔ Full control: The set includes two thermometers – one to measure the water temperature and one that goes into the core of the meat via a hole in the lid. Perfect precision every time.
✔ Quality: All parts are made of high-quality stainless steel that is approved for food contact and dishwasher safe.
✔ Universal use: The pot works on all types of stoves: induction, gas, and electric.

Box Contents

Ham Press	1.5 kg capacity, stainless steel
Pot	4 Liters, stainless steel (fits all stoves)
Flange/Lid	Stainless collar holding the press in place
Accessories	2 x Thermometers, 10 x Bags for 1.5kg

Instructions

Marinate the meat (e.g., pork neck, chicken, or veggie mince) and place it in one of the bags inside the press.
Put on the pressure plate and spring, and close the press.
Place the flange on the pot and lower the press into the opening.
Fill water between the pot wall and the press to the indicated level (water surrounds the meat).
Install the thermometers and heat the water. Simmer until the desired core temperature is reached (typically 68-72°C for meat).
Cool the press in cold water and refrigerate overnight before removing the finished deli meat.

FAQ

Can I wash all parts in the dishwasher?

The press itself, the pot, and the flange are made of stainless steel and can safely be washed in the dishwasher. The thermometers must be washed by hand.

What is the advantage of the water jacket vs. a regular pot?

In a regular pot, the press sits directly on the hot bottom. This can cause the meat at the bottom to overcook, dry out, or crumble (jelly loss). In this set, the press hangs freely in the water, providing a much milder and more even heat treatment – resulting in juicier and more delicate meat.

Do I have to use bags?

It is highly recommended to use bags (10 are included). The bags make it much easier to remove the finished meat from the mold, they retain the juices/jelly around the meat, and make cleaning a breeze.

Cooked Ham Advanced 30-60 injection blend

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Cooked Ham Advanced 30-60: Perfect results for slicing

Cooked Ham Advanced 30-60 is an advanced special blend developed for the injection of whole cuts of meat. It ensures an incredibly good structure and consistency, making the meat optimal for slicing. With this blend, the finished product gets a neat and dry surface, unlike the wet finish that can often occur. The result is a delicate meat product with a mild, natural taste and optimal chew resistance.

Developed for injection	Perfect consistency for slicing
Dry surface on finished product	Recommended 30% injection

Pro tip for consistent quality!
Use exact weighing and log the injection level for every single batch you produce. When you manage to keep the injection stable across productions, both the consistency and the slicing become much more predictable and professional.

Features

Special blend: Tailor-made for injecting whole cuts of meat in butchery and meat processing.
Superior structure: Provides a very good consistency that makes slicing easy and flawless.
Quality finish: The finished product gets a delicate, dry surface, not wet and sticky.
Taste and mouthfeel: Contributes to a mild and natural flavor with optimal chew resistance.

Recommended injection and quantity table

The manufacturer recommends an injection level of 30%. This means you inject approximately 30% of the meat's original weight in brine. The table below shows practical examples for calculation:

Meat Weight	Brine at 30% injection	Comment
1 kg	0.30 kg	Suitable for small test batches
5 kg	1.50 kg	Standard production batch
10 kg	3.00 kg	Larger batch
25 kg	7.50 kg	For efficient production

Usage guide

Weigh the meat and determine the desired injection. The manufacturer recommends 30%.
Prepare the brine according to your own process and recipe, and then completely dissolve the blend in the brine.
Inject the brine evenly throughout the entire cut of meat until you reach the exact injection level.
Follow your own established routine for further processing before heat treatment.
Heat, cool, and slice the finished product as needed.

Specifications

Product	Cooked Ham Advanced 30-60
Application	Injection of whole meat cuts
Recommendation	30% injection
Ingredients	Stabilizer: diphosphates (E450), triphosphates (E451), dextrose, antioxidant: sodium erythorbate (E316), pork protein, dried blood plasma, sugar, salt, herbs, aroma.
Packaging options	100 g bag, 500 g bag, 1 kg bag

FAQ Frequently Asked Questions

What does 30% injection mean?

It means that you inject approximately 30% of the meat's weight in brine. For example, if you have 1 kg of meat, you inject 0.30 kg of brine into the meat cut.

What is the advantage of this blend?

The blend is specially developed to provide a very good and firm consistency for slicing. It ensures a dry and delicate surface, a mild and natural flavor, as well as optimal chew resistance in the finished meat.

What packaging sizes are available?

The product is available in three convenient sizes in our menu: 100 g bag, 500 g bag, and 1 kg bag, depending on your production needs.

Nitrite Salt 5 kg - Curing Salt for Safe Meat Processing

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Curing Salt 5 kg: The Salt That Makes Cured Meat Safe

If you make cured sausage, bacon or ham, curing salt is the foundation. This is the salt professional sausage makers use: ordinary salt pre-mixed with 0.6% sodium nitrite (E250), the same standard the Norwegian meat industry has used for decades. The nitrite stops unwanted bacteria during drying and maturing, gives the meat its stable, pinkish-red cured colour and contributes to the characteristic cured flavour. You simply replace the ordinary salt in your recipe, the rest is done at the factory.

Industry standard 0.6% nitrite	Stops the botulism bacterium
Preserves the red meat colour	Pre-mixed, replaces ordinary salt

Curing salt is the most important protection we have against botulism in meat that is dried, smoked and matured. At the same time it does the job you can see: without nitrite, bacon and cured meat turn grey, with nitrite the colour is bound chemically and the meat stays pink even after frying. The 0.6% concentration is calibrated so that the normal amount of salt in your recipe delivers the right nitrite dose, you never measure nitrite yourself. The 5 kg pack suits those who make sausages and cured meat all season long.

Pro tip for an even, pink colour!
Give the meat time to cure through: let seasoned sausage meat rest chilled for 30-60 minutes before heat treatment, and let dry-cured bacon sit overnight. That gives the nitrite time to react with the meat, so the colour turns even and stable instead of patchy.

Features

Maximum safety: Inhibits the growth of harmful bacteria during drying and maturing, with the botulism bacterium as the most important.
Appetising appearance: Binds the meat's red colour chemically, so cured meat and bacon stay pink instead of turning grey.
Classic cured flavour: Contributes to the characteristic taste of finished cured meat, the same result as from professional charcuteries.

How to use

Follow your recipe as usual, and replace the ordinary salt with curing salt in the same amount.
Distribute the salt evenly, knead it well into sausage meat, rub it over the whole surface of whole cuts.
Let the meat rest chilled so the nitrite can work before drying, smoking or heat treatment.
Store the salt dry and clearly labelled, separate from ordinary table salt.

Dosage guide

Cured meat and sausage, dry curing	Approx. 30 g per kg of meat
Cooked and smoked sausages	Replace the salt in the recipe 1:1, typically 17-20 g per kg of meat
Bacon and ham in brine	Replace the salt in the brine recipe 1:1 with curing salt
Important	Never use more than the recipe's salt amount, the nitrite dose follows the salt

Specifications

Product	Curing salt (nitrite salt)
Contents	Salt (NaCl), sodium nitrite (E250)
Mixing ratio	0.6% sodium nitrite, standard for food production
Weight	5 kg
Applications	Sausages, bacon, cured meat, smoking
Storage	Dry, in closed packaging

FAQ Frequently asked questions

How much curing salt should I use?

Replace the ordinary salt in your recipe 1:1. For dry curing, use about 30 g per kg of meat, in sausage meat typically 17-20 g per kg. The mix is pre-dosed with 0.6% nitrite, so you never measure nitrite yourself.

Is curing salt safe?

Yes, sodium nitrite (E250) is an approved food ingredient, and the 0.6% concentration is calibrated so a normal amount of salt keeps you within the legal limits. In cured meat, the nitrite makes the food safer than ordinary salt alone, because it stops the botulism bacterium.

Why does bacon turn grey without curing salt?

Meat that is heated or dried with ordinary salt loses its red colour, think of a grey pork chop. The nitrite binds the colour chemically in the meat, so bacon and cured meat stay pink even after frying.

Can I use curing salt in everyday cooking?

It is made for meat that is to be preserved: sausages, bacon, ham and cured meat. In everyday cooking it gives no benefit, so use ordinary salt there, and store the curing salt clearly labelled on its own.

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Boiled Ham Kit - Complete Starter Set

Want to make your own sandwich meat but unsure where to start? This complete ham kit gives you all the equipment and spices you need to succeed on your first try. The set includes a high-quality ham press with a patented water jacket system, as well as a professional spice blend that ensures the ham becomes juicy, tender, and easy to slice thinly.

✔ Complete Kit	✔ Patented Water Jacket
✔ 1.5 kg Capacity	✔ Spices Included

The heart of the package is the Browin ham press with its accompanying pot. Unlike standard presses that sit directly in a pot, this one hangs in a special collar so it "floats" in the water. This creates a water jacket around the entire meat, preventing the bottom from becoming overcooked or dry. The result is evenly cooked ham with perfect consistency from crust to core.

Included Spices:
The kit includes "Cooked Ham Advanced 30-60". This is a specialized blend developed for injection, which binds moisture in the meat and provides the classic, juicy mouthfeel you know from the deli counter's best ham.

Features

✔ Even Heat Distribution: The water jacket eliminates "hot-spots" and dry edges on the cold cuts.
✔ Full Control: Two included thermometers allow you to monitor both the water temperature and the core temperature of the meat simultaneously.
✔ Universal Pot: The included 4-liter stainless steel pot works on all stovetops, including induction.

Package Contents

Ham Press	1.5 kg capacity, stainless steel
Pot	4 Liters, stainless steel (induction ready)
Spices	Cooked Ham Advanced (for injection)
Accessories	2 thermometers, 10 bags

FAQ

What meat should I use?

Pork neck or ham roast are classics. You can also use chicken breast or turkey for leaner cold cuts.

Do I need anything else?

For the pink color and shelf life, we recommend using Nitrite Salt (sold separately or check your pantry) in the brine. A syringe for injection is also useful.

Manufacturer

Foodstuff Collection

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Boiled Ham Starter Kit

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