Boiled Ham Starter Kit

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

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.

Egenskaper

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

Spesifikasjoner

Bruksveiledning

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

FAQ

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.

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

Instructions

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

FAQ

Cooked Ham Advanced 30-60

Cooked Ham Advanced 30-60 is a specialist blend for injecting whole meat cuts. It is described as providing excellent structure and texture for slicing, a dry surface on the finished product, a mild natural taste and optimal bite. Recommended injection level is 30%.

Key features

• ✔ Developed for injecting whole meat cuts
• ✔ Provides very good structure and slicing texture
• ✔ Finished product surface is described as dry
• ✔ Mild natural taste and optimal bite

Recommended injection level and quantity table

The manufacturer recommends 30% injection. This means injecting brine equal to about 30% of the meat weight. Practical examples:

Ingredients

Stabiliser: diphosphates (E450), triphosphates (E451), dextrose, antioxidant: sodium erythorbate (E316), pork protein, dry blood plasma, sugar, salt, herbs, flavouring.

Specifications

How to use

1. Weigh the meat and decide the injection level, manufacturer recommendation is 30%.
2. Prepare brine according to your own process and recipe, then dissolve the blend into the brine.
3. Inject evenly into the whole cut until you reach the target injection level.
4. Proceed according to your normal process before heat treatment.
5. Cook, chill and slice as needed.

FAQ

Nitrite Salt - The Key to Safe and Delicious Cured Meats

If you're making sausages, bacon, or ham, nitrite salt is your best friend. This is the salt professional butchers use to guarantee that the food is 100% safe to eat. Nitrite salt contains a precise amount of sodium nitrite (0.6%), which effectively stops unwanted bacteria. At the same time, it ensures the meat retains its tempting reddish-pink color and develops the great cured flavor we love. With nitrite salt, you can be confident in the result.

Why use Nitrite Salt?

• ✔ Maximum Safety: It inhibits the growth of harmful bacteria during drying and curing.
• ✔ Appetizing Appearance: Without nitrite, cured meat and bacon turn grey. Nitrite salt preserves the meat's natural red color.
• ✔ Classic Flavor: It contributes to the characteristic and savory taste of finished cured meats.

Specifications

FAQ