The Cheapest Way to Make Incredible Ham скачать в хорошем качестве

The Cheapest Way to Make Incredible Ham

German Kochschinken is a classic cooked ham you can’t buy in most American grocery stores. It’s mild, pork-forward, sliceable, and built on control rather than smoke or sugar. In an era of expensive meat and aggressively processed deli products, Kochschinken is worth reviving—not as nostalgia, but as a practical, science-backed DIY project. This guide walks through how to make authentic German Kochschinken at home using modern tools like brine injection and sous vide cooking, while explaining why each step works. Traditionally made from pork leg, this version uses economical pork shoulder without sacrificing texture or safety. What Is Kochschinken? Kochschinken literally means “cooked ham.” In Germany, it refers to whole-muscle pork that is cured with nitrite, gently cooked, chilled, and sliced. It is not heavily smoked, not sweet, and not emulsified. The result is ham that tastes like pork, not additives. Historically, Kochschinken developed as a preservation method. Pigs were butchered once a year, and curing plus cooking allowed meat to last through winter into spring. Before refrigeration, this process was about survival. Today, it’s about control. 👉 More German recipes:    • German Recipes   👉 More processed meat projects:    • Processed Meats   Find the printable recipe on my blog: https://skipthejunk.com/2026/02/long-... 🥩 Kochschinken Recipe (Cooked German Ham) Meat 1.5 kg (≈53 oz) lean pork (Traditionally pork leg; pork shoulder or loin works) Brine 1 L water 20 g (0.7 oz) sugar 100 g (3.5 oz) german nitrite curing salt 0.5% concentration - see below! 5 g juniper berries 2 g caraway 2 g garlic granules 2 g black pepper 1.5 g coriander 2 bay leaves German concentration curing salt Mix 1 part Pink Cure #1 with 12 parts plain iodine free salt. That's the concentration you need for this recipe Method (Summary) 1. Boil water with all brine ingredients, turn off heat, steep until cold. Strain. 2. Trim pork clean. 3. Inject 20–30% of the meat’s weight in brine, spacing injections ~1 inch apart. 4. Vacuum seal with an additional ~10% brine. Refrigerate 1–3 days, turning occasionally. 5. Rinse meat. Optional: hot smoke 30–60 minutes. 6. Vacuum seal again and sous vide at 72°C / 161°F for ~3 hours, until core reaches *67°C / 153°F*. 7. Chill overnight before slicing. This is real ham—controlled, precise, and explainable. Attributions: Kochschinken, sliced: By Anna.Massini - Own work, CC BY 4.0, https://commons.wikimedia.org/w/index... Tags: #Kochschinken #GermanHam #CookedHam #CuredHam #SousVide #MeatCuring #Charcuterie #FoodScience #GermanFood #DIYCooking #HomemadeHam #PorkRecipes #Ham #CookedHam #LongWeekendProject #recipe #fromscratch #cookingfromscratch