How to Make Premium chicken ham at Home | Chef-Style Recipe скачать в хорошем качестве

How to Make Premium chicken ham at Home | Chef-Style Recipe

If you’re looking for a premium, deli-style chicken ham with a smooth texture, deep flavor, and that authentic artisan finish… you’re in the right place. In today’s video, I’m showing you how to create a chef-level emulsified chicken ham using professional techniques — the same method used in high-end charcuterie kitchens. This recipe gives you a perfectly bound, sliceable, tender ham with a clean chicken flavor and a beautiful dark finish after conditioning. Whether you’re a home cook or running a small-batch production, this method is reliable, accurate, and produces truly elevated results. ⸻ 📌 Ingredients • Casein — 10 g • Soy protein isolate — 10 g • Potato starch — 20 g • Phosphate blend — 6 g • Ice & water — 200 g • Wheat starch — 10 g • Curing salt (sodium nitrite) — 14 g • Ascorbic acid — 0.38 g • Signature ham seasoning — 30 g • chicken breast— 500 g • chicken thigh — 500 g ⸻ Method 1. Prep the Meat Grind the thigh and breast using the coarse grinder plate. Keep the meat chilled and set aside. 2. Create the Emulsifying Base combine all dry ingredients, the seasoning blend, and the ice–water mixture. Process for 5 minutes, until a smooth, sauce-like slurry forms. This slurry acts as the binding and emulsifying phase of the sausage. 3. Build the Emulsion Add the chilled ground meat to the slurry. Mix for 10 minutes until the texture becomes fully emulsified, sticky, and uniform—the sign of proper protein extraction. 4. Resting Phase Transfer the mixture into a sealed container and refrigerate for 24 hours. This step allows flavors to develop and ensures complete curing. 5. Stuffing Fill the mixture into fibrous casings (6–7 cm diameter) or Natural Sausage Casing. Make sure there are no air pockets. 6. Cooking Steam-cook the sausages without direct contact with water at 75°C. For a 6–7 cm casing, the cooking time is approximately 2.5 hours, or until the core reaches safe temperature. 7. Post-Cook Conditioning After steaming, chill the sausages and rest them in the refrigerator for 1–2 days. This drying period improves the texture, sliceability, and color, giving it that classic chicken ham finish. ⸻ ❤️ If you enjoyed this tutorial Don’t forget to LIKE, SUBSCRIBE, and hit the notification bell 🔔 I’ll be sharing more professional charcuterie, deli meats, and chef-style recipes — so stay tuned!