Chicken Ham (chicken roll)
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New to the site. Hopefully I am posting in the correct category.
I am looking for a good recipe to make cured CHICKEN HAM deli meat. I have some chicken quarters in the freezer that need to be used up before I have to feed them to the dogs. As I mentioned, I would like to make chicken roll deli meat from them. Any suggestions would be greatly appreciated.
Thanks! -
New to the site. Hopefully I am posting in the correct category.
I am looking for a good recipe to make cured CHICKEN HAM deli meat. I have some chicken quarters in the freezer that need to be used up before I have to feed them to the dogs. As I mentioned, I would like to make chicken roll deli meat from them. Any suggestions would be greatly appreciated.
Thanks!Diamndking well that is definitely out of my league but I would like to welcome you to the community and I’ll tag Jonathon on this. He has done several different projects with chicken. Maybe he can help out.
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Thank you Sir!
Diamndking said in Chicken Ham (chicken roll):
Thank you Sir!
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I’m thinking pressing the meat into a form like formed ham. Marianski says strong exudate glue has to be formed by injection of meat with 3% salt, 0.3 to 0.5% phosphates, and cure. For color, you also need ascorbic acid i.e. vitamin C cure accelerator. Dont mix it with your brine injection, add it after. Then you aggressively tumble the meat for hours for pork to get the exudate protein glue to form on surface.
Pack into cook bag, stick in ham press, put all in water and cook. Boil 10 to 15 min then 180f to finish 160 f min internal temp.
It’s kinda an advanced thing!Could also use gelatin from the thigh bones to fill in interstices. Good slice ability for a pressed product that holds together would come from carageenan kappa, with some potassium chloride (morton lite salt) and dry nonfat instant milk, both help it set firm for pressed ham loafs. I would cut chicken to 1in pieces so I didnt have to inject thighs, just tumble. Dont know how Id mix for hours and keep temp down…
Never made one, just reading the formed meats and ham section from his book, throwing out a few ideas from there for youbto consider
no idea how it would work with chicken!
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