He’s not a butcher only, he’s a great chef and a real master butcher. Industry level! I’ve learnt a lot of things from Eckhart and my last christmas dinners with ham and pork legs were successful following his instructions and techniques. Now I’m working on German sausages recipes. Vielen Dank Herr Eckkehard!
Just discovered your channel: fantastic. I am a Belgian, living in Thailand and I have been making French style dried sausages as a hobby for more than 10 years. When I started thinking about making cooked ham, after someone gave me exactly the same equipment as you have, I started a search on the Internet and came across your channel. Exactly what I needed. Tomorrow I'm giving it a try. Will keep you posted. Thanks. Great videos.
What will happen if we use kosher salt (pure sea salt) instead of curing salt (which contains nitrates)? In Greece curing salt is prohibited for the public.
Hi Eckehard ,I am a German born who lives in the Philippines and with your down to earth demonstration I am able to do my soul food which I am missing.Thank you very much.Dankeschoen.
Eckkehard I've just watched your video and the ham looks amazing..I would never be able to recreate your ham..but it was extremely interesting to watch a craftsman at work.Stay safe.
Thank you for teaching so much processes with'in your vlog, I hope you are healthy and looking forward for your new videos. Thank you, Mr. Eckkehard, 🥰 God bless you.😍
I build myself a ham cooking press and want to boil my own ham. I have two questions before I try it: 1 - If I hear correctly from the video the cooking temperature is 80 deg C. 2 - Do you submerge the complete ham press into the water or do the water not reach the top of the ham press bucket? Thanks a million for your informative videos.
Got to see the workings of a German Butcher Shop when I was stationed in Germany during 1983-1986. From the pig kills to to the weekly steer/cow kill for the butchering. Andreas Grafenwohr was the name of the local Metzgerei I am speaking of. To this day the white wurst on brotchen mit scharf senf are the best. Then again some rinderbraten und spaetzle sounds good. Peace.
Thank you Eckkerhard. I made this ham the way you said, only I did not smoke it, I am in England and we like ham that is not smoked also. This is the best ham I ever made. Next time I will smoke it because I like smoked ham as well.
@@paulroberts5114 Hi Paul, I only cure for 18 hours after injecting and the ham is always cured right through, no grey bits. Injecting really does speed up curing. I only do 2 to 4lbs at a time, but i don't think the weight matters with this method.
Hi, could you please share with me the proportion of cure and pre salt do you use? Regards (I hear a lot of bad things about cure salt and don't want to make a mistake)
Hi, what part of pork ham you use? I use pork shoulder and i boil sous-vide and i boil 70 degrees until internal temp is 69-70 degree - i tried 75 degrees in the middle but i loose too much juice. Sometimes in the vacuum bag, i also put some spices but not all the time
@@eckkehardthegermanbutcher1046 wow, do they still sell them there? I never saw them here in the US. I tried finding them online before and the good ones are very hard to find.
@@geniuspharmacist they are probably all made in factory's now ! You can achieve a good result using a square tin sitting on a trivit in a large pan with a tray and some weights on it but way less sexy than the real toy 😁
Спасибо Вам! Вы мастер у меня такой же шприц, но я игроку потерял.... Как её заказать не знаю в Москву продаётся только в США. Сил Вам побольше всего хорошего.
Ich habe Kochschinken nie selber gemacht, aber immer nur Videos gesehen wo sie den schinken vacuum einschweißen und dann kochen. Ist das eine andere Variante die du machst und was ist der Grund und unterschied mit / ohne einschweißen?
Hello, Is your Ham Press covered completely with 80 degree water or is it below the top of the stainless steel form. Another words are you let the hot water get inside the form.
This guy has a sausage kitchen? This is the grandfather I wanted. Thank you for the great video
He’s not a butcher only, he’s a great chef and a real master butcher.
Industry level!
I’ve learnt a lot of things from Eckhart and my last christmas dinners with ham and pork legs were successful following his instructions and techniques.
Now I’m working on German sausages recipes.
Vielen Dank Herr Eckkehard!
Just discovered your channel: fantastic. I am a Belgian, living in Thailand and I have been making French style dried sausages as a hobby for more than 10 years. When I started thinking about making cooked ham, after someone gave me exactly the same equipment as you have, I started a search on the Internet and came across your channel. Exactly what I needed. Tomorrow I'm giving it a try. Will keep you posted. Thanks. Great videos.
How’d it work out?
excellent ive always thought boiled ham was the best.
Great knowledge - thanks
Mr Eckkehard. Thank you for sharing this recipe. The recipe works! It is so delicious
Thank you for passing on this knowledge. Will definitely try this.
What will happen if we use kosher salt (pure sea salt) instead of curing salt (which contains nitrates)? In Greece curing salt is prohibited for the public.
I learn so much from you. Thank you 😊
Fantastic!!! Thank you for sharing your knowledge and experience..
Hi Eckehard ,I am a German born who lives in the Philippines and with your down to earth demonstration I am able to do my soul food which I am missing.Thank you very much.Dankeschoen.
Me too George but not German. Great knowledge with this man old school...
Looks amazing! Thank you for teaching this process. what company makes the ham form? That is a great tool!
Vielen lieben Dank für dieses Video!
Ich hab gerade ne Menge gelernt.
Hello Sir.... Question....Is there any way to do this if I don't have the injector thing please?
The perfect companion to Scott Rea ;)
Hi sir. I really like your video. Could you write down what kind of salt you used and what 10 gram 1 gram premixed you were saying in time 0:35?
I enjoy all your videos. Thanks for allways learning me something new.
Loved your presentation; excellent. Thank you for sharing.
Eckkehard I've just watched your video and the ham looks amazing..I would never be able to recreate your ham..but it was extremely interesting to watch a craftsman at work.Stay safe.
Thank you for teaching so much processes with'in your vlog, I hope you are healthy and looking forward for your new videos. Thank you, Mr. Eckkehard, 🥰 God bless you.😍
I build myself a ham cooking press and want to boil my own ham.
I have two questions before I try it:
1 - If I hear correctly from the video the cooking temperature is 80 deg C.
2 - Do you submerge the complete ham press into the water or do the water not reach the top of the ham press bucket?
Thanks a million for your informative videos.
Yes number one between 70 and 80 degrees c Aunt number 2 is also yes submerged completely in water
You sir, are awesome. That ham looks amazing, i'll sure try and make some. Thank you for teaching!
BrunoHotenfast that's how we made Regular boiled ham in Germany no matter where I worked the ham we're made the same way
Thanks for the tutorial sir! Very entertaining!
Very nice. I see many years experience. Lovely. Thank you.
Got to see the workings of a German Butcher Shop when I was stationed in Germany during 1983-1986. From the pig kills to to the weekly steer/cow kill for the butchering. Andreas Grafenwohr was the name of the local Metzgerei I am speaking of. To this day the white wurst on brotchen mit scharf senf are the best. Then again some rinderbraten und spaetzle sounds good. Peace.
excellent guide. Really informative. The ham press is a neat piece of kitchen equipment.
Eckkehard thank you for all these amazing videos and for sharing your many years of knowledge. Danke schön
Fantastic video, I wonder if can do it without some of the equipment?
Thank you Eckkerhard. I made this ham the way you said, only I did not smoke it, I am in England and we like ham that is not smoked also. This is the best ham I ever made. Next time I will smoke it because I like smoked ham as well.
Ben, how long did you let it cure for after injecting? It looks like Eckkerhard is only giving in 24 hours - seems a little short to me?
@@paulroberts5114 Hi Paul, I only cure for 18 hours after injecting and the ham is always cured right through, no grey bits. Injecting really does speed up curing. I only do 2 to 4lbs at a time, but i don't think the weight matters with this method.
Ben Johnson Cheers Ben. I’ll have a crack at this - being in the US these days I miss a good piece of British ham
Hi, could you please share with me the proportion of cure and pre salt do you use? Regards (I hear a lot of bad things about cure salt and don't want to make a mistake)
Very good job
Hey Eckkehard. Is that 80 degrees Celcius ?? Thanks for the vids, tips and commentarys LOVE YOU CHANNEL
Hallo from Denmark
between 70 and 80 never more than 80
Eckkehard The German Butcher thanks for the repons😉 .. But is it celsius or Farenheit.?
mactrille 80 degrees is c 150 to 180 is f
Thanks..and keep up the good works 👌👍
WOW. What a talent thank you.
Great stuff
Am I correct in saying that you Smoked the day after injecting the Ham.
VERY INTERESTING. I AM ENJOYING YOUR MOVIES.
Thank you very much for sharing your knowledge. Greetings from america
Where can i get one of those German ham presses?
This is one of the best content to subscribers ratio channel on you tube I see this growing fast thanks for your work.
This is on my to-do list, thanks for sharing :)
Awesome!!!
Yes, so the curing salt has time to do its job.
poekel messer gewuerzmuehle Hannover 0511816069
Hi, what part of pork ham you use? I use pork shoulder and i boil sous-vide and i boil 70 degrees until internal temp is 69-70 degree - i tried 75 degrees in the middle but i loose too much juice. Sometimes in the vacuum bag, i also put some spices but not all the time
What type of sawdust do you use?
Excellent Thank You! Beautiful!
Love watching your videos and learning from you. You're a genius. Where did you get the ham press/mold?
In. Germany 50 j. Ego
From Germany 1968
@@eckkehardthegermanbutcher1046 wow, do they still sell them there? I never saw them here in the US. I tried finding them online before and the good ones are very hard to find.
@@geniuspharmacist they are probably all made in factory's now ! You can achieve a good result using a square tin sitting on a trivit in a large pan with a tray and some weights on it but way less sexy than the real toy 😁
@@geniuspharmacist I found one on e-bay. It was around 60 bucks shipped.
Look for meat press or meat loaf press
This is a professional we are talking about
This is so cool!... every one of your videos is interesting thank you sir for sharing with us ♡
Thank you Sir.
Excellent
Grandpa nice video. .. 🖒🖒🖒🖒🖒 I will come to live with you.. ham every day. .
i love this stuff , my most favorite ham!
Mr. Eckkehard, what cut did you use for the boiled ham? It was boneless so wondering if it was a deboned butt or leg.
Mike Mason top and bottom round from a ham
Hi Eckkehard
I do not have a brine pump.
1 - Can I lay the pork in a 9% brine?
2 - For how long must I keep it in the brine?
Regards
We never did that that way the obvious pumped liquid in I don't know how long you leave it in
Wow great..I wish I can do it...
Mr Eckeehard that looks really good. Where can I get a ham press like that?
I got that from Germany about 50 years ago
I love this video thank you
Very..very nice ..video...
that look amazing ham !!! great teaching top man :)
Can I use other liquids to cook the ham..i.e fruit juice, wine and beer
Mina Flores I have no idea we never did that
Thanks for sharing, Please give us the brine solution.
9 % salt
amazing content Eckkerhard. your channel is a goldmine :)
Icouldnt really get the brine salt content can anyone open it up a little bit more for me please
Thank you
excellent video and explanation thanks a lot!!!
Quality video , the germans are the masters of meat.
Спасибо Вам! Вы мастер у меня такой же шприц, но я игроку потерял.... Как её заказать не знаю в Москву продаётся только в США. Сил Вам побольше всего хорошего.
Klasse schaut gut aus
Fantastik
Ich habe Kochschinken nie selber gemacht, aber immer nur Videos gesehen wo sie den schinken vacuum einschweißen und dann kochen. Ist das eine andere Variante die du machst und was ist der Grund und unterschied mit / ohne einschweißen?
Zu meiner zeit gab es noch Kein einschweischeisen
Ich mache es wie lch es gelernt habe 60 Jahre zurueck
Real deal.
Hi Eckkehard. Is that 80 degrees C or F? Thanks.
c
WHATA BEAUTIFUL, SIR, GRILLED PIECES WITH A GOOD MELTED MOZZARELA, SOME LETTUCE, TOMATO &RED ONIONS IN A ROLL AND VOILÁ
Hello, Is your Ham Press covered completely with 80 degree water or is it below the top of the stainless steel form. Another words are you let the hot water get inside the form.
larry smith yes the ham is completely covered with water
Eckkehard The German Butcher
❤
like thank you very much Mr
hello again from Hannover.. That cure messuring tool i never seen one before what is its name ? think i can find one on amazon?
I believe it's a saline/salt hydrometer
Thank you, Once again.
Man that's great ham
looks very tasty
. cheers
Danke shoen maine herren. Du bist vundabar!
That skin must taste great.
beautiful
Sie sprechen bestimmt deutsch🙂 wieso nehmen sie die schwarte erst zum Schluss weg?
Thankyou :)
and pure number one cure. this i have. i need or want this tester
gilbert hardy no you got that wrong one gram cure 1 and 9 gram salt
i want to wet brine pork how much number one cure in water, brine, per pound should i use without the tester
ok brine tester
: )
I WANT TO MOVE TO GERMANY.
we made that ham like that 50 years ago they're not like that anymore
Well you are an odd fellow but I must say you boiled a good ham.
Matthew Lo you don't have to tell me that I know I'm old
Shut up and take my money!
I am still waiting how much money do you want to send me
Guilherme Lima Gonçalves
Well are you sending the man your money or not...