I add 5g of knorr powdered gelatine and leave out the milk powder, it comes out as a solid block with all the ham liquid (its not water) still inside as a jelly, very tasty.
Made this Rik, then the same with chicken, got minced turkey and turkey fillet. A big winner up here in Asturias, Spain. So tasty, no water, no E numbers and more importantly, for my husband, no gluten! A real winner. 🎉
Hi Rik after seeing your doner kebab mix in a can video I thought that these cans would do a better job, so I bought one from Amazon. I used the recipe found in the book the takeaway secret by Kenny McGovern (used this recipe before and it has a fantastic flavour) but baked in the oven! So using the pressure tin was an experiment. I also used my instant pot set to sous vide 82°c, and when the internal meat temp got to 72°c I removed the can from the water to cool then into the fridge overnight. The next day out came the doner from the can (easily) And I thinly sliced it on my electric food slicer! The result was quite unexpected - a superb result and much easier than baking in the oven, thanks mate you have opened a whole new world of cooking for me!
Hi Rik, Came from the link you provided, thank you. Your pressed hams looked great. Such an inexpensive way to keep yourself in sandwich filling & meat for salads. I've been playing around with recipes, ham, chicken, rabbit...etc. Have also taken to adding chopped dried fruit like apricots, dates, raisins & sometimes nuts like pistachios. Helps bulk out the meat a little as well as adding colour, texture & different flavours. Thanks again, really enjoy your videos.
@@BackyardChef Wow, nice to know you live in Thailand. My English friend from Hampshire will be visiting me here in early December. We'll take a road trip to Chiang Mai and spend a few days in Mae Rim. Hope we'll bump into each other somehow. You take care. XXX
We ordered 2 of these ham form tubes from Amazon 🇨🇦after watching your video. They are going to arrive tomorrow. Can't wait to try this recipe out. Did an online search for recipes, there are a lot of recipes out there. We're going to try the pork first. If it works am going to get one for my sister and my good friend. Husbands all take sandwiches for lunch and processed meat is so frightening. Thanks Rik for another great recipe!
Well done Kate - this is really easy to make - superb fried in a pan with some eggs - or even cubed - you can go wild with the stuff. It saves an absolute fortune. Best, Rik
Oh Rik, this has reminded me of the British 70's classic you could buy in a tin , "Chopped ham with pork", it was a great favourite of mine back then..😋
made this yesterday to your recipe, eating it today very tasty nice easy to follow.instructions will definitly have to make another only 40% of this batch left in fridge well worth the effort
Turned out great. I have one of those cookers on order and can't wait. I prefer using that type of glove when using gloves and have a couple tips: 1. I keep a small container of AP flour in the cupboard. Use it for dusting the counter when rolling dough and to rub on the hands to make pulling those gloves on easier. Less toxic than talc. 2. A rubber band wrapped on the glove cuffs help keep them in place.
Hi Rik, I didn't end up making Spam, after watching your video, but followed this video to make your gorgeous Ham....it's now in the fridge as I write ....Thanks! 👍
I made your spam in a can, delicious. Now I'm going to make this today. I'm sure it will be a success. I've also made you bacon and I'm makeing more tomorrow 🍷cheers Rik
4th 1kg batch i have been adding small amounts of stubbs liquid hickory smoke to each batch till i reached the ultimate smoke flavour.which is 1 table spoon . I left the garlic out. as I prefer the smoke flavour tastes better
Enjoyed the video. My question is about the water temperature for the poaching. Do you need a full boil for the whole cook or just high enough for the ham to reach the target temperature?
mine is just cooking and I'm looking forward tomorrow and the taste test. Btw can you do one with chicken as in chicken loaf in the can. Best regards linday
Hi Rick just came across this ham making video which I'm impressed with it I was wondering if this recipe is suitable for freezing . Also would you have to leave the mixture in a fridge for a couple of day any information would be appreciated thank you in advance
I have frozen now mate - yes it freezes. I left over night 12-24 hours will cure this with the accelerator in. Then you can cook straight away without any problems. Best, Rik
As an added precaution, I put a circle of parchment paper in the bottom of the canister as well as the top. I find it makes it easier to remove the ham cleanly when done.
Absolutely love your channel. A question about the brown sugar, apart from sweetening the meat, does it serve any other purpose? Would it make such a big difference if you didn't add it?.
Hi Rik, what other cut of pork can be used. Out here in Spain, you have to buy the leg (paleta). Is there a good alternative? Otherwise, I will get the butcher to de-bone it? Ta. Ham cooker on way! Ps is corned beef made like this?
Any pork will do cubed small - don't worry the idea of the cubed its to give a good texture the mince sticks it altogether. So no worries at all. Thank you. Best, Rik
@@BackyardChef ta Rik as always thank you. I found a cut called cabeza de cerdo. Looks good. Just waiting on my ham cooker tin and I'm off. Is corned beef similar to make? So expensive and I really like corned beef hash?
I couldn't find anywhere in the UK that sells Sodium Erythorbate, so I've just made my first one using Ascorbic Acid instead. It's currently sitting in the fridge and I'll be cooking it tomorrow.
Looks really good and taste must be good as well! However. What are the weight of the ingredients that you are puting in the meat? I will love to know, so I can do my tryout! Thank you for the video!
Hi, excited to try this recipe, need to clarify on the seasoning quantities. For salt, sugar, Cure, etc it says x grams per kilo. Is this per kilo of the the mince or total kilo of both mince and pork shoulder?
Hey there, Rik ~~ New to your party, here. I'm enjoying your videos of "British" yums! Found this recipe and, since I'm in the land of pork (Eastern North Carolina, USA), I can do this, no problem. Quick question, though ... other than 'luncheon/deli meat' (I'm not a big sandwich fan), what do I do with it? Does it go into a cooked recipe? Do I treat it like SPAM & fry it? Thanks!
Hi Rik. I have the same ham tin. Will try your recipe. So much nicer than the stuff here. How about liver sausage or spam. You got any recommendations on smoking bacon. I am thinking about getting a small smoker from the Internet shopping site.
Hey Roger how you doing mate - Yes Ive been looking at a smoker as well - i was going to make a big one but it seems daft when in a small house at the moment. Spam coming - love homemade spam same recipe basically. With the price of spam out here and even luncheon meat we can make better, more and cheaper. Best, Rik
No, its there to speed it all, up, that's all - if you used cure and have the same size cans leave 2 days then Poach in water just under the level of the top of the ham tube until the internal temp reaches 80c - 180f . Best, Rik
If you mix the meat in a mix master for 10 minutes to in the mix-master, it will work out 100% better sealed and stuck together,,, no gaps at all in the meat... try it ..
I only use salt and sugar, no preservatives or binders. That the benefit of making your own ham. Of course it will spoil faster but it doesn't last long enough. You didn't mention the temperature of the simmer water. My experience is the hotter the bathwater the drier the meat. Simmer, don't boil.
Do you leave the meat with the salt and sugar to rest overnight? What's the temperature and the Cooking time? Thank you in advance, in case you answer.
Hammm! 😊 "One of the taatiest looking ways of disposing of a Body, I've ever Seen! 😂👍"I Bet one honeyed, studded with glace cherry halves and cloves would be sublime!"
Thankfully, no stupid questions yet, like "Is there a vegan version?" "Can I make this in an air fryer?"🤣 I make ham and other deli meats often, without the sodium erythorbate. I just leave it in the fridge for several days.
Yes. Its amazing fried - like spam fritters - Im on with a spam shaped one at the moment. Fried rice is amazing with it! Thin sliced in cheese toasties - yes please! There are so many uses for it. Even on pizza. Best, Rik
@@BackyardChef Loves your video! My granddaughter is diabetic and chicken lunch meat is full of starch that spikes her. Fats and proteins and gelatins are fine. I was hoping to be able to make a variety of lunch meats using this press but the chicken is all crumbly.
Thank you for a great recipe. Will try it out. However, your photography after cooking is extremely poor and inferior. Hans Strydom. Sandton. South Africa.
Who the heck cares - I cook - film how you want. As a coincidence, one of my mates has the same surname as you and is in SA. I had to look twice at this. Best, Rik
![[4K] Watch SpaceX Catch A Starship Rocket From Space!!! #IFT5](http://i.ytimg.com/vi/pIKI7y3DTXk/mqdefault.jpg)
I add 5g of knorr powdered gelatine and leave out the milk powder, it comes out as a solid block with all the ham liquid (its not water) still inside as a jelly, very tasty.
Fantastic tip. Best, Rik
Is that per kg ?
@@craigdonald551 5 gr per kilo?
5g for the whole recipe?? All 7 1/2 lbs ?
@@jimbobstrzelecki1675 Nobody's replying to us😒😒
Made this Rik, then the same with chicken, got minced turkey and turkey fillet. A big winner up here in Asturias, Spain. So tasty, no water, no E numbers and more importantly, for my husband, no gluten! A real winner. 🎉
Thank you. Best, Rik
Hi Rik after seeing your doner kebab mix in a can video I thought that these cans would do a better job, so I bought one from Amazon. I used the recipe found in the book the takeaway secret by Kenny McGovern (used this recipe before and it has a fantastic flavour) but baked in the oven! So using the pressure tin was an experiment. I also used my instant pot set to sous vide 82°c, and when the internal meat temp got to 72°c I removed the can from the water to cool then into the fridge overnight. The next day out came the doner from the can (easily) And I thinly sliced it on my electric food slicer! The result was quite unexpected - a superb result and much easier than baking in the oven, thanks mate you have opened a whole new world of cooking for me!
Thank you. Best, Rik
Hi Rik,
Came from the link you provided, thank you.
Your pressed hams looked great. Such an inexpensive way to keep yourself in sandwich filling & meat for salads. I've been playing around with recipes, ham, chicken, rabbit...etc. Have also taken to adding chopped dried fruit like apricots, dates, raisins & sometimes nuts like pistachios. Helps bulk out the meat a little as well as adding colour, texture & different flavours.
Thanks again, really enjoy your videos.
Thank you. Best, Rik
Enjoyed. I have never thought of this before but I can see the possibilities for variations. Thank you.
Nice work, Rik! Loved your ham. I'll try your method at my home in Bangkok, Thailand.
Cheers!
Keep up the good work. All the best to you from up here in ChiangMai Best, Rik
@@BackyardChef Wow, nice to know you live in Thailand. My English friend from Hampshire will be visiting me here in early December. We'll take a road trip to Chiang Mai and spend a few days in Mae Rim. Hope we'll bump into each other somehow. You take care.
XXX
I have Lived in Thailand 20 years. Best, Rik
Wud love to see more homemade sausage type recipes
No worries some coming up soon. Best, Rik
We ordered 2 of these ham form tubes from Amazon 🇨🇦after watching your video. They are going to arrive tomorrow. Can't wait to try this recipe out. Did an online search for recipes, there are a lot of recipes out there. We're going to try the pork first. If it works am going to get one for my sister and my good friend. Husbands all take sandwiches for lunch and processed meat is so frightening. Thanks Rik for another great recipe!
Well done Kate - this is really easy to make - superb fried in a pan with some eggs - or even cubed - you can go wild with the stuff. It saves an absolute fortune. Best, Rik
I have ordered a steel tube from Lazada, thank you for your video.
Papa.. you're the Best Chef that have my admiring 💕🙋🙆
Wow, thank you. Best, Rik
What an awesome job......
Turned out fantastic thank you 😋
Brilliant! Thank you. Best, Rik
Thank you! This would also be excellent, air dried, and / or smoked, I'll bet!
You are welcome. Yes. Best, Rik
More easy recipes please..love ur video❤
Oh Rik, this has reminded me of the British 70's classic you could buy in a tin , "Chopped ham with pork", it was a great favourite of mine back then..😋
This is very easy to make - very enjoyable. I've been eating quite a lot this last month. Sandwiches and fried. Best, Rik
This is totally amazing.❤
Thank you. Best, Rik
made this yesterday to your recipe, eating it today very tasty nice easy to follow.instructions will definitly have to make another only 40% of this batch left in fridge well worth the effort
Glad you liked it. Thanks for making and thank you for letting me know how you got on. That means a great deal. Thank You. Best, Rik
Turned out great. I have one of those cookers on order and can't wait.
I prefer using that type of glove when using gloves and have a couple tips:
1. I keep a small container of AP flour in the cupboard. Use it for dusting the counter when rolling dough and to rub on the hands to make pulling those gloves on easier. Less toxic than talc.
2. A rubber band wrapped on the glove cuffs help keep them in place.
Great tips. Best, Rik
Hi Rik, I didn't end up making Spam, after watching your video, but followed this video to make your gorgeous Ham....it's now in the fridge as I write ....Thanks! 👍
Sounds great! Thank you. Best, Rik
Hi Rik,
my Ham turned out absolutely perfect!
I honestly don't think I had the confidence to pull it off, without your video.
@@mikebrown6805 Brilliant, Well done! Thank you. Best, Rik
WOW! That looks so good! Actually looks pretty easy to do. Can you add other cuts?
Yes you can! Best, Rik
Really Good!! Infact Brilliant 👍👍😋😋
Thanks Andy. Best, rik
Thanks a lot for making this simple recipe for us.😁👏👏👏♥️
Simple is the way. Best, Rik
Great recipe Rick - But I'm struggling big time to get hold of some Sodium Erythorbate! Any suggestions on a suitable substitute please? x x x
Don't put it in. Leave it another day. Thank you. Best, Rik
Absolutely beautiful job!!! I am going to try this for sure.
This is a real easy recipe with outstanding results - If I open my fridge you will always see this in there and homemade bacon. Best, Rik
So good chef beautiful ham your way nice ❤
Thank you so much. Hope you enjoy. Best, Rik
Loved your video, got my ham form tube, made your ham recipe it was delicious, Great job on the video and recipe. Thank you!
Tom great to hear. Best, Rik
Very nice job best ive seen on youtube
This is great! I'll try to make one too. Any tips for making it have a less... grotesque aspect? Maybe a coating of some sort? Thanks for the video
I dont but if you do let me know what you coated it with. Best, Rik
I made your spam in a can, delicious. Now I'm going to make this today. I'm sure it will be a success. I've also made you bacon and I'm makeing more tomorrow 🍷cheers Rik
Fantastic! Thank you. Best, Rik
Hi chef backyard this amazing,I hope this ham will be delicious I also like your English you come from England, watching in Mombasa Kenyan coast
Thank you. Yes, England. You got this the ham is real easy to make. Love to Mombasa. Best, Rik
4th 1kg batch i have been adding small amounts of stubbs liquid hickory smoke to each batch till i reached the ultimate smoke flavour.which is 1 table spoon . I left the garlic out. as I prefer the smoke flavour tastes better
Sounds great! thanks for sharing. So that is 1 tbsp per each tin? Best, Rik
I do too, it definitely improves the ham flavor.
Enjoyed the video. My question is about the water temperature for the poaching. Do you need a full boil for the whole cook or just high enough for the ham to reach the target temperature?
Ifound 90 centigrade ideal cooked to ideal internal temp in about hour 30 mins
No need to boil - I shove it on to boil - just to target temp is all you need. Best, Rik
Thank you. Best, Rik
Home made Spam! I love it! I'm buying some of those tubes
Yes its easy. Best, Rik
mine is just cooking and I'm looking forward tomorrow and the taste test. Btw can you do one with chicken as in chicken loaf in the can. Best regards linday
Great suggestion. Thank you. Best, Rik
Hang on...I can make chopped pork myself? This is a big eye opener and looks delicious. Cheers mate
You can. Best, Rik
Hi Rick just came across this ham making video which I'm impressed with it I was wondering if this recipe is suitable for freezing . Also would you have to leave the mixture in a fridge for a couple of day any information would be appreciated thank you in advance
I have frozen now mate - yes it freezes. I left over night 12-24 hours will cure this with the accelerator in. Then you can cook straight away without any problems. Best, Rik
As an added precaution, I put a circle of parchment paper in the bottom of the canister as well as the top. I find it makes it easier to remove the ham cleanly when done.
Good tip! Thank you. Best, Rik
Absolutely love your channel. A question about the brown sugar, apart from sweetening the meat, does it serve any other purpose? Would it make such a big difference if you didn't add it?.
Thank you - NO not much of a difference at all - it just sweetens, Best, Rik
Hi Rik, what other cut of pork can be used. Out here in Spain, you have to buy the leg (paleta). Is there a good alternative? Otherwise, I will get the butcher to de-bone it? Ta. Ham cooker on way!
Ps is corned beef made like this?
Any pork will do cubed small - don't worry the idea of the cubed its to give a good texture the mince sticks it altogether. So no worries at all. Thank you. Best, Rik
@@BackyardChef ta Rik as always thank you. I found a cut called cabeza de cerdo. Looks good. Just waiting on my ham cooker tin and I'm off. Is corned beef similar to make? So expensive and I really like corned beef hash?
I couldn't find anywhere in the UK that sells Sodium Erythorbate, so I've just made my first one using Ascorbic Acid instead. It's currently sitting in the fridge and I'll be cooking it tomorrow.
Good job. Hope you enjoy. Thank you. Best, Rik
Looks really good and taste must be good as well! However. What are the weight of the ingredients that you are puting in the meat? I will love to know, so I can do my tryout! Thank you for the video!
Complete ingredient list in the description. Best, Rik
Hi Rik
Tried to find cure no1 is it just Himalayan pink salt or is it different
Stuff altogether. going to try it asap
Regards from IReland
Eddie its praque powder no1 cure - check this link and go from there - amzn.to/3raFzXZ Best, Rik
Hi, excited to try this recipe, need to clarify on the seasoning quantities.
For salt, sugar, Cure, etc it says x grams per kilo. Is this per kilo of the the mince or total kilo of both mince and pork shoulder?
Exactly 1 kilo per the grams 1 kilo 3g. Best, Rik
@@BackyardChef is the kilo based on the weight of the ground meat alone or the total weight of ground meat and pork shoulder cubes?
@@5stargenmerchandise748 1 Kilo in total
Hey there, Rik ~~ New to your party, here. I'm enjoying your videos of "British" yums! Found this recipe and, since I'm in the land of pork (Eastern North Carolina, USA), I can do this, no problem. Quick question, though ... other than 'luncheon/deli meat' (I'm not a big sandwich fan), what do I do with it? Does it go into a cooked recipe? Do I treat it like SPAM & fry it? Thanks!
Yes indeed! It is cooked already. Use it just like spam and save a few pennies. Thank you. Best, Rik
Never would of searched for this, but cool video! Love your passion. Never knew how lunch meat was made, let alone that it could be done at home
Cheers Evan - its an easy recipe and far better results than store bought. Best, Rik
Hi Rik. I have the same ham tin. Will try your recipe. So much nicer than the stuff here. How about liver sausage or spam. You got any recommendations on smoking bacon. I am thinking about getting a small smoker from the Internet shopping site.
Hey Roger how you doing mate - Yes Ive been looking at a smoker as well - i was going to make a big one but it seems daft when in a small house at the moment. Spam coming - love homemade spam same recipe basically. With the price of spam out here and even luncheon meat we can make better, more and cheaper. Best, Rik
I've ordered a ham press to give it a go. How long will the ham keep in the fridge?
I never have it longer then 10 days. Its always gone usually in the first 5. Thank you. Best, Rik
Can you use the same process for beef ? Like deli style beef for sandwiches? Or does it actually have to go into the oven ?
I haven't tried beef like this. Thank you. Best, Rik
Welcome! Is ascorbic acid also 0.5g/kg?
Thank you. Best, Rik
Let’s make it then!!!
Sounds like a plan. Best, Rik
Cor!! Eeee by gum ❤️😁❤️👏👏👏👏👏
Thank you. Best, Rik
Question Chef - can you overcook the packed ham?
Not if you cook to the temperature. Thank you. Best, Rik
@@BackyardChef Thank you!
Hi Rik, is the sodium erythorbate essential? If i didnt add it how much longer would it take to cure?
No, its there to speed it all, up, that's all - if you used cure and have the same size cans leave 2 days then Poach in water just under the level of the top of the ham tube until the internal temp reaches 80c - 180f . Best, Rik
You can also use half teaspoon Ascorbic Acid (Vit C) does same thing
Yes you are correct Colin. Best, Rik
@@BackyardChef if not using any accelerator, you stated "leave 2 days..." , So leave 2 days in fridge I assume you mean...? Please confirm. Thanks.
Yes. Best, Rik
I have start to look those thingys (dont rember name😂) where u put the meat👍👋🇫🇮
Thank you. Best, Rik
For rough cubing meat my #8 grinder with the kidney plate does a fantastic job. (Learned that from ECKKEHART the German Butcher YT channel)
I am wondering how long to cure if not using the accelerator?
Another day. Thank you. Best, Rik
Can I use my circulator to cook this?
I'm sure you can. Thank you. Best, Rik
Half way through making a kilo, I’ve added a 1 tsp of garlic powder and hickory smoke powder too :-)
Good man - I tell ya this fried little butter in a pan with some eggs etc for breckie is bloody marvelous! Best, Rik
@@BackyardChef I’ll try that, I like with eggs even a few fried spuds too:-)
Can I buy sodium erythorbate anywhere in the UK?
If you cant find it Kev sodium erythorbate can be replaced with ascorbic acid. Best, Rik
If you mix the meat in a mix master for 10 minutes to in the mix-master, it will work out 100% better sealed and stuck together,,, no gaps at all in the meat... try it ..
Great idea if you have a mix master - and i would do. Best, Rik
Hi Rik, Can you use Beef with the same recipe Regards Trev 🇳🇿
Do you know Trevor in all these years I have never made it. Might be worth doing. Have you and do you know of a recipe? Best, Rik
No, I have not done this and I have not got a Recipe, if you find one would you Please do a Segment. 👍
@@trevoroneil3522 Will look into it. Best, Rik
Where can I buy the curing salt
As the description I can only give you where I got it from cure no1 3g per kilo - amzn.to/3raFzXZ
What can I use instead of sodium erythobate.?
You don't have to use it at all - just do not cook and eat before 4 days! Give the meat chance to cure. Best, Rik
You can use celery powder
Ascorbic Acid (Vit C)
I only use salt and sugar, no preservatives or binders. That the benefit of making your own ham. Of course it will spoil faster but it doesn't last long enough. You didn't mention the temperature of the simmer water. My experience is the hotter the bathwater the drier the meat. Simmer, don't boil.
Thank you. Best, Rik
Do you leave the meat with the salt and sugar to rest overnight? What's the temperature and the Cooking time? Thank you in advance, in case you answer.
Hammm! 😊 "One of the taatiest looking ways of disposing of a Body, I've ever Seen! 😂👍"I Bet one honeyed, studded with glace cherry halves and cloves would be sublime!"
This a great recipe..But are you able to process it to make it shelf Stay able...A Canning Process maybe ???
Yes can as usual. Best, Rik
Rik where in Thailand did you buy the Erythrobate please,
Lazada - ordered delivered. Best, Rik
Thankfully, no stupid questions yet, like "Is there a vegan version?" "Can I make this in an air fryer?"🤣 I make ham and other deli meats often, without the sodium erythorbate. I just leave it in the fridge for several days.
Yes leave longer no problem. Best, Rik
I gotta be honest it doesn't look good at all, but damn I'm sure it's tasty. Do you recommend any other recipes or straight forward garlic?
Yes. Its amazing fried - like spam fritters - Im on with a spam shaped one at the moment. Fried rice is amazing with it! Thin sliced in cheese toasties - yes please! There are so many uses for it. Even on pizza. Best, Rik
Should have sliced it thinner in a meat slicer.
Do you have a meat slicer in your home kitchen? I bet you do even if you do not! I do not - I will use a knife. Best, Rik
Is it ham or is it salted boiled pork? Ham traditionally is brined and smoked pork.
Its Formed Ham, the same way the stores make it - but better, cheaper at home. Best, Rik
Has anyone tried this gadget with chicken?
I haven't. Might have to though. Best, Rik
@@BackyardChef Loves your video! My granddaughter is diabetic and chicken lunch meat is full of starch that spikes her. Fats and proteins and gelatins are fine.
I was hoping to be able to make a variety of lunch meats using this press but the chicken is all crumbly.
Ok I will have a look into it. Best, Rik@@Whiskey.T.Foxtrot
Yes. Mixed the ground chicken with Hardcore Carnivore seasoning, no cure needed. Was awesome. Check out Flavcity. I followed him to some degree.
Thank you for a great recipe. Will try it out. However, your photography after cooking is extremely poor and inferior. Hans Strydom. Sandton. South Africa.
Who the heck cares - I cook - film how you want. As a coincidence, one of my mates has the same surname as you and is in SA. I had to look twice at this. Best, Rik
You talk too much
Don't listen - turn the sound off - or watch some asmr somewhere else = we have the choice simple. Best, Rik
please use gloves and a cutting board.
Thank you. Best, Rik