I really like the alternative of replacing store-bought sausage and ham with homemade delicacies, sausages or

Meat appetizer - pressed meat

I will present a recipe for pressed meat for Belobok's ham at home and tell you how you can replace it.

I bought a ham Belobok for myself not so long ago, this is a mold for cooking meat and meat delicacies at home. Ham maker Belobok is a very convenient form of stainless steel in the form of a flask with two removable lids with springs. It is these springs that allow homemade sausage, ham or pressed meat to be compressed under pressure. Belobok ham maker supplied with recipe book

and a video instruction on the disk, this mold is made in Russia, here is its photo

Earlier, my video recipe for making homemade chicken ham in a ham maker in a Belobok mold was presented, a recipe.

Today I am sharing another recipe for Belobok's ham, this is

pressed meat with mushrooms

For the recipe pressed meat you can use different types of meat, including poultry (beef, pork, lamb, chicken, turkey, duck) I use:

• A piece of lean beef and a piece of pork with a total weight of 1.3 kg and a few pieces of pork interlayer, so that the meat is not very dry,
• champignons (any other mushrooms can be) fresh or pickled - 5-6 pcs.,
• 2 cloves of garlic
• Salt - 2 teaspoons
• nutmeg - a pinch,
• dry gelatin - 1 tablespoon (for a good bunch of meat),
• black pepper - a pinch
• balsamic vinegar - 1 tablespoon (I was just experimenting, it is not necessary to put it at all),
• a glass of ice or very cold water

How to cook pressed meat at home

Coarsely chop pork and beef (pieces are larger than a matchbox), add crushed garlic,

salt, pepper, dry gelatin, nutmeg, balsamic or wine vinegar,

ice, mix everything well

and marinate in the refrigerator for at least 3 hours.

Or you can speed up the process, marinate (scroll) the meat in a marinator, two cycles of 9 minutes will be enough.

Chop the mushrooms for pressed meat, if they are small, put in the meat as they are, whole.

Insert a baking sleeve tied on one side into the Belobok form, put chopped meat and mushrooms into it, along with the juice in which the meat was marinated, tie tightly.

Put the second lid on the ham maker and tighten the three springs.

You can cook pressed meat in the oven at 180 degrees for 1.5 - 2 hours, put the ham into a tray or baking dish, adding liquid there, so the homemade pressed meat will not be so dry.

More tender and juicy pressed meat is obtained by stewing in water in a saucepan on the stove or in a slow cooker. Belobok's ham maker, along with the pressed meat, is placed lying in a saucepan and poured with boiling water, if this recipe is adapted for a multicooker, then a silicone mat or a rag napkin must be placed in it so as not to scratch the surface of the multicooker bowl. Pressed meat is stewed, as well as ham, for 2 hours.

After cooking, the form of Belobok is removed from the container, cooled and put into the refrigerator for 5 hours, only after the specified time the ham maker can be disassembled and the pressed meat taken out of it, as it turned out - can be seen in the photo:

The cut of pressed meat and ham from Beloboka meat is always different, it all depends on the size of the meat pieces and the filling itself. The recipe book lists various types of meat delicacies that can be prepared in the form of Belobok - from boiled sausages and ham to pressed meat, the filling can be prepared from minced meat, minced meat with minced meat with the addition of pieces of liver, chicken, turkey, bell peppers, carrots, peas , canned corn, mushrooms, prunes, nuts.

If you don't have Beloboka ham then you can cook

pressed meat from a pork shank or halves of a pork head

For this recipe, the washed parts of a pork head or shank are boiled in salted water with spices, a head of onion and bay leaves for as long as necessary until the meat is easily separated from the bones, but less than for jellied meat. Cool the meat, sort out the bones, but do not cut large parts with the skin into small pieces, put them on cheesecloth or a plastic bag in a deep cup with the skin outward, all small parts must get inside. Add grated garlic, black pepper. Tie boiled meat of heads or shanks tightly and put oppression with a load on it. In this state, cool for about 5 hours, then release the pressed meat from the bag or cheesecloth and cut.

Here's another tip on how to cook ham at home or pressed meat without using a mold or ham:

"We take a saucepan, put the prepared meat, on top of a saucer with a diameter slightly smaller than a saucepan and put a jar on the saucer, not filled to the top with water, which will work as oppression (load). And in the oven. Or in a large saucepan with brine. After the ham is ready, refrigerate first at room temperature, then in the refrigerator. "

Bon appetit!

Pamper your loved ones for breakfast or serve a sandwich with homemade pressed meat as a snack! 😉

Cooking homemade ham in the airfryer

video recipe from youtube

P.S. If the network is congested, it may not be possible to access it, just try again several times 🙂

We bought such a rather big pork knuckle and a piece of beef in the nearest butcher's shop. Thoroughly wash the pork knuckle and beef, scrap the pork skin with a knife if necessary to keep it clean.

We put it in a saucepan, fill it with boiling water - you don't need too much, just a little higher than the shank. We also put onion, cut in half, coarsely chopped carrots, celery, allspice and black pepper, other spices to taste. And cook after boiling, under the lid, with an almost imperceptible boil, for at least 4 hours - almost like for jellied meat. Salt and throw in the bay leaf towards the end of cooking.

As a result, we get this kind of meat, already almost slipping from the bones. Remove the beef bone. We cut the shank and also take out the bone.

We lay out, spread the shank on a large piece of gauze folded in several layers, sprinkle with chopped garlic (or well chopped) and put in the beef - one piece or several - whichever is more convenient.

We turn it into a tight roll, wrap it in cheesecloth. We place this bundle in a suitable container with a flat bottom, on it - a cutting board or a large flat plate, and on it - a load of at least 1.5-2 kg. We put all this structure in the refrigerator for at least half a day. Even better - for a day.

Now our boiled meat, pressed with a load, has turned into a wonderful cold appetizer. Try it and you will agree: it really tastes good.

povarixa.ru

Recipes for cooking aromatic, juicy and satisfying pressed meat

Today, many housewives abandon store-bought sausages, hams, carbonates in favor of dishes prepared on their own. This is explained by the fact that they increasingly do not trust the composition of these products, the cost of which is quite high. In addition, homemade products such as pressed meat are less expensive than store products.

For such homemade delicacies, various basic products are taken, therefore, a lot of methods for their preparation are known. The resulting treat will be a great snack for any table.

The food can also be used in a daily diet, including for breakfast, making sandwiches out of it.

From a pig's head

This recipe has been known for a long time, being a classic, and is probably used most often.

To prepare pressed meat from this product, in addition to half a pork head, you will need the following ingredients:

• Large chicken leg - 1 pc .;
• Onions - 1 pc.;
• Black pepper with peas;
• Bay leaf;
• Garlic - 4 prongs.

When buying a pork head, ask to be divided into 3-4 pieces. You can do this yourself if you want, but this way you will spend more time cooking. First you need to soak it. Put the pieces in a saucepan, fill them with cold water and let stand for 3 hours. After they have expired, the liquid must be drained, and the head pieces must be thoroughly rinsed under running water.

Now we put them back in the pan along with the chicken leg, pour into the bowl such an amount of water that will cover the food. Cover it with a lid, put it on the stove over high heat.

When the water boils, reduce the heat, and add spices to taste, salt, bay leaf, a whole onion, previously peeled, to the contents of the pan. We continue to cook the food until it begins to easily lag behind the bones of the head.

Now we remove the pan from the stove, wait for its contents to cool down. To prepare the pork head pressed meat, we now need to arm ourselves with such "tools" as a deep bowl and cheesecloth. We cover the last one in such a way that the edges of the gauze hang over the sides of the bowl.

Take a large flat dish, spread all the pulp that you remove from the pieces of the head on it. The first layer is to put the bacon, with the flesh on top, then transfer the remaining flesh with the chicken. The final layer is lard, only now the ingredient needs to be put on top with a sandpaper.

When preparing pressed pork head meat at home, do not forget to sprinkle each layer with pre-chopped garlic.

Take the edges of the gauze and tie them tightly into a knot. Your pouch should come out tight. Place the food in the bowl so that the knot is at the bottom of the bowl.

Make oppression on the bag, for which you can take an ordinary cutting board of a suitable size, and put a vessel with water or a saucepan on it.

Your delicacy should stay under oppression for at least 5 hours, after which you can unfold it, cut it into delicious slices and treat your family or guests.

Using this step-by-step recipe, you can make beef head pressed meat. To make it more juicy, buy lard separately and put the pulp in it.

In a multicooker

Having such a wonderful device at your disposal, you should definitely try to cook this delicacy in it. Let's take not a pork head, but a knuckle.

Put the shanks in the multicooker bowl, fill them with chopped onion rings, spices, add water so that it covers the ingredients.

Select the "Extinguishing" mode on the device and set the time to 4 hours.

We separate the pulp from the bone, transfer it to a clean cloth or gauze, wrap it tightly and send it under oppression for several hours (how to build it is described in the previous recipe). It is advisable to place the future culinary masterpiece in a cool place.

After a few hours, the pressed meat prepared from the shank can be cut and served to a festive or everyday table.

If the entire meal is not eaten at one time, store the remaining piece in the refrigerator.

In a ham maker

The invention of this device greatly pleased the housewives who love to cook all sorts of delicacies with their own hands. It is a metal vessel in the shape of a flask, which is closed with a lid, and springs are placed on its sides, thanks to which it closes. In addition, these springs make it possible to create bending for pressing meat.

To cook pressed meat at home, you can take any of the varieties (pork, beef, turkey, duck, chicken, etc.).

• Meat - 1.3 kg;
• Dry gelatin - 1 tbsp. l .;
• Balsamic vinegar - 1 tbsp. l .;
• Mushrooms - 5 pcs.;
• Garlic - 2 teeth;
• Nutmeg - pinch;
• Spices;
• Ice - 1 glass.

You can take any mushrooms for the dish, but it is better if they are champignons, but it does not matter whether they are fresh or pickled. You can replace the ice with a glass of very cold water, replace the balsamic vinegar with another, or even exclude it from the list of ingredients altogether if you want to make pressed meat without it.

Cut the pulp into large chunks, fill them with spices, gelatin, garlic, add water or ice cubes.

We send the vessel with the components to the refrigerator for several hours so that the pulp is marinated.

We cut the mushrooms, add to the rest of the products and put everything together in the baking sleeve, not forgetting to pour the marinade here. We send the sleeve with the contents to the ham maker, close it tightly with springs. Then the device can be sent to the oven for 2 hours. You need to put a vessel with water in it to make the meat more juicy.

You will get no less tasty pressed meat if you just boil it for 2 hours in a saucepan right in the ham maker.

We take out the thermally processed dish and send it to the refrigerator for 5 hours. After this time we take out the delicacy from the ham maker and can use it.

In the airfryer

This device can also be found in many homes today, where they love tasty and healthy food. It can also be used to prepare an exquisite dish with pork and / or other meats.

Here's a step-by-step recipe for how to do it.

• Turkey and pork - a total of 1.5 kg;
• Garlic - 5 teeth;
• Spices to taste.

Cut the meat into slices (they should not be very large). Roll each of them in a mixture of spices and chopped garlic. Optionally, you can combine the ingredients with grated carrots and chopped bell peppers.

For cooking, you need a tablespoon of dry gelatin, otherwise the pulp may not adhere well enough.

A ham maker is also useful, but if one is not available, take a stainless vessel, cover it with oppression, having previously transferred all the components there.

Pour 1 glass of water on the bottom of the airfryer and place the dishes with the ingredients on the lower rack. We set the temperature to 260 degrees, leave the dish to simmer for about an hour (maybe a little longer).

Now you can extract the resulting product and feast on it.

You can vary any of the listed recipes to your taste - add, remove or replace any ingredients. The main thing is not to violate the cooking technology.

For any celebration, instead of grocery stores, you can prepare a delicious treat yourself, surprising everyone with your skill. Bon appetit to you and your guests!

mjusli.ru

Pressed meat

The dish is very versatile, judge for yourself! Fragrant cold cuts for any sandwiches or for a festive table, plus the moral satisfaction from the confidence that the product is completely safe.

Pressed meat is made from chicken, pork or beef, and there are recipes that mix all three ingredients. Many add various spices and roots while cooking meat, it all depends on taste and desire.

Cooking is facilitated by a special device - a ham maker, in which pressed meat is made, but in the absence of such, you can go the other way - to cook a snack in gauze or in cling film.

Recipe for cooking pressed pork tenderloin meat in cling film.

• Pork (tenderloin) - 1.100-1.200
• Garlic to taste
• Gelatin - 3 tbsp. spoons
• Water - glass
• Bow - optional
• Spices
• Cling film

1. Cut a piece of tenderloin into several pieces, transfer to a saucepan and cook until tender. During the cooking process, add onion, pepper and salt to the meat, at the end - bay leaf, if desired.

While the pork is boiling, stir the gelatin in boiled chilled water and let it stand for an hour.

When the meat is ready, remove it from the broth, cool, disassemble the pieces with your hands into thin fibers. Finely chop the garlic.

In a bowl, stir the meat with garlic, pepper and, if necessary, salt.

Moisten a baking dish (for example, oblong) with water from the inside, cover it tightly with foil.

Add a little hot broth to the gelatin or warm it up a little. Next, pour a little gelatin into the mold to close the bottom, put a layer of meat (1-1.5 cm), which can be sprinkled on top with dry gelatin. Pour the diluted gelatin on top and lay out the meat layer again. Repeat all actions until the meat ends and, importantly, lay the layers very tightly.

Connect the edges of the film, thereby covering the pork with spices, and put the load on top. Remove the dish in the cold for 10-11 hours, after which you can safely cut the pressed meat into slices and take the first sample.

You may also be interested in the recipe: pork balyk, which you can see here.

interesnye-recepti.ru

How to make pork head pressed meat? Alternative recipes and helpful tips

A pig's head is rarely seen as a serious culinary staple. It is customary to cook jellied meat from it, and a good aspic is obtained from the tongue. But that is not all. It turns out that you can make a very tasty pressed meat from a pork head.

Recently, the daily menu of any family is increasingly "attacked" by sausages. They have become a real attribute of a quick breakfast or light dinner. This significantly shortens the cooking time, but does not provide the enjoyment that comes with eating homemade food. Moreover, this is not so difficult to do. Take a pig's head, for example. Not only jelly can be prepared from it, but also something interesting. There is a great recipe that makes it easy to make unusual pressed meat from a pork head. This will require a pork head, garlic, onions, ground peppers, carrots, spices and water.

You need to cook as follows:

1. Wash the pork head, cut into two lengthwise and place in a wide saucepan.
2. Pour the product with water and immediately cook for 4 hours.
3. After that, remove both halves from the pan, lay them out on the table and completely free them from bones.
4. Then spread cheesecloth on the table, put one piece on it, skin side down and spice it generously.
5. Chop onions, carrots and garlic at random. Mix the products and spread the resulting mass on top of the first piece of head.
6. Cover the entire structure with a second piece and wrap the resulting roll very tightly in cheesecloth.
7. Set the oppression on top and leave the product in this position for one day.

Pressed pork head meat prepared in this way turns out to be very tasty, juicy and aromatic.

A familiar product

There are many dishes in cooking that are prepared in this way. Take brawn, for example. By and large, it is the same pressed meat from a pork head, decorated in the form of a sausage. To prepare it at home, you will need: 1 pork head, 7 liters of water, 3 onions, 1 kilogram of lump pork, salt, 1 carrot, parsley root, spices, 2 bay leaves, herbs (parsley, dill) and lemon zest (for lovers ).

Brawn is prepared quite simply:

1. Boil a piece of pork and the head together with the roots for 5 hours. Throw bay leaf and salt into a saucepan half an hour before the end of cooking.
2. Put the finished product on a cutting table, free it from the existing bones and cut everything into small pieces.
3. Now the chopped meat must be boiled again together with onions and lemon zest. This will take approximately 1 hour.
4. Combine the boiled pieces together with the rest of the ingredients and mix well. After that, put everything on cheesecloth, twist it tightly into a roll, tie it with twine, put it under arbitrary oppression and send it to the refrigerator for several hours.

Serve the prepared pressed meat from the pork head on the table after cutting into pieces and sprinkling with plenty of herbs.

To prepare pressed meat, you can use not only pork heads, but also legs. For variety, you can also add any poultry meat. For the standard pork option, you need the following ingredients:

• 2.5 kilograms of pork legs;
• 2 carrots;
• 1 potato;
• 3 bay leaves;
• 5 sprigs of cloves;
• a tablespoon of peppercorns;
• 2 onions;
• 5 cloves of garlic;
• salt;
• a few stalks of dill;
• 2 tablespoons of powdered gelatin;
• 1 tablespoon honey
• a couple of juniper twigs and 10 berries of this plant.

The work begins with the most important thing:

1. Rinse pork legs, clean and dry with a napkin.
2. Then grease them with honey and let sit for 15 minutes.
3. Fold the legs tightly into a saucepan, add water and slowly bring to a boil.
4. Skim off the foam from the broth, then add the chopped vegetables and the rest of the ingredients. In this composition, cook the legs for at least 3 hours.
5. After that, remove the skin from the legs and cut off the meat.
6. Cover the prepared form with pieces of leather.
7. Grind the meat, mix with gelatin and put on top of the skin in a mold. Make several of these layers. Cover everything from above with leather.
8. Close the form, place a load on it and leave it in this position for a whole day.

The result is a very tasty pressed meat, which is well known in Norwegian cuisine. Scandinavians eat it with toast or special tortillas, sprinkled with sour cream sauce with dill. But everyone can decide for himself what to eat with such yummy.

Household appliances

Appliances are increasingly coming to help housewives in the kitchen. Designers are developing new devices that can make work in the kitchen easier. One of these mechanisms is the ham maker. It makes cooking much easier. A special recipe has been developed for each dish. Pressed meat, for example, is very convenient to do with this device. You don't have to take your head. For cooking, you can use the following components: meat, boiled carrots, spices, sweet pepper and 2 eggs.

Everything is prepared in two steps:

1. Cut the meat, carrots and peppers into pieces, stir and set aside for a while (2 hours), so that the food is slightly marinated.
2. Add the rest of the ingredients and mix again.
3. Line the ham maker with foil and put the prepared mixture in it. Cover the device and place in a deep frying pan. Poke holes in the marked holes, and pour a glass of ordinary water into the pan. Put the structure in the oven for 1.5 hours.

After cooling, the finished product can be removed from the device and safely served on the table. This flavorful meat product can be placed on bread as a sandwich or served on a plate with a vegetable side dish.

Rich choice

Any housewife can decide for herself how to make pressed meat. It all depends on the availability of food and accessories in the kitchen. If there is no standard ham maker at hand, then the meat can always be cooked in ordinary cling film. It is better to take a simpler recipe. For this option, the following set of products is suitable: 1.2 kilograms of pork, a glass of water, spices, 3 tablespoons of gelatin, salt, a little garlic and onions (if desired).

The dish is prepared in the usual way:

1. Cut the meat into large pieces and place in a saucepan. Then pour it over with water and put it on fire. During cooking add salt, onion and pepper.
2. At this time, dilute the gelatin with cold water and set aside to swell.
3. Remove the cooked meat from the hot broth into a separate plate and let it cool. Then carefully disassemble each piece by the fibers. Add chopped garlic to the meat.
4. Dilute the finished gelatin with a little hot broth.
5. Moisten a baking dish with water and line the inside with foil.
6. Pour a little gelatin on the bottom, and put some of the meat with garlic on top. Then lay out in the same order until all the products run out. There must be gelatin on top.
7. Wrap the resulting mixture with the edges of the film, and put a load on top. Put this structure in the refrigerator for 10-12 hours.

Serve meat on the table sprinkled with plenty of herbs.

fb.ru

Pressed pork head meat recipe with photo

Complexity of preparation: Average

Cooking time: over 2 hours

Vegetarianism: No

Kitchen: Home

Servings: 10 servings

Type of dish: Snacks

Calorie content: 211 kcal

Proteins: 18g / Fats: 16g / Carbohydrates: 0g

Ingredients for Pressed Pork Head 10 Servings:

Ground black pepper

Seasonings for meat

Recipe for Cooking Pressed Pork Head Meat Step by Step

Analyzing a dish based on ingredients

You can make an excellent cold appetizer from a pork head - brawn or saltison. The dish turns out to be very tasty, spicy, aromatic and disperses quite quickly, especially with vodka. This is a great option for a family celebration (even for a wedding with a small number of guests) from the "cheap and cheerful" series. True, you will have to tinker with its preparation. But it's worth it.

There are two main options for feeding the pork head under the press - in the pork stomach or in the form of pressed "square" bars. The classic saltison is prepared in the pork stomach. If you don't have a stomach at hand (or for some other reason you don't want to cook in it), then you can pack the meat in guts, culinary sleeves, cling film, plastic, or even just cheesecloth. Another option is to carefully cut off the skin (with layers of fat) from the already boiled pork head and then wrap the chopped pulp with seasonings in this skin. It is such an appetizing roll that is shown in the very first photo.

In addition to the pork head itself, you can also take additional liver, heart, tongues and just pork meat. You can also use spices and vegetables to your taste, there are quite a few options. And the broth remaining from boiling the head will become an excellent basis for jellied meat.

Ingredients for Pork Head Saltison

We take the whole or half of the pork head. You can also ask on the market to be cut into several parts. Be sure to use ears and a nickle - these are the main parts of the head that contain gelatin. As a last resort, you can replace them with pork legs (hooves). If you still doubt that the broth will turn out to be sufficiently saturated, you can add regular edible gelatin - then it will definitely set.

To prepare a pork head under a press, take:

• pig's head
• pork stomach
• garlic - 5 cloves
• carrots - 1 pc.
• Bay leaf
• black peppercorns
• parsley root
• pork pulp, tongue, liver - optional
• spices to taste, onions - optional

This is how we got a meat set from a chopped head.

Press Cooking Pork Head

The first step is to start preparing the stomach. You need to do this even the day before preparing the main course. If you don't want to mess with your stomach and will cook without it, then you can skip this point. We wash the stomach thoroughly, turn it out, wash it again, remove excess fat, scrape it out with a knife, sprinkle it with salt and leave it overnight. We can add pounded onion to fight off unpleasant stomach odor. In the morning we rinse again, changing the water a couple of times. You can sprinkle the stomach with corn grits, massage and leave for half an hour, and then rinse the grits - this also helps to get rid of the smell. It is also advisable to clean off all the mucus.

We return to the meat. We will cook it like for jellied meat - for several hours. We only take less water. The first step is to inspect all parts of the head, if necessary, singe them and remove all hair and bristles with a knife. We put the meat in a large saucepan, fill it with cold water and leave for half an hour. Then we drain the water, we will cook in another.

At the bottom of the pan, place the ears, nickel, cheeks - everything that should boil more. If we cook with additional tongues, it is better to cook them separately or add them to the common pot about an hour before the end of cooking.

Bring to a boil over high heat, reduce heat, remove foam.

Cook under the lid for about 3-4 hours.

Add the roots with vegetables about an hour before the end of cooking. Salt and add spices 30 minutes before cooking, 10 minutes before adding chopped garlic. There is another option - you can not dip the garlic into the broth at all, but add it crushed to the ready-made and finely chopped meat.

We take out the cooked flesh of the head, ears, tongues, meat from the broth.

Select and remove all bones carefully. We clean up languages. We throw away everything that does not inspire confidence and appetite. Cut the remaining meat, ears, tongue pulp into cubes or slices.

We filter the broth, throw away the boiled vegetables. Add spices and crushed garlic to the chopped meat, if desired. Mix thoroughly and pour a little broth into the mixture (about a tenth of the mass of meat pulp).

If we are preparing saltison in the stomach, then it's time to start filling the scar with the resulting meat mixture. Gently fill the inside of the stomach, seal, press and sew up the holes with thread.

We spread the filled and sewn stomach in a container with broth. It is convenient to use a gosper, although a spacious saucepan is also possible. If the broth is not enough, you can add hot salted water. We set to cook for another 2-3 hours.

We take out the boiled scar, put it under oppression. We leave in the cold for a day or two.

That's it, this is a ready-made saltison. It goes very well with mustard or horseradish. It is also possible with mayonnaise.

If you cook without a stomach, then the meat can be boiled a little longer (up to 5 hours). Then pack it in cheesecloth or cling film and put under oppression. The result will be something like this "square" brawn.

And finally - a video of the preparation of a pork head under the press.

Home-cooked pressed meat is a great substitute for sausage. It is used as a cold snack. With pressed meat, you can make a hearty breakfast sandwich or serve it on a festive table. Guests will appreciate the taste of this dish. The main ingredients are relatively cheap, but it turns out, practically, a delicacy. Try it!

You will need:

Half a pork head;

1 large chicken leg;

1 head of onion;

A few peas of black pepper;

3-4 cloves of garlic;

Bay leaf;

Large saucepan;

A piece of gauze 30 * 30cm.

Preparation:

1. Buy half a pork head at the market or store. It can be fresh or frozen. Ask to be cut into 3-5 pieces. Don't forget to buy one large chicken leg.

2. Soak the pork head pieces in cold water. To do this, put them in a saucepan, fill with water, leave for 2-3 hours. Then drain the water, rinse the pieces of meat under running cold water.

3. Put pieces of pork head, chicken leg into a saucepan. Fill everything with water so that it completely covers the contents of the pan. Cover the saucepan with a lid and place over high heat.

4. Reduce heat as soon as the contents of the saucepan have come to a boil. Put in it the peeled onion (whole), a few peas of black pepper, bay leaf. Simmer the pork head over low heat until the meat begins to easily separate from the bones. During the cooking process, do not forget to salt the broth to taste.

5. Once the pork head is cooked, turn off the heat. Wait until the contents of the pot have cooled to room temperature.

6. Place cheesecloth in a deep cup so that the ends hang over the edges of the cup.

7. On a wide, flat plate, gently remove one piece of boiled pork head. Separate the fat and meat from the bones, put them in a deep cup on cheesecloth. Disassemble the entire contents of the pan in this way. To prevent the pressed meat from falling apart during cutting, first put large pieces of bacon on the cheesecloth, with the skin facing down (to the cheesecloth). Put pieces of pork and chicken meat, boneless on the lard. Put the pieces of bacon on top again, only now with the skin facing up. When laying out meat and lard, sprinkle them with garlic grated on a fine grater.

8. Gather the loose ends of the gauze together, twist them several times. You will get a tight knot of gauze with meat inside. Place the meat bundle in the bowl so that the twisted ends of the gauze are at the bottom. Put a cutting board on top of the meat, place a load on it (a heavy saucepan, a jar of water, etc.). Leave the meat under pressure for 5-6 hours to harden.

9. Free the meat from the cheesecloth, cut into neat slices, serve.

Bon Appetit!

Today, many housewives abandon store-bought sausages, hams, carbonates in favor of dishes prepared on their own. This is explained by the fact that they increasingly do not trust the composition of these products, the cost of which is quite high. In addition, homemade products such as pressed meat are less expensive than store products.

For such homemade delicacies, various basic products are taken, therefore, a lot of methods for their preparation are known. The resulting treat will be a great snack for any table.

The food can also be used in a daily diet, including for breakfast, making sandwiches out of it.

From a pig's head

This recipe has been known for a long time, being a classic, and is probably used most often.

Ingredients:

• Large chicken leg - 1 pc .;
• Onions - 1 pc.;
• Black pepper with peas;
• Bay leaf;
• Garlic - 4 prongs.

Cooking method:

Using this step-by-step recipe, you can make beef head pressed meat. To make it more juicy, buy lard separately and put the pulp in it.

In a multicooker

Having such a wonderful device at your disposal, you should definitely try to cook this delicacy in it. Let's take not a pork head, but a knuckle.

Ingredients:

• Onions - 1 pc.;
• Garlic - 3 teeth;
• Spices to taste;
• Shafts - 1.2 kg.

Cooking method:

In a ham maker

The invention of this device greatly pleased the housewives who love to cook all sorts of delicacies with their own hands. It is a metal vessel in the shape of a flask, which is closed with a lid, and springs are placed on its sides, thanks to which it closes. In addition, these springs make it possible to create bending for pressing meat.

To cook pressed meat at home, you can take any of the varieties (pork, beef, turkey, duck, chicken, etc.).

Ingredients:

• Meat - 1.3 kg;
• Dry gelatin - 1 tbsp. l .;
• Balsamic vinegar - 1 tbsp. l .;
• Mushrooms - 5 pcs.;
• Garlic - 2 teeth;
• Nutmeg - pinch;
• Spices;
• Ice - 1 glass.

Cooking method:

In the airfryer

This device can also be found in many homes today, where they love tasty and healthy food. It can also be used to prepare an exquisite dish with pork and / or other meats.

Here's a step-by-step recipe for how to do it.

Ingredients:

• Turkey and pork - a total of 1.5 kg;
• Garlic - 5 teeth;
• Spices to taste.

Cooking method:

1. Cut the meat into slices (they should not be very large). Roll each of them in a mixture of spices and chopped garlic. Optionally, you can combine the ingredients with grated carrots and chopped bell peppers.
2. For cooking, you need a tablespoon of dry gelatin, otherwise the pulp may not adhere well enough.
3. A ham maker is also useful, but if one is not available, take a stainless vessel, cover it with oppression, having previously transferred all the components there.
4. Pour 1 glass of water on the bottom of the airfryer and place the dishes with the ingredients on the lower rack.
5. We set the temperature to 260 degrees, leave the dish to simmer for about an hour (maybe a little longer).
6. Further, the recipe involves doing standard steps.
7. We extract the food without removing the oppression (or without taking it out of the ham) we send it to the refrigerator for 6 hours.
8. Now you can extract the resulting product and feast on it.

You can vary any of the listed recipes to your taste - add, remove or replace any ingredients. The main thing is not to violate the cooking technology.

For any celebration, instead of grocery stores, you can prepare a delicious treat yourself, surprising everyone with your skill. Bon appetit to you and your guests!