• Du musst dich registrieren, bevor du Beiträge verfassen kannst. Klicke auf Jetzt registrieren!, um den Registrierungsprozess zu starten. Registrierte User surfen werbefrei, können Suchen durchführen und sehen die volle Darstellung des Forums mit vielen anderen Unterforen!!!

Wiener Beinschinken

TikiGod

TikiGod

Militanter Veganer
Hello!
I'm sorry to write this in English, but I'm skeptical of the quality of Google's translation features. My wife and I visited Österreich in May, and we really
enjoyed what the locals in Wien called Beinschinken. It was similar to Jambon d'Paris, but just tastier. I have been looking at the forum, searching
under the "kochschinken" posts. Can anyone point to one of the recipes that is closest to this style of Schinken? We also enjoyed the Schweizerhaus and the great Budvar Beers. All in all, a great trip. Any help to create this at home would be appreciated!
Thanks, TikiGod
 
Hello @TikiGod,
wellcome to the club of the :ballaballa:
Sorry, but I can´t help you in this question.
 
you need to cure a hind leg with rind on (without the trotters) in a curingsalt brine. You can add garlic, bay leaves, thyme, rosemary, juniper berries and peppercorns to the brine. Then hot smoke the ham for a short time with beech wood. 30 minutes to 1 hour maybe. It is then cooked, barely simmering, for 3 to 5 hours, depending on the size of the leg. Bone must stay in for extra juiciness.

Best served warm or cold with fresh bread or kaiserrolls and freshly ground horseradish.
 
Hi

I'm not exactly familiar with "Beinschinken."

But I'd be happy to share my cooked ham recipe with you here—see the attachment
 

Anhänge

Hello! Thank you your answers! The appearance was more in line with Peter's recipe, and it definitely appeared to be pressed somehow, so I'm very interested in that meat press! I'm going to search for one on-line. I will try to get a nice piece of boneless pork leg for the first trial. Would pork shoulder also work? I also found a case of fresh Höfbrau Oktoberfest yesterday, so I'm set with bier for a while! Some nice Schinken and an Oktoberfest would make a great meal!
 
Well of course you can use shoulder. Of course you can use deboned meat. And of course you can press ist. At the end of the day its just pork meat, that is cured, smoked, and boiled. But it is not traditional Viennese "Beinschinken", which literally translates to bone-in hind leg. You can read more here: https://www.bmluk.gv.at/themen/lebe...isch/Fleischprodukte/wiener_beinschinken.html. This is a official austrian government website.
 
TikiGod schrieb:
Hello! Thank you your answers! The appearance was more in line with Peter's recipe, and it definitely appeared to be pressed somehow, so I'm very interested in that meat press! I'm going to search for one on-line. I will try to get a nice piece of boneless pork leg for the first trial. Would pork shoulder also work? I also found a case of fresh Höfbrau Oktoberfest yesterday, so I'm set with bier for a while! Some nice Schinken and an Oktoberfest would make a great meal!
Zum Vergrößern anklicken....
Great

two famous cuts in Germany are „Oberschale“ or without fat „Schweinenuss“. Both cuts are very good raw materials for a delicious „Kochschinken“
 
Hello! I am reporting back! I made a trial with a 2kg pork shoulder, as it was easiest for me to find. I figured it was a good size to try before investing in more equipment for larger pieces. I used an equilibrium brine for the cure, and then finished it sous vide in
vegetable broth. I ran the sous vide at 70c for 18hrs, and next time I will reduce the temp to 65c. The flavor and texture are very good, like a French or Italian Rosemary Ham. Thanks again for all the help! Recipe in the next post. TikiGod

Jambon.webp
 
Jambon style Schinken
For a 2kg piece of Pork Shoulder
Trimmed of excess fat and sinew.

Brine:
1l water
7.5 gr Cure #1
68 gr Kosher Salt*
12 gr Sugar
4 Juniper Berries, crushed
5 gr black peppercorns whole
1 garlic clove smashed
1 bay leaf
1/8 tsp Thyme or 1 fresh sprig (Marjoram?)
Put the water and all the spices except the salt
and cure in a saucepan and bring to a boil. Shut
off the heat, cover, and let it steep and cool.
When cool, strain and add the salt and
cure and stir to dissolve.
Set up for injecting the meat, and inject 20% of
the meat's weight (~400 gr)
Add the meat to a Bag and add the rest of the
brine. Seal and age in the refrigerator from 4 to
7 days, turning occasionally.

Drain, rinse, prepare Vegetable stock.
Vegetable broth
1 small onion sliced
1 clove Garlic sliced
1 sprig Rosemary
1 sprig Thyme
1 Leek sliced
1 Carrot sliced
Black Pepper
2 liter water
Add everything to a pot, bring to a boil, then
reduce to simmer. Simmer for 1 hour. Strain and
cool before bagging with the Ham.
Sous vide @ 150F (65C) 12 - 18 hours
Once finished, cool in the bag and rest in the
refrigerator overnight.

*2.25% salt at 3000gr total weight (water and
meat)
Metric — Salt by Meat Weight and Water
Total 2% Salt 2.5% 3%
500 g 10 g 12.5 g 15 g
1,000 g 20 g 25 g 30 g
1,500 g 30 g 37.5 g 45 g
2,000 g 40 g 50 g 60 g
2,500 g 50 g 62.5 g 75 g
3,000 g 60 g 75 g 90 g
4,000 g 80 g 100 g 120 g
 
Zurück
Oben Unten