Turned out fantastic thank you 😋

@BackyardChef

15 күн бұрын

Brilliant! Thank you. Best, Rik

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.

@BackyardChef

8 ай бұрын

Fantastic tip. Best, Rik

@craigdonald551

8 ай бұрын

Is that per kg ?

@zemelya1980

2 ай бұрын

@@craigdonald551 5 gr per kilo?

@jimbobstrzelecki1675

2 ай бұрын

5g for the whole recipe?? All 7 1/2 lbs ?

@zemelya1980

2 ай бұрын

@@jimbobstrzelecki1675 Nobody's replying to us😒😒

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

@BackyardChef

17 күн бұрын

Fantastic! Thank you. Best, Rik

Wud love to see more homemade sausage type recipes

@BackyardChef

Жыл бұрын

No worries some coming up soon. Best, Rik

Enjoyed. I have never thought of this before but I can see the possibilities for variations. Thank you.

What an awesome job......

More easy recipes please..love ur video❤

Absolutely beautiful job!!! I am going to try this for sure.

@BackyardChef

Жыл бұрын

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

Very nice job best ive seen on youtube

Thanks a lot for making this simple recipe for us.😁👏👏👏♥️

@BackyardChef

11 ай бұрын

Simple is the way. Best, Rik

I have ordered a steel tube from Lazada, thank you for your video.

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! 👍

@BackyardChef

Ай бұрын

Sounds great! Thank you. Best, Rik

@mikebrown6805

Ай бұрын

Hi Rik, my Ham turned out absolutely perfect! I honestly don't think I had the confidence to pull it off, without your video.

@BackyardChef

Ай бұрын

@@mikebrown6805 Brilliant, Well done! Thank you. 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..😋

@BackyardChef

6 ай бұрын

This is very easy to make - very enjoyable. I've been eating quite a lot this last month. Sandwiches and fried. Best, Rik

Papa.. you're the Best Chef that have my admiring 💕🙋🙆

@BackyardChef

6 ай бұрын

Wow, thank you. Best, Rik

Cor!! Eeee by gum ❤️😁❤️👏👏👏👏👏

@BackyardChef

29 күн бұрын

Thank you. Best, Rik

Really Good!! Infact Brilliant 👍👍😋😋

@BackyardChef

Жыл бұрын

Thanks Andy. 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!

@BackyardChef

11 ай бұрын

Tom great to hear. 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!

@BackyardChef

3 ай бұрын

Thank you. Best, Rik

So good chef beautiful ham your way nice ❤

@BackyardChef

5 ай бұрын

Thank you so much. Hope you enjoy. Best, Rik

Home made Spam! I love it! I'm buying some of those tubes

@BackyardChef

11 ай бұрын

Yes its easy. 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!

@BackyardChef

Жыл бұрын

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

Thank you! This would also be excellent, air dried, and / or smoked, I'll bet!

@BackyardChef

Жыл бұрын

You are welcome. Yes. Best, Rik

Nice work, Rik! Loved your ham. I'll try your method at my home in Bangkok, Thailand. Cheers!

@BackyardChef

11 ай бұрын

Keep up the good work. All the best to you from up here in ChiangMai Best, Rik

@Piboon11

11 ай бұрын

@@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

@BackyardChef

11 ай бұрын

I have Lived in Thailand 20 years. 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

@BackyardChef

7 ай бұрын

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.

@BackyardChef

10 ай бұрын

Great tips. Best, Rik

Hang on...I can make chopped pork myself? This is a big eye opener and looks delicious. Cheers mate

@BackyardChef

5 ай бұрын

You can. 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

@BackyardChef

5 ай бұрын

Sounds great! thanks for sharing. So that is 1 tbsp per each tin? 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

@BackyardChef

16 күн бұрын

Great suggestion. 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

@BackyardChef

2 ай бұрын

Thank you. Yes, England. You got this the ham is real easy to make. Love to Mombasa. 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.

@BackyardChef

2 ай бұрын

Good tip! 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 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.

@BackyardChef

Ай бұрын

Good job. Hope you enjoy. Thank you. Best, Rik

Let’s make it then!!!

@BackyardChef

5 ай бұрын

Sounds like a plan. 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

@BackyardChef

Жыл бұрын

Cheers Evan - its an easy recipe and far better results than store bought. Best, Rik

WOW! That looks so good! Actually looks pretty easy to do. Can you add other cuts?

@BackyardChef

5 ай бұрын

Yes you can! Best, Rik

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

@BackyardChef

11 ай бұрын

I dont but if you do let me know what you coated it with. 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

@BackyardChef

14 күн бұрын

Don't put it in. Leave it another day. Thank you. 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 ..

@BackyardChef

11 ай бұрын

Great idea if you have a mix master - and i would do. 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

@BackyardChef

Жыл бұрын

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

Half way through making a kilo, I’ve added a 1 tsp of garlic powder and hickory smoke powder too :-)

@BackyardChef

Жыл бұрын

Good man - I tell ya this fried little butter in a pan with some eggs etc for breckie is bloody marvelous! Best, Rik

@icemanknobby

Жыл бұрын

@@BackyardChef I’ll try that, I like with eggs even a few fried spuds too:-)

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?.

@BackyardChef

10 ай бұрын

Thank you - NO not much of a difference at all - it just sweetens, 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.

@BackyardChef

Жыл бұрын

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

Cheers Rik, you just took me back to school again! That looks really good. Had me thinking of pork pies. At the moment I can get lamb cheaply in the form of leg roasts. Do you have any recommendations re sausages or anything else I could do with lamb? I’ve already bought some and made mince. I’ve never made lamb sausage before, pork, beef and chicken sure but not lamb. Help please.

@BackyardChef

Жыл бұрын

Hey mate I’m Jealous lamb is really expensive here - Lamb and rosemary - lamb and mint and there is that great sausage form South Africa - Mergez or Merguez cant remember the spelling but it has harisa sauce in it - I had it first in SA it was really spicy the one I had. I would make the traditional Lamb and mint - you can use fresh mint but myself I use dried. The rosemary I use dried needles again and whiz them in the mini chopper just to make small and if there is powder no worries. This usually carries red wine - but grape juice or pomegranate with some red wine vinegar does the job - I would always use a basic mix of Salt 18g per kg. Pepper 2g per kg. Sugar 4g per kg. Binder I use milk powder 10g per kg. Water 100g per kg (cold) or if using wine 20g per kg and 80g per kg water, If the Lamb is lean 1 kg and about 200 - 250 g lamb fat or pork fat. I can smell all of these cooking. Don't forget the Lamb patties made the same way instead of sausages - yum. Best, Rik

@glenbaker4024

Жыл бұрын

@@BackyardChef thanks mate. I’m on it!

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!

@BackyardChef

4 ай бұрын

Yes indeed! It is cooked already. Use it just like spam and save a few pennies. Thank you. 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?

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!

@BackyardChef

9 ай бұрын

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

@BackyardChef

10 ай бұрын

Eddie its praque powder no1 cure - check this link and go from there - amzn.to/3raFzXZ Best, Rik

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?

@easygoingfisho5424

5 ай бұрын

Ifound 90 centigrade ideal cooked to ideal internal temp in about hour 30 mins

@BackyardChef

5 ай бұрын

No need to boil - I shove it on to boil - just to target temp is all you need. Best, Rik

@BackyardChef

5 ай бұрын

Thank you. Best, Rik

Question Chef - can you overcook the packed ham?

@BackyardChef

Ай бұрын

Not if you cook to the temperature. Thank you. Best, Rik

@pearlssoapery702

Ай бұрын

@@BackyardChef Thank you!

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?

@BackyardChef

Жыл бұрын

Exactly 1 kilo per the grams 1 kilo 3g. Best, Rik

@5stargenmerchandise748

Жыл бұрын

@@BackyardChef is the kilo based on the weight of the ground meat alone or the total weight of ground meat and pork shoulder cubes?

@BackyardChef

Жыл бұрын

@@5stargenmerchandise748 1 Kilo in total

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!"

I've ordered a ham press to give it a go. How long will the ham keep in the fridge?

@BackyardChef

3 ай бұрын

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 ?

@BackyardChef

3 ай бұрын

I haven't tried beef like this. Thank you. Best, Rik

This a great recipe..But are you able to process it to make it shelf Stay able...A Canning Process maybe ???

@BackyardChef

10 ай бұрын

Yes can as usual. Best, Rik

Hi Rik, Can you use Beef with the same recipe Regards Trev 🇳🇿

@BackyardChef

Жыл бұрын

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

@trevoroneil3522

Жыл бұрын

No, I have not done this and I have not got a Recipe, if you find one would you Please do a Segment. 👍

@BackyardChef

Жыл бұрын

@@trevoroneil3522 Will look into it. Best, Rik

I am wondering how long to cure if not using the accelerator?

@BackyardChef

Ай бұрын

Another day. Thank you. Best, Rik

Where can I buy the curing salt

@BackyardChef

8 ай бұрын

As the description I can only give you where I got it from cure no1 3g per kilo - amzn.to/3raFzXZ

Can I buy sodium erythorbate anywhere in the UK?

@BackyardChef

11 ай бұрын

If you cant find it Kev sodium erythorbate can be replaced with ascorbic acid. Best, Rik

Hi Rik, is the sodium erythorbate essential? If i didnt add it how much longer would it take to cure?

@BackyardChef

9 ай бұрын

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

@colinhumphryes5664

8 ай бұрын

You can also use half teaspoon Ascorbic Acid (Vit C) does same thing

@BackyardChef

8 ай бұрын

Yes you are correct Colin. Best, Rik

@SS-pi2yi

7 ай бұрын

@@BackyardChef if not using any accelerator, you stated "leave 2 days..." , So leave 2 days in fridge I assume you mean...? Please confirm. Thanks.

@BackyardChef

7 ай бұрын

Yes. 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.

@BackyardChef

11 ай бұрын

Yes leave longer no problem. Best, Rik

Should have sliced it thinner in a meat slicer.

@BackyardChef

Жыл бұрын

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

What can I use instead of sodium erythobate.?

@BackyardChef

Жыл бұрын

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

@anaussiefarminginthephilippine

11 ай бұрын

You can use celery powder

@colinhumphryes5664

8 ай бұрын

Ascorbic Acid (Vit C)

Rik where in Thailand did you buy the Erythrobate please,

@BackyardChef

9 ай бұрын

Lazada - ordered delivered. Best, Rik

Has anyone tried this gadget with chicken?

@BackyardChef

4 ай бұрын

I haven't. Might have to though. Best, Rik

@Whiskey.T.Foxtrot

4 ай бұрын

@@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.

@BackyardChef

4 ай бұрын

Ok I will have a look into it. Best, Rik@@Whiskey.T.Foxtrot

@seemaprasad6677

3 ай бұрын

Yes. Mixed the ground chicken with Hardcore Carnivore seasoning, no cure needed. Was awesome. Check out Flavcity. I followed him to some degree.

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?

@BackyardChef

11 ай бұрын

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

Is it ham or is it salted boiled pork? Ham traditionally is brined and smoked pork.

@BackyardChef

5 ай бұрын

Its Formed Ham, the same way the stores make it - but better, cheaper at home. Best, Rik

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.

@BackyardChef

9 ай бұрын

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

please use gloves and a cutting board.

@BackyardChef

4 ай бұрын

Thank you. Best, Rik

You talk too much

@BackyardChef

10 ай бұрын

Don't listen - turn the sound off - or watch some asmr somewhere else = we have the choice simple. Best, Rik