Chicken and pork ham in Tescoma ham maker

[Kolbasnik]

Kolbasnik, so it didn't seem to me? I spin the meat with spices for 1 hour in a marinator. I don't add water at all. The meat becomes juicy. I put it in Belobok and set it to cook. And I, on the advice of the Countryman, do not tighten the springs very much. The ham then becomes juicier. But it never disintegrates, not when it tightly tightened the springs, never tightened it. Now, after your explanation, I realized that the point is not in the spring. And in the way of preparing and cooking meat. Thanks for the clarifications. I would very much like you to continue to give us useful recommendations.

[Kolbasnik]

It is enough just to mix for a long time until white "threads" appear between the pieces of meat, then let it ripen for several hours and the ham is ready.

Hurrah! So we are doing everything right! And I was still wondering why such beautiful pieces of meat after kneading in a dough mixer turn into a threadlike viscous mass. Here, it turns out, where the dog rummaged!
Kolbasnik, Thank you! Vera and I were sure before that it was not a matter of prolonged standing, but you once again confirmed it!
Well, I'll go and cook the next ham!

[Elena]

Elena, Len, and what kind of nozzle are you kneading and how long?

Far right

I really like the way she kneads the minced meat. But you can also use a hook, Vera uses it with success.

Thank you, Lenok, I was kneading minced meat with a hook, I didn't like something. I'll try this.

And I scrolled in the marinator - probably turned it on 6-8 times. Kneaded well.

[People]

Oh, I forgot to write the time. People, I knead for 10 minutes at first speed, like the dough. Yesterday I specially watched the process. At the 6th minute, the minced meat has already become very "dragged". At the 8th minute, it had already turned into a viscous mass and the consistency did not change anymore, at least, apparently to the eye. Therefore, I came to the conclusion that more than 10 minutes of time is not needed.

Girls, and what do you think, perhaps, and for manti dumplings should be kneaded more in a dough mixer?

[kokoshka]

kokoshka, Lil, on manti - no way! Squeeze all the juice out of the meat, and it should remain in the meat as long as possible, otherwise the dough will ferment before the manti is ready. But for the cutlet mince, such a batch is the very thing!

[Kolbasnik]

stir for a long time until white "threads" appear between the pieces of meat

Kolbasnik, if there is no marinator and kneader, then how else can you knead meat for ham not with your hands? Somehow I don't want to be in a bread maker. Or if with hands, then approximately how long?

I understand Lena then went to do it, but I'll definitely try with cutlets.

then I went to do

What to do? Manty il ham?

[Qween]

Qween, I was too lazy to get the kneader, so I mixed it with a hand mixer with dough tips.

Handwritten 20 minutes.

[Omela]

Omela, finally! Mother, where have you disappeared? How is your ham doing?
Or you secretly decided to obey her with a separate recipe, so you lurked?

It’s not I who disappeared, it’s the ugly megaphone disappeared .... Aaaaa ... The second day without the Internet. ((((we eat ham, today is even tastier than yesterday.

we eat ham, today it is even tastier than yesterday.

And fsёooo? And the details? At least a couple of impressions!

Everyone loved it, but I will experiment with temperature and time. 80 is a lot. IMHO. I can't insert a photo, I'm writing from my phone

Girls, thanks for telling me how to knead minced meat.

You write, write to us about the ham. And show me a photo, please, we are waiting. So interesting!

I will experiment with temperature and time. 80 many

I cooked for 2 hours at 76-77C. The result is a dense juicy ham from one chicken. And today tastes better than yesterday.

I applied turmeric and paprika - the color turned out to be funny.

I sous vid cook turkey at 65-70

Svetochka, a very tasty ham.

Girls, do you cook with nitrite salt or regular salt?

I have ordinary salt. The cheapest extra from the store.

I cooked for 2 hours at 76-77C. The result is a dense, juicy ham from one chicken. And today tastes better than yesterday.

I applied turmeric and paprika - the color turned out to be funny.

Wow! Indeed, cheerful!

Girls, do you cook with nitrite salt or regular salt?

I have fine sea salt. I don’t know where to get the nitrite one, and I don’t need it. Why extra chemistry, if it turns out so great!

Yes, and by weight - 900 grams of poultry meat turned out to be 900 grams of ham. I added 100 ml of water, poured a little less than 50 ml from the shredder after cooking.

And I'll forget to weigh mine again, how to give it to drink! While it is cooking - I remember, then I will forget again!

Flax, with pork more shrinkage shrinkage - shrinkage will be. And the amount of water drained out after cooking will also be larger.

Manty il ham?

I have no ham
And the mantle cooker did eat the manti .......

I made 775 ham from 500 pork and 500 turkey.

with pork, more shrinkage will be.

Yes, I noticed this already on the last ham. The juice has drained approximately 130-150 ml. So the bird doesn't sit like that, does it?
Okay, so let's write: birds are seated ...

Okay, so we write: birds are seated ...

It swells or swells on the way. But my bird was frozen. I went to the store, and there was no chilled food, they snapped it up, there was a holiday tea ... Coming back with a bag was broke and took sho was .. freezing.

I have no ham

And, well, yes, I forgot completely, sorry!
But there are manti! Well this is just class!

I will experiment with temperature and time. 80 is a lot.

Little fellow, what exactly is wrong with your ham? Why do you say that 80C is a lot? Dryish, or what, or what?

Well, initially my pork was not greasy and the turkey breasts themselves were a little dry. I was confused by the large amount of drained liquid, but if you do not drain it and cool it with it and then drain it?

Then there will be too much of it on the sides, it seems to me, and the edges will not be so even. I had this in Redmond. I had to reheat, pierce the bag and drain the liquid. Then everything worked out and the ham thickened, otherwise it just fell apart. But maybe it will be different in Tescom, I won't argue.

I poured 200 ml and poured no more than 50 ml, I had 700 gr. turkey and 300 gr. chicken breast

Well, then the bird really absorbs water! One more confirmation!

Well, yes, it is logical. Well, then next time I'll just lower the temperature.

But there are manti! Well this is just class!

I hope that the ham maker will also appear with my mad desire

initially the pork was not fatty and the turkey breasts themselves were rather dry.

Then everything is clear, the meat itself is rather dry, and they really need to be cooked at a lower temperature. Moreover, as you say, you already saw a turkey and it turned out juicy!
Hospad, here without a palliter, you just can't figure it out!

I want one too!

Yul, yes they will soon, I think, appear everywhere on sale. It remains quite a bit to be patient.

I put the second batch in the refrigerator overnight to marinate. Tomorrow I will cook. Beat off was not too lazy in the thermomix.

Did you just mix the first one, or what? Didn't you knead to a stupor?

I put the second batch in the refrigerator overnight to marinate. Tomorrow I will cook.Beat off was not too lazy in the thermomix.

No, I like it, she was not too lazy in thermomics! How hard you are with us, Ksyun, take jealousy!

Not well, I did it with my hands as I usually do for sausages. And this one is straight to stupidity.)))
Yyy .. Yeah .. Hard-working ..

[Elena]

Elena, your excellent ham is just class! It is necessary to "repeat" this in Belobok!

Galya, ham, with high-quality kneading and low temperature in any ham maker it will turn out - do not hesitate!

[galchonok]

galchonok, Thank you! Of course try it! If you are friends with Beloboka, then this ham will not go anywhere, it will definitely work out!