home Culinary recipes Homemade sausage Ham Chicken and pork ham in Tescoma ham maker

Chicken and pork ham in Tescoma ham maker (page 21)

Mikhaska
From Tver ... What idiocy! Previously, the boys were taken into the army like this: From Central Russia they were sent to the Far East; from Siberia to Leningrad; Magadan boys were dragged to Central Asia ...
Bast1nda
And I bought the last one from us, the price, of course, had already risen and was still growing, and Teskom's departments began to close, well, I rushed faster while there were still departments in the city. I didn't even bother with Redmond's, the difference in price is 100 rubles, and in terms of convenience, they are simply incomparable.
Zena
Quote: Rusalca
So she came to see me from Krasnoyarsk!
Yes, Ira from Krasnoyarsk, if only one day would have been enough ...

Py. Sy. Ir, why have you not climbed the Krasnoyarsk sites? or not already?
told me I would send ...
Mikhaska
Quote: Divna
why didn’t you climb on Krasnoyarsk sites?
Yes, what are you, dear ?! It never occurred to me! Load you with your problems! You are already full of worries! I'll wait ... It doesn't matter! But I will be more delighted!
Zena
I would be pleased to do this ...
if what .. contact !!!
mind you, I HAVE PROPOSED !!!!
Elena Tim
Quote: Bast1nda

Thanks for the recipe and detailed description of the process. Yesterday I made my first ham, very tasty, beautiful color. Diversified your recipe - added olives. Now I will try to attach a photo. Does not work
Oh, how glad I am that you did it and liked it!
Congratulations! I hope that in the future you will always have homemade, truly delicious ham on your table!
And thanks for writing about it!
Bast1nda
I post a photo of yesterday's ham)))) Thank you, once again !!!

Chicken and pork ham in Tescoma ham maker
Mikhaska
Zhenya,
Quote: Divna
if what .. contact !!!
swept away!
Mikhaska
Bast1nda, awesome ham!
People! do not believe it! Today I bought a couple of cans of olives, as I sensed!
I stand, stare at the shelf with them and think: soon my Teskoma will come to me ... Maybe, I need a few olives ...
I'm going to triple soon on this writing preparation! Not devour eat yourself, so, at least, feed people!
Bast1nda
Mikhaska, thanks, I tried! And I really liked the process and the result. Cooking couldn't be easier! Excellent contraption performed by Teskoma.
Katris
Bast1ndaWhat a beautiful ham it turned out. This is with nitrite salt?
Zena
Quote: mikhaska
I'm going to triple soon on this writing preparation! Do not devour food yourself, so, at least, feed people!
I always feed my diet ...
Elena Tim
Quote: Bast1nda

I post a photo of yesterday's ham)))) Thank you, once again !!!

Chicken and pork ham in Tescoma ham maker
A-BAL-CHILD !!! That's beautyaaaaa!
Mikhaska
Quote: Divna
I always feed my diet ...
We will ask for one room, Zheeen!?
Zena
Quote: mikhaska
We will ask for one room, Zheeen !?

Bast1nda
Katris, no, just chicken breast and pork. all. Even without gelatin. Next time, I will put hips instead of breasts. And I would also remove the garlic (put it this time), it is very tasty, but according to the aroma it belongs to the cutlet / boiled pork and it turns out some kind of discrepancy, I'll just leave it with spices for meat, there will be more sausage in taste. And in terms of consistency and appearance, the vechin is ham. It is cut at least into thin slices and can be folded for decoration purposes, etc. The husband said that olives are just awesome here and give an interesting taste.
Bast1nda
Elena Timthank you inspired. At first I was delving into the choice of what to take and saw on sale only Redmond's (analogue of white-sided as I understood), but then I saw Teskomovskaya, and I really like this mareka for the quality. And the price, we can rarely cost 2300 and I have a teskoma with a discount of 2100, well, the choice was obvious))))))) So it happened, plus your first recipe, it is very convenient for a beginner, because it is simple. I did not put gelatin. Now I will follow your footsteps / recipes further. I want to try some more turkey.

About the salt. I put in 13 grams. This I mean that I saw recipes and 4-8 grammes. So since 13 my husband used to add salt on a sandwich, but he respects salty very much. I eat, in the opinion of others, not salted.So 13 grams turned out to be the very thing for me, precisely as a sandwich ham. I salt the cutlets less. And then I was perplexed how much salt to put, and given that I still have a little salt in the seasoning, I put 13 grams by weight, in total it turned out to be about 14 grams.
Katris
Bast1ndaI also didn't like the taste of garlic in ham (although I love garlic). And we almost always add olives.
I do it without nitrite salt, and it seems to me that my sausage is not as pink as yours
Bast1nda
Katris, in fact, it turned out to be in color like a raw chicken thigh. That is, not like a whitish breast, but exactly like a reddish thigh. Cooked for exactly 3 hours, then cooled sharply and refrigerated overnight. The color is like a shop chicken ham. I kneaded with a combine (hook) for 15 minutes. Pork / breast 50 to 50. spices 1 tbsp. the spoon. Aha! (suddenly came to mind), but in spices (a jar like Kotani, there is such a good mixture with pepper) I had ground paprika and turmeric, so maybe this one gave a little color?
And I like the garlic, but for some reason it automatically refers to the cutlet to taste)))), apparently they got used to it and a cutlet has already formed in the brain = garlic - twins brothers. So yes, so that unnecessary associations do not arise, exclude garlic in subsequent preparations.
Elena Tim
Quote: Bast1nda
your first recipe, it is very convenient for a beginner, because it is simple.
Bast1nda, Thank you for your kind words!
Quote: Bast1nda
About the salt. I put in 13 grams. This I mean that I saw recipes and 4-8 grammes. So since 13 my husband used to add salt on a sandwich, but he respects salty very much. I eat, in the opinion of others, not salted. So 13 grams turned out to be the very thing for me
Well, that's right, everyone adjusts to their taste. And considering that you also added olives, which means there was more salt, then with 18 grams, your ham would be oversalted.
By the way, recently I have slightly reduced the amount of salt, now I put 15-16 grams - it works out fine.
But about the garlic, I didn't quite understand, did you put the fresh one in the minced meat?
Bast1nda
Elena Tim, yes, and what was impossible? I also have a grenulated one, but I decided that my own would be better))))) And here are three cloves through the press and into the minced meat before the deputy - my husband is delighted just
Elena Tim
Fresh garlic is not brewed in ham, it does not have enough temperature, therefore it is felt strongly, and even more so three prongs! It's not for nothing that I indicated dried in the ingredients, it does not have such a pronounced smell and pungency and in the finished ham it is not heard separately, but simply mixes with other flavors and works rather as a flavor enhancer.
Katris
Well, of course, I also chopped 1 fresh clove into ham Even from one there was a very strong smell! Such that since then I have never dared to experiment with garlic again. But, since Lena says that dried is a completely different matter, then I will buy it and put it in my next ham
Elena Tim
Katya, if you are so afraid of garlic, then add only half a teaspoon of dried, you will see, it will not interfere there at all.
natushka
And I also put fresh, we like it.
Elena Tim
Well, damn it! You should always do what you like!
Bast1nda
Damn, everyone went the simple way, took their own, natural))))))) I also have a dry one, a whole can, bought in the Metro, but I thought that fresh is better, but here are such nuances. I'll try with dried one.
And another question, I also read on the forum in recipes, but I don’t remember who has that chicken legs can be added directly with the skin, it will be even better, less dryness. Is this correct? Can I grind it directly with the skin?
Vitalinka
Quote: Bast1nda
And another question, I also read on the forum in recipes, but I don’t remember who has that chicken legs can be added directly with the skin, it will be even better, less dryness. Is this correct? Can I grind it directly with the skin?

That's right! I checked, add the chicken legs with the skin.

Lenusya, I'm sorry I got in.
Elena Tim
Quote: Bast1nda
I also read on the forum in recipes, but I don’t remember who has that chicken legs can be added directly with the skin
And not even somewhere on the forum, but in this recipe I have legs indicated, and I have not written anywhere that they need to be skinned. What for? It turns out juicier with her.
Quote: Vitalinka
Lenusya, I'm sorry I got in.
Thank you, Vikus, I did the right thing!
Bast1nda
Can you eat chicken, turkey and pork? This is 3 in one. pork 50% and 25 chicken thigh and 25% turkey thigh? Tomorrow I want to put it already without cloves of garlic))))))) And another question, which of these three types of meat is better to put into pieces, and which one for minced meat, or is it of fundamental importance and how will the soul lie? Oh and another question. And what is the best meat grinder - minced meat or screw knives to porridge?
Elena Tim
And you take a third of each meat and pass it through a meat grinder with a fine grid. Cut the rest. It seems to me that such a set of "pork-chicken-turkey" - especially not breasts, but thighs - should give an awesome result. Turkey generally ennobles the taste!
Oh, they just teased me - I can't! Then drag me to share-treat yourself, I don’t know!
Pakat
You can make ham from any meat, even from dog meat ...
There Lenka has two gophers in reserve ...
Bast1nda
And not a problem, I'll bring it))))) tomorrow I'll cook. And what will the addition of gelatin give, it will hold water, the result is strikingly different with it, or what? I think to put it or not .......
Elena Tim
Quote: Pakat
There Lenka has two gophers in reserve ...

Gophers are sacred! Nizza them - for sausage! Now, if they stop obeying ... ... you and I will tady them, according to the Tashkent-Korean laws ... we will let them in!

Quote: Bast1nda
And what will the addition of gelatin give, it will hold water, the result is strikingly different with it, or what?
Well, personally, it seemed to me that with gelatin it is somehow more powerful, or something, it turns out ...
You correctly put it, it preserves juice. Nuuuu ... at least I noticed the difference.
Vasilica
Quote: Elena Tim

let’s go to Kady!

Monsters, take my party card, I am discharged from the village!
Katris
That means Lena is doing it with gelatin. How do you add it there? Do you dilute it in water or just pour it dry before mixing?
Pakat
Bast1nda, Katris, try adding oatmeal, they bind water and fat ...
Bast1nda
Katris, I read above that just throw half a teaspoon into the mass of minced meat before kneading and that's it, then he himself.
Bast1nda
Pakat, no, Ham with oatmeal is already too much))))))
Pakat
And you oatmeal, more, more ...
Small amount, works as a stabilizer and flavor enhancer ...
Bast1nda
Quote: natushka

And I also put fresh, we like it.
I put it down too. And my husband took sandwiches with him to work, wrapped them in plastic, put them in the refrigerator, and now his colleague comes in and drives his nose like that. Oh, he says, what a smell, just like in childhood, Odessa, homemade boiled sausage! Husband him - you will not believe! Homemade garlic ham)))))) this is how people recognize this ham by their native Odessa smell
Bast1nda
Pakat, it's a sin to laugh at the newbies))))) I'm afraid my husband won't take this sausage
Pakat
I'm not laughing, but adding, look at my topic ...
Bast1nda
Somehow)))) life is full of surprises. Did you go to read?
Elena Tim
Quote: Vasilica
Monsters, take my party card, I check out from the village
Don't leave, Vasya, I was joking! True, I myself became creepy from such a moronic joke!
I adore how much I adore my gophers! Yes, I’ll rather let everyone else go to the sausage!
Quote: Bast1nda
Katris, I read above that just throw half a teaspoon into the mass of minced meat before kneading and that's it, then he himself.
Pralna, I immediately throw it into the minced meat and knead everything together.
Bast1nda
Elena Tim, I made it! Super, thank you once again tremendous. This time, the real ham turned out like in a store, only you understand that there is 100% meat there. By composition. 350 grams of pork belly (it is with fat right with layers), 350 turkey thigh and 200 chicken drumsticks with skin. Half the brisket and half the turkey were cut into 2v2 cubes. Granulated garlic 2/3 teaspoon shoved + spices + gelatin, but here I, reproducing the recipe from memory, put a teaspoon without a slide, worried, but everything is OK. There is no smell of garlic in ham. On the cut - amazing, the color is dark and the water merged this time dark. Salt 14 grams, just right for me, I usually salt less cutlets, but this is food, and this is for sandwiches. It turned out plump, it is cut perfectly. We are delighted!
Chicken and pork ham in Tescoma ham maker
natushka
Bast1nda, excellent ham, and nitrite salt?
Bast1nda
natushka, no. Girls, I don’t use nitrite salt.because chemistry, I am against. I don't want to specially make sausage at home and put nitrite for myself. Here is a sectional slice. The color is correct. The cost of this ham is 259 rubles. per kg. excluding depreciation of equipment, water and gas. I can count completely, but I'm too lazy. (I have calculated a loaf of bread and a cycle of dishwashing, that's how I am an accountant).

Chicken and pork ham in Tescoma ham maker
natushka
Bast1nda, wonderful. and the color is beautiful, but how did it happen?
Bast1nda
natushka, but who knows, I suppose this turkey thigh gives such a color, it's very dark, that's about half of its color is the color of the finished ham. The brisket gave white layers. There is no red spice in it. Everything is white and yellow.

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