Chicken and pork ham in Tescoma ham maker

[Bast1nda]

Bast1nda, this is just a mockery, I almost choked with saliva, how delicious you turned out to be
For some reason, I still have a grayish color on my taste, this of course is not reflected, but still

Two chats, but there are links where to buy? No joint venture on the forum?

I'm going to take a picture of the water that I drained. For some reason, it also comes out in different colors, from chicken breast / pork it is light, but from this one ... now, now ... I'll lay it out, see for yourself what color. And I cook for three hours, not two, this time I stood in the refrigerator for only 30 minutes, it was already too late in time, I had to start cooking, otherwise it would have passed after midnight, and I got up early, early. ))))

Here, I added the color of the liquid.

[simfira]

simfira, we still have in the departments of Tescom, there is in the Internet, on the sites, I found, now I'm rummaging.

I have a question regarding the ham maker itself. Yesterday, when I cooled it under running water, I accidentally tilted it strongly and my juice began to ooze from under the red rim ring. Everyone has it so loosely screwed, or it should be so. In principle, there is no need for special tightness on the thread, but I just had such a question yesterday.

I did it in Belobok. I want to buy my daughter-in-law too. Do you add beet juice?

simfira, we still have in the departments of Tescom

Is it in the store? In what city?

[simfira]

simfira, Perm, I can send. No, I don't add juice.

For me, everything is much simpler in Teskom, plus a thermometer in the kit, it costs 800-900 rubles separately, Teskomovsky. So for me Tescoma was more interesting as a purchase.

Here it is.
perm.tescoma- You can choose your city, drops out of the list when you click.

here

[Bast1nda]

Bast1nda, very good ham turned out !!! It can be seen that it is juicy inside. I've been doing it periodically for several months now, but everything turns out a little dry. But I'm too lazy to knead it by hand for 20 minutes. I stir the minced meat for about 5 minutes, and that's it. It turns out normal, but of course I would like to be juicier. How long did you mix?

And I cook for three hours, not two, this time I stood in the refrigerator for only 30 minutes

Oh, with simple salt, you don't need to put it in the refrigerator before cooking! It is necessary to do this with nitrite. I am also against nitrite because of chemistry, it is better to be pale, but natural. I mix everything, and immediately steam in the water. But I also play it safe, and I cook not 2-3 hours, but always 4 hours. This is from the moment when by the thermometer the water becomes 75 degrees. I usually have pork without fat, fillets, sometimes beef, and always with a piece of chicken fillet without skin. I cook at 80 degrees.

I also have Teskomovskaya ham. In my opinion, it is very comfortable. They seem to be there, you need to search on the sites of Teskoma, they have different sites, in different cities.

[agashka215]

agashka215, I interfere with a combine hook (the one for kneading a tight dough) for 15-20 minutes. I turn it on and don't bother while I'm doing something else in the kitchen. But the brisket still gives juiciness and fat content, this time I added it, and last time I just added pork tenderloin. Here it is still necessary with fat, but maybe more, since the turkey is not fat at all. Plus the skin, too, at first thought that it was only necessary to put the tenderloin, well, I tried it with fat, so the result is obvious and there is no dryness.
I pushed it to stand with the aim that the spices would have a little effect or something, soaked, so, more for "clearing one's conscience"))))))). I also count the time from the moment of bringing it to 75-80 degrees, and also periodically, when I go into the kitchen, I stir it, because it is still hotter below.
And if you cook for a longer time, then the ham tastes better or does not affect at all?

And if you cook for a longer time, then the ham tastes better or does not affect at all?

I don't even know ... In my opinion, there won't be much difference. I once wanted to cook for 3 hours. I measured the ham inside with a thermometer (here they wrote how to do it), it was about 70. Not enough. After 20-30 minutes it became almost 75. Well, I left it for another half hour. Now I'm cooking for 4 hours.
For me, well, even if the taste is a little different, or the color, but only not to get poisoned and not to dilute the parasites.

I do not mix the water, but I periodically add it, since it evaporates.

[Bast1nda]

Bast1nda, thank you, I went to read

[agashka215]

agashka215, I will try next time, for the sake of experiment, to cook up to 4 hours. But for me and for 3 it is boiled. I add water and add boiling water and stir, because raising the thermometer in the upper layers the temperature is lower, well, I help the water to mix, perhaps this is superfluous))))

[Bast1nda]

Bast1nda, I myself may be doing something wrong, I don't know ... But so far everything is fine, I have never been poisoned, and I like the ham. So I will continue "in the same spirit"
But I'll try to stir it a little longer next time, I'll see if there will be a big difference. I have a stationary kneader with hooks, with a bowl of which, no, only a hand mixer and a submersible blender. Therefore, I knead with my hands

[Bast1nda]

Bast1nda, you got just an amazing ham, I don't understand, do you want it to become dry ?! Don't lengthen the time! It seems to me that you can learn how to make ham ...

agashka215And you are just very reinsured, dryness is not from insufficient mixing, but from digestion. Good mixing improves, as it were, the solidity of the ham, allows it not to crumble when cutting ...
The temperature of 68-70 degrees is already sufficient for a ham. By the way, at 75 degrees, there should also be no excessive dryness, this is more likely from a lack of fat and water in the ham ...

[NatalyMur]

NatalyMur, Thank you! But here the teachers are just excellent)))))

By the way, at 75 degrees, too, there should not be excessive dryness, this is more likely from a lack of fat and water in the ham ...

Well, live a century, learn a century. It does not fall apart from me, the same monolith. means to knead it to me longer than sense, apparently, and no. But about water, can you specify? I pour 100 g of water for 1 kg of meat. well, 1 kg is rare when things are, usually a little less, 800 grams, and pour about 80 grams. Maybe add more water. I don't want to put fat. I want a diet ham ...
Maybe it also depends on what kind of meat and chicken. I always make from thawed, almost thawed. I cut it not when everything has completely thawed, but when it is already possible to cut it into cubes with a knife, it turns out semi-frozen. 2/3 is usually chicken, and a third is pork or beef. All the chicken is minced, and the pork is diced. I put gelatin 1 tsp, but in my opinion there is little use from it, you can not put it.
and the temperature of the water is 80 degrees most of the time. just when the hand reaches 75, I counted 4 hours from this time. Well, I'll try 3.5 for a start ...

and one more thing: if, when the minced meat is kneaded for a longer time, then maybe during this time the water is well absorbed into the meat, and then it is released less during cooking? Not this way?

[Elena Tim]

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 the cutlets less, but this is food, and this is for sandwiches. It turned out plump, it is cut perfectly.We are delighted!

Oh, nothing!
Why did you photograph so deliciously? People can go unprepared ... just as you can collapse into a swoon from surprise! Even I, I have never seen any kind of ham, have not tried it, and then I sit choking on saliva!
Well, it turned out sooo beautiful, just what it should be! Congratulations!
Thank you for such a gorgeous photo report! I am in a pleasant touch!
I am very glad that you liked it!

Why did you photograph so deliciously? People can go unprepared ... just as you can collapse into a swoon from surprise!

Ha, here the prepared one does not come out of a swoon ...

Girls, what is the capacity of the ham maker? and what is the size of the bar? (I want to compare with Beleboka)

Ha, here the prepared one does not come out of a swoon ...

Oh and don't say, godfather!

Can add more water. I don't want to put fat. I want a diet ham ...

Galina, unfortunately, adding water will not give you anything, you will simply drain more of it later. Recently I have not added water at all, it turned out that in the meat itself there is quite enough of its own juice, and even then you still have to drain it, albeit just a little.
If only lean meat is added to the ham, then it will be dryish anyway. And you also dry it with a long cooking. Three hours at 80C is enough for the meat to reach 72-74C and become safe. You just don’t need to put the ham with minced meat in the refrigerator before cooking, as it will take more time to warm up.

Girls, what is the capacity of the ham maker? and what is the size of the bar? (I want to compare with Beleboka)

1 kg of meat fits into Teskoy, and 1.5 kg into Belobok.

[Elena Tim]

Elena Timhow long can we wait for you, huh ?! They won't let me out of the Hranitsa without a patchport, and here you are fainting, damn it!

Oh, I run, I run ...

[agashka215]

agashka215, I do it only from chilled, because the meat was already frozen somewhere, it's okay to fry for cutlets, but I think it's better to take chilled for ham.

[Elena Tim]

Elena Tim, Thank you, I am pleased.
I asked a stupid question higher in the post, saying that my juice leaks out if the ham maker is turned over strongly, should it be not completely airtight at the red rim ring, or did I have a little marriage? (I wrote above in more detail and possibly clearer).

if the ham is turned over

I had it once. I decided that the lid was twisted when I closed it. And it was also the time when I stuffed the meat to the maximum. I usually do less.

I was there, higher in the post, a stupid question asked that they say my juice flows out if the ham is turned over strongly

Oh, yes, sorry, I just missed this moment. The ring really doesn't fit too tightly, and why? Our ham maker itself is not airtight, there are holes on top. When draining the liquid, a little drips from under the rim. But I think there is nothing wrong with that. Frankly, until you drew attention to this, I did not even think about it. So this is no marriage, relax and have fun!

[Irrra]

Irrra, Elena Tim, yes I also just got a little burned yesterday and I think where it could be from, well, the question is ripe. It is not airtight, but it does not need it, cooking is done while standing. Next time I'll put some olives, for beauty.
As for the turkey meat, you were right - it very ennobles the taste and color.

But about water, can you clarify?

I definitely add ice water to sausages and ham, except for frying and dry-cured sausages ... Water, with good kneading, binds to the minced meat.
I would add fat for juiciness too ...
By the way, Tatyana M, whom I consider a competent sausage maker, read that if you do not want to add fat, you must add some water for juiciness.
And the water temperature is still needed lower - 75 degrees, 80 degrees is a lot in my opinion ...

Regarding the juiciness, yesterday I made chicken breast at a low temperature of 63 degrees in a vacuum for 4 hours, that's what dry meat is for, but it turned out juicy - even spread it on bread ... This is what I wrote, I can try to make ham to the internal temperature degrees 68 ?!

By the way, Tatyana M, whom I consider a competent sausage maker, read that if you do not want to add fat, you must add some water for juiciness.
And the water temperature is still needed lower - 75 degrees, 80 degrees is a lot in my opinion ...

Natasha, this all concerns only sausages and ham WITH NITRITE SALT! The sausage maker has already explained many times what chemical processes take place there: what is water for, cooking time, etc. But none of this applies to our "nitrite-free" ham.
Who needs ham with nitrite - you are welcome to another topic!

[Elena Tim]

Elena Tim, Helen, I thought that these principles apply to any hams and sausages, and the difference is only in the aging time of the ham before cooking ... But I do not insist on anything. Sorry to fit in ...

, Helen, I thought that these principles apply to any hams and sausages, and the difference is only in the aging time of the ham before cooking ... But I do not insist on anything. Sorry to fit in ...

What are you talking about, Natasha! What apologies can there be ?!
It's just that at one time I thoroughly studied everything related to the preparation of ham and carefully read all the explanations of the Sausage Man - he is a smart guy! He told a lot of interesting things then. He and Tatiana M are real professionals, but they cook ham and sausages only with nitrite. And although it was very interesting for me to find out everything about that technology, still this ham does not suit me, I am allergic to all this chemistry. Therefore, none of my recipes contain nitrite salt.
I don’t remember who was the first to bring the conversation about nitrite here, but as a result, the topic turned from a “specific recipe” into a discussion of ham AT ALL. Because of this, many newbies began to get confused in concepts. Either they put nitrite, but they cook it like a regular ham, or vice versa - there is no nitrite, but for some reason they put it in the refrigerator to mature for 48 hours, forgetting that without any preservative marinade, the meat can simply start to deteriorate.
Such is the confusion ...

I definitely add ice water to sausages and ham, except for frying and dry-cured sausages ... Water, with good kneading, binds to the minced meat.

And if you add ice, then the temperature is slightly lower for the minced meat, and then it takes longer to warm up.?

[agashka215]

agashka215, answered in a personal

[Elena Tim]

Elena Tim,

[Elena Tim]

Elena Tim, Lenochka, I bring you a huge thank you for the ham
Following your advice turned out to be very wonderful

Lord, how beautiful, Al! Straight marble!
How great, eh!
Alechka, I am very glad that you liked it! For me, such results are the best gratitude!
And thanks for the photo!

[Monica]

Monicawhat a beauty! And what composition, how much, how much. Tell us how they did it, how much they cooked, what spices were put, how did they get such marbling? In general, tell us everything.

[Bast1nda]

Bast1nda, Natalia, she did everything as Helen writes

[Monica]

Monica, pork and chicken? Breast or chicken legs? I got some marbling by adding pork - brisket, that is, noticeably with fat. And what proportions and category (or what is the correct name) of your meat?
There is simply no limit to perfection, you look at the photo and you understand - there is where to stream. We do everything with a recipe and the results differ.

I made ham from only chicken (though homemade chicken) and only cut it (did not grind it in a meat grinder). It turned out to be tender, it crumbles a little, but the taste compensated for everything. Sorry to take a picture did not have time to gobble up everything right away. How much I cook, it was the most delicious. But I think maybe it was a domestic chicken that gave such an effect.

[Monica]

Monica, pork and chicken? Breast or chicken legs? I got some marbling by adding pork - brisket, that is, noticeably with fat. And what proportions and category (or what is the correct name) of your meat?
There is simply no limit to perfection, you look at the photo and you understand - there is where to stream. We do everything with a recipe and the results differ.

Sorry to be late
I took 500 grams of pork with fat (adrenal part, like that) and 500 grams of chicken meat for frying (in our country, in any case, it is called that). All meat except 200 grams of pork was passed through a blender, and those 200 grams were finely cut into pieces.

[Monica]

Monica, thanks for the answer. In the next groove, I also have pork and chicken in my plans - thighs, without turkey. it turns out very nicely with fatty pork. Did you cook for 3 hours too?

Yes, I cooked it for three hours.

[Monica]

Monica, Thank you!

[Elena Tim]

Elena Tim, I also bring you my THANKS! I did it just from pork and just from chicken. The first one was made 50/50 - minced meat / pieces and mixed in a bowl with a mixer for 20-25 minutes, it seemed a little dry ... the children called it "boiled pork". The second one is just from chicken, just 50/50 + fresh bacon cut into cubes 70 grams and instant gelatin, but I added 1 small clove of garlic ... here it is "according to the testimony" of my husband was clearly superfluous. It turned out to be more juicy and my husband has already reduced half of it! Now there is pork-chicken + bacon 150 grams ... there are no proportions ... all of the leftovers "on the bottom" ... in 2 hours it will be ready ... late in the evening we will try. I did it in Teskomovskaya ham, though I'm still waiting for BIOWIN's "appearance" ... we'll "see" how it works out.

[Elena]

Elena, to your health!

added 1 small clove of garlic ... here he was "according to the testimony" of her husband was clearly superfluous.

Well, yes, fresh garlic is not "brewed" at this temperature, that's what it feels. Although this is also not for everybody.

[Elena Tim]

Elena Tim, another man-made))))) Thank you again and again





In it this time: minced meat 50% turkey, 15% minced pork and the rest - pieces of pork 2 by 3 with layers of fat. All according to the recipe.
But I added olive oil. I added it to the kneader early, it overwhelmed me a bit, and this time they are in pieces. But it also tastes good. The reddish blotches are dried paprika flakes. So, we are a bit diversified additives to the basic recipe.
Garlic is now only granulated according to the recipe 1 coffee spoon, otherwise there will be "Odessa homemade" sausage.

Listen, it turned out so cute! It seems to me that it’s even good that you threw in the olives early. Now you won't surprise anyone with round olives and olives in ham, but with slices it turned out very original and elegant, and paprika added colors. Great, in a word.
Natasha, tell me, is it not dry with so much turkey? Is the ham juicy enough?

[Elena Tim]

Elena Tim, a little drier than the previous recipe and not as dry as my first one with olives. Although she also seemed normal to me, but now I see the difference.
You also know what, this time I bought minced turkey meat ready-made in the subway immediately chilled, but in it it is not like a cooked one about homemade only breast, in it and skin and from the legs and fat (no waste), so it is normal, not dry, but the taste differs from the previous one, in which minced pork dominated, and turkey in a piece.
Here, on the contrary, minced turkey, pork in pieces and the taste is completely different. By the way, olives and olives also give a separate and quite sensitive taste. You can put a little less salt with olives, but olives give an oily flavor. And paprika is for beauty)))))) my husband loves her very much, so he asked to shove it, well, I agreed to the experiment))))))

Len, all I want to clarify is this. I have no more than 30 ml. Is there little liquid? Is this even important?