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Chicken and pork ham in Tescoma ham maker (page 24)

Alena 73
Quote: ksyusha1997

Alena 73, and you measured the temperature inside the ham? you won't miss it !!!
Alas, I didn’t measure ((I tried to stick what was available, it didn’t work ... But I believed that the hostesses wrote .. The question is in the stove and, apparently, like in my pan. It is important to maintain the required temperature. , I would not like to present the finished product to him!))
Piano
Quote: Alena 73
Was it enough?
I think quite, I cook for 2.5 hours, everything is ok.
Piano
Quote: olaola1
On the sausage forum, sausage specialist Zeus writes that you need to be guided by the time: after the water temperature reaches 80 degrees, cook for 10 minutes. for every centimeter of minced meat diameter. He wrote this in relation to sausages, but I think that it can be applied to ham as well. Anyway, I'm good at it. I wrote it somehow clumsily, but I hope it's clear.

But the diameter is the same in a whole portion and in a half portion in a ham maker? Or am I misunderstanding something? Can I have one more time for the gifted with a detailed calculation?
Bast1nda
And this principle of cooking sausages is suitable for minced meat with nitrite or simple?
olaola1
This is Elena Tim's author's recipe, so it will be right if you stick to her technology. I apologize to Lena for getting into her topic.
mowgli
flax, why is Belobok more confusing? And is it possible to cook ham slowly? Where does everyone get their nitrite salt?
Merri
Nitrite can be bought at any online store that sells everything for making sausages.
Mila1
Tell me, do you need to remove the tip from the thermometer before putting the ham into the pan? And how do you check the temperature inside the ham maker? Maybe I don't understand what?
Quote: ksyusha1997
and you measured the temperature inside the ham? you won't miss it !!!
lega
Quote: Mila1
And how do you check the temperature inside the ham maker?

Well, you need to "catch" the alignment of the holes in the ham maker and push in the thermometer before boiling. Yes, it is not very easy, but possible.
Mila1
lega, Checkmark, thanks!
And you can also tell me, for 3 hours I boiled it, cooled it for 50 minutes in cold water and drained the juice. My juice turned out like a broth, brownish, probably because of seasonings, transparent, fatty. And in the video, a man drains a cloudy white liquid. Did I do something wrong? Is the liquid that color?
Elena Tim
Ludmila, the uncle in the video - chicken ham, here is a light broth. And the color also depends on all sorts of additives. So everything is fine with you.
Mila1
Elena Tim, Helen, could not stand it and after an hour of standing in the refrigerator they already tried it with her husband. HUSBAND HAS APPRECIATED Said I need to continue experiments Thank you very much for the recipe! The second batch was immediately charged. Worth boiling
Elena Tim
Wow, what good fellows! And pralno, why wait for something when to eat hotzza!
To your health! I'm very glad that you liked it.
natushka
Quote: Elena Tim
I'm very glad that you liked it.
Lena, this is a win-win, our beloved, we also do it all the time. Recently I gave my aunt a recipe, they did it, I also really liked it, so thank you.
Elena Tim
Oh, what are you, what are you ... What trifles ...
Thank you, Natus, I am very pleased!
degteva
Elena Tim, at your suggestion I have been using a ham maker for six months, and we do not buy sausage in the store. Well, I already wrote about my masterpiece experience in cooking ham. Already five girlfriends have already acquired ham makers from me. And I immediately print your recipe to them (as a parting word). In my post, I already convey thanks to you from my friends.
In a word, your recipe "went from hand to hand."
Elena Tim
Wow! Here it is GLORY!
Natul, thank you dear! Lord, it’s so nice that I don’t even know what to say - I’m sissy like a fool!
Vasilica
Lenka, quickly run here, otherwise they will drink without you
Elena Tim
Oh, I'm running, I'm running ...
Mila1
Elena Tim, Helen, I'm running with thanks. Yesterday's ham was distributed today to everyone (mom, daughter). They love it !!! Now I have put in a new portion. Itself, so plainly and did not taste Yesterday evening a piece (it was impossible anymore) and today for breakfast 1 round piece tooooooooo. And so I want to try to take a picture tomorrow
Elena Tim
Yes shozh such, will not eat in any way!
Lyudochka, to your health! I will be happy to wait for the pictures!
Merri
And we with Ikroy came from Prague with butcher's salt! .. And I already cooked ham with it ... But I forgot to try it today! Okay, tomorrow I'll taste it, I'll share my impressions of 4 grams.
Mila1
Elena Tim, Helen, I almost forgot to take a picture of the ham. These are the leftovers from the fourth portion
Chicken and pork ham in Tescoma ham maker
DELICIOUS!!! Thanks again. Then I will try the rest of your recipes
Elena Tim
Oh, juicy, right, Lyud? Jelly blotches are directly visible.
Class! Thanks for the photo! Very nice ham turned out. And over there that white speck in the middle - finally a squeal!
Mila1
Elena Tim, Helen, very juicy !!!
Merri
I inform you that the ham with butcher's salt was made by me strictly according to the recipe for the ham maker. That is, two days in the refrigerator, cooking for 2 hours. I really liked it (tomorrow I will try to photograph). Slightly rosy, juicy (it even seemed that less water had merged), tasty. A pleasant, very light taste of marinated meat appeared. Thank you Ikre for a tip to buy it!
Mila1
Merri, Ira, where to buy meat salt? Could you tell?
Masinen
Ludmila, type in Google Buy Nitrite Salt and you will immediately find)
Mila1
Masinen, Masha, thanks! I thought it was something else, not nitrite. I'm afraid to add something
Masinen
Why? It is she who makes ham ham))
And sausage sausage))
It's just that you can't take a lot of it, because it retains water in the body and who has hypertension, it is better to consume it in minimal quantities))
Merri
Maria, the fact is that this is not quite a nitrite salt, as I also thought earlier. It contains: 98% food salt, the remaining 2% are sugar, actually sodium nitrite, dextrose and starch syrup (I can't remember what it is also called in Russian). And this mixture is added to 1 kg of meat only 4 g. It is she who turns just boiled meat into ham.
ONikS13
Hello everyone, everyone !!! So, I got myself a Teskomku, now I'm thinking how to use it. I have an idea, I want to ask for advice.
What if the ham in a ham maker is cooked in a thermo pot? There, the t-ra automatically keeps 80-85 degrees And you don't have to add water and you don't need to sit over the pan for 3 hours. Who thinks about this?
mowgli
Merriand point me to buy it
Masinen
Merri, and there is very little nitrite in the nitrite salt))
And so this is ordinary salt plus nitrite. And in yours, there are just additives that are not necessary for ham.))
In short, it's all the same)))

It was just that it was customary to call it Nitrite salt, and this is Myasnitskaya salt.
In Europe, this salt is sold freely in butcher shops.
TatianaSa
Lena, thank you very much for the recipe. We really enjoyed. True, we could not wait out the night ... They waited until it cooled down and two locusts and one large locust ate it without return
Elena Tim
Quote: TatianaSa
They waited until it cooled down and two locusts and one large locust ate it without return
Ahhh, familiar picture! Especially one big locust!
Tanyusha, thanks for unsubscribing. I am very pleased that you liked it!
Merri
mowgli, Natalia, I am pointing: Prague, Budejovitskoe metro, shopping center. I think you can order it in Tescom's stores. Masinen, Maria, maybe so, I just did not delve into the composition of the nitrite salt, I thought it was sodium or potassium nitrate. I myself avoid food additives, but everyone I treated said it was now real ham, and it used to be like boiled meat. Lena, don't be angry, I'm already silent!
Masinen
Irina, yeah, and now I don't make ham without this salt))
Merri
Maria, And I thought they would shower me with slippers now
Mila1
Quote: Merri
Mowgli, Natalya, I'm pointing: Prague, Budejovitskoe metro, shopping center. I think you can order it in Tescom's stores.
What to order, ham or butcher's salt?
Masinen
Irina, I usually put 28 grams of salt per 1 kg of meat.
This is mine. In general, from 20 grams to 30 per 1 kg of meat.
Merri
Mila1, both.
Elena Tim
Pakat
Quote: Masinen

In general, from 20 grams to 30 per 1 kg of meat.
Wrong!
You should always look at the manufacturer's recommendations, they all interfere with table salt and sodium nitrite in different ways ...
Elena Tim
Pakat
Lena, I'm sorry for the girls, they'll get drunk, but it's tastier with salt ...
Elena Tim
Quote: Pakat
sorry for the girls
They will not put nitrite - they will not be poisoned!
Pakat
Anyone interested in nitrite salt, please go through -
About nitrite salt
Lena, they will put the salt in the right way, they will not eat it, but they will eat delicious ham.
Let me take my leave ...
Elena Tim
Masinen
Then I have 0.6 nitrite content, small and I don't need to put more.
And Irina has more nitrite content, so she wrote that she puts 4 grams.
I got it))

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