Chicken and pork ham in Tescoma ham maker

That's right! I couldn't resist either. : DYes, I beg you! Here and without you ... willing ...
Nink, if you think alcohol is somehow disinfecting your ham, pour it and don't worry. In general, I somehow suspected the meat was not the first freshness, it didn't seem to smell, but doubts still crept in. Well, you yourself know how it happens when something gets into your head - you won't get off. So she took and gurgled into the minced meat, either a teaspoon, or a tablespoon of vinegar. It was absolutely not felt in the finished ham, but my darling was calm. After all, vinegar is a preservative, after all.

Elena light Timovna, you are a genius !!! I mean vinegar! Pakat, I somehow put brandy into the ham, not two, but all five spoons, well, something gurgled like that .... I can't explain to the family that my hands are growing out of cellulite ... I called the ham " BRANDED "...

Elena light Timovna, you are a genius !!!

I've always told you this ...

brandy levitated, not two, but all five spoons, well, something bubbled like that ...

Nink, you current it ... don't play with vinegar like that. Otherwise you will get a pickled cowbasa.
Add 1 teaspoon of 9% vinegar for a start, and then you yourself will understand whether to add more or, well, nafik.

Quote: Ninelle from Today at 07:21 AM
Elena light Timovna, you are a genius !!!

I've always told you this ...

Lenka, I know what you will not die from ... From modesty ...

Of course!

but now the process of libation, we have it sounded like this: "let's drive the worms with cognac, sir!"

AAAaaaaaaaaaaaaaaa

they said that delivery is provided to any city

I ORDERED FROM THEM ... SHIPMENT TO MOSCOW 250R ... BUT THE DISCOUNT WAS LESS ...

I ordered it at a discount. With delivery to Kazan, it turned out 1533 rubles. The ham maker lay in the ozone basket for a very long time ... they don't eat pork, lamb, liver at home. And they prefer brisket in chicken, shop sausages, they don't understand sausages either. I honestly got sick of feeding my family. But I read that you can mix beef with chicken meat, it seems that it should not turn out dry. I don't know where to buy nitrite salt, keep it in the refrigerator for two days ... when the package arrives, I'll do it according to Lena's recipe, but only without pork.
Lena, thanks for such a detailed recipe!
First, I want to try to make 500 grams of meat. If only 500 grams, then cook for three hours too, at least?
And if you put pieces of cheese in cubes, then how do they look after boiling?
Sorry if I ask questions that have already been answered earlier. It's a very big Temka!

If only 500 grams, then cook for three hours too, at least?

The time is the same.

what can beef with chicken meat

It turns out very tasty, only you need to knead very well (to the threads) and add ice water, ice is better.

And if you put pieces of cheese in cubes, then how do they look after boiling?

Al, I am now writing from a tablet and it is boring for me to insert links. Take a look at my profile, there is a ham with mushrooms and cheese on the first page of recipes. Go there and see for yourself what cheese looks like in ham.
Natasha said everything correctly about cooking.

[Natalia]

Natalia, ooo you are from Kazan too! Thank you very much for your advice!
I ran to the site, the price of salt is quite acceptable. Do you only do it with ordinary salt or have you tried it with nitrite too? There is a difference?
Len, thanks, followed the link, the cheese looks pretty

[Ella]

Do you only do it with ordinary salt or have you tried it with nitrite too? There is a difference?

Ella, I did not notice much difference in taste, I like everything. With nitrite, a little pinker. I put in a seasoning for indan meat, it immediately gives a ham flavor, or so it seems to me. (Ella, better on you.)

[Ella]

Ella, I did not notice much difference in taste, I like everything. With nitrite, a little pinker. I put in a seasoning for indan meat, it immediately gives a ham taste, or so it seems to me. (Ella, better on you.)

Natasha, what about security? It seems to be said that nitrite prevents the development of botulism

but what about security? It seems to be said that nitrite prevents the development of botulism

Maybe I don't understand something, but it seems that botulism bacteria develop in an airless environment? And the meat is stored for 2-3 days just after cooking. I am very afraid of raw meat, but here the girls did the same, so I became, it turns out not raw. And with nitrite, you need to observe the holding temperature of meat (+4 degrees), but I don't have it, in the refrigerator only 12 degrees, lower only in the freezer, which is not suitable.

THERE IS NO NITRITE SALT IN MY RECIPE !!!
If you really want to chat about nitrite, blow to the general topic!

Maybe I don't understand something, but it seems that botulism bacteria develop in an airless environment? And the meat is stored for 2-3 days just after cooking. I am very afraid of raw meat, but here the girls did the same, so I became, it turns out not raw. And with nitrite, you need to observe the holding temperature of meat (+4 degrees), but I don't have it, in the refrigerator only 12 degrees, lower only in the freezer, which is not suitable.

Natasha (can I do that?) I don't understand nifiga either, the people are almost all doing it with nitrite, I also do it without it, and I'm trembling, there is no temperature that is according to GOST ..

Ninka, damn it! I'll bite right now!

THERE IS NO NITRITE SALT IN MY RECIPE !!!
If you really want to chat about nitrite, blow to the general topic!

Oh, she made herself an evil aunt! And don't try! Len, it’s just really incomprehensible everything with this nitrite, but didn’t you talk about the Myasnitskaya mixture?

We do not care, even such a wicked person we love! with or without nitrite ... Better with mustard, probably ... and boiled potatoes, Israeli

The meat mixture contains nitrite salt. I found out about it later. But I myself have never used it and I do not intend to. I just can't figure it out, what does this recipe have to do with nitrite? Why is it here that everyone is so drawn to discuss this issue? Sometimes you don't even want to go in, because here we are not talking about a specific recipe, but about fucking nitrite and what the hell they take it from, and which I’m quietly beginning to hate! Do you know how many questions I have already missed, addressed to me personally, simply because I just click on "read" without even going here, so as not to get mad again?
Nink, do not be offended, this is not a stone in your garden, you just appeared, there were enough conversations before you, just now it completely pissed me off.

Better with mustard, probably ... and boiled potatoes, Israeli

In!
On the contrary, yes, with good company - but not in life!
Eh! Pour, Nink! And I'll bite a bit!

Virgins, Lenusik is like a curse, lively and healthy, does not suffer from botulism, vechtiny, court by prescription, toned down, so to begin with, I will do

El, it really would be right for the first time to choose a specific recipe, cook it, and then dance from there. Then you yourself will figure out what you prefer. Maybe even with nitrite you will like it better.

Pour! I'll get drunk, damn it ...
I’m also making ham without her.

[Elena Tim]

But tell me if the ham is strictly according to the recipe Elena Tim, then how much can you keep in the refrigerator?

I cooked yesterday, opened today. How many days do I have to eat? Can I freeze a part right away? I didn't feel like messing around with a half portion, but there are two of us, can we eat it in time?

Three days maximum.If you have an evacuator, then it is better to seal the half, and the pus is lying around in the refrigerator, at least a week, if not more.

[Elena Tim]

But tell me if the ham is strictly according to the recipe Elena Tim, then how much can you keep in the refrigerator?

I cooked yesterday, opened today. How many days do I have to eat? Can I freeze a part right away? I didn't feel like messing around with half a portion, but there are two of us, can we eat it in time?

I freeze. Stored well. After defrosting it is also great.

Pour! I'll get drunk, damn it ...

Bul-bul-bul ... (I don't know how to insert pictures from a tablet, so I'm doing voice acting, like in a radio play!)

I freeze. Stored well. After defrosting it is also great.

Ah, yes, or freeze.

Three days maximum. If you have an evacuator, then it is better to seal the half, and the pus is lying around in the refrigerator, at least a week, if not more.

Writes down - three days. Thank you!
there is no vacuum device, I still don’t understand whether I need this gadget or will be lying around

I freeze. Stored well. After defrosting it is also great.

I went and froze, thanks!

What is there to freeze? .... My duck ham (meat from a whole duck!) Flew away during the period: morning - morning ... even a tail was not left for work ...

What is there to freeze something ?.

I've been reading how it flies, I also counted on it, but now I weighed it, out of 915 grams per day, they ate only 200 grams and then ate too much. Because there was a breakfast of homemade cottage cheese and an egg, there was a lunch with borscht with a bite with homemade soft cheese-dill-garlic, salad, there was a dinner of baked broccoli-flowers. cabbage + salad and chopped cutlets finished, in the middle of the day more ice cream, cherries and peaches.

And the ham was a snack on a loaf of fresh cucumber. So it turned out that they ate 2-3 sandwiches each, and the cat still helped, but only something ok. Overpowered 200 grams. By the way, I weighed the cut piece - 35 grams. + -. I was afraid that the remaining 700 would not be mastered in two more days, that 300 grams would go beyond the permissible days.
PS two of us, me and an adult male man

[Miranda]

Miranda, to my male man, those three hundred grams - for one bite.

to my male man, those three hundred grams - for one bite

Yes, I was surprised myself!
but he said he was full, very satisfying
maybe the phase of the moon is some kind or that the heat and you don't want to eat

I did it today, I wanted to measure the temperature of the meat, so I didn’t pierce the side of the shredder - there was such a protrusion from the tip of the thermometer, I immediately took it out, the protrusion disappeared. I think a couple more millimeters and that's it.

Be careful!
Tomorrow I will open when, I will examine the inside carefully.

I did it today, I wanted to measure the temperature of the meat, so I didn’t pierce the side of the shredder - there was such a protrusion from the tip of the thermometer, I immediately took it out, the protrusion disappeared. I think a couple more millimeters and that's it.

Be careful!
Tomorrow I will open when, I will examine the inside carefully.

Now my ham is cooked with two thermometers, one regular for water, the other in meat. And nothing was pierced ... Neatly enters the hole to drain the water.
For the warning, thanks

Neatly enters the hole to drain the water.

And I have it, but the hole in the pressing platform is not exactly under the hole for the drain, the thermometer goes diagonally, this time the diagonal is too large, almost immediately rested against the wall.

In principle, both times after 3 hours and 20 minutes it was 72 degrees, I just won't measure it anymore, it warms up normally.

Discount on TESCOMA ham maker, only 1500 rubles. right here
🔗

[Helen3097]

Helen3097, ham makers now and for 1300r are, on teskoma ru

for 1300r is, on teskoma ru

I saw, 1310r, but this is also a forwarding plus ... and then who in Moscow with self-pickup is possible ...

The other day I received a Tescoma ham, and yesterday I bought a Boshik slicer at a reasonable price. I did everything almost according to the recipe, and without nitrite. Minced meat was twisted in a meat grinder 2 times through a fine wire rack.Then she beat in a kneader for 13 minutes. It must have been a mistake. I had to grind everything into powder with a Bosch grinder. I got a nice tight cylinder, I also poured paprika from Greece for the color. And cut it into pieces of different thickness with a slicer. The taste is no longer a cutlet (in the past, about 5 years ago, I did the wrong ham in a white-sided ham, it turned out, at best, a pressed cutlet), but not a ham either. Cooked in a staff, the arrow stood on a red triangle. Not dry, but not homogeneous either. And I poured 15g of salt on 1kg, it seemed to me that this is a lot, salty. And the meat was pork and chicken breasts. You shouldn't have had breasts, but better legs ??
🔗

Lyuda, try to make it with nitrite salt, you will feel the difference ...
Make some ham to sample ... Good luck!

The husband also says that the taste is slightly pate. Doesn't look like sausage. I still need to find nitritka .. It seems to me that I will have to subscribe via the Internet. The children really liked it.

I HAVE RECEIVED NITRITE BY MAIL ... SAY HOW MUCH GRAMS OF NITRITE PER KG OF MEAT AND MORE, THEN SALT IS NOT NECESSARY TO BE PUTTING SO! ???

[Helen3097]

Helen3097, please remove the caps, otherwise you shout in all topics.

in all topics

please remove the caps

and what is it forbidden by the forum ???

[Helen3097]

Helen3097,

and what is it forbidden by the forum ???

This is not prohibited, but on the Internet it is equivalent to a shout

but on the internet it equates to a scream

understandably!

The husband also says that the taste is slightly pate. Doesn't look like sausage. I still need to find nitritka .. It seems to me that I will have to subscribe via the Internet. The children really liked it.

Do to children without nitrite, and to husband with nitrite salt ...