Chicken and pork ham in Tescoma ham maker

[Pakat]

Pakat, and butulizma ?! don't sleep ...
I mean what I do without nitrite, but I'm a little worried about this ..

Do not store the ham, but eat it while it is fresh, within 2-3 days, at most.
It is stored much longer with nitrite salt ...

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

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

dear .. YOU read it ???
do not confuse other readers here !!
This is a cry from the heart was the author of this recipe !!!
let's respect each other!

Hello. stumbled upon the topic and caught fire to try to cook the ham. tormented by the question of the cooking temperature. Does this heat treatment kill microorganisms in meat? develop doubts, please.

Until you dispel your hand, the children will not give a try.

[karenn]

karenn, bacteria are killed. I read somewhere that they die already at 32 degrees.

[karenn]

karenn, there are safety temperature tables for finished products. The highest is for chicken (72-74C).

[Elena]

I chose this recipe for my first ham, and not in vain. Everything worked out, and very tasty. Chopped meat in a blender, kneaded in a bread maker. Cooked for 3.5 hours in an enamel bucket. Ham maker Endever. Elena , thank you very much

[Elena]

I chose this recipe for my first ham, and not in vain. Everything worked out, and very tasty. Chopped meat in a blender, kneaded in a bread maker. Cooked for 3.5 hours in an enamel bucket. Ham maker Endever. Elena , thank you very much

[niamka]

niamka, Natalia, congratulations on a successful ham!
I am very glad that everything worked out for you, and most importantly, you liked it!
Thanks for the photo report, I am very pleased!

[Elena]

Elena , thanks What would we do without such awesome recipes?

Oh, what are you, what are you ... really, not worth it ...

But I still, damn it, damn nice!
Thank you!

Girls, is this the normal price for a ham maker - 3144 rubles ??? Is it too much for plastic? Or am I missing something?

[Olga]

Olga, I, too, when I saw the price was stunned. Found in Eldorado for 3099, but I think the price is sky-high

Horror!

Horror!

Aha Len horror terrible with these prices. And I also watched Mashino's video, now I also want a ham. But the price stops buying her

Well, let's wait for discounts. Maybe you're lucky. And what was not drawn to her in the summer?

Does the water boil away strongly in 3 hours? Need to add?

Does water boil away strongly in 3 hours? Need to add?

Generally does not boil away practically. The water does not boil, it only heats up to 80 degrees.

Does the water boil away strongly in 3 hours? Need to add?

I pour boiling water a couple of times. For some reason, it decreases.
But lately I've been cooking in Shteba, covering it with a second pan - here nothing boils at all, and there is no need to follow the fire.

Thanks for the answer! I did everything according to the recipe, now it is in the refrigerator until tomorrow morning. I'm a little worried, after reading Lena's note, the fact is that I have Belobok, at first everything worked out in her (although these springs are horror of course), and then it stopped: it does not boil, I do everything as usual, I take out raw meat. You don’t understand how this can be. Well, I gave it up. She spent a couple of years with me, so they bought Teskiy yesterday, I really want to eat some ham.

But lately I've been cooking in Shteba, covering it with a second pan.

t.If it completely enters the pan, can you cover it with a lid? And nothing will happen to the thermometer, it won't sweat, you can see the numbers? The temperature is probably higher under the lid, you need to watch it?

I did everything according to the recipe, now it is in the refrigerator until tomorrow morning. A little bit nervous

If you did everything according to the recipe: kept the temperature within 80C and cooked for 3 hours, and also monitored the water level (it should not be low), then you can not worry. I already make this ham with my eyes closed, and everything is always okay.

that is, if it completely enters the pan, can you cover it with a lid? And nothing will happen to the thermometer, it won't sweat, you can see the numbers? The temperature is probably higher under the lid, you need to watch it?

Yes, if you cook in an ordinary saucepan, then you can cover it, but you really have to monitor the temperature. But I cook in Shteba, there the thermostat steers the heating, so I boldly close it with another pan, set the temperature to 80C and goodbye! I don't even use a thermometer.

Delicious! But in my opinion, I digested, I was very afraid that it would be raw. The color is not that pink, this is the color rendition. I will definitely try again, only I need to adjust to the temperature, I cooked it in a Polaris multi, there if you set 80 grams. the temperature on the thermometer drops to 70, if you put 90 it rises strongly, I would have 85 gr. just right, but I don't have such a gradation. Outcome:

[🔗]

and this is the normal price for a ham maker - 3144 rubles ???

🔗 🔗

[Irsha]

Irsha, thanks for the link, but taking into account the delivery, the same 3000 rubles are obtained. Expensive, however.

🔗
somewhat cheaper
They have a free pick-up point at the Vodny Stadium metro station, next to the metro.

Oh, I didn't notice that you are not in Moscow, excuse me

Delicious! But in my opinion, I digested, I was very afraid that it would be raw. The color is not that pink, this is the color rendition. I will definitely try again, only I need to adjust to the temperature, I cooked it in a Polaris multi, there if you set 80 grams. the temperature on the thermometer drops to 70, if you put 90 it rises strongly, I would have 85 gr. just right, but I don’t have such a gradation. Outcome:

Irin, it will not be straight pink, like a store, to which sodium nitrite is added (it is he who dyes the ham). I don’t use chemistry and don’t worry about color.
I liked your ham very much, it turned out beautiful.
You just have to deal with the temperatures in order to cook with peace of mind, and that's it.

Hello! I came and reported))) yesterday I cooked a ham using Lenin's technology, only I had a pork shoulder in pieces and minced beef + a little lamb. It turned out very tasty. Thanks to Lena for a great recipe, big!
Do not flip the photo ((.

Do not flip the photo ((.

Let's turn it over, where will it go ...



Oh, honest mother! How beautiful, to be stunned!

I had pork shoulder in pieces and minced beef + a little lamb.

Wow composer! I can imagine how delicious it turned out.
Anya, to your health! I am very glad that you liked it!
Thanks for the photo.

Yeah, Lena is very tasty, there is also added dried basil))). Yesterday I cooked pork and chicken ham, cooked for 4 hours in a multo on a heating 70 degrees.

Oh hospadya! The second day is mocked by my photos, and I'm choking on saliva in the middle of the night!
I'll go get some pancakes.
Anya, excellent ham! Very appetizing!

Girls, and I cooked 8 hours instead of 4 hours, what will happen? I fell asleep ...

[oak-oak]

What will happen?

boiled ham, edible, all-all microbes died

my daughter, at the age of 3, told a fairy tale about three bears - and daddy had a bed oak-oak

Irsha, everyone would laugh at you! I tried the biting sausage! I have a pig-bird-cow! So the cow pieces are so dark looking!

Well, the most important thing is that it's delicious!

[Elena Tim]

Elena TimPlease tell me how high should the pan be?

Lenchik, I thank you again for the recipe, your ham turns out to be good in all variations: girl_claping: I thought of a dietary option here, pulled out a chicken, homemade truth, with an unwavering hand otchit all unnecessary for me - skin, fat and hoped to get a low-calorie one, but a dryish product, and there, the ham turned out to be juicy, tender, I somehow guessed it by chance and with spices, it tasted, well, just like an expensive store ham, here!

[Elma]

Please tell me how high should the pan be?

It is immediately obvious that the recipe is not read.
Elma, choose a saucepan with a height of 14-15 cm.If you have a Tescoma ham, then the water should not reach the pink border by about 1 cm, maybe even less - 0.5 cm, our water does not boil, which means it does not gurgle and will not get into the ham, so you can pour more ..

with an unwavering hand, she otchikov all unnecessary to me - skin, fat

Killer! She revealed all the most delicious! Attach meeeee!
Louise, thank you, dear! I am very pleased that you like this recipe, and for experiments here is an unplowed field.
Listen, tell me, did you add some gelatin, or did you add it with your "unwavering hand" ...?

She revealed all the most delicious! Attach meeeee!

with pleasure: girl-yes: every week my mom buys us homemade chicken, fatty, honestly, I haven't tasted such chicken since childhood, but since I'm temporarily on a diet, the freezer is clogged with skin and fat, throw it out like sorry, I'm collecting until better times

Listen, tell me, did you add gelatin

Yeah, I added a little, maybe because of him the ham did not lose its juiciness? I did it in Belobok, covered it with foil, while I phased it there, tore it, it turned out that it was the last foil in the house, but it was too late to retreat, I filled the ham maker, well, that is, the juice could easily flow through this foil, but no

made such a ham - at work they ate it instantly, and every time they asked if I really did

Yeah, I added a little, maybe because of him the ham did not lose its juiciness?

Definitely. I noticed this a long time ago, so I add gelatin to any ham.

the freezer is clogged with skin and fat, it seems like a pity to throw it out, so I'm collecting until better times

Aaaaaaaaaaaaaaa! I, naive, thought I threw it all away, but she, like any normal baker of bread, squeezed it!

made such a ham - at work they ate it instantly, and every time they asked if I really did

Have you gotten even a little bit, Mowglia? Or are you on a diet too?

gobbled up, and left nothing, they said, eat at home

Introduction:
Finally I have mastered the ham maker! I bought it a year ago, succumbing to general psychosis, but the first pancake turned out to be lumpy: cray: and since then, I have used it as a press.
Main part:
Dear Lenochka, thank you for the recipe! :
I chose it for its composition and did not back down a single comma.
The ham turned out only I forgot to drain the liquid and remembered 2 hours later, took it out of the refrigerator, but it had already started to gel and did not merge all, however, thanks to a thin layer of jelly, the ham easily jumped out of the ham.
Conclusion:
The recipe is great! The master class is detailed! The ham is delicious! The author is a big merci!

Ha! Cool! Just when I think about this ham, someone is sure to bungle it. She's somehow magical.
Marishka, I am very glad that you succeeded. Straight balm on the heart. I present your experiences when the first ham failed. My arms and legs were shaking on the first ... and it turned out rrraz! Since then I've been sausage in full.
I'll do the same, and feed the guests with it tomorrow.
Marishka, drukh, thank you for the kind words, it is pleasant to the point of impossibility.
Good luck with your next ham! I am sure that now everything will work out for you - the point of no return has been passed.

The first time I just didn't have a suitable saucepan.When I bought it, for a long time I could not decide on a new experiment, but in your recipe everything is so clear, step by step and with explanations described that I took it without hesitation. And I did not lose! And then the sauerkraut was ripe, fresh bread was baked and only memories of the ham remained ... (delicious)!

And then the sauerkraut was ripe, fresh bread was baked and only memories of the ham remained ... (delicious)!

Hospadya, how delicious she said! Toz, chtol, bake bread ...
I've already set my ham to cook. I will also enjoy tomorrow!
Listen, Marish, this is my very first recipe. I didn’t know a thing about ham then. So, take note of a couple of things that I don't do now.
1. I no longer add water to the minced meat. I'm tired of draining a lot of broth. It was somehow that I drained as much as 300 ml. Believe me, there will be something to drain without water. But I add gelatin not half a spoon, but a full teaspoon - the ham is juicier.
2. In general, I no longer leave to insist. That is, I kneaded the minced meat, poured it into a ham maker and immediately set it to cook. There is no difference. So why waste any extra time! I cook for exactly three hours (Wait, with Shtebochka, it became convenient and convenient) I don't even use a thermometer - there is no need to check, everything will be chiki-bunches anyway.

Thanks for the clarification. I set it to cook right away, since the salt was ordinary (I read everything carefully), but ordinary gelatin? Without soaking? There were doubts about water, but I added, while I was engaged in meat, it was in my refrigerator. I don't have a kneader, I was too lazy to turn it with a mixer with hooks and I threw everything into the marinator for one cycle, but there the meat just spins and beats, at the end of the cycle everything gathered into a long sausage. The ham itself is dense, did not crumble when slicing. One to one as in your photo.

what about ordinary gelatin?

Yes, normal. I took any - both instant and normal - the flight was normal.

I threw everything into the marinator for one cycle, but there the meat just spins and fights back

Well, in general, the marinator normally performs the function of beating, there is also a plate with spikes, so it's a very good idea if there is no kneader. The marinator can be run for two cycles. Although, if everything is fine, then you shouldn't bother.
And, I also stopped grinding a lot of minced meat. Quite often I cut everything into pieces, like today. And if I do ground minced meat, then a maximum of thirty percent of the total volume of meat, no more. The ham turns out to be beautiful.
And also ... and also, well, it is very tasty to add 150-200 grams of smoked chicken or bacon to the ham - finally, you get a dump of the head. Look.