Chicken and pork ham in Tescoma ham maker

ham, with high-quality kneading and low temperature in any ham maker it will turn out - do not hesitate!

Even I even suspect that it will work out in any vessel if there is a multicooker in the house.
I just have to try it in a bag and something plastic, until I decided - either in a cut 6 bottle, or in a glass from a 6lender. That at least in the first approximation I understand whether I need such a unit or whether the result will wander around the refrigerator. )

something plastic, until I decided - either in a cut 6 bottle, or in a glass from a 6lender.

In a bag of juice or milk

Lena, it's easy to make a homemade ham. I myself even thought about doing it in a tin can ...

Take a look at this link

I did it in my time in a juice bag, I didn't like it. No press, juice is running out. (

[Elena Tim]

Elena Timthanks for the ham. It turned out just class!
Made in Redmond ham. In the evening I mixed everything and put it in the refrigerator overnight. After 12-14 hours I cooked it. The ham turned out to be tasty, homogeneous, not decaying, just yum-yum.

[Tatush]

Wow! How cool! Roooozy, soooooo, you can see it right from here!
Tatushwhat did you mix there? Or did you do it according to my recipe?
But in any case, it turned out incredible!

Okay, I won't throw away my Redik yet! Hai will still get dusty!

May I ask here too - how does a ham made of ham differ from a sous one in taste?
I am just thinking of going to Shteba in a bag in a liter mug, will it turn out like in a ham maker or not, what do you think?

[No press, juice is leaking]

Yul, our Omelka wrote:

I did it in my time in a juice bag, I didn't like it. No press, juice is leaking. (

Well, if you just press it with something. All the same, it turns out that at least some pressure should be on the meat.

Julia, I was cooking ham in a regular chandelier shade.

Girls! I made it! In the role of a ham "Beloboki" - a plafond from a lamp! I put a bag of meat in it. I read carefully the posts about "Beloboku" and realized that the main pressing takes place after preparation and cooling. At the end of the brewing process, a heavy beer mug of smaller diameter was placed on top of the meat in the shade and a 1kg hand dumbbell was put into it. The meat was pressed perfectly! Chicken + pork ham. The pork was soaked in beet juice. In ham, pieces of chicken and pork and minced meat. I kept it for 7 hours. Juicy!

Plafond height 12.5, diameter 10. It fits perfectly in the smokehouse. A bag with a bottom - into the ceiling, then the meat. The package was larger in size than the ceiling. I pumped out the air. For better compaction at the border, the meat-bag has wound a wire. I put the whole structure, for every fireman, in a bag with a zip fastener. It was possible not to do this. At the end of the sous-vid process, I placed the shade in a pan with ice water and ice, removed the wire to level the surface. I put a weighting agent on top (a beer mug with a hand dumbbell). ... As a result, it left (shrunk) somewhere 2.5 cm. The meat was ripening with a weighting agent on the balcony. Played with a slicer. This kind of ham is cut even to a very thin thickness. The convenience of the plafond is also that the glass is heavy. It was completely covered with water and the structure did not float. Before cutting the meat into pieces, I walked over it with a tenderizer. The minced meat is well covered with pieces More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=309508.0

During, I remember that I saw somewhere ... and at you, it turns out, Svetul, with a plafond, you were banished! We then hit everything! Here, and put a weight too.One more proof that the press is needed!

The ceiling is dumb, there are dumbbells (all sorts, including a bunch of dumbbell pancakes)
And there is a liter enameled mug, try boom, and I will have a megacausa for my double sandwich maker!
Did I understand correctly - the main thing is to cool it under load? Plus, it is very good to knead the minced meat before laying - I already remembered this by heart
And it should work out in Štebik

Yes, Julia, everything is correct!

I did it in my time in a juice bag, I didn't like it. No press, juice is running out. (

No, I didn’t think so - the meat was in a bag, the air was souched, like a sous-look, the bag was in a mold, a mold on a stand in Shte6u, on the meat on top of a weight on an overturned lid from something, for example.

Julia, I was cooking ham in a regular chandelier shade.

In! Our person!

And I, like Lenchik, added water to the minced meat, only very ice cold. Our sausage pros do that. Many people throw ice (crumbs). They write that this is very important for the structure.

Girls, I am stunned by the resourcefulness of our women! They will make a ham from any garbage!
How I like it, eh! I drink honey when I read something like that!
Okay, I'll go lay out the next ham!

Our sausage pros do that. Many people throw ice (crumbs). They write that this is very important for the structure.

Oh ... And at what stage? Before proofing?

Before the batch, Len.

A! Exactly, I remembered! Somehow on TV they showed the kol6asny shop and how ice was poured into the mixer. If memory serves, this is so that the meat does not deteriorate from heating while stirring. Not?

I saw the same thing about dumplings. There, a lot of ice crumbs are added to the minced meat during kneading, it seems, this also somehow affects the consistency, and at the same time adds "juiciness" to the dumplings. But there the meat is taken, God forbid, but soya. And homemade minced meat is already juicy in dumplings, thanks to good meat and onions.

[Elena]

Tatush, what did you mix there? Or did you do it according to my recipe?

Elena did it almost strictly according to your recipe: pork, boneless chicken thigh in half. The only spices were garlic, red, black pepper, basil, marjoram, salt, powder and 1/3 tsp. gelatin. The rest is just like yours. I often make ham, but it was not so smooth and pressed. I think it turned out this way because it was pickled for a long time .. It is cut easily, thinly. In general, thank you very much again.

I put the second batch in the refrigerator overnight to marinate. Tomorrow I will cook. Beat off was not too lazy in the thermomix.

Omela, on what function of Thermomix did you beat off and how many minutes?

She beat off on Kolosok for 10 minutes. But I'll see what happened. It seems to me that the pieces are completely lost. I'll cut it in the evening. By the way, I always add ice.

Was the ice also crushed in Thermomix?

[Tata]

Tata, to your health!
It seems to me that the smoothness of the structure depends not so much on long marinating, but on a good long kneading, when such "strings" appear in the meat. They adhere to each other, preventing the ham from falling apart.

pancake! Flax from you a temptress !! while listening to conversations, you think, but, you can ... DO NOT WANT ... but when you look at the result, that's all ... you have to WANT!

Of course you should, Alenk! Well this is not a ham, but a SINGLE !!!

Thanks for the recipe, made in white-sided, kneaded in a bread maker for 15 minutes, does not fall apart, but greatly oversalted. I do not know what to do?!

[Lena]

It seems to me that the smoothness of the structure depends not so much on long marinating, but on a good long kneading, when such "strings" appear in the meat. They adhere to each other, preventing the ham from falling apart.

Lena, Yes you are right. After a long kneading, the minced meat becomes more sticky. Tell me, have you tried it without gelatin? For example, with an egg, will it be the same or not? And can you marinate with an egg for a long time?

I did it without gelatin, everything gelled perfectly. Lenchik, I'm sorry sho climbed.

[ksu_82]

does not fall apart, but too salty. I do not know what to do?!

ksu_82, unfortunately, you can't fix a ready-made ham.
I'm sorry it happened. Did you exactly follow the recipe? Didn't forget to put sugar?
When I was making my first ham, I tried the drained juice, it turned out to be soooo salty that I was already scared, and the ham itself turned out to be the most delicious. Since then, I have been salt. 18g of salt is indicated in Tescom's ham recipes. Maybe our salt is different ...
Just in case, I changed the amount of salt in the recipe, wrote: 16-18g. But less, it seems to me that it will simply be undersalted. The ham should be slightly salty.

I did it without gelatin, everything gelled perfectly.

Everything is correct! It is not necessary to add gelatin. I’m blowing into the water after Redmond, I’m still not getting used to it, and it’s like that. Therefore, I write "Option".

Thanks for the recipe, made in white-sided, kneaded in a bread maker for 15 minutes, does not fall apart, but greatly oversalted. I do not know what to do?!

Stew with cabbage or put on a meat hodgepodge!

Thank you Elena, but even the salty one is almost eaten.

Girls, what can I do - I got sick with Tescom's ham ...

You have to be patient a little, follow the topic "Kitchen trivia", whoever sees it on sale first will whistle!

You have to be patient a little, follow the topic "Kitchen trivia", whoever sees it on sale first will whistle!

Flax, does it fit into a milk cooker? Don't you have one to check?

Anechka, if I had a milk cooker, I would have checked it for "ham" for a long time! Well, I saw your question at the mistletoe in the ham, but, unfortunately, I had nothing to say.
I have never seen a milk cooker in my eyes!

Anh, you tell me the diameter of your milk cooker, I will measure the ham and I will say whether it fits or not!

In an hour I can measure it in my milk cooker. But I still don't understand the meaning. A saucepan, yes a saucepan.

Anh, you tell me the diameter of your milk cooker, I will measure the ham and I will say whether it fits or not!

Diameter 12cm, height - 14cm. Probably won't fit

Do not forget! See, the person is urgent! We must help out tovarischa!

In an hour I can measure it in my milk cooker. But I still don't understand the meaning. A saucepan, yes a saucepan.

The point is this: you need to buy specials. a saucepan or you can do with the existing

Do not forget! See, the person is urgent! We must help out tovarischa!

Yes, I’m not very urgent, soon I’m leaving on vacation in pre-summer footsteps. When I come back, I’ll start working closely.

Flax, does it fit into a milk cooker? Don't you have one to check?

It will not fit into a milk cooker Alternatively, you can cook in a double boiler - but you still have to monitor the amount of water for the steam. And you can make a double boiler from any improvised pan, put a stand on the bottom.
And the temperature will also have to be regulated

Got it. How many liters of milk cooker? I have 1.5 liters.

Anh, it will fit in, I just measured it, but only a flask, no thermometer. The height to the lid is exactly 14 cm. But it seems to me that it will be inconvenient. You can't really measure the temperature, and you can't keep it at the required level in such a small amount of water.

And I have 1.5 liters.

Anh, it will fit in, I just measured it, but only a flask, no thermometer. The height to the lid is exactly 14 cm. But it seems to me that it will be inconvenient. You can't really measure the temperature, and you can't keep it at the required level in such a small amount of water.

Clear. It's a pity.