Chicken and pork ham in Tescoma ham maker

I'm going with a report !! Oh and delicious !!!
I liked it very much !! Well, it doesn't taste like a store taste at all !!
But next time I will try the proportions of chopped meat and chopped to change. I want more meat in pieces.



Lenaaaa !!! Thank you!!! Delicious!!

[Lena]

Lena, thanks for the recipe !!!
And I am with the report. I liked the ham very much, delicious !!!
I took pork tenderloin 500g. (cut into pieces) and made the minced meat from chicken (without breast, only cut the tenderloin into pieces) 500g, rolled it 3 times. The ham turned out to be dense, cut well.
Here it is, yummy.


The chicken was huge, fatty, the minced meat was 1 kg, so even today I cooked only minced sausage, from 500 gr., Just for 1/2 serving of ham. Stands, cools down.

Huska-Lyudmila, we cooked at the same time yesterday, and now with the report together. It's a good ham, beautiful.

Girls, stop mocking people, have a conscience, right now I'll start chewing on the monitor

Girls, Lyudmila, Irina, how delicious it looks! Congratulations on your purchase!

[NatalyMur]

NatalyMur, you still have a little bit left and you will eat your ham.
Kara- Irina, Thank you!!!

Oh, girls, what good fellows! I just want to taste a piece. I really can't wait, I also want to do it sooner, but I still need to wait before receiving it. I'll go buy meat tomorrow. Yes, but from frozen meat I wonder how it will turn out and how much water to add

[natushka]

and from frozen meat it is interesting how it will turn out and how much water to add

natushka, I don't know, I made it from fresh meat.

[Lyudochka, Irishka]

Well, vobchem, I flew from the dacha from Mani Shumakherova. Hello everyone from her!
It was I who successfully taxied here! Two reports at once, but what! Not ham, but beauties!
Lyudochka, Irishka, thank you very much for the reports and trust in the recipe! I am very glad that you liked it!
Manka, by the way, also made this ham together with you. You all worked in unison!

I'll try the proportions of chopped meat and chopped to change.

Lud, I did it differently. And in half, and in general, only 30% of the meat was ground, and also completely made of pieces. Everything turns out great. I just noticed that your ham has a small crack, although the ham still didn't fall apart and was cut very thinly. These breaks occur if the meat has not been kneaded for a long time and the required number of "threads" has not been accumulated. Try to knead for a longer time and you will immediately see that the cut will become smooth, almost like in a purchased ham and it will bend without "breaking". I wrote this just in case, suddenly it will come in handy.

, and from frozen meat it is interesting how it will turn out and how much water to add

natushka, I make from frozen meat. Well, of course, I defrost it before kneading. There is no difference with fresh. Actually, I practically never have fresh meat in my house, simply because I buy a lot of it at once - 30-40 kg each, cut and freeze it. At any time I have everything I need at hand. The main thing is to defrost it correctly, and there will be no difference.

[Elena]

Elena, I kneaded for 10 minutes. I read about threads, but probably did not understand what it is. When mixed, the meat seemed to turn white and became one total mass. But threads ... on Monday I will do the next one, I will try to understand what it is.
Lenochka, thanks for the recipe. Delicious!! It would be nice to correct the color somehow.

People, try cooking at 75C. The ham is pinker. But, oddly enough, I got pink at 82C. Truth only once.

And Manka and I remembered you yesterday. She says you have golden hands! Therefore, I have no doubt that you will finally achieve the ham you want!

Oh, and my temperature was mostly 82⁰ , and at first it reached 85 in general. I had to remove from the burner and switch to a lower heat. A 75⁰ slipped by very quickly. Thanks I'll know

And Manka and I remembered you yesterday.

Oh, is it about me? I'll go look for Manyunya and give her a plus sign. Well, you too, be sure! (with me you need to)

(with me you need to)

Agreed!

Virgin, beauty!
And mine, in the refrigerator, began to cut evenly.
The color is certainly not store-bought, but for that smell and taste

but for that smell and taste

That's right!
I got a ham maker, I stopped buying "any byaku" in the store.

Hi

Yes, in fact, I practically never have fresh meat in my house, simply because I buy a lot of it at once - 30-40 kg each, cut and freeze it. At any time, I have everything I need at hand. The main thing is to defrost it correctly, and there will be no difference.

Learn to defrost properly

Aygulchik, Duc in the fridge! If you plan to cook something tomorrow, today you just transfer the meat from the freezer to the refrigerator, FSE! And it defrosts in the most correct way.

The color is certainly not store-bought, but for that smell and taste

And I just thought, why do I need nitrite salt (in a medical program they said that it accumulates in the body and then all sorts of diseases from it), well, there is no pink color, and okay. As it turned out, so well, the main thing is tasty and without any byak.

Oh, don't tell me, Ir! I run from this chemistry like the plague. In fact, I began to cook all this myself, because it costs me only two days in a row to eat the purchased sausage, I get covered with itchy blisters. I don’t know if there’s such a reaction to sodium nitrite, or maybe to carrageenan, or maybe to all at once, because you don’t know why they swelled there. So fig, fig ...
As for me, the homemade ham looks not even bad, it is beautiful in any way. With her, you can decorate as you like!

Some of the girls tried to add a few frozen cherries and the color became pleasant pink, this time I forgot to try it on the next batch

nitrite salt (in a medical program they said that it accumulates in the body and then all kinds of diseases from it

This salt accumulates if it precipitates, and precipitates if the cooled minced meat is immediately cooked. Ascorbic acid also helps the nitrite break down.

In general, do not cook the ham from the refrigerator, but let it stand at room temperature for a couple of hours. Well, the dosage of salt must also be observed.
IMHO

[Qween]

Qween, I read it, everything is clear now, thanks.

Elena, well, that happened - after two days of preparation, cooking and waiting, when it cools down, today we tried a ham cooked according to your wonderful recipe, which I took note of and did not regret it! I cooked in "Belobok". It turned out super tasty !!! Thank you so much for the ham recipe now in your favorites!
Py. Sy.-who has not yet cooked it, cook soon: girl-yes: and enjoy its taste !!!

Wow! How smooth, lovely! Juicy, right? Cool!
Galyun, I'm very glad that you liked it. I'm already sitting and thinking, how to stir up such a thing ?!
Thank you dear for such a flattering review! I am very pleased!
Lord, is it really possible to make such a tasty treat in Belobok ...
This is what it means, arms grow out of the right place!

How smooth, lovely!

Juicy, right?

: nyam: Len, the wrong word is very juicy! The taste is incredible - believe me, there is something to compare with (I have already made different sausages-ham before this)

Lord, is it really possible to make such yummy food in Belobok too ...

Yes, I really bought it recently, in January, but we made friends with her right away, with the "first sausage"!
And, of course, thanks to your very detailed and understandable recipe, this yummy turned out!

Oh, I’m straight on the hook! Thank you so much! Nice, bliiin!

Girls, and if you do it in the oven, then put it in the water, a ham, put it in a bowl? Or put it right?

[OlessyaLeslie]

OlessyaLeslie, put it right, no water needed. The temperature will be low, only 75-80C.

[Elena Tim]

Girls, and if you do it in the oven, then put it in the water, a ham, put it in a bowl? Or put it right?

I wanted to ask the same question, after our conversation I carefully examined my oven and found that the countdown starts from 80 degrees, so I have every chance to cook the same delicious entu Elena Tim, and on time in the oven as well as in a saucepan?

Yeah Louise, the same.

[Elena Tim]

Elena Tim, thank you, well, today there is little left to do, get together and finally get a ham maker from the shelf and shake off the one and a half year old dust

Girls who bought a ham maker in Posuda-shop want to order too, but it is only available in this store, and the reviews are not very much about this store, they are all in thought.

[Lenok,]

I'm just about to start making this yummy and I have a question. Lenok, tell me, is it not necessarily cut into pieces of meat, chop it in a blender? The idea is not to grind too much or can you turn it through large cells in a meat grinder?
I really don't want to go for a blender ... Nearby there is a meat grinder and a chopper from a hand blender, but it's small ...

I really don't want to go for a blender ...

Don't go! I was too lazy to go into the meat grinder, so I blended. Everything will be fine, even with a small lattice, even with a large one. You will still have some of the meat just cut into pieces. Marish, just do not forget to knead very well to the threads, this is the main thing! Good luck to you!

[Lenok.]

Thank you, Lenok. I will definitely knead in Keshik for at least 10 minutes
Everything, I left, but I will return

Well, that’s it ... I turned it over, cut it, mixed it up, shoved everything into a ham maker and put it in the refrigerator - let it ripen until evening. The smell is already awesome
Found a cooking pot. As in that saying - "I found an ax under the bench." I have a high 6 liter regular Bekkovskaya pressure cooker, so I will cook in it tonight

Come on, Marish! I'm sure you will succeed as it should!

Lenk, I'll come to you again with sausage!

Delicious, yeah! Juicy! I did it strictly according to the recipe, as you ordered, gram per gram.

PS My husband said that the ham maker is too small. You need to buy a second one to make a double portion at once.

Wow, another one! Manyash, do you have time?
And they also say that I have a motor in one place!
Pinky, class! Manechka, you have no idea how glad I am that you liked it!

Ingredients
Pork shoulder 500 g.
Chicken (meat from legs) 500 g.
Salt 16-18 g.
Seasoning for meat 2/3 tsp.
Water 100 ml.
Dried garlic 1 tsp b / slides
Powdered sugar 1 coffee shop l.
Gelatin (just in case 0.5 h. L) option

Linen! And you didn't add alcohol, did you?
In ham, of course, not ham.

Anh, you know, I somehow didn't make friends with alcohol. As it turned out, I can smell it in the ham, despite the small amount. I have a ham with cognac and Provencal herbs, and so, in the recipe I wrote that the taste is not for me. I didn't have any special complaints, but something still got in the way. I did not add alcohol to the rest of the hams, simply because I forgot, and did not consider it necessary. And more recently I added vodka and again the same story - some kind of foreign taste, quite insignificant, but still there. So I decided it was due to alcohol. And I won't add anything else to my life, it really prevents me from enjoying the ham.

Lenochka, thank you very much for the recipe!
Made in Biovina.I liked the result very much!

Whoa! Just like the picture turned out! Congratulations, Lenus! Sooo impressed with the result!

Lenochka, thanks for the praise, learned from your recipes!
Thanks again for the science!
I liked this ham, probably more than the rest!

And why alcohol is generally added to ham, did I miss something ...?

[mylik.sv]

mylik.sv, the ham looks just fabulous

And why alcohol is generally added to ham

Yes, there are many opinions on this matter. Some say that it preserves its color, and others that it disinfects the meat. The first is not true, I did not notice anything like that, and the second is doubtful because of the very small amount of alcohol. What can he disinfect there with a tablespoon? So I'm not worried about him.

[mylik.sv]

mylik.svwhat a beautiful ham in the photo ... pinkish ... miracle
And I also just ate a sandwich with the same ham. I have it not so pink, but delicious ... And tender, like a sausage. I made it from chicken legs and pork tenderloin.
Lenochka, Thank you very much for the recipe, well, and for the huge kick to buying Teskomovsky ham.
I have no photo yet - my son took the camera away. His own was robbed from him (it's good that he himself survived ...), so he expropriated mine. Tomorrow he will bring a camera down and capture a yummy
What else I wanted to say - I weighed everything strictly according to the recipe, but I barely closed the lid of the ham maker, and quite a lot of the minced meat came out through the holes of the press. Broth poured a little more than a tablespoon. Is that how it should be?