Chicken and pork ham in Tescoma ham maker

Oh, I'm so glad, so glad !!! My God, how nice it is, eh!
Marishka, congratulations on a delicious ham! I will look forward to the photo!

Finally, I tried my Teskuy! Elena, I made ham according to your recipe - it turned out very tasty! You have a good master class. Just for color, I added a little beetroot puree. Yesterday, by the way, I stocked up on this beet puree - grated and frozen in an ice mold. In my opinion, it is very convenient - at any time you can get it and use it in ham.
Today I want to try to make ham from turkey - breast and legs.

What's left of my first ham!

[telez]

telez, delicious, so lovely! Congratulations on the cool ham

Thank you!

Finally, I tried my Teskuy! Elena, I made ham according to your recipe - it turned out very tasty! You have a good master class. Just for color, I added a little beetroot puree. Yesterday, by the way, I stocked up on this beet puree - grated and frozen in an ice mold. In my opinion, it is very convenient - at any time you can get it and use it in ham.
Today I want to try to make ham from turkey - breast and legs.

What's left of my first ham!

What an interesting ham. Unusual, colorful, lovely, in short!
Larissa, thank you very much for the photo report and for the praise!
You know, I noticed that the beetroot puree does not color the ham evenly, and it turns out to be very interestingly colored. I did this and called it "Pink Marble", you probably saw it?
Now I want to somehow try to paint with cherry juice, they say it turns out very good!

But the store-bought ham is also unevenly colored! Some pieces are more pink, even red. And the yellow one in my photo is jelly, it gives such a shade.
I think you can experiment and experiment!

That's right! This is what I do regularly. Interestingooo!

And you know, the flag is in your hands! And we will use the results and remember with a kind word!

Agreed!

Oh, I will also share a story about a ham pot (won't you beat for a flood?). I haven’t had a ham yet, and while reading Temki, I took care of the castrohive for it. I looked at the ones for cooking spaghetti and asparagus. And then it turned out that they were too narrow (didn't you tell about it?). Then my tescochka appeared, but since the kitchen was undergoing repairs, I could not try it and continued to think about the castrHive. For a long time, I probably thought about where to take and what to adapt, but then came the June holidays. Our family gathered with tents for nature. There were a lot of people, and I decided to take my mother's old pan with me. I dug it up on the balcony. It is quite large, my mother gave it to me when we moved out of it. I used to pickle cabbage in it, until I bought a tub. We returned from nature, I began to wash the pan and discovered ... It is perfect for a ham maker !!! And how did I not notice before? It's all about the day. I have a glass-ceramic stove, the pots should have a flat bottom, and I thought that this pan with a recess, like all Soviet pots used to be. And she is even !!! Such a joy happened to me. It turns out that in order to find something you need, you don't have to rummage through the Internet and shops, just look into the bins.

It turns out that in order to find something you need, you don't have to rummage through the Internet and shops, just look into the bins.

Pralna! Gold words! I, too, at my place, quite unexpectedly discovered two suitable pots at once. It is very convenient if suddenly one is busy.Therefore, I did not have to run around the shops at all. And why spend extra money, if all the same, with a very strong desire, you can find a suitable spool at home.

I read, I read :)), why not add paprika? .. I'm waiting, I made a breast from chicken, paprika does not boil, gives a pink color.
tested smoked paprika.)

[Angelica]

why not add paprika?

Angelica, of course, why not. But I thought that the paprika would not give a pink color, but rather a reddish-brown color. No? Although Olya Ukka, if I'm not mistaken, added paprika, she says she liked it. We must try too.
Angel, does smoked paprika have a different taste than usual? I just never tried it.

Oh, I also wanted to add paprika, but not for color, but for taste. But I forgot, and then I threw in spices and decided that the paprika would be superfluous.

It turns out very beautifully with paprika, especially if it is not small, I myself did not grind very red sweet dried peppers - the beauty turned out

and then she threw in spices and decided that the paprika would be superfluous.

Yes, the main thing here is not to overdo it. It so happens that many different spices are mixed, each of which itself is very tasty and aromatic, but together in the taste they represent a real confusion and you no longer know what exactly is added.

sweet dried pepper - the beauty turned out

I represent!

Oh, and I probably need such a device. I'm going to google.

[GuGu]

when I bought this one
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1429.0

GuGu , wrote that it is very felt.
when I opened it .. it smells very nice, smoke.
for the first time I added a little color, no smell.
in the second, I have already added 1.25 ml each (this is written on the measuring spoon :)) 2 times - for 1,200 pectorals :))
the color appeared, the smell .. I have not really felt it yet.
my paprika is sweet.
I will try again :))

Oh, and I probably need such a device.

Of course you do!

the color appeared, the smell .. I haven't really felt it yet.

Well, then, when you do achieve a smoky aroma, please whistle so that you know how much to put in the future, if suddenly I come across the same one. Okay?

yeah,
now I am carcassing meat in a cartoon sprinkled 2.5 .. it smells :))
I'll write about the ham, I'm interested in myself :))

Girls, and if you put the ham in the oven at 75 degrees, you need to remove the ring with the thermometer from it? Or can you leave it that way?

I didn't shoot ...

Thank you!

[Elenium]

Eleniumif you do it in the oven, it is better to set the temperature to 80C. And look at Tescom's thermometer, be guided by it. Because there may be discrepancies.

Yeah, I get it. And also for 2 hours?
Can you keep it in the refrigerator for only 3 hours? Or a little? What is the meaning of exposure for 2 days?
Can you, for example, put the timer in the oven in an hour so that it will be ready by 7 am? Or do you want the ham to be cold by the time you start cooking?
Sorry for so many questions

What is the meaning of exposure for 2 days?

I kept it for 3 hours and almost 48. I didn't see any difference in the final result

set the temperature to 80C. And look at Tescom's thermometer, be guided by it.

That's exactly what I did ...

And also for 2 hours?

I baked for 3 hours ...

What is the meaning of exposure for 2 days?

As far as I understand, 2 days is if you use nitrite salt. I tried both with her and without her. I liked it more with salt. She really gave the ham the taste of ham. Moreover, after cooking the ham after 2 days was better than after 12 hours. In other words, after cooling, the ham still ripens in the refrigerator. True, I did not bake, but cooked in a cartoon.

And also for 2 hours?

It makes no sense to keep it for less than three hours. The temperature inside the piece will reach the desired 72C only during this time!

Thank you very much! I got it.

Dear ladies! Has anyone tried to knead minced meat in a bread maker? A good planetary kneader is at least 5-6 t. Rub. Thank you.

[Kriogenik]

Kriogenik, I did not knead in the dough mixer, but I tried to knead with an ordinary hand mixer, and the most inexpensive one, hook attachments and it turned out well, I noticed the appearance of white threads

Girls, finally, I also became the owner of a ham maker, yesterday I cooked the meat according to the recipe, beat (if you can call it that) the meat in a blender bowl for 15 minutes, then loaded everything into a ham maker and put it in the refrigerator, how much better to keep it in the refrigerator? Someone writes for 3 hours, someone 12, according to the instructions in general 48, so how much is better to keep? And one more question, is it better to cook in a slow cooker or is it still in a saucepan?

[Andrei]

Has anyone tried to knead minced meat in a bread maker?

Andrei, you can, of course, in a bread maker, but she will need to help her all the time with a spatula. In the dough mixer, the minced meat will not go anywhere from the nozzle, and in the bread maker the blade spins in one place and, if you do not follow, the minced meat will mix badly. It also needs to be thoroughly washed in order to get the very "threads", thin veins, which will then hold together the pieces of meat. Probably, in view of the lack of a kneader, it is better to use, as Louise wrote, a hand mixer, dough attachments. You can knead with your hands, it's just hard - knead the minced meat for 15-20 minutes by hand.

in a blender bowl beat (if you can call it that) meat for 15 minutes

Tanya, in the blender bowl - is it like knives, or what? Did you do it without pieces?

Someone writes 3 hours, someone 12, according to instructions in general 48

Personally, I didn't notice any difference. Some of the girls have already written about this. So, I don't bother anymore and put it on to cook right away. But of course, it will be interesting for you to experiment with time. Maybe you will enjoy 48 hours exposure more than, say, 3 hours or no exposure at all.

is it better to cook in a slow cooker or is it still in a saucepan?

It's a matter of personal preference. If your multicooker can work with the lid open and at the same time maintain a constant water temperature within 75-80C, then the ham maker does not care what it stands in: in a saucepan or in a multicooker.

[Andrei]

Andrei, I kneaded in HP, it really is necessary to follow and help with a spatula, but for me it is not critical, in my HP it mixed up to threads on the "Noodle Dough" prog for 12 minutes.

Q.E.D! Thank you, Gulechka!

Always glad to help any way I can, my dears

[Elena Tim]

Elena Tim,

Tanya, in the blender bowl - is it like knives, or what? Did you do it without pieces?

No, not with knives, whisk for dough, I made meat 50/50, half minced meat, half meat, today as soon as I get home from work I will immediately put it to cook, I’ll try it on the stove, and then I’ll see how it works out and experiment.

not with knives, dough beaters

A! So this is a harvester! I don’t understand!
Here's another good idea for those who don't have a kneader!
Tanya, thank you!

Andrei, you can, of course, and in a bread machine, but she will need to help all the time with a spatula.

Thank you! I asked for the future, there is no ham maker yet.

Yes, not at all! Useful information is never superfluous!

A! So this is a harvester! I don’t understand!

Mixer with a rotating bowl, like a kneader. All the same, in it you have to touch up the meat from the edges to the center so that everything is evenly mixed, I don't know if I got strings, but the minced meat became very elastic and sticky, let's see the finished result, and I also added crushed ice instead of water, as the girls recommended.

Yes, not at all! Useful information is never superfluous!

That's for sure

Lenchik, with her "love" for the computer just got to you. Made a ham, came with a report. I have "Beloboka", I haven't picked it up for a long time.But after looking at your "works" I found "ki" in our town, bought a thermometer, and bungled. I liked it much more than when I just cooked it. Now I marinated the next portion, there is a question: Flax or girls, who are on the air, and the temperature up to 75 can be abruptly caught up or within an hour or two and from that moment to cook until 3 hours?

And priests, what people! You were running around, I lost thee straight!
Yes, you know, Natasha, if you do it using the Sausage maker technology, then yes, slow heating is needed, moreover, the first 2 hours - the temperature is 40-45C (this is necessary for the nitrite salt, she has some kind of reaction there), and then cook at 80C - 3 hours. But I don't use nitr. salt, and immediately heat it up over high heat, it takes 12-15 minutes for this, and as soon as the temperature reaches 75C, I reduce the heat and cook for 3 hours.
You made a noble ham! Only, in my opinion, you did not knead it enough, no?

[Elena]

ElenaLen, you said, if the ham doesn’t come out, you need to hold a thermometer around the perimeter, it will kiss and everything will fall out. Something like this does not work for me. And with a knife to a wire, and a thermometer, I knock, shake - then it just falls out. And what is it?

Lenus, well, you are aware of my ambiguous love for no. I read, read, and write, I need to get together with the spirit for a long time. I still cannot convey to all good people with their recipes. I couldn't even show my dog ​​when you were chatting about them
Yes, not very little, only there is nothing special to knead with so far. I charged the usual mixer and walked a little, but all the same, your trained eye noticed that the threads did not show themselves! Lenok, so I didn't take additives from them either, although I was offered, therefore, tomorrow I will immediately heat it up, and then torment it. But, your ZHEZH enthusiasm is contagious, after all, I ZHEZH and "Tekku" managed to write it out for myself! I'm sitting and waiting!

And what is it?

People, don’t worry, it happens that you sit tightly. Dip it in warm water for a few seconds, they say, it pops up at the moment!

"Tekkomu" managed to write it out ITSELF! I'm sitting and waiting!

Wow! Either I wasn’t friends with the Internet, now it’s difficult to stop, right?
Yeah, this is contagious!