Chicken and pork ham in Tescoma ham maker

People, do not suffer, it happens that he sits tightly. Dip it in warm water for a few seconds, they say, it pops up at the moment!

Oh, I didn't think about that. Len, well, you're the head!

if the ham does not come out, you need to hold a thermometer around the perimeter, it will smack and everything will fall out

Dip it in warm water for a few seconds, they say, it pops up at the moment!

And mine did not obey either way ... She sat down firmly.

Sat down firmly

Exactly. When I started hammering, I thought the plastic would crack

It happened to me only once, Vasilika was just visiting. Bliiin, barely pulled it out, but again only the thermometer helped. There, in principle, you don't need to climb deeply, just separate the meat a little from the top in a circle from the ham and that's it.

And I started making ham in a bag. And the ham is clean (there are not even traces of fat), and the meat does not come out through the holes in the lid, and it is convenient to get it - by the crest of it, but onto the plank

[Biryusinka]

Biryusinka, and I also decided that it was more convenient in bags, the last time I barely got it out of Biovinovskaya - I experimented without a bag - I already ordered an additional 100 pieces of bags. Now I'm gonna get ham

Finally, I also cooked my first ham, did not wait 12 hours of aging, took it out after 10 hours, it came out just excellent, juicy, tasty. True, the color let down a little, it came out a little grayish, but it's just super, thank you very much for the recipe to Elena Tim,: rose: she described everything very well, that there were simply no questions. My husband said he was just a great ham, I will try to make different ones now

[Elena Tim]

Elena Tim, Elena tell me how to upload a photo?

Tanya, look here, everything is written in detail there: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=203848.0

If you don’t understand, I’ll tell you a little later. Wait, I'm just horrible as once, okay?

[Elena Tim]

Elena Tim, well thank you

Tanya, here, I found my post about inserting photos:
"So, take a photo and save it, say, on your desktop or in any folder convenient for you. Now, in the subject - at the bottom or at the top, click the" answer "button. At the top of the window there will be an inscription" insert author's photo ", click there Next - the "Browse" button, in the window that opens, find your photo and click 2 times. Now we press the "Upload files" button. Your photo appears and right below it there are two links: the first is an enlarged photo, the second is a small one with an increase in click. Copy any of them and paste into your message from a new line.
It seems like a long time, but in fact the whole action takes no more than a minute. "

Here's my ham, first

[Elena Tim]

Elena TimThank you, everything worked out great for your post

Wow, what a cool ham! By the way, her color is good! In Soviet times, GOSTs were just like that. So don't worry that she's not hot pink. Just right! Smooth, beautiful, lovely!
Tanya, thanks for the report! I am very pleased that you liked it!
Regarding the photo: yes, I did everything right ... well, perhaps, the link must be inserted in a separate line into the message, and then a signature should be made on a new line. Then everything will be right! This is how our Chief taught me: the link is always inserted in a separate line!
Thanks again for the ham !!!

[Elena Tim]

Elena Tim, thank you for the recipe and the photo, it inspired me so much that I ordered a ham maker and made a great ham.

Girls, and nitrite salt for 1kg is 300 rubles + shipping is about two hundred and fifty rubles. it is expensive?

Honestly, I don't even know. I don't use it.
Natasha, it's better to ask about this in the ham topic.

I don't use it

Elena, thank you! I don’t want to use it either, but I’ve read a lot in the topics of making hams and I got scared of SALMONELLEZ, after all, it’s not cooked at 100 degrees.

Sodium nitrite does not kill bacteria, it simply prevents new ones from forming.
Here's an excerpt from a handbook on safe temperatures for cooking meat:
🔗

simply does not allow new ones to form.

Thank you! Then I don't need it. I'd rather make a new ham when the finished one is eaten than a large amount, I won't store it for a long time, I think the maximum storage is no more than 3 days.

, I think the maximum storage is no more than 3 days.

Everything is correct! As a last resort, you can always freeze the leftovers, and then put them on the fried eggs.

Leeyen, and today "Teskoma" came to me, and I already cooked a new one in "Belobok". It's worth getting cold. I'll have to do something new, marinate something and bang it up in Teskomovskaya.I glance at the fish roll: it’s probably still something ...

I glance at the fish roll: it’s probably still a bit ...

Natasha, dumb is not the right word! For my taste, it is simply incomparable! But! It is better not to change the ingredients !!! I added a little cod once, just for quantity - ruined the whole taste. The roll has become just fishy, ​​but it should be DELICATE! I'm not joking with this anymore, otherwise, the result does not justify the money spent.

Flax, in what color it turned out (paprika)
Do not hit hard (handMe interfered), while waiting for teskomy - I just cooked in a pot and a film
(chicken and hercules :)))))

Oh, listen, how great it turned out! And without any Teskoma!
I would have snatched a piece!
The structure is good, it looks very appetizing !!! Angelica, well done!

(chicken and hercules :)))))

And what kind of hercules?

And what kind of hercules?

"Oatmeal, sir!"

Gee-gee-gee! I'm not in the sense that oatmeal is oatmeal, but oatmeal is oatmeal. And what was the sausage made of him / her?

... And what was the sausage made of him / her?

Well, yes, it seems like they add it, I don't know what for. We can, for a bunch ...?
Let's wait for Angelica, find out.

for satiety :))) well, how much is that mSiao :)) .. it's like powdered milk is sometimes added .. I don’t have it .. I pour oatmeal .. I used lard before .. I am always afraid that it will either crumble or dry .. and so fats :)))

Lenochka, I have a huge thank you for the ham recipe, yesterday I received a ham and made it right away. Very tasty, everyone liked it.
Here is the report



The pictures are not very good, but it did not affect the taste, and the smell is generally awesome

Olchik, how lovely! And large pieces of meat look so tempting, just finally finally!

Yesterday I received a ham and did it right away. Very tasty, everyone liked it.

So I always recommend it for the first time! She will never let you down!
Olga, thank you, dear, for the report! The ham is just class !!!
No store will want to buy.

[Elena]

Elena, I put a photo in another subject, but I did it according to your recipe, it's cool !!!
Now standing in the refrigerator again, preparing for cooking.
I want to marinate this time for 36 hours.

I put a photo in another subject, but I did it according to your recipe, it's cool !!!

Yes? And look for them? Can you throw it here too? You don't have to look for it, just get it from the gallery!

Someone would have told me a month ago that I will sculpt the ham myself .... And now every time I "open" the ham, I really bastard, what a fine fellow I am. And the most interesting thing is that when you cut, try, damn it, it is impossible to stop. I don’t remember when I got so hung up on purchased ham.
This time, it kept ripening for 48 hours, put a bay leaf on the bottom, added 1 tsp chaman, 1/2 tsp of nutmeg, seasoning for barbecue and grill, 1 tbsp / l of brandy and 70g of crushed ice to the meat. The aroma of the ham ... Cooked for 3 hours at 78C.
Len, if not for your opuses with photos, well, I would never have taken up this business!

[win-tat]

win-tat, Tanya, a super-duper ham!

Len, if not for your opuses with photos, well, I would never have taken up this business

Someone would have told me a month ago that I would sculpt the ham myself ...... And now every time I "open" a ham, I really bastard, what a fine fellow I am

I also have such thoughts every time, Tan! It would seem that I should get used to it, but no, every time I rejoice, as if for the first time I see a cool result.
All the same, we are good fellows that we have acquired ham makers, I am personally glad to the point of opupiya!

Well, your ham, Tan, is definitely a feast for the eyes !!! Very beautiful, smooth, even, mmm!

Anya, Lena, thank you

All the same, we are good fellows that we have acquired ham makers, I am personally glad to the point of opupiya!

And I’m so happy, because I also got a dough mixer because of the ham, so to speak I got a creative impetus ...

I also got a dough mixer because of the ham, so to speak I got a creative impetus ...

How cool! Congratulations!
Which one did you take?

Len, and I set the second one to interfere for 20 minutes and the finished line did not have the same lines as the first. And with a slicer it was already cut thinly and folded in an eggmaster without breaks. Now we have breakfasts with such gadgets so fashionable

Well vascheeeee! Great, Natasha!

Which one did you take?

Kenwood 010 (without any heating there, I don't need it), such a cool thing, the main thing is compact, it takes up very little space

Klassssssss! Sooo necessary weight!

Sooo necessary weight!

And then, I have wanted for a long time, but everything somehow ... and then I got such a creative ham "pendel"

[Malva]

I'm lazy, if it weren't for you (I'm sorry for YOU, but I think you don't mind) with my ham recipes, I would never have been honored for a ham. And the other day I go to Temka for joint purchases of ham makers and the girls have already ordered and are receiving, I ask what I also want and ask to write down the purchase for the next batch. And me Lilechka (Malva) replies that there is one extra, and I buy it out literally in 5 minutes (I haven't bought anything so quickly).
Girls all of you thank you so much for the recipes that lead to such useful devices. I just love our site for such kind and helpful people. Lenchik, another question, tomorrow friends will come to the dacha, I bought a lamb shoulder, I think what to cook, so that I would like everything (we have a special in mutton). "Dumlyama" or "Dimlyama" comes to mind, well, something like that. Koroch lamb with vegetables in a cauldron. Maybe you can advise something breathtaking for friends with lamb, preferably in a cauldron.

[metel_007]

metel_007, Lenka got lost somewhere, can I answer?

Do smoke, firstly it is easy, and secondly a lot, enough for everyone.

And mind-blowing, especially for muzhuk, is a cauldron kabob, but there a fat tail is needed and, preferably, ribs.

So we, too, are looking at her, we have already looked at Stalik. There is lamb, everything else in the garden is also there, but maybe I think Lenchik will advise something edokae so that the guests lie in a swoon: swoon: from "my" talent to cook

You know, something like that, you need it, in the country? And smoke, if cooked correctly, but if the meat is good, and if you darken for a long, long time on a small fire, wah - they will lick your fingers and stack them in stacks from your talent.