Chicken and pork ham in Tescoma ham maker

if the minced meat is well mixed and so the ham will be cool ...

and the technology is followed .. The sausage is not pressed with springs, but the result

Hello everyone! inspired by your masterpieces, I bought a Tesco ham maker and made my first pancake yesterday. today opened this miracle and .... there were several questions. It is clear that at first it was necessary to read the forum and all the topics in detail, but what is done is done. my first mistake - I bought chicken breast fillets.
first question: probably, I bought it a bit ... because, closing the lid, I watched the stuffing crawl out of all possible cracks. or is it the way it should be?
second: cooked for 2 hours (according to the instructions and according to my personal opinion - so as not to dry the meat too much) at a temperature of 77-78
third: when it was necessary to drain the water through the holes before putting it in the refrigerator, nothing came out. and this morning, when I got it, the water flowed out. it, as I understand it, has accumulated at the bottom, not at the top, in order to exit through the holes. Is it correct?
and the last thing: we have a completely finished bottom (yes, dryish, but it's clear why), and the top is damp. whatever comes out of the pressing disc is generally raw, and the top of the ham is just a little damp.
tell me, what are my mistakes and how to make them in the future?

Hello everyone! inspired by your masterpieces, I bought a Tesco ham maker and made my first pancake yesterday. today opened this miracle and .... there were several questions. It is clear that at first it was necessary to read the forum and all the topics in detail, but what is done is done. my first mistake - I bought chicken breast fillets.
first question: probably, I bought it a bit ... because, closing the lid, I watched the minced meat climb out of all possible cracks. or is it the way it should be?
second: cooked for 2 hours (according to the instructions and according to my personal opinion - so as not to dry the meat too much) at a temperature of 77-78
third: when it was necessary to drain the water through the holes before putting it in the refrigerator, nothing came out. and this morning, when I got it, the water flowed out. it, as I understand it, has accumulated at the bottom, and not at the top, to come out through the holes. Is it correct?
and the last thing: we have a completely finished bottom (yes, dryish, but it's clear why), and the top is damp. whatever comes out of the press disk is generally raw, and the top of the ham is just a little damp.
tell me, what are my mistakes and how to make them in the future?

girls, I lied, it turned out very juicy. this first bite was dry. so all questions remain except this

[orlik]

orlik, Welcome! Tell me, did you do it purely from chicken, or what?
1. The minced meat really crawls up a little, well, that's understandable, in the same place the holes let it through. But since the lid has closed, then the minced meat is just right. Even if you put less, still a little minced meat will come out.
2. The meat is raw at the top because not enough time has been cooked. This is the coldest place in a ham maker. If you checked it with a thermometer, sticking it shallowly, you yourself would be convinced of this, the temperature after two hours of cooking would not be higher than 60-64C. And this is very little. You need at least 72C.
3. Always keep an eye on the water level in the pot. It is better if there is even more of it than I showed, that is, almost under the pink edge, lower by a few millimeters. It doesn't boil, so you don't have to be afraid that it will flow under the lid. This water level is your guarantee that all crawled meat will also boil.
4. On account of the fact that the juice did not flow out of the holes ... to be honest, I have never had this, so I will not tell you what the matter is.

I read ... Phew ... I flew away on July 15 on vacation, and on July 18 Tescom came. My husband got it, posed it, asked a bunch of questions ... Beloboka has been with us for 3 years. we use it almost regularly ... Girls, stick your nose at me, please, in Temka with recipes for Tescoma. Another week of vacation and I will fly home, I will try this toy

[Elena]

Elena, we don't have a separate topic about Tekkiy, there are a couple of common ones - about ham in general and about different ham makers in particular.
Here - the first
And so - second

Thank you Lenochka

She doesn't boil

and if you bring water to a boil? I bought it a month ago, but I still can't try it, I doubt everything - will the meat really boil at 70 degrees and become safe to use? already even regretted the purchase. besides I can't find nitrite salt, does anyone make ham without it?

[Avdanya]

Avdanya, Elena, to your health!

Elena74, do not worry. You don't need to bring the water to a boil at all. According to state standards, the production of ham is cooked at a temperature no higher than 80C. It's just that inside the piece it should reach 72C. There are special tables for the safe preparation of various types of meat. So, everything is in order here.
As for the nitrite salt, I never use it at all and am not going to use it!
I have no time now, but a little later I will give a reference to the temperature table so that all doubts disappear from you.

Here's a food safety reference table:
🔗

Elena, thanks for the answer

[Elena74]

Elena74,

[orlik]

orlik, Welcome! Tell me, did you do it purely from chicken, or what?
1. The minced meat really creeps up a little, well, that's understandable, in the same place the holes let it through. But since the lid has closed, then the minced meat is just right. Even if you put less, still a little minced meat will come out.
2. The meat is raw at the top because not enough time has been cooked. This is the coldest place in a ham maker. If you checked it with a thermometer, sticking it shallowly, you yourself would be convinced of this, the temperature after two hours of cooking would be no higher than 60-64C. And this is very little. You need at least 72C.
3. Always keep an eye on the water level in the pot. It is better if there is even more of it than I showed, that is, almost under the pink edge, lower by a few millimeters. It doesn't boil, so you don't have to be afraid that it will flow under the lid. This water level is your guarantee that all crawled meat will also boil.
4. On account of the fact that the juice did not flow out of the holes ... to be honest, I have never had this, so I will not tell you what the matter is.

well yes. All chicken breasts. Very juicy in the end. I understood about everything else. Thank you so much for the educational program. In the next. once I will do it already taking into account the mistakes. Well, half a portion, otherwise we don't eat so much)))) for half you need a pound of minced meat, right?

for half you need a pound of minced meat, right?

It turns out that way.
I've never done half of it. I don't even have a full portion for more than two days.

If you checked it with a thermometer, sticking it shallowly, you yourself would be convinced of this, the temperature after two hours of cooking would be no higher than 60-64C.

Something I can't figure out how to measure the temperature inside the meat with a thermometer, if this very meat is closed? even if I push the thermometer into the holes in the lid, it (the thermometer) will rest against the pressing disc ...

There are holes in the pressing disc into which the thermometer probe is inserted. You just need to grope them, tilting the thermometer in one direction, then in the other. Try it a couple of times - get the hang of it.
At first I was mad, and then I got drunk.

Try to do this first just on the lid, without the can. And it will immediately become clear to you at what angle to stick the thermometer.

so if you make a full jar. and today I have half. in addition to the pressing disc, it is closed with a spacer. but getting close is unrealistic, it seems ... (((
by the way, there is pork with beef.also cook for three hours? or less? again, considering that this is half a portion

so if you make a full jar. and I have half today

Then there is no way to check, unfortunately.

lies pork with beef. also cook for three hours? or less? again, considering that this is half a portion

Here half of the portion does not matter because the thickness of the ham is the same as the full portion and it also needs to be boiled inside. And you also need to pour less water into the pan, otherwise the ham maker will float and may tip over.

You can, of course, shorten the cooking time a little, but you still get at least 2.5 hours.

[Elena Tim]

Elena Tim, Thank you!!!

[orlik]

orlik,

Oh, and I finally put on a ham today.
Well, Lena, "keep your fists for me", now it's in the refrigerator, I'll cook tomorrow.
The current didn't fit me, somewhere 1 / 2-1 st l got out, I put a circle of parchment inside, and also in meat + sl. paprika, chaman (bought on the market, it is yellow), nutmeg. Then I'll write the FAQ.
P.S. I wanted to ask, what if you put not 1kg, but 800 grams, mono? And then I couldn't even push the pimp.

Here. Cooked at night, left to cool in a saucepan, put it in the refrigerator in the morning.
The color is actually pink, this photo is lying. I really like the structure, but the taste ... The children said: Delicious! But it doesn't look like sausage or ham. I salted with nitrite salt, I was afraid to overdo it, it turned out to be not enough.
Next time you will need to take fatter pork or put extra lard.

And then I couldn't even push the pimp.

Ksyusha, yes, the pimp is being pressed purely formally, it is not pressed. It's just that the guy on the video did that, so I wrote. This was also my first ham, and then I did not know that it was not necessary to do this. There is a powerful spring, it will do its job without you. And even if you put in only 800g, the pimp will still not press, it will already be rested on the meat. I do not know why the uncle did it, only he knocks people down with a pantalyk, you scoundrel!

My current didn't fit

Ksyusha, you don't need to take less meat. Wait, I'll put everything on the shelves. Look, here, in this recipe, we have minced meat, in percentage terms, much more than lump meat. And the minced meat itself, when kneaded, absorbs water and becomes more voluminous. Therefore, you did not fit a little. Here it also depends on the meat itself: it happens that there is a lot of water in it. I empirically came to the conclusion that if only half of the minced meat is made of the total amount of meat (and the rest is left in pieces), and only 50 ml of water is added, then the whole mass will go into your ham. Moreover, if, say, all the meat is cut into pieces, then it can be included in the ham maker - a hundred kilos! This is a note for you for the future, there you will already orient yourself as you like best.

now it's in the refrigerator, I'll cook tomorrow.

Another procedure that I completely ignore and set the ham to cook right away. Our Sausage Maker wrote that if we do not use sodium nitrite in minced meat, then there is no point in aging the meat at all! There is simply nothing to ripen.
To be honest, I do not like "stale" meat, then all the time it seems to me some kind of aftertaste. But this is purely my jump.
And the last thing ... I've already downloaded you here ...
If the meat has been in the refrigerator for a long time, then it is naturally very cold inside, and therefore it will take longer to warm up. So, at the end of the cooking time, trick it as you want, but stick a thermometer into it, just not very deep, it is at the top of the coldest zone, and be guided by it. When she gets 72C, she's ready. Usually, for meat at room temperature, 3 hours are enough, but cold meat takes more time, I already had it. So don't forget about it.
That's it, I won't torment you anymore, I will keep my fists. Good luck and delicious ham!

Here.Cooked at night, left to cool in a saucepan, put it in the refrigerator in the morning.
The color is actually pink, this photo is lying. I really like the structure, but the taste ... The children said: Delicious! But it doesn't look like sausage or ham. I salted with nitrite salt, I was afraid to overdo it, it turned out to be not enough.
Next time you will need to take fatter pork or put extra lard.

Vary, what did you make of? Such a spotted one!
I understand that you completely ground all the meat into minced meat?

This is turkey pig. Instead of chicken. I ground everything, yeah.
and the spots are grass, dill, basil.

Delicious! But it doesn't look like sausage or ham

Vary, it will never look like a sausage like a doctor's. At home, it is simply impossible to comply with all the technology. But it is quite possible to cook the ham, just do not grind everything into minced meat, but leave at least half in pieces, and it is better to grind only a third, and chop the rest. And of course, the pork is fatter: I take a shoulder blade, it contains fat, and it itself is juicy. And from the chicken I take only legs or thighs. Everything else is dry. A turkey Duc finally can be dietary in all places.

Yes, I was carried away by mince grinding. and forgot to leave for slicing.
Sobssno and did not hope for the taste of the doctor, just the taste is not sausage at all, only the smell.

Wait, after discussing and watching the ham, I whetted my appetite so much that I took out my ham and made a huge sandwich with a fresh flatbread. Swallowed like a boa constrictor! Okay!

just the taste is not sausage at all, only the smell.

You can achieve a slightly sausage flavor by adding a pinch of nutmeg and cardamom. Actually, they are indicated in the Soviet ancient GOSTs.

Lenus, thank you!
Mustache understood, Duc faq, it has been in my refrigerator for 2 hours already, maybe put it in a minute.
And now it turns out to cook longer anyway? Or 2 hours is not a hindrance.
Taking into account the fact that I ground the minced meat yesterday, and interfered with everything else today, I have it for only 18-20 hours in the cold (excluding the kneading, kneaded by the way in the HP).

[Elena Tim]

Elena Tim,
Lenochka, I still can't run to you with thanks. So catch it, thank you very much! I did it according to this recipe three times already, everything turned out superbly. The truth was the last time I fantasized. Divided the minced meat into two parts. In one - I put sweet-red and yellow peppers and chopped pickles, in the other - smoked bacon, in cubes. First I put 1 minced meat in the ham, then the second. It turned out 2 hams at the same time. Cut from both sides, who likes what better.

[Alexandra]

wait to put it on

Bet, Ksyusha, don't worry! I don't think two hours will make much of an impact. But just for every fireman, stick a thermometer at the end of cooking, you never know ...

So catch it, thank you very much!

Alexandra, to your health! And thanks for unsubscribing. I am sooo pleased that you liked it. I am adopting your "two hams in one bottle". I heard that the girls are experimenting, but I have never done that myself.

Vary, it will never look like a sausage like a doctor's. At home, it is simply impossible to comply with all the technology. But it is quite possible to cook the ham, just do not grind everything into minced meat, but leave at least half in pieces, and it is better to grind only a third, and chop the rest. And of course, the pork is fatter: I take a shoulder blade, it contains fat, and it itself is juicy. And from the chicken I take only legs or thighs. Everything else is dry. A turkey Duc finally can be dietary in all places.

Lenchik, and you need to mix minced meat together with pieces of meat in a combine, go add them later? Think together, huh?
I have already read that to mix everything together

OK. ...

Girls, excuse me, I don't answer right away, because I cook dumplings. But here they figured it out without me.

I cook dumplings

With what

In short, I did it, ufff ..
Cooked at 76-78gr. already 3.5 hours, I shove the thermometer just below 73-74. a little higher 69-70, in general I got it, I cool it ... tomorrow I will write the FAQ.

I'll write the FAQ.

and even with pictures

With what

With potatoes and fried onions!

... I'll write the FAQ tomorrow.

Lyudka and I have already sat down to wait!
I'm leaving tomorrow, but I'll try to drop in here from my tablet and have a look.

I am leaving tomorrow

where have you already lubricated? What am I going to watch alone?

[Rarerka]

Rarerka, Lyudmil! Let's support ... Many people look and are silent in the bushes

where have you already lubricated? What am I going to watch alone?

I pass, Lyud, but the current is not from home, but from Mankina's dacha. Where else can I soap myself! There they are already fully prepared! Such a bandolier is worth it, you will swing!

Where else can I soap myself! There they are already fully prepared!

Give them ours with a brush to Manyun - this is sacred

Thank you, I will definitely pass it on! Pokedova, I will miss you!

[Natakha]

Natakhathank you for looking out of the bushes

The current is not for a long time, I already miss you

Oh my God! Lyudka won't let her leave without bursting into tears!

Lenaaaa!
Everything worked out .
I was very afraid that my ham was not ready, no, everything is ok ..
Although the liquid was drained - it was pinkish, I think everything is kirdyk, tomorrow I will bake it in the oven.
Now I took it out, cut it mmmm delicious. I say to the small man, "it seems more like boiled pork," but he is "not mom, ham."
He's still that show-off.
Lenok, thank you!
Girls, took a picture on the phone, the "kettle" itself is on my computers, tomorrow I'll ask my husband to put it up.
P.S. I also wanted to ask, can anyone cook 1/2 of the recipe norm, cook it the same way?

[Trishka]

Trishka
Ksyusha, Lena wrote:

Here half of the portion does not matter because the thickness of the ham is the same as the full portion and it also needs to be boiled inside. And you also need to pour less water into the pan, otherwise the ham maker will float and may tip over.