Chicken and pork ham in Tescoma ham maker

Wow! What a cute! In!
Irish, did it with nitrite salt, right? What a pink one!
Is two hours not enough? I get up to 72C inside a piece only after 3 hours.
CONGRATULATIONS!!! Cool debut!

[Bragging]

Bragging = I, too, with a ham, even with two, I took one to my daughter, but she still does not know ... the first experience was not quite - I cooked two in a slow cooker at once - I put on high, a lot of t worked, it will be on low then, but all the same, the sausage is dense, tasty, the husband approved. Slow kenud 6-liter, 2 ham makers entered well, covered with a large silicone mat for rolling the dough, pinched from the ends with metal clothespins - closed the heat outlet.

SHOWING = me too with ham

Congratulations, Irish!
I wish you success and creative inspiration in creating masterpieces of ham!

I wish you success and creative inspiration

experience is full of your best practices

Thank you!

Irish, did it with nitrite salt, right? What a pink one!

No, Lenochka, I don't have nitrite salt yet (I think, do I need it or not?), This is, firstly, the color rendering suffers, and secondly, the ham from one pork is really redder than from chicken breasts:


About the cooking time. I completely trust the Czech recipes, I didn't measure the temperature inside, but the taste is absolutely what you need! I liked chicken with olives even more than pork. The ham is juicy, moderately dense, just a delight!

Wow! That's beautyaaa!
You teased me in earnest.
I'll go get the chicken out of the freezer too. We urgently need to be monkey!
Thanks for the photo! Just OTPAD !!!

Elena thanks for the recipe. I do it almost 2-3 times a week. I have already bought 6 ham makers on the site. I advertised it to everyone, but so far I'm the only one doing. And I still can't insert photos

[Yulyashka]

Yulyashka, to your health! I am very pleased that you liked it!
Regarding the photo: I'll write you a little later how to insert it, okay?

[Tek-s ... so, photo:]

Tek-s ... so, photo:
If you want to take a photo from the tyrnet, then right-click on it and select: "Copy link to image". Then, write your message in the topic you need and, when you need to insert a picture, move the cursor to a new line and click on "Mona Lisa" (see, on the message field, there is a button where the blue globe is? To the left of it is "Mona Liza"). Your message will show: [img] [img], put the cursor in the very middle, between the brackets, press the right button and select: "Paste". That's it, send a message and see your picture.
Further:
If you need to insert a photo that you have taken, then at the bottom of all posts there is a "Reply" button, click on it. Top left in red says: "Insert author's photo in the message." Go there and click: "Review". There find the photo you need and double-click on it. Then click on the "Upload files ..." button. The picture will immediately appear, and right below it you will see two links: The first will give a large image, the second - a small one with an increase. Select any, right-clicking on it, press "Copy" and paste it into your message from a new line. Everything, it remains only "Send".
In fact, it takes longer to read than to do. The whole procedure takes about fifteen seconds, no more.
I hope I wrote everything clearly, but if you have any questions, ask how I can help.

[Elena Tim]

Elena Tim, Helen, I made a ham, I just cooked it in the oven at 80-85 degrees for 3 hours. It is certainly more convenient in the oven, set the temperature and is free. Now stands in the refrigerator, boom in the evening to try.I wonder if the taste will differ?

Cool ham!
I'm looking at the current, your girls are so rosy, but they turn out to be gray for me.
Maybe I'm overdoing them. I cook for about 3.5 hours, to be sure
It seems that I also add beetroot juice ...
But it's so very tasty, thanks to Lenuska.

cooked in the oven at 80-85 degrees for 3 hours.

Ol, did you measure the temperature inside the piece three hours later?
For some reason, I did not have time to gain 72C during this time. It was almost 5 hours until I got it !!! That's why I gave up the oven. Although, of course, it is more convenient in the oven.

but for me something gray turns out.
Maybe I'm overdoing them. I cook for about 3.5 hours, to be sure

Ksyusha, if you cook at 80C, you really overexpose. 3.5 hours is a lot. Well, if you cook in water. Three hours is enough. Some of our girls cooked for 2.5 hours and nothing is fine. Pink ham turns out. But I still adhere to the table of safe temperatures for insurance. Therefore, in any way I bring it to 72C.

Wow! That's beautyaaa!
You teased me in earnest.
I'll go get the chicken out of the freezer too. We urgently need to be monkey!

Just about, I've seen enough of Irina's sausages and galloped off to knead. Already standing, ripening in the refrigerator, boom in 48 hours.

Helen, even in his mind it was not ripe to measure the temperature inside the piece. In the evening we tried it, my son really liked it, there were problems with opening the ham maker. Here is the report, the color is not correct, there is no yellow at all. More pale pink, I have no nitrite salt. The taste is very worthy !!!

Therefore, in any way I bring it to 72C.

Lena, do you measure this temperature with a thermometer from the Vitchinnitsa? Or what other need?

I didn't buy a thermometer from Poles, I had a Chinese, digital TP-101 ...

Oh, well, I'm always gone when someone asks me about something!
Ol, I measure the temperature with the same native thermometer. As the time comes to the end of cooking, I stick it through the holes in the lid into the ham and that's it. You just need to squeeze a little, there the thermometer comes in a little tilted.

Already standing, ripening in the refrigerator, boom in 48 hours.

M-dya, you probably ate it already, right, Man?
Was it tasty?

Am I the only one so gullible? I cook for 2 hours and burst! Next time I will definitely measure the temperature inside, out of curiosity. Today in the store I saw our ham maker for 1480 rubles.

Elena thanks for the educational program.
The girls went to the site today, since I had already bought (I counted 7 pieces, I bought them), they got a hit-sales inscription. In the office, hysteria began and-I-like-I-want-I'm dying, everyone rushed to study and calculate profitably is not profitable. They watch the video and ripen, almost like ham for two days, then they come to me and say, well, order already

Girls, if you don't use nitrite salt, then there is NOTHING to mature there! It is especially for her that such endurance is needed, she somehow works there in a special way. Then the ham is kept for two hours at a temperature of 40-45C and only after that it is boiled for three hours at a temperature of 80C.
Irisha, do you remember that in the recipe book there is such a "Butcher's pickling mixture" in the ingredients? It is in it that, most likely, there is something like a nitrite salt, which inhibits the growth of bacteria and the ham ripens quietly for two days. And without this, and even when cooking for only two hours, I'm afraid that this is simply dangerous to health. I am not saying that something unpleasant can necessarily happen, but it’s probably better not to risk it ...
But this is all, of course, at the discretion of the cook. I just decided to warn you just in case.

Then for two hours the ham is kept at a temperature of 40-45C

I missed this moment. And where should it be kept? After the refrigerator, it should first warm up to room temperature (it will take 2 hours for this), and then how to bring it to 45? In slow motion ??

No, in a pot of water or in an electric oven.Anh, I just already came across information on this matter. I don't remember all the details, I just learned how the multiplication table - what is done and how. Kolbasnik wrote about this. But, in short, some correct chemical processes occur with nitrite when heated slowly. Therefore, immediately cook no way.
Well, how cool did I explain? Well, of course ... professor !!!

In slow motion ??

aha, aha, it seemed to me very convenient - on HIU up to 80 * water, then on LOU for 3 hours, though I did not have pinkness ... but inside it really is t 72-75

And I, illiterate, immediately put the ham from the hunger into the cold oven and turn on 190 F ...

Well, how cool did I explain? Well, of course ... professor !!!

But repeat for those who are in the "tank", this is a technology with nitrite salt. Or for all processes?

And I, illiterate, immediately put a ham from a hunger, into a cold oven

I also

Need to get to the bottom of what exactly is included in the "butcher's marinating mixture." I agree that it was not without nitrite salt.

it is a technology when with a nitrite salt. Or for all processes?

It is with nitrite. Without it - just cook at 80C - 3 hours. FSE!

Girls, where in Moscow you buy nitrite salt?

[Tanyusha]

Tanyusha, it is offered on sausage-making sites.

🔗 🔗
My ham today. Many thanks to the author !!!
Prepared with the addition of nitrite salt. stood in the refrigerator overnight.
Minced meat 830 gr, milk 100, starch, salt 16 gr. Ham came out 800g and 80g (approximately) broth.
I cook many times, but I just can't achieve that there would be no broth.
Next time I will try to brew starch.

[ikko4ka]

ikko4ka, cool ham!
And why starch? Does he give something?

I just can’t achieve that there would be no broth.

As I understand it, this broth is called "edema". The reason is the wrong temperature regime. Starch has nothing to do with About "edema" is infa on ki.

Rarerka, read about cooking in "sausages". I observe the regime, but the broth is still ...
Elena Tim, thank you
I add starch instead of gelatin.

I always observe the temperature regime very strictly, but there is always broth and not 80 ml, even more. I can't get rid of it, though my meat is always thawed, maybe that's the problem.

[ksyusha1997]

ksyusha1997, we will fight with edema together!

[Lena]

Lena, cook at 80 after 3 hours measured T. all the way down the thermometer 68-69gr. Above 63-65 gr. Cook until 72?

It is not necessary to lower it all the way, Ir, it is better to the middle or a little higher, there, as you can see, the lowest temperature. Bring it up to 72C, well, at least up to 70C at the top.
Oh, I probably answered late, right?

but there is always broth and not 80 ml, even more. I can't get rid of it,

We cook at home, we do not have a factory - well, okay = the main thing is tasty, high-quality, varied - every time you make at least a little, but in a different way, and the broth = this beauty is so tasty = it has buckwheat porridge on it, freeze in small portions and then for a rich taste in soup, dilute the minced cutlet instead of water, but wouldn't a zealous hostess be able to attach a finished and very tasty product? By the way, the Germans are a good example for us - everything is in the business, nothing besides the mouth

No, it's not too late. I got to 70 in 3.5 hours. Cooling down. Why did it take a long time to gain momentum? Minced meat was 750g. pork 320 and breast 430g. Ice burst 110 grams.

[ABOUT]

And how do you get out of the ham, if the portion is full? The lid, when unscrewed, does not rise above the body. I did it once (without packages), so I shook it out a little

= made 4 different hams with different composition of meat products = my conclusions =
1.the easiest to shake out at bABOUTa greater amount of minced chicken, 2. the ground beef has a denser structure - it sticks tightly, 3. the separation of the ham from the teskoma ham - half an hour of groaning, puffing and getting used to the idea that the ham cannot be obtained without breaking the mold ...then the god took pity and sent the thought - to unscrew the red push-button, after cooling it went all into shape, then unscrew the lid itself, remove the spring, then screw the push-button again into the press circle, slightly pry the edge of the ham with a thin knife, letting in air, remove the circle press, then use a thin knife to walk around the ham, and if it's ground beef and with beef, you can't shake it out, just use the same knife (thin, long, for tomatoes) to cut a small segment along the whole ham at the side of the mold, then you can, sticking a knife into the ham, pull it out quietly. Wow, I wrote, without: drinks_milk: you can't tell ... beef ham is very dense (especially if you forget to dilute it with water), fragrant.

Why did it take a long time to gain momentum?

She answered to herself:

Ice burst 110 grams.

I do not add ice at all, I take ordinary tap water. And in general, I haven't added water lately, the meat is already full of it. And I don't keep it in the refrigerator before cooking. As soon as I stuffed the minced meat into the ham maker, I immediately put it on to cook. Therefore, exactly three hours later the temperature is 72C.

Girls, where in Moscow you buy nitrite salt?

Girls, from a ki site in Moscow like a branch, or something opened. I got to them from that site. Today I took nitrite salt there. The price is quite normal and not far from the metro.

Uy, can I get more details? Or infa on the website about Moscow?

I'm not sure if this can be done. I went to the Moscow site from ki. If you want, I will throw off the site for you in PM.
Sorry if we are writing in the wrong topic.

[Vafelka]

Vafelka, but I'm also very interested. I am looking for this salt at an adequate price, and not at the price of space dust.

I sent it in a personal, but through the main site it is easy to go to my daughter.

Girls, only chicken ham. Stands in the oven for 3 hours. Now I measured the pace. inside, 72 degrees. ready or not? I read somewhere that the bird is ready 90 degrees.