Ham with cognac and Provencal herbs in Tescoma ham maker

Yes, it seems to me that at 90C it will simply dry out. I don't know why to bring her to such a state.

That's just how it seems to me.

for almost all meat (beef, pork, ram) set 71.1C

Nooo, for meat, it's 165ºF, which is ≈ 74ºC))

And I saw 160F and counted them.
Well, okay, 74 so 74. Where to go ?!

Made my first ham with this recipe at BIOWIN (bought here 🔗).
In Ukraine, there is no teskoma and will not come across, but this one is made of stainless steel, in principle, the same design.
The thermometer can be inserted both into the bath and into the meat.
The meat was taken in half pork and chicken fillet. No gelatin. She stirred it with a knife in a food processor for about three minutes, and cut some of the meat into cubes. The mince was dense and fibrous.
Warmed for three hours. The first 40 minutes the bath was 80 degrees, during which time the meat was heated from 10 to 40 degrees. Then she increased the temperature of the bath to 85 and after 1 hour 15 minutes from the beginning the meat became 75 degrees, but over time the meat also reached 85 degrees.
I did it without a package. I poured broth almost 200 grams from a total initial weight of about 850 grams. It got easy, washed off with a metal washcloth.
It turned out tasty, but dry and firm, and also crooked along the walls, because I did not tamp it, hoped that it would settle down by itself.

My conclusions for the future:
1) the temperature of the bath is no more than 80 and heat for three hours. I'll probably try it in the package.
2) the meat is not kneaded so much in the combine, it is compacted too much
3) take chicken parts not from the breast, but from the legs and wings, because the fillet itself is dry

[Olyalya82]

Olyalya82
Ol, all your conclusions are absolutely correct! I also never use dry chicken parts, but only from the legs. The temperature inside the piece was too high. Never bring it up to 85C. If the temperature of the water stays around 80C all the time, then just cook for 2 hours 45 minutes - 3 hours and you don't even need to measure the temperature inside the piece. During this time, she herself will reach a safe 72C and the meat will be juicy. Well, you can bring it to 75C if you really want to, but you don't need it anymore.
And tamp, yes, it is obligatory, either with a spoon, each portion to be poured, or with a spatula, as you prefer.
Good luck with your next ham!

Laid my first ham. I put it in the refrigerator. And only now I realized that I had not put the gelatin. What to do? Pull out and add or leave like that? Girls, tell me!

[Tatyana]

Laid my first ham. I put it in the refrigerator. And only now I realized that I had not put the gelatin. What to do? Pull out and add or leave like that?

Tatyana, do not worry. Not everyone uses gelatin. I'm just playing it safe. Here, not all meat is cut into pieces, so that you can be afraid of the collapse of the ham. The main thing is to knead it properly and then the "strings" will do their job: they will fasten the pieces of meat together. So it is quite possible that the ham will turn out fine without gelatin!

[Anton]

Thank you very much for the recipe, I'll try to make it today! Last week I made from chicken breasts with garlic, I thought that the main taste of garlic would go away during cooking, I put 4 cloves in half a portion, it turned out to be a lot, it turned out a little more vigorous))

Anton, to your health! You know, I never use fresh garlic. First, it is, as you say, more vigorous. And secondly ... I'm just always too lazy to clean it.
I use dry granular garlic. It brightens the aroma of the ham and does not dominate the taste itself. It turns out perfect (in my opinion, of course).

I grind the rolled oats (extra) for a bunch .. in good :)) I add, I like it more than semolina.

I add hercules, I somehow liked it more than semolina.

And hto add semolina to the ham?

I ran out of bacon :)) there was one gud .. I was scared that it would be dry and crumble, well, I poured it :)))

Kulibin, practically!

And for a bunch of corn starch, I like it more, it doesn't look like cutlets;)

I smoke chicken in a smokehouse up to 65-70, pork is always 75-80, the ham is not dry, because I pour half a liter of milk or more water!

I'm running around here about ham and asking stupid questions ...
I made the first ham from the breast and minced pork, cooked it in a saucepan, and was almost satisfied.
Now I have a new stage. Swung at a beef pig. My meat is very filmy and sinewy. It seemed to me that the veins would add a gelling substance during long cooking. Or in his jelly?
I even have cognac ...

Ol, if there are a lot of hard veins, then it's better not to stick it into the ham. The ham is cooked at a low temperature and will be tough as a sole! I was here the other day, I confused a beef neck with a shoulder blade, in which there were a lot of entih veins, and with it the ham turned out to be tougher. Look.

But it will not crumble. And the gelatin there is dofig.
I will try a little, then I will report ... it will be tough, I will put it out in a pressure cooker, and crush it into pasta. Or wherever ...

Can we just cook a little longer? How much are you going to keep?

Flax, if you tell me, then I was already in full swing, when I did it for the first time, it crunched so funny, and I really love the veins in the meat, but boiled, but here they were useless :) But the dog was already shaking all over when he ate. She always, when she eats delicious food, comes up to my legs and licks, or her hand, so she did not give a passage. So I threw her a whole vein on top of her with a spice, once. !

Oh, it wasn't for me, sorry ...

No, I'm glad, I wrote this to Ole. But your post will come in handy, of course!

By the way, I have less than 2 hours 40 minutes. never cooked!

Can we just cook a little longer? How much are you going to keep?

I think 4-6 hours on heating in the cartoon.
Radochka, I'm like your dog, I love to crunch boiled veins and gristly.

I love to crunch boiled veins and gryshchiki.

Well then, Ol, you have the cards in hand!

"zhryashchiki !!!"
Well, a super word! Just taking it into my kitchen lexicon !!!

Radochka, it's not me, it's a tablet ... but I liked it too!

That's what I did. Made in the oven in biovine. I didn’t wait for it ((. I kept it for 5 hours at t 75-80. Inside the piece it warmed up to 72 gaduses only after 5 hours. And apparently I overexposed it. Somehow I didn’t dare to pull it out before ... it looks too ham-like, almost boiled meat.Tasty, but not what you wanted.

Oh, Taaan! If you only told me in advance that you want a taste close to that of a ham, I would recommend a completely different ham. I have only two of these, close in taste: with chicken and pork and marbled. But in any case, to achieve exactly the "store" taste, you can only by adding sodium nitrite (nitrite salt), after which you need exposure in the refrigerator for 48 hours, then heating at 40-45C for 2 hours and finally cooking at 75-80C - 3 hours. Then there will be an authentic "shop" taste! Unfortunately, you can't do this without nitrite. Not to mention the fact that real ham is made only from pork, and here we also have beef.
As for the consistency, I see that it is falling apart a little with you. And I think that this is not due to the lack of gelatin. I came to the conclusion that he does not so much hold the ham together (although, of course, he does this too), as it keeps the juice inside in the form of small jelly "bubbles". But that's just my opinion. But the main reason for the collapse is the insufficient number of "threads" on the minced meat after kneading.Tanya, in what did you knead the minced meat and how long?

The salt was exactly nitrite, I bought it together with a ham. This is pork and chicken legs, there is no beef. And she's not so pink alive, all the same, this photo turned out like that. Only for the rest ... I kneaded the minced meat a little, I confess I did it in the harvester, but the child was spinning under the feet of thudy-syudy, well, some 5-7 minutes somewhere .. The threads did not wait ..
Flax, that is, you had to hold it for a couple of hours at 40, and then at 75-80? I have not seen about 40 degrees anywhere ..
You can, in general, start a new one while this one is eaten. I will work on mistakes.

I have not seen about 40 degrees anywhere ..

Tan, come on "you", agree?
In short, about 40-45C - this is the recommendation of the Kolbasnik. You go to his profile, there is "Show user messages", read everything, he writes a lot about this process. It's just that I don't have much time to dig now so that you can throw links.
I myself have never done this, so I can only take my word for it. But I am satisfied with the result that I get, so I did not bother about this. But with the nitrite salt you surprised me. Because they say that it is she who affects the taste. As recently as yesterday I read these words of Kolbasnik, but I don’t remember exactly where, probably, in the ham topic. I only realized that when heated for two hours at a temperature of 40-45C, some kind of "reaction" of this very nitrite salt occurs, and "the same taste" is obtained. If you are trying to achieve it, then act according to the instructions of the Sausage Maker.

Thank you so much! I will look, read more ... And yes, come on "you"

[Linen]

Linen, and I'm back to you.
Yesterday I made your ham, all according to the recipe you taught. Here's what happened

🔗

Delicious, but the first is more like a ham. This one has a more meaty taste.

And now a question for filling! What am I doing wrong - I have a whole glass of liquid when draining? It seems that I follow all the technology, although I cook not 3, but 4 hours (well, so that the temperature inside the meat is 72 degrees).
Oh, I almost forgot to give you a thank you from my eaters! They are happy!

[Vitalinka]

What am I doing wrong - I have a whole glass of liquid when draining?

Oh, so that there is no liquid, this is a whole business! Does she bother you? Well, leaked and leaked. I never throw it away, there is a little bit of a dog going into porridge or something else.
There is a whole technology there: firstly, the minced meat must mature for 48 hours. Secondly, heating at 40C for two hours, and only then cooking at 80C for 3 hours. Then, according to Kolbasnik, there should be no broth. Honestly, I just don't have the patience to do all this. The easiest thing for me is to knead the minced meat, put it in a ham maker and boil it.

Delicious, but the first is more like a ham. This one has a more meaty taste.

Vitalinka, I had no goal of chasing ham flavor at all. Therefore, only two, more or less similar to ham - this is with chicken and pork and marble. The rest are more boiled pork and rolls than ham.

Oh, I almost forgot to give you a thank you from my eaters! They are happy!

This is the most important thing! And tell them my thanks, for what they like!

Lenusya, thank you for putting everything on the shelves!
It's just that I already started to worry that something was wrong with me. After all, I read that there should be no liquid or a little at all.
Since you also collect liquid, then so be it! I'll mix it into porridge too.

Well, damn it!

Hello, can you share how you manage to keep the water in the pot at 70 degrees? I have to turn on and off the gas under the pan. What am I doing wrong? Water shouldn't boil, should it? It took 45 minutes as the water warmed up to 70 grams. measured the temperature of minced meat 30 degrees.

[prubul]

prubul, just put a small light on the burner and watch the temperature. It should be within 75-80 degrees. The water doesn't boil.

Hello, can you share how you manage to keep the water in the pot at 70 degrees? I have to turn on and off the gas under the pan.

I put on the smallest burner and on the divider, the fire is the smallest, T is kept at 78C. Without the divider, it was also impossible to hold T, it still "crawled" up.

So I keep it on a small burner while it keeps at the border of 75. It took 1 hour the minced meat was heated to 65 degrees. I wonder if the temperature of the minced meat rises above 70, turn off the gas?

try using a large saucepan. It will operate as a battery and heat dissipator. Water has a large thermal inertia and a large volume of water will keep the 75-80 degrees we need at low heat and an open pan lid.

Thank you very much for the tips.

I wonder if the temperature of the minced meat rises above 70 turn off the gas?

The safe temperature of meat readiness varies, depending on the variety, from 71 to 74C. Look at the link table
🔗

I have 2 questions. 3 hours passed.the red button is not fully lowered... This is normal? Poured a whole glass of red broth [/ font]. I can't find where they wrote about it, did something go wrong? The temperature of the minced meat is 72 degrees, now I cool it.

the red button is not fully lowered. This is normal

Fine.

Poured out a whole glass of red broth

Yes, the girls have already asked about this, they seem to have decided that the meat is not very high quality or tinted.

Thank you (and special thanks to Elena for the recipet), otherwise I thought it was blood. The broth began to boil, a foam formed, the color is dark like that of beef bouillon cubes, although I have pork tenderloin and neck.

[prubul]

Well, as always, I showed up for a nodding analysis!
Law of some dirty trick! If I sat at the laptop all day, not a single living soul would even drop in to flood! But it was worth leaving ...
It's good that we have such sympathetic friends here - they will show and prompt!
prubul, I hope you will succeed as it should!

[MIRACLE:]

Lena reporting: The ham maker at work is simple MIRACLE: : bravo: keeps its shape very well, juicy looks like boiled pork, but oh, I had something wrong with the temperature regime. The taste and smell of half-baked meat, especially at the bottom. There was pink in color, gray top. Probably liquid when draining should be transparent, but the fact that I was reddish was an indicator of raw meat. So you need to keep it for 4 hours purely for pork? And how to keep the inclusions of pieces of meat, my consistency looks more like minced meat. Maybe 5 minutes with a minced meat hook, and at the end add chopped pieces or does it not matter? If I can make a photo, I will insert it, but now I quickly fried it and I will wait for my family to say again that I translated the products (it was with Beloboka)

Tek-s ... let's sort it out in order.
I have no doubt that the temperature regime is to blame! You saw that I take photos in all my recipes, including a thermometer, so that you can always see at what temperature I'm cooking. Therefore, if your temperature jumped back and forth, if my memory serves me, then the ham was cooked incorrectly, or rather, it was not cooked at all. Pork has nothing to do with it. The day before yesterday I made ham purely from it, and so, as soon as the water temperature reached 75C, I turned down the heat, but the thermometer's needle rose a little more and settled at 78C. Exactly 3 hours later, I measured the temperature inside the piece - 73C! Everything cooked perfectly. The juice, for me personally, is not completely transparent, rather unclear, but not red of course.
Now about kneading minced meat. Please tell me, what did you mix it in?

... Maybe 5 minutes with a minced meat hook, and at the end add chopped pieces or does it not matter?

The minced meat does not need to be kneaded separately from the pieces, because threads should form on the pieces themselves, otherwise the bond will be poor. Personally, I didn't really like kneading with a hook.The meat just crawls over the bowl and the nifiga is not kneaded. Therefore, I use the attachment, as in the photo. But in 10 minutes, the pieces of meat never turned into minced meat, they, in fact, have nothing to grind with something, the nozzle is smooth and it just mixes thoroughly, and does not grind.
You, please, ask, do not be shy, if something is not clear, we will sort it out together and in the end we will find the truth! There is nothing to translate products and spoil your mood! Isn't it?

Lena thanks for the answer. I stirred it in a food processor with a hook (I don't have such a nozzle) for 10 minutes at 2 speeds and all the cut pieces somehow disappeared into the minced meat. The mince was from the neck. and she was fat. We need to think carefully about how to keep the temperature. I had it on low heat, the smallest burner (enamelled pan 4.5 liters), the temperature tried to jump out of the red line. So it turned out, what happened. But I'm not upset, although today my creation was greeted with mournful silence, which means even worse than I thought.