Ham "Milk" in Tescoma ham maker

[Olga VB]

Olga VB, Thank you!

I don’t take chicken .. as a last resort small chicken. If the pork is fat. it should work fine.

Breasts are small - a breast from one chicken on a bone with skin weighs about 600g. And pork - there is a shoulder blade with fat and boneless loin.

Well, then everything should be ok!

Ksyusha, is ice required? Or can I just add cold water?

In principle, you can just ice water.
It's not difficult for you before you get the meat, wash, process, - the very first thing to do is to throw a container of water into the freezer.
It will become quite cold just at the time of demand.
Just remember that if the water freezes badly, so that you do not get a lump, that is, it is better to use a container for cubes or just large enough to get a thin layer that can be easily broken later.
Cold water is better absorbed into the meat when kneading and then, accordingly, does not leave the broth.

[Victoria]

is ice necessary? Or can I just add cold water?

Victoria, Olya wrote to you correctly. The water should be ice cold. In my freezer, the cubes are always in a special bag.

Cold water is better absorbed into the meat when kneading and then, accordingly, does not leave the broth.

Oh, that's it! Thank you! I want to stir it up now ... I'll mess around then unsubscribe about the results.

Good luck!

And I am in flight with this ham - my husband stubbornly resisted that he did not want chicken in any form ... I was upset and put everything in the freezer. And the thought is itching, does not give rest Today I went for cottage cheese for cheese and on the way wandered into a meat shop ... and there ... what not ... I did not go to this store for 6 months for sure. During this time, the owner changed, and a real butcher sells meat there, who not only did not look at me like I was crazy when I said I wanted an apple, but also showed me this part. And then there was rabbit meat, duck breast fillets, lamb, not to mention chicken, turkey, pork and beef. As a result, I bought lamb
But I will make this ham anyway, later, so that prying eyes of the original products would not see

then prying eyes of the original products would not see

Help !!! Three hours tormented at 75 degrees. The juice is not transparent. I did not wait 12 hours and opened the ham maker 5 hours later. The meat seems damp .. Can I still cook it?

[Hope]

Hope, well, now you can bake it in the oven. Since the juice is drained, what's the point of cooking?

Just right in the ham in the oven? How many degrees?

In general, as I understand it, the juice should be transparent?

Just right in the ham in the oven? How many degrees?

Of course not. Get the ham, wrap it in foil and bake it at 200C in the oven.
YOU have identified by what criteria. what is raw meat ??

In general, as I understand it, the juice should be transparent?

Not necessary. To be honest, I never paid attention to the juice.

He looks neither boiled nor raw ... The taste is also not clear ... Thank you for responding !!!

I took it out, the bottom is ready-tasty, and the top is damp, like the water level was according to the instructions .. let's work !!!

You can simply chop it up and fry it. I did it, I liked it.

So she did, half that was boiled so she left, and half baked

Well, here I have updated the purchase! Thank you, Ksyusha, for the recipe! I will experiment further
Links for tablets:

I am not a photographer, really. Yes, and inserted the photo with difficulty. This is my first experience. Don't blame me.This is corn-cheese bread and homemade ham.

[VGorn]

VGorn, and the photos are wonderful, but the ham is not even words - super! And even the first experience! Well done!

[Victoria]

Victoria, cool turned out !!!! Doctor's sausage is resting !!!!

I have a dietary option.

Add vodka to the mixture, stir. Instead of vodka, you can use cognac or whiskey, i.e. alcohol-containing products.

vodka-cognac diet .... hmm ... you must remember! Leenk, and Lenk, hear, and you still "don't drink, Man!" yes "don't drink!" And I won’t be okay, I’m on a diet

Leenk, and Lenk, hear, and you still "don't drink, Man!" yes "don't drink!" And I won’t be okay, I’m on a diet

There it is kaaak! And I think that you are always so beautiful, and here it is, akazza, what!
Tek, sir, I also want to be beautiful! Dictate - what to mix with?
Vodka with cognac or whiskey with beer? Or to kick it all together, so Schaub is sure to paint up!

Come, we'll figure it out

Apostle tomorrow I'll tell you for sure, we'll come!

Shut up, damn it, it's a secret! shhhh, nikamu

Apostle tomorrow I'll tell you for sure, we'll come!

... to you in Madagascar!

well yes, well yes ... we'll meet there

Natalia, Ksyusha, thank you. I dare further! I put the next portion in the refrigerator.

[VGorn]

VGorn, well, how, how did you get that color? I did it twice, and both were gray, ugly ...

nitrite salt, mobile?

: swoon: neither nor nor! Never! Itself was surprised. But in the composition only what is in the recipe. I only added black pepper.

In Teskom's ham maker. The first time I did it with nitrite salt. For 500g of meat, 10g of salt ..
🔗
At the request of her husband, make the neck fatter.
250g pieces, 250g minced meat, nitrite salt, ice pieces by eye, shambhala, dry garlic, seasoning for minced meat, pepper slices.
Withstood 2 days at +4.
Cooked for 3 hours within 75 °. I didn't measure it inside, maybe with an adapter, for 500g, I didn't find a fool.
In general, I think that in these red lids you can drill a hole in the middle for a thermometer.
That is, unscrew this button in the middle and insert the thermometer.

In general, I think that in these red lids you can drill a hole in the middle for a thermometer.
That is, unscrew this button in the middle and insert the thermometer.

why is it so difficult? Why does the attached thermometer displease you?

why is it so difficult? Why does the attached thermometer displease you?

I'm sorry. Didn't have time to delete. I got into someone else's topic.
Why not satisfied with the outdoor? Well, it's interesting to track the process from the inside.
When at 1 kg, then I insert an electronic Teskomovsky into the holes.
And this time, the color turned out to be so bright. If it's because of the salt, it doesn't seem like much.
If, as recommended, 1.8-2% of raw meat. It turns out that you need 10g for 500g.
Just now I remembered that I did not weigh, but put 1 hour. Now I have weighed, there is 8gr of salt.
And everyone liked it. As it is closer to the traditional ham.

Well, it's interesting to track the process from the inside.

well, of course ...

well, of course ...

It was she who answered as a surgeon!

Ksyusha, I would like to thank you and Lena Tim for teaching us how to cook homemade sausage.
My first experience


The child - the main eater of sausages - said that everything, we no longer buy sausages in the store. Mom's tastier!
Girls, it's good that we have you.

[Marina]

Marina, I'm glad that you did it and liked it !!!

Mom's tastier!

aaaaa ... I envy white envy !!!!!!

Girls!!! Give advice. I bought a ham, but there is no nitrite salt. How to cook without salt? Or is it better to wait

[Yulia]

Yulia, of course, you can do it without salt. I just recently bought salt.

[Yulia]

Yulia, of course, you can do it without salt. I just recently bought salt.

Hello. Please tell me, can you also stand it for 48 hours without nitrite salt? Will the meat turn sour? And how much to cook? And then I read that without n / salt, the ham does not have time to boil in 2 hours. Today I tucked a ham maker, for lack of n / salt put 0.5 tsp of nartii glutamate. I don't even know what effect it will have. This is my first time making ham at Tescom.

[Irinaa]

Will the meat turn sour?

Irinaa, in any case, the meat will not turn sour. You marinate the kebab.But YOU are right, without nitrite salt, you can cook right away.

I took the recipe to the bookmarks. Today we also bought Teskom's ham maker (we had to spend the bonuses in Eldorado, it cost us 1 ruble).

[Omela]

Omela, is it necessary to add vodka? I have no alcohol at home. Maybe you can do without it?



Good day . Yesterday I cooked ham according to this recipe, only without vodka, cooked for 3 hours at 80 *. Chilled in the refrigerator for 4 hours (the son could not stand it longer, he really wanted to try). It turned out very tasty, dense in consistency, easily cut with a knife.





Omela, thank you for the recipe, very tasty.

empirically, I came to the conclusion that you can use a lower temperature, namely 70-75C and cook for 2.5-3 hours.

Please tell me, why should a beginner decrease degrees and increase time?

[tascha]

tascha, there are many factors, the main thing is that the temperature inside becomes 70 degrees.
And the cooking temperature is no more than 80, otherwise swelling.