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Homemade ham in Tescoma ham (basic recipe) (page 6)

Mona1
And I always calculate the amount of nitrite and water here on the site there is an automatic counter.
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There, write in a square the quantity of your meat in kg. If in grams, then you need to write through a period, not through a comma, as we used to write decimal fractions. for example, if 750g of meat, then write down 0.750. Then below a square with the words Oblicz. Press on it and below - how much water is needed and even lower - nitrite in grams for such an amount of meat. Nitritki so two numbers - the minimum and maximum value. I take the minimum wage. Everything is in Czech, like, but with the right mouse button on the page you click and a menu drops out, there you click: translate into Russian. And that's all. There, the process is described below, you can read after translation into Russian almost everything is clear.
gwfr
That is, we use nitrite salt instead of the usual table salt?
Mona1
Yes
gwfr
OK thanks!
Pakat
Quote: gwfr

That is, we use nitrite salt instead of regular table salt?
Nitrite salt is a mixture of sodium nitrite and table salt ...
Kyara
Where to buy exactly nitrite salt? And how to dose it so precisely to a gram? It's scary to overdo it with her.
Taia
Quote: Kyara
nitrite salt? And how to dose it so precisely to a gram? It's scary to overdo it with her.

You can't do without scales.
Kyara
Quote: Taia
You can't do without scales.
Thank you. It's clear. I have a Tefal scale, but although they have an accuracy of 1g, it seems to me that this is far from the case. It is normal to weigh flour on them, but nitrite, where you need exactly 1-2 grams, is scary.
Probably need to look for scales with greater accuracy, the question is where.
Also tell me if there is a topic for a ham maker for completely newbies, something similar to an FAQ. I bought a Biowin ham and my eyes run wild. How much water to pour into the pan, how to prepare the meat, how much salt, why add vodka or alcohol, why ice. Can I put it in a multicooker (I have a Cuckoo cr-0821FI) And a million more questions.
Taia
Quote: Kyara
Probably need to look for scales with greater accuracy, the question is where.

Take a closer look at the Tanita 320 scales. They weigh quite accurately, and indicate the weight in tenths of a gram.
Search on Google: buy nitrite salt, buy scales. It's simple.
You need to go to this topic and study everything yourself: Homemade ham (collection of recipes for ham mills)
velli
Mona1, Tanya thanks for the link to the Czech site now I will try to go to it. Sometimes for cooking ham there are pieces of different sizes and now you puzzle how much water and salt you need to put. You have to count and hang everything more than once. Thank you again!
Sveta * lana
but today I have sadness ... put Teskomka with ham in Shtebu - as usual, I took it out at the end and was stunned, a crack of five to six centimeters formed along the plastic case of the ham maker in the middle ... but I only use it for less than a year ((( ((((
Omela
Svetlana, it's a shame. (I already heard that the girls were cracking. There was a mechanical effect there, when picking out the finished ham. I would not buy a new one, but adapted some kind of container, the stone is heavier on top. Moreover, according to the latest "word of technology "it's better to cook without a press.

Like this
Quote: Omela

DIY ham maker.

Homemade ham in Tescoma ham (basic recipe)
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Sveta * lana
Omela, thanks for the support! A good idea, it will quickly go to the people! I think too. that for such a high price as it is now, you should not re-buy a pig in a poke, the price prevails over the vaunted quality of Tescoma, and Redmond still has a stainless steel uniform. Now I'm thinking of adapting this disabled person for a cheesemaker))))
velli
Tanya, But I couldn't translate it into Russian.After I entered the weight of the meat and received an answer to the water and niytritka, I began to press further to translate the recipes into Russian. Some windows in Russian related to my computer came out, but I never got it! But this is not the main thing, the main thing is now I have a wise tip! Tanya thank you very much for sharing such a necessary link with everyone!
Lika42
girls, tell me! brought the Teskomovsky ham to the required temperature, it does not boil ... and cook?
Omela
Lika42that is not boiling? Water? So it should not boil, the boiling point is 100c.
Mona1
velli, Valya, not at all! Only there carefully - there is for a wet salting and there is for a dry one. You need to choose the right one. And you don't need to add ordinary salt.
| Alexandra |
Ksyusha, hello! I finally got some meat to cut into pieces like you do. That is, now I put 526g into Tekomu with pieces from the day before yesterday's hog + 474g of moose mince, mixed with Bosch hooks at low speed. For the rest of the details - a hybrid of your recipes and Helen. This is my 4th attempt at moose ham, the first was successful, and the next two were tainted with presumably lard. While it is still standing, it is necessary to decide what temperature to set in the Shtebe. I have 1/2 tablespoon without nitrite, alcohol, I will cook today. I still don't understand at what point to start measuring inside the meat?
Omela
| Alexandra |, Sasha, put 75C to cook, wait for the temperature to set, put ham and cook as per recipe for 3 hours.

Quote: | Alexandra |
when to start measuring inside the meat?
After 3 hours of cooking, you can measure it.
| Alexandra |
Ksyusha, where is 75 on Shteba? This is definitely not enough, when I put 80 on the second ham on Shteba - I had only 69 inside Tescoma at the end. And now the boar, although proven, needs 72 inside.


Posted Monday 23 Jan 2017 05:36 PM

I still don’t have a second bowl, I donated two multicooker with bowls to the old ones, I close it with a large pan, maybe it’s not completely airtight, the pan is larger in diameter than the bowl. Maybe I'll go look for a smaller one.
Omela
Quote: | Alexandra |
where is 75 on Shteba?
Well, how where, the time is set on the heating temperature. I also wrap a towel around it so that it is more hermetic and condensation collects.
| Alexandra |
Ksyusha, even Lena puts 78, isn't it scary 75 isn't it? Well, I'll try, when Shteba warms up to 75, see what Tescoma shows outside and inside, right?


Posted Monday 23 Jan 2017 5:46 PM

In general, I cooked the first one at 78 just.
Omela
Quote: | Alexandra |
In general, I cooked the first one at 78 just.
Well, cook at 78C. When I cook, I do not measure the temperature of the water. I trust Stebe.
| Alexandra |
So I also trusted for the first time, did not measure anything and generally missed the end because I watched a movie, and the second time I watch it - 69 ... I found a pot of 8 liters, it sat down better than 6 liters.


Posted Monday 23 Jan 2017 7:17 PM

Well - after 1 hour 10 minutes from turning on I raised the pan - the water temperature according to Teskoma's thermometer does not reach 70 degrees.


Added Monday 23 Jan 2017 08:14 PM

An hour later, Teskoma's thermometer shows a water temperature of 71g.


Added Monday 23 Jan 2017 09:28 PM

The last hour has gone - water is like 72. Lena Tim says - it's better in a saucepan than in such a Shteba.


Added on Tuesday 24 Jan 2017 02:18 PM

Ksyusha reported to Lena, now you. It turns out that our elk meat is capable of becoming ham. My failures are connected most of all with nasty fat. And probably my temperature is lying either on Shteba or on Teskom. I put in much more salt than you. I add alcohol, although I think that the stick of botulism is in fig. So you need to do a little and so that it is quickly eaten. On nitrite - I can't persuade myself yet, although I recently read something scientific and chemical that it may be possible to use it. Next time I will try to knead the minced meat with a knife, I did this for the first time at the beginning of January, and I liked something more, although maybe I was mistaken, because there was a post and I tried a tiny one ...
| Alexandra |
Ksyusha, I finally tried it, after a day of standing in the refrigerator, really taste without flaws, no shade of wild meat (I can't stand it even the slightest). The boar looks nice in slices on the cut, the elk component looks like a more pate consistency. If you want, I can write you an exact recipe.


Added Wednesday 25 Jan 2017 00:44

Do you have a "wild couple" like a cutlet? Here is my ham you can call that.
Viky_sik
The girls are cute, but the recipe says 8 g of regular or nitrite salt ??? I want to do it for the first time and I doubt it.
tascha
Omela, for the first time made a ham according to your recipe and I want to ask. If everything is according to the recipe (I put 2 tsp of salt from the bread machine) and the temperature was 72-75 all the time of cooking (3 hours), then you can know for sure that the ham was cooked? I mean, you can not worry and not look for a temperature probe? Well, I, too, if I check, then only once, then why check every time? I will not use nitrite.
And another question. In topics about ham, it is said about the optimal temperature not lower than 75. Why did you stop at this mode?

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