Brawn in a ham maker

Category: Cold meals and snacks
Brawn in a ham maker

Ingredients

Pork shank 1 PC.
Chicken drumsticks 3 pcs.
Chicken hearts 200g
Garlic 3 teeth
Smoked paprika 1 tbsp. l.
Chaman 1 tbsp. l.
Ground dried marjoram 1 tsp
Adjika 1 tsp
Gelatin 15 g
Water 5 tbsp. l.
Salt taste

Cooking method

  • This is not the first time I cook such brawn - I used to cook it in "Belobok", now I decided to try Teskom's shredder. Looking ahead, I'll say right away - Teskoma passed the test "excellently".
  • Cut the meat from the shank into ~ 1 cm cubes. Do the same with the chicken drumsticks. Rinse and grind the hearts on a large grinder grid. Part of the pork skin (for lovers of cartilage in brawn) cut into thin strips. Now it's good, for ten to fifteen minutes we mix the minced meat with all the ingredients, we don't need to teach this. Someone does it with their hands, someone in a combine, but the main principle is known to everyone - the mixture should begin to stretch slightly. We tamp the mixture in a ham maker and send it to the refrigerator for aging. Mine stood there for the night. And in the morning for 3 hours "languished" at 75about not in a pot of water, but in the oven! Then the required cooling period and - tasting! The children said: "What a pity that the photo does not convey taste!"


Shelena
Larissa, brawn looks gorgeous !!!
Thanks a lot for the recipe. I will definitely cook it.
irysikf
Thanks for the great recipe! Somehow I didn't think about brawn, all the ham in my head sits And for testing Tescoma in the oven. When will we have this ham maker too (yours and all the super-recipes of the girls: Lena, Ksyusha and Angela are waiting for their finest hour in the bookmarks.
shuska
dopleta, and in comparison with Beloboka Teskomovsky version of brawn how?
dopleta
Frankly speaking, I liked it better. But is the comparison correct? In Belobok, thermal conductivity is higher, so the cooking time in a shredder increases. But I am sure that nothing will leak out, and I would not put Belobok in the oven, even though it is made of metal. But also purely aesthetically, Teskoma, of course, wins in all respects.
shuska
dopleta, thanks for both the recipe and the explanation
Mar_k
dopleta, thanks for the recipe !!! We haven’t eaten this yet !!!!
lu_estrada
Oh, Larochka, what a wonderful brawn.
dopleta
Thanks ! And it is really delicious! And absolutely not dry.
Rarerka
A - BAL - DE-E-E-EAT ..............
Larissa, I'm out. Can I put it in the oven too? Here the photo is delicious, I can imagine how it smells !!! And the taste !!! ... mmmmmm
in a piggy bank Brawn in a ham maker
dopleta
Quote: Rarerka
Can I put it in the oven too?
And what does it matter to her, where at 75about bathe - in water or air?
mur_myau
Chaman - the same composition as for dry-cured meat? Or a ready-made mixture from the market?
Elena Tim
Soooo at this I thought, brawn, or something, stir up ...
Lo and behold, Lorik has already drawn everything in the best possible way! Class, just CLASS!
The husband, of course, immediately demanded to repeat! So, I'll do it!
Thank you, Lorik!

And where, by the way, have you already managed to snatch Teskomka? Did I miss something?
Or did you manage to sneak off to the Czech Republic from the Mediterranean before we saw it?
* Karina *
Larisa Zeltz is just super, I love to buy a ham maker I will definitely do it!
gala10
Mmm-yeah ... I am more and more inclined to believe that I still need a ham ... I lived without any of these ham, rolls, brawn! No, there are such shameless there are seductresses ...
Larissa, thanks for the recipe!
I will now dream of your brawn at night ...
dopleta
Quote: Elena Tim

And where, by the way, have you already managed to snatch Teskomka? Did I miss something?
So, even before leaving, I wrote that the artillery dishes, asking for forgiveness, promised to give my last one, well, I was not proud, I did not resist. Then there was still confusion - I wrote that I would receive it after the 20th, and the girls decided that 20 it would be on sale again.
Quote: mur_myau

Chaman - composition like that for jerky? Or a ready-made mixture from the market?
Luda, you mean the mixture-paste, which I smear with basturma? No, dry ground chaman, from the market. It consists mainly of fenugreek. And the smell - mmmm!
And thank you all!
Elena Tim
Nothing! I didn’t understand either ... I still think, does everyone clung to this "twentieth"?
Wait a minute! What if I were the best friend than I really am and would buy you Tekkuy ?! What would I do with her now ?!
Although ... how to drink to give, most likely, I would have squeezed, why be modest here!
Tanyusha
Lena, I would give it to someone else, there is a queue for them, so it would not be lost. I now want to buy more ham makers for gifts, it will be a very nice present.
Tanyusha
Lorik, do you have to put gelatin? I make all the ham without gelatin.
Scarlett
Quote: dopleta
and I would not put Belobok in the oven, even though it is made of metal.
Why? I recently made ham in Belobok, and it was in the oven - everything worked out great. Apparently, somewhere a little pierced the package - literally a couple of drips leaked out, or maybe it was just condensation?
dopleta
Quote: Scarlett
Apparently, somewhere a little pierced a package
That is why I will not, my bags were often pierced, and the juice flowed into the broth.
Quote: Tanyusha
I make all the ham without gelatin.
Tan, well, do without him! And I put it, in my opinion, he still binds the liquid in the jelly, and in brawn it is desirable.

Quote: Elena Tim
What if I were the best friend than I really am and would buy you Tekkuy ?! What would I do with her now ?!
Although ... how to drink to give, most likely, I would have squeezed, why be modest here!
Soooo. Well, purely hypothetical. If I were. The best. I would have been a lying friend, would not admit to the presence and would have pinched the second!
Tanyusha
Lorik, I'll do it without gelatin, and then I'll see how it comes out.
Svetlana62
Larissa, thank you for such a lovely thing!
Bookmark, bookmark !!! When will my ham maker arrive? No strength to wait.
The husband, seeing the picture, flew across the room like a saiga. For some reason, no other ham turned him on.
dopleta
Quote: Svetlana62
The husband, seeing the picture, flew across the room like a saiga
! But my cartilage does not like, it is a pleasure for me and my daughters.
Svetlana62
And mine just loves! The jellied meat itself disassembles, all the cartilages will dab, and in the ear all the fish heads too. So he will have to make your recipe for him to try the pen so that he does not grumble about the new kitchen assistant. This is a settled issue.
Irina.
Quote: dopleta
The children said: "What a pity that the photo does not convey taste!"
Here I am of the same opinion. Yummy !!! With great pleasure I would have eaten a piece, or even two. I love cartilage, but my men do not.
Tescom passed the oven test, how good it is. The most suitable option will be cooked for me in the oven.
Larissa, thanks for the recipe and the "air" test.
amateur goth
SAY in bedlabok you can do such a miracle?
dopleta
You can, I wrote the first line about it in the recipe.
mur_myau
Quote: dopleta
dry ground chaman, from the market. It consists mainly of fenugreek.
Thank you!
prubul
What a beauty! Girls where did you buy the Shinkovar? I search all the sites of Teskoma I can not find. Tell me the price!
Crochet
Quote: dopleta
Part of the pork skin (for lovers of cartilage in brawn) cut into thin strips.

Larochka, and if you don't put the pork skin at all, just a little bit, will it somehow affect the final result?
kolobashka
But if in the composition of the knuckle, maybe it is not necessary to put gelatin then? It is full of natural. A?
dopleta
Yes, probably. Try it. Well, I put it down by inertia, as I usually did it.
Svetlana62
Larissa, I cooked! Delicious! Thank you! The question arose: did you have to drain the liquid from it? I poured about 180 ml., It turned out jellied meat. But the brawn seemed a little tight. Did I do something wrong? Although very, very tasty! I cooked in a multicooker on a multi-cooker, everything turned out with the lid open. I set the temperature and time a little more, poured warm water into the multicooker bowl twice, as it evaporated. I will cook other options as well, I'm happy. Thank you all for sharing your ideas and experiences!
dopleta
Quote: Krosh

Larochka, and if you don't put the pork skin at all, just a little bit, will it somehow affect the final result?
Innochka, forgive me, my dear, I missed your question! Of course, you don't need to put your skin on! This is a delicacy for lovers of cartilage, and my man, for example, cannot stand them!
dopleta
Sveta, I am very glad that I liked it! You need to drain the broth, the instructions say about this. And tugovat - maybe your knuckle was more sinewy? Or did you scrape off a lot of skin? Probably, indeed, you can cook it without gelatin, I'll try it without it.
Svetlana62
Quote: dopleta
instructions said
Larissa, they didn't give it to me.

Quote: dopleta
I cut a lot of skin
My husband bought without skin at all.

Quote: dopleta
maybe your knuckle was wirier
But this is probably her husband who cut her with difficulty and expressed himself in bad words. But I ate it with pleasure!
Kljaksa123
Hello. I will resume Temko))
Tell us how they put it in the oven? How many degrees? What level? Directly onto a baking sheet? I just can't decide on this experiment (((I don't have a suitable saucepan, but I want a ham)))
Rarerka
Anna, Larisa told about this in her recipe
dopleta
Kljaksa123, Rarerka right (thank you, Lyudok) - everything is as written, and there are no tricks there. This is not a dough, in order to monitor even baking, rise and color, the main thing is a constant temperature! So I put it at different times on the wire rack, on the baking sheet, and approximately in the center of the oven, although this is not important either.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers