francevna
Paul, found on the site biovin for 1.5 and 3 kg.
Do you need to lay the meat for the entire volume or can it be less?
Pakat
1.5 and 3 kg, these are the limit values, not for any consistency of the mixture, usually less. You can lay less, but if it is much, then you need to additionally tighten it with something.
Only in practice, in the process of making ham, you will master all this. Good luck!
MariV
Pakat, Pakatik, Pasha, I don’t know if I was fast or not, but on your tip I changed the plastic testo for biovine and I’m very glad!
Thanks again!
francevna
Olga, how many kg did you buy a ham
MariV
Small, 1.5 kg. Less is better, but more often. I put nitrite salt to a minimum.
francevna
Olya, didn’t weigh how much it turns out in finished form?
And the same amount was included in Teskomovskaya?
mowgli
teskomovskaya per kilo, and then biovin sideways can be in the pan, and teskomovsku. only standing and so that everything is immersed
MariV
francevna, Alla, it all depends on how much raw material is stuffed there. I don't do a lot - if without nitrite salt, then the shelf life of the finished product is limited. Somewhere in the topics discussed already this. I will look later.

Biovin can be put in the oven and baked like Pakat. And you can't put it on a test.

A thermometer in a teskome is adapted only for measuring T of water, although you can trick it and stick it into the meat through a hole. And in biovine, the thermometer is initially placed in meat in order to control the T of meat, not water. There was also such a nice little sign somewhere - to what T to heat the meat and how long to cook, depending on the amount of meat.
Pakat
Quote: MariV
... changed the plastic test for biovine and I'm very glad!
Olya, well done, congratulations!
Anyway, metal is better than plastic ...
MariV
Yes, Pasha, you are an authority for me!
MariV
I found it:

"This topic contains such important, in my opinion, information, confirmed by meat processing specialists.

From the primary positive to 40 degrees, there is an active reproduction of harmful bacteria in meat products.

“Once the required core temperature is reached, all harmful bacteria will be destroyed.
Beef - 69 ° C
Veal - 77 ° С
Lamb - 81 ° C
Pork - 85 ° C
Bird - 90 ° C "

The molds are placed in a boiler with water having a temperature of 90-95 * C, then the temperature is set at 80-85 ° C and cooking is continued until the center of the product reaches 68-70 ° C. The duration of boiling depends on the size of the ham and averages 50 - 55 minutes per 1 kg of weight. "

A thermometer in biovine is just what allows you to determine the required temperature for the correct and safe cooking of the ham!
Pakat
Homemade ham without swine (cook with Pakat)
The thermometer confirms ...
MariV
Yes, yes, like this in biovine!
francevna
Olga, I still have no ham, while I was just studying. I want to order biovine.
Congratulations on the right helper!
MariV
Oh, I have had it since winter.

Better to buy biovine right away.
francevna
Olgahow you gave the sign in time.
I have a question, yesterday I put 1 kg of chicken in a plastic form according to Larisa's recipe for fermentation, now I will vacuum it. Put in hot water? What temperature should I set, and for how long is it set with a difference of 5 degrees?
Paul, I also expect advice from you.
Pakat
My fermentation takes place in Biovin, in 48 hours in a hunger, it's more convenient and easier for me ...
By the way, be careful with Biovin's head, it is weak, I have already turned it down, but this does not affect the work of the ham maker, it is auxiliary, decorative ...
francevna
Paul, so how many degrees for chicken meat should I set and for how long, I will cook in a slow cooker
Pakat
Chicken - 90 Celsius, according to the table and the thermometer, inside the meat, cook at a water temperature of 95-100 degrees until the meat reaches this temperature or 2.5 hours from boiling water ...
francevna
And the fact that the form is in a vacuum bag does not affect the temperature. While I was waiting for an answer, I poured boiling water from a kettle, set it to 85 degrees for 2 hours. So what to change the program?
Pakat
Lenka Timova cooks at a lower temperature, is not afraid ...
MariV
I did it in a kind of vacuum bag under pressure - in a pressure cooker and in a multicooker. Pork. Packat, don't fall.

Poured cold water, T set from 85 - at the first stage, then from 75 to 70 degrees, time up to 6 hours. Now I will give the link.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=310927.0

Alla, what do you cook in - a slow cooker or a pressure cooker?
There is a difference in cooking in a ham - in the oven and on the stove; and in a slow cooker or pressure cooker.
Pakat
Homemade ham without swine (cook with Pakat)
Diet option ...
100% Chicken ham, busty stuffed ...
Chicken breast, 475 grams, cut into ~ 2.5 cm pieces, minced chicken, 485 grams, nitrite salt, spices, ice water, stirring 20 minutes, filled Biowin, 48 hours in a refrigerator, 3.5 hours in an oven, at 195 F, chill, overnight in the refrigerator and mana senga result ...
francevna
I cooked chicken ham, it turned out very juicy. She took breast and legs from the chicken, did not add the skin. I cooked for 2 hours at 85 degrees and 3 hours at 65 degrees. Plastic mold with lid and in a vacuum bag. Today I prescribed a biovin ham.

Homemade ham without swine (cook with Pakat)

Pakat
Young man, the need for invention is cunning ...
francevna
Paul, and 195F, something I can't figure out is ours up to 100 degrees Celsius?
Pakat
Have you been banned on Google?
There are a bunch of converters in it ...
195 F = 90.5556 C
Umka
Quote: francevna
Today I prescribed a biovin ham.
francevna, Alla, passwords, appearance if not a secret ???
Vasyutka
Pakat, Paul,
Quote: Pakat
3.5 hours in oven, at 195 F
Well, the question about the temperature disappears, but in the oven, you can get more details? In what and how?
Pakat
You silently put it in the oven, turn it on, take it out after a while ... Don't forget to turn off the oven!
Vasyutka
Pakat, Paul,
Do you need to put in the water?
Pour water into a baking sheet?
Everyone is different.
You, as I understand it, do it in silence without water.
Pakat
What is the question, so is the answer ...
I put a ham in an old frying pan, a wire rack, a ham on it, pour a little water into the pan so that the fat and broth do not boil ...
Vasyutka
Pakat, Paul,
Quote: Vasyutka
but in the oven, you can get more details? In what and how?
It was a normal question. I asked for more details
Not guilty I-I-I!
Thank you for your reply!
Pakat
Homemade ham without swine (cook with Pakat)
Amateur beef ham
Minced beef 1 kg, beef fat 250 grams, in small pieces, nitrite salt, spices, ice water, stirring for 20 minutes, stuffed Beloboku, 48 hours in the refrigerator, 3.5 hours in the oven, 190 F, chilled, overnight cold and in the morning delicious ham for breakfast ...
MariV
Pakat, Pasha, and we almost every day on TV broadcast that nothing good happens from red meat (beef) and nitrite - well. type of Alzheimer's or other byaka? How are you there?
Pakat
Life is harmful - they die from it!
MariV
Pakat, well, yes ... do not go away from the question ...
Pakat
It is very harmful to eat cucumbers, everyone who ate cucumbers died ...

If I choose between Parkinson's and Alzheimer's, I would choose Parkinson's. Better to spill a little cognac on your pants than forget where you put the whole bottle.
MariV
Pakat, our person!
degteva
Pakat, It looks such a juicy twist. But in fact, how do you achieve juiciness. My pork is dryish.
Pakat
The recipes are described in detail ...
Write in a personal how you are doing, all the stages in the little things, let's try to figure it out ...
Valerka
Quote: Pakat
Better to spill a little cognac on your pants than forget where you put the whole bottle.
Gold words! Lol
Pakat
Homemade ham without swine (cook with Pakat)
Busty Chicken on Sheep Street
Chicken breasts 605 grams, in pieces, Lamb 450 grams, pulp, in pieces, nitrite salt, spices, ice water, stirring for 20 minutes, stuffed Beloboku, 48 hours in the refrigerator, 3.5 hours in the oven, 195 F, chill, overnight in the refrigerator and ham on the table ...
kolsasha
After a few hours, put the ham to cook (the ham is vacuum packed), but one thought torments. Isn't it a lot of 85 degrees, if there is nitrate salt in the meat, and aging for 2 days? Maybe I do not correctly understand the work of nitrite salt, it also kills all microflora and it turns out that you can eat it raw.Maybe 75 is enough? And when cooking in water, the temperature inside the ham will be equal to the water temperature after a couple of hours.
Pakat
Can you read? Then read carefully ...
Temperature-1
Temperature-2
Do not be lazy to search and read !!! Everything has been written and repeatedly ...
kolsasha
Dear, we did not understand at all what I was writing about! I wrote about nitrite salt! About its effect on microflora and, as a consequence, a decrease in the cooking temperature.
Pakat
In the garden there is an elderberry, and in Kiev there is an uncle ...
Read about nitrite salt, a lot has been written, but I won't crush water in a mortar ...
MariV
kolsasha, in industrial production, nitrite salt is necessarily put, which does not lead to a decrease in the temperature of the minced meat and the cooking time.

Read the topic carefully. ... If, after all, there is a desire to consume uncooked meat -.
Pakat
Olya, maybe he's a raw foodist ...
MariV
Pasha, I have a strong belief that no one reads anything here. And all that users diligently share is the Wasted Labor artel.

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