Homemade ham (collection of recipes for ham makers)

Again it turned out to be harsh (my wife grumbled, but ate), although the tension of the springs was weakened.

I found the following on the Internet:
"Cook pork ham for 3.5 hours at 80 degrees."

🔗
Technologist posts:
"I'll tell you a little about the very heat treatment of meat and any products from it.
There is a nuance - the meat protein curls up at 43-58 degrees. Celsius.
At the same time, it forms a rigid structure from sausage minced meat - a grid, a spatial frame. And in the capillaries of this "sponge" there is moisture, juice, fat, creating the necessary juiciness and pleasant taste. Note that these bonds are formed upon gradual gentle heating of the product, not higher than 800 C
We can make this frame ourselves by chopping the meat into a thin mince of boiled sausage. Moreover, finely ground minced meat adds up to 20% moisture only because of salt, which releases salt-soluble proteins from meat cells (which is just used in the industrial production of sausages), I will develop this topic a little later in another section.
Further.
All enzymes that are involved in the ripening of meat (and which make dry-cured sausage dense and monolithic for us) are inactivated up to 60 degrees.
Then we have to inactivate microbes - just by heating up to 72 degrees.
The most important thing is that if the heating temperature is hard (above 90 degrees), all the moisture bound by the protein will be cut off and rejected, the protein will curl up. The product will be falling apart into pieces, dry, hard, not tasty - just a baked shish kebab in a shell.
That is why I would not recommend baking ham in a ham maker in the oven or airfryer at high temperatures. Better to slowly heat it at 70-85 degrees - it will turn out much tastier.
......
Sorry, but in the meat industry, only pressed pork head meat is cooked under pressure :) The "ham" invented by "Beloboka" have nothing to do with normal ham.

It turns out that there is a classic manufacturing defect - broth leaked out during cooking.
There are several reasons:
1. Insufficiently ripened meat. This means you got the meat 1-2 days after slaughter. In the markets it is called "steamed", although meat is steamed only 4 hours after slaughter. Usually in markets we see meat in a state of rigor mortis. It is allowed for pork for 3-4 days, for beef for 4-6 days after slaughter when stored in a refrigerator at + 4 ° C.
If the meat is ripe correctly, it acquires a special taste and aroma due to internal autolytic changes in the muscle protein itself.
2. Insufficiently massaged minced meat. That is, they did not interfere badly and little.
3. Insufficiently ripe minced meat. That is, after massaging, the minced meat should still stand in the refrigerator for 8-10 hours.
4. Voids when packing the casing. Even if all the reasons above are eliminated, it is the voids that create the pressure difference during cooking and the broth flows out there.
"

So I became the owner of Belobok's ham! So far, I'm just studying this thread, writing out recipes for myself, I'll start experimenting soon In the kit (like everyone else) there was a disc with a video about a ham maker - a model of 2011, I post a link to it, maybe someone will come in handy)
🔗

Congratulations on your purchase! Good luck with your experiments!
Every week I make a ham (I work out all the technology). After the first time, the wife said that something was missing. After the second time - again not enough. The third time I poured in a couple of tablespoons of some powdered seasoning (I was lying around for two years, because of her I got from my wife - they say why do you drag all the chemistry home, monosodium glutamate and all that ...) - I liked it, said that it was normal it tastes like the Hungarian Globus ham that has been sold in stagnant times. And the circus, and the horror, to which they are accustomed.

[Kolbasnik]

Try to "massage" the meat well with salt and water before laying it ... Add water - about 10-15% of the meat mass. Salt - at the rate of 2% by weight of meat. Spices to taste.
Mix everything and knead until all the moisture is absorbed.

Cook - no matter where, in a shell or in a ham, it should be at a temperature of 80-100 degrees. Celsius at the rate of 10 minutes per 1 cm of layer thickness.

Thank you very much! Followed your recommendations. It turned out EXCELLENT the first time!

I took pork and chicken breast - 1500 grams, salt, spices, water and scrolled 3 cycles in the marinator. Then I added 25 grams of gelatin, mixed and folded into a sleeve in a ham maker to the very top. Then I put it in the airfryer on the lower grill at 125 degrees for 3 hours, poured a glass of water at the bottom of the tray. They did not wait for it to cool completely and began to cut it. The ham was plump, not dry, without voids. It was just SUPER! Convection oven remained clean and Beloboka too. So I advise all lovers of ham to listen to the opinion Kolbasnik - lower temperature = longer time.

[I am not cutting, but cutting]

Yesterday I cooked ham in a "white-sided" according to the technology that I have already established. Not higher than 80 in water, upon reaching 76 in the center (4.5 hours), turned it off, left it to cool, overnight the temperature in the center dropped to 36, in water to 32.
Meat - "pork for frying", like trimmings, but not bad. Ice cream. Minced meat, as usual. This thing.

Only me I am not cutting, but cutting... Swinging along the arc of the blade towards you - away from you. With a simultaneous turn between swinging in a direction transverse to the blade.

The minced meat was left to stand and marinated for 2.5 days. With occasional stirring by hand
Differences
I didn't put gelatin. In the minced meat after a day of pickling, he sprinkled and mixed the st. a spoonful of flour (with a slide). After mixing, it visibly thickened.
Half a day before the end of marinating, I also poured 4.5 tsp into the minced meat. sugar (based on the previously put salt 3: 2). Now, after mixing with sugar, the minced meat began to give the impression of being more liquid than before.
Before cooking, pouring ham with minced meat in a saucepan with "external" water dosssalt fell in it to the same concentration as in the ham. (In fact, I always do this in order to equalize the osmotic pressures in water and minced meat, but I usually sprinkle salt on the eye, and then I counted.)

Well, in general, either because of the meat, or because of my innovations, but it turned out very well. The taste is mine, but the feeling on the teeth is almost like a factory one.
I will repeat.

Today I saw a redmond ham in the store and turned it over in my hands and did not dare to buy it. Are there owners of this device? What can you say about him?
People, do you still use ham makers or have you played enough and abandoned them?

I've been using it for three years. I have never cut myself with a white-sided one.
I want to say that the domestic manufacturer focuses on the "eternal" and shape-remembering springs made at the Izhevsk plant.
What springs are in "Redmond" and whether they will stretch over time, how it will press the meat in a few years - I can not judge.
In appearance, the design looks exactly the same, but the "redmond" is also polished to a shine.

By the way, if I give pressed meat to a cat and there is no garlic in it, it eats from the hand.)) But he does not like purchased ham.

PS In the 5-liter cartoon, I put a silicone mat under the "white-sided" bottom so as not to spoil the bowl cover. Good luck!

Tell me please, my Beloboka will come soon, I'm getting ready for her arrival, I will find out what and how, who cooked in the pressure cooker, how did you do it? cooked under a closed lid under pressure? and where it still works better in the oven or in water, I really look forward to your feedback

ham without Beloboka. This is not fantastic :) This is done by ordinary young mothers in their kitchens :)
the original recipe from Tatiana M. is on the forum of the online store, which is forbidden to be mentioned here :)











Structure:
Semi-fat pork - 2kg
Chicken breast - 1kg
Chicken hearts - 1kg
Nitrite salt - 80g
Cardamom - 2h l.
Dry mustard - 1 tbsp. l.
Ground white pepper - 1 tbsp. l.
Fresh garlic - 3 cloves
Ice water - 300ml
Sinyuga beef

Preparation:
Soak the blueberry in cold water for half an hour, then rinse it under running water from all sides to remove excess salt;
Cut pork and chicken into 1.5-2 cm pieces with a knife;
Add washed hearts to the meat (whole);
Add garlic to the minced meat through a garlic press - mix slightly;
In a dry bowl, mix salt and spices - pour into the minced meat;
Stir for a very long time and thoroughly, gradually introducing ice water until all free moisture is absorbed;
Stuff the minced meat very tightly with the resulting minced meat (or with the help of a sausage syringe or with your hands), removing excess air if possible;
Tie the ends tightly;
Hang the stuffed blueberry in a cool place for at least 10 hours;
Next, put the ham in a suitable container, stick the temperature sensor into one loaf, fill it with cold water (so that it is all covered with it) and put it on the stove;
Slowly raising the water temperature (for at least 2-3 hours), reach the water mark of 80-85 degrees - cook the ham at this temperature until the temperature inside the loaf reaches 66-68 degrees;
Quickly cool the finished ham under a cold shower, wipe and hang in a cool place for 10-12 hours, then wrap in paper and put in the refrigerator;

[Kolbasnik!]

Kolbasnik!
I could not find the original recipe from Tatiana M on the forum. Can I go to the studio?
And more questions: photo 1 - what kind of shell is the ham in? Photo 2 - in blueuga?
On your site, a blueberry for 230 rubles is how many cm will be in length? 40 cm?
If it will not be possible to post here, drop me an answer in PM.
Thank you.

I, too, would not refuse a recipe for such beauty ...

Recipe added.
Beef sinuga - from 40 to 90 cm in length, 90-115 mm in diameter. There is placed about 5-7 kg of minced meat

Recipe added.
Beef sinuga - from 40 to 90 cm in length, 90-115 mm in diameter. There is placed about 5-7 kg of minced meat

Thanks for the recipe.
And let the moderators forgive me, this is not an advertisement. I found everything on your website except for delivery and payment methods. I want to order something.
Add please.

Thanks for the recipe.
And let the moderators forgive me, this is not an advertisement. I found everything on your website except for delivery and payment methods. I want to order something.
Add please.

Right at the very top, where it says: "Login or Register Discounts Where to buy? Shipping and payment"

Thank you, Nina! Dark letters on a dark background are almost invisible.

: elka: I want to add a link to a recipe for a wonderful pork roll from Gasha, I made it in a ham maker and a recipe for a curing mixture and a detailed analysis - in Gasha's topic. Gasha's roll is very tasty! And cool for the New Year's table!https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71517.0

Friends, did anyone use a Redmond ham?

I borrowed from an employee until I bought Belobok for myself. I did not like. They look almost the same, but at Redmond, the fastening of the lid with springs is not thought out, either you scratch your fingers, or you will pierce a bag of ham with a hook. The spring mount is not well thought out. In my opinion, Belobok is better.

In my opinion, Belobok is better.

With it, there are also nuances that are not described in the instructions.
1. First, before tightening the springs, it must be placed "upside down" and those ends with hooks that, without rings, should be hooked first just on the cover that will be movable. That is, the hooks that will move in the slots are attached first. If you do it in that order, you won't cut yourself.

2. Secondly. The opposite (fixed) cover must be rotated relative to the position of the first by a certain azimuth (15 degrees) and the hooks should not be hooked into the holes in the cover, but simply by its edge. Then the package on this side does not leak.

I still have a large piece of the previous ham in the frost, but as I do it again, I will ask them to take a picture of this whole process. His hands are busy at this time.
Then I will put here what and how.

[Countryman]

Countryman, Thanks I'll know.I have only cooked ham in white-sided so far a couple of times, but I closed it without any problems at all, very easy and simple, but in redmond it was solid, sorry, hemorrhagic.

I will ask them to take a picture of this whole process. His hands are busy at this time.
Then I will put here what and how.

I understand what you were talking about, but clarity is better.

I can't understand how people put a redmond ham maker in a multicooker, at a height of 27.4 .....
I understand correctly, white-sided and redmond now produce the same size 27.4 * 11.4?

I bought Beloboku in December and its dimensions are 17cm high and 11cm in diameter.

I find white-sided on the Internet - Belobok ham (assembled): 130x130x165 mm, weight - 0.35 kg and redmond 27.4-11.4
at the same time they write that these ham makers are the same in size, I can't understand ...

[Raspberries]

Raspberries, especially for you, drove for a ruler. My Redmond: height 17 cm, diameter 11 cm.
So, the dimensions are the same with Beloboka.

at the same time they write that these ham makers are the same in size, I can't understand ...

Maybe it's Gross dimensions? By packaging?

When I sculpted a homemade saucepan under Belobok, I made it with a diameter of 150 and a height of 210. But I still have a special fit on the bottom, creating a gap of 10 mm.

[Raspberries]

Raspberries, especially for you, drove for a ruler. My Redmond: height 17 cm, diameter 11 cm.
So, the dimensions are the same with Beloboka.

Thank you!

Maybe it's Gross dimensions? By packaging?

unclear ... maybe it came in two sizes ...

[Raspberries]

Raspberries just a week ago I bought a Redmond ham maker in Yulmart. The site lists the dimensions 27.4 * 11.4. In fact, she is small and calmly fits into the multicooker. Apparently the information on the site is incorrect. So don't hesitate and take it. The device is very useful

Girls, direct me to the information how long it takes to cook any type of meat, taking into account the weight. (I made a ham from minced pork weighing 600 g, cooked for 1 hour at full boil, it turned out a little pinkish. So doubts crept in if it was ready.)

There is a difference in price between Beloboka and Redmond. My Beloboka was purchased in a collective purchase and cost me 450 rubles + postage 250 rubles (shipment from St. Petersburg to Karelia).

So doubts crept in if she was ready.)

An hour of boiling is not enough even for 600 g. I think it takes from one and a half to two hours.
What's going on inside with heating can be seen here.

[Konstantin]

The boiling hour is not enough even for 600 g.

Konstantin , thanks for the information. According to the recipes from the book for the Redmond ham maker, cooking in the Redmont multicooker is offered on the "soup" program, the duration of which is 1 hour. And the weight of the product is not less than 600 g. I cooked in a Philips multicooker with a capacity of 900 watts, with the "soup" program by default for 30 minutes. , but increased the time to 60 minutes. and with constant boiling. Therefore, there were

The site lists the dimensions 27.4 * 11.4. In fact, she is small and calmly fits into the multicooker. Apparently the information on the site is incorrect.

Excellent thank you!

[Countryman]

Countryman, good day! We did a wonderful and useful job !!! I abandoned Belobok about 1.5 years ago, but now I decided to start again. The point is that the product (the truth is I call my SAM, so I did my work on it, even with students)))) I didn't get it tight and fell apart .... Do you put meat in the bag, or right into it?

[necessarily]

In packages. Polyethylene. Two - each other. I put a half-liter jar in them and in this form I put it in white-sided. Then I hold the edges of the packages, and at the bottom (in the gap) I press the handle of the spoon and carefully pull out the jar.
I cut the meat into small ~ 0.5-1 cm cubes with a rocking knife. Marina from a day to two. AND necessarily I mix and knead with my hands. And I try to mix as often as possible.
I put the mixture in a bag placed in the white-sided bag with a spoon, ram it with a manual potato crush.
I do not pierce the package.Where my temperature sensor is stuck, there is enough clearance for such a weak outlet.

[Countryman]

Countryman, Thank you!!! And the secrets of marinade and spices can be asked (so as not to go on a rake)?

This question is too complicated (or, conversely, simple). I solve it differently each time. I call this method "looking thoughtfully in front of you"...

Only salt by a single measure, in meat - 2.5 tsp. Plus two more tsp. into the water in which I cook. I take about 2 liters of it.

[Countryman]

Countryman, This is understandable, I pour everything on my own and at will I pour everything ... But so as not to throw it away later ... What do you marinate - lemon, vinegar, pomegranate ...? Do you need an onion or its juice ??? Or the onion totally spoils the taste ... I suppose garlic will not hurt ...

Well, yesterday (after lunch) I was kneading, therefore, before I forgot, I give it out.
salt 3.5 tsp
sugar 2 tbsp. l.
coriander 1 tsp
turmeric 0.5 tsp
ginger 0.5 tsp
hot pepper 1 tsp
sweet pepper 1 tbsp. l.
black pepper 1 tsp
garlic 5 cloves, chopped into crumbs
powdered milk 2 tbsp.
wheat flour 1 tbsp. l
starch 1 tbsp. l.
Everything was poured together into a large cup and mixed thoroughly with a teaspoon. The garlic was cut and poured, kneaded last. He then does not stick to each other, otherwise collapsed.
Then the minced meat was divided into three portions, stacked in layers and sprinkled between the layers with the mixture.
Then general mixing with hands for 15 minutes.

Now this joy is still standing, ripening. On the terrace at +2.5 C. I massage and mix the mixture with my hands every three hours (except at night) for 5 minutes. Longer fingers freeze. And so for two days.
Tomorrow at 19 o'clock I plan to start cooking. Tuesday morning tasting.

Tomorrow at 19 o'clock I plan to start cooking. Tuesday morning tasting.

We are waiting for tasting and thanks for such a detailed report on the preparation / preparation of raw materials

[Countryman]

Countryman, and how much minced meat?

With it, there are also nuances that are not described in the instructions.
1. First, before tightening the springs, it must be placed "upside down" and those ends with hooks that, without rings, should be hooked first just on the cover that will be movable. That is, the hooks that will move in the slots are attached first. If you do it in that order, you won't cut yourself.

I am not able to embed videos not from youtube, I'll just give you a link.
🔗

The new Belobok comes with a video disc showing the loading mechanism. The hooks now extend from the center to the edge. I never cut myself, did not sand anything, it is easy to use.

[Countryman]

Countryman, and how much minced meat?

The initial after felling was 1590. When bookmarked, not everything fit. Remained as almost always for a steamed cutlet. The cutlet is already getting cold. The ham will work for a long time. The process is underway. The temperature in the center is now only 33 C (it started at 8 C).

[Countryman]

Countryman, Thank you!

Good evening. If I write on the wrong topic, I apologize.
I found a German analogue of white-sided on the Internet, I really liked the design itself, in my opinion it is much simpler and more convenient white-sided (please do not take my words as advertising). I will order for myself, but if someone else is interested, you can cooperate, in this case the delivery will simply be divided among everyone who wants it, I will not take any organizational interest.
.
Made of stainless steel
If someone is interested, write in a personal, I will tell you the details. I do not plan to organize regular purchases, so I think it is not worth starting a topic in joint purchases.

If someone saw such a ham live, I will be grateful for real reviews.

How much it costs? Big pot included? And what are its dimensions? the video does not cut the ham correctly .... it must be cut across the fibers.

and in another video they have two different sizes. Are they sold as a kit? and I also liked that one can make two different hams at once.

How much it costs? Big pot included? And what are its dimensions?

Nina, the pot is not included.I will send the price now in a personal

and in another video they have two different sizes. Are they sold as a set and I also liked that in one you can make two different hams at once.

Elena, to be honest, I have not watched all the videos, please discard the link so that I can understand what you are talking about. But as far as I understand, they have no kits. And in one ham maker, two different hams can be made using a steel plate that will separate them.

🔗 here shown round and oval.

Now I understand what you mean. As I wrote, the oval and round are not sold as a set. Rather, I found information only about round ones, the sellers only have them on display. You should ask about the oval ones.

Write details and price in PM. Interested