Homemade ham (collection of recipes for ham mills)

I went to the store and talked. They said that since yesterday a stormy interest in these new ham makers woke up, and I giggled - it is clear that this is all ours, the Khlebopechkinsky's are again "agiotage". As soon as I can order, I will be contacted. But since everything is delivered through the central office in Moscow, then, most likely, Muscovites will quickly "shrink". Well, well, while I wait to throw out Belobok.

Gee ... I compared the prices on our sites, and on the site in the Czech Republic - almost 100% surcharge!
The next Wishlist is a 500ml siphon for cream. in Prague 1000 CZK (1700 rubles) on our websites from 3000 to 3500 ...

siphon for cream

Can be found at half the price 🔗

-

I decided not to wait for favors from a plastic miracle and bought the good old Beloboka for as much as 850 rubles (whoever needs it, I can marry - the price in Moscow + shipping).
Now I am wondering what recipe to start with?
Girls, advise something for beginners and not too exotic.
By the way, is it necessary to use a baking sleeve or will the foil be enough?
And they also say that you can use silicone paper for baking ... Or not?
I ask for help.

[Olga]

Olga, I have a recipe in use: chicken rind-2 pcs. + Chickens. 1 breast + medium fat pork piece. Season with: garlic, pepper, salt. I put it in a narrow long tight bag. I also like to scroll the meat before folding in the marinator. But, they also do without it.

By the way, is it necessary to use a baking sleeve or will the foil be enough?
And they also say that you can use silicone paper for baking ... Or not?
I ask for help.

I only baked it once (I didn't like it - bad control over the seasoning.).
But I cooked at least fifty. When cooking, you don't have to think about it. Two regular plastic bags and you're fine.

Isn't it harmful to heat polyethylene?
Or do you put something like foil between the packages and the meat?
And in what did they cook, at what T * C and how long?
I want to cook in a slow cooker. Or is it better in the oven?

[Olga]

Olga, I'm not laying anything. What about Su-vid? The bags I have are dense transparent, on top there are strips-closures (or whatever they are called there). The width is ideal. Look at the disc from Beloboka, there are the same packages.

Isn't it harmful to heat polyethylene?
Or do you put something like foil between the packages and the meat?
And in what did they cook, at what T * C and how long?
I want to cook in a slow cooker. Or is it better in the oven?

I have 20 written in this thread, no less. You read this... It is, to some extent, the summary of a large number of previous experiments. And from him move through the pages here. Looking out for my bald head as we go. There I answered all sorts of questions as best I could.

[Olga VB]

Olga VB, I cook at Shteba. There, in the recipe section, there are recipes, look.

Thank you, brothers!
I went to study.

Countryman, thanks for the answer .. well, of course, I won't make a crunchy myself, but I also thought about biton, tall and narrow ..
I bought a German pressure cooker for 7 liters. There "white-sided" vertically enters. Yes, and just like a saucepan will go .. you can stuff a bunch of meat, chickens and a stew.
The truth has not yet been tested ..

Tax, did it! The unit is Teskom's shredder, the recipe is the basic one from Teskoma's book.
1kg of pork (I have 900g of pork + 100g of chicken)
18 grams of salt
4 grams of pickling mixture (in my case, 3 cloves of garlic + black pepper)
1 dl of water (poured a glass - 200 ml)
4 g icing sugar
TOTAL ≈ 1200g, of which ≈ 900 grams of ready-made ham came out.

Cut 2/3 of the meat into cubes ≈ 2cmX2cm and scroll 1/3 (out of laziness I only passed it through the meat grinder, but I also had to blender, then the mass was more homogeneous)

All this household was interfered with a hook for about 10 minutes, then put it in a shredder and put it in the refrigerator for 24 hours (I didn't wait 48 hours), then cooked at 75-85 ° C for two hours, then drained the liquid, held it under a stream of cold water, waited until the jar cools down and put it in the refrigerator.

In the morning I barely pulled her out of the container, almost broke her nail! The ham is rammed so tightly that it cannot be taken out of its own free will ... But when I used a thermoprobe, I slightly tucked the edge through a hole in the lid, it came out like clockwork! In short, there are secrets about which not a word in any video!


Homemade ham tastes completely different from any of the purchased hams - homemade has very dense meat, not dry, but dense! The structure, due to insufficiently chopped meat, is not completely uniform, but it is cut perfectly even into the thinnest pieces.
I cannot say that I am delighted with my first experience, I must try it without garlic, it is too active, with different meat and spices. The most amazing thing is that my children ate it !!! For me this is a surprise - since the ham is not their product, but here - they ate almost half a loaf in one sitting !!! True, their favorite bread was baked under the ham))

Soooo, am I missing something?
I don’t remember about water, that somewhere they advised to add it.
Now I have, just, marinated meat.
Maybe run some water?
And how long to marinate, if in a marinator?
And it is still not clear whether it is necessary to pierce the holes in the shell, since the instructions for Beloboka contain this, and in some recipes the girls try to pack the meat as tightly as possible.
Another question:
If you cook in a saucepan, putting Belobok on its side, is it necessary to turn it over in the process? - the water is not up to the top ...

[Vera]

Vera, try adding chickens. chicken legs. It turns out more accurate.

[Olga]

Olga, in the marinator - the more the better. You can 30min. More is possible. I do not add water if there are chicken legs.

I have pork and beef, both quite lean (shanks) - only 1300 g.
Then you need water?
2/3 large red pepper, 1 carrot, 1 medium onion, 4 cloves of garlic
And I have not quite a marinator, - the mixer in the KM has been kneading for an hour and a half ...

[Natasha,]

Natasha, in fact, my "chicken" is 100 grams of fatty chicken skin - since the pork was completely fat-free.

Olga, I don’t remember at all, but from somewhere in my head there’s the knowledge that water must be added to the minced meat, which is supposedly absorbed by the meat itself! Honestly, I don't remember where I got it from in my head, but the presence of water in the Czech recipe did not surprise me at all. So, add water to your minced meat and "massage" it properly.))) It won't get any worse!

[Vera]

Vera, when I was making homemade sausage. There is prescription water. And I don't add the ham. But I do it from different "meats". You definitely need fat. I'm a little dry otherwise.

[Olga,]

Olga, I don’t remember at all, but from somewhere in my head there is a knowledge that water must be added to the minced meat, which is supposedly absorbed by the meat itself! Honestly, I don't remember where I got it from in my head, but the presence of water in the Czech recipe did not surprise me at all. So, add water to your minced meat and "massage" it properly.))) It won't get any worse!

How much? For 1300g of meat.

The springs will squeeze out the water.

Constantine, they will not squeeze out - checked)))

Olya, 200-250ml is definitely enough))

Natalia, experience shows that even meat cut into pieces absorbs water, so I always pour it, though not water, but diluted wine, into the barbecue. About fat - I agree, it tastes better with him))

Put the meat in the bowl of a food processor (kneader) or in a marinator, pour water and set for 10-15 minutes ...
Then the question will arise - where did the water go?)))

And I have the opposite.After the marinator (no water added), the meat is so juicy, so moist. You can certainly try it like that. Olga you then sign off how it will turn out in Belobok.

Constantine, they will not squeeze out - checked)))

Everyone has their own experience. It took me almost two years to overcome the dryness of the output product when working with Beloboka. I also started with fat and water.

However, maybe I was too picky.

And pierce the bag?
Or is it better in foil? And to pierce it?
And on top of everything, pack the white-sided in a bag? Is it tight or airy?
And in MV, turn it over or let it lie on one side?
I want to do at 80 * C for 4 hours, pouring water halfway.
Or is it heresy?

The water level must overlap the level of the meat - definitely! The only exception can be a pressure cooker, probably ...

Regarding the "white-sided" - from everything you read it is clear that the meat is in a bag (you do not need to pierce the bag), then in a ham maker, a ham maker in water - that's it! Cooking temperature and time - depending on the amount of meat and the diameter of the ham.

Springs will squeeze out water

Everyone has their own experience.

Konstantin, I kept the meat under pressure (in the shredder itself) for a little over a day, no water was squeezed out! The liquid appeared during cooking, which, in fact, happens with any meat, whether with a press or without - it gives juice!

[a]

Well, so I am about the same! Of course, when cooking. It is selected and then squeezed out by a press. Water and air from the intracellular space. And from the inter-piece space, there is deliberately additionally filled in - it is also squeezed out.

And you? Are you not going to use boiled? You can, I also cook like that, and every week, but the technology there is completely different.
Or are you inaRite unloaded, without springs?

Or do you cook unloaded, without springs?

Cooked, as expected, with a spring!

And you? Are you not going to use boiled?

How did you come to this conclusion?

[Countryman]

Countryman, but what do you think will be enough with a ham size of 20.5 by 13.5 cm for a pan with dimensions: Inner diameter of a pan: 16 cm.
Pot wall height: 22.5 cm. Thank you

The height is not so important, it can even if a couple of centimeters and not flooded.
At the bottom of the pan, by the way, it is good to put something under the ham for a gap. So that it does not suddenly burn and gurgle from the bottom. I have made such a homemade thing in the form of a three-pointed star, like the emblem of the Mercedes company.
But in terms of diameter, the size of your pan may fail. If the springs of the ham maker are outside, like those of the white-sided, then it may not fit. Need to try.

In general, the smaller the pot, the better. Then less useful substances go there from the ham.
And further. I add some salt to the outside water in a saucepan before cooking, trying to have the same salt concentration as that in the ham maker. Then the osmotic phenomena decrease and the excretion to the outside decreases.

And further. I add some salt to the outside water in a saucepan before cooking, trying to have the same salt concentration as that in the ham maker. Then the osmotic phenomena decrease and the excretion to the outside decreases.

Thank you very much, this is good advice. In my opinion, no one has thought of this yet

If the springs are outside, like a white-sided one,

Well, actually, I stopped on this model 🔗 ... the Czech-Polish options were generally inaccessible, only the German agreed to send ... though to Finland

[a]

Looked at the photos.
Interesting thing. Such a package is not needed. She seems to have no contact with the outside world. More precisely, it is only through the upper edge, which can be avoided with small tricks. This removes many problems. More precisely, it moves them to another, less knownahigh level.

Cooked, as expected, with a spring!
How did you come to this conclusion?

Yes, something you yourself were the first to talk about squeezing raw springs.
Well, you never know ... I just remembered that you can and raw. Let's say like here.

There, it seems to me, quite a bit turns out to be a Russian tooth, and with the quantity, you probably need to guess quite accurately, and this requires additional skill.
And the size is not clear: for example, will it be included in the MV and SV.
But, of course, the advantages that Konstantin noticed are clearly visible.

There, it seems to me, quite a bit turns out to be a Russian tooth, and with the quantity, you probably need to guess quite accurately, and this requires additional skill.

duck write from 1 to 1.5 kg with larger sizes "white-sided"

Looked at the photos.
Interesting thing. Such a package is not needed. She seems to have no contact with the outside world.

That is, back to the question, the dimensions of a ham dish in diameter are 13.5 cm, the protruding part where the lid is not yet possible to measure, well, let another 1 cm be added to the total, we get 14.5 cm, then in theory a 16 cm saucepan should be enough, right?

And the size is not clear: for example, will it be included in the MV and SV.

Well, I understand that it is used only in an upright position, or am I mistaken?

Maybe yes.
It would be nice, of course, another drawing with a cut in the equipped position for work. To better understand where the level of the product itself begins ...

[zx6666]

Yes, there is such a construction that you can't put it on your side. Therefore, I am wondering if it will pass while standing, will the lid close in MV or SV? It seems to me that no ...
But if you do it in a package, then, probably, you can sideways.
And here's another interesting thing: in Belobok, the spring works in compression, and here it works in tension. I wonder which is more effective?
And I didn't understand how the lid is held there? With these hooks that stick out?
zx6666Did you order it? It will be interesting to look at your report later.

yes, I ordered it, but I will pick it up only at the end of April, as I get it in more detail, well, and the lid and hooks, apparently on 2 videos can be seen and there as I see a man in a pressure cooker - though he puts it rather big

And I didn't understand how the lid is held there? With these hooks that stick out?

Olga, as far as I understand, the hooks are there for other purposes, then the finished ham is pulled out for them, so it is prepared without a bag, and the structure of the ham itself is whole.

[zx6666]

zx6666, I also want this for myself, but the German for some reason has not been responding to my letters for the second week, and it seems that in the first correspondence he agreed to send to Russia, although the transfer was very expensive. Please write to me in a personal why he refused to send to Russia. Or are you not from Russia?

It's just more convenient for me, faster and probably cheaper to get it in Finland (17 euros for sending - it's expensive, but where to go) - I'm still going, but I'm from Russia.

[zx6666]

zx6666, I realized thanks. Shipping to Russia seems to be about 30 euros, so it will really be cheaper from Finland.

It would be nice, of course, another drawing with a cut in the equipped position for work. To better understand where the level of the product itself begins ...

And here is the drawing, only explanations to it in bourgeois

Brought a report of chicken ham in a Tescomo plastic shredder.

Ingredients: chicken fillet (900g), water (100ml), salt, pepper, turmeric (gave ugly yellow streaks, I won't put it anymore), at the exit a block of ham weighing 730 grams. This time the ham popped out of the shredder by itself, no problem!

I cooked without minced meat, only chicken fillet cut into pieces, well mixed with water, salt and spices.
It was kept under pressure in the refrigerator for a day, then cooked at 80-90ºC for about 3.5 hours until the temperature in the mass reached 85ºC. I put the shredder in a pot of water at room temperature, they wrote about this nuance here, but careful study Countryman graphics showed that the pressed mass does not have time to warm up in two hours after the refrigerator!
So, to be sure, I decided to repeat the experiment and used two thermometers - I stuck one into the meat (it turned out that the thermometer attached to the shredder is suitable for this), the other measured the temperature of the water in the pan (after the oven, I accidentally threw the thermometer into the water, well he got some water, which does not prevent him from working correctly).A repeated experiment showed exactly the same figures as Konstantin's experiment - with a meat weight of about a kilogram, the mass warms up to a temperature of 85 degrees not earlier than in THREE hours! So, controlling the temperature of the mass is just as important as controlling the temperature of the water!

The ham is cut well, pleasant color, but not very happy with the taste - rather dry, though juicier than just boiled breast ...
In short, the search continues))

[Doxy]

Doxy, VerochkaThanks for the experience.
Today I'm just going to make ham, though not from chicken, but from turkey, and white-sided, but I think that everything should be the same ...
Did you use garlic, onions, gelatin, semolina, some herbs, vegetables - did you use any of these?
And what spices?

And I did last night. Now ripens in the refrigerator. I haven't extracted it from Beloboka yet.

And here's another thing. The last few times I put in the mixture before marinating-standing two or three tbsp. tablespoons (with a slide) of powdered milk. And I don't put gelatin, etc. It works well, but the details of the effect of milk still need to be studied.