Homemade ham (collection of recipes for ham makers)

[Konstantin]

Konstantin, Is it possible in more detail the proportions and technology (what, in what pieces, in what order, how long ...)?
I propose to cut the turkey breast into pieces, twist the drumstick, squeeze out a few cloves of garlic (juice only), cut a small bell pepper half, a jar of olives, and then I haven't decided yet - milk, semolina, gelatin? And how long and how exactly to marinate, - with oppression - without, in the refrigerator - in a mixer ...

Olga stirred the pieces of meat with a combine hook for about 15 minutes, until all the water was absorbed, then the meat stood in the refrigerator in a shredder under a press for 24 hours, then boiled, then drained the water, held it under a stream of cold water and left it to cool until morning.

Did you use garlic, onions, gelatin, semolina, some herbs, vegetables - did you use any of this?

Chicken fillet, water, salt, pepper and turmeric - that's it!

[Konstantin]

Konstantin, Is it possible in more detail the proportions and technology (what, in what pieces, in what order, how long ...)?

Pieces as small as the upper phalanx of a finger and smaller. I refused minced meat from a meat grinder after several tests.
Marinating without oppression. From day to two in the refrigerator. With stirring and kneading of meat every 4-5 hours (except overnight). I do it with my hands, kneading it until it stops sticking. (Maybe it’s not necessary, but this is my fishing habit - this is how bait is always done.) Sometimes my fingers freeze, I stop a little earlier.
This is almost always the same.

And then - each time in different ways, although in general and on a single "skeleton". In terms of temperature, do not overheat beyond 80-85.
I’m kind of bored doing the same thing every time. Because I always change something.
A year ago, I had fun by placing the mixture in white-sided in a tube-shell made of rolled pork skin, removed from the pork cheek or from the peritoneum (it is softer in these places). The fat on the skin left about 5 mm. The technology of putting the mixture inside this thing was quite tricky, and there are other subtleties. It turned out in the end like a roll, but only in one turn. This year I have not done this yet.

Today I am joining the slender (I hope!) Ranks of ham-makers - I finally got the Belobok ham maker, which I won in a New Year's competition on one culinary site.
After studying the instructions and the disk attached to it, I realized that you need a lot of meat there. And the question is ripe for the pros. What recipe should I try for the first training session so that I get 100% and how much meat to put, taking into account 2 eaters?

[that's it]

You will make a lot of discoveries (sometimes without wishing it). (from)

The main thing is not to be afraid.
With a ham, the situation is about the same as with an ice cream maker. That is, you have to try very hard to completely ruin the product. Eat (yat / ite), do not worry. Another question is what to get that's itthat you initially planned is not very simple.
For the first "swim" it is better to use what is written. And as written.

For the first "swim" it is better to use what is written. And as written.

So where to look written ??? and what does "as written" mean? I have some new improved model, I have a recipe book. To take from there? Or look here in the subject?

[Svetta,]

Svetta, if you are afraid to "screw up" the product - start with a regular chicken, remove the meat from it, chop finely, add salt, pepper, a clove of garlic, half a glass of water, knead well in a ham! (boil a strong broth from the skeleton)
Today I have just such a variant of ham (+ cheese) - very tasty, much more aromatic and tastier than just fillet!
I cooked at 85º С for 3 hours, starting with cold water. Apparently, due to the fact that it did not press for a day, the ham disintegrates a little, but the meat is the most tender!


If you are afraid that the ham will be too much for two, serve it as a main course, with a side dish. There, the output is 700-750 grams, here you have "only" two dinners and a few sandwiches))

[Doxy]

Doxy, and what cheese did they take? also cut into large pieces (cubes)? The cheese "fits" into the ham very much ...

[Doxy]

DoxyThe look of your ham is already very impressive! I have no doubts about the taste!

[Klimola]

Klimola, the taste is really superb !!! Now I have become friends with ham and realized that the main secret is the cooking temperature! In no case should the water boil, be within 75-85 degrees and put the ham in a saucepan with cold water - "I think so!" ©

Anyuta, this is a mini mozzarella. I hoped that it would spread and be a binder, but no - as it was round, it remained, only plumped.

[Vera]

Vera, Vera, well, it looks very cool!

And what parts of the chicken did they take for the ham? And then, all my attempts at "chicken" sausage end with an exclusively "dry" taste !!!!

[Anyuta,]

Anyuta, I took ALL of the chicken meat parts, finely chopped some more skin and fat. My little experience shows that the whole secret is in the cooking temperature !!! You can't boil - definitely! And it's better to cool it right away by putting the ham in cold water. Perhaps I am mistaken, but in my case the low temperature + quick cooling gave exactly that "correct" taste of ham!

[Doxy]

Doxy, thanks for the science! I will try.

Countryman, write your recipe for Beloboka (tempo, time, proportion) No, I can re-read the whole topic, but I realized that you thoroughly approached this. Thank you. Or give a link where to read

[Irina]

Irina, you know, what a story ... I have no recipe, in the sense of a bookmark. The proportions are so framework that it is not serious to bring them up. I also put different spices.
The last months I have for a completely different technology the bags with spices are laid out in order and separated from the others in a section by a cardboard. So I take all of them from the same section in the same quantity for the ham and add them to the meat. Except, of course, mustard, salt and sugar. By the way, I also put sugar, but only about one tbsp. l. Well, and garlic sometimes.
I have recently given up on the use of gelatin. I put art instead of him. a spoonful of starch or flour plus two tbsp. l. dry milk. All this before marinating and stirring.
I keep the temperature of the water in the pot no higher than 80. The cooking time is about four hours. Cooling down without removing from the pan. I leave it overnight, take it out the next morning and put it in the fridge in the white-sided one until evening. In the evening I push her out of the form by pressing with my fist.

Help. I want to make a ham for the first time Any questions
1. If there is a lot of initial product, is it better to freeze meat or ready-made minced meat for a trace of ham?
2. If the products are chicken breast, pork, ind thigh 1: 1: 1, would it be better to grind the chicken breast or chop it too?
3. Add bell pepper immediately or after the minced meat is ripe?

1. A lot of ham will not fit. (up to about 1.5-1.7 kg of meat). I also finish the leftovers in the bag in the form of ham, only using a different technology.
2. Everything can be cut and not necessarily finely, including chicken.
3. Add immediately ...

[Anyuta,]

Anyuta, I took ALL of the chicken meat, and finely chopped some more skin and fat. My little experience shows that the whole secret is in the cooking temperature !!! You can't boil - definitely! And it's better to cool it right away by putting the ham in cold water. Perhaps I am mistaken, but in my case the low temperature + quick cooling gave exactly that "correct" taste of ham!

I made a ham for the first time, I kind of took into account all the recommendations. BUT for some reason I forgot about the main condition - swift cooling! But nothing, the ham turned out good for the first time.A little undersalted - for 1 kg of meat mixture you need 16-18 g of salt (I put 15), next time I'll mix the chicken with pork and try to pour in a little gelatin, otherwise the juice from the meat came out on both sides of the ham.
Thanks to everyone who shares their best practices and secrets !!!

Thank you.
4. If I want to let the minced meat ripen for about a day, then add the gelatin immediately?

I'll try to pour in a little gelatin, otherwise the juice from the meat came out on both sides of the ham

Svetul, I had juice with gelatin from both sides ...

With stirring and kneading the meat every 4-5 hours

in the combine, too, is it possible?

Irina, 20 minutes of a kneader will replace meat with a day of passive marinating - it's checked!

[Doxy]

Doxy, Vera, thanks for the advice! I will definitely use it.

Light, health! What, in your opinion, did not work in the ham, except for under-salting?
The kneader greatly shortens the process, but, anyway, it is worth holding the meat under the press for a couple of hours before cooking - so that the mass is denser!
Making whole chicken ham again. I forgot it all night on gas, probably, it languished for 10 hours - it turned out delicious, not overdried!
There was 800 grams of meat + 100 grams of water + a clove of garlic + salt and pepper + agar-agar 1 gram (on the tip of a teaspoon), the output was 700 grams of ham! Agar was added as a binder, but the effect was not noticed.

[Doxy]

Doxy, my ham turned out to be undersalted. In sausage topics and on sausage sites, there is a proportion of 18 g of salt per 1 kg of minced meat, this sausage was a little salty to me (although my husband was cursing), so I reduced the amount of salt to 15 g. Now I understand that we need 16-17g for our taste.
I also lacked a little garlic taste, but there is no correction - my husband's stomach does not accept garlic in any form. I make a garlic plant for the dishes. the oil, I add for the scent, passes. Can I use it somehow and how much?
My ham disintegrated a little, but not critical, in some places.
And the taste was average due to not quite high-quality raw materials - promotional frozen chicken quarters. I deliberately bought them to try the ham. Nothing, ate.
Well, I still want a pink, appetizing color. Next time I will replace some of the salt with nitrite salt, I do this in sausage.

[ten o'clock SHE remained pink !!!]

Ham remains pinkish if cooked at 80 ° C + -5 °, even ten o'clock SHE remained pink !!! And my chicken, too, was frozen, although it froze it still fresh.


I only weighed the salt for ham for the first time, now I just put 2 teaspoons per 900-1000g mass. It is better to grate the garlic on a fine grater, this time I cut it finely - I didn't like it. I'm afraid that vegetable oil can prevent the meat from "baking", maybe I'm wrong, try it! Or maybe you squeeze the garlic into water, let it stand, and then strain and pour into the meat? The smell will be for sure!)))

[Doxy]

DoxyThanks for the garlic water idea, I will definitely try it!
I cooked my ham at 85 degrees, constantly measured it with a thermometer. But at some point the temperature became lower and I added "gas" - it boiled and boiled for about 10 minutes (overlooked). The fact is that I have an electric stove, so it was difficult for me to immediately catch the temperature, and even the comforts do not react instantly, like in gas, but with a delay. Well, I will still conduct experiments on different burners (I have 3 types of them) and with the degree of heating, I will somehow learn.)))

Oooo, I'm lucky with that - the burner is giving exactly 80 ° C in my 8 liter pot! I think maybe now I can leave the ham all the time overnight, let it stand for myself, languish ...)))
By the way, the drained ham broth makes a gorgeous velute!

Velute is not for us - the husband does not accept onions either (((

Oooo, I'm lucky with that - the burner is giving exactly 80 ° C in my 8 liter pot!

For this kind of cooking, I specially bought a small electric stove (glass ceramics), in which you can set the temperature from 60 to 250 * C, convenient manual adjustment. This is how it comes in handy for the ham
I like to cook meat in a bag in water, where the water temperature must be maintained at 75-85 * C, and this is difficult to achieve on any stove.

[Doxy]

Doxy, my ham turned out to be undersalted.

Here is some advice to you. If, of course, for Beloboka and when cooking in water. In Belobok, the bag with the filling is not tight.
Therefore, the "external" water in the pan must also be salted. From the same calculation as meat. Then, firstly, the salt is not washed out of the meat into it, and secondly, the osmotic pressures in meat and water are the same.

[Countryman]

Countryman, thanks for the advice, I'll take into account!

For this kind of cooking, I specially bought a small electric stove (glass ceramics), in which you can set the temperature from 60 to 250 * C, convenient manual adjustment. This is how it comes in handy for the ham

Tatyana, I will assume that I have a super-dupper trendy tile ... but gas)))

Velute is not for us - the husband does not accept onions either (((

Sveta, the velute doesn't need a bow ...

Sveta, the velute doesn't need a bow ...

Hmm? And I only know the sauce ...

This sauce is 🔗Velute

This sauce is 🔗Velute

I know that 🔗

Sveta, velute is the base (flour jelly), on the scullion "onion velute"! You can add at least pumpkin, even carrots, even mushrooms to the base, but it will already be carrot velute, pumpkin velute, mushroom velute, etc. Mushroom puree soup is also prepared on the basis of velute + onions and mushrooms))) or it can be cooked on based on bechamel ...

[Doxy]

Doxy, thanks, I will take into account!

Oooo, I'm lucky with that - the burner is giving exactly 80 ° C in my 8 liter pot! I think maybe now I can leave the ham all the time overnight, let it stand for myself, languish ...)))
By the way, the drained ham broth makes a gorgeous velute!

Vera, or anyone in the know, please tell me such a moment. I have just ordered Biovin Shinkovar, I have a few days to study. I can imagine a ham maker standing in a saucepan, like yours, for example, an 8-liter one, on a burner (even with a small fire.). But 80 degrees there is water - this is where - from below, then directly above the fire there should be much hotter than above. And then what about the ham. After all, the ham stands at the bottom of the pan, one might say, right on the flame of the burner and the ham will either overheat from below if it is above the prescribed 80-85 degrees, or it will not warm up from above if these degrees are measured from the bottom layer of water in the pan.

Tanya, Teskomovsky shredder has legs, it stands on low silicone legs, at some distance from the bottom, so there is no extreme heating of the meat below.

The water temperature over the entire height of the pan is approximately uniform, remember the physics lessons - heat always tends upward, which causes circulation. If there is a temperature difference, it is insignificant. If you are afraid of raw meat, leave the ham for longer. My last chicken ham cooked for 10 hours at 80ºC and still remained rosy and tastes tender and juicy!

Thank you, Vera! I forgot about physics. And the fact that Teskomovskaya has legs is good. But my Biovin is metal with a flat bottom and without legs, judging by the photo. You have to invent something.

[svetta]

svetta, if someone does not tolerate garlic (perhaps someone has heartburn), then when cooking it, you need to remove the core from it. There will be no side effects for the stomach. Checked - try it.

[hasia]

hasia, alas, I checked it more than once - the ulcer does not accept it, neither the onion (only in a small amount scalded with a large amount of boiling water), nor especially garlic... Well, so "lucky". Because of this, eating out is a big problem, especially abroad.

Sveta, my husband needs to live in India. There traditionally, onions and garlic were not used in cooking. According to their ancient legend, one woman (or a man, I don't remember) killed a cow during a famine and ate meat. And she buried the bones and skin so that no one would guess.And there the cow is sacred, it cannot be eaten. And then the skin and bones turned into two previously non-existent plants - onions and garlic and sprouted. Therefore, they, as it were, were also considered part of the sacred animal and were not eaten (I do not know how now). Instead, the Indians have other spices. Maybe the spouse was a resident of India in a past life?
I ask dear moderators, sorry for the OFF top. You can delete, if that.

Thank you, Vera! I forgot about physics. And the fact that Teskomovskaya has legs is good. But my Biovin is metal with a flat bottom and without legs, judging by the photo. You have to invent something.

Tanya, try a simple divider, a very useful thing for a gas stove! I was very surprised when I saw him already in English stores !!!)))

Oh, I just have one! And yet, I haven’t seen my ham maker yet, but I think maybe there’s a layer inside at the bottom of some kind or insert there like a can of something inside. It can be not very high, like from sprats. I read that this is also done, if you need to make less ham, not for the whole ham.

Just put on a silicone mat or oven mitt, and nothing will overheat.

checked more than once - the ulcer does not accept it

and if you treat an ulcer? They do it well now
By the way, my stepfather had an ulcer, so he ate onions and garlic for a sweet soul.

But my Biovin is metal with a flat bottom and without legs, judging by the photo. You have to invent something.

You can pick up a silicone mat or, for example, a metal stand for hot

and if you treat an ulcer? They do it well now
By the way, my stepfather had an ulcer, so he ate onions and garlic for a sweet soul.

The ulcer was treated, the bacterium was killed, but about the onion and garlic - everything remained. I think there is also a pancreas hurtful. Or maybe just an individual intolerance

Yes, girls, thanks, I'll think of something, it's not such a serious problem as it turned out with your help.