Homemade ham (collection of recipes for ham mills)

[Vera]

Vera, yes, of course, I absolutely agree - my own ham is super, and homemade bread too, and BUT!
Breads, slightly greased with their tomato sauce and their mayonnaise, with a layer of ham and seasoned cheddar - it's impossible to come off, would eat and eat

That is why I try to make ham at home when the bread runs out and do not bake bread if there is a freshly cooked ham in the refrigerator ...

This is of course a way out, but I'm sorry for my son - there is separate ham from bread - that's only I can, but he refuses.
He still can't eat up the mass, everything burns out, and from such sandwiches he already moans, I'm ready to eat in packs, I can hardly restrain myself so as not to crack myself

I can hardly restrain myself so as not to crack myself

I myself can hardly restrain myself from your detailed description. How was it ....?

Breads, slightly greased with their tomato sauce and their mayonnaise, with a layer of ham and seasoned cheddar - it's impossible to come off, would eat and eat

Oh my God!

Thank you, Lyubasha! Mine will not fit, especially since its bottom is sideways, mine must be put in water and cooked at 80-85 degrees. In our dex60, by the way, there is an 80-degree mode, but it will not fit vertically if the current is with an open lid. But I will cook on the stove, especially since the gas, so the practice is free.

I immediately put my ham in the pan without putting anything, the meat all over the loaf had the same color and consistency. Therefore, I think that dancing with bars is completely unnecessary. Water was poured into the pan 2 centimeters below the lid of the ham maker, there is still a compressed spring.

Nooo, you can only use ham with a tomato or a cucumber! Everything else is from the evil one!)))
Although, if there is a shortage of weight - let him eat, but on the sly from those who have too much ...

Returning to the topic of the thread, I give a link to the technical regulations for the production of sausages.
🔗

[Rada-dms]

Rada-dms, I have a Kitfort tile. Surely Siemens works better. Kitfort works normally at high temperatures, at low temperatures - in pulses, and there are enough of them to make the disk (I have Frabosk) overheat. The disc works more or less normally only with the fact that it is at least 1-2 cm larger than its diameter. Turk is naturally smaller than the disc.
I wanted dominoes, but I never bought them, there is no induction + normal at an affordable price. Tiles with "pancakes" are bored, since all the white enamel that comes across, in fact, turns out to be some kind of plastic that cannot be washed off with anything. And glass ceramics are faster, more economical and more aesthetic. Therefore, I am looking for a 2nd glass ceramic tile.
And the ham Mistletoe I was going to cook in Shtebe, so I have something to cook Teskomovsky shinko / shunko- -var

p. from. looked at your coffee maker, here it was praised a lot
But I decided for myself, if you buy, then carob

[Lettera]

Lettera, put it really in the staff, but the focus failed. Does not pick up temperature when the lid is open. It turned out about 40s in total. Cooked on the stove. So she kept herself perfectly, only hot water was added periodically.

[Ksyusha]

Does not pick up temperature when the lid is open.

Ksyusha, and the lid does not sit on top of Teskomovskaya ham in any way?
I thought in a full butt, but it will fit, without twisting, just to create some kind of tightness.

No, I took a picture, I can't show it yet, there the bowl ends exactly 1 cm below the rim with the thermometer.

[Omela]

Omelathanks for the experience!
So I will also cook on the stove

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p. from.
And if Tekku in a vacuum and on one side in Shtebu? Will it fit?

Just in case, I'll duplicate here again

Girls are Muscovites! Who will wait for Tescom's ham maker? Please buy two pieces from Any Fish. I have a friend in Moscow, but she cannot go shopping with a baby, and her husband works. Money on the first whistle, and this very husband will take the ham. They come to me on vacation in the summer and will bring it.

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p. from.
And if Tekku in a vacuum and on one side in Shtebu? Will it fit?

Only on Thursday I can check. Although, even if it works out, I won't cook like that. It's a pity to pack the bags, then you will have to put something under the ham maker, there are also legs at the bottom. Today I cooked on the stove again, no problem. The temperature was 70-75. Now it is cooling down in the refrigerator. In the evening I'll take a photo

And here I was honored! I did it by hand, since all the heavy artillery of the instruments had not yet been transported to the dacha (for my hands it is just "tin"), this can be seen on the cut. It stood for 2 days. Ingredients: a small piece of fatty pork, a small piece of Austalian steak, chicken breast, a small onion, salt, dried garlic, two tbsp. spoons of red wine and art. spoon of Nasharab, salt.
I cooked for 3 hours on a Kromax induction cooker - a complete headache, all the time I had to monitor the temperature and play with the modes.
The taste is very lean, the density is average, delicious with horseradish, in my opinion you should not spare spices!
I made a small tray of jellied juice from the juice, adding cut meat with smoked homemade chicken leg.

I think that the ground part of the ham, minced meat, should be made fatter.

[Rada-dms]

Rada-dms, beautiful ham!
So, after reading in advance, which can turn out a little dry, I immediately used pork with fat, and meat from the legs. And I got a very juicy ham.

[Elena Tim]

Elena Tim, well, what, as they say, was, I pushed it !! Hunting is worse than bondage!
But it turned out very dietary, I would not say that dry is very, a little hard, maybe three hours is a lot?
In any case, you need to look for options to suit your tastes - such a convenient Teskom ham maker provides a vast field for imagination and activity :)

[Elena Tim]

Elena Tim, you need to try to make a full portion, greasy and slightly smoked;) do you think it will improve the taste?

maybe three hours a lot?

It may very well be! I will cook the next one, I will definitely insert a thermometer in two hours, I will see what the temperature will be inside the ham. If suitable, then there is no need to cook it for so long.
And at the expense of tastes, of course you are right. Just stunned how we are all different! I've made the last ham with cognac and Provencal herbs, Duc was not particularly impressed with the taste, I would have been sharper, more peppery, and with garlic. And my husband ate it with pleasure.

it is necessary to try to make a full portion, fatty and slightly smoked;

At the expense of the fat one, I agree. But at the expense of smoking ... she will release the last juice in the smokehouse, if it does not fall apart before that. But although, try it, it will turn out badly, but I'll watch from the side!

It may very well be! I will cook the next one, I will definitely insert a thermometer in two hours, I will see what the temperature will be inside the ham. If suitable, then there is no need to cook it for so long.

And what should be ??? Inside.
And then I already do it in a high mug with a load In Shtebe ..

[Lerele]

Lerele, studied this topic today. They write that 72 degrees. ------ Heat treatment of cased hams is carried out at a temperature of 75 ° C - 78 ° C. The duration of the cooking process depends on the diameter of the loaf. The readiness of the product is determined by the readings of the thermocouple, the data of which is reflected on the computer display (the temperature in the thickness of the product must be at least 70-72 ° C). After cooking, the product is cooled under a shower with cold water, removed from the mold, placed in a container, and then further cooled in a refrigerator at a temperature of 0-6 ° C.

Thank you!! I had 77, I already put on the chill.

Something not very thickened, could not stand it, cut it warm.

[Lerele]

Lerele, and you kneaded the minced meat well before cooking?

So it is not just necessary to cool it for taste - it ripens for several hours with rapid cooling and with subsequent exposure in the refrigerator under oppression.

The minced meat was kneaded for 14 minutes, it seemed to stretch. But I didn't finish reading about ripening, I already got it into the refrigerator without a load. Crow.

[Lerele]

Lerele, do not be upset, hard in learning - easy ... on the table.

Well, it's okay, next time it will definitely work out! Now you know everything!

[Lerele]

Lerele, I cooked without any weighting agent at all. When I put the sausage structure in a container with ice water, only then did I put the weighting agent. And then the ham also matured with a load. I posted a photo with Lenochka Tim in the subject of a ham recipe.

Here it is - a wave of enthusiasm!

Only on Thursday I can check. Although, even if it works out, I won't cook like that. It's a pity to pack the bags, then you will have to put something under the ham maker, there are also legs at the bottom.

Yes, I also thought that every time the toad wasted packages would strangle
Still, you will have to look for a suitable pan ... or wait for a new Shteba, with a 6-liter bowl

toad stifle packages to waste

Here it is - a wave of enthusiasm!

This is not just a wave, but a tsunami
I do not eat sausage from the store, I need a ham maker, but since it is not available yet, we use what is at hand.

Ham "Milk" in Tescoma ham maker (Omela)

Is that how you get it pinkish?
I even have a color like boiled meat

[Lerele]

Lerele, it is said that pink is obtained when cooked at low temperatures. that is, hemoglobin is not destroyed.

So I did it in the headquarters at 78 degrees. Need it lower?

I did this one at 80C, and the second one at 70-75C. I don’t know why you don’t have that color.

or wait for a new Shteba, with a 6-liter bowl

And why should I wait for her, the lid will still not close

So I did it in the headquarters at 78 degrees. Need it lower?

in Belobok?

Ham "Milk" in a Tescoma ham (Omela)

Eh, this was the last straw, I have to buy. I love ham since childhood

have to buy.

do you still doubt ???

in Belobok?

In a high circle, and oppression ... trees, as they say, are placed so that the doors do not bang against the wall. Stopper?

[Ksyusha]

Ksyusha, that's what I wanted to ask - you wrote that with the lid open the stem does not gain temperature - but how many degrees did you set? Even if you set 88, it still won't get even 70?

Even if you put 88

Yul, so there is a maximum of 80 on Heating ... that's the problem.

We only have 70 on Heating and not a step to the side
I mean the second mode set by temperature - Stewing seems to be (the thermometer is drawn) - it is from 82 to 88 - maybe on it with an open lid you can bring the body of the ham to 72

I didn't even think about him. Only this yearning is called, it will probably take a long time. Theoretically, you can try.

do you still doubt ???

I doubted that I urgently need it, I have no doubt, an epidemic ...

In a high circle, and oppression ...

Oh, girls, what a yummyaaaa !! I cut a new one now. Due to the fact that I beat it in Thermomix, the structure was like a sausage.

And in the Philips HR 1669 blender

with such a kneading hook

can I knead this stuffing? or is it better, for example, in the Profi Cook PC-MCM1024 multi-blender?


our troopers have already bought hams on the root in another store

Oh, girls, what a yummyaaaa !! I cut a new one now. Due to the fact that I beat it in Thermomix, the structure was like a sausage.

photos where?

In ProfiCook knives, there will be not ham, but sausage. A hook can be in Philips, if the volume allows the flask. Even in KhP, the girls spoke it is possible. Photos tomorrow, I'm crawling away.

By the way, I beat it with my hands in the dairy, not for long. I just threw chunks of minced meat on a plate. I've always made sausage like this before.

[Lettera]

And in the Philips HR 1669 blender

Lettera, LenaThank you, I already forgot that I have such a garbage with a Phillipse hook, I'll have to try!

[Omela]

Omela, for half the load there will definitely be enough volume, I don't know for more. For 2 times, you can probably try

By the way, I beat it with my hands in the dairy, not for long. I just threw chunks of minced meat on a plate.I've always made sausage like this before.

It is also an option! Somehow, with gadgets, you forget that you can do something else with your hands

julifera, but not at all. I don't have a harvester ... yet, so I'm trying to use what I have

Girls, I also made ham yesterday according to the latest Khlebopechkinsky developments. Here is:



In the corner, I touched it with a knife and cut off a crumb, and so it is very monolithic.

I cooked in a suitable mug, two dumbbell pancakes acted as a press (total 2 kg). I wanted to cook on heating in a pressure cooker, and when I measured the temperature, the maximum temperature turned out to be 67.7 and I decided to cook on the stove because pork meat and only a little chicken fillet.

Now I think that I will try on heating, but I will cook longer than on the stove.

The ham turned out to be very juicy, dense, tasty. I put in a lot of spices, including nutmeg, cardamom and it got a very sausage flavor.

I kneaded for 10 minutes with a mixer, and I will try other methods.