Homemade ham (collection of recipes for ham mills)

From the remains of minced meat I made sausage mince in a jar. I cooked in a pressure cooker.

Anya, it turned out great.

Thank you, Oksanochka! I tried, and I also really like the result

The photo did not show the color, only a little on the nearest piece. The color is pinkish, not as gray as it seems from the photo.

I also turned pink a little 0, so I cooled it incorrectly, or something. But delicious !!

I’m thinking, if there is no mechanism for kneading minced meat, and beating laziness with your hands, maybe put it in a Tupper bowl with a sealed lid, let the air out and shake for about 20 minutes? A vacuum is created there, albeit not large.

And in HP, after all, is it possible on the prog dumplings? Or a mixer with hand dough hooks?

And in HP, after all, you can on the prog dumplings? Or a mixer with hand dough hooks?

Sveta, this is possible. I have none of this, and the marinator too, and the evacuator. And I want a ham. So I think to adapt.

And another stupid question - if there is a multi-cooker with a multi-cook, is it really possible to cook ham in it with the lid open? Something I doubted whether it will maintain the set temperature?

Homemade ham in Tescoma ham (basic recipe) (Omela)

is it really possible to cook ham in it with the lid open? Something I doubted whether it will maintain the set temperature?

I did not succeed in Shtebe with the 80C installed.

I’m thinking, if there is no mechanism for kneading minced meat, and beating laziness with your hands, maybe put it in a Tupper bowl with an airtight lid, let the air out and shake for 20 minutes? A vacuum is created there, albeit not large.

Svetlana, you can easily replace the kneading with intensive stretching. What is kneading, what is shaking in essence - mixing!

Dear, no need to beat off the minced meat. Stir with your hands for 3-5 minutes until the water in the recipe is completely absorbed and white threads appear. In the same way as the dough - mix strongly, crushing the minced meat pieces as much as possible.
Patting and shaking doesn't work)

Here is a photo of my turkey ham, chicken breast and walnuts, I apologize for the photo, I do not know how to photograph beautifully.
🔗

[Tanya]

Tanya, the beauty!!!!

Kolbasnik, thanks for the information, I typed books, I'm sitting studying materiel.

[Omela]

Omelaand how delicious: two-ok: and most importantly, everything is natural

and most importantly, everything is natural

Here is a photo of my ham from turkey, chicken breast and walnuts

Tanya, great ham, smooth and dense !! What did you grind with?

Girls, I still can't figure it out, why don't you cook sausage in a slow cooker? Doesn't it include a ham? This is one thing. Sorry for the saucepan? So there is a stainless steel (I have it for sure!). Temperature not set? There is a multi-cook! I really want homemade sausage, I think what kind of ham to buy? So that for such krivoruchkas like me (so that without problems and only on gadgets "muddle") and cook in MV (on a multi-cooker, for example). Py sy: I'll burn it on the stove!

why don't you cook sausage in a slow cooker?

And who said we don't cook?
I do it in dex with a manual mode of 80 C. I take the pan from Skurlushi - due to the fact that it is thinner and it is not so sorry for it. It turns out great!

[Loya]

Loya, the problem is that the Tekskoma ham maker cannot be put on its side, and while standing it will not be covered with water to the desired level, and the MV lid will not close.
In a slow cooker I cook ham in Belobok's ham maker.

Fine! And in what ham do you make?
Oh, already answered

In a slow cooker I cook ham in Belobok's ham maker.

I began to read a little about this ham maker: both hands cut, and everything is rammed somehow unsuccessfully ... How is your process?

[Loya,]

Loya, everything suits me. We are not cut.
Recently I wrote about the process:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1429.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1429.0
About Belobok, start reading the last 20 pages - a new look at cooking technology.

The last 20 pages of THIS topic? Or follow the links?

And I bought myself Biovin on ebee
Because it never appears on the site, they write unavailable.

What kind of animal is this? I can only order a Redmond ham. Pickup only she. I don’t want to bother with mail.

This is a ham from Poland.

[šunkovar orion]

it szynkowar biowin
sold in Poland. In the Czech Republic, it is also called šunkovar orion

[Lerele]

I bought myself Biovin on ebee

Lerele, and what is this thing called in German?

By the way, I just looked, the price of the Biovin shredder is 53 zlotys. 🔗 Not 200, but a little expensive for plastic. In summer - July-August I am going to Poland. But still I think to get my Belobok. I never had any problems with her, but somehow I forgot about her.

[Lyuba]

Lyuba, Biowin made of stainless steel, this is Teskoma made of plastic.

[Lerele]

Lerele, and what is this thing called in German?

Kochschinkenform.
And which I bought EDELSTAHL Schinkenkocher Pressform.
But I dug everything, we have it on the site, but it is written out of stock. I found one on ebee, and yesterday I found it on Polish sites, wrote to them, but they don't send it to Germany.

Lyuba, Biowin made of stainless steel, this is Teskoma made of plastic.

And I myself was surprised, but I gave a reference - look, there is plastic!

) since waiting for us, death can be like :)) to understand exactly .. is it necessary or not .. I decided to try
since there is no shredder .. but we have a lot of options .. I took chicken (2 pcs) lard pork + salt + pepper + paprika
meat and bacon were interrupted in a grinder .. and put in the cold for one day.
today I took it out, took a food film, formed a sausage .. wrapped with a film (Natasha-Chuchelka had a winding option)
and put in a saucepan for 3 hours at 80 g
I didn't add garlic inside .. I bought a seasoning of garlic pepper .. when I blinded them with a sausage .. I just sprinkled it on top .. then I twisted it with a film.
could not resist .. a little cold .. cut the film ..
the breast is not dry .. the fat is not felt .. a little spicy .. garlic .. wave .. there is no obvious smell.
does not disintegrate when sliced.
(photo doesn’t ... there were screams .. which is so little :)))


----------
I'm finishing it .. I just remembered :)) .. when I blocked the kuru .. I sprinkled a couple of spoons of extra Hercules ..
why did I forget .. when I took it out of the refrigerator after standing .. I didn’t see it ... dissolved in the meat.

[Tanya]

And I myself was surprised, but I gave a reference - look, there is plastic!

It seems so, the photo is unfortunate.
Here at Tanya there is Photo alive.

I really want a ham from Teskoma or Biovin .... I will wait for it to appear in Moscow, or at least it would be possible to order it via the Internet .. While I am making ham in a bag or in the oven.

Girls, look, there are a lot of cool ham recipes for Beloboka, but I think you can make models in any of them
🔗

Girls, look, there are a lot of cool ham recipes for Beloboka, but I think you can make models in any of them
🔗

Thanks for the tip!

Oh, girls, and I, succumbing to the general enthusiasm, took out my Belobok from link... Taking into account new knowledge and illustrative examples, I decided to build something tasty. I made minced meat: a third - chicken (meat from a half carcass), the rest - pork. I ground half in a meat grinder, cut the rest. She mixed it as taught: with the hooks of the mixer (by the way, it is convenient, hands are clean), kept it in the refrigerator for 12 hours and filled it in Beloboka. It seems that I have foreseen everything so that the juice does not leak out: and the lower hooks did not catch in the slots, but over the edge of the glass, I put a circle cut from the plastic lid on top, and I took the package itself plump (for freezing). I wrapped it in a thin towel and put it in MV (I have 37501), flooded with cold water and set the temperature to 80o. I myself do not go far, I keep my finger on the pulse. In short, exactly one hour later, the water in the bowl warmed up to 70 degrees, then I started counting - warmed up for another 3 hours (the water temperature by the end increased to 77 degrees). Almost no juice leaked out. After cooling and holding in the refrigerator, I opened it.What can I say - it turned out delicious, juicy enough and soft, BUT !! the color clearly "played around" - no pink shades were observed Conclusion - I digested it ??? Probably next time I will cook for an hour less, I think correctly. By the way, the output is quite decent - from 1200 minced meat (1060g of meat there) we got 930 g of ham. Girls, thank you all so much for the ideas and for sharing your experiences. I will repeat it again (I will rehabilitate Belobok, so why is there - it is very convenient to cook in a multicooker in it - you can put it and forget it), but I will definitely order Teskiy.
I am correcting myself (otherwise I am all girls and girls) Special thanks to the Compatriot (Konstantin) and Kolbasnik - for the theoretical justification and practical recommendations

Made ham in Belobok. Everything is as usual, I just cooked it in Shteba at 75 degrees for 3 hours. When cooked this way, the ham is much juicier. She cut it as thin as possible, somewhere 2-3mm. Nothing crumbled, cut very easily. This time, the springs from Beloboka were not tightly pulled, just to pull the top cover. The husband said that the pieces fell apart, but nothing fell apart. As Sausage Said: that you can cook in anything, the main thing is not what to cook, but how to cook. My conclusion: the ham is needed to give shape, and not to be tasty and tasteless. And much depends on what kind of meat you put. Supplement to the previous answer: Shteba reached 75 degrees in 15 minutes.

I will repeat again (I will rehabilitate Belobok, so why is there - it's very convenient to cook in a multicooker in it - you can put it and forget it), but I will definitely order

Finally I received comprehensive descriptions of cooking in Belobok - Redmond in a multicooker! Only now I don't have a thermometer, I'll be guided by the icons on the MB. Thoughts 2: there is a Soup program, and there is a multi-cook. I will try both on one and on the other and compare! Pe Es: there is no ham maker yet, but there are already a lot of plans!

[Loya]

Loya, soup, is 100 * and more. What for?
There is also a multi-cook.

Multi-cook 80 degrees for 4 hours (taking into account the set temperature)?

3 is enough.

3 is enough.

That is, 1 hour to set the temperature and 2 hours to cook? That's exactly what I want to try

There, all 3 hours for a set of temperature: as soon as in the middle of the meat the temperature "picks up" to 72 * C - everything is ready.
In about 3 hours at 80 * this happens.

No, I'm talking about a set of water temperature in the MV - 1 hour, and then the actual cooking for 2 hours at this set (72-77o) temperature

Oh, I didn’t see the next message)) Unfortunately, in Belobok you cannot measure the temperature inside the ham during the boiling process in MV.But next time I’ll drill a bigger hole in the top cover (for a thermometer) and try to measure it before cooling. Day in 3 I will report

Girls, I made ham in Belobok using the right technology. It turned out great: both in taste and in consistency. I can't transfer a photo from my phone to a computer, so take my word for it, the ham from Beloboka looks one to one, like the girls from Teskoma. Preparing for 3.5 hours at a temperature of 75 degrees in Shteba

It turned out great: both in taste and in consistency.

What about color?