Homemade ham (collection of recipes for a ham maker)

The ham was made from chicken parts and pork, the color is pale pink

[grinaty]

grinaty Natasha, in which bag did you put the ham before putting it in Belobok? I want to get my own something, I've read here. I used to cook on the stove in baking bags (so that the juice does not flow out).

Larissa, I stuffed the minced meat and tamped it into a freezer bag (I have those with a latch) - in general, all freezer bags are more durable. As soon as I didn’t go out to save the juice: a baking bag was inside, and outside Beloboku was packed in another bag (this is stupid, it still flowed out of the ham), then in 2 bags and you dy)) And how much I I ran out of baking bags - they tear very easily !! In short, then I discovered that the package, even strong!, Is pierced in one place: in my Belobok, a junction of the container was made with a notch in the area of ​​the cutout, along which the top lid slides and falls during cooking.
Well, nothing, I'll think of something
Oh, Laris, so I also read girls and got mine from the mezzanine - let, I think, work some more. So the ham turned out to be valid, I like it

in my Belobok, a junction of the container was made in a jagged manner with a notch in the area of ​​the cutout, along which the top lid slides and falls during cooking.
Well, nothing, I'll think of something

Only a file (an old nail file) will help!

take my word for it, the type of ham from Beloboka is one to one, like the girls from Teskoma.

Nobody doubts! Here the question is not in the "flask", but in the correctness of the process! With good kneading and boiling at 80ºC, ham will turn out to be anything!

Kochschinkenform.
And which I bought EDELSTAHL Schinkenkocher Pressform.

Thank you!

Only a file (an old nail file) will help!

Alas!! There, the edge moved about 1-1.5 mm - I will lay a protective plastic plate so that the bag glides freely and does not tear.

Here the question is not in the "flask", but in the correctness of the process!

Vera, I have already spun the minced meat and cut it, but ran into the recipe: Mistletoe has 2 times salt, and 2.5 times less water than Lena Tim. And they are silent How much to put, in your experience, for 1 kg of meat?

16-18 grams of salt, Mistletoe has unsalted interpretations. Water 100ml.

16-18 grams of salt, Mistletoe has unsalted interpretations. Water 100ml.

Light, thanks, just in time

[Anna1957]

Anna1957, in the instructions for the ham maker they write 18 g of salt, and it is quite enough, but I poured 200 ml of water and then poured only 50 ml, why I don’t know, maybe because poultry meat takes more water.

maybe because poultry meat takes more water

Thanks, I'll take into account, I have half a chicken.

And I don't add water at all. Yesterday I did 500g. pork with fat + 1 breast + 1 short = 900g. Truth in the marinator played for 1 hour. After that, the pieces are somehow juicy and fleshy. Salt added 10g.

16-18 grams of salt, Mistletoe has unsalted interpretations. Water 100ml.

Light, maybe you can still advise me - on what program in Panas (large) can you cook it? Actually, I was going to cook in a saucepan on the stove, and then I read that the girls in Shteba cook, and I also wanted to. On extinguishing, it seems like 90-100 degrees - a lot, and this is probably the quietest, except for heating. Probably not going to work. Have a thermometer, can you check it? Or is it definitely not even worth starting?

And I don't add water at all. Yesterday I did 500g. pork with fat + 1 breast + 1 short = 900g. Truth in the marinator played for 1 hour. After that, the pieces are somehow juicy and fleshy. Salt added 10g.

I don't have a marinator (yet), or rather - I bought it in Fink, but it's defective. Batteries are discharged immediately - it closes somewhere. And I have a dietary option - beef with a curb, so water is needed.

[Anna]

Anna, yes, probably in your case water is needed. And I also love salty. But when I weighed the salt (as everyone writes) and looked at the pile of meat: lol: My hand didn’t rise so much to pour. In general, sprinkled on the eye, and weighed the rest. It turned out to be 900g. meat 10g. salt.

[Anna]

Anna, and here I sit and think too - maybe on the Heating in Panas? But there is no thermometer, I cannot measure the temperature! Can you pour water and measure it?

And what programs are there in your Panaska? languor, heating? multi-cook, as I understand it, no?
By the way, for those who do not have a thermometer, but have wax: wax melts at a temperature of 80 * C.
True, now you rarely find wax even in church candles - more and more stearin and other rubbish.
And stearin already melts at 50 * C - this does not suit us.
If you have honeycombs, it will work too.

[Anna]

Anna, and here I sit and think too - maybe on the Heating in Panas? But there is no thermometer, I cannot measure the temperature! Can you pour water and measure it?

Well, if only tomorrow evening.

languor, heating? multi-cook, as I understand it, no?

My Panas Thai, but his programs are similar to what we sell. There is no multicook, so there are doubts.

I was actually going to cook in a saucepan on the stove,

I cooked on the stove, and in Panas, probably only on heating to put after the temperature has been set. The rest of the programs from 92C are a lot.

I cooked on the stove, and in Panas, probably only on heating to put after the temperature has been set. The rest of the programs from 92C are a lot.

I put a lid on it from the microwave - otherwise it won't keep the temperature (they write in Shteba).

[Anya]

I put a lid on it from the microwave - otherwise it won't keep the temperature (they write in Shteba).

Anya, and from this place can be more detailed? Panas cover? He closes well with his own lid together with Beloboka? And with regard to the temperature on the Preheat - if you check it today - great! I think everyone who has Panas and Belobok will be important! I look forward to your measurements!

[Any]

I think everyone who has Panas and Belobok will be important! I look forward to your measurements!

Any, so Ani is not Belobok! She has BFK (thug Finnish construction) !!!

Ani's not Belobok! She has a thug Finnish design

So the design is the tenth thing. The main thing is how Panasik will keep the temperature. I also look forward to: my daughter has Panas and Belobok, which has never been used. There will be something to tempt her

And I have Panasonic and white-sided. There are doubts about the temperature in the Extinguishing mode. Still, the water will boil. Or does the temperature inside the meat not reach 100 degrees? There is no thermometer, the minced meat was prepared by a turkey chicken. And how much time to cook? Is two hours enough?

[Helen Tim]

On Stew, the temperature is 98 *, cooked earlier on this program for 1.5 - 2 hours. I cooked this roll for 1.5 hours, but it was very pink, I think it should be kept for 2 hours. And a gorgeous carbonade is obtained in 1.5 hours - I took a curing mixture from Carbonade in accordance with GOST in the recipe for a roll (I just need a couple of lavrushka leaves). In Gasha's topic, I described everything in detail:

: 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

And now, just a new toy tomorrow or the day after tomorrow should appear - a smokehouse with a water seal (Helen Tim - I'm studying your topics!). So I want to make a sausage in the guts, boil it at a low temperature and then smoke it! But with sausage I can do everything in DEH 60 on a multi-cooker, but Belobok will not fit into DEH, there is only Panas! And if the temperature on the Heating comes up, I will shout "Hallelujah"! So - all hope is for Anechkin froze!

But didn’t anyone in Panasonic measure the temperature on different programs?
Here, in all topics with discussions of multicooker, such measurements seem to have been. In any case, I have met. Itself measured its slowness on all programs.

In home practice, it is not necessary to cool sausages in water after cooking. In industry, it is necessary to quickly cool in order to quickly slip through the ideal temperature for the development of bacteria from spores - 30-40 degrees. Celsius and thereby increase the shelf life of sausages. I read it from the pros in ki.

Yes. we (ki in the sense) here at you optionally subordinate with advice)
But sometimes it is better to cool slowly, for example, in cervelata and salami, this is for the crystallization of fat on the cut, so that it looks beautiful.

[Doxy]

So I made my first ham in the Biowin shredder.

Pork + beef + a small piece of smoked bacon + spices. it turned out to be easy. True, the pink color did not come out, although the water temperature did not rise above 85 degrees. the temperature of the cooked ham was 78 degrees, but it was necessary like 72 maximum. But it turned out a little hard. Either she pressed tightly, or, perhaps, it was necessary to hold more. But delicious. Many thanks to the girls of this thread for their help, especially Doxy , dopleta , Admin... Their tips and posts on this thread were very helpful.

Girls and me, accept, with the first experience. I also have Biovin.
Cooked turkey thigh + pork tenderloin. The color is also not ice, but I cooked without a thermometer. He was only expelled today, but the shredder arrived yesterday. The pens itched. It turned out delicious.

Tanya, how are you, the shredder has washed himself? I had it sour all day and still had to scrub it off. I am sitting now, dreaming of Tescom.

Come on to YOU, okay?
No, I stood in the water for an hour and immediately washed it off with a rough sponge. Maybe it was better for me to wash, that a piece of bacon was ground and mixed with pieces of meat, as it were slippery. Even when I took it out of the refrigerator, I put it in a saucepan with warm 35 degrees water for warming for 15 minutes, and then brought it to 80 degrees over low heat, almost 2 hours, maybe that's why it didn't stick to the walls right away. Then it was cooked for another 1.5 hours at 80. Did you immediately put it on hot or bring it up to 80? Or maybe you did it in the oven, too, probably, it will grab strongly. And also, as soon as I took it out after cooking, I drained the water from the pan, and poured cold water into it and put a ham maker in it to cool faster.
I thought, thought - whether to do with a bag or foil. I decided without anything and it seems normal. But right now, I again stuffed it into Biovin - this time minced chicken (fillet + thighs) and a few pieces of pork and beef that did not fit into the first run. And here the bacon was no longer and not everything in pieces - but minced meat. I'll see how it will be removed. I'll write tomorrow. probably, too, will have to rip off. If so, I'll just put the package.

This time I cooked without a thermometer, so I can't say anything about degrees. I put it in cold water and heated it by eye. Cooked for 3 hours, just in case. Then immediately in cold water, when it has cooled down - in the refrigerator overnight. She pulled out normally, chomped and left like clockwork. But it stuck to the form here and there, just like it stuck. Soaked in water with detergent and left for the whole day. Nifiga is not sour. Maybe it's true, because the meat was not fat. I had to scrub it with my hands, I think the dishwasher would not have done it.

[Anya]

Anya, and from this place can be more detailed? Panas cover? He closes well with his own lid together with Beloboka? And with regard to the temperature on the Preheat - if you check it today - great! I think everyone who has Panas and Belobok will be important! I look forward to your measurements!

I’m not white-sided. Here I put on a combination of a Finnish pickle can with a press, Panas and a microwave lid. The can is upright, the native lid does not close. Therefore, I attracted a convex high cover made of microO. I brought the temperature on the slow cook (stewing) to 90 degrees (missed 85), poured hot water, added cold water to lower it to 80 grams, put it on heating. When heated, it began to decrease to 70, again turned on the extinguishing - in short, you need to monitor the temperature, and this is hemorrhoids. Probably easier on the stove in a saucepan. Or in a cartoon with a multi-cook.

Anya, 70 * C is also normal, just cook a little longer

Yes, the fact is that it is difficult to maintain a constant temperature below 90 degrees - 90 on extinguishing, and drops below 70 on heating (I did not check to what numbers).And when you turn on the extinguishing, the temperature rises quickly - I did not have time to drink a mug of tea. So you need to constantly monitor, and this is annoying.

Girls, did you cook without a package in Biovina? In the same place, it seems, come with a ham maker?
Simply, I also think about buying Biovin.

I had no packages. I also cooked without a package.

Irina, packages are sold separately there, and complete with a ham maker. That's why I thought that we should definitely use them.

Can be purchased complete with bags and thermometer.

Probably you can. I bought in the store "House Garden", there without a thermometer and bags I did not catch my eye. Therefore, I ordered a Teskomovsky thermometer, but did not even bother with the packages.
Of course, if it is included, it is better to buy everything at once.

Packages can be purchased separately. They are quite dense and can be used many times, provided that you do not pierce the thermometer.

[closed]

on heating, it drops below 70 (to what numbers - I did not check).

Anya! Or you can ask to measure the temperature of the water on the Heating in closed cartoon? Yet when the cartoon is closed, it works like a thermos. And the temperature shouldn't drop so quickly. And she should gain more - up to 70? (it seems to me).

I run away for a day, so it's short. To do this, you need to figure out how to install the thermometer in an upright position. The result was not a pink ham, but pressed meat, grayish with white inclusions. In addition, the taste of olives dominated. In short, for the purity of the experiment, you need to try the basic version of pork, and not of beef-chicken with olives and mushrooms, like mine.

Piquant ham with dried apricots in Tescoma ham maker (Omela)

Girls, well, I'm right there! Accept!

Moroccan lamb roll in Tescoma ham (Elena Tim)

Well, I'm here with my ham made of mostly minced chicken (breast + thighs in half and about 1/5 of it - ground marinated pieces of pork and beef that did not fit into the ham maker last time.

And whole chicken hearts and oh, horror, hazelnuts. do not throw your slippers, I stepped and thought it was pistachios. Therefore, it did not work out very well with hazelnuts, it crunches on the teeth. And so it is very tasty, plump, not dry, it is well cut in slices and cubes, if in a salad, for example. Only the hearts on the cut are suspiciously reddish, maybe they didn't make it? (here in the photo, however, a heart got into the cut from the edge). Well, it tastes okay. But next time I won't put them on.
the water reached a temperature of 80 degrees and reached 2 hours, and after that it was boiled for 1.5 hours at this temperature. I did it without a package. The ham came out more or less normally, but it stuck to the walls, it was difficult to wash. For half a day, it was soaked in water, and then, with a detergent and a metal washcloth, I barely tore off the ham maker, the spring, and the lids. When I did not make minced meat, but pieces of pork and beef + ground lard, then this was not the case. Washed off immediately, without souring, just with a washcloth with a rough side.

That's it, and I'm about the same! The hardest part of making ham is washing the ham.

Is TESKOMA also so difficult to wash?

Teskoma is laundered at the expense of times !!!

With my hands ...