Homemade ham (collection of recipes for ham mills)

Teskoma is laundered at the expense of times !!!

I confirm! From it only the fat needs to be washed off, there is nothing else on it. The only time I made, in my opinion, a lamb roll, inside the flask, in some places, there was a grayish bloom, like from meat foam. Well, out of habit after Redmond, I rolled up my sleeves, going to scrub it with the hard side of a sponge, put it under the water ... and take it and float everything!
That is, nothing holds on Tescom at all, except for fat!

Personally, I decided to follow the "Leninist way". Considering my three-year experience of using "Beloboka", I bought such a jar.

Paid 310 rubles. Production (as written) Hamburg, name Bekker... Material stainless steel 0.5, diameter 100 mm, height 170. To finish press work for it for a couple of evenings. In addition, for a start, I have two suitable weights made of titanium. 1.9 kg vs 440 g

nothing holds on Tescom at all, except fat!

The smell lasts, does not wash off. I washed it with my hands - it's horror in general .. it stinks of the previous hams, then I washed it in the PMM - but it still smells.

The smell lasts

I went, sniffed - it doesn't smell ... Svetlana, what did you cook in it? What smell does not leave?

I cooked ham three times, once with turmeric, the rest only with dry herbs and pepper. And it smells like ham. ...

It's strange, mine doesn't smell at all, though I cooked in it for a long time, almost a week ago. At first, it also seemed to me that it remained "fragrant" after heavily peppery beef, but now I smelled it - it doesn't smell!

odor retention and adhesion depends on the density-porosity of the material

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

Olga, how much to cook at 70 degrees? I cook at 80, the result is good, but not close to sausage, rather to boiled meat. We must try to reduce the cooking temperature

The smell lasts, does not wash off

I went and smelled it - it doesn't smell.

Look, it never even crossed my mind to smell it! What for?
Now I took it out of the dishwasher, stuck my nose ... to be honest, we can say that it doesn't smell at all, and even more so it doesn't stink. Maybe because the last thing in it was fish "ham"? She's without pungent odors.
But somehow I didn't bother at all about this.

Flax, I don't smell - I smell like ham. Even after the first time I noticed that the smell from it was too strong. But I washed it a couple of times and stuffed it into the box. A day later I took it out, opened it to stuff the next one - and the dukhan with the last ham.

[Loya]

the result is good, but not close to sausage, rather to boiled meat.

Loya, there may still be a question in preparation - pickling, kneading, pressing.
Try to do it once clearly according to the recommendations: marinate, knead until white threads, put under a press for 48 hours in the refrigerator (well, at least 24), put it in cold water so that the water covers the entire surface under which there is minced meat.

Olga, how much to cook at 70 degrees? I cook at 80, the result is good, but not close to sausage, rather to boiled meat. We must try to reduce the cooking temperature

Of course, it would be better to measure the temperature inside, but it seems to me that 3.5-4 hours at 70 * C should be enough.
Also, remember that if you only use "dry" meat (lean pork, chicken breasts, etc.), then the final product will be dry.

The smell lasts, does not wash off.

Cold salty water helps to get rid of the smell, you can even with pieces of ice - pour it, after an hour rinse with cold water.
You can also wipe with a slice of lemon, pour cold water with the same slice, rinse with COLD water after an hour.

odor retention and adhesion depends on the density-porosity of the material

Hmmm ... For example, the smell of cologne from one filling is absorbed even into the glass. And tightly.
When I walked through the consumptive department ( 🔗 ), there was even a rule in the sanatorium - the hangover "cologne" glass, which was available in almost every ward, was marked with a colored rim made of reeled tape. So that tea or vodka is not poured into it by mistake. And so that the unmarked cologne is not drunk.

The smell can also be from the fact that after washing it is necessary to remove the flask itself without closing the lid until the next use, otherwise it simply "suffocates"

🔗

Naughty man!

Here is my ham, pinkish



Regarding washing, I immediately soaked it with soap, while cutting, fotala, stood. Then I washed it with a washcloth once, did not notice any adhering pieces.
Now I went and smelled it, it doesn't smell.

And if you put a plastic food bag in a ham maker, then the thick one should probably, the thin one will not work, probably? Well, I mean, if you cook on the stove at 80-85 degrees, not in the oven?

Here is my ham, pinkish

Well, very appetizing, beautiful ham. Is it in Biovina?
I like my Biovinchik, although it was difficult to wash, so shiny, neat. I thought it would be more, but as a result, it intermeddle with 1100g of meat or minced meat. I kind of heard that 1500. And we don't need stock. But it turned out that it is smaller, and that the inner diameter there is not 12 cm, as it is written, but 10 cm and the height of the glass is not 19 cm, but 16.5. So a very suitable size!

Yes, in Biovina.
And I had 1 kg of meat and everything was not included
Although maybe I weighed not so. I do not know. It is easy for me to wash, but if there were more, I would not be offended

By the way, I have a few bags for it in the kit and this special salt, or rather saltpeter or something. 2 grams of it should be added according to the recipe.

Did you add ham to this? I read that this potassium nitrate makes the color beautiful.

Yes, I added a pinch. Because I remembered, when I was already kneading, I took a pinch with my hand and showered it. And it was necessary 2 grams, it was too lazy to get the scales. Again.

[Lerele]

Here is my ham, pinkish

Oh, what a beauty! Stunned!
Lerele, in !!!

Has anyone tried to cook (bake) in an airfryer, that is, put a ham into an airfryer?

Here, this question interests me too.

Has anyone tried to cook (bake) in an airfryer, that is, put a ham into an airfryer?

I tried it - I didn't really like it .. there the ham turns out to be drier

I tried it too. Three years ago once. Due to the drying out of the ham, there was an overuse of spices, yes In general, I did not like it either.

So the best cooking method is boiling in water?

the best way is in the oven with a fan. Why? Water has a high thermal conductivity and any excess temperature is quickly transferred to the product. Air has much lower thermal conductivity and a little more flaws can be allowed)

I really want to try making ham. There is Beloboka, I did ... before, now lies. It turned out dry every other time. The sleeve was torn inside all the time. So I'm thinking, what to do, what to cook in? There is only a baby PANASONIC multicooker and a Brand 6060 pressure cooker.

[Kolbasnik]

Kolbasnik, thanks for the explanation. But I have an oven without a fan, as it would be convenient to cook in the oven.

fomcaSveta, I also have a Brand 6060 pressure cooker, if you cook in it, then write about the result later.

the best way is in the oven with a fan

Explain, please, what is the difference between cooking ham in an oven with a fan and cooking in an airfryer? There is only one principle, if I understand correctly: temperature and air circulation?

yes there is no difference. there is only a nuance with the temperature in the air grill, if you can maintain a stable 80 degrees, then the air grill is perfect.

[The content of the MB is brought to a boil - 98 C, and then the temperature drops to 80 C]

did ... before, it turned out every other time dry.

so I had the same thing ...

There is only a baby PANASONIC multicooker and a Brand 6060 pressure cooker.

Svetik, choose any program where the temperature will be in the region of 80-85 degrees. I do it in Dex on manual mode, but I have instructions for dex, indicating the temperatures in each mode ...
It's hard to say about a pressure cooker - after all, there will be pressure there ... maybe then it's easier on the stove with a thermometer?
Girls, now I opened the Table with modes to Dex ...
Of the most suitable (including in Panas), I think that there will be milk porridge ... because the instructions for this regime say: The content of the MB is brought to a boil - 98 C, and then the temperature drops to 80 C...
You can suggest this option: set the "porridge" mode, put the ham in the MV for a while (so that the ham warms up to 80 C), then, when the moment of boiling comes, take out the ham, wait a little so that the temperature inside the MV drops and continue on "finishing up" .. Of course it's dreary, but with these multi models it is difficult to think of anything else ..

I, too, have a Dex 60 cartoon, and I'm looking into the languor mode. there the first hour is 45 degrees, the next two hours are 65, and then all hours except the last two are 85 degrees, and the last two are 95-98, but you can set the time on the timer so that it will be ready before these last two hours. For example, set the mode time to 8 hours or more. The first hour just the water will be heated there up to 45 degrees, then put a ham maker there. In 2 hours there will be the required 80 - 85 degrees. By the way, on the stove in a saucepan with water over low heat, it also takes about 2 hours to reach a water temperature of 80 degrees.
So the chic Mode for Ham Simmer. It's just a shame that my Biovin does not fit into the cartoon while standing, and you cannot put it on one side, there is a hole on top for a thermometer, liquid will flow out.

[Mona1]

Mona1, Tanya, I also looked at this mode for a long time, but then I refused it, because in fact, these 2 hours of the cartoon work "idle" .. I usually have the ham completely ready after 2.5-3 hours .. so maybe, again, play around manually .. for example, first 60 degrees for 20-30 minutes, and then immediately 80 degrees ..

Yes, you can try it on Manual, too, a good option.

Nothing wasted, - ask the sausage.

Girls, one more ham for our piggy bank! Help yourself!

Smoky ham with baked pepper in Tescoma ham maker (Elena Tim)

Mona1, try to build a bag out of a baking sleeve, put meat in it, tie it in a ham maker. I think the juice will not flow out (and the thermometer can not be inserted if the temperature of the water in the multitude is strictly kept).

Also, for our ham maker bags are sold separately 20 pcs 20 UAH. When I run out, I will buy mine from the set.

Today, for cognitive reasons, I measured the force of the springs on Belobok. When fully filled, each spring produces just over four Kg. That is, the total compression force of the covers at the beginning of work is 12 kgf. Interesting result.
And I'm in my new jar I thought with a two-kilogram load to do everything about everything.

Think Kostyukha! Think now ...

Well, girls and boys, I have read this topic, salivation began to flow, so I wanted to make the ham myself! minced beef and pork farmer brought me and also homemade chicken. I bought a bag of pistachios, I love them in sausages. I ordered Beloboku in the joint venture and already bought it, I admire her. We must finally decide on the recipe and make this miracle

[Alyona]

Just be careful with the white-sided, Alyona, you need to get used to it, otherwise some were injured during the first use.

Here, maybe someone needs it, she took a picture of her Biovin, how he fits into a cartoon casserole (I have a Dex60), how he stands there and on the second and third photos - he lies.

Lying perfectly fits, only when I fotala, I didn't put anything on the bottom and around. When I do it, just a linen napkin or something else, so as not to scratch the coating.Well, well, it will be completely covered with water and the multi lid will close without problems. Well, standing up doesn't fit. One problem - if lying down - the juice will flow out, and the water from the pan will penetrate inside through the hole for the thermometer, well, the cracks under the lid, there is also not hermetically sealed. When I stood in a saucepan on the stove, I did it, then the water does not reach the lid and nothing gets. And so it will be necessary to pack the inside and then, when we put the minced meat, then tie it somehow, and then press it. You just need to think about how to tie it so that it doesn't break during pressing. Well, and of course, then there is no question of measuring the temperature of the ham inside, that is, you don't need a thermometer in this case.

[Alyona]

Just be careful with the white-sided, Alyona, you need to get used to it, otherwise some were injured during the first use.

What caveats! Well, what is injured there? Hook the springs in the upper hole in the lid, pull the RING downwards, insert the hook into the intermediate hole in the middle of the can, so all three springs Then turn the can over and alternately rearrange the springs, holding the ring, to the bottom of the case. Everything is easy and simple. A friend of mine, having read the warnings here, was afraid to use it. Now she is surprised that she took the instructions in hand, but did not really read it. And the ham turns out not worse than in Teskomovskaya, and maybe even better, and my bag never breaks, but I cook in a STEBA pressure cooker, SETTING THE HEATING MODE 79 GR. And when you didn't start cooking in Teskomovsky, you cooked for 1 minute under pressure and left it on the heating for a couple of hours. I cannot understand how best, but I repeat after you, I take your reasoning into service. I have Redmont, and in the Krasnoyarsk store you could freely buy a couple of weeks ago, until you robbed, that's what advertising means - the engine of trade ...

Alena, I have Belobok and I cook in a multicooker.
And, thank God, there were no problems, although I would not say that everything is extremely simple there - I had to adapt.
Some just complained about injuries and broken nails.
You will forgive me for daring to warn you against this.

I have Redmont

So Redmond is safer white-sided after all? can I accidentally cut myself with Redmond?

So Redmond is safer white-sided after all? can I accidentally cut myself with Redmond?

I have Redmont, with Beloboka they seem to be outwardly similar. From the moment of purchase and until now, I have not experienced any difficulties, I close everything according to the instructions, first hooks to the middle of the can, then fixing all three, turn the can over and rearrange it to the edge. Now, if I immediately tried to the edge, then really, it was necessary to align, get out, began to do as it is written in the instructions, why should I invent difficulties. No, I didn't cut it, it's not a Berner grater, there's nothing to be afraid of. But after having done all sorts of recipes every day, I myself invent what to fill, ham, I realized that they were already fed up, I need to cook it occasionally. Having bought Teskomovskaya, your excitement will also pass in a couple of months, it will not matter which one to cook, so my opinion is that one, any brand will be enough, and in the heat of this excitement there are several, you should not look around the world. But this is my opinion ...

But this is my opinion ...

Thanks for the answer, I don't have any ham yet)) and that the excitement is passing - I am aware of this, and not in two months, but much faster. everything then lies, is very rarely required. I'm just afraid of white-sided in any case, I saw Redmond in the store, and they are still waiting in our city, they say I haven't come yet. so I wait and choose.

Elena, it is better to wait so that any doubts do not enter your head, you will still play enough with her. They will appear in Chelyabinsk soon, don't look all over the world ..

just white-sided I'm afraid anyway

Why? I've been using the white-sided one for a year and a half - no problem!