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Homemade ham (collection of recipes for ham mills) (page 35)

Yulek
Pakat, so how much do they cost for delivery, I don’t understand? I want to know how much I overpaid or not.
NatalyMur
Yulek, see for yourself
🔗
It consists of a ham maker, 1 kg of special salt (as I understand it, nitrite salt), a package of spices, a thermometer and a package of 25 bags for a ham maker.

Yulek
NatalyMur, Yes, I already saw it. I want to understand how much does delivery from Poland cost? Is it really cheaper than in Russia?
Yulek
NatalyMur, I translated the page that you sent me. Tell me you have already ordered all this as I understand it.?
Pakat
If I'm not mistaken, delivery to Russia costs 20 PLN, but it also depends on the weight ...
Update: sending 40 PLN, memory is already failing, the old one has become ...
NatalyMur
Yulek, delivery cost me 90 zlotys, about 1000 rubles.
I already ordered everything, sent it the next day, I see on the track that it took 3 days to get to Russia, now it is slowly creeping from Bryansk ...
Yulek
NatalyMur, well, firstly 71.7 zlotys is 2840 rubles. This is the cost of this kit. Secondly, it includes (it is for salting meat and not for baking) the same spice, it is for salting meat, and a thermometer. Twine and bags are not included in the set. For all this, you would have paid 1910 rubles.
Yulek
NatalyMur, I am sorry, but it is more expensive and longer! Go to I have their discount. Write in a personal. If interesting.
NatalyMur
Yulek, I paid 71 dollar for the whole parcel with delivery, and in Kaliningrad 1 piece of ham with delivery without everything else 1906 rubles.
Yulek
NatalyMur, once again looked at this page, neither intestine nor thread is included in this set.
Yulek
NatalyMur, I do not argue. Each one chooses as it is convenient for him.
Pakat
At the Poles, you yourself can compose a set that you need ...
You shouldn't buy nitrite salt from them, it weighs 1 kilogram, which makes delivery very expensive ...
This and much more can be bought in Russia, an example of a ...
Olga VB
Julia, you do not have to fill out a separate answer for each proposal, you can write them all together.
And if you wrote something, sent it, and then decided to add something, then this can be done in the same message using the "edit" button
Yulek
Olga VB, thank you I will know
Rada-dms
SAUSAGE WITH MILK

Homemade ham (collection of recipes for ham mills)



Asya Klyachina
Quote: grinaty
no HAM taste at all
Buy nitrite salt, at least in "ki", 100 gr. only 50 p. It gives the taste of ham. I also lacked this taste in homemade ham. I did it with this salt, it turned out much better.
And the advice about the inverted lid at Beloboka, so that the bag does not break through, came in handy. Here Countryman-technical head. It's good that I dropped by here.
Pakat
A sample of the new Biovin ham, postponed due to its low capacity ...
I made 1.3 kg of the mixture, 700 grams in pieces, 600 grams of minced meat, began to fill the bag, but everything does not fit into Biovin ... Well, the bag stood in Belobok, to the eyeballs,
barely, barely pulled the springs and then on the second try ...
This means that the real capacity of Biovin is 1.0 - 1.1 kg, Beloboki is 1.2 - 1.3 kg ...
Will stand in the refrigerator until Sunday morning, then in the furnace ...
The next ham will be in Biovina, given its capacity ...
grinaty
Quote: Asya Klyachina
Buy nitrite salt, at least in "ki", 100 gr. only 50 p. It gives the taste of ham
Thanks for the advice! Now I looked at this site - there are all sorts of spices, I will definitely order. And then I will decide on the heating time. Let Belobok rest while, tired of translating products, though the husband and granddaughter eat and praise
Yulek
Pakat, I made ham from 500 gr minced meat and 2 large legs, everything fit into biowin
natushka
Quote: Rada-dms
SAUSAGE WITH MILK
Rada-dms
***
where to see the recipe? Very appetizing sausage turned out.
ksyusha1997
Girls, does anyone buy nitrite salt in Moscow? Throw a link, please!
Scops owl
grinaty Natasha I also do not have nitrite salt. So far I did it without it. Yesterday I could not answer, my daughter was preparing for exams. In general, I got this mode (you yourself understand it manually on a gas stove while you train).
The one with cheese and mushrooms. Chicken with pork-832 gr.Minced meat 2 times through a meat grinder and pieces with minced meat 1 to 1. Salt 13 gr (. At the rate of 16-18 per 1 kg). Cheese 1oo gr. Champignons 70 gr. Ice water 2.5 tbsp. L. (so sausage advised, thanks to him very much) Spices. 10 minutes kneaded in cotton to the threads. I stood in a ham maker for almost a day in the refrigerator. (21 hours) I cooked, slowly raising the temperature (they also wrote about this) for about an hour and a half, and then at 75 another 3.5 hours (it was necessary less of course). The sausage maker wrote that at 80 gr. 1 cm minced meat takes 10 minutes of cooking. I didn’t know and I was too overcautious. Then I stuck a thermometer into the hole, it just got through, inside it was 75 grams. I cooled it down quickly under cold water (it was necessary to shove the thermometer again, noodles) and put it in the refrigerator overnight. Minced meat was not enough and I filled the volume with a plastic sample lid on top of the bag. The one that is heated for 15 seconds. They used to be like that. With her, nothing has become, so that you can cook with them. No broth leaked out.
And the one with pork, beef and turkey pepper for 1 kg 200 g of weight. The principle is the same. Only marinated in the refrigerator for a little more than a day, up to 75 (water temperature) raised the temperature for 1 hour 10 minutes. Cooked at 75-78 for 3 hours (again for a long time) and cooled (maybe it's better so that it cools down quickly inside) for 1 hour in cold water. I opened the tap, let a thin stream and went out for a little while. Accidentally came in an hour later. The color also pleased me, but with nitrite salt it will be even better.
Natasha, if they eat and praise it's good. Do not finish yourself
Pakat
Quote: Yulek

Pakat, I made ham from 500 gr minced meat and 2 large legs, everything fit into biowin
So the weight was 1.0 kg ...
Rada-dms
natushka, I will do it again and put it out, because my mixture turned out to be above the norm and I added more than a glass of milk, and the minced meat "ate it and ate it", I think I would take up to half a liter. When I opened the ham maker, everyone said that it smelled like a doctor's sausage, it tasted good. I'm trying to break holes in the finished sausage, it's getting better.
Scops owl
Urya-urya-urya! The idea came to me. Although maybe someone has already done it, but I'm not in the know. After all, you can cook 2 types of ham in 2 different packages, stuffing one on top of the other in Belobok and cook at a time. So it will be more varied and the output of each gram will be 600, not 1200. It's a bit too much, I want a different ham.
spring
Quote: Scops owl

Urya-urya-urya! The idea came to me. Although maybe someone has already done it, but I'm not in the know. After all, you can cook 2 types of ham in 2 different packages, stuffing one on top of the other in Belobok and cook at a time. So it will be more varied and the output of each gram will be 600, not 1200. It's a bit too much, I want a different ham.
Well, well done, Larissa! Great idea-tip!
Scops owl
Oh, Len, I'm so glad myself. Navargan is different now
Olga VB
Oh yeah Scops owl! Ah yes ... daughter!
Yesterday I also thought that it was possible to make half a sausage with one filling, half a sausage with another, but I didn’t realize at all that it could be done in different packages, but in one bottle ...
Sometimes, for example, you want to experiment, but it's either scary to ruin everything, or you just can't figure out what is better.
And here at least 3 experiments can be done at a time. Urrrryayayaya!
* Anyuta *
Scops owl, Laris, really cool idea!
Monica
Girls, what is the volume in Tescom? I can't find something
Elena Tim
Quote: Monica
What is the volume of teskome?
Per kilogram of meat.
Yulek
PakatIf you have biovinovskaya, then even the instructions say that the finished product comes out 1.5 kg at a time. I cooked according to their recipe
Pakat
My salesman, the Pole has already suggested to me how to fill completely,
put a full one in the refrigerator without sealing the bag, after a couple of hours it will sit down, add everything and seal ...
Yulek
Pakat, I'm wondering how much finished product you have ... and where does the Pole have to do with it? Do you have instructions in Russian?
Pakat
Yes, but it is on paper, but the product in kind, last time 1.3 kg, did not fit into Biovin ...
Yulek
Pakat, DIFFERENT MEAT DIFFERENT WEIGHTS, and the finished product of the ham is not much different from the raw one.The press is doing its job.
Pakat
Okay, I persuaded, let's take this ham, I'll stuff Biovin, to the point of failure ...
MariV
500 g chicken thigh fillet
300 g pork shank
200 g pork shoulder
60 ml dry red wine
1 tsp granulated sugar
sea ​​salt - to taste
freshly ground black pepper (mixture), paprika, turmeric - to taste.

I mixed everything with a blender, put it in a container, pressed it, about 20 hours in the refrigerator and 2.5 hours of cooking.

Simple and easy.

First time in Tescom.

Homemade ham (collection of recipes for ham mills)

I thought about nitrite salt, carefully studied this issue and decided that it was not needed in FIG.
win-tat
Such a beautiful pink ham, and at what t C was it cooked? Interestingly, and with red wine, it seems, no one has done it yet, has it somehow affected the taste? And they mixed it with a blender, in the sense of no minced meat and small pieces at the exit?
MariV
The whole meat mass with a blender. soft meat - chicken - turned into soft minced meat, harder meat - from the shank and shoulder blade - remained in pieces. I scrolled it in several steps, because the blender was very hot.

Cooked at the recommended T - that is, in the range of 75-80 degrees.

The color was pink on the first cut. Today, after ripening in the refrigerator, it is already normal, slightly grayish. As it should be without nitrine salt and dyes.
win-tat
Olga, thanks And about the wine ...?
MariV
There were no consequences - hangover syndrome - after eating ham. I very often add wine to meat - to marinade for kebabs, when stewing.
win-tat
Quote: MariV

There were no consequences - hangover syndrome - after eating ham.

, yes, I'm not talking about that ... Excuse me for sticking, it's just that everyone makes ham with a spoonful of cognac or vodka, and here is wine, and even red ... that's why it's interesting. Maybe some interesting "note" appeared in the ham ...
MariV
To feel the difference, it must be done simultaneously with cognac or vodka, and with wine. And try it. Then it is possible to estimate.
Countryman
Quote: Scops owl

Urya-urya-urya! The idea came to me After all, you can cook 2 types of ham in 2 different packages, stuffing one on top of the other in Belobok and cook at a time.

One view is possible, but in 15 separate packages. Then, after cooking, you can no longer cut it. Each pancake is for its own separate sandwich.
Elena Tim
Countryman, and Countryman! Hi there!
Konstantin, remember recently somewhere a conversation flashed about different times for cooking ham in a saucepan and in an oven? It was about the thermal conductivity of water. How to deal with this? Do you cook in the oven for a longer time than in a saucepan, or leave everything as it is?
Countryman
Everything is not easy there.
In the oven, the main mechanism for heat transfer is not due to thermal conductivity, but due to thermal radiation from the walls to the product. Therefore, in general, you should trust the thermometer placed in the oven with great reservations. Objectivity will be violated. It itself can be warmer or colder than space, due to its own absorbing / reflecting properties.

For good, you need to control the temperature near the surface of the product, but inside it. The radiation does not work there, it remains on the surface and has worked out. If this temperature is kept the same in the pan and in the oven, then there will be no difference in cooking time. But how can this be done technically?
If you compare all other temperatures, you can get anything. However, it will take most of the time to warm up from the periphery to the center. That is, there may not be a big difference, but the crust will be different.

In short, it is necessary to select and, moreover, for each device specifically.
Elena Tim
Quote: Countryman
the main mechanism of heat transfer is not due to thermal conductivity, but due to thermal radiation from the walls to the product.
What did you say?

I'm joking, I'm joking. I understood everything, I will experiment. Thank you!
Loya
Quote: MariV

500 g chicken thigh fillet
300 g pork shank
200 g pork shoulder
60 ml dry red wine
1 tsp granulated sugar
sea ​​salt - to taste
freshly ground black pepper (mixture), paprika, turmeric - to taste.

I mixed everything with a blender, put it in a container, pressed it, about 20 hours in the refrigerator and 2.5 hours of cooking.

Simple and easy.

First time in Tescom.

Homemade ham (collection of recipes for ham mills)

I thought about nitrite salt, carefully studied this issue and decided that it was not needed in FIG.
: yes: The ham is just super! And the color is gorgeous !!! In general, I like the color of the finished product in the ham maker. And it smells REALLY SAUSAGE !!! If you add dry garlic, it smells like a store!
MariV
Well, the garlic smell is not for everybody. In general, garlic is good at fighting off all sorts of extraneous odors, such as sturgeon of the second freshness

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