Homemade ham (collection of recipes for ham mills)

What did you say?

Well, here's another look about heat transfer - "Lecture on thermos, read by the Countryman ..." 🔗

I'm joking, I'm joking. I understood everything, I will experiment. Thank you!

Good luck!

Per kilogram of meat.

Thank you

like yesterday's sturgeon.

Aha, second grade

[Olga VB]

One view is possible, but in 15 separate packages. Then, after cooking, you can no longer cut it. Each pancake for its own separate sandwich.

Yeah, one with a spoonful of cognac, the other with vodka, with moonshine, etc. Well, like we taste (and the spoons are so different for everyone)
Olga VB Olga* Anyuta * Anyuta Well, now we'll feed the pets. : m_zh: Additives are also convenient to compare and the amount of spices. I’m afraid to overdo it and don’t report it, it’s even rather bland for me.

I also make a neutral taste, because I myself like not very exotic shades.
And the husband loves prettier.
Therefore, I add all the ideas to him in mayonnaise - he tweaks the sausage from above, and everyone is fine, both me and him.
And now, according to some clever tips, I can do it in one bottle with or without undertakings.

Well, I also "blinded from what was." We do not eat fatty ham, therefore without bacon, fat, etc. Marinated in the refrigerator for 15 hours. I cooked in Teskome for 3 hours at 80C, next time I put a divider, otherwise on the smallest burner t C I still tried to gallop forward. I had to add cold water several times. But the taste ... it's something, I got something between pork and ham.

Girls, today I made a pate in a ham maker. Tomorrow will be ready. Place the recipe here or in the usual section?

My story with Biovyn! Love till death! Summer days ham

I thought about nitrite salt, carefully studied this issue and decided that there was no more in figs: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=4095.0needed.

It's a matter of taste, but I liked it with this salt, and it is added not only for taste, color, but mainly to prevent the development of pathogenic microflora.

My story with Biovyn! Love till death!

And again Belobok instead of Biovin, again missed with a weight, does not fit 1.2 kg into Biovin, at least cry ... Yes, and into Belobok, he barely shoved it, on the third attempt he tightened the springs ...

It's a matter of taste, but I liked it with this salt, and it is added not only for taste, color, but mainly to prevent the development of pathogenic microflora.

Please tell me how much nitrite salt do you add? Are you partially replacing table salt or only nitrite?
I ordered a ham, bought a nitrite salt for testing. I don't know how to use it correctly yet. I would like to put less, so to speak, only for taste and aroma.

Instead of regular salt, I added 17g per 1 kg of ham to the ham. The taste is good. The only thing I don't add nitrite salt to sausages for frying.

[NatalyMur]

NatalyMur, Thank you!
Tell me, does it taste salty?
I read about nitrite salt, I got so much information, I'm afraid to use it incorrectly.
I realized that it is imperative that a long exposure in the chill-out is necessary and then give 1-2 to stand with someone. temperature for "work" nitrite salt.
Correct me if you do not understand.

[Elenka]

Elenka, for my taste it was well salted, but everyone has different tastes ...
I stood it for 1 day, but they say it is better for 2 days, then I put a ham maker in cold water and kept it in a slow cooker for 1 hour, setting the mode to 50 degrees. It seems like gradual warming is needed. Then she turned it on for 2 hours at 80 degrees.I turned it off, because I saw that the internal temperature was 76 degrees, and this is already too much. Then chilled it in cold water and in the refrigerator. Every day it becomes more delicious, there is a ham taste ... They say that sausages with nitrite salt should not be heated above 120 degrees.

and then give 1-2 to stand with someone. temperature for "work" nitrite salt.

If you are talking about 1-2 hours, I agree

[NatalyMur]

NatalyMur, just like that 1-2 hours, in a hurry.
Thanks for the detailed instructions, everything clears up for me.
I also read that you can cut small pieces of meat, like for a meat grinder, salt with nontritic salt and stand in a chill-nik, and only then make minced meat and add spices. Have you tried it by chance?
I’ll wait for the ham, and then I’ll experiment.
Although, having studied the information, I am already inclined towards cooking ham and sausages in a shell. Nothing complicated.

I didn’t want to show, there’s nothing to brag about, my first ham without a ham. I cooked it in a round silicone cake mold under the press of a can of water.



Rovochki in the middle - I felt it with a thermometer several times, and from above I pinched off a couple of pieces.
I cooked from almost low-fat pork and chicken fillet, salt, spices, water, 1 tsp. alcohol.
The smell of ham was juicy. The taste is normal, the family praised it, but I didn't really like it from the fillet, I will take chicken meat from its other part.
I cooked the ham on a divider, oh, and I ran to check the temperature. For a long time it rose to 75 * C for almost 2 hours. As a result, I tormented her for almost 6 hours.
I practiced ....

Linen, looks very nice, quite appetizing

Olga, thank you!
When I cooked it, I already thought that I would pass it on to my familiar dog, but no, I did not digest it and did not spoil it.

[Elenka]

ElenkaLooks great - a beautiful ham!
I salted the prepared minced meat, put everything in a ham maker and kept it in the refrigerator for 1.5 days.
But you can salt it first, and then do the minced meat - I've heard that it's even better. It just turned out to be more convenient for me to salt the minced meat ...

Natalie, thanks! I see shoals and take into account everything. The process is interesting. I will try in different ways and compare.
Thank you very much again for your consultation!

[NatalyMur]

NatalyMur, You are wrong, I bought a thermometer and bags and spices from them, they send them to all countries and the cis

Exactly, the process is awesomely interesting. They are already looking at me at home as if I were a sausage and ham maniac.
And the jambs, we are learning, choosing recipes for ourselves ...

[Yulek]

Yulek, you have not confused the city in your profile? Maybe Kaliningrad should be there?

Instead of regular salt, I added 17g per 1 kg of ham to the ham. The taste is good. The only thing I don't add nitrite salt to sausages for frying.

Somewhere, I already wrote that the nitrite salt is 1:50, in relation to meat,
so for 1kg you need 20 grams ...
Nata, your 17 grams fit ...

[Pakat]

Pakat, I thought to put 20g, but somehow I decided to play it safe, the taste turned out to be suitable

[NatalyMur]

NatalyMur, you thought so, because I buy everything from Kaliningraders, not from Poles?

By the way, about the birds ...
The husband is going to Kaliningrad on a business trip.
What is there for my hamster to see useful?
I would have ordered it in advance, but he would have taken it ...
I start to make a list

[Olga VB]

Olga VBThere is a lot 🔗

[NatalyMur]

NatalyMur, just like that 1-2 hours, in a hurry.
Thanks for the detailed instructions, everything clears up for me.
I also read that you can cut small pieces of meat, like for a meat grinder, salt with nontritic salt and stand in a chill-nik, and only then make minced meat and add spices. Have you tried it by chance?
I’ll wait for the ham, and then I’ll experiment.
Although, having studied the information, I am already inclined towards cooking ham and sausages in a shell. Nothing complicated.

I didn’t want to show, there’s nothing to brag about, my first ham without a ham. I cooked it in a round silicone cake mold under the press of a can of water.



Rovochki in the middle - I felt it with a thermometer several times, and from above I pinched off a couple of pieces.
I cooked from almost low-fat pork and chicken fillet, salt, spices, water, 1 tsp. alcohol.
The smell of ham was juicy. The taste is normal, the family praised it, but I didn't really like it from the fillet, I will take chicken meat from its other part.
I cooked the ham on a divider, oh, and I ran to check the temperature. For a long time it rose to 75 * C for almost 2 hours. As a result, I tormented her for almost 6 hours.
I trained ...

Congratulations! It turned out great! An excellent illustration that ham is just a form :) If the critical points in massaging the minced meat and the temperature of 80 degrees are maintained. when cooking - then the ham turns out no matter what, the shape is not important.

And I have a slightly different process.
I cut the meat into pieces, some through a meat grinder, fat into pieces, everything into a mixer, add nitrite salt, spices, ice, or ice water, knead thoroughly for 15-20 minutes, stuff a ham maker, tighten the springs and put it in the refrigerator for 48 hours.
Then in the oven, 180 F, 2-3 hours, cool together with the oven, then refrigerate overnight and in the morning for breakfast, fresh, tasty ham ...

[Kolbasnik]

Kolbasnik, thanks! I learned a lot from you.
And I just began to doubt whether I needed a ham maker.

[Olga]

Olga, but can I sit next to you ?!
I, too, would like to order something from the biovin39 website.

This husband still needs to be voiced, otherwise he does not yet know his happiness
Katya, what exactly? I haven't looked at anything there yet.
Or was she looking in the wrong place?
Where else can you dig besides biovin39?

Yes, I do not know anything other than this site. I just climbed recently, spices mostly hooked me.

I bought a ham maker the other day. I think I still have to buy a meat grinder, but I have not yet decided to Kesha or a separate one. While I'm inclined to separate.
I want to make sausages at home, ham ...

Well, the dreams are correct.
As for the meat grinder: if there is enough space, then a separate one is possible.
I am also quite happy with my attachment, although sometimes it slows down on the smallest lattice if sinewy meat.
And as for the spices, have you looked at ki?
Later, closer to the business trip, I’ll see how he will get there over time, then I’ll whistle.

OK. I'll go and look.
Well, I will soon be kicked out of the house with my set of kitchen devices. But it seems to me that the stationary will be better, somehow we will shove the unpickable.

Thank you girls and boys, my first experience was successful! I was making ham in Tescom, my husband said that this is the most useful purchase lately

In the photo she is in the company with cheese and shop sausage

[Matilda_81]

Matilda_81,. Did not do it in the cartoon ???

[Loya]

Loya, made in a pressure cooker-multicooker Stebe. it turned out pretty good, as it seemed to me. Glad to the pig squeal

[Gulnara]

made in a pressure cooker-multicooker Stebe.

Gulnara, I missed, but how to do it in teskom and shteba ???

shl. the ham is beautiful!

[Omela]

Omela, itself loading the meat as per recipe. took a ham maker out of the refrigerator, poured water into a non-stick bowl, put the ham maker (it turned out to be full of water), covered it with a stainless steel bowl, "heated" time 3 hours, temperature 80 degrees, carefully watched the temperature of water every hour, below 75-76 degrees went down.
h. s. thanks to Marina-Mar_k, she was the first in Stebka to try it and, on her advice, covered the top with a second bowl

covered it with a stainless steel bowl,

This is what I missed. Thank you!

[Omela]

Omela,

There is not necessarily a bowl - any suitable saucepan, bowl or even a baking dish will do - it will not be so cumbersome, there is not enough there at all. Even some domed caps like tajin will work.

[Olga]

Olgacertainly the main thing is to cover the bowl. I just don't have such lids, but there are a lot of multicooker bowls

I cooked pure chicken ham in Teskome in Panasonic18, first I put on "steam cooking", covering the structure with a lid for a micra, like temp. reached the bottom of the pink treug. translated to "extinguishing" for 3 hours ..and already without a lid kept the pace. 80 gr. (Middle) adding cold. water and pouring hot .. For the first time, it kept for 24 hours and cooked for 3 hours at 80 degrees, overnight in the cold room .. For breakfast there was excellent pressed chicken meat, very tasty ...

I'm also waiting for my Teskom's ham, I ordered it through the online store, so I want to try to make it faster, too, there is no direct strength, how do you see that yummy that the girls put out, don’t know how long I deliver through the mail?

I finally got my ham - I made it from chicken, fatty pork and cheese in Belobok's ham maker (it didn't fit into Bioline's). So far, this is the tastiest of my ham. Very juicy and tastes like real ham ...
Made according to a well-known recipe, only without mushrooms. And I also replaced some of the meat with minced meat.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=385720.0
My photoreader