home Culinary recipes Homemade sausage Ham Homemade ham (collection of recipes for a ham maker)

Homemade ham (collection of recipes for a ham maker) (page 37)

Elenka
NatalyMur
Natasha, what a beautiful ham! CONGRATULATIONS!!!
I just want to try!
Have you done with nitrite salt? How long did they hold out?
I would like to know the details ...
NatalyMur
Elenka, Thank you for your congratulations!
Yes, with nitrite salt, withstood 2 days. Last time I did everything almost the same way, here only I didn't put large spices, but I added cheese. And I did it in a multicooker on a multi-cooker for 20 minutes at 80 degrees and 3 hours on heating, as the girls on the forum advised. This time the internal temperature was 72 degrees. (last time 76 degrees). It turned out to be a real ham
Elenka
NatalyMur, thanks for the details! The process is perfect!
NatalyMur
Elenka, I have been a sausage eater since childhood ... And for the last 3 years I have stopped eating shop sausage, it tastes disgusting ... Even those sausages that had a decent taste became inedible ...
And now I'm just happy, I can make delicious sausage and ham ...
Now I want to master cold smoking, although there is no smokehouse yet ...
Elenka
NatalyMur, I am not particularly a sausage eater, but I will not refuse delicious. But the children ... would eat sausage 5 times a day. I buy very rarely and also sausage leaves much to be desired.
Tanyush @ ka
NatalyMurWhat a beauty, just a sight for sore eyes, I just want to try a piece
NatalyMur
Tanyush @ kaThanks for the praise. I think that you, too, will soon make yours ...
Tanyush @ ka
NatalyMur, As soon as I receive the ham, I will immediately take it and expose the photo
bukabuza
Homemade ham (collection of recipes for ham mills) Here's my ham. Only for some reason it didn't get pink from me, I can't understand why. It seems that I cooked for only 2.5 hours and the temperature did not rise above 78, but the color was still gray. Maybe because of the meat? I cooked minced lamb, some turkey breast and chicken legs + spices and a little gelatin. Kneaded for about 20 minutes, and stood in refrigerators for 8 hours. Now I don’t even know where I made a mistake. Can someone tell me. It tasted very tasty.
NatalyMur
bukabuzaSo if it's tasty, why do you need pink?
And if pink is needed, I add nitrite salt, someone adds beetroot or cherry juice ...
And gray is the natural color of the finished meat ...
GuGu
Quote: GuGu
I cooked pure chicken ham in Tescom in Panasonic18
Today my chicken ham has become even tastier than yesterday .. it is cut thinly, the pieces are well pressed (I cut all the chicken meat-breast fillet into larger pieces, and the remaining meat is smaller, and stirred in a cup for 10 minutes. The chicken was 1.8 kg., Cut meat for 950 gr., I also cooked chicken broth ... waste-free production. I am very pleased with the ham from Tescoma, everything is simple and without problems. Beloboka has been resting on the mezzanine for 4 years, and apparently he will settle there.
bukabuza
NatalyMur wants so much to be not only tasty, but also beautiful.
NatalyMur
GuGuAnd I have a biovinovka ham, on the contrary I got my Beloboku - with normal packages from biovin it has no price. And the thermometer fit into it wonderfully ...
NatalyMur
Quote: bukabuza

NatalyMur wants so much to be not only tasty, but also beautiful.
Then the easiest way is to buy nitrite salt - and the color will be, and the ham taste ...
I am very pleased with this salt ... But I don't put it in sausages for frying ...
GuGu
NatalyMur, in Belobok, when I bought it, I did it three times .. and something did not work out for me with her .... And Teskoma is very good for me, there is still a half from the previous one, and today I want to put the next one and endure it for 48 hours. , this time I want to slightly change the composition of the spices - a little bit of cardamom, coriander and musk. nut .. The first time there was a ready-made spice for meat, dry. garlic, 1 tsp. honey, 0.5 tsp. alcohol, sea salt
Matilda_81
bukabuza, you have a very beautiful ham, if you want pink color try red wine next time. and without nitrite salt, the color is correct.
NatalyMur
GuGu, this is the approach
That's right, experimenting with spices is what you need ...
I also stocked meat on the market today
Boom to do more ...
Elenka
Quote: bukabuza

Homemade ham (collection of recipes for ham mills) Here's my ham. Only for some reason it didn't get pink from me, I can't understand why. It seems that I cooked for only 2.5 hours and the temperature did not rise above 78, but the color was still gray. Maybe because of the meat? I cooked with minced lamb, some turkey breast and chicken legs + spices and a little gelatin. Kneaded for 20 minutes, and stood in refrigerators for 8 hours. Now I don’t even know where I made a mistake. Can someone tell me. It tasted very tasty.
Maybe the reason is the rapid heating?
How long did it take for the water to reach 80 * C? Desirable about an hour, if taken out of the refrigerator immediately.
And so the ham is good, smooth and monolithic.
bukabuza
Exactly how long it took to gain the required temperature, I can't say, I didn’t spot it, maybe 30 minutes. Next time I’ll definitely spot it and put it on a small fire right away. And it will be necessary to put granite juice so that the color was pinker.
Elenka
Elena, and you try without juice first for an experiment, so to speak. Then it will become clear whether this is the reason.
It seems to me that it should turn out rosy.
Loya
Quote: NatalyMur
And I did it in a multicooker on a multi-cooker for 20 minutes at 80 degrees and 3 hours on heating, as the girls on the forum advised. This time the internal temperature was 72 degrees. (last time 76 degrees). It turned out to be a real ham
: Victory: Glad it came in handy!
bukabuza
Elenka thanks for the advice. Right now we will finish this one and will definitely try it with and without juice.
Olga VB
bukabuza, Elena, for me, if I stand for 48 hours, not 24, it turns out a pinker color.
And with cherries or beets - in general, beauty. They themselves are not felt, but give color. You can just squeeze the juice.
And I heat it up very slowly: first I put it on Yogurt (40 * C), and then I turn on the multi-cooker at 75 * for 2.5 - 3 hours
NatalyMur
Loya, thanks for the advice - I wrote it down, but I didn't remember who gave it. Super technique !!!
Scops owl
Quote: Olga VB

bukabuza, Elena, for me, if I stand for 48 hours, not 24, it turns out a pinker color.
And with cherries or beets - in general, beauty. They themselves are not felt, but give color. You can just squeeze the juice.
Ol, what juice do you add, raw or boiled beets? With cherries, it’s clear. And you stand it for 48 hours with simple salt?
GuGu
Delivered today for aging for 48 hours. another (2) ham, and decided to play with spices ..:
chicken meat (chopped) -970 gr.
medium sea salt - 7 gr. (1 tsp.)
dry garlic - 0.5 cof. l.
maple syrup - 1 sc. l
whiskey - 1 tsp
mustard seeds 0.5 to. l
Rubbed:
cardamom seeds from 2 boxes
shower. pepper - 3 pcs.
coriander seeds - a pinch
musk. walnut - chips.
marjoram -shp.
berries can. - 2 pcs.
Stirred for 10 minutes, added 3 tbsp. l. ice water.
Something will work out ....

Olga VB
Quote: Scops owl
Ol, what juice do you add, raw or boiled beets? With cherries, it’s clear. And you stand it for 48 hours with simple salt?
Any juice, often raw. Common salt. a lot more pepper - white or curry and nutmeg, vodka, the rest - on a whim.
Next time I will try to take a picture.
MariV
Homemade ham (collection of recipes for ham mills)

Homemade ham (collection of recipes for ham mills)

Lingle - half of the portion 3 hours in a teskom, then 30 minutes in a cold smoked Brand smokehouse.

My husband liked it.
Mona1
GuGuNatasha, well done for experimenting with spices. When I was studying the materials on the forum on hams, I came across Larisa's post dopleta, there are important nuances, here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4095.0
GuGu
Mona1, Tanya, I also read this while I was waiting for my Tekku, thanks! I still can't buy utskho-suneli or chaman, to the next. I will definitely buy it, I like the smell of this spice ..
Scops owl
I also love the chaman. Once upon a time, an Uzbek chaman advised me on the market, said it is very tasty to add to the soup, for example, to the pea soup. And I haven't tried it in ham yet.
Mona1
GuGuNatasha, I understand that chaman is hay fenugreek, and utskho-suneli is blue fenugreek. They differ slightly in how they write by smell. I am a chaman in the market from Caucasians in bulk I bought a couple of tablespoons of canteen. And I found utskho-suneli in a store selling Indian spices, aromatic oils, jewelry, and all sorts of oriental talismans.I just typed in Google in a search engine: Buy utsho-suneli. There were a lot of links, and one of them was to this store, it turned out to be in our city. There was ground and utskho-suneli in the seeds. I bought seeds. But I haven't tried it yet, I recently bought it. The packaging says: for kharcho, satsivi and something else. I made ham with chaman. But I didn't quite understand how it tasted and smell. Because I put a bunch of different spices besides him, and I didn't really feel sorry for them. So it was difficult to understand something.
Mona1
Scops owl, Larisa, we often make pea soup, thanks for the idea with chaman in the soup!
Scops owl
We like it, I hope you will like it too.
dopleta
Quote: GuGu
can't buy utskho-suneli or chaman in any way
Natasha, it's not a problem to buy it from us! Well, if you are afraid to buy on the market, then in "Barberry" there is always.
Pakat
Good essay on utskho-suneli: 🔗
GuGu
Mona1 , in Indian spices I have been buying Kasoori Methi fenugreek leaves for many years and add to almost all dishes when cooking, and even more so in legumes ..., but for some reason I think that utskho-suneli is a little different .. or I'm wrong ?
Olga VB
According to the abstract on the link, Pakata are more likely flowers, even seeds with seed pods, and not leaves. Leaves are like the 2nd grade.
natushka
Oh, and I saw uhtso-suneli today and didn't buy it. How much of it is put in ham and how does it combine with other spices?
Mona1
GuGu, here are my ears as they look. The label is weird, however, the company is unknown, but it looks like fenugreek, no leaves, pods with seeds. Also below the inscription: blue fenugreek
Homemade ham (collection of recipes for ham mills)
There was still ground, but I don't like buying ground spices, I grind it myself or grind it in a mortar, you never know that they ground there or mixed something there.
Loya
Quote: MariV

Homemade ham (collection of recipes for ham mills)

Homemade ham (collection of recipes for ham mills)

Lamb - half a portion 3 hours in a teskom, then 30 minutes in a Brand smokehouse, cold smoked.

My husband liked it.
Great ham! I haven't tried to cook it with leather yet, thanks for the "tip"!
dopleta
Quote: GuGu
buy fenugreek leaves Kasoori Methi
I also!

🔗

And here is the external difference between these ground shambhala leaves and chaman:

🔗

Personally, I like chaman (hay, Greek fenugreek) more. In my opinion, it is more suitable for meat dishes. And I put the leaves in vegetable and first courses. By the way, once we in Greece on the island of Mykonos drove into some wild place, on the top of a hill, and such a strong smell of my beloved chaman hit my nose that I was ready to tear around the grass that covered this whole mountain ! But I was not sure that this was it, and there was no one to ask!
Anna Konova
Hello, comrades!

I literally cry from the heart !!!
How do you manage to tighten the springs without tearing the bag or foil?
I bought it, tried it 2 times, and both times the springs pierce the packaging and it turns out just boiled pork, and not the most juicy, by the way.

Ham maker "Beloboka".
Lera-7
Quote: AnnaKonova
How do you manage to tighten the springs without tearing the bag or foil?

I cut out a hot round piece from a silicone support so that it fits tightly into the ham, I cover the future ham packed in a bag with it, then I put the top lid on and then I tighten the springs.
GuGu
Larissa, I will definitely buy a chaman in the coming days and compare it to taste with my favorite spice Kasoori Methi (to me without its addition, everything seems bland)
NatalyMur
Anna Konova, and I just used dense bags from Biovinovskaya ham - no problems at all, everything is very juicy and nothing pierced, and before yes ... I suffered (packages or foil breaks and the minced meat climbs into all the cracks) - I threw Beloboka 2 of the year...
Natalishka
Anna,
Quote: Natalishka

, try such bags and do not tighten the springs too much. Nothing comes out.Homemade ham (collection of recipes for ham mills)
Olga VB
I picked up a plastic cap of a suitable size from some kind of disposable packaging, put it under the spring hooks, and sometimes on top of a metal one, sometimes under it - no difference.
You also look at the composition of raw materials and technology, maybe it's not just holes.
Biryusa
Quote: AnnaKonova
I literally cry from the heart !!!
How do you manage to tighten the springs without tearing the bag or foil?
In this thread, the Countryman (Constantine) gave this advice:
Quote: Countryman
If there are problems with the spring hooks at the fixed bottom tearing the bag, then it is not necessary to insert them into the slots. And it's even better not to insert right away. I always do this, look - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4095.0
Homemade ham (collection of recipes for ham mills)
Natasha K
Natalishka, give an address for the packages where they are sold? Thank you.

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers