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Homemade ham (collection of recipes for a ham maker) (page 38)

Matilda_81
Natalia K, in Teskom there are such, in Ikea. but here ikeevskie seems to me fragile tear easily.
Natalishka
Natalia K, it seems to me that they are in all households. stores are sold. I take near the house. We have a chain of stores "Success" (or Uncle Fedor) They are so plump and of different sizes in height and width. I selected a size that fits perfectly to Belobok. And now there is no problem. And do not tighten the springs yet, the shape will still work.
Ukka
Girls, I need your advice!
Did you make ham in Panasonic18?
Tell me, I understood correctly, I put a jar of ham in a Panasonic saucepan with cold water, arguments for stirring the water on the Steam program, then I put it on heating and cook for 3 hours? There is no thermometer ... Instead of a ham, a can of pineapple.
Pakat
Quote: Natalia K

... give an address for the packages where they are sold? Thank you.

There are good packages in Poland for the Biovin ham, but they are also suitable for Beloboka.
🔗
2 packs of 25 packs cost 334 rubles, including shipping ...
The Biovin ham maker can be bought there ...
MariV
Quote: dopleta

I also!

Homemade ham (collection of recipes for ham mills)

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

Homemade ham (collection of recipes for ham mills)

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!
And I grow fenugreek myself - only in the morning I cut off the leaves, I will dry them.
Pakat
Homemade ham (collection of recipes for ham mills)
100% All beef ham Beef ham 100%

650 grams of beef, cut into pieces, 400 grams of minced veal, 200 grams of beef fat, pieces. Everything is mixed for 15 minutes with salt, spices, ice, stuffed into Belobok's ham, it didn't fit into Biovin, the springs are tightened, matures in a fasting chamber for 48 hours, then in the oven for 3.5 hours at 180 F. It cools down and in a fasting chamber overnight. Fresh, delicious ham for breakfast in the morning.

Don't shoot the pianist, he plays as best he can ...
Until there was an adapter, I forgot how to shoot a camera down. I didn't know, I didn't know, and I forgot ...
MariV
Don't be poor, super! Pakatic, did you break the ice, or what size?
Pakat
Ol, I have a 400 ml glass, pour it about half, 160-200 ml, put it in the freezer, where half an hour before stirring, some ice, some more water and add this to the mixture slowly, breaking the ice with a knife ...

The next ham, I will try to make it as an amateur beef, only minced meat and pieces of fat and I will do it in biovina, the mixture is not more than 1 kg ...
Cvetaal
Three types of ham. On the left from Beloboka without pressing by springs, in the center and on the right - from Teskoma. Baked in the oven. Modes: 50 g - 3 hours, 80 degrees - 2.5 hours. Based on the recipe for the Sausage
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=386110.0Homemade ham (collection of recipes for ham mills)
MariV
Pakat, thank you dear!
Tanyulya
Thanks to Lenuska, I now have the same teskomkaaaa
Tsalaya Lenka, Tsalaya Timka !!! Uraaaaaaaaa! I will do it later. After the weekend, most likely.
Elena Tim
Hurray, hurray, hurray !!! Let's wait for new recipes !!!
Marusya
Tanyulya, happy! And they don’t take me anywhere: girl_cray: Tomorrow I’ll go to the post office myself, without notice, to look for my loss
Tanyulya
Maruuus, and I was truncated like people and a notice was brought in a box. Tonight I took and there are not many people at the post office. Well everything is for me
Marusya
Well I say - happy! Tanyulya, you have a ham, preferably a video recipe I want to see once than read a hundred times
Tanyulya
Quote: Maroussia
preferably a video recipe
Swept
Elena Tim
Quote: Maroussia
I want to see once than read a hundred times
So that it is not boring, while waiting for Tanyulya, you can watch this for now:
Matilda_81
Oh wait, wait for the video recipe !!!!!!!!
kolobashka
Elena Tim, watched a bunch of Teskomovsky videos.I liked the chocolate molds, the Easter stand in the shape of a hare, silicone saucepans, dough rollers.
huddled over the banana case. The squeezer of peas from pods is also a very useful thing.
Elena Tim
Quote: Kolobashka
Lena Tim, I watched a bunch of Teskomovsky videos. I liked the chocolate molds, the Easter stand in the shape of a hare, silicone saucepans, dough rollers.
Vary, chocolate molds and dough rollers - IN !!!
For that alone, I would have loved Tesky!
I want a pod squeezer! Sounds cool!
kolobashka
Where do your peas grow?
Elena Tim
Quote: Kolobashka
Where do your peas grow?
In my head!
I say:
Quote: Elena Tim
Sounds cool!
Olga VB
Brothers, I was going to make ham, and as luck would have it, I have beef, and pork, and lard, and chicken (legs) and turkey (hrud), and so on.
Here I am standing in the middle of all this like Buridan's donkey and I don't know which recipe to choose this time.
Therefore, I appeal to the public: well, the public, prick, who considers which recipe the most delicious?
Mona1
Olga VB, Olya, play "Bottle". Whoever gets caught, grab that one.
GuGu
Quote: 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 k. 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 ....

Yesterday I cooked it, 3 hours at 75-80 grams, it was compressed very well, it does not fall apart, it is cut thinly, but very soft ... and I lack a little rubberiness, there is not enough salt, the bouquet of spices is good, everything in moderation .. conclusions for the next ... times:
- if kept for 48 hours, then I will cook for 2 hours (if 24 hours, then 3 hours)
- salt is needed 10 gr. (1.5 tsp)
- put laurel on the bottom. leaf
- put chaman from spices.
Pichenka
Made the first ham in Teskomovskaya. Everything is fine, but in my opinion, unlike the base one, you need more salt and spices.
Here I have a question arose. If you drill a small hole in the center of the press and insert a thermometer into it? What will it give?
When everything is assembled and unscrew this piston with a button, then insert the thermometer there. It won't get any worse, it might be more convenient. And why didn't the Czechs do that right away, maybe for the possibility of an upgrade for the next model?
GuGu
Pichenka, but why come up with something, if you can attach a thermometer to one of the three holes in the lid ... Elenochka Tim: hi: she demonstrated this in some topic
Pichenka
Yes it is possible. My question is, how can you control the process? Or is it on the water, inside, so for interest to check?
Elena Tim
I'll show you, I'll only find. I was taught myself!
Elena Tim
Oh Lord, out of eight hams I rummaged through seven until I found it! No other side to go!
Here tutu Stafa showed me how the thermometer is stuck inside! I also thought at first that it would not fit!
GuGu
Pichenka,
1. to control the water in which it is brewed - within the boundaries of the pink triangle per tesk. thermometer
2. counter. pace. ham - on the term. should be 72-74 gr
GuGu
Elena, I when the first ham. I did it with pieces of cheese, the thermometer entered well, but by the end of cooking the cheese melted, the contents settled and it no longer reached the meat ...
Olga VB
Quote: Elena Tim
Oh Lord, out of eight hams I rummaged through seven until I found it!
Elenk, which of your sausages seems to be the most delicious, otherwise I'm here I solve the problem....
Musenovna
But I didn't succeed. (((
Rather, it turned out like baked meat, not ham. The temperature did not rise above the red triangle.
GuGu
Musenovna, I also got pressed baked chicken meat ..., kept for 48 hours, maybe cooked for a long time (3 hours) at 80 grams, delicious of course, but I will achieve a different (more rubber) structure
Elena Tim
Quote: Olga VB
Elenk, which of your sausages seems to be the most delicious, otherwise I'm solving a problem here ...
Ol, are you me?
If so, then it's really hard for me to say ...
For those who make ham for the first time and ask for advice, I suggest the very first one, the one made from chicken and pork - a win-win option. Many people like it and personally inspired me for further exploits.
And the other day I did it again with mushrooms and cheese. Also very successful for my taste. Yes, I like everything, the main thing is that it is homemade!
Olk, and Olk! And fishy, ​​without false modesty - finally tryndets!
MariV
Virgins, and virgins - does someone remember what the ham was in the store before perestroika, when they did everything according to GOSTs? There was neither a ham nor a hot pink ham. The color was grayish pink. And pink was guessed.

They got a bright color and taste when they began to pour nitrite salt and other poisonous additives and taste improvers without measure. Now, you can also add poison to your homemade dishes, but why?
Kolbasnik
I'm certainly not a virgin, but I'll try to answer :) Sodium nitrite has always been added.
Rather, it has been added for about 70 years. And before that, saltpeter was poured - more than 200 years. And nothing better was invented. And you can't do without nitrite / nitrate in sausage.
And by the way, nitrates / nitrites in ordinary vegetables, lettuce, cabbage, spinach - many times more than in sausage with nitrite salt, and nothing - people don't die from spinach, but Papaya came up with :))) all these "your entornets" intimidate people. Here is the poison - that's all. And why and why - these are trifles.

By the way, successful experiments in replacing nitrite with beet juice are from the same series. Squeezed out the juice, poured it into the minced meat. The beet pigment itself is destroyed by heating and becomes brownish-brown. But nitrate from juice - simply and imperceptibly does its job and the sausage turns red. Or put vegetables and cheese in a sausage / ham - and oppa - pink ham !!! And the girls ask - how did you do it so beautifully, probably slowly heated it up? The mechanism of formation of the pink color of the ham is always the same. And there can be many sources of nitrates / nitrites. And do not deceive yourself.

As for me personally, I make sausage at home only with nitrite salt. Except for grilled sausages. And I feed my 4 girls such sausage. It is safer than getting food poisoning for the whole family, in fact, a sausage without nitrite is a Russian roulette with a half drum.
Crochet
Quote: Elena Tim
And the other day I did again with mushrooms and cheese... Also very successful for my taste.

Here is PPKS !!!

My recognized her as the best !!!
MariV
Teskom's ham manufacturers recommend storing the finished product in the refrigerator for no more than two days. Shop sausage and ham - you know.

For industrial production - until they do it, give it a glamorous look, pack it up, deliver it to the points, sell it - of course, a preservative is simply necessary.
Kolbasnik
Quote: MariV
Teskom's ham manufacturers recommend storing the finished product in the refrigerator for no more than two days. Shop sausage and ham - you know.

I fully support it. 48 hours is a guarantee of freshness of sausages in the refrigerator at home.
Soviet GOST standards for boiled sausages (with sodium nitrite) regulate 72 hours in a natural casing. In impermeable polyamide - up to 40 days, but this is the property of the shell.
As for preservatives, we are all hostages of retail chains. They dictate what kind of sausage to be, at what price and with what composition. Technologists in production - stupidly fulfill the order of the sellers, and they cheat, trying to get into the dictated cost price. The profitability of sausage production at the plant is around 40%. And sellers boldly fasten at least 40 more and trim prices on the market to the desired rate of return. But the responsibility for quality is only on the manufacturer.

In general, I mean, the more people can make sausage at home, the healthier we will be. Thank you for being:)
MariV
Kolbasnikso I personally don't add nitrite salt to my ham-minced sausages. Made-ate.
grinaty
Quote: MariV
I personally do not add nitrite salt to my ham-minced sausages
So probably the vast majority of housewives do not add. There are many reasons: salting salt with nitrite is impossible to buy in a store just like that (probably it is not assumed that people make sausage and other ham at home - just like gluten and other bakery additives are difficult to buy in a supermarket), fear of "chemistry" - and justified, and not at all, and most importantly - the desire to make a natural product as a synonym for the useful. I don’t presume to judge or judge, I belong to the majority, although, in truth, our fears are sometimes not at all justified and not confirmed by science.

The youngest daughter decided to educate me and relieve me of many fears associated with these terrible EEEEE
At her insistence, I read the blog of chemist Sergei Belkov known as a flavorist 🔗
Expand - "otherwise here" - there will be a table of contents
By the way, about nitrite (and beets in addition - there is an interesting infa under the link) 🔗
I read What I say - interesting

Olga VB
Quote: Elena Tim
Olk, and Olk! And fishy, ​​without false modesty - finally tryndets!
That is, I, as the most important (and humble) ideological inspirer, can I be proud of myself?
Quote: Olga VB
and which of your sausages seems to be the most delicious, otherwise I'm solving a problem here ...
Okay, since no one wants to poke my nose with my nose, I will do it as usual: I will cook all sorts of different dishes from all the pigs, cows and birds available, and from the leftovers I will add sausages
Crochet
Quote: Olga VB
since no one wants to poke their nose

Ol, so poked the same Lenuska , here is rins ...
Elena Tim
Quote: Olga VB
That is, I, as the most important (and modest) ideological inspirer, can I be proud of myself?
Oh Hospadya, again ...! You can, you can! THANK YOU, OL, FOR FISH SAUSAGE !!!
THIS IS YOUR MERIT, ONLY YOURS AND NOTHING PAIN !!! LOW TE NOW !!!
I don’t know what else to write ...
Olk, tell me, I'm getting hot!
Masinen
And I do this, I pack half of the ham in a vacuum bag and in a refrigerator. And we eat half.
Then I unpack it from a vacuum bag and eat a fresh ham)

By the way, I have a vacuum system from Tescom. I like it very much, despite the fact that the manual pump and the campaign they removed from production this soy system)
But I stocked up on packages. And also mulberry found Tescom packages and I'm thinking of buying something))
Kara
Girls and boys, here we have questions ripe But in the topic where they are ripe, the author reacts strangely. I am transferring questions here, suddenly someone already ventilated this topic

Quote: Kara

What is the difference between nitrite salt and nitrate? Is it added only for preservation or does it give some flavor? If you do not plan to store the sausage for a long time, will regular salt work? And why should the salting mixture be made on the basis of water? I would be grateful for the answer
Elena Tim
Quote: Kara
But in the topic where it is ripe, the author reacts strangely.
Irk, inject, who have you already managed to get?
Kara
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