Homemade ham (collection of recipes for ham mills)

Yes. I support. Anyone can. If everyone can eat cabbage and spinach, with their 3-4-fold excess of nitrates, then homemade sausage is generally a kindergarten for hypertensive patients).
But the source is your-woman-in. not a source at all, listen to us and radio Mayak!))

🔗
But the source is your-woman-in. not a source at all, listen to us and radio Mayak!))

Nope, this is the site of my hometown, Donetsk, and besides, I'm WOMAN, so everything is pralna.

Woman - woman, Women - women, devil ...
Women - reads Wimen ...

[Pakat]

Pakat, oh, dear, well, did we do Schaub without you?

Woman - woman, Women - women, devil ...
Women - reads Wimen ...

Well, first of all, I'm a teacher of English, by the way, and not a devil. Besides, I wrote that I am a WOMAN (woman). Or it was necessary to write that I am WOMEN

It's up to you. I don't mind ...

Nobody comes. Scared?

[Pichenka]

I bought a chaman today

Pichenka, and where did you buy it?

I don't know how much to add it?

Per kg of meat? Boldly - about a tablespoon!

But I will ask this. I haven't done much yet, but every time I'm afraid that at a temperature of 75 degrees, not all possible parasites will be killed in the meat, all roundworms and bovine tapeworms are killed at this temperature, or is the cooking time important here, longer type? The meat is not your own, but from the market. Figs understand what's wrong with him, all right or not.

[Mona1]

Mona1, as I understood, to be sure that everything is dead, you need to add nitrite salt)

I'm already looking for that. It’s just that I understood that almost no one here adds, isn’t anyone afraid or thinking. So I thought that it could be without this salt, but with an extended cycle time, everything is killed. Maybe it was written about it in Temko, but I missed it.

No, no, Masha, she stops the growth of bacteria, but does not destroy helminth eggs in any way!

[dopleta]

dopleta, yeah, I see.
Mona1, I don’t add, maybe I don’t have it. And I take meat in the store, not in the market.

[Mona1]

I'm already looking for that.

Mona1, on ki in the Ukrainian branch. In order to understand whether I need it or not, I bought there. Got it .. need ..

[tatjanka]

tatjanka, what a beauty! And it is possible in more detail .. what spices, how much ripened, at what rate. cooked and how long. ... I just bought Tesku to make pressed meat, but for now I am experimenting with chicken and turkey.

GuGu, Thank you. : flowers: A piece of meat for 500 g put in salted water with spices and in the refrigerator for 2 days (I wanted not for long, but it turned out). Cooked for 3 hours at a temperature of 75 *. Next time I will make the brine a little saltier because the meat turned out to be slightly salty.
I have a saucepan with ham on the smallest burner d = 4 cm and on the lowest heat, and it keeps the required temperature very cool.

[tatjanka]

tatjanka, I realized .. I'll try it somehow. When I cooked the last chicken, it seemed to me a little salty on the first day, but on the trail. day only in moderation .. along the way it is still ripening ready-made, and today the last piece remained for breakfast .. it seemed even tastier than in previous days. Tomorrow I will do the next one; turkey (thigh) + chicken breast, I will cut all the meat .. the turkey is smaller and I will stand it for 24 hours.

I made a ham, all the details will be in the movie, my husband liked the ham, but why is there so little of it?
In Belobok will be more.


Pork chicken. Juicy. I'm thinking, but if instead of any nitrite-nitrate salts, add a little adinomotic there
My husband really said: do not foolishly, it’s very tasty.
Radison liked this.

Tanyulka, beauty!

but why is it so little?

In-in, a little, I have already fermented the second, or, as it is right to say, I have fermented

add a little adinomots there

What a horror! What kind of passion is this?
I'm waiting for a vidyushku

Chinese, Koreans use it
A Japanese food product consisting mainly of the monosodium salt of glutamic acid (monosodium glutamate).The purpose of ajinomoto is to enhance the taste of the product
It is added to some dishes of Korean, Chinese, Vietnamese cuisine.

Ahh, thanks!
Well then listen to your husband

I piled a ham, all the details will be in the movie, my husband liked the ham, but why is there so little of it?
In Belobok will be more.

That's it, I also come to the conclusion that the dimensions of Beloboka are the very thing
And the ham turned out beautiful, and I have no doubt that delicious

I made a ham, but why is there so little of it?
In Belobok will be more.

Therefore, I have Biovin untouched, it still does not fit into it, I do it in Belobok, under emphasis, but still I will try to shorten and update Biovin ...
Tanya, it always turns out juicy with pork, I only make it from a cow and it also turns out juicy, with nitrite salt, but without glucomates ...

but still I will try to shorten and update Biovin ...

or increase it a little .. so that both the white barrel and the biovinchik can be puzzled at once ..

Pakatik, I don't have that salt, I will do it without additives. But the size of the boredom was depressing.

Tatyana did it beautifully as usual. I will also watch the video with pleasure, especially since my ham maker will not reach me in any way, it dangles somewhere in the maze of post offices. I've already done it twice in Belobok, I don't have the strength to watch and wait for such a tasty treat.

I do it in tescom, at 0.5. Poured water on the eye, floats up like a float, although it seems to have poured water up to the middle. I put the weight on top. And if the adapter is inserted, then certainly the thermometer cannot be shoved anywhere. I still think to drill in the middle, where the pin is twisted, thin plastic.
I put on 0.5 meat (250 g neck, cut into pieces, fatty into minced meat and legs, part into pieces, part into minced meat - chamana 0.5 tsp, dry garlic, nutmeg, black pepper, salt, sugar powder, 1 Art. l narsharab).
Compatriots who dig up where nitrite salt is found, do not forget me.

But the size of the boredom was depressing.

What didn't you like? Volume or height? Doesn't fit into a multicooker? The same thing in the middle is unscrewed.

I still think to drill in the middle, where the pin is twisted,

Will the pin fall out? You can find nitrite salt by searching.

Girls, but how to upload a photo to a theme?

Will the pin fall out? You can find nitrite salt by searching.

The pin will not come out. When pulled out, you can also screw it back in.
But in search of this salt, all paths lead to the sausage maker in Rostov-on-Don
Can Chelyabinsk women cooperate?

Can Chelyabinsk women cooperate?

I am FOR, you can order for a trial.

if someone collects all the orders in a pile and sends them with the note "girls ss bread machine" we undertake to make additional. discount.

What didn't you like? Volume or height? Doesn't fit into a multicooker? The same thing in the middle is unscrewed.

the amount of ready-made ham ... not a lot.
Girls, I am for any kipish, let's order.

And I do it without nitrates-nitrites, and it seems to be pretty good in taste (absolutely ham, without any "buts"), and in color and density.
Here, yesterday I made pork with chicken.

I can give a try, who does not believe
Sorry for the photo, I didn't suit the photo session, I just took a picture, since by the way I had to ...

Send it out by evening stagecoach ...

[question]

Uryaya, the ham maker is coming to me
Taax, I bought the meat, and now question if I do everything before the stage "fill the ham and put it in the refrigerator to ripen" (the ham is on the way and I don’t want to waste time) and put the prepared mixture in the refrigerator in the morning to ripen in a bowl, and in the evening I will take it, my dear, and fill it - what do you think I will not break any internal process? Or maybe leave it for another day to ripen or cook?

What do you do with the broth that you drain after cooking the ham?

and if it is cooked correctly, then there is no broth)

[question]

and if it is cooked correctly, then there is no broth)

finally finally not
I had a little.

Uryaya, the ham maker is coming to me
Taax, I bought the meat, and now question if I do everything before the stage "fill the ham and put it in the refrigerator to ripen" (the ham is on the way and I don’t want to waste time) and put the prepared mixture in the refrigerator in the morning to ripen in a bowl, and in the evening I will take it, my dear, and fill it - what do you think I will not break any internal process? Or maybe leave it for another day to ripen or cook?

What do you do with the broth that you drain after cooking the ham?

Yes, it seems to me quite possible.

I had broth in the last one, but not in all the previous ones. I think the reason is that this time I did not put ice, but cold water. So she came out all)
But it still turned out delicious)

What do you do with the broth that you drain after cooking the ham?

There is not much broth, but it's a pity to throw it away. I pour it into ice containers and then, when I cook, for example, buckwheat for a side dish or cabbage carcass or something else, I throw a couple of cubes there.

I pour it in ice containers

Thank you, so I will

Chopped ham - meat - pork shoulder + chicken thigh fillet. No nitrite salt.

massage for this stuffing - it would be like a dense gloss :)

100% Amateur beef
1 kg of minced veal, 200 grams of beef fat, nitrite salt, spices, ice, 20 minutes of vigorous stirring, maturation for 48 hours in a tight Beloboka, 3.5 hours in the oven at 180 F, overnight in the refrigerator and delicious ham ...
Next time a little more fat, I'll cut it coarser ...

massage for this stuffing - it would be like a dense gloss :)

This was not a task - they needed a loose one, with tangible pieces of meat, like a ham.

This was not a task - they needed a loose one, with tangible pieces of meat, like a ham.

So the ham is dense! And with large pieces of meat. If your minced meat is well stirred, then there will be no voids and looseness, there will be a dense and beautiful ham. Sorry to insist :)

[Pakat]

Pakat, and how much nitrite salt on this amount of minced meat you put? Was it just poured into minced meat or did you make pickle? I ordered this salt, came already, on Monday I will pick it up from the post office. By the way, there is such an idea that it may not completely replace kitchen salt with nitrite, and partially, so that the taste of ham appears and color, but consume less of this "charm". Have you tried half the salt like that? Does this make sense?

P.S. Oh, 101st page. With the second ten of us!

So the ham is dense! And with large pieces of meat. If your minced meat is well stirred, then there will be no voids and looseness, there will be a dense and beautiful ham. Sorry to insist :)

Insist-insist - it's always interesting to know what you don't know yet! : girl-th: Thank you!

And I always (already 3 times) get a gray color (like a baked boiled pork) .. matured for 48 hours and 24 hours ... delicious of course, but not so beautiful .. the last two times I added 1 tsp. whiskey, maybe not? The latter was turkey thigh + chicken breast, added 1 tsp. chamana, very tasty !!! But again there is no rubberiness and not pink ... I knead until the threads appear, put 1 tsp. gelatin, in the next. just put the meat from the leg of the turkey .. With the turkey it turned out very tasty, juicy and fragrant .. I cooked for more than 3 hours. by 80 gr., achieving internal. pace. 72-74, but the meat thermometer had to be pulled out ahead of time (at 70 g), since the red pimp dropped and already began to press the thermometer, barely pulled it out ...
Maybe someone will advise something ..