Homemade ham (collection of recipes for ham mills)

no gelatin needed. Massage with your hands for at least 10 minutes.
You need about 10% moisture in the minced meat. And you need to stir until this moisture is completely absorbed. Ripening is better classical.
In general, look at any of the recipes for ham with ok, the shell does not matter, the main thing is technology.

[Kolbasnik]

Kolbasnik, tell me, please, what could be the matter here?

made ham from pork, beef and chicken. I cooked at 85g for about 4 hours. I poured the broth, it's blood-colored ...

The same story was with me - though I cooked for 3 hours at a temperature of 78-80 degrees. The broth was pinkish red in color.

what was the temperature inside? if everything is done correctly, then in general there should be no broth, dense elastic mince.

[Kolbasnik]

Kolbasnik, And the classic maturation is 48 hours? And alcohol (vodka, whiskey, cognac, brandy ..) is acceptable or well ..

alcohol is from the evil one :-) except for water there is nothing needed.

In general, look at any of the recipes for ham with ok, the shell does not matter, the main thing is technology.

I hang out there for a couple of days and in other sausage places too. I read that in many recipes, meat (when in one piece or several large ones) is soaked in a solution of salt and spices, nitrite salt dissolves in it (like 30g for such an amount of water so that the meat is completely covered) and the meat just lies in the refrigerator in brine. And to speed up the process, it is also injected with the same solution.
Moreover, often spices are not just poured, but a decoction is cooked from them, and then this nitrite salt dissolves in it.
Is there such a technology or is it enough to dissolve 20g salt per 1 kg of meat in water (10% of water by weight of meat), sprinkle dry spices and not fool around with syringing?

[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?

This time, on 1.2 kg of the mixture, I put 24 grams of nitrite salt, I just make a mixture of salt and spices and pour it into the mixture, while stirring. Try to do it in different ways, you will see for yourself what you need, to your taste. I will not reduce it, the ham is stored for 7-10 days, and this is a coservative.

what was the temperature inside?

Oh, if I measured it. I hoped that everything is fine - I did it 2-3 times in such modes. I put it in the refrigerator right in Belobok, and then suddenly began to doubt and decided to open it - and there I do quiet horror in Belobok, I crumple the minced meat until sticky, when you can hardly tear it off from your hands. I just keep it in a container in the refrigerator for a day. Then I cook in a slow cooker for 3 hours with a slow rise in temperature (about an hour) to 78 degrees.

alcohol is from the evil one :-) except for water there is nothing needed.

Yeah, alcohol is needed after, so that there is something to eat with ham ...

[Pakat]

Pakat, thanks.

I hang out there for a couple of days and in other sausage places too. I read that in many recipes, meat (when in one piece or several large ones) is soaked in a solution of salt and spices, nitrite salt dissolves in it (like 30g for such an amount of water so that the meat is completely covered) and the meat just lies in the refrigerator in brine. And to speed up the process, it is also injected with the same solution.
Moreover, often spices are not just poured, but a decoction is cooked from them, and then this nitrite salt dissolves in it.
Is there such a technology or is it enough to dissolve 20g salt per 1 kg of meat in water (10% of water by weight of meat), sprinkle dry spices and not fool around with syringing?

There are 3 methods of salting whole muscle ham.
Dry salting - when making jamon-type jerky hams.
Wet - through the brine you described
Mixed salting - when alternating first dry and then wet salting - essentially soaking from salt.

When salted wet, the ham turns out to be the most aromatic and tasty due to the maximum accumulation of aromatics when the meat matures. But this ham is the least stored.

And as a way to speed up wet salting, brine injection is used. The brine is often sterilized by boiling and flavored with spices. The amount of salt in the injection brine is greater than in the filling brine.

But now we are making restructured ham from minced meat of different fractions, so it is better to salt at the rate of 2% salt by weight and 10% water, leave to ripen for a couple of days.
And we increase the rate of salt penetration into the mass of meat cells by massaging the minced meat before ripening and during ripening.
/ gets off the podium and stumbles at the exit from the lecture hall /

Yeah, alcohol is needed after, so that there is something to eat with ham ...

I fully support and am glad of this unity of views!)

/ gets off the podium and stumbles at the exit from the lecture hall /

Well, as always, very detailed and professional, thanks! Please, often climb onto the rostrum and teach us, laymen, who need to chew everything. You can even stumble and fall, we are already standing in the wings with green stuff and bandages.
🔗

I just keep it in a container in the refrigerator for a day. Then I cook in a slow cooker for 3 hours with a slow rise in temperature (about an hour) to 78 degrees.

Natasha, after kneading, I immediately stuff it into the white-sided, try to be tight, without voids.
Then I keep it in the fridge for 48 hours, I take it out of the fridge - and in the CF on the Yogurt mode (40 * C) for 1 hour.
And only then I bet for 3 hours at 75-80 * C
Then in ice water for 40-60 minutes, then in the refrigerator for 6-8 hours, and only then I get it.
I don't use nitrite-nitrates, the color is pink, the density is excellent, the taste is absolutely ham.

/ gets off the podium and stumbles at the exit from the lecture hall /

... to thunderous applause from the audience

[Olga]

Olga, I will definitely try using your technology: rose: I will order salt soon - and I will try
It's just that for the first time after 3 hours of cooking, I had a red broth. Maybe the meat was "that"

Somehow my cat literally jumped away from the sliced ​​meat. The husband laughed - he doesn't eat his own

[Olga VB]

Olga VB,: flowers: next time I'll try according to your method ..., I do everything the same way, except for warming up in tech. 40 * hours before the main cooking

Maybe the meat was "that"

Somehow my cat literally jumped away from the sliced ​​meat. The husband laughed - he doesn't eat his own

Anything can happen ...
A couple of years ago I wanted a rabbit - I was afraid to go to the market, went to the store, where I used to buy a lot of different things.
I began to choose a rabbit - I didn’t like one, the second, I don’t remember, I asked to get it, the saleswoman took it out, and he .... with a tail of 25 centimeters, I already felt bad. Moreover, they all had sanitary seals.
I don't go to this store anymore and, frankly, I don't want a rabbit anymore.
And as for salt, so I use regular salt, without nitrates-nitrites.
And, by the way, I have practically no broth, only a small bloom of jelly on the surface.

and he ... with a tail of 25 centimeters,

I have practically no broth, only a small bloom of jelly on the surface.

So I have not succeeded yet - the jelly layer is still decent. And the broth - I just got worried for some reason (I didn't measure the temperature of the finished ham and already put it in the refrigerator) and turned out to be correct - otherwise it would have been beautiful jelly - red And it warmed up in the oven - although not tasty, but edible.

.... with a tail of 25 centimeters ... to be honest, I don't want a rabbit anymore.

Nutria, I guess. She is admitted to food.
I had some time to try, the neighbor treated them to his own. It tastes almost like a rabbit. The meat, when it was just skinned, seemed a little redder than rabbit.
But the rabbit is more familiar, of course. My father only kept them, sometimes up to seventy.

Nutria, probably

Well, yes, well, yes - nutria, only it was written "rabbit" and its tail was with shreds of fluffy wool.
They just had to chop it off, in theory, so they didn't really clean it up.
Brrrr! even remembering is unpleasant

Phew, finally filled the Biovin ham, for the first time ...
Climbed in, a little more than a kilogram, trampled, trampled, barely closed,
I don't like leftovers, now stands in a hunger, ripens ...

But I'm tired of the ham. I don't even want to do more. I'll sit for three weeks without and then I'll do it))

[Pakat]

PakatI hope I didn’t overdo it, otherwise, they say, the ham will be tough if you overturn it.

But I'm tired of the ham. I don't even want to do more. I'll sit for three weeks without and then I'll do it))

Don't eat it all the time ...
I’m just for breakfast, a couple of slices, instead of the sausage, which I don’t buy now ...

[Pakat]

PakatI hope I didn’t overdo it, otherwise, they say, the ham will be tough if you overturn it.

They say that chickens are milked in Moscow ...
This is not my first ham, Belobok has been around for a long time, I just updated Biovin ...

[Pakat]

Pakat, we are waiting for a photo of biovin ham)

Uh-huh, as soon as possible ...
In 3-4 days ...

But I'm tired of the ham.

And I'm also tired of it. (I have now switched to dumplings with dumplings, and the next one in line, I sense, will be pita)

[Masinen]

Masinen, Biryusinka, I also switched from ham to smoked sausages and grilled sausages ... Well, it seems like meat too, but it seems like something else And I also began to study cheeses - I experiment with mozzarella

"... So undertakings that have soared powerfully, turning aside their move, lose the name of the action ..." (c) B. Shakespeare-B. Parsnip. Hamlet (on the waves of my memory)

And I'm tired of the ham.

mine too ... and to hell pretty fast ...

I put the ham in a box ...

I'm only for breakfast, a couple of slices

But how long the loaf is enough!

Only her, ham, it seems, is recommended to be stored for no more than two days ...

Well, unless you make it with nitrite salt ...

Quote: Packet from Yesterday at 09:24
I'm only for breakfast, a couple of slices

But how long the loaf is enough!

Only her, ham, it seems, is recommended to be stored for no more than two days ...

Well, unless you make it with nitrite salt ...

Enough for about 7-10 days, I do it with nitrite salt, while I'm alive ...

And I'm not fond of it: I will do 2-3 different ones in a row, moreover, "exotic" for half-load, and a break for weaning. Then again ...

: bye: I do it all the time, once a week, eat for breakfast with buffers until I'm tired of it .. it's chicken, from turkey or chicken + turkey, changing the composition of spices .. very happy with Teskoma. ...

[I do not understand what my problem is, tell the girls, help me out.]

Here, girls, you are already tired of the ham, and I don’t want to do that anymore, because I only ate the delicious first slice and that's it.
I do not understand what my problem is, tell the girls, help me out.
When I bought it, I cooked the first ham after a day of ripening, and the second portion was cooked after two days. The first ham was beautiful and tasty only the first day, then it became gray and with a smell. I cooked the second portion, and it was not possible to eat it, sour, with a bad smell. I threw those two hams away. She sinned that she put a lot of gelatin, maybe that's why she sour.
Recently I decided to make ham, meat, and this time it was fresh, odorless. I didn't add gelatin, only spices. The pork was chunks, the chicken was minced. Ripened for 48 hours. Cooked as expected. It was overnight in the refrigerator and again sour, we didn't even eat a piece. Here's the thing, I don't understand. After all, girls stand for 48 hours and they get delicious. Why is it sour for me. The refrigerator works fine, everything else is fine, I can stand the meat for smoking, baking, nothing turns sour.
My only guess is that I use sea salt, I only use it in cooking. But other meat doesn't spoil.
So I gave up this business after discarded 3 servings of ham. It is a pity for meat, labor and time.
I read you, look at the photos and think that something is wrong with me? Lately, in the kitchen I have been in a complete ambush, all through one place, as someone jinxed me.

[Irina.]

Irina., strange .. I always (4 times have already done it) it turns out delicious, and by the end of the meal, two days after cooking, it seems even tastier, richer or something .. I also add sea salt (I use only it and also Himalayan pink) ...

[Irina.]

Irina., Do not throw slippers at me: girl-th: maybe it makes sense to hold a raw ham for a few hours and cook? As an experiment and make half a portion just in case ...
It can also turn sour from the spices, the Sausage guy wrote.

[Natalia]

So I don’t understand what the matter is.
I wanted to cook the last ham in a day, but it didn't work out and it stood even less than 48 hours. But after all, everyone does not deteriorate after 48 hours, and the instructions say so.
Natalia, I don’t know, I’ll decide when to do it again.

It can also turn sour from the spices, the Sausage guy wrote.

Maybe I have some kind of spices with bacteria or something else there.

Maybe some kind of spice with bacteria or something else there. Or spices can't go bad?

This is also possible. If you add alcohol to the ham, add spices to vodka or cognac, or you can also fry them slightly in a pan ...

One must buy others then.

[Irina.]

Irina., Just don't keep them in raw minced meat for a long time ...

[Irina.]

Irina., keep the ham in the refrigerator for 48 hours with nitrite salt. And if you do it with an ordinary or sea one, then it is enough to withstand 3 hours (I sometimes keep it in the refrigerator overnight.). Maybe because of this, it will turn sour.

if sour, exclude spices before ripening. And in general, why do you need it - there is no nitrite salt, there is nothing to ripen. Massage well, it will stand for a couple of hours for cooking. Without nitrite, ham becomes boiled pork))

[Thank you all for the advice.]

Thank you all for the advice.

While there is no nitrite salt, I will withstand a short time, I need to cook it again, see what happens.

I do not know!
I do it all the time with ordinary salt, dry garlic, sugar and vodka, and pour 100-150 ml of water.
I knead with a combine for 15-20 minutes, stuff it in a bag into a beloved white-sided one, keep it in the refrigerator for 48 hours, heat it at 40 * C for 1 hour + 75 * C for 3 hours, then 1 hour in ice water + 8 hours in the refrigerator, - and pink, and beautiful, and tasty, and it smells awesome, and the broth does not leave.
And it is ham taste, not boiled pork.
Today I got another one - the flight is normal!
Irina, maybe your water is bad?

Again I thought, I know that the girls do as Olga described and everything turns out well.

Today I got another one - the flight is normal!

[Olga VB]

Olga VB, and what spices, besides those listed, do you add?

[Irina.]

In addition to what I wrote and, in fact, meat, this time I added only a pinch of nutmeg and white pepper.
All other perversions allowed herself only when the "basic" version began to work out well.
In addition, my husband, for example, loves this business with mayonnaise, so I add all the perversions to mayonnaise, especially since it's cheaper to remake it if you don't like something than ham.
Today I am going to make from unrefined oil with the addition of corn, I wonder what happens. Add olives, bell pepper and dill.

Irina., And what (come on?) Do you cook? in which dish, saucepan, which stove / oven?
Maybe something is also wrong with the temperature.
Now I'll take a picture of the one I got out today, so as not to be unfounded, and I'll attach it here.
Here.

Looks pretty decent and tastes very good.

Today I'm going to make from unrefined oil with the addition of corn, I wonder what happens.

This is something new. ... add to the ham