Homemade ham (collection of recipes for ham mills)

with oil, the monolith may not work. The oil will break the bonds between the pieces.

[Olga]

Olga makes mayonnaise with butter.

Sorry. ... read it inattentively .. And the ham is super!

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

No, well, of course not ham.
I'm talking about mayonnaise, which I'm going to make for this ham today.
I’ll go right now, until the ham has evaporated, otherwise a quarter is not enough

[Olga]

(come on?)

What do you cook in? in which dish, saucepan, which stove / oven? Maybe there is also something wrong with the temperature.

Olga, cook in enamel. pan on electric. stove. I keep the temperature at about 75 *, maximum 80, that is, within the red limits on the thermometer. The internal temperature is somewhere around 75 *. I put it in cold water to cool. A lot of broth is drained, almost a glass. It seems to be doing everything as it should, but the result is not happy.
I don't add a lot of spices, little by little - ground black pepper, nutmeg, a mixture of peppers through a mill, dry garlic.
Olga, that's what a cool ham you made.

Thank you, really praised
But really nothing out of the ordinary.
Do you want to try next time together to do exactly the same, straight step by step?
Do you have a combine? I do not see equipment in the list.

I only have a combine with knives, Bosch. I kneaded with a mixer with hooks, but it was low-power, and the last time I did it late at night, everyone was asleep, so I kneaded with my hands while watching the TV. There have always been threads.
While I was waiting for the second batch of ham makers, I studied and learned all the information, but I myself cannot understand the catch, what is wrong with me. Salt next time I will add simple, I have already bought it.

And how much water and how much meat did you add?
Is it all absorbed?
After kneading, my water is so absorbed that the minced meat is almost completely dry, although I add at least 10% water, moreover, not from the tap, but purchased.

Water 100 ml. for 1 kg. meat. Cold, filtered. Everything is mixed in, a homogeneous mass is obtained.

Yes ... Riddle.
What else to clarify, I don't even know.
Let's do this: if you still dare to do it, we will track the whole process step by step with photos of each stage, okay?

That's a mystery to me. I was praising this ham maker so much to my husband, so I was waiting for it, and then there was such a "shame" in front of my husband. Horror.

Let's do this: if you still dare to do it, we will track the whole process step by step with photos of each stage, okay?

So we switched to YOU ​​!!! , well!!!

We agreed, just start with the choice of meat.
And I'm waiting for the team, just a little in advance.

Agreed !!!

[Irina.]

Irina., I think maybe the spice mixture in the miller or dry garlic has gone bad ..

[Natalia]

I think the spice mixture in the miller or dry garlic may have gone bad

Natalia, I don’t know about the pepper, it was the same, but the garlic was different purchases.
Or maybe just the ham is not mine or hands from ...

[Irina.]

Irina., do not despair, everything will work out .. your technology is correct, so the spices are bad ..

Girls and boys, and how much nitrite salt per 1 kg of meat is needed, should it be mixed with ordinary (table) salt in a 1: 1 ratio?

[Sonadora]

Sonadora, I usually put 17g of nitrite salt in 1kg of minced meat in ham. For those who have little children, they reduce the amount of nitrite salt and replace some of it with table salt ...
Pakat wrote that he puts 20g of nitrite salt per 1kg of minced meat.

Natasha, thanks! And then I began to doubt something. I read somewhere that it is impossible to replace all table salt with it (in sausage).

[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) ...

And I once bought sea salt and read on the packaging, which is used to add ready meals. I only salt salads with it or, in extreme cases, scrambled eggs. Maybe the sour smell is just sea salt and is to blame.

Maybe the sour smell is just sea salt and is to blame.

Nooo it's hardly .. I'm always with the sea (I don't have a simple one at all) and I don't have a sour smell, very tasty ham

I usually put 17g of nitrite salt in 1kg of minced meat in ham.

I also have 16-17 g of nitrite salt per 1 kg. I'm 20 years old, the ham seems too salty, although it's a matter of taste.

It turned out very tasty for me. held for 36 hours. Well, Kolbasnik wrote that if without nitrite, then you can not stand it.
I didn't add water, but ice cubes.
I hardly consume sea salt (as I imagine what is floating in the sea, I prefer the ancient stone salt). Then, it is necessary that the temperature in the refrigerator itself was appropriate.

, it is necessary that the temperature in the refrigerator itself is appropriate

Which one? I have +8, bad?

+8 it's very warm. Should be +4

Which one? I have +8, bad?

+8 it's very warm. Should be +4

And I also stood at + 8C for 48 hours (the shelf where + 4C was occupied) and nothing turned sour, when mixing I add crushed ice (tap water) and 1 tbsp / l of brandy, cooked at 78C for 3 hours.

Well, I finally found time to lay out what happened

Pork, gr. 800, fat, rock salt, gr. 16, large enough, so she put it in a bowl, threw ice there, gr. 100 and a little bit of filtered water, wagged her fingers to dissolve the salt, then poured it in during the kneading process, at the end threw the rest of the ice and stirred until it dissolved. I don't remember spices, they poured something on my eye, but there were definitely hops-suneli, dried garlic and black pepper, ground.
I interfered with a hook in Philips HR1669 / 90, stood in the refrigerator for about a day, cooked in Steba DD1, covered with a microwave lid (I covered the hole with a plaster, in the middle of cooking I peeled it off)
1 hour-40g., Then another hour for 55g., Then 3 hours for 88g. (maximum possible) the water was kept at about 85g. The hole was opened to lower the temperature without turning off the Shteba. Then an hour in cold water (changed 1 time) and 36 hours in the refrigerator. I didn't drain the broth, it turned out a little jelly, which we ate with pleasure. Made in Tescom.
I didn't understand why people give broth to dogs, it turns out salty!
I will do more. Thanks to all!

I didn't understand why people give broth to dogs, it turns out salty!

Lenus, you have a false impression on this score. The fact is that 250ml. ham juice goes for 3 liters of porridge! Moreover, this same porridge is then diluted exactly in half with soaked dry food, which, by the way, is not salty. As a result, there is practically no salt in one serving. But there is the aroma of ham, which attracts my dog, living according to the principle: "I will have ham, but eat the porridge yourself and I don’t know anything!" And so I kill two birds with one stone: the dogs thinks that they are eating something very tasty, but at the same time they get everything useful that their body needs. In short, they deceived the impudent bastard!

250 ml. ham juice goes for 3 liters of porridge

Ahh, tada yeah, okay, but I imagined pouring straight into a bowl

"I will have ham, but eat the porridge yourself and I don't know anything!"

It was like that for me, I put it in the refrigerator several times and gave the same thing again (I spent two weeks running out, but hunger is not my aunt) and now there are two of them, I didn't eat everything at once, I will eat another. I also give porridge with meat and broth, in which the meat was cooked. Type of meat porridge turns out

[Ham 100% Beef, to d.]

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

Ham from Biovin, updated yesterday ...
Ham 100% Beef, to d.
Minced beef 840 grams, beef fat 200 grams, 20 grams of nitrite salt, spices ...
Nice tasty ham ...

[Pakat]

Pakat, cool! Why are they silent, that you used nitrite salt, they pounced on me. : rose: Aetchinka is good, for my taste and appearance

And how to make 500g of meat in Biovin? Does not compress normally.

[Pakat]

Pakat, cool! Why are they silent, that you used the nitrite salt, they pounced on me. : rose: Aetchinka is good, for my taste and appearance

Read the entire thread carefully, I've been writing about this for a long time ...
Delicious, I put almost all the same spices that the Poles recommend ...

And how to make 500g of meat in Biovin? Does not compress normally.

Nata, put a can of a suitable diameter and height under the plate with a spring on the bag and wake up taba happiness ...

Nata, put a can of a suitable diameter and height under the plate with a spring on the bag and wake up taba happiness ...

Thought about it, looking for stainless

Well, stainless steel, you can hardly find a suitable one, additionally wrap a bag from Biovin, then you can use it again, for the same purpose ...

Pakat, for your idea

I swung at our dear ram, lamb in pieces, minced mutton, mutton fat (not a fat tail, unfortunately), nitrite salt, spices included ... Whoever interferes is beaten ...
I will try to fill Biovin, it won't fit, it will go to Beloboka and into a hunger for 48 hours ...
The fakir was drunk and the trick failed ... After several attempts to close Biovin, everything entered Beloboka without problems, a little over 1 kilogram, already in a hunger ...

People, SOS! It has been in the oven for 3 hours, the temperature inside is a little over 50 grams. stands at 80. I added up to 90 right now. What would you recommend?

[kolobashka]

kolobashka, check the thermometers, it shouldn't be so

In the sense of? There is 90 on the oven. Inside the shredder 52.

Cook in a saucepan?

And if you take out the thermometer from the ham and check the temperature in the oven with it?
By the way, we have already said that the temperature in the oven seems to rise more slowly ...

Duc, there is enough. She shows when it reaches. I added more. Now there are 100 in the oven, 60 in the ham maker.)))

When it reaches 70 degrees, hold for another 15-20 minutes and refrigerate

Ok, so I will. Already 65))))))

[Pakat]

Pakat, cool! Why are they silent, that you used the nitrite salt, they pounced on me. : rose: Aetchinka is good, for my taste and appearance

Julia, yes, everything is fine, everyone uses nitrite or nitrate, your prescription is 10 times overdosage, so they pounced. And your advertising of your product was too annoying (personal opinion).

My first sausage with nitrite salt:

Pork (shoulder) - 650 g, veal - 350 g, ice - 100 g, sugar - a coffee spoon, nitrite salt - 17 g, dry garlic, freshly ground white pepper, nutmeg, 100 g of hard cheese.

[Manechka]

Manechka, the sausage looks wonderful! How does it taste? Is there a difference compared to regular salt?

My first sausage with nitrite salt:
Pork (shoulder) - 650 g, veal - 350 g, ice - 100 g, sugar - a coffee spoon, nitrite salt - 17 g, dry garlic, freshly ground white pepper, nutmeg, 100 g of hard cheese.

It should be nice, but the cheese is superfluous here, like me kaaetsa ...