Homemade ham (collection of recipes for ham mills)

[Marus,]

Marus, there is. Sausage taste and aroma are present. With ordinary salt, although it was tasty, I still got boiled pork.

but the cheese is superfluous here, as for me kaatesa ...

Cheese just turned up under the arm, initially did not plan to do with it.

[Sonadora]

So I, too, after the first ham with cheese, made the following conclusion - I like the ham better without cheese.

Sonadora, the ham looks great! Congratulations on the real ham!

[NatalyMur]

NatalyMur, thanks, Natasha! The next one will be without cheese and, most likely, chicken. I can't eat so much natural meat in the morning. Even after a tiny slice I feel like a boa constrictor who swallowed an elephant.

[Sonadora]

Sonadora, nooo. I only have sausages for dinner
And in the morning toasts with cheese

[Manechka Sonadora]

My first sausage with nitrite salt:

Manechka Sonadora, the sausage is beautiful, I'm also waiting for my salt

I got another sausage today.
Everything is delicious, beautiful, very uniform, BUT:
it turned out to be too dense, and the taste is closer to ham, although all the meat was ground into dust.
I concluded from this experience that my meat was too lean (beef + pork), that 15 percent would have to be there for the fat to be there, and maybe add some starch too.
Someone did that, with starch?
By the way, this time about 30 ml of jelly came out of 1300 g of minced meat, although it seemed to be mixed very well.

mmmm ....
what a delicious ...
decided - buy a ham

[100% Lamb ham.]

100% Lamb ham.
Lamb pieces 450 grams, minced mutton 350 grams, mutton lard (not fat tail ...) 300 grams, nitrite salt, spices included, ice, 20 minutes of thorough mixing in a food processor, 48 hours in a refrigerator, 4 hours in an oven 185 F, night in the hunger and morning breakfast with delicious fresh ham ....

[Sausage]

Did anyone make ham sausage from elk? Well, of course, with the addition of pork and other "meats" and minced meat. I think, 70-80^about for elk meat - lower. Even with nitrite salt. It's not about microflora, but about parasites. Sausage, what do you think? Apparently, I’m still going to cook dishes with normal heat treatment!

Yes, better than a moose in the heat :)

In Canada, it is forbidden to sell horse meat, otherwise it would be a good dry ham ...
They often brought horse sausage from Kazakhstan to us in Tashkent, and kazy hung in the bazaars, there were no problems ...

Yesterday I set the ham to cook (Teskoma), slowly caught up with the temperature to 80 degrees, in the middle of the pink triangle, the thermometer (additional in meat) showed a temperature of 65 degrees, then 2 hours passed, everything was at the same level. I had to catch up with the temperature to 90, then the meat became 78. I have no doubt about the thermometers. Still, I am very afraid of raw meat, but I seem to have overcooked, because the total time from the very beginning (cold water) to the end of cooking is 4 hours.
And yet, can anyone tell me - on one thermometer the temperature of meat readiness for different types of animals is indicated. The lowest for beef, the highest for chicken - if we mix different types of meat (beef, pork, chicken), then at the temperature of readiness of beef, the chicken is not ready yet, it's scary to give to children. Common salt.

Focus on the highest temperature for the ingredients.
Better to overcook than undercooked ...

Girls, only until August 1, ham makers in the crockery shop at a nice price ...

🔗

Damn, how do you read these 106 pages? And who from St. Petersburg where bought nitrite salt7

[Anna]

Anna, I ordered 500 gr. cash on delivery (350 rubles) on ki. ru, sent on 23.07 ... the other day I'm already waiting ..

For Poles, 1.1 kg of nitrite salt costs 861 rubles, already with shipping ...

[Pakat]

Pakat, then that's what comes out .. for ki 350 p. for 0.5 kg ,. this is the shipping price ..

Found in St. Petersburg for 650r. bag 25kg Just where do I need so much? And if you pack up 0.5kg each, then you need to find 50 people.

Anyuta, opens a gamazine in St. Petersburg for the sale of nitrite salt ...

[Anna1957]

Anna1957, if in Moscow, I would take at least 5 kg. And so the shipment is more expensive than a bag, I think it will work! Eh!

Elena, Lettera, how did you cook the ham in the Tescoma ham in Stebe? Yesterday I made my first ham at Tescome and wanted to accommodate Steby but it does not fit in height. For a full serving of ham, a red button sticks out high and the lid of the microwave hangs on a red pin and does not reach the pressure cooker. And even if, according to the instructions, pour water 1 cm below the red rim of the ham maker, then the bowl of the pressure cooker will break down. I tried it, it didn't work out and put it in a saucepan. It's just a shame, Steba has a stable temperature capability and couldn't use it. Probably the handles are not the same. And at the pan she danced for 3 hours, monitored the temperature. Close the pan with the lid, the temperature rises above normal, and the open one soars, which you also don't want to. Please share how you did it.

Anyuta, opens a gamazine in St. Petersburg for the sale of nitrite salt ...

aha very narrowly written ny

I will also listen to the algorithm with pleasure, how to cook in the Shtebe in Tescom. I cooked all the same, but I had to heat the water on Roasting even, because when I set the temperature on the heating, the water in the bowl for some reason did not really heat up, but when the temperature was normal during the frying (within the required limits for ham), I closed the second on top bowl, setting 3 hours at a maximum heated temperature (80 degrees or something), everything cooked well, when after 3 hours the lid was removed, the temperature was within the red triangle.

[Irina]

Irina, Natasha, pour cold water into the head, put ham, heating at 80 degrees, or simmering 83, for 3 hours, and on top cover with a second bowl from the head or a saucepan of a suitable diameter. Every hour I opened it quietly and checked the tempera with a thermometer.

Gulnara, I tried to do so, set it for three hours and set the temperature on the heating to 80 degrees, but the fact is that when the program started counting down, the water temperature inside the bowl was still quite low (65 degrees or something), so I had to fry Heat the water first.

[Natasha]

Natasha, maybe I'm wrong, but for ham it is necessary for the temperature to rise slowly, I would still bring it first to 65 degrees, and then switch to languor at 85-86 degrees and monitor the degrees on the thermometer. The temperature rises, you can open the lid.

for ham it is necessary for the temperature to rise slowly

Yes!
For example, when I take out a charged flask from the refrigerator, in general, first put the MV on "yogurt" for an hour, that is, at 40 * C, so that it warms up evenly, and then for 3 hours at 75-80 *, depending from what the stuffing is made of.

Thank you girls, I didn't think to cover with the second bowl, as if it would be high enough in height. I'll try now. And I'll try with a smooth temperature change. Unsubscribe on the result yet.

[Irina]

Irina, good luck, write later how you did, we will share our experiences

[100% Lamb ham.]

100% Lamb ham.
Made in Biovina ...
Lamb pieces 350 grams, minced mutton 350 grams, lamb lard,
(not fat tail) 300 grams, nitrite salt, spices included, ice, stirring for 20 minutes, ripening in a refrigerator for 48 hours,
in the oven at 185 F, 3.5 hours, cool down and overnight in the cold.
Fresh, tasty ham ...

Oh, and you're doing great! And the drawing is not bad and the cut is dry. Experience, as they say, and genius is a friend :)

Practice makes perfect!
Repetition is the mother of learning!
Thank you! You have to justify the presence of two ham makers ...

[Pakat]

Pakat, Very nice ham! (y) Although the fat tail remained in Uzbekistan
Doesn't it taste like an open sheep?
I am not a big specialist in the choice of lamb and baked in the oven is obtained with varying success precisely because of the quality of the meat. Sometimes the lamb smell and veins run out of scale.

Vika, thanks!
It does not smell of sheep at all, because there it ripens normally.
This is made from the leg of a ram, they removed the veins from it, separated the bones, added fat.
I buy meat from familiar sellers, they value regular customers ...

Turks and Arabs sell mutton here. But the maximum they can do is chop them to pieces.

I buy in a small, meat department Freshco (a large supermarket) there are Afghans and in a special meat store from Jews ...

Oh, what a beauty!
So he asks for a sandwich!

And here's my first ham in a Redmond ham maker.





One kg of pork (brisket + loin) - finely chopped, dry garlic, pepper, 50 g olives, 14 g table salt + 3 g nitrite salt, 1 tbsp. l. whiskey.
Cooked on the stove. The first hour at a temperature of + 45C and 1 hour at about + 75-80C.

I myself did not expect that it would turn out exactly the ham))

And here's my first ham in a Redmond ham maker.

Beautiful!

The first hour at a temperature of + 45C and 1 hour at + 75-80C.

Isn't it a little?

Isn't it a little?

here on the forum I read from the ham pros that the temperature needs to be withstood in order to preserve the color. She stood at the stove with a thermometer for two hours)))
By the way, I left one piece in the refrigerator with a specialist for almost 5 days - it didn't go bad!

There a certain temperature must be reached in the middle of the ham.
What was your temperature at the end of cooking in the center?

[cook for at least 2.5 hours]

and in a ham maker it will turn out of course, why not :) the main thing is not to heat above 80. I won't tell you about the time - I'm only guided by the temperature.
In general, there are general rules - for 1 mm of diameter, warming up for 1 minute at 80 degrees Celsius. Or for 1 cm of diameter -10 minutes.

The general rule is to cook at 75 - 80 degrees at the rate of 1 minute per 1 mm of shell diameter - this is critical!

Biovin diameter 100 mm - 100 minutes, divide by 60, we get 1 2/3 hours = 1 hour 40 minutes
Cook for at least two hours, taking into account the heating from the cold ...
Belobok: 110 mm - 110 minutes, 1 5/6 hours = 1 hour 50 minutes, cook for at least 2.5 hours ...

Redmond's diameter is the same as Beloboka's, if I'm not mistaken, it means cook for at least 2.5 hours...

There a certain temperature must be reached in the middle of the ham.
What was your temperature at the end of cooking in the center?

yes, I withstood from +70 to + 75 degrees. When the temperature rose inside the ham + 72C, it stood for about 20 minutes more and put it in cold water for a while.

Redmond's diameter is the same as Beloboka's, if I'm not mistaken, it means cooking for at least 2.5 hours ..

Yes, the diameter is the same. I got a little less than 2.5 hours. When the inside of the ham became + 72C, then after 20 minutes I finished cooking. It was cooked for about 2 hours and 20 minutes. Maybe a little less. At this point, I was repelled only by the internal temperature.
In the penultimate post, I adjusted the cooking time.

[Bayka]

Bayka, the ham is fabulously beautiful, the color is excellent, and the olives adorned it wonderfully

Yes, the diameter is the same. I got a little less than 2.5 hours. When the inside of the ham became + 72C, then after 20 minutes I finished cooking. It was cooked for about 2 hours and 20 minutes. Maybe a little less. At this point, I was repelled only by the internal temperature.
In the penultimate post, I adjusted the cooking time.

Tell me, how do you measure the temperature inside the product during cooking? It was in Redmont, I don't quite understand, he shook.

[spring]

spring, during cooking I insert the pin of the thermometer directly into the groove where the spring is attached, almost the entire length. It fits right into this gap. So I cook with a thermometer. By the way, I put the ham mass in a bag, and then in a ham maker. When you pierce the bag with a thermometer during cooking, splashes appear, you need to be very careful.
Redmond is exactly the same ham as Beloboka.

Got it, thanks!

The next ham will be Rabble, Team ... :-)
660 grams of veal, slices, minced lamb 330 grams, 200 grams of beef fat, slices ...
And then, as usual, according to technology ...
It didn't fit into Biovin, stuffed Beloboka and into a hunger for 48 hours.
The cycle is worked out, as soon as the ham remains for 2-3 days, a new portion is prepared ...
I will take a picture if there is no wind ...