home Culinary recipes Homemade sausage Ham Homemade ham (collection of recipes for ham makers)

Homemade ham (collection of recipes for ham makers) (page 44)

Pakat
Homemade ham (collection of recipes for ham makers)
Ham Mixed ...
660 grams of veal, in pieces,
minced mutton 330 grams,
200 grams of beef fat, slices ...
Nitrite salt, spices included, ice, stirring for 20 minutes,
he didn't fit into Biovin, he stuffed Beloboka and into a hunger for 48 hours.
Oven for 3.5 hours at 185 F, cool down, overnight cold and fresh tasty ham for breakfast ...

Shame and shame on my gray beard and blind eyes, I managed to put a picture of the past, lamb ham, instead of a new one. Already fixed ...
Bayka
Pakat, super! Very appetizing!
Olga VB
Oh, Pakat, just a beatiful woman!
Hippolyte
To say what looks delicious is to say nothing
Today I'll go to the store for a ham
Moreover, we rarely buy sausage, because we are quite picky
Which one is better? Do you have an established opinion? The design and functionality aren't particularly clever, so there are hardly any major differences. A?
Countryman
There is a difference. But only those who:
a) worked with different units
b) does it a lot, that is, either often or for a long time. Or both.
Hippolyte
Countryman, and which one would you recommend as the first? To be simple and reliable and efficient and relatively inexpensive?
GenyaF
Hippolyte, read this thread, there is a discussion of different ham makers here
plasmo4ka
Hippolyte, I have 2 ham makers: Beloboka and Rösler (analogue of Teskoma and Biovin). I prefer Belobok: for 1.2 kg of minced meat, it is placed in a multicooker, and this allows you not to bother with temperature conditions, which are important for production technology. (The multicooker is the simplest, but for 5 liters and with a multi-cook - sets t in manual mode). The main thing is to collect Beloboka so that the packages do not break (and this is elementary). I put a ham maker in the cartoon, wrapping it with a linen napkin so that the saucepan is not scratched. And no more problems

With Röslelorm-Biovin, this does not work. Here dances with a tambourine are already needed. And Teskoma is also plastic, as I understood ... If there is a choice, I would stop at Belobok.
Hippolyte
We don't need a tambourine
Pakat
Quote: Hippolytus

... and which one would you recommend as the first one? To be simple and reliable and efficient and relatively inexpensive?
I have two ham makers, Beloboka and Biovin, both made of stainless steel.
Each is good in its own way, but each has its drawbacks ...
Beloboka has a larger volume, its almost full use, due to the springs located outside. But you need to adapt to its three springs, there is a possibility of puncturing the bags when closing. Extrusion of packages through the grooves of the ham maker.
Biovin has a smaller volume, part of it is still lost due to the spring inside, it is difficult to close the ham maker when the volume is exceeded. Plus - there are plastic bags for him, which are suitable for Belobok ...
Redmond is a clone of Beloboka, everything said about her applies to him ...
Teskoma is plastic, I'm against it ...

Ham makers, this is just a convenient form for cooking.
Ham can be made in anything, any shell: guts, plastic tape, etc.
The main thing is in technology and ingredients ...

Hippolyte
we are just totally against shop sausage
I would like something more edible
here we are looking closely
Lёlik
Can you please tell me, is it necessary to cook in bags in Biovina? On the site the size is 12x19 and the weight of minced meat is 1.5 kg. Beloboka has 11x17 and it turns out more in volume ..., due to external springs? How uncomfortable is Biovin's spring, why
need dancing with a tambourine
Pakat
Olya, you can cook in both without bags, it's just more convenient and easier to take out and wash in them later ...
Biovin has no problems with the spring, but if you overfill it, you simply won't have enough strength to close the ham maker.
Beloboka overflow, the springs are stretched with difficulty, the pressure plate is twisted, bags are pierced, bags or the mixture can be squeezed out of the grooves of the ham ...
Maximum loading of Bioovin 1.0 - 1.1 kg, Beloboki 1.2 - 1.3 kg of the mixture, depending on its consistency.
Lёlik
Pakat, Thanks for the answer . I already have beloboka. I cook in a saucepan with water, and if you accidentally pierce the bag, the water gets inside. So I wanted to get away from this. Probably, I will still buy Biovin, it is sealed, I just will not stuff very much.
Pakat
Homemade ham (collection of recipes for ham makers)
Biovin is not airtight, it is just open only from above, if you do not pour water above the height of the ham, then water will not get into it ...
Lёlik
This is what I meant.
Lёlik
Oops !!! How many do you have ....
Pakat
I have Adyn Biovin and Adyn Belobok ...
And that Polish card ...
And I'm making ham in the oven ...
Lёlik
Well, okay ... they calmed me down ... otherwise I counted 3 pieces and was envious
natushka
PakatWhen I made the ham in Biovin (970g of meat), when I began to take it out of the oven, the juice spilled out from under the lid. How are you? Maybe my lid doesn't fit very tightly. And yet, during the heating process, the thermometer rises up and is squeezed out by meat
plasmo4ka
Lёlik, for me dances with a tambourine are certain difficulties with controlling t on the gas stove, and in a cartoon wrestler-biovin you cannot horizontally lay it down, in a vertical position troubles with t remain. Therefore, I give preference to Beloboka.
Quote: Pakat
Beloboka overflow, the springs are stretched with difficulty, the pressure plate is twisted, bags are pierced, bags or the mixture can be squeezed out of the grooves of the ham ...

Turn the lid upside down and ignore the holes in it when tightening the springs - the integrity of the bags is ensured.
Pakat
Yes, I haven't pierced the bags for a long time, I adapted, it's written for beginners ...
But the grooves are squeezed through when you stuff a lot ...
Pakat
Quote: natushka

PakatWhen I made the ham in Biovin (970g of meat), when I began to take it out of the oven, the juice spilled out from under the lid. How are you? Maybe my lid doesn't fit very tightly. And yet, during the heating process, the thermometer rises up and is squeezed out by meat
I put the ham on the wire rack over the old frying pan, pour water so that the fat does not weld. And when I take it out, I roll the ham in different directions, pouring the excess into the pan, and what is left in it into the sink. Little remains. Water in the mixture is not more than 10% by weight, with stirring.
The fit of the lid, it is checked whether all the latches are closed, if everything, then the fit is tight.
I do not have my own electronic thermometer, with a long needle, I check the temperature at the end of baking by removing the ham from the oven, piercing the bag, pushing the needle almost to the bottom.
If I do it a little, but this has not happened yet ...
Lёlik
Quote: plasmo4ka
difficulties with controlling t on the gas stove
I also have a gas stove. I insert one thermometer into the ham, the other I attach to the pan to control the t water. Perhaps this is dancing with a tambourine, I just did not know the name.
plasmo4ka

Quote: Lёlik
I insert one thermometer into the ham, the other I attach to the pan to control the t water. Perhaps this is dancing with a tambourine, I just did not know the name.
They are darlings, they ... I also have an uneven gas supply .. And in the cartoon I pressed a button and no hemorrhoids ..
kat-rin-ka
And I put Tescom's ham in the cartoon and cover it with a spare bowl for the multi. I turn on the multi-cook at 80 degrees and no dancing with a tambourine
MariV
Homemade ham (collection of recipes for ham makers)
Language.
I baked one small pork tongue in a pressure cooker and cut it into small pieces. A pork shoulder with chicken thigh fillet in a meat grinder, then mixed well with a blender, added salt and spices - I got Indian ones for the occasion - added ajgon and tongue, mixed, put in teskom, a day in the refrigerator, then cooked for 2.5 hours at T inside the minced meat 75 degrees.
Delicious!
Matilda_81
Olga, that's the thing !!!!!!!!!!!!!!!!!!! I already smell that delicious !!!!!!!!!!!!!!!!!!!
MariV
Yes, very tasty!
Pakat
Tasty, but sheer disgusting ...
And I am veal, amateur, twirl, twist, I want to deceive ...
680 grams of minced veal, 300 grams of beef in small pieces, nitrite salt, spices included, ice. Wait a minute, mix, fill Biovin and into a hunger, for 2 days.
And on Sunday in the furnace. I'll try to take a picture if there is no wind ...
MariV
Pakat, but no! The chicken is present! Listen, are you a completely devout Muslim or do you still live by halakha?
Pakat
Not really, but only in places ...
But I try not to eat pork ...

If you can't, but really want to, then you can ...
MariV
We love pork.
Pakat
Homemade ham (collection of recipes for ham makers)
Made in Biovina.
As promised - Amateur Veal.
680 grams of minced veal, 300 grams of fine beef fat, pieces, nitrite salt, spices included, ice, stirring for 20 minutes, 48 ​​hours in a refrigerator, 3.5 hours in a furnace, cooling, a night in the cold and breakfast with fresh, delicious ham ...
Pakat
Attention! Anyone who uses nitrite salt.
Different firms and enterprises can make nitrite salt in different ways,
dilute sodium nitrite with table salt.
Be sure to read the instructions for using your salt.
natushka
Quote: Pakat
Be sure to read the instructions for using your salt.
And there are no instructions on the bags with nitrite salt from ki
win-tat
Quote: natushka

And there are no instructions on the bags with nitrite salt from ki
There, on the product description page, it is indicated that 100 grams of salt is enough for 3-4.5 kg of sausages. It turns out on average ~ 20 g per 1 kg of sausage, because 30 g is already too much ..
olaola1
Yesterday I made a sausage with nitrite salt from ki. I put 17 gr. for 1 kg. minced meat. It turned out to be salty for my taste.
Kolbasnik
Nitrite salt feels saltier than ordinary table salt, because it is cleaner, there is more sodium chloride, by the way, any vacuum salt is saltier than table salt. Also, do not forget about the flowing broth during cooking - the more it flows out, the more salty the ham will be.
In general, broth is an indicator of a violation of technology; in production, such a batch immediately goes to waste.
About the information on the packaging with salt, thanks for the comment - we will check, in my opinion it was complete, but in any case, the product's Internet page contains all the information, and the QR code on the packaging also leads there.
kolobashka
Quote: kat-rin-ka

And I put Tescom's ham in the cartoon and cover it with a spare bowl for the multi. I turn on the multi-cook at 80 degrees and no dancing with a tambourine
you have to try it. And then I once cooked in a cartoon with an open lid. The temperature regime jumped back and forth.
kat-rin-ka
kolobashka, only you need to leave a tiny crack, I usually stick a Teskomovsky thermometer between two cups - just a small gap turns out and you can monitor the temperature for complacency
olaola1
Quote: Kolbasnik
Nitrite salt feels saltier than ordinary table salt, because it is cleaner, there is more sodium chloride, by the way, any vacuum salt is saltier than table salt. Also, do not forget about the flowing broth during cooking - the more it flows out, the more salty the ham will be. More details: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=4095.0
Kolbasnik, I cooked sausage according to your recommendations, in the oven at a low temperature. The broth did not run out at all, only a few drops of fat. It turned out very tasty, my husband liked it, but it was salty for me. And if you put a little less salt, for example, 14g. for 1 kg. minced meat?
GuGu
And I don’t feel like ham at all (ate too much) .. and got nitrite salt .., I suspect that Teskoma will soon join Belobok on the mezzanine ..
ksyusha1997
Girls, what am I doing wrong, that a lot of broth turns out .... It's a shame, everything is exactly according to the recipe, 100 ml of ice water per 1 kg of meat mixture. I cook on the stove in a saucepan to a temperature of 72 degrees inside the ham. Do you drain the broth immediately or after cooling in cold water?
plasmo4ka
Quote: ksyusha1997
Girls, what am I doing wrong, that a lot of broth turns out .... I cook on the stove in a saucepan to a temperature of 72 degrees inside the ham.
And at what temperature is the water in the pot?
ksyusha1997
All the time within 75 degrees
ksyusha1997
All the time within 75 degrees
plasmo4ka
ksyusha1997, I cook for 1 hour at 40-45 degrees + 3 hours at 72-76. There is no broth. I do not know what to say..
ksyusha1997
Thanks, and I do the same, but ... the result is not the same. Are you putting ice?
plasmo4ka
Yes, ice water or just very, very cold water. And I also use nitrite salt.

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers