Homemade ham (collection of recipes for ham mills)

And I don't put water. sometimes I mold a little milk, sometimes I drink alcohol that is in the refrigerator. There is not much broth. Even in the oven once baked for 5 hours, then there was. Somewhere half a glass.

Baked pork tongues - in pieces, raw pork shoulder - in pieces, and quite a bit of minced meat - fatty pork belly + chicken thighs. From the moment T 75 is reached inside minced meat - 3 hours.

Hello ham experts!
I bought Tescom's ham, read all 110 pages of this thread and other information on making ham. For everyone, basically, everything turns out great, beautiful and tasty.
I also tried it in the hope that everything would be fine ... The first ham turned out well, although it was problematic to catch and maintain the desired temperature on the electric stove. The result was quite edible.
But the second time it turned out strange. I cooked it from chicken-beef-pork with cheese and mushrooms (according to Elena Tim's recipe). Kneaded to the thread, as expected, added spices, ice, a little (1 tbsp. L.) Vodka. Common salt. The first hour and twenty minutes the water temperature reached 80C, then cooked for another three hours until the temperature inside the ham maker reached 72C. True, 72C clicked when measured (3.5 hours after the start of cooking), it was already 74. Turned off, held for another 20 minutes with internal temperature control. Is that correct? Or is it necessary to cook for another 3 hours after the t inside the ham has settled at 72C? I found different information in different posts ... ((
Now I ask you to help - answer my questions.
1. Does everyone succeed on the first attempt to close the Tescoma lid when it is full? I don’t have enough strength to push it down evenly and screw it on, it doesn’t want to screw it on, it tries to twist and squeezes out the minced meat. Probably suffered five or six times until I closed the lid, although the meat by weight was even slightly less than necessary (about 900 g). Maybe there is some clever way to pacify her?
2. Does everyone drain clear broth after cooking? My broth and the first and second time (after 3.5-4 hours of cooking) merged pinkish and slightly cloudy. This is normal? The first time there was very little of it (literally a couple of tablespoons), and the second time - a whole glass. What could make such a difference?
3. During the cooking process (2.5 hours after the start) I noticed floating fat in a saucepan, in the water where the ham was boiled, the water became cloudy. I thought - the body of the ham maker cracked. No. It turned out that the broth from the ham began to seep under the threads in the lid and flowed into the pot of water. Probably, too much of it turned out (I wrote above - a whole glass merged) Has anyone had this? Why did so much liquid turn out from 900 gr. meat and 100 grams of ice (was there too much ice?)?
4. The most unpleasant thing. After 3 hours of cooking, almost at the end of the process, an unpleasant sour smell appeared. When I put the ham on the boil, I didn't smell it (maybe because it was cold, from the refrigerator, where it stood for about 15 hours?). Was the meat spoiled, or some combination of spices (cheese, mushrooms) could have such an effect?
Now the ham is in the refrigerator. The smell has gone a little (after all, it has already cooled down). I tried it - it doesn't seem to taste sour, but it smells strange ... Do you think it is possible to eat such a product at all?
I really want to know the opinion of experts, otherwise my hands give up ... I so wanted to make my own, homemade, ham, but now it's in the refrigerator, and I'm afraid of it! (((
Help in correcting bugs!

1. I don’t know anyone, but it depends on weight and consistency.
Made a mixture of 700 grams of minced chicken and 265 grams of beef fat, in small pieces.
I stuffed Biovin, but I could not close it, I almost lacked the volume, pressed, knocked, in any ...
I stuffed Beloboku, she has more volume, closed it without problems and in a hunger, for two days ...
2. The amount of broth depends on the quality of the meat, how much it is pumped, what wateriness is the minced meat and how much liquid is added while stirring.
3. I do it in the oven, excess broth flows into a frying pan with water, above which there is a ham maker, usually a little.
4. What spices were there, what was added, the quality of the meat?
Little data to think about ...

Tescoma has a declared capacity of 1 kg.
The meat is not ice cream, from a network hypermarket, it looks and smells fresh: 460 gr chicken thighs, 210 gr. beef and 250 gr. pork. The chicken was minced, the rest was cut into pieces. Added 93 gr. ice, 1 tbsp. l. vodka (I don't know why, just like that). From spices - a pinch of nutmeg, cardamom, dry garlic, paprika, a mixture of peppers, thyme, basil. Salt 17 gr. 0.5 tsp gelatin, 0.5 tsp. sah. powder, 100 gr fried honey agarics, 100 gr. hard cheese, cut into cubes. All. It seems that I have not forgotten anything ... I can assume that the meat was pumped up and tinted, hence the extra liquid and the pinkish color of the broth. But why could a sour taste appear? Upon purchase, the meat was perfectly adequate. After that, already cut into pieces, it was slightly frozen in the freezer (so that it would not overheat while stirring), ice was added, the mixture was cold before being placed in the ham maker and smelled normal, delicious - with spices and meat. Maybe I misunderstood something about time and temperature? Maybe it was not necessary to stand so much in the refrigerator, but, following the example of Elena Tim, cook right away? But the previous time everything worked out fine ...
And please, for those who are in the tank, still explain - you need to cook for 3 hours, gradually raising t to 72C inside the ham maker and remove it after half an hour from the moment it is reached, or bring it to this t for some time and cook three more hours? Both cooking options are encountered here, but how is it correct?

[june1971]

june1971, it is not necessary to cook for another 3 hours after reaching the temperature of 72 degrees, 15 minutes will be enough.
And the sour smell could arise due to the huge amount of additives to the minced meat - herbs, honey mushrooms ...

Mushrooms, cheese, gelatin, sugar. powder, vodka, excess, spices are normal, but in combination with excess, they can give a sour taste ... What salt?
The declared capacity is not always correct, does not close, set aside a little mixture, since there is no larger ham dish ...

[june1971]

I am not a very experienced shredder, since I bought the shredder, I cook, on average, once a week.

Previously, the thermometer was placed outside, as prescribed by the manufacturer.

Now I stick it only into the ham mass and cook for 2.5-3 hours after reaching T from 75 degrees inside the mass. I'm so calmer. I do not stuff the container all the way to make it easier to close.

I don't add additives in the form of mushrooms, etc., solely because my husband does not like, only spices. For the sake of curiosity, I ordered nitrite salt.

Earlier, when installing the thermometer outside, there was a pink liquid when draining. Now, when inside, only transparent, sometimes with suspension.

I observe the ratio of ice water + minced meat exclusively by eye. Well, like making a cutlet mass.

Of course, the taste and color is not the same as the store ham. So there are no dyes, taste improvers or preservatives.

june1971, try it, you will find an acceptable option for yourself.

[water]

Good afternoon, ham makers! Take to your company! Yesterday I got my ham (teskoma). The question arose: the instructions for the teskome say that it takes 2 hours to cook the ham at a temperature water 75-85 degrees. So why are you measuring the temperature of the ham? I do not understand something?

[Anyut]

Anyutand the temperature inside the ham builds up much slower than the water outside. At 75-80 gr. water after 2 hours, only inside the ham, the temperature reaches the desired values. That is, it is necessary to strive to obtain the required temperature INSIDE. Guideline - 2 hours at 75-80 g of water
Said curly

the temperature inside the ham builds up much more slowly than the water outside.

I understand it. I don't understand why the manufacturer writes for 2 hours at a water temperature of 75-85 degrees. I wanted to make ham following the manufacturer's instructions. I read the topic - now I doubt it!

[72]

because

At 75-80 gr. water after 2 hours inside the ham the temperature reaches the required 72 degrees

[Rarerka]

Rarerkafinally got it! Thank you!

I found in my storerooms an old 3-liter can, with a lid, wide. I tried to cook in it. The water warmed up very quickly, almost boiled, and the thermometer in the minced meat showed only 40 degrees. And the total time is 4 to 5 hours. Perhaps someone else has experience, but now the end result is quite satisfactory for me - this is when, upon reaching T 75, it is cooked in minced meat for 2.5-3 hours.

Now I stick it only into the ham mass and cook for 2.5-3 hours

Olya, what kind of ham have you got? Somehow I still do not figure out whether it is possible to stick a thermometer inside Teskomovsky? There seems to be no special holes for this.

Galya, just a teskoma - yes, there are no holes on purpose. You need to stick the thermometer pin into one of the three upper holes on the lid and contrive and find a hole in the red thing, which is pressed against the minced meat - there are 4 of them. Somewhere in the topic there was more detail about this. Need to search.

Olya, thanks! We will combine the holes.

[Gal]

Galmaybe not the first time, but it will definitely work! ... if I succeed ...

It turned out very tasty, my husband liked it, but I was salty. And if you put a little less salt, for example, 14g. for 1 kg. minced meat?

And try to put 14 grams, generally hot, if you try the sausage it seems saltier than after storage in the refrigerator.

[Kolbasnik]

Kolbasnik, thanks for the advice, I'll try. Is that enough salt from a safety point of view?

Thank you so much for your advice and participation! I will not shove a bunch of additives into the meat anymore. Everything is good in moderation... ))
And in terms of temperature-cooking time, as I understand it, there is still no consensus:

june1971, no need to cook for another 3 hours after reaching a temperature of 72 degrees, 15 minutes is enough.

Now I stick it only into the ham mass and cook for 2.5-3 hours after reaching T from 75 degrees inside the mass.

Okay, let's experiment ...
Thanks again to everyone!

[Amateur chicken ham]

Amateur chicken ham
A mixture of 700 grams of minced chicken and 265 grams of beef fat, small pieces, nitrite salt, spices included, ice, stirring for 20 minutes ...
I stuffed Biovin, but I could not close it, I almost lacked the volume, but I don’t like to remove the excess ...
I transferred the package to Beloboka, it has a larger volume, closed it without problems and into a hunger, for two days ... It stood in the oven for 3.5 hours at 190 degrees Fahrenheit, cooled down and again into the hunger until morning ... It turned out tender, delicious ham ...

[Pakat]

Pakat, Pavel, this is not the first time I read spices included, you can clarify what kind of kit.

I peeped what spices the Poles have in the set, bought the missing ones from me, added my own to taste, I got my own set, which I change according to my mood ...

To spy on the Poles, I first have to buy them, and then try them. How much will I turn up ... Maybe share what you liked.

So there are pictures on the site, I didn't buy ...
I have a file with translations from Polish into Russian and English, but I don't know how to attach it here ...

Good morning! Take in the company of ham-makers! My first ham:

Anna, how beautiful! Can I have a piece? And what spices were added? What kind of meat?

[Anyut]

Anyut, in gave !!! honestly first? what did you add, how did it taste?

[Irina]

Irina, Thank you for your kind words! Made from pork neck (1kg), salt 18g, water 100g, spices - Provencal herbs 1 tsp, black pepper by eye.

Can I have a piece?

Help yourself to your health!

honestly first? what did you add, how did it taste?

Lyudochka, honestly the first! I bought a ham maker toka (I exhibited a photo here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1429.17620
It turned out delicious, but my husband says that this is still not ham. It certainly doesn't taste like a store one. I ordered nitrite salt. I'll try with her. Maybe it will look more like a shop one (by a shop one I mean Soviet-era ham, because now we don't buy sausage). But it's still delicious!

Girls, I add ready-made spices from a bag, but now I want to make these myself, but I don’t know the proportions, I will do it equally. I think they give the aroma of ham, I really like it and not only me. I will write the composition, what is your opinion?
paprika, coriander, garlic, mustard, allspice, black pepper, turmeric, parsley, caraway seeds, shambhala, bay leaves, ginger, marjoram, red chili pepper, thyme, basil, cumin, table salt. Until I find mustard seeds and I don't know how to grind a bay leaf.

I grind hard spices such as peppercorns, juniper fruits, fenugreek, etc. into a powder on a coffee grinder. I don't put bay leaves in ham, it still crunches on my teeth ...

I don't put bay leaves in ham, it still crunches on my teeth ...

And I like her bitterness. And so I just put the washed tiny leaf on the bottom of the ham maker.

I don't know how to grind the bay leaf.

Maybe grind it in a mortar? In general, I put a bay leaf on the bottom of a ham, and there is a scent, and it does not crunch on my teeth

I don't put bay leaves in ham, it still crunches on my teeth ...

It does not crunch in a store set of spices, I'll try to look for ground in stores, if I don't find I will put the leaves on the bottom.

I add another pinch of nutmeg

I add another pinch of nutmeg

+1
Lavrushka is a part of khmeli-suneli, but you need to be careful with it, because when you go over it, a very annoying spirit gives.

[Rusalca]

Rusalca Super ham 5+ Beautiful.

Girls, I liked the ham most of all with a mixture of nutmeg + cardamom + white pepper (from the black point in the finished ham), I don't add any more spices.

It's time for a new ham again ...
Beef steak, 377 grams, cut into pieces, beef fat, 200 grams, small pieces, turkey mince, 396 grams, nitrite salt, spices included, ice, stirring for 20 minutes, stuffed with Biovin, closed without problems, will stand in a hunger bowl for 48 hours , ripen ...
I'll bake it, take a picture, if there is no wind ...

will stand in a hunger for 48 hours, ripen ...

And I have neither the strength to endure, nor the time to endure so much. I keep it in the refrigerator for 2-3 hours and forward. It may be wrong, but something always works out for me. Now stands in a Shtebochka made of minced chicken and pork shoulder. So I came from the dacha, fed everyone with dinner, then I took up the meat, put it in the refrigerator for 3 hours and set it to boil at 8.

Lina, if you do it without nitrite salt, 2-3 hours is normal, but if you do it with salt, you have to keep it up to 48 hours for the ham to ripen and ferment ...

[Pakat]

Pakat.. I did it all the time with ordinary salt, now I want to try with nitrite, but next time. Then you need to do it in advance.

I do it constantly, when it remains for 2-3 days, I start to twist, twirl a new, non-stop production ...

[Pakat]

Pakat, yeah, today I cut yesterday's and kneaded a new one. While we eat this, the next one will ripen with nitrite salt.

[Turkey-beef ham]

Turkey-beef ham
Beef steak, 377 grams, cut into pieces, beef fat, 200 grams, small pieces, turkey mince, 396 grams, nitrite salt, spices included, ice, stirring for 20 minutes,
stuffed Biovin... Stood in the cold for 48 hours for fermentation and maturation and in the furnace for 3.5 hours, chilled and overnight in a refrigerator.
That the photo is not very good ...

[Pakat]

Pakat, Pavel, an excellent ham both in appearance and composition! ! And my first comes with nitrite salt in Shtebochka, there are 20 minutes left, then refrigerate, kept it in the refrigerator for 2 days (for my family this is a miracle!). It helped that the previous one just ended today. At night (for especially impatient and hungry) or tomorrow we will compare!

Hold it until morning, it would be better for breakfast, too, fresh, tasty ham ...
Good luck!

Hold it till the morning

I’m ready to wait until breakfast (I’ve already put it in the water to cool), but my family and, most importantly, the main child in the family - my husband, is unlikely to endure until morning.