Homemade ham (collection of recipes for ham makers)

It means to turn nadot a day earlier, keep in mind the future ...

I already put the next one, although I haven't tried this one yet. If the difference with unfermented is small, I will send it to cooking earlier.

The cook in the dorm ...

The cook in the dorm ...

A multi-page girl, from boredom to all trades ...

A multi-page girl, from boredom to all trades ...

Can you please tell me why my ham didn't want to jump out of the ham (teskoma)? Maybe you need to get it cunningly?

[Oksana]

Oksana, again, I'm sorry! Put it in hot water for 30 seconds and draw a knife along the contour, turn it over and crack it intensively - voila, everything is on the board!

Yes, I don’t know what to do in a large family between two jobs ... So the blues ...

Well done, you spin like a squirrel in a wheel and do not lose heart at the same time ...

[Oksana]

Oksana, again, I'm sorry! Put it in hot water for 30 seconds

But I didn’t guess, in the morning everything is necessary to work quickly, and the ham got stuck there - it was a disaster. Thank you very much. great! here help yourself-

Well done, you spin like a squirrel in a wheel and do not lose heart at the same time ...

I am leaving in the evening stagecoach, I will pose for a portrait in white ...

I am leaving in the evening stagecoach, I will pose for a portrait in white ...

Don't forget the last ham !!! Let's put it in the foreground !!

[Pakat]

Pakat, and why is it necessary to withstand 48 hours with nitrite salt? What if less?

Help!
made the first ham in Tescom - from pieces of pork, ripened in a ham maker for 4 hours before boiling, pre-kneaded in a bread maker for 20 minutes, kneaded well, maybe even too much. I added pieces of carrots (maybe I cut them coarsely or should I boil them first? Well, in general, the raw carrots came out)
began to cook. I checked Teskoma's thermometer for accuracy (I have a food alcohol thermometer up to 100 grams) - Teskomovsky shows 2 degrees less. Cooked for 2.5 hours at a temperature of 77 degrees (that is, actually up to 79)
the stove worked on a timer, I expected to wake up and take out the ham, cool it in the refrigerator, but I did not wake up and it stood for another 1.5 hours in hot water while I got up.

In general, the result is:
The pork (not ham) is gray, too dense, not very juicy, the carrots are raw inside, I won't put garlic in ham anymore in my life, you can't put your husband at work (although I put a little garlic), it breaks up in some places
In general, not what I wanted. Now I have questions - why didn't it work out specifically?
because she tamped it hard or did not immediately cool it? or digested?

[NOSE]

NOSE, I answer on my own. Gray - because no nitrite salt. Dense - I digested it (I generally do it at 70-73 * C), or I didn't put ice, or there is not much liquid, or the meat is frozen. I definitely take chilled meat and minced meat (not ice cream), put ice (from milk), and gelatin, and vodka, and knead for 20 minutes (at least). And now I will always add nitrite salt - the taste familiar from childhood, we, apparently, have already got used to it at the genetic level.

[Pakat]

Pakat, and why is it necessary to withstand 48 hours with nitrite salt? What if less?

Recommended for at least 48 hours to ferment and ripen the ham ...
If it is less, then it probably will not ripen and will not be pricked up ...

The main thing for me is that there is no harm if I endure less. There are recipes with nitrite salt and 2-3 hours of aging.
I wanted clarity for myself

[Linadoc]

ripened in a ham maker 4 hours before boiling

This is not enough, you need at least a day, and preferably two.

Linadoc, but I wonder, what else are the other 7 eaters famous for, besides their excessive appetite?
As far as I understand, they have problems with self-service?

There would be problems, she would have no time to breathe at all, otherwise such a rich rhythm of life ...

[Olga]

Linadoc, but I wonder, what else are the other 7 eaters famous for, apart from their excessive appetite?

Olga, 7 eaters including me .... I also eat sometimes ....

And what will happen to them if you need to go somewhere for a long time?
If you don't feel like you're irreplaceable, will it hurt your self-esteem in some way?
As one wise woman said, I want my daughter to be able to do everything, but so that she does not have to do this "everything".

[Olga]

And what will happen to them if you need to go somewhere for a long time?

Olga, that's definitely no problem with this! All are taught everything. I leave them calmly, because I know (repeatedly checked) that everything will be prepared, done, cleaned, fed, watered, processed, repaired ... The best option in my life is to follow me - with me (as before in my family ) has always been a priority in education.

[Pakat]

Pakat, Pavel, I admit that with nitrite salt and aging for 48 hours is much better than without nitrite salt and without aging !!!

finish building a chicken coop

The main thing for me is that there is no harm if I endure less. There are recipes with nitrite salt and 2-3 hours of aging.
I wanted clarity for myself

Sorry I could not resist :) With an exposure of 2-3 hours, nitrite and sodium will not fully react. It all depends on the size of the piece, if we make an emulsion of boiled sausages or wiener sausages - then 20-40 minutes is enough exposure. If we are talking about a ham with a large piece of meat - then there are at least 12 hours, preferably a couple of days, because the concepts of diffusion and osmosis are not just invented in physics :) You can speed up - by massaging and vacuum to swing the cell membranes to the maximum, and eventually break, but I think it is not applicable at home, there is no equipment.

Pakat, thanks for the subtle humor, I'm sitting here giggling :)))

If it is less, then it probably will not ripen and will not be pricked up ...

[Kolbasnik]

Kolbasnik, thanks for the clarification! I went to make sausages - I have stood it for 2 hours, and then I will make the ham tomorrow evening - it will be 26 hours.

[Kolbasnik]

Kolbasnik, Thanks for clarifying . Understood

[Olga]

Olga, that's definitely no problem with this! All are taught everything. I leave them calmly, because I know (repeatedly checked) that everything will be prepared, done, cleaned, fed, watered, processed, repaired ... The best option in my life is to follow me - with me (as before in my family ) has always been a priority in education.

Tady
Keep it up!

Sorry I could not resist :) With an exposure of 2-3 hours, nitrite and sodium will not fully react. It all depends on the size of the piece, if we make an emulsion of boiled sausages or wiener sausages - then 20-40 minutes is enough exposure. If we are talking about a ham with a large piece of meat - then there are at least 12 hours, preferably a couple of days, because the concepts of diffusion and osmosis are not just invented in physics :) You can speed up - by massaging and vacuum to swing the cell membranes to the maximum, and eventually break, but I think it is not applicable at home, there is no equipment.

Kolbasnik, I seem to have read a lot of information (though I haven't physically read everything yet). So you still need 3-4 hours or 12 hours or 2 days? I read that when aging with spices, meat can deteriorate with long aging, that is, it must be pickled without spices, but I also read that after being put into a ham maker, it is necessary to keep it, that is, in fact, either with spices or for 2 days? Or can you spend 2 days in a basin and then in a ham maker with specialties for 2-3 hours?

And at what stage then add ice? I didn't add ice this time - there was no time.

Another question - where can you buy nitrite salt in Rostov? In Teresa Don? Now I'm not going to buy it - I'm nursing, on the contrary, I want it without any chemistry to the maximum (considering what kind of meat we have, this is already problematic), but still
But for the future I want to make a straight pink one somehow

And yes, about carrots - why did they come out raw? I have not read anywhere, that it must be pre-cooked

I didn't do it in a large piece, I did it in pieces of 2-3 cm.

Can you please tell me why many people use nitrite salt, and not ordinary? Or poke your nose where to read, I did not find

Why do many people use nitrite salt instead of regular?

From the instructions:

Benefits of using nitrite salt

Nitrite salt should be added to meat as early as possible in order to:
To give a pleasant, juicy color to the finished product.
Slow down the development of bacteria, especially clostridia.
Facilitate the handling of raw materials and the salting procedure.
Increase the shelf life of meat in the salting.

I got my salt today
... A pound for 457 407 rubles. We must look in Moscow

I got my salt today
... A pound for 457 rubles. We must look in Moscow

it is very expensive!

Nitrite salt for ki 200 rubles per pound plus shipping 150 rubles (postage at a fixed price)

Nitrite salt for ki 200 rubles per pound plus shipping 150 rubles (postage at a fixed price)

1 kg of nitrite salt in a small wholesale costs 13 rubles.

[Sens]

Sensso where is the link?

[Sens]

Sensso where is the link?

gee ...
this is a small wholesale store in Krasnodar, if that ...

🔗

13.90 now the price is for 1 kg.

And how can you get it? Go to Krasnodar and stock up on a bag?

[NatalyMur]

NatalyMur, look for the same store in Voronezh.

[Sens]

Sens, it's somehow easier for me to buy through the online store

[Galina]

🔗

There min. packing 25 kg.
This is only if one of the girls from Krasnodar is sealed in order to be bought and sent, and even for the entire volume of those who want to be found

Galina, lega, and you took in St. Petersburg?
Here? 🔗

[MariV]

MariV, Ol, go to Avito. Rs 200 per kilo. Igorek trades. 🔗

Galina, lga, did you take in St. Petersburg?

No, not here. According to your link, they sell only in large wholesale.

One of our members of the forum organized for us in her store a joint purchase for two bags of 25 kg. To distribute these 50 kg, we all doubled in the amount of the desired salt, since the price was not high - 69 rubles each. per kg including delivery and packaging packages. Considering that salt does not deteriorate and is stored for a long time, we are now provided for a long time. Many of ours agree to share their salt if there is an opportunity in St. Petersburg and someone will drive up and pick it up. (I immediately write that mailing is not suitable, given the organization)

Clear...
I found the coordinates in Kaliningrad, my acquaintances must go there.
I sent a request, we'll see if they will respond.
If something interesting, unsubscribe.

From the instructions:

Benefits of using nitrite salt

Nitrite salt should be added to meat as early as possible in order to:
To give a pleasant, juicy color to the finished product.
Slow down the development of bacteria, especially clostridia.
Facilitate the handling of raw materials and the salting procedure.
Increase the shelf life of meat in the salting.

I also wanted such salt

Kolbasnik, I seem to have read a lot of information (though I haven't physically read everything yet). So you still need 3-4 hours or 12 hours or 2 days? I read that when aging with spices, meat can deteriorate with long aging, that is, it must be pickled without spices, but I also read that after being put into a ham maker, it is necessary to keep it, that is, in fact, either with spices or for 2 days? Or can you spend 2 days in a basin and then in a ham maker with specialties for 2-3 hours?

And at what stage then add ice? I didn't add ice this time - there was no time.

Another question - where can you buy nitrite salt in Rostov? In Teresa Don? Now I'm not going to buy it - I'm nursing, on the contrary, I want it without any chemistry to the maximum (considering what kind of meat we have, this is already problematic), but still
But for the future I want to make a straight pink one somehow

And yes, about carrots - why did they come out raw? I have not read anywhere, that it must be pre-cooked

I didn't do it in a large piece, I did it in pieces of 2-3 cm.

You read these entornets less :) It's a common thing - people grab the tops, do something based on reasons, they will succeed and then everyone starts referring to these crooked recommendations :)

To avoid confusion, we divide the minced meat into:
1. Finely ground (emulsified) - boiled sausages, sausages, small sausages, meat loaves. Ripening is not particularly necessary here, sodium nitrite reacts quickly with myoglobin due to the fine dispersion of small pieces of meat, although it is desirable for a set of ham tastes.
It is enough to ripen nitrite in minced meat before stuffing into a loaf or already stuffed into a loaf - this is not critical. The term "coloring", "prosperity" - 30 minutes-12 hours It all depends on the temperature of the environment. The longer we plan to ripen the loaf, the lower the temperature, in order to avoid the usual souring of sausages due to dirty spices or a common microbe. contamination of minced meat with household kitchen microflora.
Ice is needed only during the process of grinding minced meat, I will not write about grinding emulsification for a long time, this is a lecture on several topics, a lot has been written about this and on the forum ok, well, people write books about these processes, I cannot write this here, repeating on almost every page.
2. Coarse minced meat - lumpy. The finished product can be called differently - restructured hams, shanks, all kinds of hams, etc. the essence is one. These are pieces of meat that are crushed before ripening to speed up the process, then well massaged, which have regained their dense structure due to the formation of a rigid frame. This framework is created by isolating protein content from the cells.
Here, the ripening period starts from 12 hours and can, when conditions are created, reach 5-7 days, but it must be borne in mind that any grinding of large pieces of meat necessarily infects the minced meat with microflora and reduces the maximum ripening period.
Why do we need ripening - to create a real taste of ham, which is achieved by the work of certain bacteria and the processes that constantly occur in the meat itself after slaughter.
Naturally, minced meat and the degree of grinding and even ripening times are combined, creating different patterns of recipes, tastes and original appearance. The essence is the same - to salt, extract the meat juice from the cells and give this mass a certain shape during cooking. Here you use molds in the form of ham from "ham makers"; in production, sausage casings are often used.

Sorry for the verbosity. I think it's better to ask questions on the spam forum. ru he was created for this.

You can buy nitrite salt in Rostov in Zapadny, in a shop on Kommunistichesky Prospekt.

Well, that's it, finished off: swoon: I also ordered nitrite salt. Now I would wait

Here you are wholesale in Rostov

Salt tablets? I took salt in ki, it was also a little expensive with the shipment. Maybe someone will undertake to organize a joint venture with distribution to the cities to those who do not have such salt?