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Homemade ham (collection of recipes for a ham maker) (page 47)

kat-rin-ka
I would buy too. We don't have it in Togliatti ...
NOSE
Thank you, Kolbasnik.
I love theory. Until I study it, nothing good will come of it. And in general it is interesting - why so?
I don't buy sausage, I'm afraid I didn't know about ki.

I'm starting to guess why it is recommended not to make a bunch of meatballs right away for feeding children, freeze them, and then cook 1-2 times, and make fresh ones every time. I heard about it and was surprised. anyway, making 1-2 meatballs at a time is unrealistic, but at least I will know why not
annnushka27
Ham-makers, tell me, but somewhere it is described how to make ham without a ham, even with a dance with a tambourine. I want to first try to make, and then buy a form. Thank you!
NatalyMur
annnushka27, smart girl! The right technology and ham will turn out in anything. Take almost any recipe from Elena Tim and use a food container of a suitable shape - a juice box for example. The press is not needed - just tamp it well so that there are no voids.
And in the future, artificial sausage casings can be used instead of ham. This will make a real ham ...
annnushka27
Natalia, Thank you so much! It is necessary to somehow gather up the courage and do, already tired of looking at your photos of ham.
And do you knead the minced meat if there is no combine? It seems possible in HP? True, I have it big, with two stirrers.
NatalyMur
annnushka27, you can knead with your hands, but the girls have adapted to HP. I have a harvester, so I mix in it.
lega
In my HP the minced meat is normally kneaded on the Pelmeni mode (it's just 20 minutes of kneading, without any heating). I also tried it with an ordinary hand mixer (hooks), also fine, the "threads" turned out.
Firecracker
And with a mixer with a spatula for dough, how can you mix the hook?
oops ... while dialing, Galina has already answered. Thank you!
annnushka27
Galina, thanks, there is no mixer either, only hands and HP.
Lika_n
Anyuta, don't cry :)) while I was waiting for the ham, I did it in what it was.
took a high and narrow pans .. on the table with cling film cut the sheets and laid them out in a circle .. like the sun.
mince .. cook .. I kneaded my hands with interruptions .. my legs froze :)) /// then wet my hands .. put the minced meat in the center and collect the ends of the film .. and roll the minced meat in my hands .. remove the voids .. then all that joy to shove it into the castr, from the top I put a dumbbell pancake in foil and film .. if not .. find a cobblestone .. also a thing :)) // and that's it .. put it in the cold .. and there, according to technology, everything is the same.
then get it. put in a large castr in the water .. attach the degree .. I took a grater and put the hail into the hole .. put the grater on the side of the castr horizon.
something like this:)))))
annnushka27
Angelica, thank you very much, I smiled when I presented this design. Somewhere here I already read about a dumbbell.
It is clear, you just need a small container, and a press on top. We must come up with something.
Lika_n
in general, all these ham makers have one principle of operation .. I took the film, so that later it was easier to get it .. and did not stick to the pan.
GenyaF
Quote: natushka
Salt tablets?

Where is it (by reference) indicated that salt is in tablets?

Anya, do you want me to give you my ham to try?
annnushka27
Quote: GenyaF

Anya, do you want me to give you my ham to try?
Thank you. I don’t like to take something from someone, I’ll suddenly break it. If I ask Yulia for anything, she is closer. You'd better tell me what's wrong with you? When can you ask her for a test?
Vinochek
Anya, I ordered Biovin. It will ship on Monday. would you like to join? I tried it in a juice bag without a press and I really liked it!
GenyaF
Girls, everything is fine with salt Zhenya helped us a lot, thanks to him Let's go to our topic to share.
NatalyMur
I have been saying lately that it is better to make sausage, and today I made 2 kg of minced meat and put it in ham makers ... It turned out to be too lazy to get a sausage syringe ...
But I'll conduct an experiment. I removed the spring from Biovinovskaya ham, stuffed it tightly with minced meat - under the lid ... otherwise I would have had to postpone it - I could not close it with the spring. Now I'll see what happens ...
Pakat
Keep it cold and try to close it with a spring, otherwise the unpressurized one can crumble ...
NatalyMur
Pakat, her ... I could postpone, I just decided to see what happens ... For some reason, it seems to me that everything should turn out well ...
Iren77
Here I am with a report. Cooked in a pressure cooker Land Life -1 min under pressure, then 8 hours on heating. Ingredients: pork neck, chicken fillet, turkey fillet, 1 glass of cold milk, salt, sugar, cardamom, nutmeg, white pepper, 1 tbsp. l. starch. Chopped in a combine and in the refrigerator for 1 hour. The smell is ham. Everyone liked it very much, we refuse from shop sausages. Homemade ham (collection of recipes for ham mills)
NatalyMur
Iren77, Well done! Very cute ham turned out
Vinochek
Quote: Iren77
1 minute
just 1 minute? delicious ham!
Iren77
Yes, 1 minute (I read it here on the forum), then the night on heating (60-80 degrees).
P.S. Like many, it was not without injuries: a broken nail and a cut
NatalyMur
Quote: Iren77

broken nail and cut
Belobok probably? You just need to adapt to a ham and how not to relax with a Berner grater ...
Iren77
No, not just Belobok, Redmond. Although I tried to use it very carefully.
Pakat
That Beloboka, that Redmond, one Satan, the names of the current are different ...
NatalyMur
Iren77, strange, I seem to have heard that Redmond is less traumatic ... But the model is practically the same - I like it more biovinovskoy ...
qdesnitsa
my white-sided still lies after the first unsuccessful use
NatalyMur
mine, too, was in bed for 2 years, and now I love her
Although I still like sausages in casings ...
NatalyMur
I'm carrying a report. I made pork and chicken ham. Biovinovskaya ham maker with removed spring ... Made in cellophane. I tamped the minced meat well and just closed it with a lid. The technology is common. Today I got it - no different from the ham that I made with a spring, except that more minced meat fit
Homemade ham (collection of recipes for ham mills)
Pakat
It's just that the consistency is looser, without pre-pressing ...
Ninelle
Boys and girls, good morning! Shaw then I completely decided to give up store sausages, tell me pliz, which ham makers and how they showed themselves? I have a multicooker-pressure cooker-slow cooker Shteba, there is Teskomovsky, as far as I understood from the posts, does not fit? Advise pliz what thread ...
NatalyMur
Quote: Pakat

It's just that the consistency is looser, without pre-pressing ...
No, absolutely the same structure, I did it simultaneously in 2 ham mills, the second one, in Belobok, was with "pre-pressing". If you can't believe it, try it yourself. I would invite you for a tasting - but Canada is far away ...
As I understand it, if the minced meat is mixed well to the threads, it does not need pre-pressing. Likewise, when I make sausage in a casing, I just stuff the minced meat into the casing and that's it, then nothing falls apart when cutting ...
NatalyMur
Ninelle, I put both my ham - Beloboku and biovinovskaya sideways in the Polaris multicooker. In turn, not at the same time. Very convenient to cook
Ledka
Ninelle, I have a teskoma, I cooked in the staff. You just need to close it with a suitable lid, I used the second bowl.
Ninelle
Quote: NatalyMur

Ninelle, I put both my ham - Beloboku and biovinovskaya sideways in the Polaris multicooker. In turn, not at the same time. Very convenient to cook
And what is the capacity of Polaris?
NatalyMur
Ninelle, Total bowl volume 5 l Bowl diameter 22 cm
It is very convenient to do in a cartoon
Irina.
NatalyMur, and on what mode do you cook in Polaris?
NatalyMur
Irina., I take out a ham from the fridge, put it on a barrel in a multi saucepan. I fill it with cold water.I turn on the yogurt mode for 1 hour. Then I turn on the multi-cook mode for 1 hour at 80 degrees, after that I keep it on heating for about 1.5 hours. I cool it in the sink and in the refrigerator.
Irina.
NatalyMur, thanks for the answer.
NatalyMur
Irina.,
Raspberries
I read about nitrite salt, well, there was absolutely no desire to add it to homemade products ...
NatalyMur
RaspberriesWhat is good about home cooking is that you can cook from what you like and not use what you are afraid of.
I like the taste of ham with nitrite salt much more than without it, but this is MY choice.
And you can salt it with ordinary salt
All the same, the ham will be delicious, because from meat
Pakat
Homemade ham (collection of recipes for ham mills)
Ham Beef-Vealalmost dietetic.
460 grams of minced beef, fat-free, 460 grams of minced veal, nitrite salt, spices, ice, stirring for 20 minutes, 48 ​​hours in a refrigerator, 3.5 hours in a furnace, cooling down, night in the cold and breakfast with fresh, tasty ham ...
NatalyMur
Pakatas always - brilliant
Pakat
Well, Duc, you can't spend on drink experience ... Thank you!
ang-kay
Pakat, Super! Why can't you endure it with a separate recipe so that you don't leaf through the whole topic?
Pakat
Duc, I have a lot of these recipes, about every 10 days I make it, I ate one, I fantasize about the other, where to put them ...
ang-kay
Well, how everyone endures. With cold appetizers or topic open.
Fotina
Quote: lga
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)
Hello!
Tell me, please, and none of the many who agree to share live in the Kupchino or Zvezdnaya area, quite by accident? I'd really like to buy 0.5-1 kg

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