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Homemade ham (collection of recipes for a ham maker) (page 48)

Pakat
Quote: ang-kay

Pakat, Super! Why can't you endure it with a separate recipe so that you don't leaf through the whole topic?
Angela, go look:
Homemade ham (no pig) in Belobok and Biovin ham
ang-kay
MariV
You know Pakatic, I made the other day with beef - a shoulder blade, and with pork. I cut everything into small pieces - handmade! With spices and nitrite salt kept in the refrigerator for 48 hours, then cooked for 3 hours. Well, it worked out well, but with beef - it's harsh! All the same, chicken + pork is more tender!
Pakat
I'm fine, juicy, not tough ...
Of course with pork, when everything is soaked in softer fat, but everyone has their own taste, said the Indian ..
julia_bb
I will share my ham: minced pork 450 g and beef 450 g, nitrite salt 17 g, rum - a tablespoon, ice water 40 ml, nutmeg, granulated garlic to taste
Homemade ham (collection of recipes for a ham maker)
NatalyMur
julia_bb, beautiful ham!
But they didn't write about the taste .. Can you feel the rum?
kil
And who is the moderator of this topic, there are VERY many new recipes, but in the first post there is one old thing, can you edit and add new recipes for teskoma and others there, it is impossible to find the desired recipe on 120 pages ...
julia_bb
NatalyMur, Thank you
You know, the rum was not felt, more nutmeg and then slightly, I was afraid to shift. And it seemed to me that the ham was not salted - I'll put more salt next time. Although I am not a fan of salty
NatalyMur
julia_bb, Thanks for the answer! I just decide whether to put cognac in boiled sausage or not
But nitrite salt 17g is the most for me.But it's a matter of taste
Pakat
Application for veal dietary ...
Spinning spinning balloon blue 960 grams of minced veal, nitrite salt, spices, ice, then stuff Biovin, if it doesn't fit, Belobok for aging in a hunger.
You can't make meat more dietary, and poultry is poultry.
Horse meat is banned in Canada, and it is the most dietary ...
NatalyMur
Pakat, the photoreader is dedicated to you
This is the question of the need to press the ham.
There was a little minced meat left in the stump of the sausage syringe, made a lump, put it in cellophane, cooked it along with the rest of the sausage ...
It turned out to be an ordinary sausage, quite dense and not falling apart in any way.
Showing a cut
Homemade ham (collection of recipes for a ham maker)
lega
Quote: NatalyMur
There was a little minced meat left in the stump of the sausage syringe, made a lump, put it in cellophane,

I also have a small lump today ... I didn't think for a long time, I made something like a cutlet, rolled it in breadcrumbs and in a frying pan. I fried under the lid at medium power. The result is a delicious roasted pink sausage.
NatalyMur
lega, Galin! I have a sausage with the presence of nitrite salt, so I don’t fry it in principle ...
Quote: Pakat

Keep it in the cold and try to close it with a spring, otherwise the unpressed one can crumble ...
It's just that I posted this photo to show what structure without this very pre-pressing and even without a ham ...
Pakat
I did something like it didn't fit into the ham maker, I wrapped the rest in foil and with it the whole cycle along with the ham ... It turned out delicious, but a little loose, I don't do it anymore without pre-pressing ...
This time I stuffed Biovin, but I could not close it, put the open one in the refrigerator, and after a couple of hours, closed it on the second attempt ...
lega
Quote: NatalyMur
I have a sausage with the presence of nitrite salt, so I don’t fry it in principle.

Can you tell us more about "I don’t fry in principle"? I also have 17gr of salt with nitrite salt for 1 kg of meat, two days in the refrigerator. Maybe I didn't understand something and it was impossible to fry?
NatalyMur
Pakat, I did not feel the difference ...
NatalyMur
lega, I read that it is impossible to heat foods with nitrite salt above 120 degrees - it seems like carcinogenic substances are released ...
Quote: Snay
It is better to cook sausages intended for frying without nitrite, since at temperatures above 120C, carcinogenic nitrosamines are formed in small quantities. Do you need it?
lega
Natalia, Thank you! did not even consider such an option.
NatalyMur
lega,
kil
Oh, Thank you, now I will make kupaty without nitrite salt, just today I wanted to stir up.
NatalyMur
kil, and they will be delicious anyway
Show me later?
Pakat
Diet veal ham answer # 12
Homemade ham (collection of recipes for a ham maker)
june1971
Hello!
Dear ham-makers from St. Petersburg, would anyone share any amount of nitrite salt? I read that there was a joint purchase and that there was something superfluous, but a month has passed since then ... Maybe someone still has an extra pound-kilogram? I really want to try and, so to speak, feel the difference, and at the same time decide whether I will use such an additive. I read that not everyone likes it ... Answer me, please!
Natalishka
Yesterday I made ham (sample # 2) in Belobok's ham. Pork + some chicken legs. Twisted half and cut half into pieces. Added spices, garlic, nitr. salt. I stirred it with my hands, added ice. water and stirred again. I interfered for 5 minutes in total. I put everything in Belobok (in a polyethylene bag). And set it to cook at Shteba.
40gr. -3 hours
60g - 1 hour
78gr. - 1.5 hours.
After 30 minutes SUDDENLY I remembered that I wanted to keep in the refrigerator for a day. And here: lol: I set the boil right after the batch. In general, even I got stuck. Upset, I think, probably a boiled cutlet will turn out. Then she spat: what will be, will be, not fatal. Today I took it out after the refrigerator. And Taaammm ... such beauty. Both color and taste (y) Pinkish, juicy, cut off thinly, and not crumble at all. Still nitr. salt + proper cooking
NatalyMur
Natalishka, Congratulations! Smart girl! I got it!
Another would be to see a photo ...
Natalishka
Natalia,

Do you recognize? I just have one! Was: lol: I gave it to everyone to try. And out of joy at what happened, I forgot to take a picture.
NatalyMur
Natalishka, I didn't understand something ... Why did my photo of a ham appear here ... I wanted to see yours
Aha now I understand
My dry-cured too is swept away as soon as I cut it, I just can't manage to take a photo ...
Means delicious turned out!
Natalishka
Yes, I finished it there. I wonder what the taste would be if it were still in the refrigerator for a day. Mmm ...
Natalishka
Natalia, and where is the recipe for dry-cured?
NatalyMur
Natalishka, I also finished writing
After a day in the refrigerator it turns out superb, and Pakat keeps it for 2 days ...
But you also did great - you gave 3 hours for warming and fermentation at 40 degrees, I think this improved the color and taste - the nitrite salt managed to work at least a little

And I don’t post the recipe for dry-cured meats - this is a recipe for a Sausage Meat from Ki, called Chorizo
🔗***** remove the stars
Natalishka
Natalia, thanks, went to watch
Natalishka
I looked. Do it for 28 days: wow: Natasha, how do you stand? And she is tough, otherwise we have many toothless
NatalyMur
Natalishka, It turns out to be quite dense, it has already dried up 2 times for me - 2 more rings hang in the refrigerator, I put it in the last days of June
And I just stand it - in addition to dry-cured sausages, smoked and just boiled sausages regularly hang in the refrigerator ...
Natalishka
NataliaWell done! You have time for everything. I took it seriously. And I still have to study and study.
NatalyMur
Natalishka, nope ... I do not have time, I do something, but I score on something ...
My hobbies are constantly changing - now I have it sausage and ham
And I, too, study and study ...
Natalishka
Natalia,
Pakat
Quote: NatalyMur

After a day in the refrigerator it turns out superb, and Pakat keeps it for 2 days ...
I use nitrite salt for the following reasons:
1. Kills botulism, serves as a preservative.
2. Gives a beautiful pink color to the product.
3. Gives the product the sausage and ham taste we are used to.
I stand it for 2 days, because I don't want to eat sodium nitrite in its pure form, not ripe, not having time to coagulate with all the meat in full force.
Natalishka
Pakat, yes everything is clear. I did it by accident, without excerpt: lol: Next time I'll do it right
Natta de facto
Good day everyone! And can you ask a question to a Sausage maker or other knowledgeable people? In the Moscow region there is a Malakhovsky meat processing plant, which produces sausage without sodium nitrate. But it looks like sodium nitrite. Pinkish. I don't know about the taste. Maybe Muscovites will tell you. Due to what color is that? The series of sausages is called Number 7 I know that I eat.
MariV
Natta de facto, but where does this infa come from?
Natta de facto
Quote: MariV
Natta de facto, but where does this infa come from?
prodobavki.com/dobavki/E250.html Sorry, it's hard to type on the tablet, because it rules. There, on the first page of comments, there is information about the meat processing plant. I went to their website, read the composition, looked at the color. There were questions about the composition. What kind of vegetable or fruit concentrate can I put?
Pakat
Ordinary advertising of their products, just like others put additives, maybe not everything, but necessary ...
MariV
I bought the products of the Malakhovsky meat processing plant. It lies on the shelves, there is a lot of it in Auchan. Lies, does not deteriorate - what preservative, in your opinion, is there? Without a preservative in the home refrigerator, homemade sausage without nitrite salt should be guaranteed no more than two days.
Kolbasnik
Instead of nitrite, there may be celery juice or spinach) any plant source of nitrate will do.
Pakat
The same eggs, only a side view ...
lega
Only in nitrite salt do we know exactly how much nitrate is there, and from any plant source we can only guess.
MariV
Homemade ham (collection of recipes for a ham maker)
100% pork - chopped ham.
Natta de facto
Thank you very much for your answers. It is now understood that a vegetable source of nitrates is being used. The only question is, why is the spinach sausage not green?
And, as I understand it, ascorbic acid is used to neutralize nitrates. Tell me, in what form is it better to buy it in a pharmacy, pure or with glucose? And how much ascorbic acid should be added per kilogram of meat? Thanks in advance for your answers.
MariV
Spinach in ham? Perhaps, where's the recipe? It is better to buy ascorbic acid in sachets, without glucose. And how much - read the whole topic, somewhere I saw.

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