Homemade ham (collection of recipes for ham mills)

Now I put the ham in a slow cooker at 40 degrees, but not in a ham maker, but in a tin jar, inside a bag of minced meat, closed tightly (a bag that snaps on top, I forgot what it's called), the jar looks out of the water a little, but the minced meat is below the water level. Now you are thinking, do you need water to cover the meat on top? I have abs on top. In short, should the water heat only from the sides? Or from above too?

[Attention:]

In Teskoma, heating occurs with the lid closed - from Teskoma - from the sides and bottom.

Attention:
In this thread there is such important, in my opinion, information, confirmed by meat processing specialists.

From the primary positive to 40 degrees, there is an active reproduction of harmful bacteria in meat products.

“Once the required core temperature is reached, all harmful bacteria will be destroyed.
Beef - 69 ° C
Veal - 77 ° С
Lamb - 81 ° C
Pork - 85 ° C
Bird - 90 ° C "

"The molds are placed in a kettle with water having a temperature of 90-95 * C, then the temperature is set at 80-85 ° C and the cooking is continued until the center of the product reaches 68-70 ° C. The duration of cooking depends on the size of the ham and is on average 50 - 55 minutes per 1 kg of weight."

My first ham. 400g pork + 200 minced chicken. Dalala in a tin, I have no ham, no casings. First damn lumpy ham cutlet. I read and read, but I made a few mistakes during cooking, but as they say, theory is theory, and practice cannot replace. Nothing, now I'll take into account all the mistakes. But, delicious, oh! It's hard to spoil the meat, it's still delicious.

[Anya]

Anya, with a start!

But, delicious, oh! It's hard to spoil the meat, it's still delicious.

And besides, the product is natures. Without any chemistry! Good luck with your next sausage!

Girls, tell me. I bought a redmond ham. The video recipe was watched by "royal ham" (there are different pieces of meat and gelatin between them. Very beautiful on the cut.) But having cooked in a slow cooker, as stated in the recipe, I was upset. everything was compressed to a minimum cut for the springs, and filled with a full one according to the recipe (?! means along the entire length of the flask and not get the product?). and not a hint of beautiful jelly. the next day, 1/3 of the ham was left and it was no longer realistic to cut ((((the meat fell off in pieces.
I want a long ham, nice. is it possible?

You can, if you tell in detail how you did, what you put there, they will point out mistakes ...

[formochka]

formochka, tell us in more detail how it was cooked, at what temperature?

Girls, tell me. I bought a redmond ham. The video recipe was watched by "royal ham" (there are different pieces of meat and gelatin between them. Very beautiful on the cut.) But having cooked in a slow cooker, as stated in the recipe, I was upset. everything was compressed to the minimum cut for the springs, and stuffed full according to the recipe (?! means along the entire length of the flask and not get the product?). and not a hint of beautiful jelly. the next day, 1/3 of the ham was left and it was no longer realistic to cut ((((the meat fell off in pieces.
I want a long ham, nice. is it possible?

Veronica, it seems to me that the meat before stuffing was not kneaded to the desired consistency (up to "threads", this term was somehow firmly entrenched with us), so the meat fell off in pieces. And gelatin is added rather to bind excess liquid, if everything is tamped very tightly, then the liquid inside the meat will not be able to form, well, and jelly, respectively. Usually, with very dense filling, the gelatinous juice is at the bottom and around the finished ham.

And even if you showed the photo, our gurus would give you 100% of all the "circumstances of what happened"

Probably I did it without a bag, and with the wrong consistency of the mixture, the ham boils down a lot ...

And gelatin is added rather to bind excess liquid, if everything is tamped very tightly, then the liquid inside the meat will not be able to form, well, and jelly, respectively. Usually, with very dense filling, the gelatinous juice is at the bottom and around the finished ham. More details: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=4095.0

Yeah, I tried to add gelatin, but there was no jelly in the ham itself (just a little around), probably because the ham is very dense, there is simply no room for jelly.

[formochka]

formochka, it's okay, keep doing it, with different spices, different composition of meat, cooking time - and you will definitely succeed, then you yourself will be surprised - what is so difficult here? Probably everyone went through this.

[Ham Stuffed Team.]

Ham Stuffed Team.

[Ham "Tsarskaya"]

I apologize for not responding immediately. I got offended at this ham and pushed it to the far shelf... here is a photo and cooking recipes (all according to the booklet - page 33)
Ham "Tsarskaya"

pork fillet 500g
beef fillet 500g (but I put chicken fillet)
gelatin 15gr (not instant, regular)
garlic 6g
nutmeg 3 gr
black pepper, salt
water

The meat is washed, chopped coarsely, the garlic is chopped, gelatin, nutmeg, spice salt are added. mixed. packed in a baking bag inserted into a ham maker. closed by springs. laid on its side in the multicooker bowl and filled with water as much as possible. the multicooker is closed, blocked. "soup" mode (110 *) 1.5 hours.

mixed.

did you just mix (spices) or knead these pieces well? In any case, since the meat is all coarsely chopped, it could not have worked otherwise.

just mixed. what does it mean to mix well?
in general, before cooking, I watched the video recipe several times. very beautifully shot, dynamic. I tried to do everything as shown there, even taking into account the installation. but in the cut, they have it not at all as I did (((.
I will gather my courage, I will try to read more pages in this topic. Here, for example, I realized for myself that you can take it out of the ham only after the night in the refrigerator.

[Pakat]

Pakat, which means stirring for 20 minutes. Is it you on the combine (and not on the estate?) or manually crumpled? and what does pound mean? maturing in the refrigerator - that is, just standing there? where to get beef fat? On the market? how much ice do you add? Do you need nitrite salt? where to get it? what kind of "spices included"?
p.: about spices I have already found the answer in your temka. I already found the ice too. in the same place.

I stir with a combine, manually with ice and spices, you won't really stir ...
There is no harvester, you have to buy, a useful thing, for the house, for the family ...
Pound, this is an English pound ~ 0.45 kg.
Beef fat, or in a butcher's shop, or in your market, we don't have markets as such ...

I mix with a combine, manually with ice and spices, not very much

Oh .... well, it looks like everything goes to this .... now, we recently bought a multicooker-pressure cooker. so went to this site via the Internet. Again, for 6 years I had a bread maker in the kitchen, occasionally kneading the dough in it - now a month in search of "my" bread recipe .... while choosing a slow cooker - I caught fire on a ham maker. bought it too. now, it turns out I need a combine ...

We have a section, don't buy khadi, khadi otsedova ...

We have a section, don't buy khadi, kadi otsedova ...
Well. again an ambush. all questions are answered here ...........
thank you.

[formochka]

formochka, if there is a bread maker, then mix the minced meat in it, I do this and many girls wrote about this here too, no problems, everything is mixed well!

I mix with a hand mixer.

[formochka]

now, it turns out I need a combine ...

formochka Veronichka, and then you want another dough sheeter-noodle cutter. Also a useful thing in the household Pelmeni, homemade noodles, manti, etc.You know, here you walk around Temko and SO you will buy everything useful and necessary

[Larissa]

Larissa, Do not speak! Entering here, you immediately discover that you really need to buy a couple of things for the kitchen.
Then, as the topics are studied in more detail, the number of needs grows exponentially.
For about 2 years of intensive purchases, I broke all the Wishlist.

if there is a bread maker, then mix the minced meat in it, I do this and many girls have written about this here too, no problems, everything is mixed well!

What are you doing ?! It just let me go. Okay, I'll live without a combine for now (I didn't even have time to shock my husband). I'll have to brush up this Temko, thanks. (kneading dumplings turns out? it is 20 minutes in my bread maker)

Veronichka, and then you want another dough sheeter-noodle cutter. Also a useful thing in the household Pelmeni, homemade noodles, manti, etc. You know, here you walk around Temko and SO you will buy everything useful and necessary

This is where my panic starts! I have been using a multicooker for a month and a half. bought - we thought we would switch to healthy food, we will lose weight slowly ... but now I'm wearing jeans, and they pulled me everything and everywhere, I'm in shock ... the children started running for supplements ...

[Vika]

Vika, me on you please. I agree, this is horror. I just made an order. A baking dish and even little things And everything is necessary
formochka I also kneaded the minced meat in cotton. And it is good to make dough for dumplings with a combine in 21 seconds. And then just collect and put to rest. We have such a recipe on the forum. I feel sorry for my cotton, forcing the dough to knead. I somehow overheated it and got scared hefty, added little water, but did not keep track

[Larissa]

And it is good to make dough for dumplings with a combine in 21 seconds.

Larissa, I have this dough in my bookmarks)))) I came across it somehow, but I haven't tried it yet. (which is knives in the combine)
People, my brain is already flattened. I read up to 100 pages in reverse order. Until I decided (for lack of ownership) to try without nitrite salt. I understood correctly that:
at once in a bread maker, knead the minced meat with spices + ice to the threads. (even how much ice is already confused? for redmond in full. and someone freezes milk?)
Will I put it in Redmond and in a slow cooker on a barrel? (by the way, after a few hours, I will not have springs again, which squeezed to a minimum?) totally I fill it with water, turn on the yogurt mode (38 *, but I can set it to 40 * if needed) for an hour, then 75 * for three hours.
then totally immerse in a basin of cold water for an hour?
then put it in the refrigerator overnight and take it out of the redmond in the morning?
so or did I not understand anything?

it calms:
Nitrite salt is a modern and safe alternative to nitrate for sausage production at home.

It should be borne in mind that during the ripening of minced meat and heat treatment of sausages, the mass fraction of sodium nitrite in the finished product sharply decreases due to the color formation reaction. The content of pure sodium nitrite in the final product when using a nitrite salt is reduced to 10% of the initial amount. Almost all sodium nitrite decomposes to form nitroso pigments (pink meat) and nitrogen gas.

The content of sodium nitrite (NaNO2) in the nitrite salt is 0.5 ... 0.6% without exceeding (guaranteed by the manufacturer of the nitrite salt).
Pakat, You write everywhere "in the oven for 3.5 hours." Did you understand correctly that you stuff minced meat in a bag into a ham maker, and then just put it on the wire rack that is in a pan with water? just put it in a cold oven, choose the temperature and for 3.5 hours? that is, do not immerse the ham in water? How much water do you pour into the pan? on the way out your ham size does not decrease? Or does it compress springs? how much?

and why do you in the majority set degrees 75-80 *, if here in the subject it is written that to destroy bacteria in mutton you need 81 *, pork 85 *, and in poultry generally 90 *?
if you make a lid in a multicooker-pressure cooker to block or not?

Or maybe there are no high-temperature ones specifically in my chicken? Or is it not very likely that they will appear? Or am I just immune to them? Ice cream, when I cook, so very often I put a raw egg - and nothing. Mayonnaise is the fifth year only homemade - too.

In short, this, excuse me, is like picking up a trepak. It all depends on the contingent you are dealing with. Well, also how lucky. And lucky here more often.

Guys, that's what happened with your help!
I think now it will work. I didn't really understand the taste (it looks like meat bread), but my husband really liked the taste. ... in general, when this morning I pulled out a bag from a ham, a ham from a bag - my husband saw and said "oh! looks like a ham!"; I made the first cut, he again says "Oh! looks like a ham !!" and when he ate it, he confirmed that it was ham! (I managed to take a picture, but did not have time to weigh it in the finished form. Somewhere 800g of the finished product turned out)

here is how it was:
860 gr pork (140 gr for pieces, 720 gr for minced meat)
198 g cut from a chicken thigh
101 grams of ice (8 frozen in the form of pieces, I crumbled them with a hammer for meat)
20 g of spices: sea salt-17 g, dry garlic-1 g, nutmeg-1 g, pepper mixture-1 g)
put dumplings in the bread maker (20 minutes)
tamped into a baking bag inserted into a ham (redmond); tightened the package with clamps; pulled the springs of the ham maker; put it in the refrigerator for 2 hours; then I put it in a multicooker-pressure cooker on a barrel, poured cold water up to the max mark, closed and locked the lid, multishef 40 * mode for 1 hour; without removing or unlocking I set the multishef mode 90 * 3 hours; took out a ham, put it in a saucepan, filled it with cold water for 1 hour; put the ham in the refrigerator overnight; in the morning she took out a ham maker and pulled out the ham.

the jelly formed about 2-3 tablespoons. the smell of garlic is pronounced, perhaps it should be put less. raw minced meat occupied 14-15 cm in height of the bowl, in finished form it was pressed up to 10 cm (to the minimum size of the spring tightening). Many thanks for the advice "so as not to puncture the bag" - I turned the lids of the ham maker over, fastened the springs without inserting them into the holes. also many thanks to those who suggested kneading in a bread maker - I appreciated the effect, and HP was happy to help.
comment on my variation, maybe I put something wrong? what can be improved?
questions: you throw ice into minced meat in what sizes? should it be split? what sizes do you cut into pieces of meat if you cook ham not only from minced meat? how many grams or in what ratio can you take whole pieces to minced meat?
she hinted to her husband about nitrite salt, "they say, everyone is already cooking with it, it's checked." and he (clearly scared and very tense) categorically insists asks not to add any nitrites (!) (and I am still interested in this question: what kind of packaging does the nitrite salt come in? Here on the Internet they write 100gr, 200gr, 500gr .... do they pack it themselves ?! I saw branded packages on the Internet only 25 kg each.How then do I know what they sent me? (for example, I found that in Yekaterinburg you can buy nitrite salt. And when I went to see what kind of LLC it was offering it, it turned out that they are engaged in road work (reagents or what?) and all sorts of street construction work.so scammers can sell building salt under the guise of sausage - I'm not a chemical laboratory, how can I check? Now I can’t understand - do they pack it themselves or go in packs of 100 g? How can I not get on the building salt?
Sorry, for God's sake, I wrote so much ...

[formochka]

formochka, great ham! Congratulations!

what sizes do you cut into pieces of meat if you cook ham not only from minced meat? how many grams or in what ratio can you take whole pieces to minced meat?

I cut the meat into pieces of about 2x2 cm. The ratio of minced meat and pieces of meat is about 50:50, you can do it differently.

what packaging does the nitrite salt come in? here on the Internet they write 100gr, 200gr, 500gr .... do they pack it themselves ?! in their online stores

I bought nitrite salt in an online sausage store, packaged in 500 g. As far as I understand, they pack themselves, because the packaging is without any branded inscriptions.

I bought nitrite salt in an online sausage store, packaged in 500 g. As far as I understand, they pack themselves, because the packaging is without any branded inscriptions.

This is what worries me ..... it turns out that buyers blindly trust strangers whom they have never seen before. how to understand 100% that this is a real nitrite salt?
thanks for the kind words, Anna.

[Veronica]

how to understand 100% that this is a real nitrite salt?

Veronica, I think that the inscription on the packaging does not guarantee anything either, you can write anything you want. Girls buy and I have never heard negative reviews. I have no complaints about my nitrite salt either. Buy in trusted stores and you will be happy. I took here: 🔗

can not go. the search engine does not find it.

[formochka]

formochka, pardon me. Here is: 🔗
Should open

nope. does not find. Error 404.
what is the name of the store?

[formochka]

formochka, the store is called "Making sausages".
Try it again!
🔗

[Rusalca]

Rusalca, links to this store are not displayed on this forum. Just write the name of the site in Russian and then where to look ..

[100% Chunky beef ham.]

100% Chunky beef ham.

Hello! I am writing for the first time, but I have been pounding on this site for a long time ... At first, I bought Belobok's ham maker, but the Internet persistently offered me Teskomovskaya. Naturally, I wanted to find reviews about this Czech box ... I accidentally wandered into this site and ... "disappeared" I came here every day and read, read, read .. Here I learned a lot of interesting things for myself. Naturally, I ordered myself this Czech ham and had already managed to cook the ham in it. I liked her very much. Wow, these ham makers have been used in Moscow for a long time, but I just found out about it ... In our Far East, as I understood, few people know about it ...

[at]

From the hand that turned up, I took off an intermediate version between Beloboka and Teskomoy.
I have already tried it. I liked it very much, but I still improved something in my hardware. Here are photos of the final version of the instratcop.

Cylinder "Beloboki" (left, shown for comparison) and "Container for bulk products" (firm Bekker, Germany, stainless steel material, standard cover removed, meat capacity by weight - 1350 g)


Homemade bottoms (material - aluminum).
Left lower fixed. To ensure a gap between the ham and the pan, set "Mercedes star" down.
On right upper pressing, composed of two (difference in diameter 10 mm) through the sleeve. Angles are used to ensure that the springs work with the same tension as in "Beloboke"... In the center, holes are drilled to accommodate a probe with a digital thermometer sensor on a microcircuit in a ham maker DS18B20.


Ham maker assembly. Standard springs from "Beloboki"... The lead from the probe is directed to the thermometer indicator not shown in the picture.

None of the purchased components are damaged and, if necessary, at any time can be returned to their original condition for use in the original staff mode.

Countryman, you are still crazy! but! who will eat 1350 hams? it's sooo much

[Piano]

Piano, Elena, She will boil down and tamp down a little, it will be less .. .... In general, the unit is cool.

Homemade bottoms (material - aluminum).

Kostya, it's a pity you are far away, otherwise I have food stainless steel on the bottoms,
I'm still waiting for my own, from Beloboka, to break off along the grooves ...
I could give half of the strip, 120 mm wide ...

[Pakat]

Pakat, thanks I have bye. I worked half my life in a rocket chest. Though a programmer, but according to "non-standard hardware". So I had an all-terrain vehicle on the territory. It was a sin ... in short, no, well, purely for a souvenir ..., ... and thick 2 -3 mm stainless steel is not suitable for my personal instrumental park.

Here with thin stainless steel, 0.5, under a "tin" suitable, with it easy to manage. And now with the same homemade saucepan that was then three years ago for Beloboki made the ham in a new unit and cooked it.

Countryman, you are still crazy! but! who will eat 1350 hams? it's sooo much

Why a lot? Out in full Beloboku the original product includes almost 1600 g, but none of the participants has yet burst. Even Beloboka.

[Countryman]

Countryman, Kostya, you have GOLDEN HANDSand head THINKINGLY CONSECTIVE.

Here with thin stainless steel, 0.5, under a "tin" suitable, with it easy to manage.

I have a thicker stainless steel, 1.5 mm, 147 x 930 mm strip ...
A hacksaw and a drill, they can handle it quite well ...
True, bending it without machines is very problematic ...

Why a lot? Out in full Beloboku the original product includes almost 1600 g,
but none of the participants have burst yet. Even Beloboka.

I can't fill Belobok with more than 1300 grams, with this stuffing I broke off the lid, along two grooves, but so far it keeps ...

[at]

Net volume Beloboki with minus the space from the lids, I just measured-counted - 1567 ml. Meat, in order of magnitude, is roughly like water. Well, there is also air in it, but its share depends on kneading and maturing. Before kneading, I usually focus on a bookmark of 1 kilo 500 g, plus 2 tbsp. l. powdered milk + spices. Often, after the filling, part of the mixture remains on the small cutlet, yes. I steamat I cook, just while the mixture is already finally in Belobok baldets.
**********
And our stainless steel is most likely with different alloying. For most of it from my stash, I even need to sharpen the drills to a different angle, this is if I seriously work with it.
I do not know exactly the brands of the factory, although sometime, around 1986, I even sculpted a program for the TsZL for processing the spectral analysis of alloys. I remember that then I had to redo the entire original algorithm for science, which was launched by the customer from above, there were too many slapsticks. (And before the plant at Moscow State University, at the Physics Department, I taught for a couple of years on the processing of measurements). Then, because of my vigilance, the big bugger got excited, twice in VILS made a report and ended up recognizing and changing the industry specifications for the processing method for me.
There were times! More Soviet ...
What's that! I remember making myself a scoop out of a titanium leaf for winter fishing, there were hell-holes as many holes were required ...
My heart feels that the girls will peck at us now - that's why I'm finishing ...

We put a lid from Biovin with a spring in this canister, press it with the native lid, so a new kind of ham is ready ...

No, well, it's all clear! Only for what is a scoop of titanium leaf. luminium is weak or will fish laugh?