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Homemade ham (collection of recipes for ham mills) (page 50)

Countryman
Quote: Nikusya

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

It's winter !!!
It's not so much snow or ice remnants from drilling that is scooped out of the holes. Sludge formed in the water is continuously scooped out in the colda... The hole constantly freezes over, despite scooping up. The process goes from the periphery to the center, i.e. the diameter of the hole inevitably contracts. And quickly, especially if below -5C.
That is why this ice has to be scraped and padded all the time from the edges of the holes. On the scoop, it also freezes and the scoop has to be pounded against ice, ice screw or a fishing box. When you catch the drilled holes in three holes next to (with a pitch of 15 cm), then you cleaned the third one, and it's time to start the first again. And so in a circle ... And the fishing line has to thaw in the mouth, an icicle is also formed on it. Or tap too.
So, if the scoop is made of a weak (primarily "fatigue") material, such as aluminum, then it will break very quickly, maybe even in one fishing trip. Therefore, steel is needed. Titanium is weaker than steel, but it is almost twice lighter. Its use is a compromise. We make a foam head on the wooden handle to the titanium "slotted spoon" and here you are provided with positive buoyancy for the scoop.
Do you know how many scoops have broken since 1971? and drowned? the feeder broke off and also remained at the bottom? thermoses beat? Well, with thermoses, however, I figured out long ago what to do with them

🔗

...
They will definitely peck ...
Nikusya
Tin! Tolley business in the summer!

Homemade ham (collection of recipes for a ham maker)

Homemade ham (collection of recipes for a ham maker)

right now they will beat us.
Countryman
Quote: Nikusya
Tin! Tolley business in the summer!
Summer in comparison with winter "rests". It happens that it bites in the left hole, and from it 20 cm in the right - on zeros, and even though you crack. Well, when from a depth of 8 meters with your hands right behind the line you drag the player upwards from a pound or more, then you have time to go overboard !!! And when it is larger, but it does not go into the hole - guys !, bagoorr me !!! Although before that I tried not to wave my hands and cleaned the catch right there so that others would not drill around, it was hidden, in short ...
In addition, the catch in winter is no less than summer. Only the skill requirements are noticeably higher. Winter fishermen are the elite. Although, in general "the same punks, current in felt boots ..." (c)
Quote: Nikusya
right now they will beat us.
Let's fight back together.
lega
Quote: Countryman
Let's fight back together.
It's interesting to read you, but at least make a fish ham.
Countryman
Galina.
I have already done it several times. About two years ago.

I was then after the operation, I had restrictions on physical activity. And he discharged all his motor character with cooking.

I even made a "striped zebra", alternating between cod and pink salmon.
Somehow it didn't go very well.
*********
Your St. Petersburg fishermen have "their own toys". The main entertainment there is racing on ice floes. Even former prime minister Sergei Stepashin (our person!!!) in my youth I also participated in them.
Nikusya
For whom summer, for whom winter, fishing is such a pain! Nice to meet your roommate!
MariV
Quote: Nikusya

Tin! Tolley business in the summer!

Homemade ham (collection of recipes for a ham maker)

Homemade ham (collection of recipes for a ham maker)

right now they will beat us.
What are these nymphs?
Nikusya
Ol, the one that is bigger in the blue panami STE I am, and the slimmer is my sister. This is me visiting them on the lakes near Minsk.
MariV
Yeah!

Are these pictures in "Let's get acquainted visually"? if not, then definitely must !!!!!!
Nikusya
Ok Ol, went to the visual theme! I have already sent so!
posetitell
Good evening.
So we bought a ham (Redmond), we have already cooked the ham (it turned out a little dry, I think I cooked it for a long time and plus without gelatin, but tasty), today sausage is generally a waste of tasty food.I have a couple of questions, if you can - answer: why should I put ice (I saw in a couple of topics), plus what to replace dairy with (for example, in the same doctor's sausage), since I have lactase. failure (I just added water today).
Countryman
I made a ham here the day before yesterday, having tried to smoke 2/3 of the full bookmark in that homemade smokehouse (photo of the summer and the year before last), in which I usually smoke fish.
Homemade ham (collection of recipes for a ham maker)
So, right on the equipped fireplace, next to the house, he did it, putting the meat on a steel mesh, and this time on the grill of the smokehouse .. He supported, as best he could, the mode of smoking colder than the regular one with fish. Duration - 35 minutes.
The coarsely chopped meat acquired a distinct smell of smoked meat, resembled an eraser when tested on a tooth, and lost about 20% in weight. Here is a portion of it before the fine cut.
Homemade ham (collection of recipes for ham makers)
Next, regular pork was added (the remaining 1/3).
Homemade ham (collection of recipes for ham makers)

He added water to the mixture - he did not dare to compensate for all the lost 20% of the weight, he gave only 10% water. Well, then I did everything normally. Everything is mixed, spices, standing for a day with regular stirring.
Cooking was also carried out, as usual, only in my new ham.

Generally, yes, it worked something like boiled-smoked sausage. My son approved the taste, but the result disappointed me a little. I will think in which direction to make the amendments now. Too many additional "branch points".
Vinochek
and if you smoke after cooking?
Countryman
My sister suggested it to me too. Confused by the large diameter (100 mm) of the product and the lack of a shell.

I think while there are still plusa, try to change the proportion of the smoked part towards a decrease in the proportion. Next time I will smoke 1/3 and leave 2/3 as usual.
Vinochek
I will be happy to follow the experiments.
Nikusya
And if you smoke fat?
Pakat
I'm waiting for my acquaintances to ripen to a ham, then you can make a smoked one, they have all the conditions for this ...
Vinochek
so you can visit them with your friends))))
Pakat
No, you need to do it yourself, with your own hands ...
Nikusya
Then you need to invite them to your house for tea with a ham, tell them with inspiration how interesting and useful it is, wrap the ham for them home with a control shot. Or is it not accepted in Canada?
MariV
Homemade ham (collection of recipes for ham makers)

Light meat is turkey breast, dark meat is pork shoulder.
Cut into pieces, added milk, a teaspoon of rum, half a teaspoon of agar, mustard seeds and other spices. Well, nitrite salt is a bit.
Anna1957
Best! These are pieces, not minced meat?
Already read that the pieces
Vinochek
MariV, I love ham just from the pieces! and this beauty!
MariV
Yes, yes, girls are pieces. She cut with a knife, kneaded for a short time with her hands, about 5 minutes.

I also love the slices. Minced meat is not very ...
Olga VB
And my last sausage turned out to be unsuccessful: it seems that the taste, the color, and the smell are good, and it is cut thinly, but it is dry-dry, like pressed tyrsa.
Even while cooking, I suspected something was wrong: the cartridge was full to the limit, and after cooking it shrank to 2/3. This is the first time. Usually 1-2 cm maximum.
And the broth went away. I saved this broth to see how it behaves. So he did not turn into jelly even in the refrigerator, and remained a little water.
Now I think, what kind of meat was that? ..
Pakat
Why don't you like minced meat, for example, I make an excellent ham from minced meat ...
Now it is spinning, spinning balloon blue 2 pounds of minced veal, 260 grams of beef fat, small pieces, nitrite salt, spices, ice, there will be amateur veal ham ...
Vinochek
but I like such pieces in my mouth) I also like minced meat, but with pieces more.
Pakat
The minced meat is strongly pressed, it turns out a dense ham ...
I stuffed Beloboku, the amount for it was calculated,
already warming up in the hunger ...
MariV
Well, Pakatik, you like minced meat, and me and my family - from pieces! If the meat is good, then a very soft ham is obtained.
Rusalca
And I always do 50-50, half minced meat and half in pieces. And I make the minced meat with a blender, and not with a meat grinder (for some reason I like it more).
Vinochek
Quote: Rusalca
And I make the minced meat with a blender, not a meat grinder
I have not used a meat grinder for a long time - I like minced meat from a blender much more.
Allika
I also like minced meat from a blender ... although, some say that it turns out like chewed.
Rusalca
Quote: Allika

I also like minced meat from a blender ... although, some say that it turns out like chewed.
They lie! And brazenly!
Anna1957
A matter of taste. On the contrary, I like it through the largest wire rack, at least in dumplings.
Hippolyte
I got to the white side
what to say - I really liked it
the process is simple
the result is very tasty
thanks to bakers for advice in choosing

made from 1kg of chicken + 300g of pork + head of garlic + black pepper + salt + carrot + Bulgarian pepper

Homemade ham (collection of recipes for ham makers)

Homemade ham (collection of recipes for ham makers) (here she is in the film)
sorry for the quality of the photos
VovaUzh
Welcome!

I bought a Biovin ham maker, I plan to start experiments in the ham making industry.
But in order not to be kicked out of the house, the first pancake should not "be lumpy."

Therefore, I ask you to share a proven recipe for ham, preferably pork.
Tanyshka
VovaUzh, look at here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=104.0, there are many recipes
VovaUzh
Tanyshka, thanks for the reference.
I'm just poorly guided here

but I still could not stand it yesterday, and after reading the topic a little, I made myself out of what was.
It's already been in the fridge since the evening, I'll cook it after work.
Made from turkey leg 600 gr, pork 300 gr., And minced pork 300 gr. (+ salt, ice, spices)
I did not calculate the amount, everything did not fit into Biovin, there were 200 grams of the finished mixture ...

I will report on the results
Tatok
I also like pieces more. : nyam: You can feel the meat directly and it turns out to be plump.
Tanyshka
VovaUzh, not at all . I also want to buy Biovin, but where did you buy it?
VovaUzh
Tanyshka, took on Aukro.
Set "BIOWIN ham maker + thermometer + set of packages", from the seller szynkowar.
He also has everything separately.
_

VovaUzh


I've already cooked the ham ... it cools in the refrigerator until the morning
Homemade mayonnaise is already ready, bread is being baked.
In the morning - breakfast of all homemade
Tanyshka
VovaUzh, thanks, I also looked there, we will take
Tanyshka
VovaUzh, I will wait for reviews about the ham and the ham itself
VovaUzh
Hurrah! happened!
Delicious - lick your fingers!

Homemade ham (collection of recipes for ham makers) Homemade ham (collection of recipes for ham makers) Homemade ham (collection of recipes for ham makers)

Let's practice and keep cooking, especially since the holidays are coming soon!
Rusalca
VovaUzh, congratulations on the first sausage!
fomca
Girls, help!
I put the ham in Belobok on heating (70-80 g) in the Brand 6060 pressure cooker-smoker. I'll keep it there for three hours. But I have nothing to measure the temperature with, what should I do, or in general, it was not worth it?
Tanyshka
VovaUzh, looks delicious, now I want more ham

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