Homemade ham (collection of recipes for a ham maker)

[Svetlana]

Svetlana,
I do not know how this pressure cooker-smokehouse of yours is arranged.
But if you have water there, then four hours is enough. But if there is air, then, in my opinion, it is necessary to keep it for six hours, or even seven.
The considerations over the air are purely general. After all, not Agril ...

I put the ham in Belobok for heating (70-80 g) in the Brand 6060 pressure cooker.

And in the oven? Is there no thermometer there either?

[natushka]

natushka,

And in the oven? Is there no thermometer there either?

Pakat almost always cooks in the oven for 3-3.5 hours at 185-190 Fahrenheit (that's 85-88 Celsius)

Pancake!!!! Here's how to read the topic completely!
In short, I put it on cooling, and a pink liquid, transparent, slightly gelling, was collected in the saucer. Didn't cook? Cooked for 4 hours.

Chicken amateur ham.

Pakat, listen, I forgot - do you use nitrite salt? By the color of your last ham - no matter how ... or is this a photo?

Ol, follow the link, Pasha writes the composition there - there is nitrite salt

[Zhenya,]

Zhenya, thanks, saw ...

Olya, this is chicken, it always turns out a little paler than beef ...
And I'm nowhere without salt, I don't want to get poisoned ...

[Pakat]

Pakat, yeah, I got it, I don’t do it without nitrite salt either

Good evening! Take me into a friendly family of shredders)) I got Tescom's ham. I tried it for the first time - I made chicken-pork 1: 1, some in pieces, the rest on a blender. Plus salt and pepper and mixed in 200 ml of 20% cream. I baked in the oven, since there is no deep pan. I kept it for 2.5 hours at a temperature of 80. It turned out tasty, but a little dry. And I had to put more salt. Common salt. Before baking, it stood for an hour, cooled also at room temperature, not in water. I got it very warm. The ham was getting cold already in the refrigerator, the next morning we tasted it)) My husband liked it. Here is a photo report.


And this is already the second experience - I made from pork belly, smoked chicken, salted bacon and chicken fillet. It turned out amazingly tasty !!!

[natashula]

I will also have to try smoked something to add! natashula, thanks for the idea!

[izumka]

izumka,, the idea is not mine at all, I spied on it ... I took the recipe as a basis:

Pork ham with smoked chicken fillet in Biovin ham (Dedicated to Elena Tim)
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=386349.0

With minor changes only. Put pork belly, about 500g, salted lard approx. 100g, chicken fillet (half), approx 200g and smoked chicken drumstick 100g., Cut off the skin and smoked sides. She twisted almost the entire brisket in a meat grinder with the largest mesh. The remaining meat was cut into thin strips along the fibers. Finely chopped the bacon. The lard was soft, like butter, fillets and smoked. cut the shin too, not finely. I mixed everything, added salt, paprika, Provencal herbs, a mixture for frying meat, garlic spice. I mixed everything very well by adding 150 ml of ice water. I folded it into a mold, let it stand for about an hour and baked in the oven for 2.5 hours when the temperature reached 80 degrees.

Tell me please! Boil ham to a temperature of 72-75 C in meat (about 2.5 hours with a slow set of temperature) or 2.5 hours after reaching 72-75 C in meat?

I try it for the first time in Tescom.

More :))
I cook in Shteba. The first hour on heating 40C (the temperature in the meat has risen to 20C)
Now I set the heating to 50C for an hour and a half. Probably, it will rise by another 10-15С
I will very gradually increase the temperature, I'm afraid of overheating.
And how will the inner one, in a ham maker, reach 72 - immediately get it, or keep it at this temperature for another 2 hours?

[Fotina]

Fotina, 70-72 degrees inside the ham and immediately turn it off, and the ham into cold water for quick cooling. This is the cooking temperature of the ham.
I am doing a little faster. First I set it to 50 degrees per hour, then to 1 hour to 80 degrees, and then on heating mode (75 degrees) I hold for 1.5 hours and everything is ready ... But I have a cartoon friend.
You probably could do this - 1 hour at 50 degrees, 2.5 hours at 75 degrees and there will be a juicy ham.

Thank you very much!
Eh, I didn't have enough strength for two days (with nitrite), after 17 hours it broke. Can not wait to:))

[Fotina]

Fotina, nothing, you already have a lot of willpower - for the first time, yes withstand 17 hours ... We have few of them on HP ... Don't worry - the ham should turn out good

I cooked it for a long time, 72C rose only by 18 o'clock.
I had to keep it at 80C for 2 hours, because after the first hour the thermometer inside the meat showed 60C.
Now it is cooling down in ice water, I change it periodically. Already 40C inside.
I will put it in the refrigerator in half an hour.

Problem: when I took out a ham, I tilted it - broth dripped.
Little, but was. Was upset. Probably, condensate has run through the gap from the handle.
Or the water, which was added to the minced meat, separated.

No matter how the husband and the child say that I am fooling with this ham, I translate the meat, it would be better to fry the chop :)) My old experiments with sausages in natural casing and sausage were criticized - "pate in the gut". There was no nitrite salt. And healthy is not about us. It should be tasty first of all.)

I'm worried, in general.

[Fotina]

Fotina, a little broth is normal, to what temperature was it kept inside?
Don't worry, the nitrite salt should taste good ...

Up to 72C inside. I stuck in the thermometer from the very beginning, and kept watch.

One more question torments. While leafing through the topic (not very carefully), I remembered that someone asked - when to take out the ham? The handle has already gone down, and strives to press down on the thermometer (about Tekkiy, like me, speech). And I didn't have that. My handle practically did not drop during cooking. Only when she was already standing in a pot of ice water did she begin to draw in. Almost completely pulled in, the centimeter remained approximately.

[Fotina]

Fotina, I did it in the white-sided and the biovine, you won't see anything in the biovine, but in the white-sided one you can see - when cooling, the upper lid goes down, and the more overheating, the stronger ... If everything is fine, then no more than 1-1.5 cm goes down ... If more, you get a drier ham ...
It will still be delicious

Here I feel that I overdid it with slow heating. Too slow, too, not buzzing, probably. All the same, slowly the protein curls up, shrinks, the meat thickens. Everything is good in moderation.
I'll try the next one, as you wrote. It will turn out faster.

[Fotina]

Fotina, Light, slow heating is cool, what the doctor ordered

Check it out in the morning. I already drove my husband out of the refrigerator twice. Look, what a curious one! :))

Atchot
Everything inside the flask was tight, the broth gathered around the spring.
Delicious, but dense. That third of the meat, which was minced, slightly spoils the impression - our receptors and my husband said)) Although I beat with a blender to the state of manna from heaven)))
The recipe is basic. 1 kg of meat, 100 ml of crushed ice, 17 g of nitrite, a mixture of coarsely ground peppers, cardamom, nutmeg, garlic. Beat a third of the meat with a blender, chop 2/3 into cubes of about 1 cm with a knife. Knead in a bread maker for 40 minutes. Withstood in the refrigerator for 17 hours. Cooked for 5 hours, raising the temperature very slowly.
Oh yes - meat. Saved. I bought a "roll" - rolled flank, 270 rubles / kilo. Among chilled meat now it is already economical))) the slice turned out to be lean for the flank - 70% -80% pure meat by eye. The output is a ham weighing 850 g.
And here's the result:

Cope with the gallery together))

[Fotina]

Fotina, Light, rather dense, but not dry ... 40 minutes for kneading seems to me not necessary. Even hands do not knead for more than 20 minutes. I do this in the combine for no more than 10 minutes. Even during mixing, the temperature of the minced meat rises, and ice may not help in 40 minutes ...
Flank is a great meat for ham, I often make it on it ...
And most importantly it turned out DELICIOUS
Where is photo?

Photo in gallery)))
I made it on my phone, now I wrestle it - it is not copied in any way :(
The Bread Maker is loaded, but does not want to be copied to the topic, the link to my typing does not respond

[Fotina]

Fotina, go to the profile, then on the top left, click my gallery, click on the desired photo, a photo will open, under it there are 2 links - copy any and paste it into the message ... Something like this ...

How much I have become in the subject. Neophytes are so neophytes, even in ham making

[Fotina]

Fotina, beauty! Congratulations!

Natalya, what would I do without you!

[Fotina]

Fotina, lovely ham: flowers:

[Fotina]

Fotina, everything was fine with you, except for anxiety

I decided today to make ham in the oven, not in a slow cooker. I kept it in it for 3.5 hours at a temperature of about 85 degrees. Then she turned off the DS and left the ham for an hour. When I began to take it out, a reddish liquid flowed out into the baking sheet. Now I think maybe I didn't? While I put it to cool in the refrigerator. Something I do not want to eat raw meat (((

[Iren77]

Iren77, in the oven I always do everything under the control of a thermometer, I wait until the temperature reaches 70-72 degrees, and in the oven it always turns out longer than in a multicooker. Therefore, it would be better to control the temperature ... If it is still raw, you can bake it, someone did it ...

[Fotina]

Fotina, lovely ham: flowers:

Marina, why did you rub the comment? Good advice, thanks! I was going to cut larger next time.

And the ham "ripens", in the evening, it feels like it got moisture from the refrigerator))), it became juicier. True, half has already been eaten.

[Iren77]

Iren77, in the oven I always do everything under the control of a thermometer, I wait until the temperature reaches 70-72 degrees, and in the oven it always turns out longer than in a multicooker. Therefore, it would be better to control the temperature ... If it is still raw, you can bake it, someone did it ...

I stuck the probe from the DS into the hole in the ham, but my oven began to click - switch, I was scared that I would make a short circuit and took out the probe.

Yes, I If you honestly was sure that I was writing it to you in a personal, I naklatsala something, and it popped up on the forum. I thought maybe my hackers are not needed here

[Iren77]

Iren77, it's a pity, with the temperature probe they would be calm that everything is ready ...

Byaka zakalyaka, as it is not needed - you share your experience, and successful ...

I thought maybe my hackers are not needed here

In vain I thought so, on the contrary - there were valuable advice, especially for beginners!

[100% Veal ham]

100% Veal ham


Made in Biovine...
1 kg minced veal, nitrite salt, spices, ice, stir for 20 minutes, fast aging for 48 hours, oven for 3 hours, 190 F, chill and chill overnight.
And as usual breakfast with fresh ham ...

And please clarify: should the minced meat be ripened already seasoned in a ham maker or can it just be in a container in the refrigerator? And then put the ripe minced meat into a ham maker?

It is possible in different ways, as it is more convenient to whom. The ham maker is just a convenient form.

[about]

No, the ham maker is notaboutit. It must be mixed for full ripening. The bowl is better. I stir (in the daytime, of course) every 4 hours with my hands for at least 5 minutes per session. Just by the clock, the microwave, which is opposite the table.
And I put it in the ham for the last 8-12 hours, so that it thickens and cakes. Although the difference in results with the one that was laid immediately before cooking has not yet been noticed.
Just before cooking, there is enough trouble. Especially with my wires from the temperature sensors to the display.

If done with nitrite salt, be sure to mix thoroughly and allow 48 hours to mature. During this time, sodium nitrite will react with meat protein, coagulate ...
And the ham can be stuffed after ripening, it's just more convenient for me to do it right after mixing and the mixture ripens already in the ham maker, in the hunger ...

Hairpin thanks. I don't know how to take pictures through the radical yet - I will study, and I add starch to make it juicier.
On the cut, it is pink in places, and grayish in places, apparently I didn't stir the sauce very well - so it turned out to be marble

Hello everyone!
Here, too, I got Endever ham.
Regarding the unmixed composition: my husband (very long studied to be a cook), when he makes minced meat for cutlets, twists the meat for the first time, then adds all the ingredients (onion, loaf, salt, spices) to the minced meat and passes it through the meat grinder again. Only in this case a homogeneous mass is obtained. Maybe someone will come in handy ...

Take to the company! The first experiment) Yesterday they brought me Biovinchik - beautiful, stylish and high quality ... Only marinated pork was found in the refrigerator from meat. BUT I really wanted to try it !!! Pork in pieces (about 2 cm), added olives, garlic, pepper, cumin ... Cooked for 1 hour 20 minutes. at a water temperature of 80 degrees. It turned out VERY TASTY!

Cooked for 1 hour 20 minutes. at a water temperature of 80 degrees

So little? Not raw? Very interesting, and I cook for 3 hours. Or did you immediately put it in hot water?

[natushka]

natushka, And I thought that a lot! ...... NOT raw !!!!!!! The meat was pickled, maybe that's why it is juicy and not dry!

I cooked for 1.5 hours in Belobok, in principle, all recipes for Belobok provide for 1-1.5 hours if cooking in water.