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Homemade ham (collection of recipes for ham mills) (page 52)

lega
Quote: Sergey Kornilov
if boiled in water, 1-1.5 hours

The sausages have a formula -

Stage 1. Place the sausage loaf in a large saucepan with warm water, leave it for 1-2 hours to "warm". (the whole loaf warms up evenly), we need this to get an even color on the cut.
Stage 2. We heat up to 70-80 gr. Celsius, we translate to the smallest fire (a large volume of water allows you to maintain a given temperature due to its thermal inertia).
Cook for 100-120 minutes (10 minutes for each cm of diameter) at 80 degrees. Celsius is critical!

If you add up the time for all stages, you get at least 4 hours.
rulya
lega, Thank you ! Very interesting information! I'll take a note. True, I'm not a sausage maker, I'm a master of another business, BUT one does NOT interfere with the other! : girl-yes: THANKS, you!
lega
Quote: rulya
I really am not a sausage maker

There are very few real sausages here, it seems only one, and the rest are "multi-station". We master related specialties as needed.
This information is from the Ki website. 🔗
One
The topic is very long, maybe I missed the answer somewhere, but still ...
I make ham in "Belobok", put a bag for baking inside, put the finished minced meat and screw the bag tightly. After boiling, the springs slightly compress the ham, cavities are formed in the minced meat, filled with juice, if left like this, the structure is uneven inside. Therefore, at the end of cooking, I pierce the bag, the juice is squeezed out, the ham turns out to be dense and compressed, but a little dry, as if the juice was squeezed out too much.
Do not pierce?
By the way, I refused the idea of ​​kneading in a bread maker, because it heats when kneading ... Tell me, maybe someone knows how to knead in Panasonic without heating?
Kolbasnik
there will be no juice if not boiled in boiling water) maybe it should be displayed with a large banner - "Gentlemen, ham people, do not cook your crafts in boiling water!"
natashula
Good morning! Girls, a question popped up. I'm going to NG to my parents, I want to make ham there. To travel by train for almost a day (a little less) If you knead meat with nitrite salt, put it in a ham maker, and take it with you in this form - meat will not be lost ??? There is no refrigerator on the train, and the meat should be marinated ... it won't have time if I put it in my parents' place ..
Vinochek
I wouldn't risk it. It can get hot on the train (). Better to put at the parents. I did it even two hours after kneading.
natashula
Vinochek., thanks, I will not risk it.
djemma
Do you accept newcomers? I have a ham from Tescoma. The first result is pork pieces, spices, olives, salt. It turned out very tasty. I want to try how the fish will behave in the ham maker.

Homemade ham (collection of recipes for a ham maker)
lega
Bravo! Very nice!
Rusalca
Quote: djemma
Do you accept newcomers?
djemma, Welcome!
djemma
Thank you.
SmoroDinka
Homemade ham (collection of recipes for a ham maker)
A friend gave me a ham maker for my birthday. She didn’t put off the testing of the new device and the result was an excellent ham according to Uncle Sam's recipe. THANK YOU VERY MUCH !!! Despite the fact that when tamping the minced meat into the device, the foil burst and part of the juice flowed into the water, the result is excellent. Cooked in a slow cooker. And since I don't know how to cook a little, the second portion is already on the way. Thank you very much everyone for the recipes and advice!
Mikhaska
Dina! What a lovely ham! It's great that she did and showed us! Well, now it will start! It remains for me to wait for my ham maker ... Glad for you!
And, WELCOME TO THE FORUM!
Basja
And I didn't have love with her, I cut my finger very cool, I didn't have enough strength to pull the springs, well, in general, I broke up with her. And your ham is very tasty.
SmoroDinka
Quote: Basja
What a lovely ham!

Thank you, Ira !!!

What a pity, Basjathat you did not have a love with a ham ... The taste of homemade ham cannot be compared to that of a store, and most importantly, no preservatives, stabilizers, emulsifiers and other disadvantages.

Basja
And who told you that I eat the store. for the New Year, I made pork neck ham, well, very tasty
🔗
Vinochek
Basja, and if Teskou, Redmond or Biovin? There are no springs.
Basja
Nope, I won't buy them, I can do well without these units.
Pakat
Nina, right!
Ham makers, these are only casings, they can be replaced by any other, natural (intestines), synthetic (film, sleeve).
Whoever is more convenient and tastier, he does so ...
Pakat
Quote: Vinochek

Basja, and if Teskou, Redmond or Biovin? There are no springs.
Zhenya, I would really like to see the ham makers, without springs...
Mikhaska
Basja, but how did you get such a pink ham without nitrite? If it `s not a secret?
Basja
I cook according to GOST, and GOST provides for the use of nitrite salt.
Countryman
Quote: Pakat
Zhenya, I would really like to see ham makers, without springs ...
I have in the thing that I self-made just now there are springs. But in addition, it became possible for them to set limiters, adjusting the density of the final product. In the last picture it is clear there - under the upper disc with an emphasis on the upper edge of the cylinder wall.
I took three pairs of wooden slats 12 cm long, three different thicknesses. I put them there under the lid and slip them. I cook on the thickest pair. Then, before cooling, I change it to the next one in size. She, while getting cold, settles just to this stop. I have used the thinnest third pair so far only once - it seemed that it was already tight.
However, “Beloboka”, it seems, has already become a passed stage for me.
Pakat
Kostya, the fact is that ham makers without springs cannot be the default.
It doesn't matter what is there, latches, stops, stops, there is always a spring loaded ...
Give me a link to your unit, I'm curious what you added there ...
Countryman
It opens from my comm. Where is the word "piled" ... You seem to have seen him already.
And without springs - only with the top weight. But we have already passed this.
Pakat
Thanks, I already saw! Old, blind ...
And besides the load, you can have a super electronic pressure control on the lid ...
Vinochek
Quote: Pakat
without springs ...
I meant that they are not like Belobok there is no need to tighten the springs.
Countryman
Quote: Pakat

And besides the load, you can have a super electronic pressure control on the cover ...
Not so difficult, by the way. Top container, water supply to it. We take the pressure sensor and control from the washing machine. These things rarely break in her.
So that suddenly the neighbors are not flooded, you can think over the pneumatics. With a car compressor and a widened inflatable.
Pakat
And then one day in Elista, I found steel jaws, the size of a moonshine still ...

Unit for one hundred kilowatts ...
Pakat
100% Minced lamb ham.
Homemade ham (collection of recipes for a ham maker)
The Year of the Ram continues, we eat lamb ham ...
VovaUzh
Pork ham (in pieces, without minced meat)

Homemade ham (collection of recipes for a ham maker)

Homemade ham (collection of recipes for a ham maker)
cdoctor
But I didn't get my favorite taste of ham. I made the neck strictly according to the instructions, kept it for 48 hours, and it turned out to be boiled minced meat to taste (pressed). The only thing was there was no nitrite salt. Made in tescoma. So maybe everyone here on the site likes their homemade hams so much just because the fresh meat is known and all the ingredients are good ... But the taste and the taste of boiled meat is also delicious, so? If so, then the way out is to go to the store for real ham. By the way, what gives it such a soapy taste?
Countryman
cdoctor,
Cardamom. 2-3 tsp (small measurements from HP) per kilogram of the bookmark. And there will be a taste with the usual shade.
From nitrite, only the color will correct.
Rusalca
Quote: cdoctor
The only thing there was no nitrite salt.
It is the nitrite salt that gives the ham its usual store-bought taste. And without it you get "boiled meat".
NatalyMur
Quote: Basja

In Moscow, too, there is, and you do not need to weigh less than 10 grams. For dry-cured sausages, 20-22% of the weight of meat is used.
Maybe I didn't understand something - you say for 1 kg of minced meat there is 200-220 g of nitrite salt, which is already saltier than table salt? And the sausage is still drying up - excuse the sausage to be thrown away ...
Basja
Corrected - 2.0-2.2%.
NatalyMur
Quote: Basja

Corrected - 2.0-2.2%.
And then the scales will not work with an accuracy of 10g, you need at least with an accuracy of 1g
Basja
Natasha, you can measure with a spoon from a bread machine, nitrite salt looks like finely ground salt, in a tablespoon from a bread machine there will be exactly 20 grams under the knife.
NatalyMur
Basja, of course you can, but I prefer scales (a worm sits inside and gnaws - what if I overdo it ...)
ksyusha1997
I also always measure with a spoon from a bread machine, and I put 50 to 50 normal and nitrite, as many girls wrote, I have enough, it turns out pink. And in Moscow now there is also a ki branch of them, read on the website, there is a self-delivery, and a courier, no need to order by mail now!
cdoctor
Quote: Rusalca
It is the nitrite salt that gives the ham its usual store-bought taste. And without it you get "boiled meat".
So we will take ... Thank you.
anel
Homemade ham (collection of recipes for a ham maker)
It's not exactly a ham, of course, but made in Tescom's ham maker. I marinated pork for baking in orange and lime juice with onions and garlic, when I pulled the meat out of the marinade, I felt so sorry for pouring this marinade, and there was still a pork knuckle without a bone in the refrigerators ... Well, I put it to marinate. Then she rolled it into a roll, stuffed it into a ham and meatloaf, with the smell and taste of lime ready. Taste and unusual.
Zyuzyuka
Quote: Pakat

Ham 100% horse ...
Homemade ham (collection of recipes for a ham maker)

Please tell me I don't have an oven. how can be done in a saucepan? or in a multicooker? I did everything according to your descriptions, meat, nitrite, ice, spices mixed for 20 minutes in the combine, now in the refrigerator for ripening ..
Countryman
Zinaida
No problem. It is possible in any saucepan, especially if there is, than measure the temperature in the pan.
4.5 hours from the moment the temperature in the pan reaches 80 ° C. Above 80 try not to raise 75-82 within these limits. If there is no thermometer, then bring it to a weak wave (this is ~ 90), then decrease it. And repeat this every 20 minutes.
I don't have a multicooker, so I don't own this technology.
Zyuzyuka
I ordered a thermometer here, will it work? 🔗
Pakat
It won't go, but it will go ...
I have the same, if you cook in a saucepan, make a cork like a float so that you can measure upright ...

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