Homemade ham (collection of recipes for ham mills)

[100% Minced horse ham.]

100% Minced horse ham.

Hello! In all the videos on the use of ham makers (no matter what brand, Beloboka, Biovin, Teskoma) there is a 48-hour stage of standing in the refrigerator before heat treatment. In recipes for making without the use of a ham, and for example in a juice bag, there was no mention of this stage. What is the meaning of this technological procedure?

Standing prepared mixture in the refrigerator, followed by stirring every 4-6 hours.
Process: pickling and fermentation.
If I also meant standing in a charged ham, then I do not use this, because I did not notice the difference.

I keep the stuffed ham for 48 hours in the refrigerator, so that the mixture with nitrite salt, spices, ice, thoroughly mixed, fermented, marinated and the meat protein coagulates ...
If done without nitrite salt, fermentation, coagulation, pickling, you can cook immediately after stirring ...

[Countryman]

Countryman, Pakat, thanks for answers. I haven't bought a ham maker yet, as well as nitrite salt. I wanted to try it in a juice bag, see what happens and whether it is edible at all. If the result is positive, then I will probably buy Beloboku, as the most affordable and least expensive.

A ham maker, only a convenient form, with pre-pressing, but you can use different casings for sausages from intestines, or polyethylene, just bags, they make ham and sausage without pressing, but there is a slightly different technology ...

Help, friends, I'm tired of fighting with Beloboka, or rather with punctures in the bag, which as a result, when cooking, the juice goes into the water. What I just didn’t do: I packed it in 2 bags, and bought tight bags for freezing, and my husband cut out the gasket under the upper ring and still the result is the same: the bags are torn and the juice goes into the water. I don’t know how to deal with it, and this is the only thing that I don’t like about it: I can’t keep the juiciness of the ham, it’s just that my hands are giving up. Can anyone solve this problem?

[Playful]

Playful, put the bottoms with sharp edges in the opposite direction from the package, hook the spring hooks not to the holes in the bottoms, but to the bent edges of the bottoms.

And further. When cooking, place vertically and 7-10 mm to the top of the ham, do not add water to the pan. It will boil anyway.

[100% Amateur beef ham.]

100% Amateur beef ham.

[100% Amateur beef ham from fat-free minced meat]

100% Amateur beef ham from fat-free minced meat

I made ham, cooked in a saucepan, in Belobok. The color is gray, but the main thing is that the taste is not very similar to ham, rather dry and more reminiscent of boiled pork. Ingredients: minced meat, salt, spices. Tell me what is the error?

[Yulia155]

Yulia155. Start by learning the right technology. You only described the composition, but in a good ham it is important not only from what it was made, but also how ...
Read the principles-https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=417595.0 They also apply to ham. The cooking time depends on the diameter - for hams it is about 3 hours at 75-80 degrees - until the temperature inside the ham reaches 70-72 degrees.
Try to repeat the already prepared recipe- https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=385452.0

[NatalyMur]

NatalyMur, I read the principles, about the recipe, the same, only without chicken, there was ice, salt was ordinary for 1150 g of pork 20 g, spices, minced meat thoroughly mixed, did not cut into cubes, did not stand the night for salting, ordinary salt. Cooked after a slight boil (the temperature was probably 80 degrees) for 3 hours, then took it out and cooled it, put it in the refrigerator overnight.

[Yulia155]

Yulia155, it is not enough to read the principles, you need to apply them
The minced meat must be kneaded to the threads at a minced meat temperature not higher than 12 degrees, and not just mixed ... Cooked at a high temperature - the boiling point of water is 100 degrees, the temperature must be monitored clearly, a thermometer is required. To give the usual ham taste, nitrite salt is used.
But in any case, you got something tasty, because homemade ...

Help, friends, I'm tired of fighting with Beloboka, or rather with punctures in the package, which as a result, when cooking, the juice goes into the water. What I just didn’t do: I packed it in 2 bags, and bought tight bags for freezing, and my husband cut out the gasket under the upper ring and still the result is the same: the bags break and the juice goes into the water. I don’t know how to deal with it, and this is the only thing that I don’t like about it: I can’t keep the juiciness of the ham, it’s just that my hands are giving up. Can anyone solve this problem?

It's not about the ham. No need to cook minced meat in boiling water - then there will be no broth. Absolutely. Heating at 75-80 degrees, this is critical. If it is higher, there will be swelling with broth.

I added a couple of tablespoons of sweet sherry to the chicken ham, and did not add sugar. It turned out pretty good!

I added a couple of tablespoons of sweet sherry to the chicken ham, and did not add sugar. It turned out pretty good!

I have a couple of st. I always put spoons of port, but sugar is also very tasty.

[Amateur veal ham.]

Amateur veal ham.

[Amateur beef ham angus]

Amateur beef ham angus

It's not about the ham. No need to cook minced meat in boiling water - then there will be no broth. Absolutely. Heating at 75-80 degrees, this is critical. If it is higher, there will be swelling with broth.

I cooked it at a temperature of 72-80 degrees, I clearly tracked it, the juice came out, the broth was! It turned out a little dry anyway. When it was even drier at a higher temperature, I wrote about it above.

If it is "white-sided", then try to give the springs half-tension when fully charged, attaching them to the sockets in the middle. Strong mass compression is often useless. And heating no more than 80 is also required.

I cooked it at a temperature of 72-80 degrees, I clearly tracked it, the juice came out, the broth was! It turned out a little dry anyway. When it was even drier at a higher temperature, I wrote about it above.

I have the same thing ... it still pours out ...

when fully charged, give the springs half tension by attaching them to the seats in the middle.

What is it like?. not insert into the slots, but into the "evenness"?

Versions of "white-sided", of course, are different. On my (2011) for the full load of the springs special nests are provided. Here they are, just marked with an arrow. Especially for you.

Here, instead of a fixed bottom, spring hooks and cling to them.
Yes, here's another. If it still leaks into the water of the pan through the bag, it is reasonable to add salt to it, too, in the same proportion by weight as in the ham.
(In the end, I even had to make a separate saucepan out of stainless steel for the ham maker. So that the excess would not go into the broth and it would be suitable for consumption. ...
But last fall I made a completely new ham myself for myself. Without contact with external water and taking into account all the other "rakes" I have passed in three and a half years. Now it has become generally good. Achieved controllability and stable repetition of the required results.)

I will share my experience

Ham made from chicken breasts is good:
Proportions:
- chicken breasts with skin - 1 kg;
- salt - 2 teaspoons;
- black pepper - 0.5 teaspoons;
- nutmeg - 0.25 teaspoons;
- half or a quarter of a clove of finely chopped garlic;
- turmeric - 0.25 teaspoons.

I cut the chicken breasts into thin long strips (with a section of ~ 1-2 cm2), add salt, pepper ..., and massage and stir, do not add water.
In a vacuum container (maybe not in a vacuum one, but it is also convenient) I leave it in the refrigerator overnight.
I put two plastic (one-to-one) bags in the ham maker, in which I tie the chicken (as a rule, I twist and clamp it with a piece of aluminum wire). Packages must not be punctured! (so I put PVC pieces under the sharp ends of the springs).
I fill it with cold water and cook for ~ 2 hours at a temperature of 60 degrees, then ~ 2 hours at a temperature of 70 degrees (it hangs from 69 to 73 degrees, I have a thermostat attached to my pressure cooker).
Then I take it out, cool it in cold water and put it in the refrigerator, when it cools down (after 12 hours) I take it out of the ham - it turns out a soft, juicy, aromatic ham, but, as my wife says, there is not enough glutamate.

Something edible (I like) turns out from pork if you cut it in large enough pieces with skin and fat, but if you put the pork through a meat grinder, then as soon as I didn’t go out, it turned out something like one healthy cutlet.

The cutlet smell turns into a sausage additive of ground cardamom. About three members to Beloboku. Dear dog, yes. And its effectiveness depends on the seller. But it's worth trying once or twice, and there you can already make a choice. And then you don't need to put garlic in the mixture. No cardamom will quench it.

My experience: always along with any meat and ice. water, herbs (etc.) (of any kind, minced meat or pieces) I put gelatin, sugar and 2 tbsp. l. port wine, egg. From above we cling to the springs for the lids turned upside down with sharp edges outward. First, it lies (I have a Redmond) for half an hour in a 6-liter saucepan over the lowest heat. Then I add - the handle is half turned. Another half hour. Then the knob is turned completely and until the first signs of boiling. As it boils, we dodge until low heat (do not cover with a lid), and so on for 4 hours. Add boiling water when boiling. Then cooling in the room (outside the pan), then 3 hours in the refrigerator - super. In the process of cooking, I turn the ham 3 times (there are 3 types of edges).

The cutlet smell turns into a sausage additive of ground cardamom.

Or nutmeg.

I cooked it at a temperature of 72-80 degrees, I clearly tracked it, the juice came out, the broth was! It turned out a little dry anyway. When it was even drier at a higher temperature, I wrote about it above.

and to what temperature did they cook inside? everything is simple - if there is broth, then there is an excess of the heating temperature.
if there is an electric oven, cook your ham mold in it, with the same 75-80 degrees, the modes are much softer there and the air does not transfer heat so quickly to the product, you will be insured and there will be less marriage.
A ham maker is just a form, it doesn't matter where it is heated, in water or air, the main thing is to massage the minced meat well with salt, let it ripen and heat it properly.

and to what temperature did they cook inside? everything is simple - if there is broth, then there is an excess of the heating temperature.
if there is an electric oven, cook your ham mold in it, with the same 75-80 degrees, the modes are much softer there and the air does not transfer heat so quickly to the product, you will be insured and there will be less marriage.
A ham maker is just a form, it doesn't matter where it is heated, in water or air, the main thing is to massage the minced meat well with salt, let it ripen and heat it properly.

It was 80 degrees inside. To ripen this minced meat with nitrite, I have ordinary salt. Cook electric stoves in the oven and set the temperature there to 75-80, you mean? And how much is it in time, at least approximately, at this temperature of 80gr. will prepare?

I have regular salt.

I also do it only with the usual one, it turns out a class - I described above: it is cut well, without breaks, juicy, spicy due to herbs (I take only herbs, I cannot spices).

And how much time is it, at such a temperature of 80gr. will prepare?

If in water, then about four hours, counting from the moment the water in the pan reaches 70 and above. (I always control at two points, in the water and in the center of the ham maker. In the center, 80 is reached in 4 hours, here everything is turned off.It will come by itself.
I haven't tried it in the oven for a long time, but, I think, the same amount of time. The coolant air is weak in comparison with water, but it still manages to bring heat faster than it then spreads inside the meat in a ham maker.

Here here is a report with the graphs I actually shot for "white-sided" temperature changes during cooking.

In the center, 80 is reached in 4 hours, here everything is turned off. It will come by itself .quote]

And in what you leave it to reach? In the water where the ham was lying or are you taking it out of the water?

I also do it only with the usual one, it turns out a class - I described above: it is cut well, without breaks, juicy, spicy due to herbs (I take only herbs, I cannot spices).

That is, you cook for more than 5 hours, and you only regulate the temperature on the stove with a handle, don't you measure it? What kind of stove do you have: gas, electric, glass ceramics? Is the ham maker completely in the water on its side or are you standing?

[Nikka]

Nikka, actually I gave a link in my previous com. Look thereandthose. It happened differently. I think she got there when she was 80. Well, a bit later. Now I have another main ham maker, already homemade. Upon completion, I put it into cold water immediately. While it was winter, I also threw snow there.

That is, you cook for more than 5 hours, and you only regulate the temperature on the stove with a handle, don't you measure it? What kind of stove do you have: gas, electric, glass ceramics? Is the ham maker completely in the water on its side or are you standing?

Yes, I don’t measure it, because I haven’t found a normal thermometer yet, I’m adjusting the gas stove with the handle. The ham maker on the side is completely submerged in water.

so, there is a free interpretation and cooking).
nitrite or common salt - there is no difference, sodium chloride is the same everywhere, and it is he who dissolves salt-soluble proteins and creates a strong sausage frame when active! stirring until white threads between the pieces and classic maturing for 10-12 hours in the cold.
Outside, it should be 75-80 degrees, heat up to 70 degrees inside, this is important, if there is more, there will be swelling. How long, I will not say, it depends on your diameter of the sausage loaf.

cooking

so, there is a free interpretation and cooking).

heh, and I have always been a terrible individualist and went against the directives of the Communist Party)))
I did not observe swelling in my sausage (apparently, I do not bring it to a heart attack)))

Suha theory is my friend, and the tree of life turns green ... (c) Goethe
Practice solves everything, it turns out, you like it, then everything is done correctly ...

Outside, it should be 75-80 degrees, heat up to 70 degrees inside, this is important, if there is more, there will be swelling. How long, I will not say, it depends on your sausage loaf diameter.

70 degrees inside and stop cooking (heating)? Ham diameter 11cm.

If it is "white-sided", then try to give the springs half-preload when fully charged, attaching them to the sockets in the middle. Strong mass compression is often useless. And heating no more than 80 is also required.

And in the report on the white-sided side, you did a half tightness, will there be no voids in the ham later?

[at]

Before cooking, I stand the mixture for a day (in a bowl, in the refrigerator) and at the same time stir and massage with my hands for 5 minutes (by the hour) every 5-6 hours. From about the third stirring, threads appear in the mixture, which Kolbasnik mentions.
This stage, among its other positive features, practically removes the problem with voids. Even the remains of the mixture that did not fit in the white-sided, then cooked on steamat in foil (30 minutes without any press) they have no voids.

[100% Chicken ham]

100% Chicken ham

Well, my pork sausage (a bit with voids this time - you don't need to wake up your husband to load a ham maker on Sunday morning)
But delicious.

[Anyone who makes ham with nitrite salt.]

Attention!
Anyone who makes ham with nitrite salt.
Nitrite salt is a mixture of sodium nitrite and table salt in different proportions. The names may be different, but the principle is the same ...
There is no standard, each manufacturer does it differently, so you need to know exactly the amount of sodium nitrite in your salt, based on this, weigh the exact amount of it.
Salt is 0.6%, 1% and 6%, sodium nitrite, I just have not seen other ratios, but probably they are. The following is usually recommended:
At 0.6%, add salt 3% of the weight of the meat mixture, up to 30 grams per 1 kg of the mixture.
At 1% - 2% by weight of the mixture, up to 20 grams per 1 kg of the mixture.
At 6% - 0.3% by weight of the mixture, 3 grams per 1 kg of the mixture.
More accurate data is given by the manufacturer on the labels of the salt packages.

[Nikka]

Nikka, and what are you pkhali in pork sausage? Beautiful. A piece of pork is lying and waiting for its debut.

[Nikka]

Nikka, and what are you pkhali in pork sausage? Beautiful. A piece of pork is lying and waiting for its debut.

Meat: minced meat, pieces of meat (about 1.5 cm x 1.5 cm), pieces of fat (the same size), in addition - an egg, 2 tablespoons of Massandra white port wine (yes, I'm a bourgeois), sugar 1 tablespoon, 2 tbsp of herbs (dry mint, lemon balm and dushitsa, everything is finely grated), well, ice water is required when kneading (20 minutes), and sprinkling with gelatin. I didn't put a lot of bacon on the trail. just want to make the drawing more expressive.
Honestly, according to the proportions, I do it by eye (salt is ordinary).

And how much salt? I'm just getting started with ham making.

And how much salt? I'm just getting started with ham making.

Eh, if I knew, I put it on the peephole. Will you figure it out somehow, no offense