Homemade ham (collection of recipes for ham mills)

I have 0.57% nitrite salt. I always put it in all 17 grams per kg. Just right! This proportion is in the recipes on their website.
Here's the last slice of chicken ham

And if you put 1 teaspoon of nitrite salt, 1 tsp. ordinary?

[READ TWICE!]

For those who are in the tank and do not understand - READ TWICE!

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.
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 3% salt by weight of the meat mixture, up to 30 grams per 1 kg of 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.

Pakat, it looks like I'm not just in a tank, but also frozen ... it doesn't even reach the second time

[mowgli]

mowgli, Natalia, in the composition of nitrite salt there is already ordinary table salt! This is what Pakat has to say. (and there is an overwhelming amount of it). And therefore there is no point in adding ordinary salt to the nitrite salt.

[shlyk_81]

shlyk_81, shlyk_81, thanks, I understand of course

[tatabata]

Tanya gave me the day before yesterday tatabata ham Beloboku, with a supply of nitrite salt. The day before yesterday and yesterday I was working, but my hands are itching ... Yesterday morning, the meat (chicken breast plus pork, though lean) and ready-made minced meat (lying in the freezer - turkey plus fatty pork) were thawed, I cut the meat into strips 2-3, 4-5 cm long, added spices - a mixture of peppers in a mill, nutmeg, dried paprika, in short, what was available ... And nitrite, a joke came out with it - the bag says 2% of the weight of meat. I was overridden - that I needed 2 grams, I figured out that this is 5 part of a teaspoon, the same amount of simple salt. I tasted it - for some reason it was not salty. There was no time to go to the forum. Then it dawned on me, from the depths of memory arose - 15-20 grams, I read the forum ... And already at work ... I called the doce, added another 1.5 tsp. nitrite. Naturally, the minced meat was mixed to threads with ice-cold water not by hands, not by a combine, but by an old device - a fork.

Any minced meat always, knead to the threads. I learned how to knead minced meat from my aunt, an old Soviet cook. The aunt is no longer alive, but her notebook from the 1944 courses remained. Using this notebook I learned to cook ...

The minced meat was mixed a couple of times a day, according to the doce, plus last night and this morning. And, also - added 1.5 tsp. gelatin.
And this morning the most interesting thing began - stuffing the minced meat in a ham maker ... Having read about the fact that the ends of the springs tear the bags, I turned on the engineering thought. I could not turn over and hook the bottom cover, I did it as instructed. I wrapped pieces of foil on the ends of the springs, put on a cylinder, made a kind of a lid of foil into the cylinder to once again protect the bag with minced meat from the tips of the springs, inserted a baking bag, two regular PE bags into it, and stuffed the minced meat ... , it was necessary to bulge so much minced meat ... each sachet tied with a wire from the baking bags. I turned the top cover over, as our men taught, hooked the springs onto the cover. She poured warm tap water into Shteba to cover the ham, set it to 80 degrees for 4 hours. Mustache ... Waiting ...I will unsubscribe about the results and my mistakes.

Sorry for the treatise, I'm afraid if I don't write it down, I won't remember it myself ...

[Ukka]

Ukka, and the minced meat ripened with nitrite? 2 days are necessary, after all, they just sent me this very nitrite cash on delivery

[mowgli]

mowgli, Natasha, my soul could not stand it, it turned out a day ... But I have most of the ground minced meat, for minced meat it is not necessary for 2 days, Sausage wrote

To avoid confusion, we divide the minced meat into:
1. Finely ground (emulsified) - boiled sausages, sausages, small sausages, meat loaves. Ripening is not particularly necessary here, sodium nitrite reacts quickly with myoglobin due to the fine dispersion of small pieces of meat, although it is desirable for a set of ham tastes.
It is enough to ripen nitrite in minced meat before stuffing into a loaf or already stuffed into a loaf - this is not critical. Duration of "coloring", "prosperity" - 30 minutes-12 hours It all depends on the temperature of the environment. The longer we plan to ripen the loaf, the lower the temperature, in order to avoid the usual souring of sausages due to dirty spices or a common microbe. contamination of minced meat with household kitchen microflora.
Ice is needed only during the process of grinding minced meat, I will not write about grinding emulsification for a long time, this is a lecture on several topics, a lot has been written about this and on the forum ok, well, people write books about these processes, I cannot write this here, repeating on almost every page.
2. Coarse minced meat - lumpy. The finished product can be called differently - restructured hams, shanks, all kinds of hams, etc. The essence is one. These are pieces of meat that are crushed before ripening to speed up the process, then well massaged, which have restored their dense structure due to the formation of a rigid frame. This framework is created by isolating protein content from the cells.
Here, the ripening period starts from 12 hours and can, when conditions are created, reach 5-7 days, but it must be borne in mind that any grinding of large pieces of meat necessarily infects the minced meat with microflora and reduces the maximum ripening period.
Why do we need ripening - to create a real taste of ham, which is achieved both by the work of certain bacteria and the processes that constantly occur in the meat itself after slaughter.
Naturally, minced meat and the degree of grinding and even ripening times are combined, creating different patterns of recipes, tastes and original appearance. The essence is the same - to salt, extract the meat juice from the cells and give this mass a certain shape during cooking. Here you use molds in the form of ham from "ham makers"; in production, sausage casings are often used.

I barely shoved it, it was necessary to add so much minced meat ...

The advantage of minced meat without nitrite. salt - if left, we cleanly blurt out the cutlets)

I barely shoved it, it was necessary to add so much minced meat ...

And empirically it will come later))) I know that a hundred kilo of meat fits into Teskiy and I do exactly that much.

[posetitell]

posetitellNikka, there are so many discussions about the harmfulness of nitrite salt ... I made a conclusion for myself - if I myself raised cattle and poultry, slaughtered the cattle myself, kept it inside and out, I probably would not use nitrite. And since I'm not sure about this and I know how they make chilled meat from frozen meat in supermarkets, I'll use it better. After all, our cooking temperature is low, I don't want to get poisoned ... If I don't have nitrite, I'll raise the cooking temperature. This is my personal opinion ...

shlyk_81, Evgenia, I knew approximately the weight of the minced meat, but 50 grams were still superfluous. In general, you need to buy at least the cheapest scales ...

[Ukka]

Ukka, the remainder can simply be put in a plastic bag, sealed with your hands and cooked with the ham, just pull it out before you get a cool mini sausage. I do so often.

[NatalyMur]

NatalyMur, Natasha, late, already stuffed, closed normally. It is necessary to sharpen the eye-diamond. Something I have such suspicions that the bags are not pierced, the water in the Shteba is clean.
So how much to cook? The temperature in Shteba is 78-79 degrees, catching up to this temperature for about 30 minutes, that is, it has already been cooked from the moment of catching up to 78 for 2 hours, the weight of the ham is large, the maximum is Belobokovsky ... Another hour?

[Ukka]

Ukka, Olya, an hour should be enough, but you can check it with a thermometer for safety reasons - at the end of cooking I still shove the thermometer, piercing the package from above (it just fits into the white-sided into the hole on the top plate).
Recently, the truth is no longer in control - I worked
I cook in a slow cooker, 1 hour at 50 degrees (I fill it with cold water initially), then I set the mode to 80 degrees for 1 hour, and then on heating for 2 hours, that's about 75 degrees.

In Teskom's ham maker, I put it at Shteba at 75 degrees for three hours. I immediately stick a thermometer in the middle and see when it is 72 degrees inside. Since we work with low temperatures, we need to splurge at least for a thermometer, and the scales will not be superfluous either. I also always do everything with nitrite salt - both ham and sous vide.

[posetitell]

posetitellNikka, there are so many discussions about the harmfulness of nitrite salt ... After all, our cooking temperature is low, I don't want to get poisoned ... If I don't have nitrite, I'll raise the cooking temperature.

That is, because of the unreliability of the quality of the meat, do you put nitrite?
I take from very reliable and proven sellers of meat on the market (they are collective farmers themselves), so I'm not afraid. And so - yes, it is better to play it safe. Yes, I don't use nitrite, because I'm afraid to make a mistake, and my husband is against it. Moreover, finding a normal one here is a problem (meat is easier to find).

[NatalyMur]

NatalyMur, shlyk_81, girls, thanks for the advice !!! I will consider for the future!
I have already filled the ham maker with cold water, I cool it. Then I'll put it in the refrigerator. It turned out in time about the same as yours. It's embarrassing that my temperature is slightly higher.
How to endure these few hours before tasting now ??? It doesn't even eat up appetite, but impatience and curiosity.

[Ukka]

Ukka, eat something tasty - kill your appetite - distract for a while

[NatalyMur]

NatalyMur, Natasha, and curiosity to pinch your nose with something ... It's terribly interesting how it happened ...

[Ukka]

Ukka, well, if everything is so serious, as it cools down, try it, and if anything remains, put it on ripening
When you do it next time, then it will be done according to all the rules, but the first time you can do it

My chicken and turkey ham from Teskom's ham, all according to the recipe from the book, except for the Butcher's Salt, I also added brandy and matured the ham for 12 hours.

Outside, it should be 75-80 degrees, heat up to 70 degrees inside, this is important, if there is more, there will be swelling.

Answer warmed up to 70 degrees inside, immediately stop heating (cooking) and cool it down? Right?

[Yulia155]

Yulia155, immediately into cold water ham until it cools completely, then for 8 hours in the refrigerator - without removing it from the ham.

Here it is, my ham

The green blotches are dried peppers.
I liked everything, but nevertheless I need salting. And I will not lay down fatty mince anymore. I took it to work for a trial, everyone really liked it.

and I, on the contrary, will be fatty minced meat, but no lard, only lean meat, atoms and, in general, breast

[mowgli]

mowgli, Natasha, on the sausages forum, I found an advice - add fatty minced meat to the already knocked-out meat, that is, fatty minced meat is added last. I will not use lard either.
I also liked the breast and lean pork in ham, and for the bunch I will use minced chicken.
Natasha, have you tried making ham?

Yes, but without nitrite, I liked it. My Beloboka-bag has torn, I will be careful, it turned out rather dry, I also added a tablespoon of gelatin, I probably need 2 teaspoon. and I didn't have enough salt either

I cooked it in a slow cooker on Hai, and then transferred it to Auto for 4 hours, covered it with foil instead of a lid, I don't have multi with adjustable temperature

[mowgli]

mowgli, forgive my lack of education in ham, but why gelatin? I also do it without nitrite, I did it just in a saucepan and in a cartoon, I liked it more in a cartoon.By the way, the third ham was made more spicy and salty than the first two.

Gelatin, as far as I understood, so that the juice does not run away. and they say it is more plastic and cut better
Yes, I am the same scientist, I have made one ham, tomorrow I want to make another

It seems that nobody ran away from Teskeoma, and it is cut well, the first was more fibrous, but it was Piggy-Indian, and I seem to have digested it. And the next ones are chicken and turkey, it seems like nothing.

Gelatin, as far as I understood, so that the juice does not run away. and they say it is more plastic and cut better

I have given up gelatin for more than a year now. I put three large measures (from CP) of dry milk and one starch into the mixture even before standing-mixing. In my opinion, it turns out much better.

To stabilize the mixture, I put some oatmeal, instant cooking, depending on the consistency of the mixture ...

but I don’t like oatmeal and I smell it everywhere ... while with gelatin, and then how it goes, we will try

Thanks for the tip, I will try to add milk powder next time. For stabilization, I break the pork skin with a blender into porridge, those pieces that could not be crushed to a homogeneous state are boiled and have a pleasant consistency. I cook in Teskomovsky ham maker on low for 4 hours maximum. I don't let the temperature rise above 72. But I add nitrite. Before that I cooked without it, the ham turned out to be not so tasty and more liquid was drained after cooking.

First made sausage (ham?) In Redmond ham maker. It took a long time to collect everything. First I bought an oven with precise temperature control and a meat thermometer (as many as three different ones turned out - in the oven itself, a separate Electrolux and also Ikeevsky), then the ham maker itself, then I waited a month for the nitrite salt to arrive (I wanted a classic, not cutlet taste). Then it took several days to study the topic, I still could not find the exact details - how much to put in. I got my courage ... and ... about a kilogram of meat (2/3 pork and 1/3 beef), cut part, minced meat, 19 grams of nitrite salt, cardamom, nutmeg, black pepper. She stirred it with a mixer for about 10 minutes. She tamped it into a bag in a ham maker (I took the usual one for baking) and sent it to the refrigerator for 48 hours.
The first hour in the oven gradually heated from 30 to 50 degrees, then to 70, and 2 hours at 85. In the last hour I inserted a thermometer, showed about 60 degrees inside. By four o'clock it reached 70. She immediately pulled it out and put it in a bowl of ice water. Refrigerate overnight.
In the morning I impatiently shook what I got out of the ham. By smell, color everything was normal. It looks like a real sausage, not a cutlet. The taste did not disappoint either. Although I probably did not put the minced meat in the ham maker very tightly, there are some voids. There was no strong shrinkage either. The broth has not leaked, the sausage in the casing has no fat or jelly drips. Pretty good for the first time.
It's so interesting to learn something new. How many more I want to try to do.
Thanks to everyone who shares their experience and best practices!

[AnastasiaK]

AnastasiaK, congratulations on a great debut! Superb ham!

[NatalyMur]

NatalyMur, Thank you! As many people write, the main thing is that you know that you only put meat in the sausage. And delicious!

[Victory, 100% chicken ham ... (ripe for Victory Day)]

Victory, 100% chicken ham ... (ripe for Victory Day)

Happy Victory Day everyone!

Finally, I got a ham too: girl_claping: As they say, if you suffer for a long time, something will work out.
Fatty pork and chicken breast. Pork on a large wire rack in a meat grinder, chunks of breast. Nitrite salt, mix # 1 from the "famous site", milk powder, 100g ice. Kneaded in a bread maker for 30.1.5 days in the refrigerator. The first hour in the multitude at 45, the second at 65, then 2 hours at 80 and 40 minutes on heating. Happy as an elephant: girl_red: The taste reminded me of childhood ham, very tender, without garlic and pronounced spices. You can cut it very thinly, does not fall apart.

Girls, please give a link to the site where you buy nitrite salt.

[Chicken legs on the meat road ...]

Ham - Chicken legs on the meat road ...

I have a question - should it take 48 hours to mature with nitrite? Minced meat already needs to be stuffed into a ham maker, otherwise I added and put it in a basin for the time being for ripening. How much vodka is added and why? and when?

[mowgli]

mowgli, Natasha, yes 48 hours should mature in the refrigerator.

But after a long break in the ham, it turned out unsuccessfully - the broth flowed out through the holes, and the ham turned out to be dry, not juicy. Although all technological points - and kneading to white threads, and maturation for 48 hours with nitrite, and the temperature during cooking - were observed. Help, what could have affected this?

It is advisable to keep the minced meat at a temperature not higher than + (5-10) in all stirring. Excess can affect the "regurgitation" of the broth.

It is advisable to keep minced meat at a temperature not higher than + (5-10) in all stirring. Excess can affect the "regurgitation" of the broth.

This is probably the reason. I remembered about ice water in the process of kneading and did not add it from the very beginning. Thank you, Konstantin.

The broth is affected by the quality of the meat and the temperature regime, the fatter the meat, the more broth leaves, the same when the temperature is exceeded ...

I feel sorry for the harvester, if the ice is kneaded suddenly the nozzle breaks. I just add ice water, and I begin to knead the meat that is not completely thawed (the bowl of the combine is fogging up), I also noticed that the ham is not dry, it began to turn out.