Homemade ham (collection of recipes for a ham maker)

[Ham - Chicken Legs (Legs)]

Ham - Chicken Legs (Legs)

[Pakat]

Pakat, do you add nitrite?
Oh, I'm sorry, I read the recipe, the question is cleared

how much salt do you put on such a weight?

Having looked at your beauties, I also bought Teskuy. Made my first ham in the oven at temp. 75-80 *. It turned out delicious, the only drawback is that I shifted the spices, which makes it not very beautiful. Therefore, I decided not to take pictures yet, I will definitely make the next one taking into account the mistakes and show it. Many thanks to everyone who shares their work

[mowgli]

... how much salt do you put on that weight?

mowgliyou're from the jungle yesterday, yeah ...
How do I know which nitrite salt you have ... See instructions for use his salt ... I have already written many times that salt is different for everyone, the nitrite content in it is different, so I do not write the amount in recipes ...

[mowgli]

mowgliyou're from the jungle yesterday, yeah ...
How do I know which nitrite salt you have ... See instructions for use his salt ... I have already written many times that salt is different for everyone, the nitrite content in it is different, so I do not write quantities in recipes ...

Nooo, well, Pakat, why make fun of it .. do you even know that takre is a teacher at the end of the year? Consider that I just left the Bryansk forests ..
I just have 2 tsp. a lot, and 1 tsp. little, so I asked

[This applies to all spoonfuls!]

You, Bryansk partisan, are tired of life, do you want to get poisoned?
What spoons, nitrite salt should be weighed, with an accuracy of up to a tenth of a gram, according to the instructions for this salt, or a little less ...
This applies to all spoonfuls!

[Ham 100% Chicken breast ...]

Ham 100% Chicken breast ...

Good afternoon, welcome to your ranks!

I want to express my deep gratitude to Kolbasnik for his advice

I cooked the first ham without having studied this topic yet (136 pages scared me). But while eating the first one, there was time to read about the intricacies of cooking. Therefore, the second attempt came out much, much better. Although the first "pancake" was eaten with a bang. The first attempt was simply dry and lacked such spices as nutmeg and cardamom. I prepared better for the second attempt Here is the result:

Made entirely from pork. There is still something to strive for, but the result is already very, very happy at the moment. Even my fastidious husband, who is not at all a meat eater, assessed the result positively

[Amateur chicken ham.]

Amateur chicken ham.

Hello everyone! My first experience. Beef 500, pork 300g. Milk, salt, sugar, cardamom, prescription gelatin. I made minced meat, then ground it with a blender, put it in a bag and in a ham maker. Boiled in a saucepan while. 87 gr. about. 1.45 minutes Got it - at first it smelled like blood, then after cooling down - liver - a very nasty smell. I don’t understand WHY. The consistency is tolerable - medium, it is cut well. aftertaste - slightly bitter. Maybe someone knows why it smells and tastes so bitter? Thanks in advance for your reply.

[Oksana]

Oksana, the ham should be cooked at a temperature of 75-80 gr
Time is about 3 hours.
Maybe the meat was bad, maybe not cooked.
Little hour and a half.

[KsyuKsyu]

KsyuKsyu, clearly undercooked, it is recommended to count 1 minute per millimeter of ham maker diameter ...
Belobok is 110 mm in diameter, hence 110 minutes, those taking into account warming up are 2.5 - 3 hours.
Avgeigr and Biowin 100 mm in diameter ...

[KsyuKsyu]

KsyuKsyu, the liver can smell if the meat that was in the belly was next to the liver. I also don't like the smell of liver very much, and when such meat comes across, I don't eat directly. Husband eats up But why blood smelled - I do not know.Actually, I was hot and did not smell, I had it in the bag and in the ham maker. You can't really understand the smell. I can't tell you about bitterness either.

He eats naturally, they slipped dark meat in the store, they said that the light had darkened, but good. When the temperature inside was 75 gr. blood came from the thermometer - it took an hour and 15 minutes. I left it for 30 minutes more. I also added the temperature to 90 grams, my white side is 110 mm.

In general, I tried super hard in everything))))) even the cat did not eat))))) but out of greed she ate, horror.

I thought, how 75 grams inside - turn it off immediately or not, still wait 2, 5 hours?

Guys, thanks for answering, otherwise I wanted to spit on everything.

I put 86 grams already in hot water. , so the time is short.
For marinating now pork brisket without bones, tomorrow I will cook the evening and write, whether happiness will turn out, or anecdote again, I will write, but I will cook for sooooo long.

Long, long, 5 hours, but the temperature is not higher than 80.
Here look at the temperature graphs.

Thank you! I thought for a long time it was 4 hours, but I will be five.

Yesterday I made ham, although it's more like a boiled sausage. I took 1 kg of pork and beef (frozen), cut into pieces (removed the fattest pieces - now weighed them - 600g), salted, pepper, cut a couple of garlic cloves, put a leaf of lavrushka and left overnight (it turned out almost for a day). I turned it in a meat grinder 2 times, added 2 tablespoons of narshab sauce, 2 tablespoons of starch and diced bacon to the minced meat. Here I seem to have made a mistake in mixing everything at once, next time I will mix each added ingredient separately. I laid out the ham maker with foil and put the minced meat. Wrapped in a baking bag and in a saucepan to cook. Probably cooked for about 4 hours, took it out at night and set it to cool, cut it in the morning and this is what happened:
(The weight came out about 1100.)

At what temperature should such a sausage be cooked? Also at 80 g?

[KsyuKsyu]

KsyuKsyu, or maybe try to put it in cold water and gradually heat it over low heat to a water temperature of no more than 80 degrees, then cook it up to 72 degrees inside? You just need to stick the thermometer deeper. Or to be guided by time, as Pakat wrote. Just keep in mind, if by time, that 1 minute per 1mm is already after warming up. That is, first we bring the water to 80 degrees (it will take about an hour), and then we set the time for boiling the ham.

My second chicken ham, made according to a recipe from this theme, stuffed a collagen casing dia. 8 cm, used nitrite salt from the ki site. RU. The only mistake was that the skin from the chicken was cut into pieces, it was necessary to rotate it in a meat grinder, it did not affect the taste, but the yellow spots are just that, that is, it is slightly noticeable in the slicing. Awesome delicious

[Tashechka58]

Tashechka58, 8 cm probably 8 mm pencil thickness ...

[Tashechka58]

Tashechka58, 8 cm probably 8 mm pencil thickness ...

Exactly !!! It was with pleasure that my mind went for my reason, such a delicious came out Corrected

Good day! Cooked brisket in a ham maker. Here's what happened. Didn't like the taste of cardamom, unusual. In the photo, the color is pinkish, but in fact the color is like boiled meat. The aromas of meat and spices are very strongly preserved in the ham maker. I put in a little salt, but still it turned out salty. Cooked at temp. 75-83 gr. 8 hours, a long time, because the previous time I was undercooked and decided to cook more, but it doesn't cost that much, although the taste is excellent. For all the time of cooking, nothing leaked out of the bag and the ham and there was no smell, although I put a lot of garlic.

I am delighted. I will do it all the time. Next I will conduct experiments))))) over cervelat.
I made dry-cured sausage, it could be used like a hammer, but the guys gnawed with beer)))). Maybe someone knows how to keep it at least a little soft?
Thanks in advance for your attention and possible answers.

For some reason, the photo did not go to the site, but it loaded.

How to upload a photo, write., Pl ..

It turned out a photo, you need to be more careful ...

[KsyuKsyu]

KsyuKsyu, congratulations on your success! It looks very beautiful and tasty! I wish you further successful experiments

Who makes a juicy white-sided ham? My hooks tear packages, please tell me the correct actions? Or is it just teskoma, but not white-sided?

[Irina]

Irina, do you have a vacuum sealer? If yes, then just pack the white-sided into a vacuum bag and cook without problems))

then you just pack the white-sided into a vacuum bag and cook without problems))

Oh, how many we are superfluous and now unnecessary kitchens. devices bought

Who makes a juicy white-sided ham? My hooks tear packages, please tell me the correct actions? Or is it just teskoma, but not white-sided?

The covers for both the upper and lower ones should be placed with bumpers from the ham and the springs should be hooked onto the sides, and not over the holes ...
I do not recognize plastic in ham makers, only metal ...

[Pakat]

Pakat, I did everything according to your behests, but the hooks are not torn with the upper part, but in the middle they cling to a ring, all the juice has flowed out ..

Irina, do you have a vacuum sealer? If yes, then just pack the white-sided into a vacuum bag and cook without problems))

Masha, I don’t have such a thing yet, that I was all euphoric (with a ham), but it turned out as always ..

[Jiri]

Jiri, I don’t understand how they hook with a ring in the middle, explain in more detail, or draw ...
Wait, I'm examining the spring with a clutch and I don't understand how it clings ...

[Pakat]

Pakat, but how will the meat be pressed if the spring is not in the groove, but just behind the lid? Explain please, otherwise my husband and I had an ideological dispute on this topic

1. A small file in my husband's teeth, let him remove the sharp edges and burrs of the hooks ...
2. The spring clings to the lid rim, opposite the middle of the groove expansion, and when shrinkage occurs, the lid together with the spring will move along the groove ...

Thanks for the explanation! And the hook, where the ring is in the middle of the ham, tears the bag.

How can he tear a bag if it clings to the side of the lid, far from the holes, I wrote about this ...

[Pakat]

Pakat, Wo, damn it! It came as a giraffe! Now I finally understood everything! And even her husband took out the whole brain!

I have been making ham for a long time, every 8-12 days and only at the beginning, there were a couple of packet breaks, I can't even remember when ...
Moderator, transfer this flood and the like, to the topic on the construction of ham makers, there he belongs, but here only the recipes should be ...

The covers for both the upper and lower ones should be placed with bumpers from the ham and the springs should be hooked onto the sides, and not over the holes ...
I do not recognize plastic in ham makers, only metal ...

Packat! and it dawned on me that I had put the bottom wrong and the sides were inside and the packages were torn !!!! Thank you!

Girls (and boys) from Belarus. If someone needs nitrite salt, I can share. I bought (how - another story) a bag of 25 kg "Complex food additive for meat products" Salting-nitrite mixture " 🔗 (all data can be found in the quality certificate - by the link). After the distribution to friends, 10 kilograms remained at 20 thousand locals per kilo. If someone is from Gomel, we can meet, otherwise, I can send it by mail, or we can think of something else.

I forgot to add my ham recipes here

Chicken ham (Steba pressure cooker) (Masinen)

[Veal ham amateur]

Veal ham amateur

This is not the first time I have done it, but only now I decided to share my ham, pork plus meat from chicken legs.

I don't know where to put it, pork skins in white-sided.

[Zinaida]

Zinaida Here about pork skins there is a separate topic... It differs slightly in technology. The thing tastes very good, but four brews in a month have personally caused me indigestion and colic. You can't often.

but how to remove, I don't understand much here yet

And here is my first experience. Worked with neck meat and ham.During cooking, the meat released a lot of jelly and so the pores in the ham were polished. I was left with a little mixture, which I made a small sausage without a shell.