Homemade ham (collection of recipes for a ham maker)

And yesterday we did not make with gelatin, but corn. starch and instant oatmeal (no cooking), I liked the result better. They put sweet green peppers in strips, very juicy and smells great.

And yesterday we did not make with gelatin, but corn. starch and instant oatmeal (no cooking), I liked the result better. They put sweet green peppers in strips, very juicy and smells great.

I did not add gelatin, the jelly allowed the meat into the processing process.

Hello everyone!

I have a question for you.
I bought Teskuy and already made three hams.

1. First to Elena Tim's recipe



2. I just cut off everything from the chicken, twisted it into minced meat and kneaded, added peas.



3. Cut the chicken, pork and beef into pieces.



***
And now I have a third question.
If cut into a thick slice, it does not fall apart, but falls apart in a thin one. So everyone who makes from pieces? And if not, then what is the secret so as not to fall apart? And which pieces are better to cut for this type - bigger, smaller? Need to knead? Anything extra to add?

Very tasty, but if you serve it to the table, you want it not to fall apart. Tell me please!

Mixed badly. It is necessary to white threads. I make my husband stand for 15-20 minutes with a mixer))) Here is a chicken completely made of pieces.

[shlyk_81]

shlyk_81, the chicken breaks up when kneading to a state close to minced meat, but if only from pieces of beef / pork? They don't seem to break.

Well, my chicken doesn't break. I interfere with the dough hooks, there is nothing to break there, and the pieces are not small. I didn't do it with beef, but pork also turns into a monolith, it is cut thinly. I always make only pieces, no minced meat. This is from pork, even before I bought Tesku, I sculpted with handles))) With Teskoma, it is generally thinly cut.

[shlyk_81]

shlyk_81, I also hooks for the test
Thanks, I'll try to interfere a little longer next time.

[Ham Jubilee]

Ham Jubilee

Ham Jubilee

The beauty!!!

Hello, good people! I got a Redmond ham. I carefully studied all the topics on ham makers and even got hold of nitrite salt ... and here there was a snag ... This salt is 6% and it is recommended to use 5 g per 2 kg of meat. I found a recipe for 1 kg of meat, it is clear that 2.5 g is needed ... and now I have a question: do I need to buy an accurate scale (since my at least 1 g), or can I somehow round it off? Tell me, please, otherwise I really want to do something and don't want to poison my family ...

[This applies to all spoonfuls!]

I read the topic badly:

... life is tired, 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!

[accurate to tenth gram]

No ... that's why I asked ... if accurate to tenth gram, tady scales need suitable, but if a little less, so 2 grams and on those that are I will weigh ...

[vikulyonok]

vikulyonok, I would put a little less. You can add common salt to keep the salty taste normal. I haven’t bought salt yet, I have made it with ordinary salt. But for my taste - 18g of salt per 1kg of meat is more than enough.

[Anchic]

Anchic, Anna, thank you very much! I thought to do so, take 2 grams and add as much as you need with ordinary salt ... I just confused about the accuracy to the tenth gram ... it is clear that more not worth it, what if less he will also violate some technology, yet I'm not an expert ...

[vikulyonok]

vikulyonok, Victoria, not at all.In general, you can put only ordinary table salt. It's just that the shelf life will be shorter, well, the taste is still different. Although the conditions for boiling the ham are very important (the temperature is not higher than 80 degrees) and the high-quality kneading of the minced meat. This is the first time I have made ham without studying this topic. According to a recipe from a booklet for a ham maker. The taste was absolutely cutlet. And for the second time I prepared better - I read this topic inside and out. And she withstood the cooking temperature (the divider helps a lot if the stove is gas), she mixed the minced meat with a mixer. And the result was not long in coming.

I've been studying for three days already ... * JOKINGLY * True, I just bought salt yesterday ... And I will cook in a slow cooker ...

[vikulyonok]

vikulyonok, good luck with your cooking. And I've already done it three times, but I still haven't bought the salt. I won't make it to the specials. store A mail does not want to order - it will be more expensive.

I will support Anchic - I do it only with the usual one, because I'm afraid to mess up. But I strictly adhere to everything else, knead for at least 20 minutes (with my hands), began, on the advice of Pakat, add oat flakes (and starch - I don't remember who wrote it), it turns out super, we eat it in 2 days (or less), so this is how we leave out of position.

bought a pod, poured spices, nitrite salt. I rolled it into a roll, kept it in the refrigerator for two days, then in a biovin ham maker.

very tender roll turned out!

Girls help !!! How to line a ham with foil? Elena Bo's photos won't open for me.

Ira, I don't have a photo, but the principle is as follows. A can of a suitable size is taken. I had a 1-liter can for Beloboka. It wraps itself in foil, and then, together with the can, neatly stands up, the can is pulled out. The only thing is, if you wrap it tightly, you cannot pull it out without foil. Look for a middle ground. In general, this is a nervous activity. I bought Polish bags and no longer suffer.

Can you please tell me what I'm doing wrong ??? Belobok's ham maker, minced chicken and pieces of chicken meat, spices, just in case, added a little gelatin, kneaded with a combine. The meat is dry, and there is a layer of jelly around the meat. Already done it twice and the result is the same both times.

[wzik]

wzik, what meat do you take from chicken? The breast will always be dry. If you take the breast, then you must definitely add fat, you can grind the chicken skin. In general, it is better to take meat from the legs or mix the breast with the legs. Well, the skin adds juiciness and softness. When adding chicken skin, knead the meat separately, and then add this fat. Do you add water to the minced meat? Water is also required. The temperature of minced meat during kneading must be maintained at 4-8 degrees (you can add either ice water or crushed ice).
Gelatin is not needed at all, the broth, when separated, will gel itself. You also need to stack more tightly, without air cavities inside the ham maker (stack in small portions).

[wzik]

wzik, can you tell us in more detail? What recipe was used, how was the heat treatment?

how was the heat treatment?

Natasha is right, this is the most important question, or a detail for obtaining a quality product ... as far as I understand, there are no trifles in the production of homemade sausage !!!
white threads, ice minced meat, cooking temperature up to 80 degrees and a gradual increase in temperature are the ingredients for success)))

Ira, I don't have a photo, but the principle is as follows. A can of a suitable size is taken. I had a 1-liter can for Beloboka. It wraps itself in foil, and then, together with the can, neatly stands up, the can is pulled out. The only thing is, if you wrap it tightly, you cannot pull it out without foil. Look for a middle ground. In general, this is a nervous activity. I bought Polish bags and no longer suffer.

Thank you Natasha, I will take note. in the meantime, she did not wait for an answer and inserted a baking bag. went in perfectly. the ham has already cooked and is cooling down. this is my first veggie made from marinated pork cutlet.

What is marinated pork cutlet?

Now I won't tell you the exact recipe, because I wrote out on a piece of paper, approximately: 300g of chicken breast in pieces + 600g of minced chicken breast + chicken skin + 100ml. very cold water + a little chicken fat + spices (salt, pepper, nutmeg, milk powder, incomplete tablespoon of gelatin). Minced meat beaten off in a combine, about 10 min. I stuffed it into a bag and a ham maker. Withstood in the refrigerator for 2 days. I cooked it over very low heat, practically no boiling was visible, the first time was 3 hours, when I cooked the second time, then 2 hours. The first time I put it in the bag, I pierced the holes, the second time I didn't pierce it, and the ham is still dry.

[wzik]

wzik, the temperature is very high ... find a thermometer and try not to raise the water temperature above 85 degrees ... and do the heating gradually ... it would be nice to stick the second thermometer into the ham so as not to overcook, but this is more suitable for the oven, but not pans ...

[Vinokurova]

Vinokurova, thanks a lot for the advice. Otherwise, my hands dropped and the ham maker was already removed. And I look at your works and scold myself.

[wzik]

wzik, I agree with the opinion of Alenka. I will only add that you only need to keep ham with nitrite salt for 2 days. There was no such need for you. You can leave for a couple of hours so that the bonds between the fibers are restored, and then boil. And a thermometer is primarily needed for water and ham. Focus on the temperature inside the minced meat 70-72 degrees. You cannot pierce the packages. And then the juiciness will necessarily appear even in the ham from the breast.

[wzik]

wzik, the ideal water temperature is 80 degrees .. and a slow, better sooooo slow approach to this temperature ...
The thermometer inside is needed to determine the readiness of the product ... it's no secret that the meat of different animals is ready at different temperatures .. now I'll look for a calculation of readiness in time, I'll write ...
And about lowering your hands ... if you want, you will definitely succeed ... I also did not succeed right away ... two thermometers (one in the oven, the second in a loaf) did their job ... and patience, of course)) ))

[NatalyMur]

NatalyMur, I forgot to write that I added nitrite salt. Thank you. Buy a thermometer and try again.

[wzik]

wzik, so you will have a super ham soon

[Marina]

Marina, my cheat sheet says that the larger the pieces of meat, the longer you need to massage it .. during kneading, spices and liquid are introduced according to the recipe ... if you mix with your hands, you need to crush the pieces of meat ... you can pass the pieces of meat with a tender then put it in a bag and beat it off ...

The ham maker from the refrigerator is placed in cold water. We put the pan on a SLOW fire. The water should SLOWLY heat up to 85, and preferably to 80 degrees. The process lasts up to an internal temperature of 71-72 for beef and pork and 74 for chicken.
General rules for calculating 1 mm warming up 1 minute at 80 degrees, 10 minutes comes out for 1 cm. The people add another 30 minutes, just in case ... that is, if your diameter is 12 cm, the readiness time is 120 minutes and can add another 30 just in case of disinfecting)))

Well, I also cool it right away and try to quickly .. pour cold aoda into the basin and throw freezer containers into it ... they thaw, lowering the water temperature ... I don't know anything else .... buy thermometers and your garbage will end!
Good luck!.

What is marinated pork cutlet?

trimming all parts - meat + salko. cook and lay out if possible!

Oh, girls, thank you very much for your advice !!! And what would I do without you ??? Have a look at your sweets and let's create !!! Sometimes everything works out the first time, and sometimes it doesn't go and that's it. It seems like you read everything carefully, you start to cook and not that. The most important thing is that you understand that you yourself messed up, like a trifle, but everything is ruined.

[Nata]

In general, this is a nervous activity. I bought Polish bags and no longer suffer.

Right, Nata, I finish the second pack - I finish 25 bags, and 100 pieces are still not printed, there will be no problems with the bags for a long time ...

Slices after the noble parts are isolated - sirloin, neck. What goes for cutlets. Where there is a little sala, a little meat.

Ira, thanks! Got it. I do the same. But you call it so beautifully ... that I thought it was something special.

Ira, thanks! Got it. I do the same. But you call it so beautifully ... that I thought it was something special.

trimming all parts - meat + salko. cook and lay out if possible!

Everything turned out wonderful !!!! Goodbye shop counter! I won't give you more revenue! Tatiana San, my dear! Thank you very much for the gift - Beloboka !!!
pork cutlet meat + salt + garlic + spices + vodka + starch + ice milk = TASTY!

Ira, how much starch are you putting in?

Ira, how much starch are you putting in?

Natasha I had 2 tsp for 1.3-1.35 meat. starch and 50 grams of milk and for 10 minutes I kneaded it in a combine with a hook until the threads pulled out. straight pieces and knead. in between, put it in the refrigerator for 10 minutes. the meat was marinated a day before in salt and spices. husband vApche delighted!
that was the meat. I didn't cut it. so into the ham and rammed.

did not cover with a film? awesome view

did not cover with a film? awesome view

took a baking bag. Today I brought chicken legs from the store. I will also do in pieces. Thank you

Girls, I need advice, I'm going to make ham for the first time in Belobok. Advise a recipe so as not to fall face down in the dirt in front of your colleagues. There is no nitrite salt.

going to make ham for the first time in Belobok. Advise the recipe

Elena Tim has chicken and pork without nitrite salt, without a losing option, I often do it.

[Tumanchik]

Tumanchik, Ira, and you can learn more about the recipe for this incomparable ham. You are welcome!

[Tumanchik]

Tumanchik, Ira, and you can learn more about the recipe for this incomparable ham. You are welcome!

Yulia, yes, I myself want to issue a separate recipe, so as not to forget how I did it. otherwise the sclerosis is progressing. It seems nonsense - I will not forget. And time will pass - I look like a ram, and how did I do it ?? Today I make from marinated chicken legs and minced meat. Also entirely. Then I'll post both recipes.

Ham marinated in large pieces and minced pork + beef. For 900 grams of meat from the legs after marinating + 500 grams of medium ground minced meat 2 tsp. starch, 1 tsp. gelatin, 2 tsp. with a slide of dry herbs, 70 grams of ice-cold milk. First, knead the minced meat with a hook, then add the meat from the legs without chopping. Knead for 10 minutes with a cooling break of 5 minutes. Steam for 1 hour. Wait until the pressure drops. Cool on the table and overnight in the refrigerator to ripen. And the result: