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Homemade ham (collection of recipes for ham mills) (page 57)

taniakrug
Tumanchik, Ira, what a beauty, delicious !!! Well, you are a craftswoman!

posetitell
Quote: Tumanchik

Ham marinated in large pieces and minced pork + beef. For 900 grams of meat from the legs after marinating + 500 grams of coarse 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. Simmer for 1 hour.
Homemade ham (collection of recipes for ham mills)

Here is a craftswoman so craftswoman !!!! I want him! One question: how to understand to steam for 1 hour? Was this done in a ham maker? And put in a baking bag in a ham maker? And where is the ham to be steamed?
Tumanchik
taniakrug-Tanyusha, posetitell-Nikkul, thanks girls!
Quote: posetitell
but how to understand to steam for 1 hour?
Duc in the multicooker. Steam mode, pressure 3
This is how I put the ham in the bowl.
Homemade ham (collection of recipes for ham mills)
below is the upper tier from the steamer, and on the side is a small silicone mat. I press the ham against him so that I don't move

MariV
Tumanchik, Ira,
Rusalca
Quote: Tumanchik
Duc in the multicooker. Steam mode, pressure 3
I'm out
Shaw so also mona?
And what about the temperature inside the ham?
Tumanchik
I remove the whole meat from the legs, I don't cut it at all. Marina well (salt, garlic, spices, herbs, pepper, alcohol) and press it with a plate for a day.
These are the results.
Homemade ham (collection of recipes for ham mills)
Then, first, I mix the minced meat with starch, gelatin, milk, herbs (twisted in an electric meat grinder on a medium wire rack) with a hook, and in the refrigerator for 5-10 minutes. then there is a whole chicken and another 5 minutes with a hook.
Type of ready-made minced ham
Homemade ham (collection of recipes for ham mills)
I dump everything with a spatula into a ham in a baking bag. I press it in the refrigerator for 20-30 minutes. I do everything in parallel with chores. Therefore, it somehow comes out imperceptibly. I smear my hands only when I remove the meat from the legs. The rest is done by devices.
I will try to lay out all the recipes.
Phew, I wrote longer ..
Tumanchik
Quote: Rusalca
And what about the temperature inside the ham?
Anna, forgive everyone, don't throw your slippers but ...

I don't even bother


it cannot fail if the minced meat is mixed well and gave stickiness (white threads) + starch, milk and gelatin. It's like sausage when you make it.
Well, and a fraction of the risk, but why should I be afraid? I know for sure

not to an exhibition, but mine will definitely be eaten, if not, of course. but salty it - I'll cook it without salt and .... they will still eat it. and if I bake it under the grill, they will also ask

Rusalca
Quote: Tumanchik
I will try to lay out all the recipes.
We are waiting!
Tumanchik
MariV- Thank you Olga!
Rusalca-Anyuta, yes I would have posted it without problems. But this is exactly the amount of salt and spices. And this is the most difficult and not rewarding. Therefore, I will write - to taste! I put everything on the eye. And my salt is constantly different. And spices - I throw everything in the mortar. I focus on the smell and on ... God help!
Rusalca
Quote: Tumanchik
Anna, forgive everyone, don't throw your slippers, but ... I don't even bother
Why did I ask: I make ham with nitrite and strictly maintain the temperature, but when I do something like your ham, I call it a roll, I do it without nitrite salt and I don’t bother too much with the temperature.
Tumanchik
Quote: Rusalca

Why did I ask: I make ham with nitrite and strictly maintain the temperature, but when I do something like your ham, I call it a roll, I do it without nitrite salt and I don’t bother too much with the temperature.
that is, you want to say that I am not calling correctly? ham is it with nitrite? and a roll without? I'm not against. the main thing is the result. but nitrite is not an acceptable ingredient for me.then it's better to buy. let there be a roll
but about the temperature ... well, wait ... homemade ham has been made since the time of the Tsar of the Peas and is it with nitrite and a thermometer?
Rusalca
Quote: Tumanchik
that is, you want to say that I am not calling correctly?
Well no! I wrote how I determined for myself. The girls over there make ham without nitrite, but they can withstand the temperature. That's why I asked about the temperature because I liked how you made the ham in the pressure cooker.
Tumanchik
Quote: Rusalca

Well no! I wrote how I determined for myself. The girls over there make ham without nitrite, but they can withstand the temperature. That's why I asked about the temperature because I liked how you made the ham in the pressure cooker.
Well, in general, I do so, and you call it whatever is more convenient for you. the main thing is that it is tasty and healthy!
Vinokurova
if the temperature is high, you can get a boiled cutlet, and not ham and sausage
Rusalca
Quote: Tumanchik
the main thing is that it is tasty and healthy!
Rusalca
Quote: Vinokurova
you can get a boiled cutlet
Well, about such a cutlet I call a roll
Tumanchik
I'll go eat my cutlet
mowgli
and I cook in a slow cooker, my temperature is not set to multi
Vinokurova
Quote: Tumanchik
I'm going to eat my cutlet, and I won't give it to anyone!
nothing to be offended !. you just have to try to comply with the technology ... you, Irina, cook for an hour for a couple, someone will play it safe and digest ... just in case ... believe me, the taste will be absolutely different ... that's why they say that it is very important to check the temperature inside the ham and sausage ... it's good that you succeed in everything at once ... many spears break on this and throw such a tasty production ...

I personally even bought two thermometers for myself ... one for meat on a long rod, the second in the oven ... only after that something began to work out ... I do not argue, it was delicious, BUT ... there is always but)) )
Quote: mowgli
I cook in a slow jar, I don't set a multi temperature
and I'm in the oven and slowly raise the temperature
Rusalca
Quote: Tumanchik
I'm going to eat my cutlet, and I won't give it to anyone!
Greedy man!
posetitell
Irish, thank you for the explanations about the hour in the pressure cooker, but I don't have such a device, I didn't understand. I cook in a saucepan on fire (gas). By the way, also without nitrite, because wah I drink, but I found a mode how to heat it and how much it turns out to be a class. mnu also does not have a thermometer for meat (now you saw a bum in the face - kalinar))))
Tumanchik
I will definitely try to cook some more!
Vinokurova
Quote: Tumanchik
something you lit up from scratch a dispute
this is not a dispute ... and I didn’t call your ham a boiled cutlet ... you didn’t overcook it, it turned out beautifully and tasty ...
but I wrote so that it was clear that beginners do not always turn out as smoothly as you do ... just a warning ...

by the way, I didn't stutter about nitrite at all ...

By the way, I remember how they pecked at me for Liquid smoke .. I told him FU, and you answered - we eat and nothing ...

Rusalca
Tumasha, pout is good! Make up, make up, make up and fight no more!
Tumanchik
Quote: Rusalca

Tumasha, pout is good! Make up, make up, make up and fight no more!
Mirabel
Quote: Tumanchik
after reading such warnings, a beginner will not even undertake to cook. awful!
Ir, so I'm afraid to even start! I want to, but somehow scary. I'll also feed my something terrible!
Tumanchik
Quote: Mirabel

Ir, so I'm afraid to even start! I want to, but somehow scary. I'll also feed my something terrible!
Vikul, I propose to be afraid together and ... try! Do you want
Rusalca
Quote: Mirabel
Ir, so I'm afraid to even start! I want to, but somehow scary. I'll also feed my something terrible
Vika, so that's what we are talking about, that you need to start with a proven recipe and in compliance with the technology, and then, with the acquisition of experience, begin experiments. And you will be happy!
Vinokurova
Quote: Mirabel
I'm afraid to even start! I want to, but somehow scary
Quote: Tumanchik
I propose to be afraid together and .... try!
a good offer ... Vika, don't be afraid, start and do the same savory photos as Tumanchik's)))
always scary the first time, and then recipes worthy of the title recipe of the week will go ...

and, by the way, if the technology is observed, how can something terrible happen? girls, well, they made fun of ... if it's very scary, you need to read somewhere with Lina about natural antiseptics ... she so coolly painted which spice she insures against which byaki)))


Vinokurova
Quote: Tumanchik
I will definitely try to cook some more!
and it is right!
Mirabel
Tumanchik, Irochka, I still need to buy a ham maker, and Shteb with her stainless steel bowl.
And you're just smart! You have a great ham!
Tumanchik
Quote: Mirabel

Tumanchik, Irochka, I still need to buy a ham maker, and Shteb with her stainless steel bowl.
And you're just smart! You have a great ham!
Thank you dear for your kind words. I have a ham maker thanks to the forum member Tatiana San. But Shteba is not - I have Orsyusha. Copes perfectly
plasmo4ka
Quote: Tumanchik
Marina well (salt, garlic, spices, herbs, pepper, alcohol)

TumanchikIrina, is it alcohol or vodka? and how much?
Vinokurova
Quote: plasmo4ka
alcohol or vodka
you can also cognac)))
Tumanchik
plasmo4ka,
Quote: plasmo4ka
alcohol or vodka? and how much?
Quote: Vinokurova
you can also cognac)))
Alyonushka is absolutely right. Vodka or cognac for the specified amount of meat 2-3 tbsp. l., alcohol 1-1.5.
Pakat
Quote: Vinokurova

you can also cognac)))
And moonshine, more moonshine ...
Rusalca
Quote: Pakat
And moonshine, more moonshine ...
And personally, I love champagne ...
Matilda_81
And I'm cider ...
plasmo4ka
oh-pa! .. away we go .....

Cognac said: - ... Madame ... It is not worth your tears !!!
Martini kept repeating: - ... You are a fool ... And your man is your goat ...
And the vodka shouted: - ... We dance ... Women ... We dance !!!

Tumanchik
Quote: plasmo4ka

oh-pa! .. away we go .....

Cognac said: - ... Madame ... It is not worth your tears !!!
Martini kept repeating: - ... You are a fool ... And your man is your goat ...
And the vodka shouted: - ... We dance ... Women ... We dance !!!


from this I understand pickles!
I'm for a horse
Pakat
Quote: plasmo4ka

oh-pa! .. away we go .....

Cognac said: - ... Madame ... It is not worth your tears !!!
Martini kept repeating: - ... You are a fool ... And your man is your goat ...
And the vodka shouted: - ... We dance ... Women ... We dance !!!
And the moonshine added loudly: -... Naked, on the table !!!
mifril
Hello konfa! Help with tips! the second time I make a ham in redmond, it seems that I close the bag tightly and put the springs so that the bag does not tear. It turns out a completely dry product. apparently the package is bursting ((((can I wrap the ham in my sleeve? I cook in a cartoon on "soup"
Tumanchik
Quote: mifril

Hello konfa! Help with tips! the second time I make a ham in redmond, it seems that I close the bag tightly and put the springs so that the bag does not tear. It turns out a completely dry product. apparently the package is bursting ((((can I wrap the ham in my sleeve?
here you need to watch the composition. and gelatin can also be added - it keeps the liquid thickening
Helga-Light
Quote: mifril
I cook in cartoon on "soup"
And the temperature in this mode is not too high for ham ???
mowgli
I added nitrite, kneaded everything, set it for aging in a vacuum. who knows, in a vacuum I know everything pickles faster, but what about the ripening of nitrite?
mowgli
Packat, I bring you a huge "thank you" for the tip on how to properly fill Belobok so that the package does not break !!!! Everything worked out!!!!!
Tumanchik
Quote: mowgli

Packat, I bring you a huge "thank you" for the tip on how to properly fill Belobok so that the package does not break !!!! Everything worked out!!!!!
Can I have a hint too?
mowgli
Ira, take it, put the bottoms with ledges outward, the flat bottom remains inside and you cling springs to the sides of the bottom, the package does not break !!!
Tumanchik
Quote: mowgli

Ira, take it, put the bottoms with ledges outward, the flat bottom remains inside and you cling springs to the sides of the bottom, the package does not break !!!
Thank you
mowgli
Yeah, that's what men mean .. everything is ingenious, simple!

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