Homemade ham (collection of recipes for a ham maker)

Meat thermometer ELECTROLUX E4TAM01

What kind of ham have you got?

What kind of ham have you got?

Redmond (she's almost like Beloboka).

Redmond (she's almost like Beloboka).

then great. I found a hole in Belobok to insert a thermometer. You will periodically measure the temperature through this hole. After all, your ham doesn't float in the water. I stuck it in, measured it, took it out. Only you can't cover a multicooker with a lid with pressure. I'm all going to expose a detailed recipe. And then I'm showing ideas here, but I'm not showing the recipe.

[Nikka]

Nikka, I first attach this type of thermometer (I have a Fakelman) to measure the temperature of the water. And then I stick it into the ham (I also have Redmond) through the groove for the springs. And I just leave it stuck in until the end of readiness. That is, the upper part with a scale above the water remains, since there is still a small layer above the ham maker.

[Tumanchik]

Tumanchik, Irisha, Anchic, Anya, thanks, girls, for the advice

Anya, but how to understand - I attach it to measure the temperature of the water?

for measuring water temperature?

so you write that you can't go into the water

that is, of course, it is impossible to put it into the water (it is written in the instructions)

so you write that you can't go into the water

Ir, this is my garden head, only later did I find the instruction (I’m a Russian woman, first I break it, then I read the instruction).

[Irina]

Irina, I think that it cannot be immersed entirely in water, with the scale together. And the measuring tip is possible.

Nikka, I put a small strainer across the saucepan, whose handle is made of thick wire. And between the wires of the handle, the tip of the thermometer is in water, and the scale on the handle of the strainer lies. The water almost reaches the edge of the pan, so most of the rod ends up in the water.
A strainer like this: 🔗

[Nikka]

Irina, I think that it cannot be immersed entirely in water, with the scale together. And the measuring tip is possible.

so I think so. which apparently means the immersion of the head. It's clear. and the pin is in the product, in the water ...
Nikka, you first wait until the temperature of the water in the cartoon is appropriate. And no earlier than two hours later, measure inside the ham maker. Control the water. Eh, it would be better like mine. Generally class. Set the desired temperature and wait for the signal.

[Anya, Ira]

Anya, Ira, thanks for the advice. I will do so until I buy Irin's thermometer (do I have to pay there first or as when ordering?)

[Anya, Ira]

Anya, Ira, thanks for the advice. I will do so until I buy Irin's thermometer (do I have to pay there first or as when ordering?)

only cook the ham under the lid covered. Do not forget. payment immediately, but on Ali. the seller receives the money after you receive the goods

only cook the ham under the lid covered. Do not forget. payment immediately, but on Ali. the seller receives the money after you receive the goods

I just have a saucepan with water, also cover with a lid?
That is, I immediately order on Ali and immediately transfer the money to them?

[Nikka]

Nikka, I cook in a saucepan on gas. I do not cover the pot, otherwise the temperature will be higher than required. Plus I put a divider under the pan and gas at almost a minimum after the water reaches 70 degrees.

[Nikka]

Nikka, I cook in a saucepan on gas. I do not cover the pot, otherwise the temperature will be higher than required. Plus I put a divider under the pan and gas at almost a minimum after the water reaches 70 degrees.

I always did this too, I just decided to do it with a thermometer, according to my mind, otherwise by eye (everything, I took the thermometer, it works (my husband checked the water, only the tip was pushed in, so many thanks for the help)).

Nikka, I'm cooking in a saucepan on gas.

I've always done that too

If the lid is not covered, the temperature will be higher at the bottom and lower at the top of the ham. It is not completely covered with water.

otherwise the temperature will be higher than required.

In addition, a thermometer to control overheating.

[Irina]

Irina, a thermometer is needed, yes. But just with a lid, the temperature will be higher than required. With or without a thermometer. My ham maker is completely covered with water.

[Irina]

Irina, a thermometer is needed, yes. But just with a lid, the temperature will be higher than required. With or without a thermometer. My ham maker is completely covered with water.

Anna, is Beloboka covered in water? What for? It is with holes and water will flow into the meat there.

[Ira]

Ira, I put the meat in a baking bag to get it easier. Therefore, nothing will flow inside. And there are holes at the bottom - for the springs. Therefore, without a bag - no matter how much the ham is covered with water. The only thing, if done without a bag, but, in my opinion, it is necessary to cook not in plain water, but to make a brine. Otherwise, salt and spices from the meat during cooking may not completely go into the water, but the taste will not work.

Anna, is Beloboka covered in water? What for? It is with holes and water will flow into the meat there.

I'm exactly like Anya doing in my Redmond (they are almost the same), and the bag does not allow water to leak. Take a baking bag or a baking sleeve and tied tightly at the neck (s).

Hello community! I decided to try cooking in the oven. I put the thermometer in white-sided. I put the oven at 80 degrees and wait for the temperature inside the white-sided to reach 74. Pork and chicken inside. Is that correct? How much to cook when reaching 74 degrees?

Is that correct? How much to cook when reaching 74 degrees?

Yes that's right. After reaching the desired temperature, the meat is ready and you do not need to cook it further.

I report on the experiment with chicken ham:
Made from 450g chicken breasts and 470g minced chicken. Made according to my recipe doctoral ham with changes. Made in Teskom, without celery with 2 options for additional ingredients, nitrite salt was 1.5 g, did it at T = 67 * C for 4 hours. The first option of additions: butter 50g and 1 tbsp. l. starch. The second option: very finely chopped pork fat (cut from the brisket) 75g and 1 tbsp. l. starch. Conclusions:
1.the butter remains in pieces and does not give juiciness,
2.pork fat gives good juiciness, it looks organic in the ham,
3. starch gives significant elasticity, adds juiciness, elasticity and significantly enhances the ham flavor (and this is 1 tablespoon!).
Conclusions: a little pork fat and starch should be added to "poultry" ham for juiciness, taste and firmness. In this case, T can be reduced to 67 * C and the amount of nitrite can be reduced to 1.5 g. It should be noted that combining nitrite with pork fat and poultry meat does not have such fatal consequences as combining it with red meat.

My five cents ...
1 - 3. No additional additives - oil, pork fat, starch, etc. are needed, the chicken itself is quite fatty and the ham is always juicy ...
Nitrite salt must be added according to the instructions for this salt, the decrease is fraught with poisoning, with prolonged storage.
The same about temperature, chicken requires 90 degrees Celsius.
To listen to the horror stories of WHO and others - life is harmful, they die from it!

[Pakat]

Pakat, Pasha, you are a good boy! : rose: Truncated right! I also strictly observe the temperature regime, cooking time and shelf life of the finished product - without nitrite up to 3 days in the refrigerator. But I don’t do much, and the ham doesn’t get stale!



without starch and other additives. turkey + pork.

Good morning. I have a fasting family in my family, there is a fish post ahead.Maybe someone knows the recipe for fish ham (sausages)

[Tatiana T.]

Tatiana T., go to the first page of this topic and choose.

I cooked sausage in the Biovin ham maker, cooked it in the Brand 502 multicooker.
it tastes more like ham, minced pork 500g and 550g chicken, cut into thin slices, everyone liked it.

Tasted this morning - pork shoulder and chicken thighs. She cut her shoulder blade into pieces, and cut her thighs twice through a fine grate. Spices, a bit of nitrite, water retainer - agar-agar.
She kept it for 24 hours in biovina, cooked it with a BRAND 6060 smokehouse on the "Heating" program - 4 full cycles, covered it with a second bowl on top.
Night then in the chill, in the morning with a coffee.

Hello, dear culinary specialists, thank you very much for sharing the secrets of the craft with inept people like me. Belobok's ham maker has been with me for quite some time, about four years, but I didn't use it often. The first experience was extremely unsuccessful, I made ham according to a recipe from a book, baked in the oven, in the end everything just fell apart, they ate pieces of baked meat with forks. The second attempt was two years later, the ham did not fall apart, but it boiled down twice and was incredibly dry, and then I found this topic, carefully studied it, and the third attempt can already boast:
Pork fillet ham and chicken breasts

The ham turned out to be tasty, juicy, cut thinly, thinly, the taste is quite sausage, but in the process several questions arose:
1. I read that when cooking, it is advisable to raise the water temperature slowly, how much slowly? My water warmed up to 80 degrees in 4.5 hours, is it possible to heat the water faster or is it not necessary?
2. I do not yet have a thermometer to measure the temperature inside the loaf, so I was guided by the cooking time of 10 minutes for each centimeter of diameter. At what temperature should I start timing? From 80 degrees or from 75? It's just that these last degrees were rising, well, very slowly, it is possible that the ham was slightly overcooked ...
3. Is there any way to avoid voids in the ham? It seems that I put the minced meat carefully, but all over the loaf there are small bubbles and there are a couple of rather large voids.
Thanks in advance to everyone who responds!

[suvoyka]

suvoyka, and what did you cook in? If in a slow cooker, then I don't bother with raising the temperature at all. Immediately I set the time and temperature and that's it !!! Until the slow cooker says (in a human voice) that everything is ready.
And as for the voids, I tamp the meat in a ham maker with a wooden crush.

[suvoyka]

suvoyka, you've got a good ham! Holes - knead a little longer and ram, as Galya wrote. About T - I measure exclusively inside minced meat and adhere to the rule I read about on the forum from meat processing specialists.

"This topic contains such important, in my opinion, information, confirmed by meat processing specialists.

From the primary positive to 40 degrees, there is an active reproduction of harmful bacteria in meat products.

“Once the required core temperature is reached, all harmful bacteria will be destroyed.
Beef - 69 ° C
Veal - 77 ° С
Lamb - 81 ° C
Pork - 85 ° C
Bird - 90 ° C "

The molds are placed in a boiler with water having a temperature of 90-95 * C, then the temperature is set at 80-85 ° C and cooking is continued until the center of the product reaches 68-70 ° C. The cooking time depends on the size of the ham and is on average 50 - 55 minutes per 1 kg of weight. "

More details: https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=393445.160

[Amateur beef ham]

Amateur beef ham

[gala10]

gala10, thanks for the advice, I just cooked in a large saucepan over low heat, it turned out delicious, but for a very long time. Doesn't the meat stick to the crush? I cut everything into pieces of about 8 by 8 mm, then kneaded with a mixer until white threads and the mass turned out to be quite sticky ...
MariV, thank you, for the information, I outlined everything for myself, and for the praise, I am very pleased!

Doesn't the meat stick to the crush?

No, it's okay.And what was left on the crush at the end of the process, I scraped off the blunt side of the knife and also sent it to the ham maker.

No, it's okay. And what was left on the crush at the end of the process, I scraped off the blunt side of the knife and also sent it to the ham maker.

Thanks, I'll try it like this!

In biovine, this reminder is written on the thermometer. Very convenient, you won't forget.



An important infa about chicken is from 90 degrees.
My first experiences with teskoy were not very good - it happened that the juice was bloody after preparation.

Then I read all the topics about sausages and began to fit the thermometer inside the meat.

Everything is on the forum!

And here is my first experience in cooking ham - chicken fillet, champignons, olives and bell peppers.

And this is my gravicap, passed the first field tests, is sent for revision

[maxsim]

maxsimwhat gravity is made of

All parts of the device are made of stainless steel. Fortunately, there is an opportunity at work

How much weight did you do?
The ham looks pretty

A kilo of chicken fillet + pepper, mushrooms, olives fit into the eyeballs. I think about 1.3 kg.
But I will make a different design - larger in diameter and lower.

And my question is ripe, how to properly salt with nitrite salt? Someone here said that the most correct way is as it is written on the package. On my nitrite it says that salt should be 2-3.5%, I put 2%, that is, 26 grams of salt on 1300 meat, it turned out salty. Is it possible to reduce the amount of salt or will it be bad for the ham?

[suvoyka]

suvoyka, of course it is possible. Some people still have no way to get nitrite and do it with ordinary salt. According to the formula 1.5-2% salt by weight of minced meat. Our family is also 2% salty, I make about 1.8%.

According to the formula, 1.5-2% salt by weight of minced meat. Our family is also 2% salty, I make about 1.8%.

I add 1.5%, that is, 15 g of nitrite salt per 1 kg of minced meat.

[Anchic]

Anchic, Rusalca, thanks for the opinion, I'll try to add 1.5% ...

What is the internal temperature for cooking? I got the minced meat out of the refrigerator two hours ago During this time, its temperature in a ham maker has risen to 17 "C. Wait until it rises to room temperature, or is it possible to slowly forcibly increase it?

[Svetlana]

Svetlana, put on medium heat and bring to the desired temperature. I always put the boil straight out of the refrigerator.

Thank you very much, now I will put it in Shtebka

Probably, I surpassed the whole Bread Maker in the smoothness of the temperature rise. My ham was cooked from 4 pm to 3.30 am.
this is tin, I tell you. First, I raised 2 hours from 17 to 30, then four hours to 40, then another three hours to 50, and the remaining time up to 68 inside the loaf. There was no strength to wait and endure further
I kept it in cold water for half an hour and put it in the refrigerator with an internal temperature of 48C.
Now there are 7 in the refrigerator, 10 in the tescom.
I think to get it by evening.
I accept bets:
1) dried meat in the end
2) raw meat

Next time I will not be perverted, I will, like all normal people, set 75 or 80C for three hours, hoping that during this time there will be 68-70C in the loaf.

By the way, 70 is not a lot?
I had 65 pork steaks on the souvid - a little dry, almost cooked.
But many people write about 80C in meat, and it looks pretty in the photo.

[Svetlana]

Svetlana, no, 70 inside the meat is normal. Not dry at all!