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Homemade ham (collection of recipes for ham mills) (page 60)

Fotina
In general, I digested the ham, of course. Not so much the meat pieces are white and dry - the color and density are good, as the lard has melted. He got out behind the press (on the spring) as much as 2.5 centimeters. From 300 g. Probably, a quarter is exactly (not weighed), if not a third. Due to this, the ham came out salty.
Well, a little dry, maybe I like fat.

For the future I will cook in 3 hours - and more juices, and sleep better)))

At first I was upset, I didn't take a picture, but now I'm too lazy. But I'll take a picture tomorrow. Not bad enough to hide it))
mowgli
I cook for about 4 hours, but one day I forgot and fell asleep. it was brewed for 12 hours. It was still juicy. I was dry when the package was torn in Belobok. It's okay now.
kolsasha
Quote: mowgli
when in Belobok the package was torn
What package are you doing now? Vacuum? Vacuuming before closing the lid and tensioning the springs?
Anchic
Alexander, regular bag, for baking. So that, firstly, the juice does not go into the water. And secondly, the meat did not stick to the walls of the ham.
Pakat
kolsasha, Alex, look here - Packages
francevna
Today I began to put meat in a ham maker, it seemed that I didn’t press too much, and the package of biovines burst along the fold, I had to put it in the second package.
Jenealis
And now I am vacuuming the already assembled ham, and not a drop, nothing will flow anywhere. I have an ordinary white-sided.
kolsasha
Quote: Jenealis
I vacuum the harvested ham
Doesn't the vacuum bag compress the springs, negating their task of compressing the meat?
Jenealis
Alexander, nope, they are not so powerful, these packages))) do you have a packer? the package metal will not win everything shrinks perfectly, I'll put it out before and after
Pakat
Quote: francevna

Today I began to put meat in a ham maker, it seemed that I didn’t press too much, and the package of biovines burst along the fold, I had to put it in the second package.
I don't understand how a bag can burst along the fold ...
The package is first inserted into the ham maker, straightened there, the top of the package is wrapped around the edge of the ham maker, then stuffed with the mixture, constantly tamping it. The walls of the ham maker support the package, prevent it from bursting.
The bag will burst if stuffed outside the ham, only ...
Leonidovna
JenealisAnd I also vacuum the ham maker, only I have Biovin. I evacuate it in order to put it lying down in the Steba DD2 multicooker, while standing it does not fit.
Leonidovna
In order to save packages, I have already packed a ham maker in the same package three times.
kolsasha
Quote: Jenealis
do you have a packer?
Yes. Caso 300pro. Thanks, I'll try!
Quote: Leonidovna
I have already packed a ham maker three times in the same package.
Good idea! That is, cut the bag longer, and then shorten it a little?! I will use it! Thank you!
kolsasha
No nitride! Taking risks, making pork ham?
Leonidovna
kolsasha, Yes, just like that, my, dry then I roll it into a tube and store it until next time.
MariV
Pakat, Pasha, and now no. My biovinovsky packet burst for the last time. She put the package in a ham maker and laid it, tamping each layer. And it burst. But the quality of the ham was not affected.
kolsasha
Please give a link to a verified site where you can buy nitrids.
francevna
I also had a bag in a ham maker, put 1/2 minced meat, pulled the bag up a little, and it burst on top, carefully took it out and put it in a second bag.
francevna
kolsasha, Alexander nitrite salt can be bought at Kolbaskidoma. RU
Pakat
MariV, francevna, Olya, Alla, in Belobok and her clones, the bag can be cut on the sharp edges of the spring, or burrs that need to be processed, and in Biovin, only on the top of the ham, if the bag is inserted incorrectly ...
francevna
Quote: Pakat
and in Biovina, just about the top of the ham, if you insert the bag incorrectly ...
Paul, but it's true, next time I'll check.
MariV
Pakat, Pasha, for those in the tank - what is the right way?
Pakat
Insert the bag completely so that it touches the bottom, is not taut, gently wrap from above, outward, without pulling, stuff tightly, tamp, after stuffing, slightly pull the bag up, twist it, put it under the lid, evenly ...
Vasyutka
Paul, for those who are in the tank, further - they closed under the lid and into the refrigerator, and then into the oven. Do I need to pierce the bag before the oven? I pierced through the upper holes - is it necessary or not? If you don't pierce what will happen?
Pakat
Never pierced, but why?
Quote: Vasyutka
If you don't pierce what will happen?
Earthquake!!!
MariV
Pakat, Pasha, thanks! Friend!
Rusalca
Paul, a decent answer Elena Tim!
Iskatel-X
Piquant ham with dried apricots in Belobok's ham, according to the Omela recipe
Cooking step by step
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=385816.0
Homemade ham (collection of recipes for ham makers)
Miranda
Hello everyone!

But tell me, please, when you make it from different types of meat, do you cook it for different times, or is it always the same?

Well, for example, chicken 3 hours, and pork 2 hours, and from different meats - 2.5 hours. This is me for an example. Or is it always the same time?
Pakat
The time is the same, the temperature is different, according to the meat that requires a higher temperature ...
Miranda
Where can I see the sign?
Pakat
Look, Olga -MariV gave me a picture of a thermometer ...
francevna
Miranda, open the 1st page and click on the link that interests you.
Pakat
Too lazy to scroll back a couple of pages, you have to chew everything and put it in your mouth ...
MariV
Pakat, Pasha, stop grumbling! the format of the forum is ...
MariV
Miranda, here

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

"After reaching the required internal temperature 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 reaching at the center of the product 68-70 ° C. The cooking time depends on the size of the ham and is on average 50 - 55 minutes per 1 kg weight. "

There is such a thermometer in biovine

Homemade ham (collection of recipes for ham makers)

he sticks inside meat mass. You can also buy a similar one at IKEA for meat.
Tumanchik
MariV-Olechka, thank you very much!
MariV
Ira, you're welcome!
Miranda
MariV,

Thank you!
kVipoint
Quote: MariV
“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 "

and continue cooking until the center of the product reaches 68-70 ° C
Explain, it is written above that, for example, to destroy bacteria for pork, for example, you need a rate of 85 degrees inside, but at the same time write below that you can stop cooking in ham if the rate reaches 68-70 grams, so I can't understand why everything is enough 68-70 gr., If you need 85. Forgive me if you seemed completely stupid, but I really want to understand it)))
Pakat
Yes, because many neglect this table, as well as nitrite salt and its rules ...
And this is fraught with poisoning and other similar consequences ...
Svetlana 73
Pakat, Yes, because many neglect this table, as well as nitrite salt and its rules ...
oh, thanks, I was also interested in this, I was too shy to ask
Iskatel-X
to destroy bacteria for pork, for example, you need a rate of 85 degrees inside, but at the same time write below that you can stop cooking in ham if the rate has reached 68-70 gr. Why is only 68-70 grams enough, if you need 85.
Reasoning on the topic of the temperature table. Not a statement.
Nitrite salt helps to destroy spore microflora and prevents harmful bacteria from developing.
If we use nitrite salt, in compliance with the proportions, of course, can we cook at a different temperature?
kVipoint
And if with nitrite salt to withstand not 48, but from 55 to 60 hours is it very much? It's just that otherwise you have to do it at night, otherwise you will not. Who will tell you! I cut the meat for the ham into large pieces, there is no minced meat, that is, you need to keep it exactly for at least 48 hours, as I understand it, but how about more, please tell me (like somewhere I saw the answer to my question, but now I can't find it , a lot of information for me while I am studying, so do not hit with slippers)
Pakat
Nothing will happen to the ham, it will just marinate better ...
VASILY F
Quote: kВipoint

Explain, it is written above that, for example, to destroy bacteria for pork, for example, you need a rate of 85 degrees inside, but at the same time write below that you can stop cooking in ham if the rate reaches 68-70 grams, so I can't understand why everything is enough 68-70 gr., If you need 85. Forgive me if you seemed completely stupid, but I really want to understand it)))
I ordered a ham maker and a wonderful thermometer from China with temperature marks and animal symbols.

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