Homemade ham (collection of recipes for ham mills)

[Dear Admin!]

Dear Admin! I didn’t cook the ham in boiling water, but once again tried to maintain the temperature at 95 * C (I measured it with a thermometer all the time). I have an electronic one, like this.

I closed the pan with a lid, because without a lid, the water temperature immediately dropped to 91 * C. Apparently, the large volume of the pan affected. With the same thermometer, I also measured the temperature of the meat. For chicken, it should be 90 * C. I reached this temperature in only 1 hour and 40 minutes. Apparently, this also depends on the volume of water in the pan, so after 1 hour of cooking, I began to scoop it out, after which the temperature inside the meat began to increase faster.
I also want to make an addition to my previous message. If you cook ham in a jar without a bottom lid, then you don't have to make a linen bag, then you just need to squeeze the ham out of the jar. But a jar without a bottom must be placed either on a sieve or on any support with holes (for example, a hot stand).

I named the pace. which is adhered to when cooking ham in factories, regardless of the type of meat. This is not my wish.

What to do for you is your ham, your way, and you should like it

Good luck and further!

[Admin!]

Admin! Thanks for the answer! But I also did not come up with these 90 * C for chicken. I recently bought an oven thermometer. He has a small table of temperatures on the blister for both the oven itself and the internal temperatures of the baked products. For chicken, temperatures are indicated respectively 175 * -90 *, for veal - 175 * -75 *, for beef - 175 * -65 *, for lamb - 175 * -82 *, for pork - 175 * -85 *. I saw the same numbers somewhere here on the forum. But, walking on the Internet, I realized that there are no clear rules on this matter. How many people - so many recipes, the same cooking modes. When there were no thermometers, everything was simple - you pierce the chicken, the juice with the blood goes - then you bake, the juice is clear - you can turn it off. And now with this technique I don't even know which rules are best to follow. It probably comes with experience. Therefore, I will do differently and compare the results.

[I do not pretend or insist on my method of making the ham.]

And now with this technique I don't even know which rules are best to follow. It probably comes with experience. Therefore, I will do differently and compare the results.

Thermometers (temperature probes) are designed for roasting meat in the oven, including chicken. And I know this scale, it is also present on mine.

I'm talking about the technology of making ham at meat factories. According to this principle, ham is prepared (in forms on springs), which can be bought in the store, this process is described there. Including cooking marinade, and more. And the form of BELOBOK is made especially for home conditions.
There is a different temperature and a different principle for measuring and cooking the ham.

Maybe that's why your ham turned out to be dryish, which stood in the mold for longer than was required with this cooking method.

I do not pretend or insist on my method of making the ham.

I just made another comment about ham cooking and temperature. If I have time, I'll pick up the book and copy this method from it.

Next, you decide under what conditions to make the ham.
In any case, our taste and our preferences are everywhere.

Good luck!

[Admin!]

Admin! Thanks for the answer! I, too, do not insist on anything, I just saw these numbers and decided that they are universal: what is for baking, what is for cooking. Even from this forum, I once copied the following phrase into my notebook (unfortunately, I don't remember the author):
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
I do not know the original source, but I saw these figures in other forums. Maybe they only relate to baking, and have nothing to do with ham? In general, as I already wrote, there are so many people - there are so many recipes. On one forum, a professional chef advises to bake chicken in the oven when t 60 * С both in the oven and inside the chicken ... He believes that this keeps all the juices in the chicken. But it takes a long time to bake.
Therefore, thanks again for your participation, and I will wait for new information. The more it is, the tastier the ham is.

[Ham shaped]

The promised "piece" from the book "Sausages, Ham, Pates"

Ham shaped

"Bone, shank, cartilage, tendons, excess fat are removed from the salted and seasoned ham. The boneless pulp is tightly packed into metal molds, covered with a lid and strongly pressed (the lid must have fasteners for fixing). The molds are placed in a kettle with water at a temperature 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 duration of cooking depends on the size of the ham and averages 50-55 minutes per 1 kg of weight.
At the end of cooking, the molds are removed, the released fat and broth are poured, the lid is pressed and the ham is cooled to 4-6 * C. Chilled molds are dipped in hot water for several minutes, and then overturned over the table. The extracted ham is stripped of frozen fat and jelly. The shelf life of ham at 0-4 ° C is 2 days. "

My ham lasted great in the fridge for 7 days, and remained as soft.
I only make ham from fresh meat.
I do not use frozen meat for these purposes.

Good luck!

[Admin!]

Admin! Thanks for the new information! Next time I will try to make a ham "according to science" (although, in this excerpt from the book, we are still talking about a ham, apparently, pork, and not about all meat products). And I found the primary source of the numbers that I gave in the previous message: this is from the instructions for Teskom's thermometers.

[obgorka_gu]

Dear Pakat, I saw that you were going to make a ham maker from scrap materials, can you share your successful experience? We also have crazy hands (without false modesty), but I have not made kitchen appliances yet (only the kitchen itself), I don’t think it’s better ...

Dear obgorka_gu! I am not a Pakat, but in the topic "Homemade ham" I described my device for making ham. If it interests you, then post 275

I note right away that in all my posts where I write about a homemade ham maker, the material is clearly indicated - food grade stainless steel, then stainless steel.
I do not recommend using cans, tinned tin is not intended for repeated, let alone temperature conditions.
Tin, which is used to cover tin, a low-melting metal, can corrode and peel off during prolonged heating in an aggressive environment.
Such a jar can be used at your own peril and risk 1-2 times no more.
For a sample for my ham, I took a branded, round shape made
made of stainless sieve carefully disassembling it.
Sawed the grooves for the springs, about 1/2 the height of the mold, limiting them with holes.
Made, from stainless steel, 2 covers, top and bottom, drilling the necessary holes in them.
Then I assembled a sieve and use it for its intended purpose, covering the cutouts with cling film, since there are no stainless steel springs, they promised to get it.

Thanks for the answer! So, we will also wait when you have springs
And the sieve is very good. cute, I have not seen this with us, you will have to see what can come from stainless steel ... But we often bake cakes in cans, so you think it's dangerous? or is the dough a less aggressive environment? (sorry for offtopic)

[obgorka_gu]

obgorka_gu! In addition to my post 275 and Pakat's comment.
Indeed, reusing cans is undesirable. So in fact they do not mind.After several uses, you can pick up another jar, although there is practically no interaction between the jar and the meat, since the meat is under double protection: a cellophane and a linen bag. But, if you want a more reliable and durable structure, then, in addition to stainless steel, you can pick up some high and narrow aluminum saucepan, punch several holes at the bottom, and if it has a lid, then cut it off so that it goes inside the pan, or without a top cover at all - if you use loose oppression in a bag.

Here, my husband went to Dezhnev 23, the Ostrov store. Ham makers are sold on the ground floor. I bought it. Now she is a happy owner of a ham maker. Now we are looking forward to the finished ham.

[Homemade ham "Chicken roll" by Admin]

Homemade ham "Chicken roll" by Admin

Structure:
Soup chicken, puff bacon, liver, prunes, spices.

[Admin!]

Admin!
And I went to the market the other day specifically to buy chicken for a new ham. I looked at the prices (breast fillet - 150 rubles / kg, ready-made chicken roll - 157 rubles / kg) and bought ... a ready-made roll (by the way, it turned out to be quite good). Why are our prices so strange ??? !!!

[Admin!]

Admin!
And I went to the market the other day specifically to buy chicken for a new ham. I looked at the prices (breast fillet - 150 rubles / kg, ready-made chicken roll - 157 rubles / kg) and bought ... a ready-made roll (by the way, it turned out to be quite good). Why are our prices so strange ??? !!!

So-so you put only pure and known components, and in the finished one, you don't know what lies. We used to indulge in it, too, until we saw on TV a program about some kind of underground workshop for the production of these rolls. Forgotten forever !!! We don't even look in their direction.

I have not seen this program, so while I eat with pleasure. Actually, you are right!

After a couple of weeks ago I came across a forum of professional (or not really, I don't know) meat producers, where they described the method of how to get 300 kg of meat from 150 kg of skin, with a PHOTO, I felt uneasy ...

After that, I could not finish the purchased chicken ham at home, I threw it away.
I can’t help myself, I understand that I used to eat and did not poison myself, but now there is a subconscious rejection

[julifera]

My son stopped eating purchased sausage when we bought a ham maker. And I really thought that I could not wean him from these "meat" products

julifera, but will you give me a reference? To this forum. Very interesting

No, I didn’t save the link, I was twisted after the pictures.
I even made a mistake with the figure - the output was not 300 kg, but 300%

I finished the chicken roll, but after your messages I decided: that's it, I'm starting the ham at full capacity.

[Packat!]

I read, read, read, but did not fully understand. Can it turn pink by itself, or only with the addition of pomegranate juice? So far, I have only made two: one of minced beef and pork with garlic (it turned out very dry and gray), the second - minced chicken + chicken breasts, cut into small pieces (only then I read that many already complained about the dryness of chicken breasts, dry and almost white). If there are options to get pink without additives (the same pomegranate juice)?

Packat!
That guy on the disc about Belobok (if, suddenly, you haven't seen the disc), emphasized that the springs are specially made at the military plant (Izhorsk, I think, but I'm not sure) by their order.

[Hairpin]

Hairpin! My chicken ham turns out like this

In my opinion, quite a normal color. I don't make minced meat from chicken, I put the pieces as they are. I only add spices.

[Anna1]

I'll have to photograph mine ...
Anna1
And in this photo, which parts of the chicken were used (well, are there drumstick fillets or something)?

This particular ham is made from whole chicken (or rather, chicken). I bought a whole carcass of frozen chicken weighing 2 kg 200 g in the store. Completely separated the meat from the bones. The meat turned out to be 1 kg 400 g.Then all together (I didn't throw anything away, and the skin too) I sprinkled it with salt, dry garlic, spices for Korean carrots, oregano; I added half a can of champignons (they were in the refrigerator - no one ate) and in the morning I drank ham. And then I cooked it in a saucepan as usual. The daughter says that she has never eaten such delicious ham.

I read, read, read, but did not fully understand. Can it turn pink by itself, or only with the addition of pomegranate juice?

IMHO, no, by itself, it will not work. You can also tint with beet juice.

Girls are smart. Can you make something like a doctor's sausage (children's version)? In a meat grinder, ready to drive at least ten times. And how much pomegranate juice do you need for ham? My daughter doesn't eat gray-white varieties ...

P.S. I sculpt in the airfryer. I pour a glass of water on the bottom, a low grate and on a maximum.

Girls are smart. Can you make something like a doctor's sausage (children's version)? In a meat grinder, ready to chase away at least ten times. And how much pomegranate juice do you need for ham? My daughter doesn't eat gray-white varieties ...

I have a recipe for Mortadel sausage recorded from the Good Kitchen forum - according to its principle, you can probably do a doctorate, if you do not put lard in pieces and other additives harmful to children. The photo that accompanied this recipe was delicious!
Structure
2 kg lean pork pulp
500 g beef tenderloin
700 g raw lard (preferably from the neck)
50 ml dry white wine
a large handful of peeled pistachios
1h l cumin seeds
0.5 tsp ground white pepper
1/4 whole nutmeg
2 tbsp. l. black peppercorns
1 tbsp. l. Sahara
2 tbsp. l. salt
Preparation
1. Cut pork and beef into random pieces. Pass the pork through a meat grinder (holes 2-3 mm) add 1 tbsp. Stir salt and all sugar, put in a bowl, cover tightly with plastic wrap and keep in cold. 12 hours, or slightly longer at temp. 3-4 S.
2. Cook the beef in the same way, and put the remaining salt in it.
3. Thoroughly mix both types of meat, and mince 4 times, slowly adding (approx. 2 tsp.) Wine.
4. Fry cumin seeds in a dry frying pan for 1-2 minutes. , then grind in a mortar as fine as possible., add to the minced meat - knead.
5. Pour the pistachios into hot water (BUT not boiling water), dry on a towel, add to the minced meat together with white pepper.
6. Grate the nutmeg on the finest grater and also stir in the minced meat.
7. Wrap the lard in plastic and put it in the freezer for 20-30 minutes to freeze it.
With a sharp knife, lowering it (in the sense of the KNIFE) into hot water, cut the bacon into 10-12mm cubes.
8. Sliced ​​bacon quickly, while it is cold, stir in the minced meat, without mixing too much !!!, just enough to distribute the pieces of bacon evenly.
9. Fold the cling film 4 times. You will get a rectangle measuring 30x40 cm. Put the minced meat on the film in the form of a "loaf" so that its short sides do not reach the edge of the film min. 5 cm, along the long edge closest to you - by 5 cm, along the far - by 15-20 cm.
10. Tightly tighten the edges, the sausage should be 15 cm in diameter. Tie the edges with twine or strong thread. Put the tied loaf of sausage in a saucepan with water and cook at a temperature of 80-85 C, for this the fire should be minimal, and the pan should be on the divider. about 2 hours, until the temperature in the middle of the loaf reaches 68-70 C.
11. Cool the boiled sausage under running cold water.
Additionally, it can be smoked (in the presence of a smokehouse) with thick cold smoke at a temp. 40-45 С within 5 hours.

[Anastasia!]

Anastasia!
And there is no pomegranate juice or beetroot juice! She won't be pink !!!

[Anastasia!]

Anastasia!
And there is no pomegranate juice or beetroot juice! She won't be pink !!!

Yes, it will not, but who is the decree for us to add and that's it!

Aha! Already recalculating the size !! And then there is not enough for one ham!

[Packat!]

Packat!
That guy on the disc about Belobok (if, suddenly, you haven't seen the disc), emphasized that the springs are specially made at the military plant (Izhorsk, I think, but I'm not sure) by their order.

And then I thought why, according to their drawings, the machine gun comes out ...

[julifera]

After a couple of weeks ago I came across a forum of professional (or not really, I don't know) meat producers, where they described the method of how to get 300 kg of meat from 150 kg of skin, with a PHOTO, I felt uneasy ...

After that, I could not finish the purchased chicken ham at home, I threw it away.
I can’t help myself, I understand that I used to eat and did not poison myself, but now there is a subconscious rejection

julifera, but will you give me a reference? To this forum. Very interesting

No, I didn’t save the link, I was twisted after the pictures.
I even made a mistake with the figure - the output was not 300 kg, but 300%

It also became interesting, googled according to the words "forum how to get meat from 150 kg of skins", the first link gives this one:

🔗

It?

It also became interesting, googled according to the words "forum how to get meat from 150 kg of skins", the first link gives this one:
🔗
It?

I looked at this link (still interesting). But there we are talking about some kind of "skin emulsion", and not about meat. Maybe this is how gelatin or a stabilizer is obtained, which is added to the sausage to bind the minced meat. Yes, reading all this is unpleasant, let alone doing ... After all, it is not for nothing that they say that those people who work at meat processing plants do not eat sausage.

Friends, when you open the underground shop for making sausages from skins, whistle to me, otherwise I won't get my salary for November!

[Bread Pete]

🔗
It?

Bread Pete, it is

I looked at this link (still interesting). But there we are talking about some kind of "skin emulsion", and not about meat. Maybe this is how gelatin or a stabilizer is obtained, which is added to the sausage to bind the minced meat. Yes, it’s unpleasant to read all this, let alone do it ... After all, it’s not for nothing that they say that those people who work at meat processing plants don’t eat sausage.

Anna, the only joke is that before I got to this page of the forum I reread others and this is not gelatin obtained and not a stabilizer, special-purpose additives are sold separately ready-made, for interest you read the nearby topics and see that meat products can be made at all without meat ... well, okay, let's throw a few pieces of meat into the ham .... and what are these pieces of meat in ???

But enough about the sad things - we arm ourselves with experience from each other and do everything ourselves!

In general, I looked at the link that Bread Pete gave and also went through various Temko there and decided to urgently buy ham.

Here's another link 🔗 the topic is called What can be found in sausage?

My pork ham turned out like this 🔗

Is it pink here because of red wine?

[Leska!]

Leska! For some reason, my output of the finished product is always 880 grams, although I put about 1.5 kg of raw meat. But I have never pumped it with wine.

Is it pink here because of red wine?

Regarding the color ... the wine was natural, without it I had not yet made it in such a package. Therefore, I can not say anything.

For some reason, my output of the finished product is always 880 grams, although I put about 1.5 kg of raw meat. But I have never pumped it with wine.

The meat was chilled, and in addition to everything, it was packed in 2 sleeves: one inside, and in the second - the whole Belobok with filling. This time the packaging did not break, some of the juice that was released remained in the outer sleeve. And the ham turned out juicy, in sob. juice

[Leska!]

... and on top of that it is packed in 2 sleeves: one inner, and the other - the entire Belobok with filling.

Leska! Two sleeves are an innovation! But the question immediately arises: why then the inner sleeve? It seems to me that you can leave only the external. What is your opinion?

[Leska]

Leska, I have several questions:
one.Did the tenderer accidentally hit the shot or not?
2. If I understood correctly, then cover the ham in the second photo (with meat) with a lid, tighten the springs and wrap it in the second sleeve.
3. How much water was in the multicooker?

Two sleeves are an innovation! But the question immediately arises: why then the inner sleeve? It seems to me that you can leave only the external. What is your opinion?

my inner sleeve was often pierced when the springs were installed and all the juice was poured into the water in which the ham maker was located, and with such a "package" the cooking water does not come into contact with the meat.

[Leska!]

my inner sleeve was often pierced when installing the springs and all the juice was poured into the water in which the ham maker was located, and with such a "package" the cooking water does not come into contact with the meat.

Leska! That's it! My inner sleeve is also constantly breaking due to the springs, so it is not needed! Leave only external! And make it double for insurance!

[Leska]

Leska, I have several questions:
1. Did the tenderizer accidentally hit the frame or not?
2. If I understood correctly, then cover the ham in the second photo (with meat) with a lid, tighten the springs and wrap it in the second sleeve.
3. How much water was in the multicooker?

Observant ...!, I walked with this device on both sides of the piece after rubbing with spices and put the meat in the refrigerator.
Before ramming the meat into Belobok, I made wine injections into the first bag, then covered the ham with meat (in the bag) with a lid, pulled the springs and wrapped it in the second sleeve. For better preservation of the juice.

Poured hot in the MV! water (after laying the form) almost to the top, but after an hour of extinguishing, gently turned it over with the help of two spatulas. At the end, I took it out to the balcony until it cooled completely. After removing the packaging:

Leave only external! And make it double for insurance!

When one is inside, it is easier to wash off protein

When one is inside, it is easier to wash off protein

And this is true!

[Leska,]

Leska,

The truth is not quite in the subject ... If I have an open bottle of red dry wine on the table for two weeks, can I still use it, or not? I am somehow not very much in wines. I took wine for stewing, but the bottle turned out to be too much, the second half is still worth it ...

Hairpin can not use anything that happened to him.

Thank you, otherwise I'm looking at him ... I don't drink wine, but it's a pity to pour it!