Homemade ham (collection of recipes for a ham maker)

A couple of pages ago, Olga, I showed the same thermometer - Thermometer

[Pasha]

Well Pasha, you have a memory!

There was once ... But it was long ago and not true ...

A couple of pages ago, Olga, I showed the same thermometer - Thermometer

Apparently I missed this page ...

I hammered a ham maker last night for the first time with nitrite salt.
And keep it strictly for 48 hours in the refrigerator?
At 24, or 36, namely 48?
And why? Where to read?

I googled, they write different things everywhere, from 8-12 hours and up.
Confused

[Miranda]

Miranda

Where to read?

At the salt producer, without fail!
On the packaging, on the website, just ask ...

If nitrite salt is used - meat needs aging, 48 hours!

Attention! Anyone who uses nitrite salt.
Different firms and enterprises can make nitrite salt in different ways, dilute sodium nitrite with table salt.
Be sure to read the instructions for using your salt.

meat needs aging, 48 hours

and then you need a smooth heating ...
and if from the refrigerator, it is better to hold it on the table for a couple of hours)))

[Iskatel-X]

Iskatel-X,

I have this kind of salt, I bought it in ... (oops, I didn't know that this store was on the stop list).
The package contains only percentage and composition.



I called them, there you can choose from the auto-secretary what you want to talk about, I wanted about the recipe. A pleasant man told me the following.

If there is an emulsion (cooked sausages, sausages, etc.), then the ambassador happens quickly, 4 hours is enough, a maximum of a night, and then, because in the evening it can wait 4 hours, and then it can take a long time to cook. And if you cook in the morning, then cook in the evening of the same day.

If medium-small minced meat, then 12-18 hours is enough.

If the pieces are meat (1.5-2 cm), then about a day.

If a piece of meat, then from two days or more, depending on the thickness-width. For example, a 1.5-2 kg piece will take a week in a vacuum bag.

If a combination (partly in pieces, and partly in minced meat or emulsion), then navigate by the largest pieces.

That is, it all depends on the size, because everything should be salted well.
According to him, there is no prerequisite for strictly 48 hours, it all depends solely on how exactly to prepare the meat for the sausage / ham. That is, there will be no harm from 48 hours, but if you make a consistency a la doctor's sausage, that is, an emulsion, then 4-6 hours or overnight is enough.

Plus, he was very interested in exactly how I prepared the meat. Since the most critical point is temperature. For example, in a food processor, knives can heat meat and cause swelling. Control and do not raise above 12 degrees.

Here is the information.

UPD, he was much prettier and arguably spoke, with references to temperatures and other smart words, I conveyed the general essence, and added what I remembered in the editing. And I understand that they are ready to answer questions and their phone number is 8-800 ... that is, who is from Russia, you can call to ask about the specifics of cooking during working days / hours.

and then you need a smooth heating ...
and if from the refrigerator, it is better to hold it on the table for a couple of hours))

This smooth heating was given to you, I put it directly from the hunger into a cold oven and turn it on ...

[Paul]

Paul, and I'm afraid ... I always heat it up slowly ... you think it's not worth it ?.

Everyone is going crazy in their own way ...

Everyone is going crazy in their own way ...

Yes, how many people, so many opinions ...
Thanks for the science ... maybe I'll try to do it quickly ..

Question to the owners of the Biovin ham (Poland) - how are the quality reviews after repeated use?
And then I read that I would like to write a better quality stainless steel just did not understand in terms of safety or in terms of operation
Tired of suffering with ham in bags
I want a ham maker, only environmentally friendly and convenient, outwardly Bivin likes more than Beloboka
Otherwise, your masterpieces are already filmed at night, and soon I'll start to feel the taste

Question to the owners of the Biovin ham (Poland) - how are the quality reviews after repeated use?

I have been using Biovin for about six months. No complaints. I love.

Biovin is less white-sided, which is sad.
And also, Pavel screwed his head off in Toronto. Sorry, there is no photo with details.

And also, Pavel screwed his head off in Toronto. Sorry, there is no photo with details.

Hopefully on purpose? for experimental purposes so to speak
Or went out of service so quickly?
The husband will not understand the purchase of another "well, very necessary" item, which will also quickly fail

[Oksana]

Oksana
Check with Paul.
The bottom line, approximately ... If you load a lot of ham - the spring is tight, not easy to tighten.
However, as with any other ham.
Beloboku, filled "from edge to edge", it is extremely inconvenient to close, the lid is warped, the package is torn. I have pills for greed, and more ...
It is sad that the package was torn.
I will fill no more than 2/3.

[Lera-7]

Lera-7, Iskatel-X,
thanks for answers
Yes, I just don't need a lot, my son is not a meat-eater at all, but my husband and I think in terms of volume, then Biovin is better, it fits less into it, and there are less troubles with springs (cut hands and torn packages)
And then I'm quick-tempered, I can throw it if it doesn't work

Nobody wants to read, everyone needs a ready answer ...

Breakage of Biovin's head and walk a little back ...

[Pakat]

Pakat, Pasha, are you grumbling? You're kind, good ...

Olya, I'm old and lazy and I don't want 20 times,
write the same thing ...

Beloboku, filled "from edge to edge", it is extremely inconvenient to close, the lid is warped, the package is torn. I have pills for greed, and more ... It is sad that the package was torn.
I will fill no more than 2/3.

All the problems from the fact that you do not read, I have repeatedly written about the possibilities of ham makers and how to properly fill the package ...
The head also needs pills ...

[Pasha]

Fu, what have you become Pasha!

Olya, don't teach me how to live, but luchche pamagi financially ...

[Pasha]

Pasha, do not be rude! how much will save the "giant of thought, the father of Russian democracy"?

Hello! I read ALL the pages of this topic, there are practically no questions left) I have had Belobok for several years, but after the first unsuccessful experience (I made it according to the recipe from the instructions, it turned out dry individual pieces, now I know why!)) I removed the ham to the roof ). And just recently I came across this topic and caught fire))) I made a ham, having read 20 pages, with errors, of course, but the result pleased))) I took 1 kg of pork leg, 2 legs, salt, spices, water, carrots, 1 tbsp starch. I ran a little more than half through a meat grinder, the rest in pieces. I kneaded the harvester with a hook for 20 minutes, then put it in the refrigerator, but there was no urine to wait, because it was by nightfall, and tomorrow at work) Beloboku lined with foil and tamped the minced meat to the eyeballs, everything did not fit! when the spring was closed, the foil was torn (I thought for a long time what to cook ... there is a cartoon pressure cooker, MV Panasonic, an oven, and a gas. As a result, I put it on its side in Panasonic and turned on the Extinguishing mode for 4 hours. And "Dancing with tambourines" began, or rather, with a thermometer (time 9 pm) at 0.30 I woke up on an alarm clock and went to check, there was 75 degrees inside the loaf, I was delighted, turned it off, put the ham maker under cold water, then into the cupboard. food film and cooked in a pressure cooker on Beef mode.In the morning I sent everything to the refrigerator.As a result, it turned out delicious, nothing fell apart, you can cut it thinly. Homemade appreciated, ate in 1.5 days
Next time I will take into account all the mistakes, I hope it will turn out even better)))
Many thanks to the regulars of the topic for the experience and patience!


The white pieces are chicken, not lard)

Attention, the question: the moment with the temperature remained unclear - if there is chicken in the composition, then the pace of the finished loaf should be 90 degrees? just here I often saw a recommendation to cook up to 72 degrees, regardless of the composition ..... I plan to add chicken often, so I would like to know for sure

We select the temperature according to the "extreme" product.
If you have 2 types, 72 and 90, choose 90!

Good day! Take me to your company too. Yesterday I did ham for the first time and something did not work out (I did it from chicken thighs with pork (50/50). I added 10g of nitrite salt (0.6%) + 8g of ordinary salt to 1 kg of meat, black pepper, nutmeg and 1 tbsp. Konyak. I kneaded it with ice with my hands (20 minutes), but I only lasted 8 hours. Then I read that I had to stand it for 48 hours with nitrite salt. I cooked it in a multicooker. First, I heated the water for 40 g for 1 hour, and then for another 3 hours for 77 g. I'm not, I was less afraid to cook.) Today I took it out of the fridge. Well, what can I say ... It looks like from a store - pink, dense, juicy. Straight beauty. But the smell ... I can't even describe it. Rancid or something. Like and not rotten meat, but clearly stale. In general, this desire did not arise at all. Tried of course. It tastes so bitter for me. Husband liked it. The cat cracks with pleasure. But still on discard. I will not risk this family feed. Tell me, what could be the reason? What did you do wrong? Maybe it is due to the fact that did not last a little in the refrigerator?

This cognac did not make friends with some kind of spice and gave such an unexpected result. This has happened to me. After that, in order not to guess any more: "it will not work out," I simply stopped using cognac. And all the ugliness immediately stopped.

This cognac did not make friends with some kind of spice and gave such an unexpected result. This has happened to me. After that, in order not to guess any more: "it will not work out," I simply stopped using cognac. And all the ugliness immediately stopped.

And the chest just opened)))
I don’t use cognac either ... for me it’s better to insure myself with spices .... garlic ek, chili, fenugreek ..
Flax, could there be a lot of nutmeg? I just add it to a crumb ...

Yes, I never thought about cognac that it could turn out that way. Thanks for the tip. So I'll try again without it. And then my hands dropped. To be honest, I'm so sorry for the spoiled meat. And I put a little nutmeg, it seems like there shouldn't be a lot ...

Good day! Take me to your company too. Yesterday I did ham for the first time and something did not work out (I did it from chicken thighs with pork (50/50). I added 10g of nitrite salt (0.6%) + 8g of ordinary salt to 1 kg of meat, black pepper, nutmeg and 1 tbsp. Konyak. I kneaded it with ice with my hands (20 minutes), but I only lasted 8 hours. Then I read that I had to stand it for 48 hours with nitrite salt. I cooked it in a multicooker. First, I heated the water for 40 g for 1 hour, and then for another 3 hours for 77 g. I'm not, I was less afraid to cook.) Today I took it out of the fridge. Well, what can I say ... It looks like from a store - pink, dense, juicy. Straight beauty. But the smell ... I can't even describe it. Rancid or something. Like and not rotten meat, but clearly stale. In general, this desire did not arise at all. Tried of course. It tastes so bitter for me. Husband liked it. The cat cracks with pleasure. But still on discard. I will not risk this family feed. Tell me, what could be the reason? What did you do wrong? Maybe it is due to the fact that did not last a little in the refrigerator?

It's not just about cognac, the main thing is the inability to work with nitrite salt, its amount and aging time.
The meat mixture should be coagulated with the correct amount of nitrite salt for the right time. At the same time, the amount of nitrite in the final product decreases.
You also need to maintain the temperature regime, as required by the products of the mixture ...

The last ham is made from beef, pork and chicken breasts, a little lard.


I cooked it before, but inserted it into the wrong topic, I had to delete it.

Flax, could there be a lot of nutmeg? I just add it to a crumb ...

No, Alyon, we don't drink too much. And so nutmeg, cardamom and coriander are quite obedient guys, they are friends with each other and smell like sausage.

The last ham is made from beef, pork and chicken breasts, a little lard.


I cooked it before, but inserted it into the wrong topic, I had to delete it.

chic ham! and in more detail?

[Maria]

Maria, beef and pork in large pieces, I break the breast in the bowl of an immersion blender, lard-pieces 1x1cm. I take meat 1050 + 50g lard.
I put the frozen meat in the bowl of a stationary mixer + ground breast + water -50ml with nitrite salt-16g and garlic - 1 head (beat well in the bowl of a submersible blender) and add to the mixer bowl. Beat everything with spiral whisks, add spices after 10 minutes. and another 10 minutes. Minced meat does not heat up at me.
Then in Biovin, 48 hours in the refrigerator. I cook in the Brand 502 multicooker for 4.5 hours at 80 degrees, the water temperature reaches 83 degrees.
I chill in cold water and in the refrigerator.

[Stuffed New Year's Chicken and Indian ham.]

Stuffed New Year's Chicken and Indian ham.

Hello, the question is ripe. Has anyone added cheese to the ham? Maman ask me to cook ham with cheese and I'm afraid of combining nitrite and cheese.

[francevna]

francevna, Alla, thanks, very interesting!

Experienced comrades, can you please tell me if I can make a smaller ham in such a ham maker, for example, from 0.5 kg of meat? Tomorrow I'm going to buy food, it didn't work before, but then the question of the amount of the finished product arose. I don't need much, it's better more often, but less and different;)

Of course you can, you have additional holes in the middle of the ham and additional additional protrusions inside the ham, put a lid inside the ham, put 0.5 products, a second lid on top and tighten it with springs, if you have a white-sided you should have a disc in the set, that's all shows how to make half of the product.

Chicken turkey ham



My third ham) turned out much better than the previous one)))
I read everything here and the whole Ki forum, tried to do everything according to technology and it worked!
Especially for the sausage I bought Shteba's cartoon, since it didn't work either in Panasonic or in Landlife.
Ingredients: whole chicken with skin, one turkey drumstick, 38g of nitrite salt, coriander, garlic, a little lard, ice-cold milk. I made an emulsion of half with a hand blender.
Bosch massaged with a hook for 15 minutes, it was insisted for 48 hours, then 2 hours at room temperature, an hour in the multitude up to 78 degrees and at this moment set the heating mode to 75 degrees for 1:30, since the diameter of 12.5 was approximately at Beloboka. The thermometer broke ((((at the end it cooled it in ice water and in the refrigerator. This morning they took a sample. I was satisfied with everything - the color structure, taste, smell ... It turned out exactly the ham! Even with characteristic overflows on the cut!
You just have to follow the technology and everything will work out!
Thanks everyone for the helpful advice!

Greetings to you members of the forum! Merry Christmas! All the best and luck in cooking!
I have not yet joined your team, so I sit while the holidays are studying your achievements. Before that I read a lot about cold smoking and there is such a nuance that the temperature should be up to 30 *. Hot above 50 * it turns out that it is advisable to go through the zone 30-45 * without delaying, since this is the most favorable temperature for the development of bacteria and fermentation. It was said that if the temperature regime is violated, the product can turn bad until the end of cooking.

Countryman. I see you are not a bad DIY. I will also go to work and think about a homemade ham maker. And if the ham maker is according to the principle with an internal spring, pay attention to the spring from the thermostat from the VAZ car. It seems that it can fit in diameter and come across from a stainless steel (maybe of course there was an import).

[Indian ham stuffed with Chicken leg.]

Indian ham stuffed with Chicken leg.

The first ham with nitrite .. the difference from ham without nitrite is significant ...
Sunday morning .. freshly made vech and fresh bread ... mmmmmmmmmmm ....

[Anyuta]

Anyuta, the ham turned out cool, what is the composition? White blotches are what?

what composition? White blotches are what?

composition - 100% pork ... of which 950 grams of pulp + 150 grams of lard cubes (these are white blotches) ... we sell them exactly in cut cubes - and I bought it especially for ham.
+ 20 ml iced vodka from the freezer
+ 70 ml water
+2 pieces of ice
from spices: salt (regular + nitrite), sugar, nutmeg, red and black pepper, granulated garlic, ginger.

The minced meat interfered in HP for 20 minutes, but it was the lard cubes that I added literally 2 minutes before the end of kneading, otherwise I was afraid that the cubes would simply "be placed" (I don't know how to formulate it more clearly) in the total mass of minced meat.

otherwise she was afraid that the cubes would simply "

I don’t do it with bacon, but I read somewhere, so that they do not get smeared, they must be scalded with boiling water before adding to the mass.

[Chicken breast ham with tomatoes with UNIT pressure cooker - 1210s]

Finally I got a ham too !!!

Chicken breast ham with tomatoes with UNIT pressure cooker - 1210s

Chicken breast - 1.5 pcs (965 gr)
Chicken drumstick - 4 pieces
Nitrite salt - 15 gr
Ordinary salt - 4 g
Spices for "Universal" sausages - 1.5 tsp.
(composition: onion, carrot, sugar, turmeric, coriander, sweet green pepper, red pepper, garlic, herbs)
Tomato powder - 2 tsp
Ice water - 100 ml
Ice - 1 tray
Gelatin - 1 tsp.

Cut the meat into pieces 2 * 2, 2 * 3, 3 * 3.
Add the rest of the ingredients.
We knead until white threads (I mixed my hands for 15 - 20 minutes with stops, warm my hands, because there is nothing more).
We put a baking bag in a ham maker, then tamp the meat and put it in the refrigerator for 48 hours (I got it for 56 hours).
We take it out of the refrigerator and leave it to warm for 30 - 60 minutes. Cook in any way.
I steamed Unit - 1210s in a pressure cooker. She took the lattice from a multi-hunter (it is low, since it did not fit with my own ham maker).
Pour water into the pressure cooker, install the grate from another multicooker, put the ham maker on the barrel. Steamer program 45 minutes.
Leave to cool in SCR. Then put it in the refrigerator until morning.
It turns out such a delicious
It tasted like chicken roll, which is sold in stores in foil.



I congratulate everyone on the Epiphany!

I received my Biovin yesterday
I put the meat with spices to marinate, I will try it today!
Scary))))))) I want it to work the first time

[Oksana]

Oksana, good luck!

Well, somehow I'm not happy, of course. I will achieve results