Homemade ham (collection of recipes for a ham maker)

[Oksana]

I'm not happy

Oksana, what's wrong? Taste? Colour? Consistency?

My ate, they said delicious)
But personally, I have a little consistency, I would like how to correctly express plasticity or something
When you try to cut very thinly, it kind of begins to crumble
I cooked it in a saucepan, but since the ham (well, let's not make the ham from me) is purely chicken, I brought the temperature inside the product to 90 on the thermometer scale, as recommended for poultry
I made meat from chicken fillet, scrolled in a meat grinder and from the legs, and cut into pieces + seasonings (pepper, coriander, ordinary garlic) + an egg, a little agar, about a teaspoon and 50 ml of cold milk, but not ice, but just from the refrigerator. The mixture stood in the refrigerator for 6 hours, then in a ham maker, in a saucepan and on low heat for 1 hour, then added fire and cooked to an internal temperature of 90 degrees, cooled and in the refrigerator overnight.
what did I do wrong?

I would like to correctly express plasticity or something

Looks like there is not enough fat ... Dry? And in what way?

I kneaded it by hand, or rather knocked it out with a mashed potato. The mass was so homogeneous, sticky, kind of correct in my opinion
If it is a little dry, then quite a bit, although my husband says it is normal, not the same as when I cooked it in bags, then it was as if it was dry, I really wanted to drink something

Now super-specialists will catch up, maybe they will advise.

I have a suspicion that due to the fact that the juice flowed out of it, maybe that's why. I decided to cook without a bag, and when I stuck the thermometer into the meat, the juice began to flow out a little bit from this hole, and then when I took it out and cooled it still flowed out. This is probably part of the reason

[erika75]

erika75, Oksana, what was the temperature during kneading? .. could the meat heat up ???

and what was the temperature during kneading? .. could the meat heat up ???

No, in principle it was chilled, not warm so for sure
I will try pork + chicken next time and cook in a bag, and not just in ham
But the temperature, as I understand it, will still have to keep 90 inside the product for chicken?

The temperature of the minced meat during kneading should not exceed 12 degrees, you can knead in a bread maker, mixer, in a combine ... As I understand it, you didn’t ezamorchivat water temperature? It is necessary to cook in water a maximum of 80 degrees until the inside of the loaf reaches 74 degrees. It is not necessary to "keep" this temperature! As soon as the inside of the loaf 74- take out, cool and in the cold for 8-12 hours
I always put a bag in a ham maker. Well, nitrite salt is, of course, important for ham!

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

"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.

"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 "

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



An important infa about chicken is from 90 degrees.
Then I read all the topics about sausages and began to fit the thermometer inside the meat.

Everything is on the forum!

[Sonya1604]

Sonya1604

The temperature of minced meat during kneading should not exceed 12 degrees

Why such a figure? Is it in Celsius?
Why is the excess dangerous / bad?
Thank you

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

Can't you read a little higher?

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

[Paul]

Paul
What is the primary plus? How does it relate to 12 degrees?

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

I read this earlier and remember it!

The temperature of the mixture in the refrigerator is + 4-6 degrees Celsius ...

It is necessary to cook in water a maximum of 80 degrees until the inside of the loaf reaches 74 degrees. It is not necessary to "keep" this temperature! As soon as the inside of the loaf 74- take out, cool and in the cold for 8-12 hours

I measured both the water temperature and the temperature inside the product - I have 2 thermometers, one with a scale, as in the picture above, the other is just a scale
When the water temperature reached 80 degrees, I had only 72 inside the product, and for the chicken you need 90, I kind of carefully read the basic rules and memos that Pakat even kept above.
So I have 90 inside the product as soon as it showed, I immediately took it out and cooled it in the refrigerator.
It seems logical ?!
I cooked without nitrite, so I brought it to such a temperature inside. Or do I not understand something?

Seduced !!!! Here she is my old Wishlist !!!
Already standing in the refrigerator with ham .... ripening, but I need to be patient!

[Nikitosik]

Nikitosik, congratulations on Biovinchik!
I wish you a delicious ham!

[Ham 100% Chicken Legs.]

Ham 100% Chicken Legs.

Erika75, at first I also thought that if there is chicken, then up to 90 inside the loaf, then I read a few more forum sites about sausages))) now I can't find it, there was a table - chicken not lower than 74 degrees, pork in general 68! Kolbaskin also seems to have written about this. Read a lot of interesting things on the Ki website!
Now I make ham every week, I eat 1.5 kg in 3-4 days! Ingredients - whole chicken and turkey drumstick, a little lard, nitrite salt, milk, garlic. I follow the technology) it turns out It is ham !!! The cost price of such a loaf is about 220 rubles, which is also good news)))

[Sonya1604]

Sonya1604,
I read, but I do without nitrite, which means you need to observe the temperature for the chicken 90, as it is drawn on the thermometer and here a memo was given
Otherwise, you can get on the "adventure", as I understand it
Today I made chicken + pork shoulder, I'm not happy with the result, so I don't even post the photo, it tastes delicious, but not ham at all
probably all because of the temperature, I hold 90 chicken inside the product, so a broth is formed, which flows out

Somewhere there was an article - the causes of broth edema. As far as I remember, the main thing is to mix well and observe the temperature regime.
I am not a technologist and I have been making ham for a couple of months, but I succeed!
Maybe the experts will tell you something)

You will not get the result that you want to achieve without nitrite, because this is an insoluble contradiction.
If without nitrite, then the temperature is 90, at this temperature the separation of minced meat-meat with liquid will occur.
Whatever the separation occurs, you need 74 degrees, for this, nitrite is needed without incident.
About 12 degrees during kneading - this is the temperature at which meat and fat remain one whole, higher - and they begin to have different structures, in other words, and are separated. Then this leads, among other things, to the appearance of broth.

I am glad, not overjoyed, that they were tempted to eat ham! Now we make ham to your taste!


Pieces of beef and chicken breast.

[Nikitosik]

Nikitosik, what a wonderful ham it turned out.

[Ham 100% Indian, Stuffed, Diet.]

Ham 100% Indian, Stuffed, Diet.

Good day! Yesterday I cooked chicken ham with champignons in white side. I did it in the oven for 20 hours. Today I took it out of the ham - the meat inside is pinkish. Experienced comrades))) what do you recommend. In the oven, in the multicooker, in the microwave ?? I cannot decide what to do so that the product does not spoil (do not dry out or so as not to fall apart) Thank you in advance

In the microwave it is impossible in any case, you can put it sideways in the multicooker and pour some water and cook, in the oven without any problems, go to YouTube and write ham in a ham in the oven or a cartoon, so you will be happy

Good day! Yesterday I cooked chicken ham with champignons in white side. I did it in the oven for 20 hours. Today I took it out of the ham - the meat inside is pinkish. Experienced comrades))) what do you recommend. In the oven, in the multicooker, in the microwave ?? I cannot decide what to do so that the product does not spoil (do not dry out or so as not to fall apart) Thank you in advance

I cook in the airfryer temperature 260 40-45 min. I add gelatin to the meat for 1 kg 20g, mixed, stood for 2 hours in the refrigerator and in a ham maker.

Friends, tell me how best to cook in a pressure cooker or a cartoon? How fast and strong is it permissible to heat, as in SLE?
And how long is it better to cook on what mode?

It is better to cook it higher in a pressure cooker, put water almost to the very edge of the ham maker. if there is a kitchen temperature probe, insert it into the ham maker and cook so that the water does not boil 85-90 * gr. Ham ready inside 72 *, if there is no thermometer, let the water boil, cook 45 minutes as the water boils, and you will be happy

Temperature

I make ham in a ham maker in the Airfryer, I put a Hotter 260g in the Airfryer with an additional ring for 45 minutes, in food foil, if boiled, it is better in a high saucepan at a water temperature of 85g, so that the water does not boil, and the readiness of the ham in the inside is 72g in insert the ham maker into the roasting sleeve so that it is a bag.

You will not get the result that you want to achieve without nitrite, because this is an insoluble contradiction.
If without nitrite, then the temperature is 90, at this temperature the separation of minced meat-meat with liquid will occur.
Whatever the separation occurs, you need 74 degrees, for this, nitrite is needed without incident.
About 12 degrees during kneading - this is the temperature at which meat and fat remain one whole, higher - and they begin to have different structures, in other words, and are separated. Then this leads, among other things, to the appearance of broth.

In what proportion do you put nitrite, I am for 1 kg of meat 10 g of nitrite + 10 g of table salt, and you?

The last time I put only 10 grams of nitrite, it turned out unsalted, the next I will increase it to 15 grams, I see no point in mixing, since I already have a ready-made mixture of nitrite salt. You can take 120 mg of sodium nitrite per kilogram of meat, with 0.6% of the composition of the nitrite salt it turns out just 20 grams, but I put a little less. The fact is that according to the norms, an adult can take up to 120 mg of nitrite, while children seem to be up to 60 only. Therefore, if your children eat this ham, then in your version it is 10 g of nitrite + XX g to taste.

Well yes it turns out. I also order a collagen film for rolls and sausages. Where I buy it is cheaper, They sent a barbike syringe from Krasnoyarsk for marinating meat, I used to use a glass 10mg, and this 30mg and a special needle is generally excellent, when I make boiled pork, I sprinkle it with 10% solution for 1 hour and in the Aerogrill for 1.5 hours. inside then it turns out soft, tender, but I tried to rub the meat with salt, it turns out that there is nothing outside, but inside it is dry, but you will chop off what you need.

Finished product weight



again dissatisfied, made chicken-filE + drumstick, kneaded to the threads, withstood temperatures for ham WITHOUT nitrite (respectively 90 inside the loaf, because the bird)
I will not achieve at least some juiciness, because the Biovinovsky packet broke and all the juice flowed out
To risk reducing the temperature inside the loaf? I don't want to feed the child so that with consequences, although I always take the chicken fresh, homemade, not frozen

Finished product weight



again dissatisfied, made chicken-filE + drumstick, kneaded to the threads, withstood temperatures for ham WITHOUT nitrite (respectively 90 inside the loaf, because the bird)
I will not achieve at least some juiciness, because the Biovinovsky packet broke and all the juice flowed out
To risk reducing the temperature inside the loaf? I don't want to feed the child so that with consequences, although I always take the chicken fresh, homemade, not frozen

Oksana is great Ham Super!

Finished product weight



again dissatisfied, made chicken-filE + drumstick, kneaded to the threads, withstood temperatures for ham WITHOUT nitrite (respectively 90 inside the loaf, because the bird)
I will not achieve at least some juiciness, because the Biovinovsky packet broke and all the juice flowed out
To risk reducing the temperature inside the loaf? I don't want to feed the child so that with consequences, although I always take the chicken fresh, homemade, not frozen

If you add nitrite salt in half with table salt, it will be great, nitrite disinfects the meat, and gives a pink color. for 1 kg of minced meat 10 g of nitrite + 10 g of cooking = 20 g is according to GOST for 1.5 kilos 15 + 15 = 30 g.

[Oksana]

Oksana, do you observe the temperature regime for cooking minced meat? During the preparation of minced meat, the temperature of the meat should not rise above 12 degrees. Another question - do you add water to minced meat?

[Anna]

Anna,
Honestly, I didn't measure it
next time I will measure
I add 50-70 ml of ice-cold milk
I was already thinking about nitrite, but still I wanted a more natural product, without chemicals

[erika75]

erika75, I think it turned out very tough, because the pace was high - 90 inside, it won't be juicy, even 80 is already harsh, at 75 it turns out much juicier, and yes, nitrite, of course, gives the taste of sausage, really.

[Oksana]

Oksana, water / milk should be added about 10% of the weight of minced meat. The temperature regime for cooking minced meat affects the appearance of broth edema (when the bag is punctured, nothing should have flowed out). The process of preparing minced meat begins with cutting the meat into pieces, that is, the purchased meat must be well cooled, it can even be in the freezer for a short time. Well, the high temperature at the end of cooking also adds dryness. I made ham from pork with chicken, cooked up to 72 degrees inside the product. No nitrite. The only thing, they ate quickly, so as not to spoil

Well, I'm not particularly complaining about the taste, I add cordamom and coriander, white pepper, somewhere such a combination was recommended in the subject, I just add, it looks like a sausage)
But with juiciness, as if plasticity, I don't know how to express the problem correctly
And all because without nitrite I do not risk cooking from poultry below 90 inside a loaf
Well, I'll think something

[Anna]

Anna, I cut the meat from the refrigerator, that is, it is not at room temperature and after that I put the prepared minced meat to stand in the refrigerator, sometimes 2-3 hours, sometimes more, when I have time
Then I cook
Or did you mean exactly in the process of kneading to white threads no more than 12 degrees so that there was a temperature?
I'll try to lower the temperature, but I won't risk giving the child, but it was for him that the whole idea was started
buying a ham and making homemade ham - he is a sausage lover, and my husband is against shop sausages

[Oksana]

Oksana, the meat should not be heated above 12 degrees before it enters the pan for cooking. When grinding in a meat grinder / blender, the meat is heated by the knives. Therefore, it must be strongly cooled (almost to zero), which is difficult to achieve in the refrigerator compartment. I don't remember the physical and chemical characteristics, but I remember that when cooking minced meat it is very important to control the temperature with a thermometer. Overheating of minced meat leads to separation of juice and dryness. It's even better to set yourself a bar not 12 degrees, but 10 (writing off a couple of degrees for the thermometer error).
If you are afraid to give your child meat, brought to 72 degrees, cooked without nitrite, then you should still think about buying nitrite salt. After all, you will not add other harmful additives! Well, the harmfulness of nitrite salt is a very controversial issue, just like with yeast

Did I remember correctly that ham with nitrite salt is not subject to roasting and baking in the oven? or am I confusing something from the abundance of information?
This I mean, if we don't eat the whole thing, I usually put the leftovers into pizza or hot sandwiches, or my husband fries an omelet, but it turns out that it will not be possible to expose it with nitrite to over 100 degrees?
The content of sodium nitrite (NaNO2) in the nitrite salt is 0.5 ... 0.6%. This amount is guaranteed by the manufacturer. - How much to put on 1 kg of minced meat? and lay down only her, or better with the cookery, I lost this nuance where I read in the subject, my eyes run up

Did I remember correctly that ham with nitrite salt is not subject to roasting and baking in the oven?

It is also interesting to hear the answer of the specialists, BUT .. logically - you fry the store, don't you? But it’s all with nitrite salt ..

[Oksana]

Oksana, put nitrite salt at the rate of 1.5-2% of the mass of minced meat. That is, for 1 kg 15-20 g. You can mix it in half with cooking (10 g of nitrite and 10 g of just cooking, for example). I put 2% - otherwise it is not more salted according to our taste.
I don't know exactly about roasting. It seems like if the meat is cooked at a high temperature, then it is better not to use nitrite. On the other hand, I used to regularly fry shop sausage, both fresh and at the expiration date.

Did I remember correctly that ham with nitrite salt is not subject to roasting and baking in the oven? or am I confusing something from the abundance of information?
This I mean, if we don't eat the whole thing, I usually put the leftovers into pizza or hot sandwiches, or my husband fries an omelet, but it turns out that it will not be possible to expose it with nitrite to over 100 degrees?
The content of sodium nitrite (NaNO2) in the nitrite salt is 0.5 ... 0.6%. This amount is guaranteed by the manufacturer. - How much to put on 1 kg of minced meat? and lay down only her, or better with the cookery, I lost this nuance where I read in the subject, my eyes run up

Erika good night, according to the gost, 20 grams of salt are placed on 1 kg of minced meat, and a non-solid bed in half for 1 kg 10 + 10, etc. It is better to lay it in half at home, because this is your health and that of your children.

Did I remember correctly that ham with nitrite salt is not subject to roasting and baking in the oven? or am I confusing something from the abundance of information?
This I mean, if we don't eat the whole thing, I usually put the leftovers into pizza or hot sandwiches, or my husband fries an omelet, but it turns out that it will not be possible to expose it with nitrite to over 100 degrees?
The content of sodium nitrite (NaNO2) in the nitrite salt is 0.5 ... 0.6%. This amount is guaranteed by the manufacturer. - How much to put on 1 kg of minced meat? and lay down only her, or better with the cookery, I lost this nuance where I read in the subject, my eyes run up

Oksana You do stuffing for ham with nitrite, you want with cooking, just when you cook in the oven at 80-85 degrees, 5-6 hours, so that the temperature inside the roll or ham is 69-72 grams. and when I made minced meat with nitrite For a day in the refrigerator to dilute nitrite and cooked in meat.

[Vyacheslav]

Vyacheslav, but when the sausage / ham cooked using nitrite salt is already stale and you want to heat it (fry) beforehand - can this be done or is it undesirable?