Homemade ham (collection of recipes for a ham maker)

Well, why not, because you fry the store, and it is all, without exception, with nontrite salt, just if it lies for a very long time it can deteriorate in terms of shelf life, and even though smoked, even a doctor's, dairy all with nitrite, you fry it when it is already in the finished product it is already minuscule there, and does not play a role in heat treatment.

[Anchic]

Anchic, SlavaS,
thanks for the advice

Well, why not, because you fry the store, and it is all, without exception, with nontrite salt, just if it lies for a very long time it can deteriorate in terms of shelf life, and even though smoked, even a doctor's, dairy all with nitrite, you fry it when it is already in the finished product it is already minuscule there, and does not play a role in heat treatment.

we fry it, but we cannot do it. Under the influence of higher temperatures, sodium nitrite is converted into a carcinogen.

Girls, and who makes ham without nitrite salt. There is no time to reread the whole topic, the child does not give, I sit here only when I sleep? Where I once read that someone cooks only with ordinary salt, but I don't remember who. I have a shredder Beloboku. But I only do brawn in it. I am thinking about buying biovine. I tried to make ham in white-sided, but I do not want to use the bags, and so all the juice flows out and the ham turns out to be dry. Therefore, I wonder if biovin will change the situation, there seems to be a solid flask, all the juice, in theory, should remain in the ham. I don't want to use nitritka either. Therefore, I wonder what kind of ham it turns out with ordinary salt?

[Galya]

Galya, after 48 hours of "work", nitrite loses its "terrible" properties if the dosage is observed
Feel free to heat the finished sausage
If you plan to eat homemade sausage in a couple of days, no more, you can do it without nitrite
For storage you need nitrite. She is the guarantor of safety

Girls, and who makes ham without nitrite salt. There is no time to reread the whole topic, the child does not give, I sit here only when I sleep? Where I once read that someone cooks only with ordinary salt, but I don't remember who. I have a shredder Beloboku. But I only do brawn in it. I am thinking about buying biovine. I tried to make ham in white-sided, but I do not want to use the bags, and so all the juice flows out and the ham turns out to be dry. Therefore, I wonder if biovin will change the situation, there seems to be a solid flask, all the juice, in theory, should remain in the ham. I don't want to use nitritka either. Therefore, I wonder what kind of ham it turns out with ordinary salt?

Look on YouTube Oleg Kochetov makes different hams in a ham maker without net salt, just then it turns out to be gray, and netting gives pink color and disinfects the meat. Watch his video.

someone only cooks with ordinary salt

in my opinion Elena Tim made ham without nitrite.
I found it especially for you - tyts here There Lena gives a detailed master class with the most detailed recipe, verified to the gram

[Galya]

Galya, until recently I did it without nitrite, with ordinary table salt. We usually eaten the ham within 5 days. If more than 5, then the leftovers were fried. The meat turns out to be gray, but we can't sell it. The taste is normal, it depends more on the temperature during the cooking process. The first time I boiled it in boiling water and got a cutlet. And then I read here about how to cook correctly and the taste was already ham.

I have been making ham for a long time and it was with nitrite salt. The main thing is to properly keep it in a hunger so that it coagulates with the protein of the mixture.I don't bother with temperatures, the main thing is the temperature in the mixture, then it's safe.
In hamasina sausage and ham, there are much more additives of any kind, but people eat it ...

Thanks to everyone who responded. Yes, I know that if you store longer you need nitrite. But I want to do a little to sedate in 2-3 days. I don't buy a shop for the house, I eat only at weddings. Well, at home twice a year at Christmas and Easter. The child is also not taught to shop sausage. If you cook at home, then without any additives. Well this is purely my opinion

Do Galya without a net, nothing to worry about, watch Oleg Kochetov's video on YouTube, he cooks all the sausages without net.

So the fact of the matter is that it turns out a stupor - you do it without nitrite, you need to withstand the temperature according to the rules, I bring the poultry to 90 inside and at the exit I get a dry and separated broth because so that there is 90 inside, the water must boil
Oh, this is not an easy task

so that there is 90 inside, then the water must boil

Who said that?
And the broth is separated (edema) from non-observance of the temperature regime

[e]

a netrit box

with netrit salt

without netrit salt

without netritki

Vyacheslav, I'm sorry, but it hurts my eyes very much .. and even several times in each message ... Through "AND" spelled nitrite salt

[without nitrite]

Who said that?

It was my temperature inside the loaf that rose so much only after the water in the pan boiled
At 80 degrees of water, there were only 72
I emphasize - I'm cooking without nitrite so I bring it to a temperature inside 90 degrees, as I make from chicken

Who said that?

I checked it with a thermometer inside the loaf .... just a week ago, but for a different reason. Not enough 3 hours (for my white-sided) for the loaf to warm up inside at T of water at 80 C and even 3.5 and 4 hours is not enough - this is provided that the loaf after the refrigerator heats up for 2 hours at room T. The last experiment was carried out in Dexe. Manual mode T = 80C both on the display and inside the bowl, i.e. T water also = 80C. After 3 hours 45 minutes, the loaf warmed up only to 62 degrees. I put it on the manual for 20-22 minutes at 100C and just in those 20 minutes I "finished off" the temperature only up to 71 C ... Electrolux thermometer

In the oven I have 195 - 200 F (90.5556 - 93.3333 C) with a bird, when it is colder, I increase it even further, inside is 90 C ...

[Pakat]

Pakat, here I am about the same thing, I carefully read your posts and observe

So the fact of the matter is that it turns out a stupor - you do it without nitrite, you need to withstand the temperature according to the rules, I bring the poultry to 90 inside and at the exit I get a dry and separated broth, because so that there is 90 inside, the water must boil
Oh, this is not an easy occupation. Oksan, edema can collect, when stuffing, when there is air, what are you doing in a natural or artificial collagen casing?

I do it in the Biovinovsky package, I tamp it down like it is good, there are no special gaps in the photo, like

[SlavaS]

SlavaS, can you read?
If yes, read the name of the theme and go to another with skins ...

[SlavaS]

SlavaS, can you read?
If yes, read the name of the theme and go to another with skins ...

Packat I do not communicate with you, and do not be rude, or you have a bobo head, I did not drink with you at the same table, and do not poke me. After all, I can get nasty on you too, because the forum users do not read it, keep it that way, you are probably already very old in age

[without nitrite]

It was my temperature inside the loaf that rose so much only after the water in the pan boiled
At 80 degrees of water, there were only 72
I emphasize - I'm cooking without nitrite so I bring it to a temperature inside 90 degrees, as I make from chicken

Oksana in any case at 90 the water does not boil, so everything is fine.

can you read

Verbal warning.

or you have a bobo head

3 days.

[Ham 100% Beef, Amateur.]

Ham 100% Beef, Amateur.

That's it, I'm tired of playing with the pan, I want to put Biovin in the cartoon
Only now I want to clarify, or poke my nose, where there was a description of how to set the temperature in the cartoon correctly, this is a smooth heating in the pan, but in the cartoon how?
And my taste is still chicken ham (pork + chicken last time did not come out at all), what temperature should I set so that the product itself contains at least 85 (chicken!)
I run on all topics, the overabundance of information is complete

[erika75]

erika75, In my cartoon, there is a program multi-cook, there you set the temperature and time. I set first at 40 degrees for an hour, then add the temperature to 60 and again for an hour, and the last 1.5 hours at 80. biovine will not close. LenaTim wrote somewhere that she covers the top with a second bowl and lays an elastic band so that condensation water does not drip into the bowl.

[erika75]

erika75, here are the recipes https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=385601... , the temperature inside should be no more than 75 grams, if it turns out more dry and not tasty.

[Nikitosik]

Nikitosik, I have a Phillips multi-cook cartoon, I planned to lay it on its side, because I still do it in the Biovinovsky package, so the juice won't leak out (I hope)
and then half should be filled with water?
Everything, mind for mind goes, horses and people mingled in a bunch

[erika75]

erika75, Try as you intended, we all learn and then choose the best. Good luck!

[Amateur Stuffed Chicken Ham]

Amateur Stuffed Chicken Ham

[Depressed Chicken (Version 1.0)]

Take to the company! The other day my wife and I bought "Beloboku" and on the same day started training at cats chicken. I only had enough strength for the first two dozen pages of the topic, so the walk on the rake (this is now the topic has been read, phew!) Turned out to be quite indicative. However, we really liked the result both in taste and in consistency, so we do not intend to hide the ham in the mezzanine.
So, Depressed Chicken (Version 1.0):


Used 1.5 kg of boneless chicken legs. About two thirds of them are sanded and finely (about a cubic centimeter) chopped. The scalps and the remaining third are chopped into tender mince with a combine harvester. Added a third of a teaspoon of the correct adjika, a flat teaspoon of salt, black pepper by eye, half an hour. l. seasonings for chicken, 40-50 g of soy sauce (sweet), one chicken egg. Everything was mixed until complete agreement (12 degrees were probably slightly exceeded) and installed in the refrigerator.

Two hours later, a baking bag was put in "Beloboku", in which the rested mass was placed. When closing the device, the package was naturally punctured by springs (clinging to the lid slots) and sharp corners (I will be skinning for the next race). However, the loss of minced meat was no more than a couple of teaspoons. Having looked at each other (sadly, but with a remnant of optimism), we put the ham into a bowl of ARC soon-multi-boiling (without manual temperature control), filled it with cold water about 4/5, estimated the cooking time in the "Stew" mode under pressure minutes from the moment it was typed) and started the process.

After bleeding off the steam, the ham was removed from the water (with slight signs of broth) and placed in a bowl on the table. The drawdown of the movable cover at that time was no more than 10 mm. The bright (or twilight?) Thought to additionally poke the bag with a needle was gleaned somewhere within the first 20 pages of this topic, so as a result we got half a glass of delicious golden-transparent meat juice (which, kmk, speaks about readiness), and the lid sagged in 10 minutes, stopping somewhere one and a half centimeters before the limiter. Then the ham maker went to cool down on the loggia. We planned for a couple of hours, but ... fell asleep. In 5.5 hours, the air temperature there dropped from +6 to +3, after which the wife, who had rebelled from sleep, moved the ham maker to the refrigerator. An autopsy followed by tasting was carried out 6 hours later.

We were pleased with the result. A slice 3-4 mm thick does not crumble, I cannot call the product dry. The taste is excellent, although next time it will be necessary to noticeably add adjika and spices, and also take into account the many nuances gleaned during the reading of the topic. In any case, a start has been made, my daughter (who is more than five, still rejects any purchased sausages!) Is delighted, after the holidays we will continue to experiment.

Many thanks to everyone for the useful information and good luck in the ham-building field!

Anatoly, with a start!
You should write books on art cooking
I especially liked "Autopsy ..."

with a start!

Thank you!
Now we are looking for a suitable pan and waiting for the arrival of the thermometer. Hence - a question for the experienced population. Has anyone found information on soon-multi-brew temperature settings? Or at least the optimal combination of mode / time?

[Indian Stuffed Ham (Stuffed) Amateur]

Indian Stuffed Ham (Stuffed) Amateur

[Pakat]

The question is rather for those who cook in Biovinov packages
Pakatin particular to you
The last 2 times my bag breaks, I take out the ham, all the juice and jelly on top of the spring, I open it, the bag seems to have been cut with a knife under this plate with a spring, respectively, the ham that has lost its juice and jelly (jellied meat, as my son says, which he loves very much ) becomes dry
Delicious but dry (((
How to twist the bag so that it does not break
The last times I cooked it in a multi, lying on its side, so the juice flows out all the more than when standing in a saucepan, although in a saucepan for some reason juice and jelly also end up on top of the lid with a spring
In general, this is already starting to make me nervous and will soon throw this process away from bezishodnost
There are no complaints about the taste, the taste is just sausage, I can't cope with the fact that the juice and jelly remain in the product and give it juiciness
I make from chicken)

[Oksana]

Oksana

How to twist the bag so that it does not break

Spun -> Loaded -> From above, GASKET from a dense package cut out in shape (you can in several layers). The package is always heat-resistant! For example, used for / after evacuation. Very dense.

[soft milk cartons]

I use soft milk cartons... Liter. It turns out great. The temperature is kept, because milk is pasteurized in them. The strength is good - in more than half of the cases, the product is extracted directly "by the scruff".
Only now I have a ham homemade , with an inner diameter of 95 mm, that is, almost Teskomovsky and with white-sided springs. From the most "Beloboka" almost refused.

(In, business. This, it turns out, is the 1001st comment.)

[Countryman]

In business. This, it turns out, is the 1001st comm.

Countryman, Konstantin, CONGRATULATIONS!!! And with the "return" of you !!!

[Pakat]

The question is rather to those who cook in Biovinov packages
Pakatin particular to you
The last 2 times my bag breaks, I take out the ham, all the juice and jelly on top of the spring, I open it, the bag seems to have been cut with a knife under this plate with a spring, respectively, the ham that has lost juice and jelly

1. Check the ham maker and springs for sharp edges and burrs, remove them with a file, especially along the grooves of the shell ...
2. Put the covers with the sides from the mixture and only hook the springs on the sides, away from the holes ...
3. You can put spacers, as advised, but I do not use them, the bags do not tear ...

How to twist the bag so that it does not break
The last times I cooked it in a multi, lying on its side, so the juice flows out all the more than when standing in a saucepan, although for some reason juice and jelly in the saucepan also end up on top of the lid with a spring

1. The quality and length of the bag also affect, the bag must be tight and long enough to twist it on top, moving it away from the grooves ...
2. The amount of the mixture should not exceed the capacity of the ham maker, it should be closed without much tension ...

In general, this is already starting to make me nervous and will soon throw this process away from bezishodnost

Calmness, above all calmness, patience and work, will grind everything ...
Good luck

Thank you all for the advice, I looked closely at the lid with a spring (I have Biovin) in a small area there is a slightly uneven surface, I will ask my husband to fix it
I tried to fold the foil in several layers and put it, it did not help (((
And yet, I probably stuff the ham maker very tightly, and in the process (the package itself) just tears from the fact that there is nowhere for the contents to expand
Next time I will try
And then this time due to the fact that the juice and jelly of the ham itself came out, it turned out to be almost 2 times less than usual

[Oksana]

Oksana, and do you observe the temperature regime for cooking minced meat? Since the juice, in principle, should not separate from the ham, and even in such an amount that the ham becomes dry.

[Anchic]

Anchic, well, in general, I adhere to the cooking technology without nitrite for chicken, that is, inside 90
the last times I cooked in a multi, 3 hours, put a multi-cook at 90 degrees
At the end, the truth did not measure, I decided that I was ready for sure

Added on Monday 21 Mar 2016 00:05

Oh, I read it wrong))))
You are asking about minced meat, yes, I do, I try not higher than 12 grams

[Oksana]

Oksana, just, in principle, the broth should not separate from the meat in large quantities, this is called edema and is a defect. That is, you can try to read more in the direction of minced meat cooking technology and think about what can be changed.

Hello. Tomorrow ... tomorrow-tomorrow-tomorrow. I'll get it. Biovin with bags and thermometers. And I read everything here, all 158, m .. b of their pages. With my own eyes, sober. I will try. But before I get started, I want to thank everyone who wrote here. Guys, THANKS!
Until next time)))

[Botkin]

Botkin, good luck learning!

And I read everything here, all 158 pages. With my own eyes, sober.

Yeah, that's a feat ...

Nope ... There (in the original) there were all 158, m .. b of their pages. This is fundamentally important)

[Botkin]

Botkin,

I'll get it. Biovin with bags and thermometers.

You are lucky. Thermometers for our Beloboka flew out of the Middle Kingdom two weeks ago. So today's "pig tenderness" is again produced in a steam-cartoon on the inspiration and flight of birds.

[Botkin]

Botkin, Welcome!

And I read everything here, all 158, m .. b of their pages

This is still not enough. There are themes in 400 pages, and in 1000 with something.