Homemade ham (collection of recipes for a ham maker)

Meanwhile, the wife, licking her lips, walks around the refrigerator and demands the fastest opening of Beloboka ...

How much is already maturing in the refrigerator?

How much is already maturing in the refrigerator?

It's 7.5 o'clock now. Another hour and a half or two will be enough for me, and then I'll have to give up.

8 hours is enough to allow yourself to try

enough to be able to afford to try

Try it - yes. But will it be possible to brag later?

Not Mona, but Nuna! (from)

Not Mona, but Nuna!

Let's open it - let's see how "namana" is.

And then I realized my cant (((
I didn’t let her (ham) stand in the refrigerator for many hours. Well, as I chilled 20 minutes under water, I opened it right away.
And an attentive person, he would not rush. Abydna

[Botkin]

Botkin, damn it, so skzat
After the first pancake, everything goes well usually

[Experience number 3. Pig-shaped haminoid.]

Experience number 3. Pig-shaped haminoid.



The second experiment was eaten on the way to the photo shoot, so the story will be silent about it. So that...
Having completely exhausted from waiting for the thermometers ordered in the Celestial Empire, we recently acquired a piece of pork (just “pulp”) and produced from it another haminoid. As in the chicken experiments, the pig's flesh was categorized as “oh, what meat!” and “wow, what films!”. The first category is cut coarsely, the second (with a noticeable addition of the first) is destructed in a blender. Mix, but don't shake, yeah. Table salt, a mixture of pork spices, adjika and a little gelatin also went into the common pot. The nitrite salt was not used due to its lack.
The minced meat mixed with hands (it turned out, in my opinion, too dense, but we, unfortunately, did not dare to add water) rested in the refrigerator for almost a day, irregularly undergoing manual massage.
Further - as usual. Beloboka (sanded from the inside in the name of smoothing out sharp corners), a baking bag, minced meat, lids, springs and a multicooker steam for 35 minutes in the “Stew” mode. When ready (a thin broth in a slow cooker was recognized as suitable only for removing nafig), shock cooling was carried out with ice-cold tap liquid, and the shaitan-castrul retired to the refrigerator for ripening.
Human exposure lasted only a little over 9 hours. An autopsy showed a fair amount of pressure, full readiness and unconditional edibility of the product. Cut into slices of 3-4 mm without loss of integrity.
A wish for ourselves for the future - to listen to the inner voices and add the missing water, because, despite the unanimous positive assessment, the ham-sausage turned out to be somewhat drier than the desired one.

All sausage delicacies and delicious sausages!

[Anatoly]

Anatoly, wow: o Did you cook for only 35 minutes?

Did you cook for only 35 minutes?

Exactly. The multicooker steam cooker (or rather - soon-multi) allows you to cook in the "Extinguishing" mode very quickly due to pressure. The reverse side of the coin is the inability to set and control the temperature. We have to navigate "by the flight of birds."

But this is not a ham: girl_pardon: The ham is cooked at 75 degrees for 3-3.5 hours. Do you have heating in your cartoon? I do it in Shteba on heating.

The ham is cooked at 75 degrees for 3-3.5 hours

I suspect that the pressure can still shorten the cooking time (physics). In our unit, heating is extremely inconvenient, because at the beginning it heats up sharply to 100 ° C, and then it keeps something around 60 ° C. Moreover, it is very uneven.But "stewing" gives equal 90. And so - I have already looked at the required diameter of a can and I am waiting for the arrival of thermometers in order to get something more like a ham on the stove.

[Anatoly]

Anatoly, no, cooking on the stove is a feat (well, for me). Here's a recipe look

White-sided ham (Steba DD1 Eco pressure cooker) (Masinen)

Here's a recipe look

The key point in the recipe is "set the temperature to 75g". In our device there is no "multi-cook" function (you cannot set the temperature), so you have to go out and catch the moment when the desired temperature is reached in the center of the meat body, based on experience and the phase of the moon. So next time I will have to sit in the kitchen (by the stove) longer ...

So next time I will have to sit in the kitchen (by the stove) longer ...

Well, then you can cook in the oven. It was convenient for me with sausage in the oven.
Likewise the ham.

[ham]

And with such a merciless steam-scalding, you also wanted juiciness?
Technology ham aside, but it should turn out ham
Experimenter And after all something happened

And after all something happened

It worked twice with chicken. And in this case, I sin more on the initially overly dense minced meat. But specialists know better.

[Anatoly]

Anatoly, water is not at all superfluous in minced meat. That's for sure. Temperature is also important, but be sure to add some water!

Advertising on the forum is prohibited !!! Where is the moderator looking ???

Aha! And if I hadn’t written it like that, you wouldn’t have mixed the minced meat with a mixer with 450 watts, as well as handles, and it is worse for handles and ham. I'll add: I'm still in the process of mixing my Scarlett Johansson I put the engine to rest a couple of times for a couple of minutes, to protect it, and the minced meat for this time in the refrigerator.
Who can tell me if this is my normal behavior for preparing this product?

[Nikka]

Nikka, more than. While stirring, the minced meat should not be heated above 12 degrees, it is better to keep up to 10 degrees - give 2 degrees for the accuracy of measurements Therefore, while the minced meat is cooling, the mixer will also rest and cool down

After the first pancake, everything goes well usually

Thank you for believing in a simple (sniffling) person (wiping snot). Thank you.
I hope you are right)

[Anatoly]

Anatoly, and yet, I consider the temperature regime to be the decisive factor in obtaining exactly the ham. Not so much the amount of liquid in the minced meat, namely NOT exceeding the specified temperatures. The liquid is also used by everyone in different quantities. In one of the hams, I took only 100 ml of liquid per kilo of meat, heated it incorrectly and got a decent amount of edema. In the latter, I drove 250 ml into the minced meat and watched the heating more diligently than usual. The broth didn't come off at all! Not a drop!

Added Monday 28 Mar 2016 12:25 pm

Botkin, and where will you go now from the submarine?
Take into account the comments (if not immediately, then gradually for sure) and get a HAM

Who will tell me - this is normal for me

You have yes, you d-e-in-o-h-k-a)))

Added Monday 28 Mar 2016 12:38 PM

monitored heating harder than usual

A few practical questions (if I may):
1. Buy meat with unknown temperature history. But at the time of purchase, it is (conditionally) heated to + 5C.
Package, market, running to the car, car, whack-whack, at home, bang it in the refrigerator. Like the temperature did not rise above + 8-9C. Let's believe
2. Cutting meat. From the refrigerator, washed, cleaned, cut some into pieces and hid the chopped in the refrigerator. And the second part was somehow conventionally quickly ground through a meat grinder or blender. But quickly, therefore, hidden in the refrigerator is also not higher than + 10C.
3. Prepared all the spices, cold water, kicked out all the people from the kitchen, then all the cats and dogs, then a short culinary prayer.
4. This moment is the stuffing of the compilation. We took everything out of the refrigerator, into a basin and stir. We add water.
And actually the question: at this time (magical preparation of minced meat) the temperature should not become more than + 10C?
Here you can fill 250ml of water for 1 liter of minced meat?

Added Monday 28 Mar 2016 12:41 pm

And another question, why does everyone recommend adding holon water, but can you cold broth? Mushroom, for example, vegetable, for example, meat, for example? This seems to me very promising for the taste of the future product.
What a fine fellow I might be!

[sausage]

time (magical cooking of minced meat)

That's right! It is when the minced meat turns into sausage and further I do not see any trouble cooling it even in the intervals between batches (some of them heat it with their own hands)
And the liquid may not necessarily be pure water. And we drive in milk And to maintain a low temperature, many liquid is simply frozen and crushed.
When driving liquid into meat, it very actively absorbs water and becomes dense and sticky. This stickiness is then very good and holds all the small pieces of ham.

Above, experts wrote that at +12 and above, meat and fat somehow cease to cooperate and become each on its own. It turns out that if in the history of a given chicken leg or pork neck, or its own leg there was a period of such heating, then they will never be together (sorry, sister, tears choke, heart breaks)?

[ham]

Hold on, sweetheart, this must be lived through! It's hard to learn .. (c)

they will never be together

They will be, kanesh, the current is near. Where can they go from the ham-dish? Just the correct structure may not work out We also have juiciness, density, and taste ham need to get

<LSOO!
I can (although for sure) dull the slegonet (or maybe a lot), but I never learned:
1. If before getting into minced ham the meat was heated above + 12C, then it’s already too late to rush, are they divorced forever meat and fat?
2. Or if they are then cooled again - they will reconcile, interact, but the main thing is not to raise them above + 12C when you knead the minced meat?

So?

do not raise above + 12C when kneading minced meat

that's for sure!
But on the first point, I think, do not bother. Personally, I haven't dug that deep
Ale, sausages, help

I've changed the technology a lot in the last couple of months. In some stages, radically. For example, I am not mixing up to any threads now. The pieces are large enough, of the order of (half) a matchbox or slightly less. In general, the duration of the process doubled on average.
The results are exceptionally good. The only pity is that winter is ending.
With the disappearance of the snow, you will have to return to the old tracks.

Ale, sausages, help

No need for sausages, let's call the sausages)
I just think that the trick is in the first paragraph. And because with the second, then everything is clear. Your raw materials have always been "in the correct" temperature range, they are fully suitable for this parameter for the preparation of minced meat without the risk of swelling. And if you follow the second point, you will be happy in the form of a juicy ham (at least).
But this should also apply to other minced meat products. (THIS IS GENIUS !!!) For sausages, for cutlets, for rolls, for the entire meat cutting from products to fillings (THIS IS GENIUS !!!). Otherwise, this property will not work in ham either. That is, either everywhere, or not where.

Let's call the sausages. Sausages are a topic)))

or everywhere, or no where

I dare not agree Not every mince product, nope. The same cutlets are exposed to aggressive cooking temperatures during cooking. Ham is never meant to be ham. Cook minced ham, following the technology, and boil it or fry it, get, roughly speaking, a large round cutlet. A juicy cutlet is a guarantee of proper mixing with liquids and a quick crust to preserve it.

A cutlet, for example. Although I quickly fry, and then slowly and for a long time simmer under the lid and try not to lose the moisture driven into the minced meat.For this, all sorts of baking powder are added (and not just to prick everyone in the buffet). But sausage (where are the sausages, have they been called already? I don't see), rolls, galantines, etc.? There, the loss of moisture is fraught ... And they cook at a low temperature (in any case, as it says in the encyclopedia). And then there is su-vi - in a vacuum and at low temperatures. And, surprisingly, the temperature regimes of the sou-vie are very close to those of the ham. It keeps me awake at all. I still think that sausages should pronounce for the temperature of the minced meat when kneading in order to retain moisture. And so again I am interested in: SAUSAGES, dear, pretty, snub-nosed, WHERE ARE YOU ???

Added Monday 28 Mar 2016 03:27 PM

I have changed the technology a lot in the last couple of months

Breadwinner, but you can in more detail for a large piece and new technology.
As an artist to an artist.

[banks]

Breadwinner, but you can in more detail for a large piece and new technology.

Slippers are now being showered.
Exactly, they will. But it turns out very well.

Regardless of the type of meat (I tried it with chicken and pork, both in pure form and in various ratios). The meat is chopped and cut into pieces ~ 2-3 cm. I can and usually add lard (chopped trimmings). The meat (in pieces) is poured onto the board in portions and tamped with a tenderizer with stirring-inverting to tender from all sides.
The meat is folded into a wide bowl (enameled)
For 1200 meat is taken:
3 tbsp (large measurements from HP Panasonic) milk powder, 2 tbsp. l starch, 2-3 tsp (small measurements from HP Panasonic) ground cardamom (packets from Attack) other spices to your liking. I have never tried nitrita (my hands do not reach to buy), salt is the usual weight of 1.8% to meat. I put sugar 1-1.5 to the weight of salt.
All this is thoroughly mixed in a separate cup, then poured into the meat with a spoon evenly on top. Gradually and with constant stirring with a tablespoon.
After even distribution of spices in the meat, 100-120 g of milk (fat 3.2) is poured into it. Mix thoroughly with a spoon. The mixture looks flimsy and does not inspire confidence.
Then the bowl is closed from above directly over the mixture with a piece of PE (from the bag) and placed in a linen basin filled with snow. The basin is taken out into the chill, so that the snow does not freeze, but does not melt much (I am on the veranda).
The whole thing in this form is bastard for at least a day (for various reasons, I sometimes got three). During this time, the mixture is mixed three to four times. Just a spoon, no fancies and fanaticism. After six hours, the mixture becomes dense, all mucus disappears.
Then the mixture is placed in a ham maker. Paying attention!!! I have a ham homemade and custom... Isolated from external water. Inner diameter banks - 95 mm. Capacity 1350 ml.
So, into the ham.
To do this, I first put a 1 liter soft milk bag in there. It is reliable, holds the load and temperature well. I put it so that later it would be easier to remove the product without spoiling it. Then the mixture is transferred to the bag with a spoon, with constant dense tamping with a metal potato crush. After filling, the ham can is closed with the top lid, the springs are tightened. Then the loaded ham maker is placed in a pan, also filled with snow. For a day.
After a day, the pan is emptied, the melted snow is thrown out, the pan is filled with water and heated (on gas) to ~ 80-90C. After that, a ham maker with temperature sensors placed in it is placed in the pan.
The casserole with ham is placed on the hotplate thermostatically controlledset to maintain the temperature of 80C by the water of the pan. In the center of the ham maker at this moment the temperature is 1-2C.
Under the lid of the ham maker, wooden stopper inserts are placed, allowing shrinkage under the influence of springs no more than 10 mm.
The process starts and lasts EIGHT !!! hours. As it evaporates, water is added. The water level is maintained almost to the edge of the jar of ham.
After that, the ham maker is removed (the retaining inserts remain), the water is drained, the pan is cooled with water, the ham maker returns there. The ham pot fills with snow again. For a day. The product matures.
All.
Throw ...

Nobody is going to throw ...
If the result obtained using this technology suits, even without nitrite salt, it also has a right to exist ...
Everyone can have their own technology, a good result is important ...

Wow, Countryman, how many cool tips are there in the description of the preparation, otherwise I also do without nitrite, thank you (I went to pray for spring not to come yet, and the janitor - not to work so that there was snow)

All.

I think so ... you need to apply for canonizing you (God forgive me) to the canon of saints, and during your lifetime (God forgive me)

Added Monday 28 Mar 2016 06:37 PM

It will take time to get over this catharsis and think about the baubles that I could use. But cooking 1.3 kg of ham for 5 days (I correctly counted this "total") for some time, I can not resist and start eating raw (((
Need to think. But you do-e-e-e-eat!

But I don't always stand by the process, I only turn to it at some moments. For example, my bacon, for example, is also salted for two weeks - so again, I’m not over one of them all for two weeks.
And when the patrons are baked in the "Pyshka" sausage maker, then the timer on my mobile is turned on, and I myself, with the mobile around my neck, sit at the computer, every 13 minutes being distracted by "jerking the shutter" in the form of extracting and loading the next batch of 6 patrons.

Trustees?
hu from popekunchiki?

Added Monday 28 Mar 2016 08:20 PM

And what does (sorry) mean "jerking the shutter" ...
Here, by the way, there are quite young people, you need to somehow replace this term ...

Added on Monday 28 Mar 2016 08:21 PM

Moreover, every 13 minutes ... This is a serious, I will report to you, the result ... every 13 minutes ...

[Ham Chicken Busty Amateur]

Ham Chicken Busty Amateur

Please tell me which company to choose a ham maker? Maybe Redmont? I have a 4.5-liter Panasonic multicooker. Will she enter it? And on what mode to cook? On "EXTINGUISHING?" Something I was confused. You describe everything very tasty. I'm tired of eating the so-called "sausage" I want to join you.

[mikki]

mikki, Ludmila, Redmond will do, or Beloboka, I do not have a multicooker, but a 6 liter saucepan - it fits well with water from above while lying down.

Biovin definitely!

[mikki]

mikki, Ludmila, I agree with Botkin, Biovin is more convenient.

agree with Botkin

Thanks for the support (bows)

mikki, Lyudmila, I agree with Botkin, Biovin is more convenient.

And I prefer white-sided (there are both) - for the opportunity to use it in a multicooker with a multi-cook. The main thing is to install the lid, ignoring the instructions

As promised, I reviewed my behavior with regard to the temperature of the raw materials, cooking and subsequent cooling and standing of the finished product. The raw material was pork belly, not fat. Marinated for almost a day, spices "from free", did not use nitrite. But I thoroughly "crumbled" the meat, so I "crushed" it with the handles. Collapsed. I put it without a package, which I do not regret.
Start:
The entire workpiece is cold.

3.5 hours, up to 82C inside. I did not drain the juice, cooled it down. put it in the refrigerator overnight. Morning has come:

Guys, this is a delicious thing, I will report to YOU ​​!. Dense, cut, no waste.

That's it, I went into a natural ham. Wait for news from the front.

Well, maybe when he wants