Homemade ham (collection of recipes for a ham maker)

Mogyot-mogyot.
Thank you (bows)
And, what was especially surprising, the tasty bastard turned out.
Tomorrow I’ll go to the butchers, I’ll do the underwire.

Wow, the picture is so delicious. With success!

[Botkin]

Botkin, sooo delicious ham turned out.! Looks like a single piece. I did not understand, the meat was cut into pieces that they were kneading. The pattern is beautiful on the cut.

[Alla]

meat is chopped into pieces that were kneaded

Alla, it is a whole piece of meat. Botkin his massaged, and for free True, then zaEzal

[Botkin]

BotkinWhat was the weight of the brisket before cooking? I will cook in Biovina, but I don't know how much will fit. And one more thing: Do you have a thermometer for water in your ham maker?

If you do like Botkin, then do not add ham dishes, marinate a piece of meat, tie it tight with twine, in a bag and cook in a saucepan ...

(I went to pray for spring not to come yet, and the janitor not to work so that there was snow)

and the refrigerator? I also sometimes have a ham preparation (without minced meat, only pieces of meat) under freezing - a Soviet refrigerator, a freezer not separate - it costs up to 3 days, well, very cold, on the verge of freezing, I cook in 2 pieces of meat in a large m slow cooker - as usual

sometimes with nitrite, sometimes without

[Botkin]

Botkin, Thank you. I was thinking about taking Biovin or not, but I want to do without packages, and I was afraid that dry ham would not work. Thanks for the package free experience.

[Pakat]

Pakat, Pavel, I recently cooked marinated undercap and rolled tightly. I cooked it in the Oyrsson multicooker pressure cooker for a couple. It turned out very tasty and, most importantly, quickly. We must now try it in Biovina. Update it, otherwise I cook everything in Tescom without a spring. The ham turns out there too good! Especially chicken, as in the picture from the book of recipes for it.

[valentine]

valentineAnd what is your recipe for making such a ham?

for a couple

not ham
Delicious, I admit it, but not ham

[Ludmila]

Ludmila, Who said it was ham? The conversation was about the podcherevka! I cook the ham in Teskom's ham maker in a saucepan with water on el. stove.

[valentine]

valentine, that's how Elvira called her ham, I answered that

The conversation was about the podcherevka!

did not even try to argue, if what Let's live no exclamation marks amicably (s)

otherwise I cook everything in Teskome without a spring. The ham turns out there too good! Especially chicken, as in the picture from the book of recipes for it.

I asked about this ham. Can I have a recipe? I'm a beginner ham maker, trying different recipes

Well, that's how I understood you all here

[Elvira]

Elvira, It's simple! like all recipes for chicken ham. Part with a 2X2 cube I grind part with a blender. I add spices and nitrite salt and mix thoroughly in a food processor with dough hooks for 15-20 minutes. I stuff it in a ham maker and in the refrigerator for 48 hours. Before cooking, let it warm up on the kitchen table for 2-3 hours. I put it in a saucepan, pour cold water and put it on the el. stove. The water heats up slowly to 80 *, then I lower the temperature probe for meat into the hole in the lid. I set the temperature to 70 * and go to do other things, forgetting about the ham maker for 3-3.5 hours. As soon as the grater probe starts to beep, I take it out and put it in the cold. water for 1 hour. Then refrigerate overnight. In the morning, I cut the loaf lengthwise into 2 halves. I vacuum one part into a bag, and eat the other part. The loaf is enough for a week. The son takes to work, the husband cuts for breakfast. Sometimes I do it with olives, sometimes with dried paprika pieces, mushrooms, cheese. Something like that.I make pork ham a little differently.

Do you need ice, cold water, cream?

Added on Friday 01 Apr 2016 3:06 pm

The question has matured along the way. Keep it in the refrigerator with a spring, do you clean it before cooking? Or don't you use the spring at all? Sorry to throw up questions, but as I said, I'm just learning. And on the box from Teskoma such an appetizing ham is painted

[Elvira]

Sometimes I add a little cream or milk while stirring the minced meat, if I make it from pork. And I don't add anything from chicken, because chicken meat itself is juicy, plus chicken skin gives juiciness. I don't use a spring at all. When filling, I use a potato grinder. I will put minced meat see 3 and press on top with a pusher harder. The procedure takes patience, but it's worth it. The ham turns out to be monolithic, without air pores, and does not crumble when sliced ​​with a slicer. Elvira, if something is not clear, ask.

Added Saturday 02 Apr 2016 00:01

Elvira, I don't use the spring at all. When filling the ham, I use a potato grinder. I add liquid only if I'm making pork ham. In chicken nothing, due to chicken skin the ham is so juicy. At least for me.

[valentine]

valentine, I always have questions! If I cook ham from 1 kg of meat, then it turns out decently for Tescoma. Thoroughly tamping each layer, and then pressing with the help of a spring, the main ham is below the red rim (except for the one that crawled out into the cracks. It is recommended to pour water until the red rim if the level is higher than the ham gets wet. No matter how well I tamp the minced meat, all the same, without using a spring, I get the filling above this rim. If the water during cooking reaches the level of the red rim, then what higher may remain damp. Or then you need to take less than one kg of minced meat? Ksyushka- Bun without a spring bakes in the oven. Not I know correctly I formulated my thoughts?

Dear friends, thank you for your interest and encouragement. Separate THANK YOU to Pakatu for your support. Answers on questions:
1. Of course this (in my last photo) is not a ham. It is more like pressed pork meat. But it can be perfectly cooked in a ham maker and it turns out to be so "borderline" in taste - ham / meat. And I personally like it. The whole technology (recipe) is the same as for ham, but the assortment options are significantly expanded.
2. It is desirable to massage the meat, but since a piece, I had to knead it with my hands in a marinade (in spices).
3. Really beautiful on the cut, and the available lard (brisket all the same) turned out to be the most delicate.
4. For Packat (only for him). You can cook the brisket this way and that and this is how it is. The brisket is a plastic raw material. But in this particular case, the brisket fell into a ham maker and she was still very lucky with me.
5. Summaries from the fronts: I was looking for undercaps. And I didn't find a good one. And then the idea came to me to make a puff "ham".
To implement the plan, the brisket was bought, not fat (but not lean) 700g. and bacon 200 gr is not fat (but not lean). Both were cut into slices (not into pieces, not into cubes, but into slices across the fibers, like a chop). Marinade: 1 tbsp. l. soy sauce, 1 tsp. honey, 4 cloves (crush) garlic, 1 tbsp. l. smoked red paprika, 1/2 tsp. salt, 1/2 tsp. mixture of peppers, mix everything thoroughly, add 3 tbsp. l. vodka, stir.
Here in this amazing marinade, massage the brisket and bacon (with your hands). Place in a ham maker without a bag in layers, meat / bacon, meat, bacon, tamping to expel air. Install the lid, 4 hours refrigerator.
Here, an hour ago I took it out, cooled it, hid it in the refrigerator. I will have breakfast in the morning, I will definitely post a photo.
It seems that at first I will "walk" a little on all sorts of non-ham options (all sorts of rolls, puffs, there are still thoughts about many things), but then I will return to the bosom of ham and sausages, perhaps, however, through meat bread, tirin and galantine.
Wait for the photo.
Thank you all for your support and science (bows).

Yes. There was a question about the amount of brisket. I answer. I have biovin for 1 kg, so I used 900 gr.So that you can close the lid with a spring.

Added Saturday 02 Apr 2016 00:26

don't you use the spring?

The spring is our everything. Keep under the spring right to the last ...

Added Saturday 02 Apr 2016 00:27

what did you knead

It was a single piece of brisket, so it was kneaded (kneaded with hands).

Added Saturday 02 Apr 2016 00:28

thermometer for water?

))) Ay, well done. spotted))) Alas, yes. But then I rearranged)))

[Elvira]

Elvira, I've never bothered with this question. I stuff it and set it to cook. Everything boils perfectly! The main thing is to keep the water level in the pot. Read the ham maker supplement book, or the tips on our website for making ham at Tescom.

[Botkin]

Botkin, but you do not want to post your recipes in separate topics, but give links here? And then the recipes are lost, and so I took the topic to the bookmarks and found it when necessary

do not want to post your recipes in separate topics

I don't even understand how to do it))) I'm still quite a beginner. And then ... my recipes ... they are mostly taken on this forum (blessed be all who share their recipes), I may be trying to upgrade something, until no more. And I still cook a little in a ham maker. You need to work for half a year, then maybe a system will appear and it will not be a shame to call yourself a ham baker. There are a lot of much more deserved chefs and cooks here. In addition, it cannot be ruled out that they will call the sausages ...

Added Saturday 02 Apr 2016 02:21 PM

I post and report. I overdid it with smoked paprika, it should be halved. Otherwise, everything is fine)))


She's cut along ... so beautiful.


But the tastiest is the same.
Bacon pleases with juiciness, brisket taste.
Thanks for the support (bows).

[Botkin]

Well, I don't know how much I am a sausage maker or an amateur, but Botkin, Your sausage (as it sounds, damn it, since my husband does not see what I am writing) looks great and is sure of the taste, excellent. You are going the right way, comrade! Go for it and everything will work out. Actually, I am sure that this product does not sit in the cold for a long time and new experiments and discoveries have to be made. It would be necessary to stir up the sausages themselves, but here the guests appeared.

You are going the right way, comrade!

Thanks for the support. I have never been told that my sausage looks great and tastes great. I thought ... but not rush to Tyumen with a master class. But then he changed his mind. You still need to work a lot, on yourself, first of all, on the sausage in the second, and improve-improve for-for-good. And forever and ever.
Let's come up with non-standards. Not that the standards have exhausted themselves. I just want non-standards, probably spring

I just want non-standards, probably spring

Non-standards can include, first of all, any content. This is also described by the people. I like it with nuts and cheese, me with sweet peppers (Bulgarian, pieces) or with raisins (there is such a black variety, very sweet and oblong, something mmm ... gives pork (if you only stir ham from pork).

Great, black raisins and pork. So let's do it.
What other recommendations are there? We are in no hurry, we advise !!!

[Botkin]

Botkinvery tasty with olives. It turns out "big-eyed" ham.

With pleasure (voraciously), I read several pages of your topic.
What a syllable, what guests! Sweetheart, delight to the heart, eye and ears

Thank you, I'll sit on the sidelines and listen.
Maybe when I mature))) like that ham)

Great, black raisins and pork. So let's do it.
What other recommendations are there? We are in no hurry, we advise !!!

So what was not done, you do not remember. Also: chicken with whole chicken hearts, chicken with quail eggs (boil them first).

And ischo harasho with fried guazdas and lightly salted screws ...

chicken with whole chicken hearts

Is there a link to this recipe?

Added Saturday 02 Apr 2016 8:05 PM

And ischo harasho with fried guazdas and lightly salted screws ...

Morning has come in Canada ... The client has activated)

[Botkin]

Is there a link to this recipe?

Botkin, TYTS!

It would be necessary to stir up the sausage itself

Found your recipe for "Marble chicken sausage" for September 12th year. It looks very convincing !!!
You, it turns out, is a ham maker with great culinary experience

Added Saturday 02 Apr 2016 08:50 PM

Looked at "Botkin Tyts" ...
There I also read pages 9-10.
This is not what I think it is. It's about baking, not boiled ham.
But ... what did I endure. You can take chicken hearts and ventricles, bring them to 80% readiness and use. Interesting thought

So ... I brought thermometers from the post office (Tadam!). I'm going to get some meat on Monday. We will try to observe the righteous technology of rehabilitation in the eyes of the forum for the sake of.

Drohobych boiled sausage (MariV)

Looks very decent. Highly. Why. And ... can you be curious about the recipe? Please (bows)

[Botkin]

Botkin, click the title (which is green) and you will be taken directly to the recipe.

S-s-s-xx-xx

These are the things that happen if you take a pork leg, marinate it (as it suits your soul) and cook it in the classic way in a ham maker.
It's so delicious.

Ay yeah Bootkin, ay yeah Son of a bitch sausage!

I can’t answer, I’m sitting with my mouth full, eating her darling. Beef is on its way (inspired by the recipes of a Canadian professional).

[Botkin]

Ay yes Bootkin

I join the previous speaker ...
Botkin, we will soon learn from you!

Thank you (bows).
You will spoil me, weak I, I will not stand it and I will be arrogant)))

convenient for those who cook on the stove - Lid for ham maker

what a useful cap! where can I buy??

[Gulsine]

Gulsine, where is such a cover given?

I saw it on the site :) can only be found in a Czech store? maybe I didn't find it in ours. Approx 500r



I keep looking at the ham maker, and I think I need it or not. We do not eat pork Basic recipes from pork and chicken.

[Gulsine]

Gulsine, recipes can be from any meat that you eat. Here the taste and color - all markers are different.

[Gulsine]

Gulsine, this is not a problem at all. HERE the whole topic with ham WITHOUT pork. There are a lot of recipes already