Homemade ham (collection of recipes for ham mills)

[Anna]

Anna, yes ... the main ones I just think about taking or not taking Or just a whim.

Added on Tuesday 05 Apr 2016 1:09 PM

Ludmila, Thank you:)

I saw on the website :) can only be found in a Czech store?

They (at Teskoma) have new items every month, God forbid they reach us in six months. Their new cheese press keeps me awake. I also saw the lid a couple of months ago. But we really don't have it anywhere.

And is the site of the joint venture being brought from the Czech Republic?

[Miranda]

I also saw the lid a couple of months ago. But we really don't have it anywhere.

Miranda, do you also cook on the stove?

And is the site of the joint venture being brought from the Czech Republic?

oh, I don't know that ...

do you cook on the stove too?

On the stove, yes.
I bought a simple aluminum saucepan in Ashan (I don’t remember the price, 250 + - rubles), it is not wide and high, just above the red rim of Teskomovskaya ham.

Gas stove, I twist the light when 80 + -. I got used to twisting it so that the temperature changes within 1-2 degrees. Once an hour I go over to add some water.

I don't see any difficulty in doing it on the stove. It makes no sense to buy a multicooker specially for this, in my humble opinion.

I don't see any difficulty in doing it on the stove.

It's the same for me. I still use the divider.

[Miranda]

Miranda, Anna, we have gas in the square, so it's more profitable for me on the stove, of course. Even if there is a slow cooker. Thank you

I cook sausage exclusively on the stove.

It's the same for me. I still use the divider.

and great on the stove!
And in a ham and just a sausage in a shell.

But I saw the answers that you can't cope without a multicooker.
I do not share this opinion.

But I saw the answers that you can't cope without a multicooker.
I do not share this opinion.

But I don’t have it and I’ll hardly have it. I don't see any sense in it for myself. I am more than satisfied with the gas stove And the doctor's sausage, cooked on the stove, was eaten in less than a week 1.5 kg. And this is us 3 people in total

And my 15 cents ... And I'm on the stove.
"Oh, how many of them fell into this abyss, opened in the distance."
M. Tsvetaeva (noble ham maker)

Oh, how many wonderful discoveries we have ...
........................ ........................ ....
........................ ........................ ....
And Botkin, a friend of the artist ...

I don't see any sense in it for myself.

Well, for the ham, yes.
But the rest is very fond of the multicooker
But this is already offtopic in this topic.

And the doctor's sausage, cooked on the stove, was eaten in less than a week 1.5 kg. And this is us 3 people in total

Here's the same thing. The sausage is minced only on the way.
And put the ham on top

I bought myself a sausage syringe on Ali, I can't wait now

Thank you (bows), it was unexpected)

I bought myself a sausage syringe on Ali, I can't wait now

throw a link at me

throw a link at me

I wrote about it here, but the sale has already ended
I mean, there are syringes, but no discount. Maybe the seller himself has what kind of coupon, or a little cheaper in the mobile application, I don't know.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1429.0

[Miranda]

Miranda, I also really liked the new press at Tescoma, is it really only in six months that there will be

is it really only in six months will there appear

Somewhere so creeps towards us, yeah

I also want a thermometer, which has a silicone stirrer (removable) and attachment to a pan and a signal, they say, don't yawn, here is your set temperature. I even want two, one for only milk, and the second for the rest, sausages and other meat. So he has been gone for almost six months. And not all new items of the last spring and summer are presented here. Not everyone

Even if you go to the Czech Republic, shop there. Not a bad idea, of course, you can also get a refund of the European VAT, but everything else, the road is there, etc., is expensive

[Miranda]

Miranda, and there is no purchase from the Czech Republic at the Bread Maker? Interestingly T.A.can't buy there? When there was a boom in ham, it seems there was some kind of purchase, only here who bought

and there is no purchase from the Czech Republic on the Bread Maker?

It seems not. I searched, looked through the sections.
And discussed in detail.
So far, this is the situation.

throw a link at me

I also looked. I liked it.
I don't seem to be able to afford it when and at a discount. Even with plastic fittings. But put it in the basket.

Tell me please, is it possible to keep meat with nitrite in ham in the refrigerator for more than 48 hours? For example, if I load the meat into ham on Thursday night, and cook it on Monday morning.

[Elvira]

Elviraif it doesn't work out differently, I would do so

Thank you, Lyudochka! Yes, I'm afraid it won't work otherwise. I’ll work late for three days, not to cook it at night.

Messages: 4303
Thank
Got thanked 944 times
Name: Pavel
Location: Canada, Toronto


Homemade ham (collection of recipes for ham) "Reply # 3250 March 29, 2016, 16:25"

Ham Chicken Busty Amateur

Pavel, thank you so much !! After reading the entire grid, I tried to make ham in water, but then I stopped at LH (that is, your method). Everything is simple, convenient, etc. I test your recipes. It is a pity that our lamb is very expensive, until it is swung. I only had enough for a piece of fat tail, which I (chopped) added to the beef ham. Tasty-oh-oh-oh. THANKS FOR SPEAKING YOUR RECIPES !!

Added Wednesday, 06 Apr 2016 03:27 PM

... READING the whole BRANCH (of the forum), not the "grid", a typo

And I also rolled a roll in Teskiy

[Ludmila]

Ludmila, this is a miracle !!! (dream, dream roll).

And I also rolled a roll in Teskiy

Well done! Agree that rolls in a ham maker are cool!

Yes, everything rolls in it! And different ham, and boiled sausage, and rolls
Somewhere I had a photo of the last sausage, now I'll look

Added on Thursday, 07 Apr 2016 08:31 PM

And I also rolled a roll in Teskiy

Lyudmila, did you salt it beforehand? if so, how? Dry or wet? What salt?

Salted dry. Salt + nitrite in half. I also sprinkled with cardamom and nutmeg for flavor. And further along the knurled one - she twisted it, closed it in Teskiy. for 48 hours in the refrigerator, equalizing the temperatures on the table, cooking at 80 g for 3.5 hours, cooling and aging in the refrigerator

Salted dry. Salt + nitrite in half. I also sprinkled with cardamom and nutmeg for flavor.

Thank you very much. FROM

And today I have such a sausage

Ksenia, beauty! Like a doctorate? Pork? some spices are visible

[Hope]

Hope, chicken with thyme.

cooking at 80 gr 3.5 hours

What do you mean: cooking at an outside temperature in a saucepan of 80C or when the inside temperature reaches 80C?

at external water temperature

Unclear
I put a thermometer inside and take it off when the internal temperature reaches 82C. At the same time, the water does not boil in the pan, of course, but it keeps very close in the 95C zone. And it passes, which is a remarkable 3.5 hours. Somehow I do not really understand (experience, experience is not enough). How will it be prepared in 80C external water in 3.5 hours? Will not be raw. I think that the temperature inside will be 66-68C under such conditions. HELP!!!!!

There is a red zone on the thermometer, beyond which your 95C go
And I cook my sausage and vitchina products at a temperature not exceeding 85C.

Will not be raw

I'm not going to feed my family with raw meat. If I didn’t get the desired result, the cooking technology would be changed
My advice to you, go through the "ham" topics. Each recipe author describes the cooking process in detail. In the search bar of the site, type "ham". There are so many recipes coming out at once

We are Scythians and Asians and are very lazy to read ...
Temperature for ham
Fuck, what's the temperature of the water, or in the oven
more important is the core temperature, everything else is vanity ...

Duc, I just realized that the 80C should be inside. in the product. But if the outside is 80C, then for 3.5 hours inside, well, it cannot become 80C either. This is completely unrealistic. The rise in temperature inside the product follows a negative exponential, i.e., the smaller the delta t gradient must be overcome, the longer it takes. If in the first hour we pass from 10C to 35C, i.e. the delta is 25C, then in the second hour we will get an increase in temperature of only 20C. Etc.
For "Scythians and Asians" ... We are neither one nor the other, we are Jews, we love) to read)))

The Tsar Bell is silent, half-matted,
The Tsar Cannon does not shoot, mother and child;
and it is clear that the Jews are to blame,
it remains only to find the chronicle.

For "Scythians and Asians" ... We are neither one nor the other, we are Jews, we love) to read)))

You can look at a book and see a fig ...
Read carefully what I wrote above ...

Yes, yes, I remember that by lunchtime the activity develops and the halo crushes a little.
It's okay, continue to teach generously, look down,
wave a little rudeness. This will not take away skill, but your character is with you
and will remain. Enjoy yourself. I'm interested in ham, not you.

Unclear

Here.
I took off the temperature graphs there. Since then I have been constantly monitoring the temperature at two points., but to the computer, so that the interface does not automatically register the interface, and the computer is far from the kitchen.
However, it often happens that 80C is reached in the center as much as whole hours after 5. And even 7. I have not yet been able to figure out the reasons.
That is why I went into this winter for a duration of 8 hours.

A purely personal opinion ...
Colleagues who write about 3.5 hours (this is just my value judgment and I do not pretend to be anything, do not kill me), they probably say that if you cook ham for 3.5 hours, then the temperature inside the product will be such that will make the ham cook. In this case, the water in the pan (slow cooker) should not boil, but should be like "almost boil". I believe in that. because at "almost boiling" the water temperature will be 92-95C and delta t, that is, the difference between the water temperature and the temperature inside the product will be 10-15C. Outside 92-95C inside 82-85C. Great difference. You just reach it in 3-3.5 hours (depending on what temperature of the product you start from). There are other masters of their craft, they argue (and I am more inclined to their approach) that it does not matter what the temperature of the water in which the ham is cooked, but the temperature of the ham is important. There is a table of recommended temperatures depending on the type of raw materials used. With this method, it doesn't matter how much time you spend, it is important that you get the core temperature you need.
I noticed one interesting feature here. The higher the delta t (the difference between outside and inside temperatures), the more swelling. I started doing this: I load the ham maker into a pot of water and heat it (water) to 80C. I hold it like this, I hold it like that until the temperature inside the product reaches 60C. Then I increase the water temperature to 92-94C. And I wait until the temperature inside the product rises to 82-84C (pork). Thus, I do not make the temperature difference large and do not get a large swelling for this.
All this is my private nonsense and I do not pretend to be all-knowing. I just said it.
Happiness to everyone!

I noticed one interesting feature here. The higher the delta t (the difference between outside and inside temperatures), the more swelling.

valuable information

Thank you (bows)

So, there is another ham-building race in a saucepan and with thermometers. I keep the water temperature in the range of 79.5-81.0 degrees. The question (so as not to dig for a long time) to the people. Stop the process after reaching 80 in the center of the meat product, or keep it at this temperature for a while?

[Sumerk]

Sumerk,
If you keep it, as it is written, 79.5-80C, then the achievement of 80C in the body of the product will occur after an unknown period of time. How so?

[Botkin]

Botkin, not quite so, but close to that.The funny thing is that I did not look at the previous dozen comments, which actually answered my question. In general, I came to the conclusion to keep water in the range of 85-90 degrees, and after reaching 80 inside, turn it off.

Added on Friday 08 Apr 2016 11:34 pm

Just for reporting. Water temperature 86 ° C, fillings 80.6 ° C. At the moment it is off, it is rapidly cooling. Next will go to rest in the refrigerator. Tomorrow I will report on the autopsy with all the descriptions due.

[Thanks again Pavel]

Tomorrow I will report on the autopsy with all the descriptions due.

Judging by the photo, some of the juice from the ham went out into the water? Perhaps because of this it will be a little dry ... write, pozh, what happened.
I share my experience. I read this forum thread, analyzed it. Most of all I liked the results of the Packat (photo and description of the technology). I just stupidly, without arguing with anyone, made 1-ham according to his method, in the DS. And now, for the 5th time ... I never had swelling, everything is juicy and tasty. What I wish for everyone. We would try to cook it all the same, as he advises. Thanks again Pavel