Homemade ham (collection of recipes for a ham maker)

part of the juice from the ham went out into the water?

In the original mixture, lard was fairly present. And it can melt and run along the thermometer probe. Purely theoretically. In any case, we'll see the result live in a couple of hours.

Water temperature 86 ° C, fillings 80.6 ° C.

I will very much believe in such an indicator. The temperature difference (the now famous "delta t") must be at least 5-7 degrees. And the smaller the delta, the longer it takes to cook.
It will be good if you post a photo with the results.
And I'll show mine in the evening, it's still getting ready.
But I'm going (for now) the easy way. I like it from a single piece. Therefore, pork neck, pickling for 24 hours and in Biovin. 82C inside and through cooling into the refrigerator.
Until the evening )

Posted Saturday 09 Apr 2016 11:19 AM

There was a question ... Unexpected.
They put it in Biovin, that is, in a ham maker, which allows you to cook without a bag. And is there a difference where to cook in water or in the oven? The question was inspired by the post of Dear Eve. And it's not that she cooks according to the recipes of the Nebolic Pakat (God grant him good protein coogulation), it's just that "how does the ham understand the difference in the cooking medium?" Dry - in the oven and in water? Or is water poured into a baking sheet considered in the DS?
Perhaps my question sounds stupid, but it torments me)))

It will be good if you post a photo with the results.

It will mature an hour before the autopsy. Then I will try to have time to photograph the female part of the family cell before the raid.

And a large cell? In the sense that what is the probability of repelling a raid?

[Botkin]

Botkin, the cell is not large. The wife and daughter are five years old. But the probability of fighting back ...

Hold on, friend. You are not alone in your struggle

["Piggy v. 2.0"]

So, according to the results of opening and initial tasting of haminoid "Piggy v. 2.0", the experiment was recognized as valid. During the defense, I managed to take a picture:

So, the initial data:
Young pork with a layer of bacon in the finger and a tender skin - 1600 g (the meat part is truncated into three steaks with a total weight of about 300 g, so that the remaining 1300 g were used) .) is ground in a blender. The rest is cut into small pieces.
Everything is mixed, adjika (1 teaspoon), combined meat seasoning (1 teaspoon), soy sauce (about 75 g), ice and water are added until a pleasant consistency. Knead with a mixer (dough hooks) at minimum speed. Rested in the refrigerator for about 40 hours (I wanted a day, but the circumstances decided for us) with an irregular massage.
Brewing was carried out on a gas stove in parallel with the use of craft beer and the re-reading of O. Gromyko's "Cosmoecoluchs" (mandatory conditions!). The ham maker was placed in a saucepan at 20-00 on a silicone mat and filled with water (48 ° C) over the lid. Then the water temperature was brought to 80 ° C. Upon reaching 60 ° C in the meat body, the water temperature was increased and kept in the range of 85-87 ° C. By 23-30, the temperature inside Beloboka reached 80.6 ° C, the gas was turned off, the ham meat was seized and subjected to sharp cooling in conditionally icy running water. Exactly at midnight Beloboka went to ripening in the refrigerator, where she stayed until today noon (12 hours).
The product turned out to be tasty (with some shade of sausage) and very juicy, although it lost a certain amount of bacon (judging by the fat content and taste of the broth - that is it) through the point of penetration of the thermometer. It is frankly superior in all respects to previous attempts in soon-multi-brewing.
Thanks to everyone present for the valuable advice! Special - for Botkin for online!

I covered you as best I could, bro

So, the initial data:
Young pork with a layer of bacon in a finger and a tender skin - 1600 g (the meat part was truncated into three steaks with a total weight of about 300 g, so that

....
Can you clarify about the salt? Have you used nitrite?

Added Saturday 09 Apr 2016 01:50 PM

There was a question ... Unexpected.
They put it in Biovin, that is, in a ham maker, which allows you to cook without a bag. And is there a difference where to cook in water or in the oven?

There is no difference ... It's just that the heat transfer of water is greater, so the process will be faster. I don't feel like jumping with a thermometer near a pot of water (I tried this method, chesss word), so I chose an oven for myself. Set the right temperature, and sleep and rest. I go up to look at the thermometer once an hour. I do not pour water into the baking sheet. In any case, I put the ham maker in an old frying pan with 0.5 cm of water (in case it does leak somewhere (I have a white-sided ham maker)

Posted Saturday 09 Apr 2016 1:53 PM

she cooks according to the recipes of the Nebolic Pakat

Yes, you react like that to his posts ... that you, in fact ... It is he who is trying to send people to read the entire thread with his pins. There the experienced ones told everything long ago and sorted out the mistakes ...

Have you used nitrite?

No. Used ordinary cooking (one of the main components of the correct adjika, also included in soy sauce). Nitrite must be bought somewhere else.

You are partly right, but (and this is my private perception), his posts, with their obvious professionalism and great experience of the author, systematically slide down to their Majesty's indulgence with a slight aroma of rudeness. And the hands somehow reach for the gun by themselves. But I admit, and I admit soberly, that as a Master, Dear Pakat is a Master. I study myself. Maybe I'll even get used to his manner ... although ...

[Botkin]

Botkin, I think that the manners of the venerable Pakat were formed by a difficult fate and should be adopted in their current form, because it is too late to correct them.

formed by a difficult fate and are subject to acceptance in their current form, because it is too late to correct them.

excellent position, bravo

Added Saturday 09 Apr 2016 3:03 PM

Rested in the refrigerator for about 40 hours (I wanted a day, but the circumstances decided for us) with an irregular massage.

The people, if they do it without nitrite salt, then put it in the cold for 2-3 hours, that's enough. And if with nitrite, then you need to refrigerate for 48 hours. Although, of course, you can, like you, with table salt for 40 hours, if there is no time to cook almost immediately

if there is no time to cook almost immediately

This is approximately what happened. At first they wanted to marinate for about four hours, but Their All-Talking Grandmother came to visit, and it quickly came "late". Therefore, the process was postponed until the next free "window".

Sumerk, Botkin, guys, I sent you a personal message ...

Added Saturday 09 Apr 2016 03:17 PM

All interview Grandma

ha ha ha, oh, I can’t !!!

I sent you a PM

Duc, even answered, like ...

Added Saturday 09 Apr 2016 03:19 PM

oh i can't

Sometimes I can't either. But you have to.

[Sumerk]

Sumerk, Botkin, craftsmen, you tell, men, tell share, I put all the advice-experiences in a corner and wait for the "window" in my life to make ham.

waiting for a "window" in life

Better to follow the example of Pyotr Lekseich and sometimes forcefully chop him down.

are to be adopted in their current form, because it is too late to correct them

Nope ... he is still quite well done !!! He will also give us all !!!

Added Saturday 09 Apr 2016 6:06 PM

And "in a personal" is in what place, how to look?

Added Saturday 09 Apr 2016 06:10 PM

Own here. The color has gone. Guests (traglodytes) eat her innocent.But nothing!!! We'll make a chicken chick, let the guests come tomorrow, if they are not right

Added Saturday 09 Apr 2016 06:19 PM

For Papeki and Eva ... Thanks for the PM. I knit myself in a knot.

[Botkin]

And "in a personal" is in what place, how to look?

Botkin, at the very top of the page it says: "Hello, Botkin, you have ... messages, ... new ones." Click there, you will be taken to your personal mail.

[Botkin]

Botkin, can you tell me the recipe for the last ham? A sight for sore eyes straight !!! I can imagine the taste !!!

I don't feel like jumping with a thermometer by a pot of water

These are, of course, markers (which taste and color are different), but you don't need to jump too much. You only need a liter and a half to two beers and a good light book in reread mode. Time flies by, and the temperature can be kept within a degree tolerance.

Added Saturday 09 Apr 2016 7:57 PM

Botkin, can you tell me the recipe for the last ham?

By the way, yes. Share. He also intends in the near future to swing at a whole piece ...

The color has gone. Guests (traglodytes) devour her innocent

HAPPY GOOD CONGRATULATIONS !!

[Botkin]

Botkin, great result! Congratulations!

Own here.

Actually! I dream about something like that, but I just can't dare to aim at the meat-monolith.

You only need a liter and a half to two beers and a good light book in reread mode.

And which one (variety-name-producer) helps so well? I am here morally-physically-purchasingly preparing to repeat your exploits with Botkin, and even the little things must not be missed

variety-name-producer

"Black Cat" - milk stout from Panzer Brewery
Shl. Please do not count as advertising.

[gradient]

The temperature difference (the now famous "delta t") must be at least 5-7 degrees. And the smaller the delta, the longer it takes to cook.

In fact, the heat flux is proportional gradient temperature,
i.e., a vector with components (dT / dx; dT / dу; dT / dz), i.e., the distance at which there is a temperature difference is also important.

The problem of heat conduction, i.e. the process of establishing the temperature, belongs to the classical problems of mathematical physics. For the case of a sufficiently long cylinder with a given constant temperature on the outer boundary, with which, with certain reservations, it is possible to approximate a ham maker, it can be solved, moreover, analytically by expanding the solution in a series in Bessel functions.
We studied MMF in the third year for two semesters. I got five points both times.

[Konstantin]

KonstantinWho were you talking to now?

Who were you talking to now?

Apparently, with me, but I passed UrmatFiz only on the third attempt.

A sight for sore eyes straight !!!

And the recipe is something like this (looks around, pulls his neck into the shoulders along the tonsils):
- the neck of a specially trained pig (or not trained) -1 kg;
- table salt, ordinary - 1 tablespoon;
- a mixture of peppers (some 4 peppers, a mill) - sprinkled so normally;
- cardomone - less than a tablespoon;
- ground nutmeg - less than a tablespoon;
- garlic - 6 cloves;
- Dijon mustard - 1.5 tablespoons;
- honey (categorically bee honey) - 1 teaspoon;
- darling vodka 3 tablespoons (honestly, do not drink current);
Melt honey, mix with mustard, mix all the spices there, mix and cool, then smear this thing into a massager.
The massager - two such hands with huge fingers, crumple-crumple-crumple-crumple (they got tired already, but crumpled - 10-15 minutes with interruptions to read Freud - soothes and returns the meaning of life).
- then mercilessly in the refrigerator for 6-8 hours;
- then Biovin, a thermometer into the water, the second into ass meat and dull 3.5 hours while which in pope in meat will not show 82C.
- then into cold water, after 30 minutes into the refrigerator.

the main points are described, details are present)

such a recipe

Recorded, thank you!

The problem of heat conduction, i.e. the process of establishing the temperature, belongs to the classical problems of mathematical physics.

You are my dear !!! Only!!! You are, you exist !!! But I thought that one was thumped upside down ... I know how worried! And here you are !!! My dear!!!
Long live the second law of thermodynamics !!! And forever and ever, the entropy of closed systems is unchanged !!!

For normal kind people: To everyone who tweeted their approval-congratulations to me there - Thank you very much (bows)

Long live the second law of thermodynamics !!!

Well this is a toast!

Well this is a toast!

Z A CH O T !!!
Support!

[Botkin]

For normal kind people: To everyone who tweeted their approval-congratulations to me there - Thank you very much (bows)

Botkin, thank you very much, enormous! The whole evening did not come off the computer, everything was waiting for your recipe, it was very beautiful (And delicious, I suppose) it turned out.
Can I have one question? And instead of vodka, can I have simple water? Or just vodka and not a step back? And ice water is not interfered with a whole piece? : girl-th: I'm also just learning, so I hope you understand me as a beginner - a beginner

[s]

Long live the second law of thermodynamics !!!

Vaistenu !!!!
And now I will spoil everything and complicate it.
Firstsx, heating through the bottom end of the ham maker should never be neglected. Secondly, meat, and hence its thermal diffusivity, is not only a heterogeneous structure, but also anisotropic.
Therefore, to simplify the task and, as a result, to better understand it, give (!!!) homogenization of the heat-conducting medium by crushing meat into as small minced meat as possible with its obligatory subsequent mixing.

give (!!!) homogenization of the heat-conducting medium

And also - a ham in the form of a spherical horse!

And ice water is not interfered with a whole piece?

And water can be injected into a whole muscle with a syringe. Even though a special sausage-butchery, even an ordinary medical one, only buy a larger volume, with a thick needle.

water can be injected into the whole muscle with a syringe

And not just water, but a brine prepared in advance with spices relying on the occasion.

[Double]

And also - a ham in the form of a spherical horse!

Double spherical horse. But not in a vacuum, but on the contrary, under pressure.
We make the inner sphere rubber. We put the minced meat in it, place it in the outer steel sphere baboutlarger radius, and we give pressure to the gap. Pneumatics or even hydraulics. Hydraulics, IMHO, is better, since the liquid can be supplied immediately heated to 80C. Thus carrying out cooking, simultaneously with crimping.

So ... work started ...
With regard to whether it is possible to have some water instead of vodka. What a question - of course you can. But ... uh ... vodka is better. From her color. Although water is cheaper, vodka is still nicer. But only ice cold, straight from the freezer, and it is advisable to freeze a glass, so that if you pour it, it will already fog up so that wet drops into your hand, a short sandwich with black bread, with mustard and ham and that glass. Casting !!! Another cast !!! Call a friend !!! and FINALL !!!!! AAAAA !!!! OOOO !!!! To blame ...
Water can be generally.

And the syringe is good, but I don't have it. Therefore gloomily mnem-mnem-mnem. And the pickle is generally correct. Greetings!

Homogenization for leveling the temperature arc is everything !!!

[Countryman]

Countryman, it would still be nice to eliminate the temperature gradient (realizable in the orbital module, for example).

[Anatoly]

Anatoly, for orbital I lack practical skill. It was never so high. I am from ZRV-shny "chest".

[Ksenia]

Ksenia, BotkinThanks for the stuffing, I completely forgot. Made ham only a few times and all of the meat, cut into pieces.

[Svetlana]

Svetlana, yes, I have two special syringes, and I grind and cut everything.

Added Saturday 09 Apr 2016 10:34 PM

prepared brine

Yes, yes, exactly the pickle

What are all the same men on culinary forums strange interesting

I took a chicken (in the sense I bought a chicken), 1.7 kg, rolled the meat from its mortal bones, cut the meat from the legs into pieces, punched the rest and 1/2 of the skin into a homogeneous mass on a blender. I did everything very cold, really straight from the freezer, then with the same blender I killed 10% cream from the freezer with the same blender, spices - salt, peppers, cardamom, nutmeg. Then two spoons of ice vodka. Then the package, Biovin, 4 hours and on the way.

This is our exit still in the package. In the final stage of cooking, I inserted a thermometer. Here, through a hole in the bag, 15-20% of the total mass flowed out from the thermometer, which upset incredibly (although nothing was lost and went into the broth, which was already cooked from the mortal bones of that very chicken, the progenitor of everything. But it was insulting, painful - no, not It was a shame - yes, it was).

Extracting from the package, slicing, tasting.
The taste is good, not dry, but somewhere in the distance it still gives off a little cutlet. Not so critical, but it gives a little.
There are no complaints about the rest.
What I wish for you too (bows)

But really. How to insert a thermometer without losing juice?

But really

No options. The thread says a lot that a lot of broth is a bonus to a punctured bag. Duc, I think that this is not broth at all, but ... a solution ...