Homemade ham (collection of recipes for a ham maker)

[Anatoly]

Anatoly, therefore, after five years of use, I changed the two-lid holey pipe "Beloboku" for a stamped stainless can. Although before that to Belobok, I even made a high homemade stainless steel pan with my hands so that the broth that came out in big water would not lose quality.

Did I understand the message correctly: Biovin allows cooking without a pact, which is exactly what all ham-makers should strive for. The package in the ham business is a compulsory thing, but not obligatory. If there is a stainless steel "flask" with a spring-loaded lid, is that enough to get a product of magical quality and cosmic deliciousness? Yes? Yes? Yes?

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

hello forum users! I share my experience: nothing comes out of me, sometimes just a couple of tablespoons. I can't explain. you are techies, you think. The difference is in our methods: you do it in the water, and I do it in the LH

changed the two-lid holey pipe "Beloboku" for a stamped stainless steel can

How do you measure the internal temperature then? Or is it necessary to dance with a tambourine a dance precisely calculated in time from the collected statistics?

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.

My opinion: since so much broth has departed and the taste resembles a cutlet, it means that we have exceeded t

Added Sunday, April 10, 2016 3:53 PM

How do you measure the internal temperature then?

quoted only the first part of the question, because the second part of the question, to put it mildly, is incorrect. You will be rude, they will stop answering and advising you. t I measure in the same way as you, inserting into the hole at the top. But, at the same time, nothing follows

the second part of the question is, to put it mildly, incorrect. If you are rude, they will stop answering you

And you can decipher where and to whom I was naughty? Seriously, I see no reason for offense ... I'll try to reformulate. There are two options for temperature control. Direct, with a piercing of the bag and indirect - focusing on the already known cooking time. You have now convinced me of the correctness of the second, but with a piercing at the very end of the process. Thank you.

[without springs]

I cook in Tescom, in Biovin without springs... Empirically, I came to this. What I write about in each of my recipes. Liquids from 2-3 drops to 15-20 ml maximum. Meat is different. The thermometer is always in the center hole.

[Hope]

HopeHow long do you keep the ham in the LH? (I prefer white-sided in the cartoon, but there is also an analogue of biovin, which I also want to put into business, but dancing around a gas stove for constant control of the water temperature is not suitable).

I cook in Tescom, in Biovina without springs

Do not put springs when cooling?

I cook in Tescom, in Biovina without springs

And, of course, without the package?

How do you measure the internal temperature then? Or is it necessary to dance with a tambourine a dance precisely calculated in time from the collected statistics?

"What are you doing ?! That's why everything was written!" (c) S. Shnurov
"To me, too, binomial Newton!" (c) M. Bulgakov

Here she is, mine homemade ham maker... Isolated from external water. The probe probe goes through a hole in the center of the top cover

The probe probe goes through a hole in the center of the top cover

And nothing is squeezed out along it? Or has the structure been completely sealed?

Sometimes squeezed out, but purely symbolic. Up to a small oil film on the water. But my water in the outer pan does not reach the top edge of the ham maker 3-5 mm. So there is no direct contact.
Under the fungus of the top of the lid, I also slip the slats with an emphasis on the upper edge of the can, in the plane of the end. Various thicknesses, depending on the task. As a spring limiter.
And already in the pan itself, the second sensor is suspended without touching anything. From it comes the control of the electric stove, on which there is a pan, set to maintain the 80C. Power relay for VAZ tiles, Chinese control circuit, bought on Ali for 110 (seemingly) rubles together with delivery.

Now, by the way, it also works. I went to add half a glass of water. Evaporates ..

Hope, how long do you keep the ham in the LH? (I prefer white-sided in the cartoon, but there is also an analogue of biovin, which I also want to put into business, but

Angela, if after room temperature, then 2.5 hours. If immediately from the refrigerator - 3.5 approximately. THE TEMPERATURE PLUG BEFORE HOW TO PLACE IN THE LH:

WATER TEMPERATURE PLUG BEFORE HOW TO PLACE IN LH

Apparently, the point is precisely in the temperature conditions when preparing the minced meat. Do you put in the LH at room temperature, or with preheating?

For self-handedness - cool!
However, a thermometer. which is inserted into the lid, if the product is in the bag, how does it measure its (product) temperature without piercing the bag?

Question of the month prktchski

if the product is in the package

Local legends say that violinist no package needed. And the springs are optional. It is important to observe harsh temperature witchcraft when preparing starting materials.

Do not put springs when cooling?

No, I don’t. I can only put the spring on during aging - fermentation for a while, from 2 hours to 24 hours. But before heat treatment, I must remove it so that the meat does not shrink further.

, of course without a package?

In Biovin with a package.

And I forgot to write, I was in a hurry to the children on the street, that I cook in the electric oven.

Do you put in the LH at room temperature, or with preheating?

for myself, I chose the principle: to squeeze a minimum of trouble out of the process. T. about. basically - I take out their refrigerator - and in the DS. If the time of day permits, then I heat it to room temperature, putting it on the table. In addition, I do not know how preheating can affect (possibly negatively) the taste of ham ... I am embarrassed to repeat myself, but there are several experienced people on the forum, I just meticulously do like them, that's all. There was not a single puncture

Added Sunday, April 10, 2016 5:41 PM

However, a thermometer. which is inserted into the lid, if the product is in the bag, how does it measure its (product) temperature without piercing the bag?

ALSO PRO-O-O-Y-S-S - WHAT PACKAGE !!!!

[not heating]

I do not know how preheating can affect (possibly negatively) the taste of the ham ..

The preliminary not heating - when using nitrite salt. Nitrite can precipitate. Therefore, when using nitrite salt, the sausage is necessarily heated to room temperature, sometimes it is kept at room temperature for up to 12-24 hours. If the salt is ordinary, then a sharp heating can only lead to edema. Which is not so scary.

[Nadyush]

Nadyush, Thank you!

Only preheating is negatively affected - when using a nitrite salt. Nitrite can precipitate. Therefore, when using nitrite salt, the sausage is necessarily heated to room temperature, sometimes it is kept at room temperature for up to 12-24 hours.

KSENIYA, THANKS. I didn't know about it. So, after the cold in the room I will withstand, thanks again

[not heating]

The preliminary not heating - when using nitrite salt. Nitrite can precipitate. Therefore, when using nitrite salt, the sausage is necessarily heated to room temperature, sometimes it is kept at room temperature for up to 12-24 hours.

Where did the firewood come from?
I do everything without preheating, right after the hunger into the oven ...

Where did the firewood come from?

Recommendations for the use of nitrite salt for knowledgeable people, i.e. manufacturers of sausages.
And on the net you can find about it without any problems.

Give a tip to cognac too ...

If the salt is ordinary, then sharp heating can only lead to edema.

I cook without nitrite. I do not preheat after the refrigerator. That is, he mixed it, stuffed it into the refrigerator, then took it out and put it on the stove.
As I understand it, you are suggesting that since there was no pre-heating, as an intermediate operation between cooling (maturation) and boiling, we get edema?

Give a tip to cognac too ...

I won't give it straight away for vodka or cognac, and it seems like I didn't keep these links, because I read somewhere a year ago. If I find it, then definitely ...
In general, before buying nitrite, I asked people working in the sausage industry, since there was access to those. Because there were doubts about its use at home. But when they explained everything to me in a popular way, all doubts disappeared. I realized for myself: 1. 10 grams of nitrite salt per 1 kg of minced meat, although 15 and 20 grams per 1 kg of minced meat are put in production. 2. Before thermal treatment, warm to room temperature, otherwise sodium nitrite will precipitate.

Are you suggesting that since there was no pre-heating, as an intermediate operation between cooling (maturation) and boiling, we get edema?

I will assume that the raw materials were of excellent quality and the minced meat did not heat up above 12 * during kneading. Then the swelling can only be from sudden heating. The slower the temperature rises during heat treatment, the less likely a large amount of liquid will escape from the sausage. Something like that.

The slower the temperature rises during heat treatment, the less likely it is to release a large amount of liquid from the sausage.

I will check it in practice. If confirmed, I will engrave on board my Beloboka!

Added Sunday, April 10, 2016 6:53 PM

But fat, in any case, will be rendered, kmk ...

Something like that.

I went to think ...

Quote from here: "Technology of production of ham meat products" V. O. Basov, Ph.D., A. G. Zabashta, Ph.D., M. Yu. Obukhova, MGUPB (link to me for now)

When boiling in water, the loaves of ham products are immersed in water preheated to 85 ° C (with a water to product ratio of at least 5: 1).

Previously, the temperature of the raw material was indicated there at 5 ° C. Therefore, at the initial moment of cooking, the delta temperature is 80 °. Or in the prom. some water-retaining spells are used in production, or I again did not understand them ...

Homemade ham is not an industrial production, especially since they still won't give away all the secrets ...
Do as you like, choose the algorithm to your taste and wake up tabe Happiness ...

Do as you like, choose an algorithm to your taste

Here I agree by 1000%. Only by experience at home can you achieve a product that will suit you and only you. It took me almost three years. But now everything is on the machine, as I think with Pakat. The mechanism has been worked out and works for the benefit of the family.

all the secrets will not be given out anyway

So, exactly - spells like pre-scalding or dough loaf ...

Do as you like, choose the algorithm to your taste and wake up tabe Happiness ...

I'd like to get a stable (and juicy!) Product first ...

[Ksenia]

KseniaFor now, I want to learn how to cook ham on the stove, when I have mastered the whole algorithm of actions I go to the oven. I have a few questions for you as a guru? So, I put the ham out of the refrigerator for two to three hours before cooking. The ham is more or less warmed up to room temperature. Then I put the ham in a high saucepan, and fill it with cold tap water. The water is icy now. For a ham (which has already warmed up to room temp.) Is this not a temperature shock? Or is it better to take out a ham maker, put some water in a saucepan, and let them separately warm up to room temperature? And then put on a slow fire, pick up the temperature?

[Elvira]

is it better to take out a ham, put water in a saucepan, and let them separately heat up to room temperature? And then put on a slow fire, pick up the temperature?

Elvira, better this way, in my opinion. Especially when using nitrite.

[Ksenia]

Ksenia, Thank you!

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @, Ksenya, just do not leave at room temperature for 12-24 hours. This is the most suitable temperature for different disease-causing bacteria ...

I am, of course, wildly sorry. But during cooking, all pathogenic bacteria KILL!

But during cooking, all pathogenic bacteria KILL!

But before that, they manage to grind half the product and pretty much shit ...

just don't leave at room temperature for 12-24 hours

No, this is too much, I don't cook such delicacies to withstand so much. A maximum of 2-3 hours, and then almost from the first minutes there is warming up with an increase in temperature.

Friends, as I understand the logic of the question. The two most nasty types of bacteria are aerobic (+15 + 80C is the best temperature background for reproduction) and anaerobic (+5 + 112C are generally rare reptiles). It is believed that 120 minutes is the maximum period of stay of the product in the corridor of bacterial reproduction, in translation this means that it is impossible to keep it longer than 2 hours in the temperature range from +5 to + 80C. During these 120 minutes, the bacterial colony can reach the size when they release the spore, and after another 60 minutes the number of such conditionally isolated spores can become such that they release the toxin. Actually, the whole struggle is against this. Of course, then we will heat the product, BUT !!! We will not increase its temperature above 85C, which is the lower limit of pasteurization (death to aerobes), and even more so we will not raise it to + 117C (death to anaerobes). Therefore, from the point of view of classical food safety, it is categorically NOT recommended to carry out such keeping of the product at room temperature.
IMHO ... but it is recommended to get it out of the refrigerator and immediately into the water. BUT the water temperature should be kept no more than + 55C for the first hour, + 65C for the second hour, 75C for the third hour, and the rest (about an hour more) at + 95C. Then it is possible to get in the body of the product up to + 82-85C and at the same time the temperature difference (the famous "delta t") will not be large, which most likely (here I just have to make such word formation) will not lead to a large swelling of the product.
By the way, it is also necessary to cool the product quickly. The best way is to put the ham in cold water. It is due to the high density compared to air (cooling in the refrigerator occurs by air) density (something every 14.5), cold water will cool the product as much faster. (Extract from the second law of thermodynamics: the temperature of the contacting media is directly proportional to the difference in density of each of them). That is, keep the ham maker in cold (periodically renewed) water for at least an hour and a half and only then can you move it to the refrigerator. This refrigeration method will allow you to extend the shelf life of your

Added on Monday 11 Apr 2016 09:35 AM

oops ...

... ham for 2-3 days and significantly improve its food safety. Therefore, we start from the refrigerator. we return to it. Conclusion: cold is life. Alaska - return!
Graduated

In granite and on the wall! I'm waiting for my salary to be confirmed in practice.

Oh, granite is very good, it's just wonderful - granite. I am for )

I cook ham and sausage on the gas stove. For more convenient water temperature maintenance I use a divider. And with it the water reaches a temperature of + 80C for about 2.5-3 hours. Another point - on the sausage forum I saw the advice to release the sausage bars first into boiling water, and then after 2-3 minutes add cold water there to reduce the temperature. Then cook as usual. This should give a "crust" under the shell, I haven't tried it myself yet.

release the sausage bars first into boiling water, and then after 2-3 minutes add cold water there

And now the water-holding sorcery has arrived ...

This should give a "crust" under the shell

I thought a lot about the "crust under the shell" ... To no avail ... I did not think of anything about the crust in the ham. Could you explain the essence (I admit that the meaning) of such an action as a little into boiling water, then a little into ice, and then what? I really didn't understand.
Thank you (bows)

Could you explain the essence

The object is sealed to quickly fold the protein in the near-surface layer, which should prevent the juice from flowing out during subsequent actions.

[Botkin]

Botkin, Anatoly, as it seems to me, answered correctly. Where I read about it, there was no explanation. But I think the point is precisely in the rapid folding of the protein. But my juice is not lost anywhere without this action. To keep the juice in the meat, it is necessary to maintain the temperature regime during the preparation stages. Kolbaskin even wrote here why this is necessary. Or is it already a mess in my head from two forums

Added on Monday 11 Apr 2016 10:43 AM

The steps are as follows: immediately into boiling water (protein folding has begun), then add cold water to lower the water temperature so that swelling does not form. That is, we do not pull it out into the ice, but simply sharply lower the temperature of the boiling water.

Who pours verses from the watering can, who sprinkles, typing in his mouth -
kinky Mitreyki, wispy Kudreyki -
who will disassemble them!

Mayakovsky V.

Alaska - return!

PPKS

And Botkin should be placed regularly in a cryogenic chamber, so that such a valuable sausage maker would serve for a million-thousand-million years to new generations here on HB (I'm not ironic, I'm serious).

Thanks for the advice, I wrote it down.