Homemade ham (collection of recipes for a ham maker)

Alaska - return!

This is the first time I use self-cetting.
I don't want to go to the cryogenic chamber, this frost \ defrost cycle, this phase transition ... This is not for me.
Thank you for the kind words (bows).

If there is no hunt in the cell, you will have to sprinkle it with nitrite and massage Et so that the topic is

I propose to "sprinkle with nitrite" skip and go straight to massage. And it will still be in the subject

Added Monday 11 Apr 2016 12:26 PM

Pending

this phase transition ... it's not for me

They say that it is difficult only for the first three hundred years. Then you get used to it.

There was a question.
Some lucky women have a vacuum unit in their garage of kitchen appliances. And with this ham. That is, it is important to have two devices at the same time. Important. Hotzza to conduct (with the wrong hands) a culinary experiment, the essence of which is as follows:
- there is such a technology of cooking at low temperatures sous-vide, the essence of which is placing the prepared product in vacuum and its further cooking at low temperatures;
- temperature regimes for cooking ham are conditionally similar to the regimes of sous vide;
- the option of compiling these two technologies suggests itself;
- minced meat is taken ready for cooking ham (already all pickled, chilled, etc., put into a vacuum bag and evacuated;
- then it is neatly pushed into the ham maker and placed under the spring;
- then it is prepared without piercing the bag with a thermometer (by time, conventionally 3.5 hours;
- cooled down and tasted.
The point is that the minced meat placed in a vacuum will not give edema, since it (edema) simply has nowhere to stand out, the vacuum bag has no free space for juice to stand out. At the same time, the bag with minced meat is quite plastic so that it (I hope) can be shoved (forgive me my French) into a ham maker.
It is expected to produce a very juicy ham with a minimum of losses.
I understand that I propose to experiment with others, that this may generate unnecessary costs, but if, but suddenly, someone wants to go into science and decides to experiment, it will be very interesting to know the result.
So it goes

["everyone has their own, the most progressive method"]

the vacuum bag has no free space for juice to escape.

Juice does not need space to stand out. The usual redistribution with accumulation and localization of fluid may occur.
**************
But in general - "everyone has their own, the most progressive method" (c), as they used to say at the Physics Department of Moscow State University in the very old years of my student life.

[Botkin]

Botkin, something similar have done already.

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.

I do this when in a shell.
Excellent sausages and other sausages.

There is a blank for Teskoma without a spring, but an SMS came to pick up the sausage syringe ordered for Ali. So Teskom without a spring is postponed until I test the syringe.

YYEESS !!!
Dear Gala10, thanks. I got an answer to my question, and very quickly. I climbed, looked, read. This is what I thought.
We'll have to buy a vacuum cleaner.
Gala10, once again, thank you very much (bows)

Added Monday 11 Apr 2016 01:23 PM

Gentlemen, advise a vacuum cleaner. Do not consider it for work

[Botkin]

Botkin, under the avatar of every member of the forum there is a good button "thank". Galina will be pleased

[Botkin]

Botkin, here is one of the topics on vacuum equipment https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=424130.0

I hope I already made her feel good, at least I pressed the button, for which I wrote.

Vacuumator? !!

[Botkin]

Botkinplease, always ready to help.
A vacuum apparatus - yes, it is a very necessary thing, especially in our difficult bread baking business.

[gala10]

gala10, Galina, why? evacuator ....

[Maria]

Maria, sous-vid ... and much, much more. And pickled cucumbers-tomatoes in a vacuum are a song ...

[Botkin]

Botkin, go to your messages, sent the letter.

I look at the forum about the vacuum cleaner. However, I have no experience in choosing home appliances. Is it possible to find out what reviews for this or that model, so as not to go through dances with a tambourine from zero? I really like the idea of ​​buying a vacuum cleaner home

I pressed the button, for which I wrote.

Ah yes Bootkin, ah yes ... Sorry, I repeat

Sorry, I repeat

This is quite normal ... I either did the right thing or diametrically opposite, which in my case means what I did and did, and what result - we will find out later))) GY-Y-Y
Why is the girl so red?

[Botkin]

Is it possible to find out what reviews for a particular model

Botkin, here comparison table by vacuum equipment. And questions about them should be asked in that topic.

The usual redistribution with accumulation and localization of fluid may occur.

Very sensible ... I will think (bows)

[Ham Chicken Busty Amateur]

Ham Chicken Busty Amateur

It. certainly not ham. It's more of a sous-vide. Prepared as sous vide, and in appearance as sous vid. But it's not a bit like wetchen, so I'm spreading it.
The first is pork and chicken stomachs. It came out a little dry, but fixable, I just wanted to see how it was there. The second was made by a technologist, there is pork, chicken, a little minced chicken, gelatin and spices. In terms of edema, it is good, that is, there is little of it, in terms of taste I won the first one. But, and this is the MAIN thing, we believe that it worked.
This is the first



This is the second


We all ate !!!

Botkin, it turned out beautifully, just use decorative tiles for walls
And you can talk about the second in more detail write in seconds and in what outfit from which armani they did.

I will unsubscribe on the second recipe, but for this I need to substantively interrogate one not the simplest girl. It will take a little time. I'll do it.

It. certainly not ham. It's more of a sous-vide. Prepared as sous vide, and in appearance as sous vid. But it's not a bit like wetchen, so I'm spreading it.

Have you already bought a vacuum sealer?

Nooo ... It's at work.
I told our Glana technologist, well, we messed up. She's her recipe, I'm mine. ITS turned out to be more interesting. My drier. but both taste good.
I have that rare clinical case when both at work and at home all the same hobby

I have that rare clinical case when both at work and at home all the same hobby

and once at work and at home ... So you are special? Were they playing with us (in order to mock)?

[Eve]

and once at work and at home ... So you are special? Were they playing with us (in order to mock)?

Sorry for interfering Evebut Botkin well, he doesn't sneer at all; about the fact that he is a specialist he wrote for a long time, I have been studying this topic for a long time, since I collect all the usefulness. He's a creative specialist

He's a creative specialist

Thank you very much, otherwise I was in a complete stupor ... really thanks (bows)
And I'm not special, I just love this business

In my opinion, even the coolest specialists here on HP are waiting for a lot of the most unexpected discoveries ...

HERE !!! THIS IS IT!!! THE MAIN ANSWER TO THE MAIN QUESTION !!!!
You can be as much as you want what kind of convex specialist to be (consider yourself as an option), but there is always a calm-o-oh-oh-so cute housewife who, in a couple of short movements, will do what you, with all your office and puffy cheeks, will not just do, but you can't even understand how (KAAAAK) she can do that. It is for such chips, variations, moments we (in particular) here and go.
Girls-boys teach, show, give advice !!!!
This was my best speech in the last three days. Please consider (bows)

[Botkin]

Botkin, well, the main thing is that you have fun.
Well, delicious, of course. But the main thing is fun.

))) Yes

Sorry to interfere, Eve

that's it ... I joked. so it seems used and not in your address.

[Eve]

that's it ... I joked. so it seems used and not in your address.

(Sorry, moderators, for offtopic, but ...)

You have a joke, Eve, neither by a smiley, nor by a phrase, even under a magnifying glass, is not visible.
And I just helped clarify the situation. If someone helps me like that, I'm only glad. No more interference with your territorial waters
Men, they are weak; who else but us, women, to protect them

Your joke, Eve, is not visible either by a smiley or by a phrase, even under a magnifying glass.

With all the infinite respect for YOU, I just hint: the post was not for you. Why run in vain for a magnifying glass ... Is it HALF to see your flaws

Added Wednesday 13 Apr 2016 9:56 PM

And I just helped clarify the situation.

she didn't seem to ask for help. And without you ... how can we figure it out ourselves, not far-off ..

[posetitell]

posetitell,

Everything was fine (bows)

but there is always a calm-oh-oh-oh-oh-so sweet housewife,

In short, Botkin, because of you, the two ladies fell out (and you, of course, assume the outcome ................... ...) Here. Either you will reconcile us, or I will be disappointed in you

Added Wednesday 13 Apr 2016 10:27 PM

But in life it is still easier than in virtual ... You can look in the eyes ...

Beautiful, Eve. I can hardly get your forgiveness for my stupid and unrestrained act. Having no inclination to think, I decided that I was allowed, but fortunately it turned out that I was not. Forgive me for my naivety and insolence, however, typical of men in general. But I still hope for your generosity and kind disposition, therefore more and more, I repeatedly ask you to forgive me, excuse and accept my most sincere ones.
Wonderful, Posetitell, everything was fine, I understood what it means to be a knight, now I have a goal and I strive for it.
Beautiful ladies, each of you had the opportunity to flash lightning and I am glad that I fell and hit me.
Thank you, I am grateful, grateful and encouraged. What, in fact, is required from a woman.
(bows)

And a stroke of a hat with a feather across the floor ...

Thank you, I am grateful, grateful and encouraged. What, in fact, is required from a woman.

Well, finally ... not in the eyebrow, but in the eye .... Well done! keep it up!! Personally, I have made peace and am proud of all of us !!

Added Wednesday 13 Apr 2016 11:05 PM

And a stroke of a hat with a feather across the floor ...

Well, Pavel, and you can be quite good for yourself ... DO NOT beat everyone with slippers and a nightcap on the crown ... The same goes from ours, from the USSR ... Here I have a request for you: write the same degrees in celsius, otherwise I'm crazy about your F / it's not difficult for you. and the support group = nice

moderators, you can ban me for clogging up the topic, but ...

in the spring, after reading delicious recipes and confusing the forum, introducing some strange stuffing into it, instead of, as everyone here does, say thank you for clarifying the situation, a number of citizens begin to be rude (Is it HALF to see your flaws; And without you ... where can we figure it out ourselves, narrow-minded..)

Sorry for the flood! I won't anymore. Also I apologize personally from posetitell

[Hope]

Well, Pavel, and you can be quite good for yourself ...

Hope, can I give you some advice?
If you click on the house next to the user's avatar, you will be taken to his Profile... There is an option "Show user posts".
So, so that you, as a new person here, do not make rash conclusions about someone, and then apologize for your statements, I advise.
Before starting up all such a bodyguard, I recommend running through the totality of these messages. The person initially censured by you may (and almost certainly) turn out to be quite decent for himself.

Once again, the moderators have forgiveness, but ...
I accept Eva's apologies, and she’s sorry for the magnifying glass, which “kindled the fire” (although this is part of her function) (the ladies, finally, shared Botkin evenly and honestly).

do not make rash conclusions about someone,

thanks for the advice

Let's get back to the topic? Here, for example, I have, for example, a whole piece (1.3 kg) of a pork loin chopped with brine (1.1 liters of water, 80 g of table salt, 2 tsp with a slide of adjika, 1.5 tsp of seasoning for pork, 0.25 tsp. hops-suneli, boil for 10 minutes, cool to 277K) in a volume of about 150 g, filled with leftovers, crushed with 1.5 kg ingots and installed in the refrigerator. Who and what thinks about this?

[Anatoly]

AnatolyAnd with what syringe they injected - for meat, or honey. I want to buy it myself, but I don't know which one.

And with what syringe they injected - for meat, or honey

Yesterday my wife saw in the pharmacy a 50-cube medical syringe with a 1.3 mm needle (what are these monsters doing to them?) And could not resist. The only thing is that the brine for injection must be filtered. The sediment can be returned to the remainder of the brine for pouring.