Homemade ham (collection of recipes for ham makers)

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.

How tightly do you cut it off? And the idea is super - definitely worth looking in a pharmacy (50 ml injecting elephants from swine flu with a syringe for infusion therapy, an important thing for dangerous conditions; I also read that there is a 50 ml syringe dispenser, maybe it will do too, I need to joke)

And one more thing: she told her husband about the idea, he was very embarrassed - how to chop off the meat? It resists. Here is a cupcake - you can.
Therefore, the question is: is it strong that it resists, can I cope?

And how much salt is needed for cutting meat with a solution. What proportions do you have or taste?

Who and what thinks about this?

Marinate well, knead (if there is no massager) well, roll into a roll (tightly) and somehow stuff it into a ham maker. And then, according to the standard program: we will ripen, put it on for 3.5 hours, cool it down, get it, make a cut, and post a photo for our comrades. They will look and, as in the song:
... cool and condemn
his impulses that are too passionate

Something like this

How tightly do you cut it off? And the idea is super - definitely worth looking in the pharmacy

The filter should only let through solutions. And this whole idea is only suitable for pickles. Any suspensions (from spices) will clog the igloo 2-3 times.

I have been using a 20ml syringe for seven years, a 1:50 two-stroke mixture for a chainsaw dosing. But he immediately removed the needle there, putting on a piece of the IV tube instead.

How tightly do you cut it off?

Somewhere every 2 cm. Subtracted the method somewhere in the net, at the moment I'm just trying, I haven't seen the result yet.

strongly resists

My meat didn't try to escape. The liquid, according to my feelings, enters much easier than into a human sirloin. I stuck it almost to the full depth and slowly pulled it out, pressing on the piston.

What proportions do you have or taste?

Approximately 100 grams per liter per kilo of meat. Common table salt. Again, I will not give guarantees of total success, since the experienced pig is still only pickled.

roll up (tightly-tight) and somehow stuff into a ham maker

Duc, a piece was chosen almost according to the shape and size of the ham. You don't even need to fold.

Any suspensions (from spices) will clog the igloo 2-3 times.

Then it was boiled so that the aqueous extract of spices was. And it was filtered, of course. Three times during the chipping I had to blow the needle out.

Added Thursday, April 14, 2016 1:13 PM

Approximately 100 grams per liter per kilo of meat.

By the way, what will the Gurus say about this proportion?

Here is a video about preparing meat 🔗recipes / recipes-souvid-sous-vide / reconstruction-meat /

video about preparing meat

The way to get a steak for a couple of square meters. m.

what will the Gurus say about this proportion?

Here here the formulas for calculating salt and the technology of wet salting are given. And then - please - even in a ham maker, even without it.

[gala10]

gala10, Thank you. So I almost guessed it.

Someone asked where to buy nitrite salt.

🔗

Someone asked where to buy

Alas, the terry amphibian hinders paying for the shipment more than the cost of the goods.
I would like to cooperate with someone from my hometown ...

Someone asked

Thanks, I want to try with nitrite.
Sumerk, amphibian - the engine of progress (use vodka, and into the product, not inside)

(use vodka, and into the product, not inside

Number? The moment of use? Other subtleties? And couldn’t it be a little more theory?

I mix her darling in the amount of 3 table boats per 1 kg of product in the minced meat, and if a piece, then in the marinade. I just try to make the marinade dry (relatively, that is, not liquid), so I have it almost entirely on vodka and costs. Where it came from - I don't remember. Maybe from this forum, maybe from somewhere else. Before writing, I first read a lot. Habit. And I lost the source. I don't understand the theory. There is not enough knowledge. But pour))) And the result suits. At the same time, I cannot rule out the situation that if you do not pour, the result will not worsen. But I am pleased to spend it.
Sounds good, yes: "He spent vodka in a meat marinade. The people were surprised, but Botkin was glad."

But about using alcohol. And for sous-vid also.

[d]

3 tablespoons lodki

Kayaks or "cauldrons"?
Thanks for the technology. I'll try sometime. In theory, the action of vodka should be bactericidal and sterilizing. But you still need to ask organ chemists, if possible ...

Added Thursday, April 14, 2016 7:57 PM

But about the use of alcohol

So I assumed it was correct. Thank you!

Added Thursday, April 14, 2016 8:12 PM

I try to make the marinade dry (relatively, that is, not liquid)

When I get to the roll, I'll try to do it exclusively with adzhika (pasty concentrate), as I have done with chops and steaks so far.

Kayaks or "cauldrons"?

Motorboat !!!
A sailor's sailor sees from afar !!!

[Oleg]

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

I’m not Anatoly, but if I can, I’ll scribble a few words ...
Oleg, we have such a topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=20304.0
At your leisure, read, perhaps decide what / where to buy

Recently, I have had a lot of soft packages - now from milk, now from kefir (after making cottage cheese and cheese), and so here Zeljak said that he cooks sausage in such packages ... I decided to take a chance ...
And it turned out that it is very convenient, but there are also disadvantages
Firstly, the package enters the white-sided side and there are small gaps - this is a "+" for those who endlessly tore packages with springs ...
Secondly, the bags are really strong, that is, you can absolutely not be afraid to tighten the springs and hook the bag ...
But, in such a bag, I had only 1 kg of ready-made minced meat - I had so much actually, so it suited me ..
Well, and one more advantage: at the bottom of the bag, irregularities do not form and I also fold it neatly on top, so the ham's "butts" are absolutely even:

[Anyuta]

Anyuta, I will add.
Packages should be chosen exactly those in which milk / kefir is 1 liter. And not 900ml or 800ml, as it has now become fashionable for manufacturers. A liter holds meat up to 1.3 kg, and at the same time there is still a tail left to wrap it up.
For example, I have to run for a liter of kefir in Atak, which is the closest either in Khimki or Zelenograd. More precisely, as in the Attack with an opportunity it brings in, so I certainly take a liter of kefir with a passing load. Now there are about a dozen prepared packages in stock. In the shops of our native Skhodnya, packing is only of a smaller caliber.

Packages should be chosen exactly those in which milk / kefir is 1 liter. Not 900ml or 800ml

yeah .. I have this one for 900 ml ... well, now we already know in which bag what mass of meat fits ...

At your leisure, read

Class!
Thank you (bows)

very convenient, but there are also disadvantages

What about paint? Doesn't it wash off, or are you putting a ham in the oven? And then somehow there is no confidence in the benefits of dyes ...
Another question bordering on arrogance. Do you use nitrite salt? If so, where (we are fellow countrymen) do you get it?

[Anatoly]

Anatoly, although I do not live in Voronezh, but 12 km from Rostov, I ordered nitrite salt in Rostov-on-Don at Kolbaskidoma. ru and received by mail.

I ordered nitrite salt in Rostov-on-Don at Kolbaskidoma. RU

Yes, somehow reluctant to pay for shipping four times more than for the goods. By the way, I found the Voronezh theme, they collect the joint venture, so I'll join if they let me in.

SP-shku collected

And what's that?

["Whole pork loin"]

I present to the court a haminoid named "Whole pork loin"

Source preparation: A whole piece (1.3 kg) of a pork loin chopped with brine (1.1 l. Water, 80 g. Table salt, 2 tsp. With a heap of adjika, 1.5 tsp. Pork seasoning, 0.25 tsp. l. hops-suneli, boil for 10 minutes, cool to 4 ° C) in a volume of about 150 g, filled with leftovers, crushed by a 1.5 kg ingot and installed in the refrigerator. For various reasons, he stood there with an irregular massage for 32.5 hours, after which he was packed in a bag and placed in Belobok.
Cooking: During the first hour, the temperature of the water in the pan was raised from 14 ° C to 60 ° C, over the next half an hour to 80 ° C, after another hour it was increased to 85, during which it was cooked for another hour. Total 3.5 hours. There was no swelling, in the first half hour there was a minimal squeezing out of the marinade (a couple of holes in the bag did form, next time I will take a milk bag), later about a couple of teaspoons of fat squeezed out. The broth turned out to be a fig, was mercilessly poured out.
Post-processing: Rapid cooling with running water (14 ° C) for half an hour, 12 hours in the refrigerator.
Outcomes: The product is quite dense and juicy. It tastes a bit too much in salinity, which is not critical if consumed with a side dish or with beer.

And what's that?

And this is a joint purchase, when the cost of delivery is borne by all members of the "collective farm".

[Sumerk]

Sumerk, more than super.
Questions:
And when they put it in Belobok, did they immediately put it on the stove?
Do you raise the temperature over the period from 14 to 60 degrees by regularly turning the knob, or put the knob at a certain point and the temperature rises?
I haven't done it in one piece yet, so I'm preparing mentally, collecting advice.

[Sumerk]

Sumerk,
I'm proud of you. Whole piece ham rules)))

Added Saturday 16 Apr 2016 02:09 PM

I just want to put the brisket today, it is already prepared, it is waiting for me. He pulls his piggy arms towards me and, with his eyes, seems to say: "Put me in, put me in Biovin." Well ... don't refuse)

[posetitell]

posetitell, Botkin, thanks for the support!

And when they put it in Belobok, did they immediately put it on the stove?

Yeah.

by regular turning of the knob or put on a certain point

We have a simple gas stove, so I put the thermometer in the water and set the flame to slowly rise. So, while maintaining the temperature, you have to regularly correct the position of the handle, because it strives to crawl somewhere at 0.1 ° C in 2-3 minutes.

did not make a whole piece

Yes, I, too, for the first time at such a swing.

[Sumerk]

while holding the temperature, you have to regularly correct the position of the handle, since it strives to crawl somewhere at 0.1 ° C in 2-3 minutes.

You will have to buy a multicooker with a temperature step of 1 degree or a sous-vide cooker. The process will be greatly simplified.
Sumerk, the ham turned out gorgeous!

[Sumerk]

Sumerk, Anatoly, ham - class! Congratulations!

You will have to buy a multicooker with a temperature step of 1 degree or a sous-vide cooker.

Not at all necessary. Especially for white-sided I bought the simplest one for 5 liters, but with a multi-cook, albeit primitive: 40 degrees with an open lid, 45 with a closed one, 70 with an open one, 75 with a closed one, etc. - that's what you need. And I love the white-barrel for this - I packed it in a cartoon and no dancing with a thermometer.

What about paint? Doesn't it wash off, or are you putting a ham in the oven? And then somehow there is no confidence in the benefits of dyes ...
Another question bordering on arrogance.Do you use nitrite salt? If so, where (we are fellow countrymen) do you get it?

No, it is not washed off. I don’t raise the temperature to 100 C, but I don’t worry about the inner side - the product is already in contact with the meat, and then I wash it well ...
Yes, I use nitrite - well, in the subject I told you where to read everything - everything is written there ...

So we will stock up on milk bags. True, honestly I haven't seen a liter for a long time ...

By the way, seven hours after opening (storage in the refrigerator), excessive salinity is no longer felt. Why did it happen?

Why did it happen?

There is a process of "ripening" and, as a rule, within a day or two, the taste seems to "even out" and acquires exactly the sausage taste and saturation. I hope I wrote it clearly

I hope I wrote it clearly

Clear. I am afraid, however, that the yummy will not live to full maturity.

Clear. I am afraid, however, that the yummy will not live to full maturity.

Leave at least a piece there and the cut (at the cut site) will change after ripening.

And today I'm steaming pork skin. I started it for three hours. To then wrap the ham in it before cooking. The skin was caught from the back, if you just cook it right away with the ham, it doesn't boil down to good softness. Now, if from the flank, then it's okay and you can right away.

Irina Tumanchik has there is this way ... But for a number of reasons I go "my way".

Konstantin, there will be a ham in a cat

La cotica or cotenna is the gastronomic term for pigskin in Italian. For example, the dish Fagioli e cotiche accordingly sounds in the Russian interpretation Beans with seals. (from LJ Pratina)

[Nikka]

NikkaI can imagine what will happen. I made a shell from a thin skin more than once. But now it has become difficult to buy it. Wholesalers are ahead, only thick is available. With her it turned out unsuccessfully in the old way, now I'm trying it differently. I have already taken it out of the steamer. One and a half hours, in my opinion and a tooth, was enough. Tomorrow, I will probably continue with a bookmark.

I always feel some strange excitement, getting ready-made from the dishes in which it was cooked. But what if. what if. well how ...
But no! Everything is excellent, decent, fiery !!!

[Botkin]

Botkin, the meat was just wrapped in a roll? What kind of preliminary preparation (stuffing, pickling, soaking)? It turned out, of course, great! You will teach us soon ...

I was looking for a good podcherevok, but ... I did not find a good one. Then he took a good brisket, 1.3 kg in height, marinated it without shame and conscience, but did not inject it, regretted it, I am also a man, salt, pepper, pepper, basel, bitter. I smeared all the garbage and then garlic a little more. I didn’t write it down, I don’t know how to write it down step by step. Not matured yet. But periodically he took with his hands and for 3-4 minutes he massaged so tightly. And I did this to her 3 times. Shamelessly. Upon reaching a pleasant smell and after 24 hours (with a tail), I pressed it for the last time, rolled it into a roll and into a ham maker. Into the water, 3.5 hours to 82C inside. cold water, refrigerator until morning.
Today I got it out, took a picture, took Borodinsky, greased it neatly with mustard grain and drank my morning tea with slices of the aforementioned ham. And it was good for me, which I wish YOU all. (bows)

[Botkin]

Botkin, thank you, everything is so detailed and deliciously painted that it urgently attracts you to a feat!

Everything is excellent, decent, fiery !!!

Fascinated. Class!

massaged so tight

But I wonder if professional massage of meat is very different from amateur massage of a person?

This is the topic +18

This is the topic +18

Oh...
In fact, I'm trying to figure out if I'm massaging the meat correctly for the ham maker ...

It's not just that, there is a risk of getting used to and drawing in near and far)))

there is a risk of getting used to and drawing in close and distant

Well, I already observe an outbreak of an acute hamster among near and far.Some of them lick their lips on a ham, some of them dig out from the bins (it turns out that two acquaintances have unpacked Beloboks for several years). Takshta is not scary. Now there would be another master class of gastronomic massage ...

Will be blown to hell for spreading. Nobody will bring ham afterwards. All will be smeared, but one from[/ s] to disentangle. I will not say