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Homemade ham (collection of recipes for a ham maker) (page 73)

3do4ki
Konstantin, for me just a package is not an option at all. I think this is very harmful.
I even replaced the foil with ceramic pots.
So I will experiment further.
I hope for tips from experienced.
Botkin
And who tried to bake Biovin in the oven? What are the temperature and time parameters? Share, connoisseurs


Added Saturday 23 Apr 2016 8:02 PM

erika75
Another try is still fighting)))))
Homemade ham (collection of recipes for a ham maker)
Homemade ham (collection of recipes for a ham maker)
But it seems to be better in taste, not so dry, but of course it is still far from masterpieces in this topic
Akvarel
Quote: 3do4ki

Konstantin, for me just a package is not an option at all. I think this is very harmful.
I even replaced the foil with ceramic pots.
So I will experiment further.
I hope for tips from experienced.
I'll insert my 5 kopecks. I agree for the packages. There is a white-sided one, I want to replace it with biovin. Into the account of foil and pots 50/50. Aluminum salts are oxidized only by acids - we don't cook acidic foods and milk. The pots are made of clay and contain a mixture of mercury and heavy metals.


Added Sunday 24 Apr 2016 00:31

Oksana, good ham. Looks appetizing and sliced ​​thinly.
Sumerk
The roll was declared unsuccessful.
My girls rejected dried apricots as a filling. In addition, the roll itself did not contact (it was probably necessary to make dried apricots mixed with minced meat). There will be no report and photos, in general ...
MariV
Pakat, hacked a lamb? the villain!
Sumerk
Quote: MariV
hacked the lamb? the villain!
Mary's was lamb?
MariV
Sumerk, was!
Sumerk
Pocahontas or turkey fillet, whole piece (do not send!).
Homemade ham (collection of recipes for a ham maker)
Initial data: turkey breast fillet 1.6 kg, Belobok ham, saucepan, water, gas stove, two Chinese thermometers.
Marinade: similar to the previous ones, it was made immediately for two pieces of meat (2 liters of water, 160 g of table salt, 4 tsp. with a slide of adjika, 2 tsp. seasoning for pork, 0.5 tsp. hops-suneli, boil for 10 minutes, cool to + 4 ° C)
Preparation: extrusion with brine, massage, exposure for a day in one container with a piece of pig loin (perhaps I will publish it).
Cooking:
18:00 The turkey is set in the pan. Water + 14.5 °, body + 4 °
19:20 Water temperature + 80 °. Stabilized.
21:30 Water temperature + 80 °. Body temperature + 71 °.
Post-processing: Sharp cooling. After 12 hours, it was removed from Beloboka and returned to the refrigerator.
Total: The bag survived, with about 75 g of juice left in it. Cutting and sampling were carried out 18 hours after cooking. The product is juicy, very tasty, another 12 hours of aging led to a complete delight. The wife and daughter are crushing on both cheeks.
gala10
Anatoly, what a beauty! I haven't done it in one piece yet, but it's time.
Happy Holidays!
posetitell
Happy Holidays!
Anatoly, great products, thank you so much for the details!
Sumerk
Quote: gala10
I haven't done it in one piece yet, but it's time.
Not that word! For my taste, it turns out a delicacy of higher rank than chopped ham sausage.
Quote: gala10
Happy Holidays!
Thank you! Mutually. Happy Easter, May Day and Beltane in one bottle!
gala10
And here's my ham today:
Homemade ham (collection of recipes for a ham maker)
Turkey thigh fillet in pieces + nitrite + seasonings. Ham maker "Teskoma". Cooked at Shteba.
Sumerk
Quote: gala10
my ham today
Handsomely. I'll wait for the nitrite - I'll also paint the meat.
Pakat
Botkinwailing and sobbing without a mixer ...
My Phillips got covered, 275 watts, honestly served 15 years, started looking for a replacement, found a suitable one and bought 600 watts, at half price, brand new in the package.
Picture in materiel ...
Sumerk
The pig is another.
Homemade ham (collection of recipes for a ham maker)
Sources: 1.3 kg of swine (whole loin), marinated in the same container with Pocahontas (see above for marinade), but 16 hours longer.
Treatment:
15:50 Placed in a saucepan at + 15 ° C
19:00 Water temperature + 80 ° C
20:20 Body temperature + 74 ° C, sharp cooling.
Total (32 hours later): the pork turned out to be juicy, appreciated by a wide group of drunken people on "oh, how good!" Subjectively, the loss of juice is slightly more than expected.
Shl. The photo was taken by the phone, for the quality do not kick.
Pakat
Kanechna, I'm wildly sorry, but what does this have to do with the ham maker?
Rarerka
Pasha, as far as I understand, Anatoly prepares all his products in a ham maker. A whole piece of meat fits well there too
gala10
Quote: Sumerk
The pig is another.
Anatoly, skill is growing right before our eyes! It turned out beautifully.
Sumerk
Quote: Rarerka
Anatoly all his products in a ham maker and cooks
Exactly. And the strict definition of ham assumes a whole piece product ...
I already unconsciously choose a piece of meat according to the shape and size of Beloboka.
posetitell
Quote: Sumerk

I'm already unconsciously I choose a piece of meat according to the shape and size of Beloboka.

Give Freud to every sausage maker / sausage maker !!!
And on sabzh - I shamelessly tyryu your recipes
Sumerk
Quote: posetitell
shamelessly tyryu your recipes
Yes pzhalsta! It would be that tyrit.
gala10
Anatoly, isn't it time to start making out recipes? In the subject, all this will be lost.
Sumerk
Quote: gala10
Isn't it time to start decorating with recipes?
This requires confidence in one's own skills and testing for consistent repeatability of the result.
Botkin
Quote: Pakat
Picture in materiel ...
And where is the militia?


Added on Tuesday 03 May 2016 01:43 PM

Homemade ham (collection of recipes for a ham maker)

An example of the fact that you do not need to pickle for a long time. So it turned out that I lay in the refrigerator for three days (it turned out) and then it was cooked right up to the fibers.
But tasty, unusually, almost on the verge of a foul, but tasty.
Pork, neck, marinated, as if on hand, crumpled, like undermined, which is probably noticeable by the layering of the product. But delicious!
In the evening, if I have enough strength, I will lay out the clean beef. That is, the pieces are small, the minced meat with beef fat is fine, the spices, as well as in Biovina, fell on hand.
There is an opinion that "ham" from a whole piece does not quite have the right to develop in the theme of "ham". Rather, it is baked / cooked using the sous vide technology, just a ham maker served as a form. I've already wandered along different branches and came to this opinion.
By the way, it turns out very decently if you make exactly sous vide in the industrial version of preparation. People does not understand what it is, but if you give it a try, then it consumes with great pleasure. Especially if a little bit of the essence is smoked on cold. Really tasty, budgetary and natural.
Happy Victory Day everyone !!!!
Sumerk
Quote: Botkin
"ham" from a whole piece, not quite eligible for development in the theme "ham"
Everything is quite complicated here. On the one hand (according to the classics), only whole salted-smoked ham has the right to be called ham. On the other hand, the public now insists on classifying exclusively boiled ham-minced sausages in this class ...
Countryman
Quote: Sumerk
Everything is quite complicated here
Yes sir. Especially given the fact that in science the Russian name ham derived from tire, i.e. from dilapidated, stale.

They say that the French have a hare (not a rabbit!) It is customary in its raw form to almost plow until plowing. This is probably the true (FrenchmanRussian) ham.
Sumerk
Quote: Countryman
the French have a hare
The French took a lot of things out of hunger ... As I imagine a hare (not rabbit) ham - I begin to giggle nervously.
Pakat
Whole ham - classic ham ...
Ham, loin, ham, large chunks, their centuries-old production did not require ham makers, but meant mass production on the farm and in the village.
Ham makers made it possible to produce meat products for individual consumption in an apartment in an urban setting.
Therefore, I think that these topics should be divided and let everyone go their own way ...
Sumerk
Quote: Pakat
I think these topics should be separated
And where, after separation, can the molded (crushed in Belobok) one-piece production live?
Pakat
Why crush a piece in a ham maker, because it practically does not squeeze. And the size of the piece is very limited by the size of the ham. It is enough to wrap a piece in parchment, foil, etc., tie it tightly and cook to your health ...
Sumerk
Quote: Pakat
it practically does not squeeze
It is quite compressed, by the way. A fairly young pork loin almost perfectly fits in Belobok. For me, this is exactly what you need and it turns out.
MariV
Pakat, Pasha, there was a case, and they made ham in a juice bag. And it worked out well.

Botkin
I believe that everything that could be consumed or preserved in one piece in ancient times was used. Trimming, including "boning" - is the lot of poor food. And this is the case for all peoples. And the same people also wanted a piece. So the ham appeared, first in a barrel, crushed by oppression and taking the form of this barrel, and then they began to invent different forms, so that it would look like cooked in a barrel. This is my little knowledge of the history of this product. Although...


Added Tuesday 03 May 2016 4:07 pm

In Russian villages there were such forms, hollowed out of wood, similar to small and deep troughs. Top cover, bends on the cover. The trimmings and fat were salted, wrapped in a rag, placed in this hollowed-out form, covered with a lid, pressed against the floor with oppression. In a sense, it's a ham. But not from a single piece, the whole has a different fate.
Sumerk
We go to Wikipedia ...
Ham (ham, from shabby; opposite to fresh, fresh) - salted and smoked pork ham, back or, less often, front shoulder; other parts are also smoked, for example, ribs; there is also deer ham, turkey, chicken, etc.
According to GOST R 52427-2005 Ham is a product made from pieces of boneless meat, salted using massaging, ripening and boiling in order to create a monolithic structure and elastic consistency in the finished product.
So the whole question is whether we believe historians or GOST.
Botkin
GOST - definitely !!!
The wikipedia was invented by the Americans - they are spoiling us here !!!
Sumerk
Quote: Botkin
The wikipedia was invented by the Americans - they shit for us here
Well, the first part I also came across from Mr. Pokhlebkin, sort of like ... But I have to check.
beseder
Hello, friends, read the topic “Homemade ham (collection of recipes for ham makers)”.
Thank you very much for many interesting and informative things, but it's difficult to master it the first time.
Here are two recipes for discussion on which I will cook today.
Pork roll with ham Redmond:
1.600gr. cervical carbonate
24gr. nitrite salt
5gr. Sahara
3 to 4 teaspoons unsalted vegetable mixture
5 slices of sun-dried tomatoes
5 pieces. prunes
3 pcs. dried apricots
15gr. gelatin
Chicken roll in a shredder from Biovin:
1.200gr. chicken leg meat
18gr. nitrite salt
2 - 3 tablespoons vegetable mixture without salt
50g. walnut
15-20g. gelatin
I mix everything thoroughly by hand and then put it in a vacuum box for 48-72 hours in the refrigerator, during this time I mix thoroughly 2-3 times.

Ice and ice. water is added to the minced meat to cool the minced meat during mechanical mixing, whether it is necessary to add ice or ice. water if everything is cut into pieces and mixed by hand.

As I understand it, ice or ice. water is added up to 10% by weight of minced meat so or not?

Does the piercing of the bag to measure the inside temperature degrade the quality of the ham or not (broth running out)?

I will be glad to your advice and tips as I am just learning.

Best regards Boris

P.S Special thanks to Pavel (Pakat) for his topic: Homemade ham without swine (we cook together with Pakat). Today I will cook using his technology in the oven.

francevna
beseder, Boris, after kneading the minced meat, I immediately put it in a ham maker and keep it in it for 48 hours. Then I cook.
beseder
Quote: Botkin

Normally, a person starts ... What will happen next ...
this is my third approach to making ham after learning mat. part and your recipes in this topic, I ask you to essentially speak out harshly critically only my result depends on you, dear.

P.S Perhaps I missed something, did not take into account, did not understand ... I want to achieve perfection!


Added Sunday 08 May 2016 5:03 PM

Quote: francevna

beseder, Boris, after kneading the minced meat, I immediately put it in the ham maker and keep it in it for 48 hours. Then I cook.

I haven't tried it with minced meat yet, because I don't have a stationary "kneader", but there is a manual Braun, I think in one bowl ice on top of another with minced meat and mix.
francevna
Boristhat minced meat, that minced meat, a mixture of minced meat with pieces of meat, also kneaded with a hand mixer and even with a spoon by hand. Add ice or freeze it a little to keep the temperature low.
(My husband gave me a dough mixer, so the next kneading will be done with a hook)
Pakat
Better not a hook, but a flat contraption, it interferes with the meat mixture better ...
francevna
Pakat, Pavel, I think with a flat spatula for minced meat. And for lumpy meat, many recommend a hook. How do I accomplish my goal. I cooked a lot of meat in the sous-vidnitsa. But from the minced meat, rolled through large cells, the grandson (6 years old) liked the ham, I will cook this.
Sumerk
On this topic. We add ice in order to keep the minced meat rushing upward and, in passing, saturate that minced meat with moisture. It makes sense to pierce the bag only if you want to get a dense dehydrated product. True, you can measure the inner temperature of the figs without piercing. Personally, I figured out the moment of sticking the thermometer - 2 hours 15 minutes after reaching 80 degrees of water. This dao, kmk, should be calculated based on statistics in individual local conditions. Otherwise - go for it, and it will fall off to you.
suvoyka
beseder, in my opinion, in both recipes there is a lot of salt, especially in the second one, well, or very little meat, you definitely did not confuse anything? In general, I have little idea of ​​what 200 grams will do. meat in a ham, and with so much nitrite, no matter how you eat it ...
beseder
Quote: suvoyka

beseder, in my opinion, in both recipes there is a lot of salt, especially in the second one, well, or very little meat, you definitely did not confuse anything? In general, I have little idea what 200 gr will do. meat in a ham, and with so much nitrite, no matter how you eat it ...
Yes, there is nothing confused in the first 1.600gr. cervical carbonate, and in the second 1.200g. chicken leg meat.
Anchic
suvoyka, normally there is salt, less than 2% is obtained from the meat mass. And on average, about 2% of salt is considered necessary. When I put 1.8%, my husband says that he is not salted enough.
alaborg
Many, as I understand it, do not like to knead minced meat with ice crumbs (I use frozen broth) by hand. Not entirely comfortable due to the fact that hands freeze instantly. I don’t know, maybe there was already somewhere and I missed a kind of life hack, but I’m doing it simply. In a nearby store I bought a pair of regular work gloves and a pair of thick rubber gloves one size larger. Next, I put on construction gloves, rubber on top and kneading the minced meat turns into a sheer pleasure. The main thing is to take the dishes deeper and larger. Tactility decreases and it is easy, carried away by the process, to miss a piece of minced meat, which tends to fly past the dishes
Manual mixing, in comparison with automatic mixing, practically does not differ, if we take, for example, a small alteration from a manual construction mixer. Mixing with a bread maker did not suit me by definition, because I prefer to make ham without adding minced meat and from well-aged (at least 4 days), salted meat.

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