Homemade ham (collection of recipes for ham makers)

Greetings.

Has anyone tried to knead a ham with such a dough attachment?



So far I made the only ham, cut the pork in pieces of 2-3 cm, and the chicken into minced meat, it is sticky, and thought it would stick well just.
But it seemed to me that although this knife was not iron, it nevertheless chopped up pieces and it turned out to be a sausage, I don't have a witchcraft yet and did so

I still made ham in the airfryer))) Pork with fat + turkey breast in the combine (not minced meat, but very finely) + seasonings. I was tormented for at least 40 minutes with putting THIS in a ham maker. After that, 30 minutes at 205 C, then 40 minutes at 85 C in an air grill. It was cooled on the table for 5 hours, then in the refrigerator. Impressions: tasty, but this is not a substitute for sausage, this is meat))) The child is already used to the store sausage on a roll I think how to disguise my meat as store sausage Although my husband liked it

After that 30 minutes at 205 C, then 40 minutes

Kaneshna paluchitsa baked meat, for this red-haired ...

[Maria Evgenevna]

Maria Evgenevna, to get a sausage close to the store, it is necessary to maintain the minced meat cooking temperature no higher than 85 degrees.

[Maria Evgenevna]

Maria Evgenevna, to get a sausage close to the store, it is necessary to maintain the minced meat cooking temperature no higher than 85 degrees.

Meat was afraid of something at 85 C in total ... And how long does it take to be kept at 85 C in an airfryer?

Added Sunday 14 Aug 2016 11:20 PM

Kaneshna paluchitsa baked meat, for this red-haired ...

And the baked meat is very tasty for us))) And while the child is at the dacha, we will have time to eat everything ourselves and experiment)))

it is necessary to maintain the minced meat cooking temperature no higher than 85 degrees.

This is if you do it with nitrite. If not, then it is possible at 205. Only then will the baked sausage work, and not like in a store.

Comrades, help who knows ?!
what spices are suitable for rabbit ham ?! Or what is absolutely forbidden to add ?!
And then today they tried one, and she smells like stuffed pike to us

And how long does it take to be kept at 85C in an airfryer?

I can’t tell, because I don’t have an airfryer. I cook on a gas stove. I have two thermometers - one in water and one in ham / sausage. I bring it to 75 degrees in the ham inside. You can calculate in time, but you need to find how much time you need to heat up per 1 cm of the loaf thickness. I don't remember this value anymore. Kolbaskin gave this parameter on our forum.

I can’t tell, because I don’t have an airfryer. I cook on a gas stove. I have two thermometers - one in water and one in ham / sausage. I bring it to 75 degrees in the ham inside. You can calculate in time, but you need to find how much time you need to heat up per 1 cm of the loaf thickness. I don't remember this value anymore. Kolbaskin gave this parameter on our forum.

Thank you, we will look (there is a thermometer)

Added Monday 15 Aug 2016 08:46 AM

This is if you do it with nitrite. If not, then it is possible at 205. Only then will the baked sausage work, and not like in a store.

I am without nitrite, next time I will try with it in a different mode

[Prank]

Prank, do you have a Bosch mixer? The girls mix the minced meat using the dough spiral attachments.
And such knives as in your picture - yes, they chop meat. Least of all intended for mixing.

[Prank]

Prank, do you have a Bosch mixer? The girls mix the minced meat using the dough spiral attachments.
And such knives as in your picture - yes, they chop meat. Least of all intended for mixing.

Taya, thanks. there is a mixer. But I was so worn out with these hooks ... the meat climbs up, I back it up again and smeared it all over and hold it in my hands for a long time. Therefore, I was tired and in the harvester to such a knife.I still have one nozzle in my harvester, but it probably won't pull minced meat for eggs and batter

Meat was afraid of something at 85 C in total ... And how long does it take to be kept at 85 C in an airfryer?

Convection oven for such cases device "living its own life"... It all depends on too much. Up to the position of the ham in relation to the air flow.

If done in water, then from my own experience and my dedicated research i would recommend at least four hours. Although myself for more than half a year updated technology and now I keep it around eight. Note. In the summer, I replace the snow mentioned there with ketchup bags, partially filled with water and then frozen in the refrigerator. A handy thing, reusable and you don't even need to change the water.

I ordered biovin. Has anyone ordered biovin on saip noman polish? How quickly is it sent and is there a track?

[Prank]

Prank,
Is the site exactly Noman? I ordered this on this, the names are similar, so I ask

🔗

[Prank]

Prank,
Is the site exactly Noman? I ordered this on this, the names are similar, so I ask

🔗

Lena, on this point please tell us how it was.

Hurray, yesterday I bought my first ham maker (I have Smile) - and voila, here it is, the first ham.



Well, yummy turned out. It's not good to praise yourself, but I just myself did not expect what would happen.
That's just something she's falling apart.
Chopped the beef and the turkey thigh into small pieces, finely chopped the carrots and onions. Art. I soaked a spoonful of gelatin in 50 grams of water, then poured it into the minced meat. 1 egg, salt, pepper, spices, mixed, roasting sleeve in a ham. I started, tightened the hooks, cooked in a saucepan for about 1.5 hours on the lowest heat. Then the night cooled down in a ham maker on a platter, rolled in a mixture of dry onions, bell peppers and turmeric, then in the refrigerator for a day. But all the same, something is missing for her, the ham, since it is falling apart. Although it does not affect the taste.

Mixed badly and cooked a little time ...

[Ham 100% Chicken Thigh ...]

Ham 100% Chicken Thigh ...

[Ham 100% Chicken Thigh ...]

Ham 100% Chicken Thigh ...

Made ham from chicken legs and breasts. At 1100. put 1 / 4h. l. nutmeg, papariki 1 hour l., cardamom 1 / 2h. l., dried garlic 2 tsp. with top, 18g. nitrite salt. The ham tastes a lot bitter. No one will tell you why the bitterness?

IMHO - a lot of garlic and paprika ...

Thank you. If you can have another question. I look at the pictures and everyone's ham is so ruddy, but I even have pork of a pale, pale pink color, and I’m not talking about chicken at all. Or am I doing something wrong, or my monitor sees everything in pink?

Do you have nitrite in your sausages?

Of course

18g. nitrite salt.

Luda, take it out harder ...
What nitrite, how much should you put on a kilogram of product?
If 0.6%, then it is not enough ...

So it is already salty with such a mortgage, and if you put it as at the rate of 22 grams, you will have to drink beer.

Well, I overlooked ... that's why I asked
And spices are in abundance for sure, that's why it tastes bitter

So it is already salty with such a mortgage, and if you put it as at the rate of 22 grams, you will have to drink beer.

Spices enhance the salty taste, less spices more nitrite salt, so you will have a normal taste and pink color ... Try it, good luck!

Thank you, luck won't hurt.

[Ham 100% Veal Diet.]

Ham 100% Veal Diet.

[without nitrite]

I haven't done ham since March. Carried away since then by the technology of sous vide.
And since I put the surplus left after filling the ham dish in the freezer all the past winter, I recently came across them there. I figured that they would be enough for almost a whole gas station. Moreover, they are already processed with all the spices. Thawed, added a little fat to the required weight. And I also finely chopped fresh parsley-dill leaves from the garden.And forward. As always, without nitrite... By rolled path.

And then the fantasy of the suvidist cut through me. Change heating mode in direction. To make it look almost like a sous (I like the taste there and the family is delighted - they ask and ask), but without vacuuming. In the end, the American adventurer Earl Rumford, who at the end of the 18th century was the first to offer this "Su view", must have had worse equipment than mine.
Placing the ham in the water set the maintenance mode in it thermostat at 75C.
At the same time I monitored the temperature in the center of the ham maker. After about three hours, when the temperature in the center reached 65C, he reduced the maintenance of the water temperature from 75C to 68C. And he kept in this state until the total total time of 10 hours. (The temperature in the center reached 67.2C by the end). Then everything is as usual. He took out, poured a large saucepan with cold water, three packets of ice frozen in ketchup bags, a ham in the same place. And all this in the refrigerator.

Today I took it out, took a sample. But it turned out great. Melts straight in your mouth. And the grip between the pieces is very strong. It is cut thinly and does not fall apart.

However, it is tricky - I must admit. The usual sous view is much simpler. It also does not require minced meat preparation. Only time and almost no hands. But on the other hand, the initial investment is dragging on. Vacuum system, bags ... I chose the cheapest one for myself.

I haven't done ham since March. Since then, carried away by the technology of sous vide.

I only make ham just suvid, because I put the biovin sideways in the boiling rod and so that the vacuum does not leak out. I take the package so much larger than necessary and use it 5-7 times while it is being soldered, gradually cutting off the soldered one.

Guys and girls, who in biovine makes how much cm do you have a ready-made ham less than a stainless steel form to study?

[about]

because I put biovin sideways in the head

I have eliminated this problem, I do not need to lay on my side. Therefore, baboutGreater variety of technologies are allowed. Sometimes just a keystroke.

As for sous vid, it seems to me there main temperature conditions, and the vacuum is just the next improvement step. In a ham maker, the general compression of the product during cooking is provided by springs, during evacuation - by external atmospheric pressure acting on the bag from the outside. And the separation of the product from external water can be achieved in various ways. It is not at all necessary to do this by brewing the bag. (I also use vacuum bags several times. But here I do without them.)
Only this should be discussed in another, sensible topic.

[Stuffed Lamb Ham.]

Stuffed Lamb Ham.

[Ham 100% Chicken Bedrastaya.]

The ram is gone, along the valleys and hills ...
And already there Ham 100% Chicken Bedrastaya.

[Stuffed Beef Ham.]

Stuffed Beef Ham.

[Ham 100% Stuffed Lamb.]

Ham 100% Stuffed Lamb.

[Ham 100% Chicken Thighs Diet.]

Ham 100% Chicken Thighs Diet.
And the kin does not wake up, the cameraman with the computer is in tears ...
And here is the movie, though 3 days later and another fotik ...

In order not to re-read the whole topic, take pity on someone, why ice in ham recipes?

[Ice water and packages]

Ice water and packages

[Pakat]

Pakat, Thank you.

Girls, boys, can someone tell me what's the matter. I have been making ham for more than a year, but this happened for the first time - as a result, raw meat was not compressed at all, it is scooped out with a spoon. Everything was done according to the rules - kneading in a combine, ice, nitrite salt, spices, aging for 24 hours at a temperature of 4 degrees, cooking. It was cooked with two thermometers, one in water reached 78 degrees and boiled for 3 hours, the second inside, when the temperature became 75 degrees, took it out, quickly cooled it and survived another night, but today ..... some miracles. It is a pity to throw out so much meat, but it is scary to poison the converted ones.
Added Today at 13:04
She pushed it back into the ham maker and set it to cook again.Here it boiled for 3.5 hours, the temperature inside is 78 degrees, I decided not to wait for the final cooling, looked - again the same thing, only a little denser, but still loose, you will take meat in your hands. Looks like curdled meat. I'll try to fry it, or maybe I'll have to throw it out, it doesn't inspire confidence.
Sorry, if I wrote in the wrong place, wrote to the materiel, but no one responds and the topic does not appear in new messages.

[Natalia]

Natalia, write how you did it, from what, with what, how much of what you put, how much you kneaded, etc. Describe everything — everything in great detail. It’s not clear what happened.

Beef pieces 1.5 x 2 and minced chicken, about 50 to 50, 1kg 100g. Nitrite salt 19g + spices for meat (I always put them in) about 1 tbsp and a clove of garlic through a garlic press - all as always. I kneaded with a Kenwood combine for 20 minutes, the threads were very good in the process, I added ice (from 100 ml of water) and the meat was cold. I tamped Biovin into a ham maker and put it on the balcony for 2 days, the temperature there is 4 degrees, in my refrigerator it never goes below 11. Yesterday morning I stood in the kitchen for 2-3 hours, then in a pot of water and on the burner. Thermometer in water and thermometer in ham maker. Cooked for 3.5 hours, when the temperature inside became 75 degrees, cooled with water and again on the balcony. This morning, a lot of water poured out (never before there was such an amount) and the meat can be taken with a spoon when pulled out, all hands are in meat, not pressed. After repeated boiling today (up to the internal temperature already up to 78), almost nothing has changed, the volume from the initial boiling has slightly decreased (from raw boiling by about a third), a lot of liquid has again merged. It already seems to me that the meat smells and looks like it decomposes, but I haven't cut it yet, put it in the cold, although it opened it immediately after the second cooking. For the first time this, I can not understand anything. How much has been done before, everything was always fine

[Natalia]

Natalia, well, the technology has been worked out, I see, there shouldn't have been any problems. But the raw materials were apparently bad. Very bad. Loose meat is not good. Since there are already signs of decomposition, I would not dare to eat this. It's a pity, of course, so much meat, but it's better not to risk your family.

[Ksenia]

Ksenia, now I looked, I will throw it out, the consistency is like a compacted pate, a little denser than the store from cans. I think the meat is to blame, although I bought it at the Carousel, I really don't know beef or chicken. Thanks for the help.

I think the meat is to blame, although I bought it at the Carousel, I really don't know beef or chicken.

Like this? I bought it with my eyes closed ...

I bought it with my eyes closed ..

Of course not, but it is packaged and looks beautiful. (I think about beef, I cooked chicken separately yesterday, everything is fine).

[Ham, 100% Chicken Busty.]

Ham, 100% Chicken Busty.