Homemade ham (collection of recipes for ham mills)

Tell pzhl, can you mix minced meat in a bread maker? I understand that this is worse, but my blender is without hooks, and the combine has been broken for 1000 years. Maybe a rye spatula?

And pachimu no way, just help the scapula to stir the minced meat ...

So these threads should also work out, just interfere longer? Or is it better to look for a mixer with hooks? Then advise pzhl, what power of the mixer is sufficient?

[Sasha]

Sasha, without threads there will be no monolith. And there will be just pressed meat / minced meat. Therefore, they are necessary.
And about the mixer, I only have 150 watts, but the truth is the GDR. Kneading usually takes 3-5 minutes for minced meat, about 10 minutes for chunks. Therefore, any one that suits you for the price will do.

[| Alexandra |]

| Alexandra |, you can just use your hands, stir with a spoon.

I understand, but I probably only have meat for dancing with tambourines, if we talk about sausage-ham. But there is no way out, I will try. I can't buy a mixer yet, apart from New Year's gifts, I now have 4 birthdays in my family, and I also spent money on Black Friday.

Added on Thursday, 01 Dec 2016 01:06

So how can you mix it in cotton, if all recipes are added with ice? Well this cover will ruin.

[Ham, 100% Stuffed Chicken, Diet.]

Xandra, is it impossible to replace ice with ice water?

Added on Tuesday, 06 Dec 2016 10:20 PM

Ham, 100% Stuffed Chicken, Diet.

[Pakatu]

Good evening, dear sausages. After a long study of the topic and, suddenly falling on me at a fabulously low price of Tescom's ham, I will bring you a photo report about my first ham. Thank you so much for your responsiveness in PM Pakatu Pavel and Elena Tim Lenochka
The pork and chicken ham turned out to be just super tasty, beautiful color and amazingly smelling.

Xandra, is it impossible to replace ice with ice water?

I did so, but there was no thread or homogeneity. I took a shovel for rye. You must choose some other mixer.

[| Alexandra |]

| Alexandra |To get "threads" when kneading in HP, you need to grind the minced meat with a blender, and if the meat is in pieces, then the process is infinitely lengthened. Then, really, faster with your hands (better in silicone gloves, warmer) or with a spoon.

notka_notka, Natasha, what a beauty! _{I do not put starch, without it it is also well pressed.}

[Natalia]

Natalia, with a start. Very beautiful ham turned out. I just want to take a piece

[Ham, 100% Indian, Stuffed, Diet.]

Ham, 100% Indian, Stuffed, Diet.

: hi: Hello. Take me into your ranks? I came to say to everyone who shares their secrets, a huge thank you. I have 0. A year ago I bought a Redika ham maker and once tested it in a multi-pressure cooker of the same company, it turned out to be dry pressed meat, it was not tasty .... and so the vintchinnitsa stood in the box until I saw your forum. I studied from the first page, I want to try a lot of things, My first ham as part of pork (neck + sirloin + brisket are all cut into pieces. I do not know what "edema" is and I did not understand, but I hope mine does not have it.? Half was vacuumized , too much for us. daughter doesn’t eat that, you see, don’t like it (she said a hundred times that there’s even more fat in the boiled pot, you just don’t see it ...), because the next one will be made of minced meat (she’ll certainly not see anything there. for baking, but they are not particularly convenient because they are too big. I saw that it is possible to use milk cartons (I started to collect them, but so far my son, seeing the package, was outraged - “don’t think about it!” and no arguments helped (in general, you need to secretly cook in a bag.Cooking in DSH using Pakata technology (there is no place to insert a separate huge merci Thermometer into Redica, so I tried to observe everything that I read I used nitrite salt, it turned out that it was easy to buy it from us (I found it by chance on Avito, sale from the factory type (go and take out 70r for kg drove up and bought from the back door
it remains to choose seasonings for your taste, THANK YOU for being

[Svetlana]

Svetlana, edema is the separation of fluid from the meat during the cooking of ham sausages. If the technology is violated, a lot of broth is released
A beautiful ham turned out And with experience they will pick up their seasonings

a lot of broth stands out

thank you, otherwise I was racking my head that there is swelling, I didn’t have it, so a couple of spoons of mb, (to be honest, I thought that how you get it already aged in the cold, namely on a ham, for example, caked blood ... well, like hematomas

[Svetlana777]

Svetlana777, Svetlana, you have made a very beautiful ham! I use one-liter freezer bags, they are just included in ham, they are also used for cooking, on some I have written up to 90 degrees, and on others up to 115. So look in your stores, maybe you have it too.

I use freezer bags, liter

Thank you for the feedback and for the advice, I rushed to check my packages, there are different companies for freezing (: girl_red: I pack it because I do it for freezing, as soon as I see the stock and grab it .... but somehow I didn’t know that they are of different volumes there are, I looked through my 3L everywhere .... eh .... I will look, but are they also sold in rolls?

Food bags with a size of ~ 18 x 36 cm are suitable, preferably denser ...

And I have eternal edema
For half a year I read all sorts of forums, tried to follow all the technologies and advice, nothing happens.
Threw products to translate
Apparently not destiny

And I have eternal edema

At first, I also had edema. But from 4 times I picked up the temperature regime and strictly adhere to it. The rest of the process technology is also important - salt, protein threads, ice water or cream. Try it. Get it

[Samopal]

Samopal, I think I've tried everything already
The threads are always, ice, holding in the refrigerator, cooking with thermometers in all places, a gradual rise in the cooking temperature, etc.
As a result - meat (of different composition) rusk and a liter of broth. After 20-25 attempts, my fuse is gone

After 20-25 attempts

Wow, well me too
And at first I did it with chicken, then with pork, now it's all about beef. There are also vegetarian recipes in the recipes, you must try ...

[Samopal]

Samopal, I have from any raw material, in any proportions, with different technologies, always the same result.
Consistency is a hallmark of skill

I do everything without pork, I don't really observe the temperature, the main thing is the temperature inside the ham maker according to the table, it comes out automatically ...

[cooking]

gradual rise in temperature cooking

And between the refrigerator and cooking, the temperature gradually rises? How much time at room cost?

[Rarerka]

Rarerka, yes already for everyone, and in time (up to 3 hours), and measured the temperature inside the minced meat, so that the room temperature, and in the water slowly raised to 30 degrees, as soon as she did not dance with tambourines

He brought meat, or minced meat, lie in a hunger, there is no mood right away ... Then, in a mixer with all the personal belongings, after mixing, I fill a ham and into a hunger for two days. Then immediately from it to the stove, whether hot or cold, I did not see the difference. It is heated for 3.5 hours, cooled down at night, in the cold. In the morning for breakfast, delicious ham ...

[Svetlana777]

Svetlana777, Svetlana, they are of different sizes. Both in rolls and individually in bags.
I have these.

Here's how it turned out to be an inverted photo ...

cooking with thermometers in all places, a gradual rise in the cooking temperature, etc.

and I didn’t find a thermometer, I couldn’t find it in Redmond, no matter how hard I tried, but in the LH ..at first I put it, well, for decency, but he almost died inside, then I thought - in figs it is needed there, it's just that the DSh electric temperature and so it shows the probe I don't have ... it turns out that I was just lucky to cook without edema on the first try ((( pah-pah

Added Tuesday 20 Dec 2016 03:20 PM

Both in rolls and individually in sachets.
I have these.

well ... we do not have such ... the current dragged itself from 2 large markets, rummaged through all the shelves: pardon: and it was not too lazy to trudge outside the frost below -30, and I was looking for packages

and I didn’t find a thermometer, I didn’t find where to put it in Redmond, no matter how I tried, but in DSh .. at first I put it, well, for decency, but he almost died inside, then I thought - in figs it is needed there, just the DSh electric temperature and so shows

Redmond and others like that, it is necessary to modify, under the thermometer, saw the grooves on the covers, or drill a hole in the center of the covers, under the diameter of the thermometer probe.
It is not necessary to keep the thermometer in the oven, took out the ham maker and immediately stick the thermometer into it. Cooling error can be neglected, inertia.

drill a hole in the center of the covers, to match the diameter of the thermometer probe.

Thank you, I'll do it - I'll drill, it's easier for me than sawing And again, thank you very much for your advice and recipes, after LH I don't even want to experiment with the cooking method

Minced pork ham 50% + 50% turkey thigh in chunks + 2% nitrite salt, 2 grated cloves of garlic, a little red and black pepper, 0.5 teaspoon of gelatin + 70 grams of ice water. Knead with a mixer, dough hooks.
For 2 days in the cold, minced meat ripened in a ham maker. Cooked at a temperature of 80 degrees - 2.5 hours, in 2 packages, one in a ham, the other on top .. It is very convenient to cook in such a large saucepan on gas, the temperature is ideally maintained on the smallest burner. After boiling, it was cooled in very cold water for half an hour. Then in the refrigerator for 12 hours. Delicious. Not a cutlet, ham, but a little dry. I would also reduce the salt.
The photo shows that there is swelling, but not with fat, but with clear transparent jelly, which was then peeled off from above.

[puel]

puel, It turned out beautifully. I would not remove the salt, it retains water.

[puel]

puelThis delicious ham turned out! I don't know, but I always have it too, even with a spoonful of jelly ... even when we buy ham or sausage in jars in the store, there is always jelly there too! I watched an advertisement for Teskomovskaya ham and there, after cooking, the separated jelly is poured, which I don’t do ...

I have no pictures from Elena BO, empty squares, does not open!

Added Sunday, December 25, 2016 12:18 PM

Girls, is nitrite salt required? My daughter gave me a ham, she hasn't brought it yet, tomorrow she will reach me. I want to cook, but there is no nitrite, what do you recommend?

[Lucilia]

Lucilia, you can do it with ordinary salt, then you do not need to remove it, you can immediately cook it.

... and eat in two days

Well, it makes no sense to store it longer, we will keep everything at once.

... and eat in two days

oh well, you are fooling a person. cutlets and even then we eat longer. and lies for 5 days. can be frozen calmly.
and we have enough recipes. look at me too

[Tumanchik]

Tumanchik, well, cutlets are cooked at a higher temperature, unlike ham. But still there are 4-5 days to eat. We lay there so much, did not spoil.

You are risky young ladies ...

You are risky young ladies ...

those who eat so much nitrite risk more

[Irishkina]

Irishkina, I’m not talking about its quantity. And about the shelf life

Girls, do you buy store-bought ham and sausages at all? We are buying here (it’s expensive for a quality delicacy, though), but it’s all with nitrite ... and we don’t even worry too much (there’s no time to think about it) that we’re at great risk. It's just that there is no way to constantly do your own, the rhythm of life does not often allow you to relax and housewife.

Girls, take in the "topic". I read the whole topic and bought a ham maker Teskiy. A child of 8 years old is on a diet. You can't buy anything. I decided to do it myself, only without nitrite salt. It is eaten in 2 days and not only by them. I make about 300-400 gr of veal and 700-800 gr of chicken fillet. 30% - minced meat, the rest - pieces. Loved it with fenugreek seeds and some dry garlic. The result is dense and thinly cut. I would like to clarify about the temperature regime, I can not figure it out. How much to cook it, what would be safe?

[Dear friends, help with advice.]

Dear friends, help with advice.

I just cooked, I don't know what. I cut half of the meat and made half with minced meat. She took out a ham, put it in a saucepan with water and cool on the loggia. It's cold there.
Then in the refrigerator until tomorrow?
I cooked for 2.5 hours without this newfangled thing of yours (thermometer). The spring squeezed the mass just a little bit, since the meat mass was loaded very tightly at once (I think, because of the minced meat). I hope the meat is not soggy.
I still want to buy this pribluda, which shows the temperature inside the meat. You are guided by that temperature, and not by the temperature of the water?
Give, pliz, a link to some site, so as not to buy the wrong tool.

All-all members of the forum with the upcoming holidays!

so as not to buy the wrong instrument.

It depends on the position of the ham you are cooking.
Is she lying with you or standing?

Countryman, thank you for such quick attention to my question.
I was cooking lying

Added on Friday 30 Dec 2016 10:41 PM

I mean, she was lying, and I was dancing next to

[Other options.]

Then, in order to measure the temperature inside the meat, one cannot do without brute male power in its delicate application. Refinement is required small, but locksmith. A hole must be drilled in the lid and the sensor must be pushed into the meat. (If you dare, I'll tell you in detail, I do just that myself.)
Other options.
A. Place the ham upright. The hole is still required, but it will be easier with the thermometer itself.
B. The temperature inside the meat should not be measured, but only the temperature of the water should be controlled, maintaining it at 80C and then after reaching it, keep it for ~ 3 - 3.5 hours. This was discussed in detail a couple of years ago.