Homemade ham (collection of recipes for a ham maker)

there the lowest is probably -100

Well, then just a slow cooker.

Natasha, another divider and a large pan volume helps to maintain a low temperature of water (below 100)

[Natalia]

Natalia, Ludmila I was ahead of me - a divider to help. With its help, I easily need the temperature to be maintained. Not even on the weakest burner.

Thank you, little girls, for some reason I also thought about the divider! I can't master the second cartoon, and the kitchen is 5 meters
Experiment - in the oven for min. - 140 deg.

[Ham, 100% Chicken, Busty, Diet.]

Ham, 100% Chicken, Busty, Diet.

Girls, and the divider is Vesch !!!!!! I am very pleased with the purchase.

[Second time:]

Girls and boys, read the topic up to 190 pages so far. The first time I made the ham according to Tescom's instructions, that is, I kept it in water at a temperature of 80 degrees for 2 hours, I did not measure the temperature inside, I removed it, cooled it, there was little broth. Delicious, ate, but more like an amateur cooked sausage of the Soviet era. Second time: After reading this topic, I put a thermometer inside the minced meat in order to reach a certain temperature inside and not eat undercooked meat. And here the question arose: how do you, with an external temperature of 80, the internal temperature reaches 72 degrees in just 3-3.5 hours. For an hour and a half, my internal temperature has been kept at 65 degrees, and that's it. I have already added a twinkle, brought the outer one to 85 and sang to her and danced. No! 65 degrees and that's it. And the Teskomovskaya spring has already gone all inside, and the internal temperature stands still. How can it be? I've been cooking for 4 hours. Can you figure it out and shoot it already?

[Valeria +]

Valeria +, I suspect that the heating was fast, and your sausage gave a strong swelling, so the whole spring has gone I would have already removed

[Rarerka]

Rarerka, Thanks for the quick response. But the temperature rose slowly, starting with cold water, on the smallest light, for about an hour and a half. In an hour and a half, the outer one reached 80 degrees, and the inner one reached 60 degrees. Then + another half hour from the very beginning it became 65 degrees. And just now, after 4.5 hours it became 69 degrees. That's why I'm surprised: how is it that other people have an internal temperature of 72 degrees. in just 3-3.5 hours? Where is the smiley face tearing his hair out?

Where is the emoticon

Like this
And before heating on the stove on the table, was it heated to room temperature?

People are simply obsessed with the outside temperature, but even if it boils, if only the temperature inside matches the meat ...

[in the top paragraph]

No, how? Here is a quote from "sausage maker", he is a professional, do I understand correctly?

Stage 4. Heat treatment. Everything is simple here - we put a loaf of our ham in a container with water and put it on a very small fire. The criterion is strict - the temperature should not rise above 80 degrees. Celsius.

You Pakat have often quoted MariV:

From the primary positive to 40 degrees, there is an active multiplication of harmful bacteria in meat products. "After reaching the required internal temperature, all harmful bacteria will be destroyed. Beef - 69 ° Steal - 77 ° С Lamb - 81 ° С Pork - 85 ° С

The molds are placed in a boiler with water having a temperature of 90-95 * C, then the temperature is set at 80-85 ° C and cooking is continued until the center of the product reaches 68-70 ° C. The duration of the boil depends on the size of the ham and averages 50–55 minutes per 1 kg of weight. "

And in this quote in the top paragraph it is written to reach the internal temperature of a certain type of meat, and in lower - just reach an internal temperature of 68-70 gr. Which paragraph to believe?

In addition, many wrote here that if you exceed the outside temperature, you get not a ham, but a boiled cutlet. So I'm fooling around for 4.5 hours already.

And before heating on the stove on the table, was it heated to room temperature?

Nope. I did not warm it to room temperature, so that the bacteria did not have time to multiply quickly. Yes, and here I read that many do not.

[internal]

You need to believe by internal temperature.
And no heating to room temperature, from the hunger directly to the oven ...
The sausage maker has the same conditions, I have my own ...

You need to believe by the internal temperature.

So this was the question. Why do people have an internal temperature of 72 degrees in 3 hours, despite the fact that they also keep the external temperature no higher than 85 (they themselves write about it), but my internal temperature after 2.5 hours of cooking stopped at 65 and so it stood for more than an hour and a half ...

How can it be?

However, anyway, I have already turned everything off and cooled. There was broth - the sea. Hence - edema. Perhaps my thermometer measured me not the temperature of the meat, but the temperature of the broth?

Well, I finally put my ham in to boil. I suppose that it will also be wrong - meat from the refrigerator immediately, put the divider and turned it on more, and then turned it down. How much pork to cook? And how is it right, set it to a minimum and let it warm up quietly or heat the hail. to 60 and subtract?
How to measure the pace. inside?

[Natalia]

Natalia, only gradual and very slow heating!

I made pork and beef yesterday. Upon reaching 83 grams of water, kept within 80-85 grams for 4 hours
Before cooking, 4 hours on the table. Here is the result

[Rarerka]

Rarerka, Late, Lyudochka, "porridge" is cooked. Cooked for 2.5 hours, jumped a little, because the temperature rose. Made without nitrite, lies in the cold. water. Now I'll put it in the cold. In the evening you can watch
And you have a beauty! I'll have to buy nitrite and make with it, taking into account your advice. Thank you!
And yet, how much should it boil in a saucepan? probably 2 hours would be enough?
Someone warms, and someone is straight from the cold? How do you cool it?

Two hours won't be enough EXACTLY. Cooking so little pork and poultry is simply dangerous! Heating only smooth! If T jumps, you will get meat edema (a lot of broth and drier meat). Cool immediately after boiling in cold water first, and then in the refrigerator for at least 6-8 hours.
Natasha, long cooking is due to the cooking temperature below 100 degrees, and not the presence or absence of nitrite. Nitrite is the color and longer storage time of the finished product.

[Rarerka]

Rarerka, Lud, why did I decide so, my daughter did it from the same meat, cooked for 2 hours, everyone ate and I, it seems normal !?

It all depends on the T cooking
Someone directly cooks (when boiling water)

I even forgot to turn it over when I was cooking, yes, and I had to stick in the temperature probe (what is the temperature inside) Well, then let's see what happened ?!
No, Tatachka, did she do the same?

Tatka cooks for 4 hours

turn over

What is it like?
Natasha, what kind of ham have you got? Did you cook while standing or lying down?

Why am I completely confused. My daughter was the first to start cooking ham-pork in pieces, 80 degrees, 2 hours. Metal ham maker - Redmond., After 1 hour it turns over (lies in the pan) It seems like this
I realized that we quickly heat the water, and if it is slow, then it will take 3-4 hours

[baba nata]

baba nata, Natasha:
1. Taking it out of the refrigerator, I leave it warm for 3 hours (not less)
2. I put it in cold water and slowly bring the temperature to 75 degrees
3. I keep in the range of 75-80 degrees for 4 hours.
4. I cool it and in the refrigerator.
I have a Tescoma ham, it does not turn over in the process.

Since I did otherwise, I would advise you to cut it in portions and fry it later. And yet, I agree with Lyudaseya, 2 hours is not enough.
I did it on Tuesday too, I won't take a picture, we already finished it yesterday

Why turn it over if it is still covered with water?
I don't have Redmond. I don't know if it has holes. In Tescom there is, so it is cooked in a stand. It will not work there, even
Natasha, ask your daughter the time. Two hours is very short for readiness



ABOUT! Tatka says the same

Girls, thank you, dear, I will definitely clarify! They have now gone with a first grader (the whole class) for a picnic with barbecue in the park (tents are specially made there). The weather is rain, then the sun. And about turning over, she apparently also read somewhere. I also think it makes no sense. You drain the excess fluid from yours, but here there is no such possibility. We'll see in the evening1

[Lyudochka]

Lyudochka,

BabaNata, do not be upset!) Until you get your bumps, you will not know!

[Tatka1]

Tatka1, Aha, aha, Tatachka! My daughter seems to have taught me how to insert a photo - in the evening there will be a debriefing, I will show it in any case.

[baba nata]

baba nata, Natasha, yes on the second sausage WE will ask you for advice

[Rarerka]

Rarerka,



It didn’t work out, it was falling apart. I cut the pieces into large pieces, poured little gelatin and also oversalted it. Lighting is bad, I'll show you tomorrow.



Somehow like this-

I made a ham! Exactly what I wanted. The taste is wonderful, it is cut thinly, does not fall apart. Here is:

It did not work out, it falls apart Coarsely cut the pieces, poured little gelatin and also salted it

Mixed poorly, well mixed does not fall apart, even without gelatin ...

[Ham, 100% Chicken, Thigh, Diet.]

Ham, 100% Chicken, Thigh, Diet.

Tell me, does kneading meat with a hand mixer (Bosch) with dough hooks have a right to exist? Someone does this, are there any nuances in such kneading? Can you tell me the video (I could not find it myself). I have some minor problems with my right hand.

[murt]

murt, it is quite possible. Do you do it with nitrite? Do not overheat the main thing. If the minced meat is heated, cool it periodically or use ice water. There may be a video, but I hope the photo shows that I interfere with just the hooks.

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @: thank you very clearly. How long does it take approximately? As I understand it, the lowest speed, right?
No, I have no experience yet - I have been waiting for days to get a ham. I will do it with nitrite salt, in Biovin bags in the Biovin clone.

It depends on the time individually, depends on the meat and its chopping. The main thing is that the white meat threads develop. On average, this is 10-15 minutes. And I have a minimum speed. But my mixer is low-power, only 150W.
Remember the basic rules for boiled sausages:
1. We do not overheat the raw material, max 12 ° С
2. Knead until the threads
3. With nitrite heat treatment max 75-85 ° C with slow heating.
And everything will work out!

3. With nitrite heat treatment max 75-85 ° C with slow heating.

You cannot advise so indiscriminately! The temperature inside the ham maker depends on the type of meat in the mixture ...

[Paul]

Paul, this is the temperature not inside the meat, but at which the cooking / baking should take place.
When using nitrite salt, regardless of the type of meat, the internal temperature should reach 69-72 ° C.
I can blame it for indiscriminateness….

It didn’t work out, it was falling apart I cut large pieces, didn’t put much gelatin

I don't put gelatin at all.
For refueling "Beloboki" two st. tablespoons of starch and three powdered milk.

[Valeria]

Valeria, You have a very beautiful and correct ham! I don't like it when there are inclusions of something incomprehensibly yellow in the cut. Doesn't look appetizing at all.

[Paul]

Paul, this is the temperature not inside the meat, but at which the cooking / baking should take place.
When using nitrite salt, regardless of the type of meat, the internal temperature should reach 69-72 ° C.
I can blame it for indiscriminateness….

For a long time I have been doing only with nitrite salt, for me without nitrite - this is not ham. And I repeat, see all of the above in the previous post ...

[newbie]

And I repeat, see all of the above in the previous post ...

What should I look there? There is nothing interesting for me.

For me, without nitrite, too, is not a ham. And from most of your posts newbie it is absolutely impossible to fish out the necessary and useful information in order to put your thoughts in order, put everything on the shelves and cook your first sausage. Yes, to a person who has filled his hand, your recipes will be interesting and useful. But they are completely incomprehensible to newcomers in sausage making. Therefore, henceforth I ask you not to interfere with helping newcomers.
Therefore, I will not enter into polemics with you anymore, I will ignore the comments and I beg you not to bully me in the future !!!!! I am an emotional woman !!!!

To bother newcomers with the temperature around the ham maker when it is important inside it, depending on the type of meat, and not in bulk ...
A information for beginners, I gave enough, just read it nadot and think ...

[Paul]

Paul, inside the final temperature is important. Ksyusha talks about T water during cooking and she is right. Quickly bring water to a boil and reach the desired T inside the product - there will be a wrong coat

I do not gradually raise the temperature, I put it right away, in a cold or heated oven, I did not see the difference ...
A ham is not a coat without a button ...

There is a slight difference - to cook in the oven or in a pot of water.
For the heat exchange with water in the pan will go faster than with air in the oven.

The role is played by the temperature of the coolant, it does not matter whether it is water or air, it is just that the heating time to the internal temperature will be longer in the oven than in the pan. In addition, the mode in the oven is smoother than in a saucepan, without any dancing with a tambourine around it ...

In addition, the oven mode is smoother than in a saucepan,

so I'm about the same ...
it will heat up in the oven more smoothly and slowly,
in a saucepan with hot water, there will be a sharp heating (if you put the ham in an already heated pan). this is unlikely to have a good effect ...

this is unlikely to have a good effect ...

It will even give edema.