Homemade ham (collection of recipes for ham mills)

Well, no, I don't have a castruli, no edema ...

I was counting on getting a ham today, but the ways of forwarding are inscrutable, as I understand, I will only get my hands on it in a week, alas.
So I'm again with amateurish questions.
1. Chicken meat (fillets, in particular), which is sold in our local stores, is simply pumped with liquid.

a little off: I am fond of treasure hunting, we often go to the fields for the whole day and even for several days. In our bowl-watering can I am responsible for grubbing, the optimal product for the last two years has been chicken stew (or chicken fillet in its own juice, if you like). In the absence of an autoclave, I do it in a pressure cooker in cans with twist-off lids. So recently, I have stopped adding water altogether, if only a tablespoon per liter jar, no more. There is so much liquid in chicken fillet that there is enough liquid to cook the meat and stew it

Should we take this into account when planning 10 percent ice water / ice from the mass of meat while stirring? Or proceed from the fact that the kneaded meat will not take too much?
2. Now in Lenta we sell excellent meat at a significant discount - pork loin. The price is very nice. Already bought a couple of pieces, marinated for the future boiled pork for two families. Does it make sense to buy more, with the prospect of using it for cooking ham? Naturally, you will have to send the meat to the freezer for several days. Well, the question is: okay, is frozen meat good for ham / sausages in a ham maker?

Is the frozen meat good for the ham / sausage in the ham maker?

Good.

Now in our Lenta they sell excellent meat at a significant discount - pork loin. The price is very nice. Already bought a couple of pieces, marinated for the future boiled pork for two families. Does it make sense to buy more, with the prospect of using it for cooking ham? Naturally, you will have to send the meat to the freezer for several days. Well, the question is: is it okay, is frozen meat suitable for ham / sausages in a ham maker?

not the fact that this meat has not been frozen. at least externally and in structure, it is clear that it was still either frozen, or it is not clear what or how it was processed. I just bought this meat too, marinated it and now threw it into the Travolka to wither (I know that cooking is not the topic)
In Lenta, it often happens at such prices, I made it in a ham maker after freezing, there is no difference. (the difference in taste will be if the meat is not store-bought

[gala10]

gala10, Svetlana777: thanks, got it.
Now I read the entire topic from the very beginning, all the answers to my questions that have already arisen (and probably those that will still arise) are there.

[Ksyushechka]

When using nitrite salt, regardless of the type of meat, the internal temperature should reach 69-72 ° C.

Ksyushechka, absolutely right. And then I, too, at first fell for messages Pakatathat supposedly the temperature inside the meat should be from the plate that he offers to everyone here. Well, I got myself a boiled cutlet. Because the temperature in this plate is for a piece of meat that is baked in the oven + WITHOUT nitrite salt. And if we put nitrite salt, then it is important not to overheat, that is, the temperature of the ham is not higher than 72g. And for sausages (smaller minced meat) generally 68g.

Valeria, You have 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.

Thank you, Valentine... Already made a lot of hams. I liked the pork + chicken thighs the most.I also did beef + chicken thighs, I liked it less, you can't remove all the veins from the beef. When they get on the tooth I do not like, they are tough. Now I want to take the sausage.

[centuries of experience of shredders]

I don't offer anything to anyone, temperatures and the rest - centuries of experience of shredders and my personal experience.
This is information for thought, if there is something to think about ...



Ham, Angus 100% Beef, Stuffed.

I don't offer anything to anyone, temperatures and the rest are the centuries-old experience of shredders and my personal experience.

Pavel, don’t be offended, in Canada it looks like ham in Canada, but in Russia what you show is called sausage. She's probably delicious with you. But personally, when I came to this topic, I wanted to cook exactly the ham. Therefore, your advice is a little confusing.

That sho vi hoorite, but the boys don't even know ...

Well, here I will be noted as a ham-maker.

Got my ham in the first half of this week. I ordered on aliexpress for $ 25.72 with free shipping (dispatched from a store warehouse in Russia, the parcel arrived relatively quickly), it is sold under the Madax brand, in Russian stores you can find its full analogue, under the "Austrian" Ronner brand and at a price of 2 thousand 200 rubles. In my case, I needed a little revision of it: three holes in order to insert the thermometer probe into the prepared product (on the lid handle, in the lid itself and the press plate) did not coincide in a straight line (the lid handle was either initially riveted unevenly, or somehow deformed, as a result, the hole shifted slightly along the axis). That is, all three holes were not directly above each other. I solved the problem by drilling a hole in the handle of the lid and in the lid itself. Now the question of aligning the holes is not worth it - there is a tolerance for the probe to pass freely through each of them. Plus, the problem is solved with the use of incomplete electronic thermometers, in which the probes are sometimes bent at a certain angle.
I made my first ham from 600 grams of pork higher than medium fat + 600 grams of chicken fillet + 15 grams of nitrite salt + 9 grams of regular salt + 2 grams of nutmeg + 2.5 grams of a mixture of peppers (black, paprika, chili) + a small head of garlic + 150 grams of cold water with ice. I cut the frozen meat into pieces of 1.5-2 cm, added salt and spices, kneaded it in a metal bowl with a hand mixer (attachments for text) for about 15 minutes, adding water, and sent it to the refrigerator for ripening. It stayed there for two days, took it out three times, and again mixed it with a mixer for 5-6 minutes each time. On the evening before the day of cooking (about 36 hours have passed since I started working with meat), I transferred the mass to the ham maker with the package that came with it and sent it back to the refrigerator. The whole mass did not fit into the ham maker, just less than 100 grams remained. The spring is soft enough, there were no problems with closing the lid. In the morning I took it out of the refrigerator and for three hours the ham maker stood on the table at room temperature. As a saucepan, I used a pressure cooker, which stood on a divider on a gas stove. It seemed logical to me: the pressure cooker has a certain inertia in maintaining the temperature, since the bottom with some kind of inserts gives uniform heating. I put a complete basket on the bottom of the pressure cooker, on which they are steamed. Since I had a lot of free time, I raised the temperature very slowly, over low heat. I used a standard thermometer to control the water: I pierced a piece of polystyrene with a probe, and on such a float the thermometer floated all the time during cooking. When the water temperature approached 75 degrees, I stuck the probe of an electronic thermometer into the mass inside the ham maker (showed 67 degrees). After the temperature of the product in the center reached 73 degrees, he turned off the gas and left it on for half an hour. Then he cooled it in cold water and put the ham into the refrigerator. In the morning of the next day, I began to get it - the problem is, the package cannot be pulled out. I scalded the ham with boiling water and got it out without any problems.There was liquid in the bag, but (as it seems to me) very little, maybe 30 milliliters. I was surprised by the complete absence of fat in the liquid, although the pork was of a decent fat content, with lard.
The ham turned out to be dense, plastic, perfectly cut, tasty. Here is the only thing - for me there are not enough spices, I would like some additional aroma, maybe something like Provencal herbs. Or spice. In general, there is a feeling that something needs to be added from the seasonings.
I apologize for the verbosity, so I have the pleasure of doing something well.

[murt]

murt, it looks like an excellent monolith came out. And you will already bring the taste to perfection.

Well, here I will be marked as a ham-maker.

With initiative, Gleb Georgievich!
And you will work out the taste with various spices ...

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @, Pakat: Thanks for the kind words

But the second pancake turned out to be a lump. But it was rather an experiment.

From the successful preparation of the previous ham, a little mass of chicken-pork remained (it did not fit into the ham), one hundred grams. Frozen in the freezer.
Bought exactly one kilogram of ground beef at the farm store.
One hundred grams of chilled minced meat and the leftovers from the freezer were quickly ground with a blender to an almost puree-like state, combined in a bowl with the rest of the minced meat, added 10 grams of nitrite salt and 10 grams of regular, two grams of nutmeg, two and a half grams of a mixture of peppers (black, chili and paprika ), 110 ml of ice water and kneaded with a mixer (hooks from the dough) for about 15 minutes. Two days in the refrigerator (during this time, he kneaded this mass with a mixer for five to six minutes more times). Then he transferred it from a bowl to a ham maker with a Biovinov bag, didn't press it right away, he just folded the bag over. The ham maker stood overnight in the refrigerator, closed the lid under the press and for three hours it was warmed up at room temperature. Then in a pressure cooker on gas on a small fire. After the water temperature exceeded 40 degrees, the liquid began to be cut off. Leaked. When the water temperature in the pressure cooker exceeded 65 degrees, I again poured the cut off liquid. A total of about 150 ml has been drained. He brought the water temperature to 80 degrees, when the temperature inside the product reached 71 degrees, took out a ham, chilled it with tap water and put it in the refrigerator overnight. The next morning I took out what you see in the photo above. It turned out "do not know": it is cut thinly with a knife, yes, but dry, fresh and not fragrant. The taste of ham is present. Forgot to add garlic, sorry about that.
What I think. Probably the mixer dough attachments are not suitable for kneading minced meat. If they worked well with chunks of chicken and pork in my first experience, then they are not suitable for minced meat. And because of the bad mixing, probably in the end the liquid was cut off. If I'm right, then the minced meat still needs to be kneaded either in a special apparatus (the cutter, it seems called?), Or by hand.

cut thinly with a knife

means well mixed

[murt]

murt, the liquid is separated when the temperature regimes are violated in the process of grinding and kneading. Those. the reason is not in the nozzles. And in the process of grinding and kneading, it is necessary to monitor the temperature of the mass, it should not exceed 12 degrees.

[Anchic]

Anchic, followed, everything was within the normal range. From the very beginning, the minced meat was slightly frozen, then ice water was mixed, the temperature in the refrigerator was about five degrees, so the mass cooled down to about this temperature for several hours, and I could not drive it in five or six minutes of mixing with the hooks of the mixer beyond 12 degrees. But at what temperature the farmers were spinning the minced meat - yes, I don’t know.

[murt]

murt, there was information from Kolbasnik (I don't remember the exact nickname, I have to look for it) that temperature is important at all stages. That when increasing some kind of chemical. a reaction occurs, which leads to the separation of water from the fat-meat mass. Therefore, it is also better to twist minced meat yourself.

Two days in the refrigerator (during this time, I kneaded this mass with a mixer for five to six minutes more times with a mixer). Then he transferred from a bowl to a ham maker

Good day! Why do you knead it several times? It seems to me that you need to knead it well once, stuff it into a ham and let it stand in the refrigerator until you start cooking

[Hope]

Hope, several times so that the mixture does not overheat during the kneading process. This is just understandable.

Anna, I just knead it well once, I know about the T mode, so I knead the meat very cold. I wanted to advise you to try this

[*Eve*]

*Eve*, simply from idleness. I think that an extra mix will not hurt in any case (I always remember about the temperature). Again, it was store-bought ground beef. Maybe that's the point?

Maybe that's the point?

Most likely It is not known in what conditions the raw materials and the minced meat were made and stored

Maybe that's the point?

I agree with Lyudmila. I somehow neglected the temperature when cooking minced meat, precisely at the stage of grinding in a meat grinder. And I got edema.

My first ham.
Ingredients: beef, chicken, minced pork and lard cubed.
Ready-made spices.
Not everything turned out as I wanted, but I will try again.

[Samaritan woman]

Samaritan woman, Excellent result! Very beautiful and delicious! And can you describe in more detail how you made how many grams of each type of meat and how much was cooked in the oven? Judging by the photo, you have ham cooked in the ham maker and in the sleeve.

Thank you. The total volume is 2 kg. Unfortunately, the proportions of meat separately, approximate (chicken - breast 600 gr, beef 700 gr, the rest is minced pork and lard pork, but I added 100 gr. Only in the evening, which I cooked in a bag. All meat except lard was frozen when I cut it. Weighed it, only the total volume. Did it in a baking bag and in a ham maker, dividing 1 kg each. Water 100g, purchased spices (Ingredients: salt, ground cumin, ground black pepper, onion, sumac, citric acid.), salt nitrite = 2 kg of meat. At first I mixed everything with my hands, then beat the meat (this must be done, perfectly compresses the layers). Before putting the fat, be sure to pour boiling water over it (then it will melt at the edges, in the future this will also affect the density I put it in a bag and tamped it with a crush. I didn't open the ham maker anymore, I sent it to the refrigerator for 2 days. But I took out the meat in the bag again and mixed it once again by hand. And again in the refrigerator for a day. The ham maker turned out denser. But both piece well cut, do not crumble. First, I set the temperature to 50 degrees, after an hour to 80. The total time is 4 hours. In the end she made a mistake. It was necessary to wait, but there was no time, the thermometer showed only 65 grams inside the ham. And I set the temperature higher. Before that, almost no liquid was released. After that, 30 grams were allocated from each piece. But I will not say that the meat turned out dry. However, next time I will try to allocate more time for cooking. I will think about spices, I want to try a Soviet guest.

[Samaritan woman]

Samaritan woman, Samaritanochka, thank you very much for such a detailed description of the ham preparation process. In many ways I do the same, only I cook in Teskomovskaya ham in a pot of water on the stove at 80 *. I am always happy with the result and the cut does not fall apart thinly. I have long wanted to cook ham in the oven, that is, in my mini-oven. in the Belobok ham. By the way, my meat thermometer is the same as yours. Samaritanochka thank you again for the recipe!

[velli]

velli from the heart.

We got around to the option of cooking ham in a slow cooker (in a ham maker). Can you please tell me which program is more expedient to include and for how long? And what kind of water to fill - cold, warm, hot?

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, what kind of multicooker do you have? I raise the temperature very, very slowly. After the sausage / ham has stood in the refrigerator, I take it out and keep it on the table at room temperature for two hours. Then I put it in a slow cooker and pour lukewarm water into the bowl. Then I set such modes so that the temperature rises as slowly as possible.For me it is first the "heating" mode, then the "multi-cook" mode (or "manual mode"). Until temperature is reached inside minced meat 72 degrees, if it is minced ham / sausage or 68-69 degrees, if it is a sausage made from highly minced minced meat. You need to focus on the temperature regimes of your multicooker.

[Valeria]

Valeria, I have MV Brand 37502. There you can't slowly raise the temperature. The multicook is not there. And most of the programs there are 100 * C. Even heating.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natalya, why not in a saucepan or a stove?

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natalya, why not in a saucepan or a stove?

Because I already did it in a saucepan and in the oven. I want a slow cooker now.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, is it possible that "heating" is also fast up to 100g. getting hot? My four hours can heat water up to 75g (this is multi with the lid open, essno). I already forcibly turn it off after a couple of hours and turn on the "multi-cook", so that the heating goes faster (I have "Cucco").

No, well, if there are no programs for slow heating in the multicooker, then it is better not to take risks and cook on the stove or in the oven. And then the cartoon will quickly heat up and get "swelling" of the minced meat and a boiled cutlet as a result.

It will turn out how it will turn out. I already put it in while I waited for someone to answer.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, well, you are in a hurry. And why the result in a saucepan on the stove did not suit you?

well, you are in a hurry

People want to eat))

And why the result in a saucepan on the stove did not suit you?

When I did, I could not observe the temperature regime. Until the girls suggested buying a divider.

Clear. I am a beginner ham maker here, but now I make a kilogram of chicken and pork ham in the analogue of Biovinovskaya ham every week. I do it in a steel pressure cooker on a gas stove with a divider, there are no problems with the temperature regime at all.

I do in a steel pressure cooker on a gas stove with a divider, problems with temperature in general

Now, with a divider, and I will not)))
I just really wanted to run in a multicooker variance

Added a little liquid smoke to the next batch. Just a little, half a teaspoon per kilo. And ruined the product.

I once tried to smoke half a bar of chicken ham in a Bravo smokehouse, I also did not like it (())
no longer experimenting

[Eddmak]

Eddmak, I think similarly, I will not experiment now either, but I will throw out liquid smoke altogether.

and I will throw out liquid smoke altogether.

Now on the site kosmogon dot ru there is a promotion - there are many goods at a discount, namely there is a 3kg Biovin ham for 2,150 rubles, and 1.5 kg for 2,450 rubles. (Not for a promotion) When registering, they give 1000 kosmorubley, which can be paid for 20% of the value of the goods, i.e. a ham maker for 1.5 kg will cost 1960 rubles. Also cheap stainless steel smokehouses.

Good afternoon everyone. I want to buy a ham, which one to buy Beloboka or Redmond? Advise, and is it worth buying?

Biovin and her clones.

[Oksana]

Oksana, it is best (if possible) to make to order by taking a sample my homemadethat was made by me, really, "from what was." Passed to her from Beloboki, I am very satisfied and I am not striving for any other.
The main thing in it is the complete isolation of the minced meat from external water.
Cooking meat in such a ham opens up possibilities that you will never get in slot molds. In particular, for example, su vide technology.

Konstantin, alas, there is no such possibility.

Hello ham makers !!! I bought a Redmond multicooker with a multi-cook. Please outline a diagram of the temperature regime and the time for the rise of heat for cooking chopped pork-chicken ham (in a ham maker)