Homemade ham (collection of recipes for ham mills)

Thanks for the advice! Today I will read this topic from the very beginning. I already took out the meat in the morning .. they pecked .. my husband was hungry in the morning and he liked it, but I didn't really ..
The baking bag, in which there was meat, in the hands of something strange began to fall apart.
Probably, I won't cook in the bag anymore. It turned out not boiled meat or ham .. something dry, rather tough, apparently because of the large pieces, something that breaks down into these hefty pieces. You can eat it to your taste, but all other indicators are worthless. Such a miracle in feathers once again I would not want it to work. We need to learn how to cook a normal ham.

[Ariadne]

Ariadne, the topic will not hurt to read, but quickly go over the recipes. Type in the search engine "ham" and you will be happy.

[Ariadne]

Ariadne, when reading, pay attention to the temperature of the meat during preparation before cooking - the meat should not be heated above +12 degrees. It is very important that the meat does not give off juice. The package must be used, otherwise everything will be boiled into water. Sausage is not made without a shell yet.

[Anna]

The package must be used, otherwise everything will be boiled into water. Sausage is not made without a shell yet.

Anna, I do in biovine without packages. In my opinion, not all girls use packages in teskom.

[Ilmirushka]

Ilmirushka, Ilmira,so the models of ham makers are different, Vetta, like Beloboka, needs a package

in teskom girls not all use packages

In Tescom, the package is not needed at all. The design is as follows.

[Catherine]

In Tescom, the package is not needed at all. The design is as follows.

So here I am about it - not all ham makers need packages. In my Biovine, too, who is in that much, who is comfortable with the package, but someone does not need it.

Vetta, like Beloboka, needs a package

Catherine, especially if it's Vette, then it goes without saying that the bag is needed for tightness, why pierce it ...

Also, these cut pieces did not interfere with kneading, esessno with the observance of the temperature (not higher than 12 * C - this is a particularly important nuance) If all this is observed, then the ham will not fall apart into pieces, but will remain in a monolithic block.

By the way, when malekho, well, quite a bit, swells (there is a thin layer of jelly), then I like it so much)) Don't throw slippers at me, I know that swelling is a marriage.

when malekho, well, quite a bit, swells (there is a thin layer of jelly), then I like it so much))

First of all, I collect these crumbs of jelly and immediately hamster.

First of all, I collect these crumbs of jelly and immediately hamster.

Ah-ah-ah ... so I'm not alone

[Ilmira]

Ilmira, Vetta ham is a copy of Beloboka (I saw her alive), there are holes in it. Therefore, everything will simply boil out into the water from the ham. The broth, of course, will turn out good, but we can't cook broth boom

[Anna]

Anna, yes, I know, and I was already perplexed: all the more, if Vette, then it goes without saying that the bag is needed for tightness, why pierce it ...

It is most convenient to take the bag out of milk in soft packaging. They are adapted to heating and the strength is sufficient. Now, with the weight of milk, they started to freak out, but before the liter was just right.
We discussed this here a couple of years ago. Then I was very fond of ham, and now I use it only in winter. It is more convenient for ice mince to maintain in winter. A abandoned it due to the fact that the view passed to Su, there these problems are closed in bulk.

For the first time I made a ham in teskom.Everything worked out right away, but I’m not picky, I don’t need store-bought taste, and I don’t need net salt. I only care about one thing, and that is the kill rate of bacteria. It is clear that you need to measure the temperature inside the product, but after all, no one uses a thermometer every time? Hence the question - if, after boiling, cook at a temperature of 72-75 grams for 3 hours will there be a guaranteed result? I made according to the recipe, which is published here on the forum and would not want to experiment any more. Why this particular mode is indicated is to the author.

Greetings to all ham makers! They also gave me Belobok for the New Year! I read the whole branch, now I’ll wait until they eat everything that I have prepared for the holiday - and I’ll try to do everything right with the ham! Take to your ranks ..

Hence the question - if, after boiling, cook at a temperature of 72-75 grams for 3 hours will there be a guaranteed result?

The cooking time depends on the diameter of your ham / sausage. There is a rule of thumb - for every millimeter of diameter - 1 minute of cooking at T = 80 degrees, plus another 10 minutes. The rule works for diameters greater than about 45 mm. That is, if your ham is in a shell, say, 65 mm, then boil it for 65 + 10 = 75 minutes.

[Chaga]

The cooking time depends on the diameter of your ham / sausage. There is a rule of thumb - for every millimeter of diameter - 1 minute of cooking at T = 80 degrees, plus another 10 minutes. The rule works for diameters greater than about 45 mm. That is, if your ham is in a shell, say, 65 mm, then boil it for 65 + 10 = 75 minutes.

Chagawhat a great tip! Thank you! And then you always start to cook and doubts and attempts to remember begin, but where did I see this?
I wish I could put this advice in a "red" line on the first page! Shall we ask the Chief?

I ask for advice! made the first time a ham in white-sided, in the oven at 80 degrees for 4 hours. Everything was sealed in a baking bag (no punctures). And what do I see in 4 hours !? My construction hasn't diminished in the least. I'm shocked. husband says it is necessary to pierce. I pierced it carefully, the juice leaked, the springs began to shrink. I took it to the loggia, then to the refrigerator. In the morning we tried it, so it’s nothing, but expected more. somehow dry. Composition minced meat (beef, chicken), turkey thigh meat in chunks, 10g. gelatin. yu 100ml red wine, nitrite-free. Here is the question: is it necessary to make punctures and when (I read the topic a lot, it seems that it is not necessary to do it before cooking, but after ...). I want to try boiling in a saucepan next time, but how to make sure that steam comes out and juice does not form, because if you first pierce, then all the broth will come out into the water

[Svetlana]

SvetlanaFirst of all, you don't need to pierce. Secondly, it is necessary to observe the temperature regime for preparing meat for cooking. Those. when cutting, grinding, kneading and other manipulations, the temperature of the mixture should not exceed 12 ° C. Then there will be no swelling and the ham will be juicy.

but how to make the steam go out

There will be no steam at 80 degrees.

the temperature of the mixture should not exceed 12 ° C. Then there will be no swelling

Thank you for your response, tomorrow I will try again, in compliance with all technologies

There will be no steam at 80 degrees.

Well, you must! In the last hour I put it at 85, stressing it so that it was not damp.

I cook my ham in Teskomovskaya ham in a saucepan on the stove. When t water reaches 80 * I mark the time and count from this moment. After 3.5-4 hours, the ham is ready. All that remains is to drain the juice through special holes, lower the ham maker into a container of cold water for a while, wipe it off and put it in the refrigerator to cool completely overnight. I don't like boiling in Belobok: the juice goes into the water when boiling, and the ham becomes dryish, although the bag does not seem to be punctured when the springs are pulled.

[velli]

velli, tell me, why did you choose such a cooking time? If you measure our tesco, then its diameter will turn out to be 105 mm + 10 = 115 minutes. That is, the cooking time according to the above formula should be 2 hours at a temp. 80 gr.The fact is that, without bothering much, I made my first ham according to the first recipe that came across here on the forum, namely, cook at 72-75 grams for 3 hours. Now I began to read the whole topic and got confused. What is the point of decreasing degrees and increasing the time, what is the point of increasing the time at the temperature indicated in the tescoma recipe?

Stainless steel ham maker with one large inner spring,
without protruding handles - Endever Skyline HM-008 .
There is a slightly larger model, HM-010, but it does not fit
into a 5-liter multicooker bowl.

Convenient and easy to close the lid with a spring, nothing outside
sticks out and is not scratched, inside the package is not pierced.

Do not exceed magic temperatures:
- minced meat when mixing 12 degrees,
- cooking 80 degrees,
and there will be no broth edema.

Dosage 20 gr. nitr. salt per 1 kg. the meat seemed too big,
plan to carefully experiment with shrinking.

[Roggenbrot]

Roggenbrot, per kilogram the whole mixtures (including meat) - 18 g of salt, of which 9 nitrites.

[Countryman]

Countryman, was afraid to spoil something,
this is my first homemade ham.

Dosage "... approximate amount of nitrite salt
for 1 kg. meat / minced meat is:
- 18-20 g for boiled sausage
- 24-27 g. For dry-cured / uncooked smoked sausage
- 35-40 g for dry-cured / uncooked smoked ham ... "
posted here:

Sausage FAQ - YaPlakal
.... / forum30 / topic1447648

With horseradish or mustard, salinity is almost invisible,
but in the future, of course, I will decrease it.

I got some kind of Chinese ham, an analogue of Beloboka.
Taking into account the topic, I cooked, observing the preparation of minced meat no more than 12 degrees, mixing with mixer hooks for 15 minutes.

Ingredients: drumsticks and breast, nitrite salt 16 g per kg, nutmeg and granulated garlic. Bulgarian pepper.

She rammed it into a ham maker, kept it in the refrigerator for 24 hours. I cooked in a gas oven, at first the temperature was higher (160, I wanted to "grab" the edges so that the juice would not flow out so that the tightness of the package was spoiled with sharp hooks), then slowly the temperature was getting lower, to the minimum, 100 degrees. Juice tried to pour out a little through the holes and stopped.

Kept for 3.5 hours, starting with a cold oven. At the end, I stuck a thermometer into the side groove - it showed 74 degrees in the center of the ham. She pulled it out, put it under cold running water for about 20 minutes, then put it in the refrigerator overnight.

I want to note that she shrank minimally. I helped the lid to shrink under running water, but it didn't work out very well - I sat down by about 1 cm.

In the morning I pulled it out, shook it out - a pink, very dense, cavity-free ham with a garlic-paprika aroma)) Soft, not dry, the juice came out minimal.
The first ham is not lumpy

(160, I wanted to "grab" the edges so that the juice would not flow out, because with sharp hooks I spoiled the tightness of the package), then slowly the temperature is getting lower, to a minimum, 100 degrees

When using nitrite salt, the cooking temperature should not exceed 80 * C.

She was not inside. Next time, if I manage not to pierce the bag, I will cook in a saucepan on the stove and observe the temperature regime.
As a result, the ham turned out to be correct, which means that you should not be such dogmatists, you have to adapt to the circumstances.

She was not inside.

This means not inside, but in general the cooking medium is no more than 80 * C. Risking your health.
If the temperature regime is not technically feasible, then cook without nitrite salt.

Good day!
Please advise which ham maker to buy?
We mainly sell Redmond, but you can find Teskuy, Biovin.

I first took a Redmond, then I bought a Smilevskaya square - no different - I'm talking about a "tin can"

We mainly sell Redmond, but you can find Teskuy, Biovin.

I first had Beloboka (the same as Redmond). And then I bought Biovin. I like biovin more, because there is no need to tighten the springs.True, Biovin holds a little less meat, but it is enough for us.

In addition to Biovin, there are no ham makers, but I like that stainless steel is used without any bags. The only thing I regret is that I ordered a small one, more dances than a finished product. And to order a large one, hands do not reach it, you always want something else.

The only thing I regret is that I ordered a small one, more dances than the finished product. And to order a large one, hands do not reach it, you always want something else.

And small is how much meat is it?

Here is infa about Biovin

🔗

[Arnica]

And small is how much meat is it?

Arnica, I seem to be 1.5 kg, but in nature it is less, the mass enters from the force of 1.2 kg. If you take it, take it on 3 kg, otherwise there is more dancing and waiting than eating. Do not be afraid of a weight of 3 kg, it seems like a lot ... or I have it ... SO eat it ... guys after all

And I thought that small is 800 grams
But three is somehow a lot for two. Maybe then two at 1.5, although the price is not profitable, of course.

[Arnica]

Arnicawhen the ham is ready and there is a little more of it than is needed for two, the freezer will always save. Anytime you know that there is stock!
But when dancing, then waiting-cooking-waiting, and at the exit ... with a gulkin's nose ...
Believe that small ... she is really small! Height 16.5 cm and diameter 9.5 cm in total, in fact it is a liter jar.

Believe it is small ... she is really small! Height 16.5 cm and diameter 9.5 cm in total, in fact it is a liter jar.

So I will order for 3 kg.
Thanks for the help in choosing!

[Arnica]

Arnica, good luck!

[Ilmirushka]

Thank you, Ilmirushka!

Hello girls. I have been making ham sausages in Belobok for a long time. The bags I use are those that go under vacuum, smooth. They are ideal for ham makers in both diameter and height. And the thickness is good, do not puncture.

Please advise which ham maker to buy?

Teskoma is cool. Very comfortable, very easy to use. You do not need to shove any packages, do not pierce anything, everything is thought out very intelligently. Calculated per kilogram of meat, and you can set a reduction for half a kilogram. Everything is prepared quickly, a kilogram of ham for a family of 3 people for a week for the eyes, we will not eat any more, recently I have been cooking for half a kilogram. Time does not take this preparation at all. I also advise you to immediately buy a lid for a ham maker on a pan, it is more convenient to withstand the temperature, less gas will burn, it turns out more economical.

I looked in the store for 3 kg of BIOWIN, it is still big for two.

Teskoma is cool. Very comfortable, very easy to use. You do not need to shove any packages, do not pierce anything, everything is thought out very intelligently. Calculated per kilogram of meat, and you can set a reduction for half a kilogram. Everything is prepared quickly, a kilogram of ham for a family of 3 people for a week for the eyes

Now again the torment of choice ...
In Biovin, it seems, too, packages are not necessary, judging by the design?

Olya, and in a metal ham you can bake in the oven. A 6L bowl of Shteba holds 2 small Biovin ham dishes or 1 on 3 liters.

in a metal ham you can bake in the oven. A 6L bowl of Shteba holds 2 small Biovin ham dishes or 1 on 3 liters.

And in a 5-liter one will stand at 1.5?

[Arnica]

Arnica, and stand in a 5-liter. Bowls are the same in width, 6-liter taller.

It's more convenient for me if the finished product is in a package. It fits snugly like a shell. Easy to store and cut too, hands remain clean, like the original packaging.



Photo fails

So, over the past three years I have created a fairly offtopic (mainly - whole-lump and roll haminoids, which do not fit into the topic according to the assurances of E. I. V. Pakat). I'll come back again. So, at the base - finely chopped pork rump. The marinade contains homemade adjika, soy sauce, suneli hops and nutmeg.An important additive is nitrite salt (which I finally decided to use and - I confess - will be delighted). The materiel is a ham maker "Beloboka", two bags for baking fish, an enameled pan of 12 liters, a gas stove and two digital Chinese thermometers. Timeline - a slow (three and a half hours) rise in the temperature of external water from 14 ° C to 78 ° C and keeping it up to 76 ° C inside the product. Then - cooling with a running water supply to 25 ° C and a daily exposure under springs in a x-ke. The result was extremely pleasing. It is cut with a thickness of 2 mm or more without problems, there is almost no swelling (a teaspoon of jelly in a bag), the taste is excellent.