Homemade ham (collection of recipes for a ham maker)

I tested the purchased Biovin, I have already cooked two times from chicken and turkey according to the recipe for ham. The first time it turned out a little dry and underexposed, but it was still delicious. The second time I added a little more salt and replaced the chicken breast with thighs, it turned out to be juicier than the first.
Cooked in a saucepan on a gas stove. At first I tried in a multicooker on heating, but in this mode the temperature is very low, it is too high on heating, but there is no multi-cook. On the stove, the thermometer also constantly signaled that the temperature was rising. In general, I'm learning.

[Arnica]

Arnica, what kind of ham did you take? I'm talking about displacement

It looks like a straight mnyamka



And I wanted to replace my "cans of Redmond and Smile" for something .... Again the torment of choice - whether Tskoma or Biovin.

And I also wanted a yogurt maker with one can ... but I don’t know either - I still put it in glasses later, what for I need with one

Arnica, what kind of ham did you take? I'm talking about displacement

I took 1.5 liters. But in reality it includes less. Here is the recipe: 1 kg of chicken breast and 400 g of turkey meat + ice, other ingredients, it does not include so much at once. Divide into two portions, not enough, the spring does not press. Fill completely with minced meat, a little remains, probably gr 200. Neither there nor here сюда. It is necessary to take less minced meat.
I liked the ham maker! By the amount of the finished product, it is enough for two for a long time. But I would not want a larger size, it is better to take the same one or a little smaller. I liked the quality of the ham maker, the magnet does not magnet.
The photo shows the first preparation, the second turned out better. I will hone my skills.

[Olga]

Olga, and you definitely took Biovin?
I have a magnet.

Precisely Biovin. I ordered from us on this site:

🔗

[Olga]

Olga, confused the price in hryvnia. I ordered from Kaliningrad, this is a subsidiary Internet store from the head office, which is somewhere abroad.
Perhaps this one too.

[Olga]

Olga, confused the price in hryvnia.
[/ quote]
In rubles, it turns out somewhere around 1420 rubles.

Good day!
Girls, tell me - if you had a choice - teskoma or biovin - which one would you choose?

Good day!
Girls, tell me - if you had a choice - teskoma or biovin - which one would you choose?

only the owners of both ham makers will say this. I have Biovin because the choice immediately fell on him.

[Ilmirushka]

And I have Tescom. I am very satisfied.
Ilmirushka, and Biovin requires the use of packages? No packages are needed for Tescoma.

[Ilmirushka]

And I have Tescom. I am very satisfied.
Ilmirushka, and Biovin requires the use of packages? No packages are needed for Tescoma.

Galina, no, not required, I do without packages. He is the same in essence as Teskoma, only stainless steel.

Thanks for answers.
And I still have a question - to be honest, I didn't quite understand - can you put Teskomovskaya in a cartoon?

and Teskomovskaya can be put in a cartoon?

In MV it is possible, in the oven not.

In MV it is possible, in the oven not.

why not? I only do it in the oven and do it in teskom. the temperature is not high.

I'm spoiled by MV-shkami .. cooking on the stove is now a complete punishment

About the oven, it is somehow doubtful - all the same plastic

[Olga]

Olga, so in the oven the temperature should still not be higher than 80 degrees. Otherwise it won't be a ham / sausage.

That is understandable ... it's all the same how scary for the plastic ...

[Olga]

Olga, but what's the difference where to heat the plastic: in water or in air? The heating temperature is the same. It will heat up faster in water than in air. But in general, the result is the same, since the plastic will be heated to the same temperature.

anyway, how scared for the plastic ...

At 80-85 degrees, you can not be afraid.

But in general, the result is the same

And for some reason it seemed tastier to me in the oven, but I have it old, poorly regulated, so dances with tambourines work out. But the oven is in my electric stove, the heating is uniform. I can't estimate how it will be in the gas station. In a multicooker it is also delicious, but somehow more "sausage" taste. The recipe is the same, Tescom's ham. I dream of an electric dryer with a maximum temperature of 85 -90 degrees. There are such? I have a Travola dryer, it has a maximum of 70 degrees.

[Svetlana]

Svetlana, I'm more about heating plastic. It's just that for me, a techie, it's strange that it's not scary to heat in a multicooker (in water), but it's scary in the oven. It would be scary in the oven if you heat up to 200 degrees against 80 degrees in a slow cooker. But we need the same temperature.

here the subconscious is triggered - plastic in the oven, no, no ...

[Anchic]

Just strange to me, a techie

Anchic, Anna, so I'm a techie too, so I focused on taste.

plastic in the oven no, no ...

Olga, Teskoma has food grade plastic and is suitable for ham temperature. The only plus for Biovin for me is size. Since if you like the ham, then Teskomka will not be enough, because you will stop buying the store.

there are 2 of us in the family .... so I don’t think it will be enough ..)))))



FSE .. My tescoma ... Thanks to Ozone for the price less than 2300 rubles ... All the same, TESCOMA is a matter ...

[Gopher lightning]

Gopher lightning, Olga, Congratulations!

Thanks to all. Just everyone - for consultations, recipes, discussions.
In the "tin can" Redmond and Smiley were not so tasty.

[Olga]

In the "tin can" Redmond and Smiley were not so tasty.

Olga, Hurrah!!! It's great that I liked cooking the ham in this ham maker.

Hello, there is no time to read everything, you can ask a couple of questions. I was on fire to make my own ham, there is no goal just like a factory one, on the contrary, it is healthier for children.

1) there is a MV Redmont M70 5 liters with a multi-cook, for sous-vide you need a vacuum generator and bags. Maybe then I can buy these devices and not get into the topic of ham, but I have never eaten sous-vid, I can't even imagine how it tastes, whether the children will appreciate it.

2) If you take a "tin can" type ham maker, where can you buy regular packages for it? I am afraid that the lack of consumables will be the reason for the downtime of the unit.

3) is it possible to cook without nitrite salt? If the taste and color as in the store are not needed?

4) confused by the low cooking temperature, and the microbes will die there for sure?

5) will a big vet-tsa Biovyn or Teskoma enter the MV bowl?

2) If you take a "tin can" type ham maker, where can you buy regular packages for it? I am afraid that the lack of consumables will be the reason for the downtime of the unit.

I use regular baking bags.

3) is it possible to cook without nitrite salt? If the taste and color as in the store are not needed?

you can, but it is desirable to eat faster, in five days.

4) confused by the low cooking temperature, and the microbes will die there for sure?

If confusing, then it is better to use nitrite salt, at least half of the salt in the recipe.

[Anna]

Anna, and broth will not flow out of the sleeve, it will not be 100% tight at the bottom.
I understood about salt, thanks.

[Yulia]

Yulia, I do not use a sleeve, but bags - they are only tied on top, they turn out. In general, with proper preparation of raw materials, the broth should not stand out and flow out, only a very small amount. Here, rather, so that water does not get inside and nothing is digested into it.But what about the sleeve, what about the package there will be no free communication with the surrounding water - after all, we will tie it tightly, and even press it with a plate that closes the ends.

[Anna]

Anna, thanks, and another question is how difficult it is to prepare this very raw material yourself. Kenwood, meat grinder, pyrometer.
I thought I sliced ​​the breast, added salt / seasoned to the ham and loaded it and voila. But it’s probably a little harder to get a better result.

[Yulia]

I thought I sliced ​​the breast, added salt / seasoned to the ham and loaded it and voila.

Yulia, no, with such speed voila will not be. Many subtleties, moments. You need to either read the topic, or take a specific recipe.

[Yulia]

Yulia, the main thing is to withstand the temperature of the raw material at the time of preparation. Read at least the last pages 50-70. From the beginning it is not necessary - there the people went through a rake.
For example, here's a recipe, where the main points are described.

Milk ham (ANGELINA BLACKmore)

[Ilmira]

Ilmira, I looked at the last pages, recipes too, I must first buy a ham maker, so I choose. I'm inclined to stainless steel, to know whether a large one will enter the MV or not, I can wait for the owners to answer.

[Ilmira]

Ilmira, I looked at the last pages, recipes too, I must first buy a ham maker, so I choose. I'm inclined to stainless steel, to know whether a large one will enter the MV or not, I can wait for the owners to answer.

Yulia, stainless steel is different in volume, that is, guessing will go in - will not go in - this is not an option. But there is a variant invented by our Elena TIM and tested by many of us with ham makers + Shteba's pressure cooker + a second bowl. This option will include any stainless steel.
Find Elena Tim's recipe, and all your searches can be stopped



Yulia, I have a stainless steel Biovin (small), I make ham according to Elena's version

[Yulia]

Find Elena Tim's recipe, and all your searches can be stopped

Yulia, here

Ham "Turkey in a skullcap" (Elena Tim)

I read the recipe, but it’s about a pressure cooker, and I have a CF, there’s not a word about it in the recipe, whether this option is suitable. I mean the stainless steel Biovin probably (it seems to me it will be more durable than Teskoma), and not Beloboku and so on.

I read the recipe, but it’s about a pressure cooker, and I have a CF, there’s not a word about it in the recipe, whether this option is suitable. I mean the stainless steel Biovin probably (it seems to me it will be more durable than Teskoma), and not Beloboku and so on.

in that recipe, the pressure cooker works without pressure, that is, like a regular multicooker.

Girls, please help! I made ham in a teskoma ham maker from turkey breast and chicken legs according to the recipe for Italian chicken-turkey sausage, it turned out amazing! I made it according to the same recipe in a cellulose casing, cut it, and it is like a washcloth, even hiss when pressed. (Up to 70 degrees inside the sausage, in the oven at 80 withstood, the temperature was strictly observed, 3 thermometers plus the oven) it smells great, but the texture is strange, whole pieces of meat are right, and the ground minced meat is a sponge, what can it be?

And I have sadness from Teskoma - I cooked 3 times ... and 4 times noticed that there is a crack in the flask .... (((((

And I have sorrow from Teskoma - I cooked 3 times ... and 4 times noticed that there is a crack in the flask .... (((((

like a bird. That is why I chose Biovin for myself, after all, stainless steel is more reliable.

Girls. Sorry, maybe this has already been discussed. I am against plastic (baking bags). Baked ham today in foil, well, so to speak, not the best option. Does anyone practice using baking paper? Can you give any useful advice? Everything except baking bags.

[dizaninatali]

Hello everyone, I recently asked for advice, I am reporting. We bought a Biovin ham maker (Browin arrived, but they seem to be twins), immediately salt, bags and a temperature probe was included in the kit. Today they took a sample, pork and chicken ham, I did everything according to recipes from the forum.I liked it, but maybe a little dry, although my husband said ok, but I was afraid to grind all the fat from the pork, there was a chilled ham from Lenta and chicken thighs.
Question after cooling, about 1/3 of a glass of water merged (I did not open it, I just tilted it by accident, and the water poured, well, how much I merged, but did not measure it).
There was no layer of jelly on the loaf itself, there was only a little water in the corners of the bag.
Is it edema? Or is water okay? She kept the temperature regime, but you never know for the first time.
Photos were hastily taken.





dizaninatali, and if a stainless steel of the Biovin type, you can do without bags.

Raw smoked ham.https://Mcooker-enn.tomathouse.com/fo...images/russian/modify.png

Good afternoon everyone) probably already the hundredth similar question, I think between the biovine and teskoma models, my husband wants a stainless steel for reliability and I like plastic. I see that from time to time they write that the flasks at Tescoma burst, embarrassing. And biovin has more volume than tescoma? (looking for a family of three).

[Anna]

Anna, Biovin has different models, for 1 kg, for 3 kg they were when I was choosing. Now, perhaps, something else has appeared.

[Ilmirushka]

Ilmirushka, I saw it, I think over 1 kg which, even if I cook it once a week, I think the volume will be enough.

[Ilmirushka]

Ilmirushka, I saw it, I think over 1 kg which, even if I cook it once a week, I think the volume will be enough.

Anna, if you run into the system "cooked - pickled a new one", of course once a week will be enough, depending on how it is. The difference is palpable, if only for breakfast, or someone with you to work ... So it all depends on the needs.
I chose a small Biovin, I like it, but it would be better for 3 kg because there is more fuss than the finished product. It would be more convenient for me to do 1 time for 3 kg than 3 times for 1 kg. Well these are my cockroaches

[Ilmirushka]

Ilmirushka, and how do you store the product?