Homemade ham (collection of recipes for a ham maker)

And I forgot: how to add gelatin correctly?

[tuskarora]

So she tamped the meat into a bag and then the ham itself, as advised tuskarora , also packed in a bag. When it was my turn to cook, it turned out that I did not have a suitable saucepan. I brought an enamel bucket from the balcony, and I did it in it. But when I took out the ham, there was a lot of broth in the bag and .... it broke in general and the precious soup went into the bucket.
And about gelatin, I don't know right or wrong, I just sprinkle the meat on top and that's it.

But when I took out the ham, there was a lot of broth in the bag and .... it broke in general and the precious soup went into the bucket.

Therefore, it is more convenient in a bowl and in the oven. The ham maker in the sleeve is not removed from the bowl until it is completely cooled and you get a very tasty jelly at the end.

And I forgot: how to add gelatin correctly?

Girls. try without gelatin: the effect is the same.

[Zest]

Zest, ask your husband to go over the ham maker with a file, remove the burrs and blunt sharp places, especially on the springs ...

Girls. try without gelatin: the effect is the same.

I support, I don't add gelatin either.

oh girls, well, all the first time I tried ham! It's worth getting cold. It's even scary (will my people like it?)

Made according to the Susley recipe. This is for you all for the tips

[Zest]

Zest, ask your husband to go over the ham maker with a file, remove the burrs and blunt sharp places, especially on the springs ...

Oh, thanks, but I did a stupid thing myself ... I rested my thumb against the edge of the can to make it easier to pull the spring. The result was predictable

Girls - today, thanks to Eve, I also became the happy owner of this device! I immediately have a question - how much ham to fill with water? completely or half, or what? Thank you in advance

Girls - today, thanks to Eve, I also became the happy owner of this device! I immediately have a question - how much ham to fill with water? completely or half, or what? Thank you in advance

When I cook in the oven, I pour a couple of glasses into a baking sheet to keep it humid in the oven. And when in a saucepan on the stove, then for the entire height of the pan, it turns out exactly 1 cm is not enough to the edge of the ham.

And I'm already with the ham. Shurshun sent it today. Only I am so tired that I can only knock on the keys. I study the problem. Lyulyok said that it was necessary to fasten it in some unusual way, otherwise you could not cope alone. Lil, can you show me what you were talking about next time, otherwise I won't catch up with something?

[Freken Bock]

And I could not resist and set to cook my first ham. I also went through the baptism in battle - I cut myself, but not much (good reaction). So that Freken Bock, you be careful, the springs there are very tight - they can break. Tomorrow I'll unsubscribe, why did it work out for me?

[Zest]

Zest, kava , since you are cutting, there are sharp edges ...
Ask your husbands to blunt them ...

And I'm already with the ham. Shurshun sent it today. Only I am so tired that I can only knock on the keys. I study the problem. Lyulyok said that it was necessary to fasten it in some unusual way, otherwise you could not cope alone. Lil, can you show me what you were talking about next time, otherwise I won't catch up with something?

Congratulations on another toy!
And I show how I play with her, so as not to ask anyone to help close the ham maker.
Before filling the ham, I put it upside down on the table and insert the hooks with springs into the lower grooves


Then I fill the ham maker, close the lid on top and tighten the springs.



With this position of the ham, the lid, when only 1 (2) hooks are hooked, does not warp, since the small grooves do not allow doing this (unlike the slots on top if the ham is placed correctly).

I wrote and wrote. Everything is so messy. Maybe someone will understand what I wanted to convey

everything is clear, at least to me, I need to try this method, probably it will be more convenient.

[Lyulek]

Lyulek , explained everything very clearly. What a fine fellow you have thought of! It just turns out like everything.

I wouldn't have thought of that! I just accidentally mixed things up, and only then I realized why everything was so fine and easy for me to close

Oh, Lilechka!
what a good method! And then I fight with a snap every time!

Thank you

I wouldn't have thought of that! I just accidentally mixed things up, and only then I realized why everything was so fine and easy for me to close

so many discoveries happened by accident

Can we ever wait for a thread from a Panasonic ham without sharp edges and a separate unit?

there is a slow cooker, there is an ice cream maker - everything is for our handy people, but there is no such thing - can you give them an idea on the official website? you see, in a couple of years there will be something like our multicooker with a saucepan that is not the same! In the same place, just come up with a press system, and the rest is like a multi go, only smaller dimensions and that's it!

Good afternoon to this vaus topic, recently I am also the owner of this chuto device. On the topic, a fussing question to the owners of the marinator, in particular to you Hairpin (you have it indicated in the signature) and how to read the post from Admin about cooking from whole pieces of meat, for example, prepare meat in the marinator and then into the ham maker. I can't do this experiment myself, since there is no marinator on the Internet, there are no special reviews about some of it behaves, therefore, how to talk a question to the studio.

Well, I'm reporting



Meat - pork (1200 g 2: 1 minced meat: pieces), garlic (10 g), 1 tbsp. l. semolina, salt, pepper, 2 tbsp. l. mayonnaise. I cooked in a pressure cooker. Cooked for 50-60 minutes. The debut is delicious,: nyam: but I want some more spices and I will definitely try it with marinated meat.

[kava]

kavalooks cute. And mine is still gurgling. I'll show you tomorrow if something works out.

[Freken Bock]

Freken Bock, it will definitely work, and not something, but most likely a ham

And here's my ham. Tasty, but I want something more interesting. I only added garlic and pepper. The husband insists on larger pieces of meat.

And I didn’t like my experiment with a ham (I made rolls without it - they worked great) and I threw it away. He shook the juice to pour out. Now I go here and tune in again ... By the way, I put mine in a double boiler and in the oven.

[Freken Bock!]

Freken Bock! What a wonderful rosy ham! And what did you add for the color?
And I, girls, didn't like my last ham. I decided to add a little agar instead of gelatin. The result is excellent in the sense that the ham can be cut very thinly, it is plump and does not break up into pieces at all. But I decided to dilute the agar in sherry, spread it and pour it into the mass. I didn't like the taste of sherry in the finished dish at all

[Aunt Besya]

Aunt Besya, didn't add anything. Chicken fillet puree (blender), chicken thighs (finely chopped), minced pork (meat grinder, large wire rack). The taste is dominated by chicken. Next time I will put more meat in pieces. Not really ham, but the product is definitely less harmful.

[Queenie]

Queenie! I rode up to you again!
Since yesterday I have had a bunch of pork in the form of a neck and shoulder. Meat is fresh and good. If there is a way to remake it for long-term storage, how do you put it in the freezer?

(bowing low smiley)

[Hairpin]

Hairpin , lard (rendered pork fat) can still be a preservative for finished meat.
You can make homemade grilled sausage, put it in jars and pour lard over it. Or the pieces of meat are well fried in lard, and pour the finished meat with them. But such things are kept in the cellars. A refrigerator will work too.
When you have an autoclave, you can prepare porridge with meat in it, right in jars.

[Queenie]

And I scored bacon ... much shorter!

Queenie, now I will tell the technology, as I understand it.
1. I cut the shoulder blade / neck into pieces ... 4cmx4cm.
2. Tenderize from the heart by the hands of my husband.
3. I spread the bacon in a frying pan, throw in the chopped pieces.
4. Salt / pepper, etc.
5. I cover it until ready.
6. I throw it into a sterilized jar.
7. And in the refrigerator (not in the freezer).
8. Since it was fried in lard, it is no longer necessary to fill it with lard.

If I melted bacon in a frying pan, does that mean I already have lard?

Queenie, is everything right?

I would clarify some points a little.

1. First, we drown the lard. To do this, cut the bacon into small pieces and fry over low heat until you get cracklings. We do not throw away the delicious greaves.

2. First, we cut the meat into thick layers (if the ribs, then simply, we cut it right away and that's it), then we tender it, and then only we cut it into 4x4 or 3x3. This will increase productivity.

3. Don't forget Lavrushechka.

4. Pepper is better with peas, not ground (ground will burn and taste bitter).

5. Salt should be put in so much that it is felt in the taste. To be clear, because I like little salt in my food.

6. The meat must be well cooked and free of excess moisture (ie gravy). After that, put it in jars, and pour lard under the lid. It is important. The lard should completely cover the meat.

7. If you want to play it safe, then jars of meat and lard can be sterilized as conservation. Put jars "on the shoulders" in a container with water and boil for about 30 minutes.
As if everything. If I forgot to clarify something, then ask.

It turned out like this today



From minced pork and chicken, pieces of meat and chopped pork tongue. I put more spices - the taste came out more piquant.

[kava]

How lovely kava and what are you doing to me, huh? Such a production of gastric juice went ... We urgently need to save the body, went to the refrigerator
Is it so beautiful in the oven?

[Suslya]

Suslya, she herself could not resist and just ate a piece of bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13276.new#new and a piece of ham (also knocked out my husband).

I cooked it in a pressure cooker: I put a ham maker in it, filled it with water (2-3 cm lower than the top bottom (that is, lower than the minced meat) and cooked for 50 minutes. The broth also turned out.

Did you put a ham in the bag?

I put the minced meat in the baking sleeve (but it has factory punctures along the entire length so that the steam comes out).

Here it was advised to put the ham in the sleeve so that the broth would not disappear, I did so, but when I pulled it out, the bag broke.
And I don't have punctures in my sleeve for some reason.

Probably the manufacturers of our sleeves are different. End this roll, I'll go pick the next one, I'll look without holes

I have Freken Bock.

What am I doing wrong?
The fourth time I make ham, the result looks like a big cutlet all the time.

I put only pieces of meat and minced meat, salt, pepper, garlic.
To thicken I tried to add gelatin, and starch, and semolina,
tried to cook in a saucepan and bake in the oven, all the same the result is not happy !!!

I'm almost disappointed.

[Sergey Kornilov]

Sergey Kornilov, add spices. I had it for meat (I buy it from Armenians at the market) and also added dried tomatoes. Also, try marinating the meat first (I read somewhere in this thread).

[Queenie]

Queenie!
Well, I'm telling (you are worried about me, I know!).

Only I changed the process a little.
1. Fried pieces of pork until the liquid evaporates without vegetable oil with seasonings.
2.I threw it into a slow cooker for Stewing for six hours (it is still there).
3. I sterilize cans.
4. Throw in the pork from the multicooker.
5. Melt lard in a frying pan.
6. Pour the pork in a jar with lard. The layer thickness is not important. The main thing is that it should be continuous.
7. I'll come here with pictures.

What am I doing wrong?
The fourth time I make ham, the result looks like a big cutlet all the time.

I put only pieces of meat and minced meat, salt, pepper, garlic.
To thicken I tried to add gelatin, and starch, and semolina,
tried to cook in a saucepan and bake in the oven, all the same the result is not happy !!!

I'm almost disappointed.

Try removing garlic from your recipe.
I removed, now I like the ham more, there is no cutlet smell.

[Queenie]

Well, I'm back with my pork again.
After six hours of stewing, it became like this (yellowish color due to curry):



Fried lard like this:
at first



in the end



I put my pieces in sterilized jars:



And ... then everything ended well ... Because I had ten times less lard than I needed ... It leaked between the pieces in the first jar and stopped at 30% of the meat level ... And the rest of the lard I already put it under the press under the onion peel ...

But now I will be clever, clever!

Queenie! Thank you, I will remember this option for the rest of my life!

Try removing garlic from your recipe.
I removed, now I like the ham more, there is no cutlet smell.

I'll try, but for some reason in all recipes garlic is an indispensable ingredient.

Here's another dug

The meat is cut into small cubes so that the ratio of meat to fat in the minced meat is approximately 4: 1. This proportion must always be adhered to. For example, making sausage from leaner meat than pork. So, for this, pork fat can be added to beef; When making chicken thigh sausage, you can add chicken fat.

Now spices and spices are being prepared. It is not at all necessary to use the entire list of spices and herbs given in the recipe. The necessary minimum can be considered - ground black pepper, garlic and nutmeg, and dry garlic can be replaced with two chopped fresh cloves.

The meat is seasoned. Among other things, it is recommended to add oregano, curry or paprika and salt to chicken sausage. And for game sausages, the addition of tarragon, ground coriander or marjoram will be appropriate. Add olive oil to the seasoned meat within 1 tbsp. l. Everything is thoroughly mixed so that the minced meat is as soft as possible. After that, the meat is placed in the refrigerator for 1/2 day, otherwise the sausage will turn out to be non-uniform in consistency and dry.

We will study and try further.

[Sergey Kornilov]

Sergey Kornilov, thanks for the reference! ( 🔗 )

There is a lot of information, I think something will be useful for those who do not raise pigs.

And garlic really should always be in sausage, remember "Why I love garlic, that it smells like sausage!"

There are a lot of interesting things, but the recipes need to be applied with the head ... Not blindly.
...
And I will have to first eat my "cutlet", before setting up further experiments.

I laid the meat of different varieties of medium fat content, a full multicooker, did not add spices.

Five hours later I received a completely prepared stew covered with its own juice (fat) from stewing meat.

I added spices after 4 hours - only salt to taste, peppercorns and bay leaves.

She poured it into containers, poured it with meat juice, closed it with lids. There was so much own fat in the meat that a layer of fat of about 1-1.5 cm solidified.

I kept it in the freezer. The taste turned out to be a real stew - delicious, not crumbling meat.

Yes, we wanted to try both options, and then everything merged into one ...