Pork ham (Steba pressure cooker)

behold

A nuance in the temperature of the minced meat during grinding, if the temperature of the minced meat rises above 12 degrees, then you will get broth edema and a dry cutlet in this broth.
The point is heating the fat, when the fat in the minced meat heats up above 12-15 degrees, it envelops the meat particles and they no longer form a monolithic frame in which this fat is distributed like in a sponge, but an inverse emulsion is obtained - minced meat in fat, and the consistency of this sausage will be mushy.
Try this:
clean low-fat raw materials with veins as much as possible from veins and films. Cut into pieces with a quail egg. Freeze until firm crust and soft middle of the pieces.
Check the sharpness of the blender knives. Dull knives will rip and heat the meat very quickly.
Frozen raw materials will increase the development time with knives. Even sometimes I divided the cutter for 2 days, so that the heated minced meat would freeze again if the equipment did not allow it to work normally.
Next, add fatty pork or fat in general at the second stage of cutting, preferably also slightly frozen, in order to reduce the temperature of the minced meat.
Beat the minced meat only until 12 degrees Celsius. If overheated, it is better to make cutlets out of it.
All dry ingredients heat the minced meat, so add them along with the fatty raw materials.
It is better to replace the prescription water by 40% with ice, dissolve all the prescription salt in this water-ice mixture, so we will reduce the temperature of this water to minus 3-4 degrees. "

[Masinen]

Masinen, Maria, thank you very much for your advice and information! It is somehow always easier for me if I understand why I am doing this or that.
I will not be upset, I will train.

My first experience was also not very successful. Technically I did everything as indicated in the recipe (including kneading in KM-094). Minced meat was cut small, used nitrite, the workpiece stood for 48 hours, cooked with strict temperature control. But the result did not please me. The meat is rather dry and crunches, it tastes bad, there is no "ham" spirit, but there is some kind of outsider, I wrote about the strange color of the broth before. In short, it didn't work for me (((I think, maybe the meat is to blame

[Svetlana]

Svetlana, you will succeed. I kneaded the meat on my first ham with my hands, rubbed the corn, but didn't knead it normally. It also turned out harshly. But working on bugs does the trick :)
Next time I'll try to take a picture of a ham :)

[shuska]

I think maybe the meat is to blame

shuska, My ham is not so hot from frozen meat. Were you chilled meat?

[A.lenka]

A.lenka, bazaar

bazaar

Well, ninaaaaayu ... If baseaaar ...

Well, ninaaaaayu ... If baseaaar ...

Here I am ninaaaaay ...

[Masinen]

MasinenI looked through the whole Temka and did not find what size pieces the meat should be cut into.

[first page]

I looked through the whole Temka

first page = photo, video, it can be seen if in words - well, not less than the size of a walnut, pork slicing is sold in stores, beef is sold, you can eat it, it is on beef stroganoff - longer slices and on a stew - more square and larger, if you do not cut it yourself hunting. The machine video on the first page is laconic and very descriptive, even though in chefs' schools Include videos in the curriculum, nothing superfluous above post 602 - the size is also indicated

thank you very much

[shuska]

shuska, I don't like the color. The ham should not be that color.
And what part was taken for the ham?

The machine video on the first page is laconic and very descriptive, even in cook schools. Machine videos are included in the curriculum, nothing more

Irina, thank you very much)))
I try, as they say))

I don't like the color. The ham should not be that color. And what part was taken for the ham?

Just about, I don't like it either ... neither color, nor taste, nor smell ... Is it really meat? I took as it is written according to the recipe - a shovel (at the market).

PS Mashenka, you can call me

[shuska]

shuska, oh, I'm already confused, to whom on you, and to whom on you))

That's right, scapula. But it is of a color, somehow it did not come out.
Maybe look in the store? In general, the meat on the market should be good.
Did you add fat?

[shuska]

shuska, I always make ham from frozen meat. I have no other ... I buy it once a month, when they bring it from Belarus. Therefore, except in the freezer you will not take it anywhere.

Mash, added (there is even a white spot of fat on the cut) I tried to do everything as close to the recipe as possible. I just can't make friends with ham. It doesn’t want to work with me. This ham is the first one that I made using new technology. I was afraid for a long time that it would not work. Well, we can say that it did not work out
Nothing, I will have to try again, but with a different meat. Maybe this is really the case (although the meat itself was beautiful, I chose).

[shuska]

shuska, when you start making ham, say: this time everything will work out !!! I cut finely, 1cmx1cm, no more and fat the same way.
And then I argue: why cut and grind exactly cold meat, because in 2 days in the refrigerator it will still cool down properly

[you, my dear, come in, sit down, tell and listen]

oh, I'm already confused, to whom on you, and to whom I on you))

people sitting at the same table are already closer to each other, and we are all at the same table, went into the topic - automatically a friend, comrade and sister, sometimes a brother, which means you, my dear, come in, sit down, tell and listen huh?

[you, my dear, come in, sit down, tell and listen]

people sitting at the same table are already closer to each other, and we are all at the same table, went into the topic - automatically a friend, comrade and sister, sometimes a brother, which means you, my dear, come in, sit down, tell and listen huh?

Girls, thank you all for your support!
There are no questions about the recipe (Mashenka, thanks again!). We will change raw materials!

Maria! Thank you so much for the science, for the recipe!
My first ham and my first cooking in Stebe. There is something to strive for, but for a start I am very happy!

[Vlasik]

Vlasik, Alyona!! The first ham and so beautiful came out !!
Excellent result!!!!

Thank you! After 3.5 hours, I measured the temperature inside the ham, did not rise more than 70, cooked for another 30 minutes, showed 75, did not wait any longer, turned it off. Do you think you need to cook up to 80 degrees?
The taste is completely ready.

Do you think you need to cook up to 80 degrees?

not necessary))
I boil up to 72-75 grams inside.

[Masinen]

Masinen, Maria, I can't understand why 72-75 gr., Because for pork it is written 85 deg.

[Alla]

Alla, Where is it written?
What does 85 grams have to do with it, I don't understand?
But what about sous vide at 63 grams? And this is for pork 63 gr))
So for the chicken they wrote 90, well, where are those 90, when we do it at low temperatures

These high degrees are indicated on thermometers for ovens!
and not for ham and sous vide))

My first ham))
The photo is terrible, but there is no other


Cooked without nitrite, set the temperature to 81 degrees.
Thanks for the recipe, you need to train)

[ikom]

ikom, with a start !! Good ham, the temperature can be set less))

[Masinen]

Masinen, Thank you! Next time I will put less so that it looks more like ham))) This is out of fear, and ShtebaDD2 has not yet adapted to new devices)

That's it, I don't like it either ... neither the color, nor the taste, nor the smell ...

I can assume that you were slipped the meat of a boar or a spree pig. Itself nailed on such meat

I can assume that you were slipped the meat of a boar or a spree pig. Itself nailed on such meat

I don’t think ... I, in principle, know how to choose meat, and even set fire to "test" I'm afraid that the meat was chopped by something. It leaked decently while it was waiting for cutting

[Maria]

Maria, so don't measure the temperature in the ham maker with a Biovin thermometer.After 3 hours of cooking, my pork / chicken ham was 85 degrees. I was still worried that I did not make it for a chicken.
I know about sous-vid.

[Alla]

Alla, I also have biovin and I bought it in the Czech Republic and on the thermometer there are no designations for the type of meat, but only a red check mark is, as on Tescom, from 75 grams to 85 grams.
maybe the ham should be done exactly in this limit.

I can assume that you were slipped the meat of a boar or a spree pig.

Girls, teach me how not to run into this in the store. After all, they tie it into a bag, do not smell. You won't be able to set fire to it.Maybe, you can navigate by size (shanks, hams, for example - the rest of the parts are more difficult to estimate in size)

Here's my second ham! The first was too much with spices and too little salting. In the second I added 1 chicken leg, 15 g of nitrite salt and 8 g. plain. For our family, taste and appearance are the same. Ripened for 48 hours. Warmed up: up to 75g. -25 min. and for 77-78g 2 hours 55 minutes. But inside the ham is more than 67 grams. did not rise. She spat, did not wait, cooled it down and sent it to cool. I ask for advice, should you continue to do this, or still heat it to a certain (what?) Temperature inside the ham? And so, in color, consistency and taste, well, I really like it. And yet, I did not control the first one in terms of internal temperature, it warmed up the same amount in time, but ate it without any consequences.

[lou]

lou, Natalya, your ham is completely ready, but if you are confused by the temperature of 67 grams, then you can still hold five degrees to 72)

Thank you, Masha. Next time I'll try to reach 72g. I'll look at the time, how long it will take, and the organoleptic. I will draw conclusions.

[Natalia]

Natalia, then write, interesting)

I can’t be silent. Three days ago I cooked a ham. This is my second in Tescom. The first was not very good. Now it turned out well both the look and the taste - I liked everything. The liquid has drained very little. I did it with nitrite. But it gets tastier and tastier every day. Mashunechka, thank you for this recipe.

[kirch]

kirch, Ludmila, I started reading and was scared that you would beat

Fuuhh, it turned out on the contrary that everything is fine)))

Uraaaaaa !!!! I'm very glad!

She took out a ham maker and measured the temperature inside. 70.5 deg. that is, it did not reach the desired one. And what to do? I put it to cool, and my thoughts wander, suddenly I will poison myself

[kirch]

kirch, Lyudmila, I had 67 in general. They ate (at their own peril and risk) without consequences. The appearance did not in any way indicate that it was undersized. True, next time I will bring it to the norm, so that my thoughts do not think.

[Natalia]

Natalia, reassured. It would be better not to measure.

[Ludmila]

Ludmila, Do not be afraid))

I always cook time from a recipe.

[Masinen]

Masinen, Masha, I will not be afraid. I drained the liquid, this time it turned out to be a glass. It was just a little bit last time. But both this time and the last - the liquid is reddish. M. b. it is from nitrite. And what, next time do not add cooking time or add? And yet, I thought, why are we covering Shteba with another saucepan, because if we cook in an ordinary saucepan on the stove, we don't cover it.

[Ludmila]

Ludmila, if not covered, then Shteba will work all the time for heating.
And so she turned on the heating and turned it off, those ten do not work all the time.

As you want, you can add.

Okay, Mashun, I won't bother. It must be closed, it must be so. In any case, after the end of the thermometer, the ham is at the required temperature.

I did it today in Biovina (2 attempts).
Pork ham with cheese. Tamped badly, there is something to strive for, but tasty, and this is the main thing

[Mist]

Mist, Irin, you put the minced meat in parts and ram, then the next part, etc.))

I just ram with a table spoon, or you can press from the lid.

Lyudmila, if you do not cover, then Shteba will work all the time for heating.

and it seems to me it will be lower than what is displayed on the scoreboard, but we need almost accuracy))) I also did it in pieces with 17 grams. nitrite, but brought up to 76 grams. inside, it turned out a little dry, but on the second day it became better, I lay down, I will bring it to 72 next time, and I do not plan to fool around with minced meat