Jenealis
girls, well, help me, how to calculate the right time for white-sided? I don’t understand I cooked it now, there are no holes for the thermometer, I cooked it for 4 hours for 80 in a boil. Is she ready, no? Normal color juice (I vacuum the ham before cooking)
valushka-s
Quote: Jenealis

girls, well, help me, how to calculate the right time for white-sided? I don't understand

I'll sit and listen !!! And then somehow everyone is with their Teskomks, but what and how should we do ?! Tell me!
Masinen
Jenealis, what is the diameter of the white-sided?
Jenealis
Masinen, 11 cm
Masinen
Evgeniya, looked Pakatika, he does in Belobok.
His time writes 3.5 hours. But it does at higher temperatures.
I found my recipe for Beloboka and also 3 hours 30 minutes

White-sided ham (Steba DD1 Eco pressure cooker) (Masinen)

Pork ham (Steba pressure cooker)
Jenealis
Masinen, Mashulya, thanks !!! And this is with warm-up?
Masinen
Evgeniya, wolbsche yes, but you add another 30 minutes to this time.
4 hours is enough for the eyes.
Jiri
My first ham in Tescom. Masha, thank you very much for the recipe!
Pork ham (Steba pressure cooker)
Masinen
Irina, Class !! Well done!!
lou
I am reporting, I did it for the third time. Now I finally made my conclusions and adapted to the recipe. It turned out awesomely tasty and beautiful. To the pork I added a chicken leg (200g), a quarter of a teaspoon of a mixture of seasonings No. 4 (I took it from Kolbaskin. This is a mixture of black, allspice and nut. Or cardamom, suitable for pork), 17g. nitrite and 4gr. common salt. I cut everything, put it out in the frost along with the bowl, everything froze there. Mixed for 15 minutes, set for 2 days. Brought up to 75g. in 30 minutes and kept at 77-79g. 3.5 hours only by this time the temperature in the ham reached 74g. Well then, as usual. The ham was not dry, it was juicy. dense, tasty.
Masha, thanks again for the recipe!
(And also, I made chicken legs from beef and legs. It turned out decently. I will do it too)
Masinen
lou, Natasha, I also want to make from beef and lamb, it seems to me it will be delicious))

Quote: lou
Masha, thanks again for the recipe!
Glad the recipe came in handy)
Helen
Today's ham ... pork neck and turkey thigh fillets ...
Pork ham (Steba pressure cooker)
Masinen
Elena,

Happy New Year!!!
Helen
Quote: Masinen

Elena,

Happy New Year!!! ]

Holiday greetings!!!
Mist
Masha, thank you again
Pork neck + beef tongue. The spices for my taste are just perfect
Pork ham (Steba pressure cooker)
Masinen
Irina, super came out !! We must also try to do it with the language.
Oira-oira
Struck down on the spot! And I was so tormented with homemade sausage - now I will do this.
Masinen
Irina, try it, I think you will definitely like it))
Natusya
Quote: natalisha_31

EvgeniyaI hope Masha will not be offended. Many come to this topic, read for ham. I hope that someone will not repeat your mistake and will no longer buy salt there.

Bliiin would not have thought that cockroaches are even adapted to nitrite salt.

That's why I didn't find this topic before ... I already received salt from them, what should I do now? Can I ignite it in a frying pan?
how to make a ham now?
gala10
Natusya, I would have sifted the salt for a start, and then ignited it. But I don’t know if it is possible to ignite the nitrite salt?
Masinen
I would not ignite the nitrite one, because sodium nitrite is destroyed by temperature.
Yes, it was 1 case in total.
gala10
Quote: Masinen
sodium nitrite breaks down from temperature
Mashun, and is destroyed, starting from what temperature? Until 85, as I understand it, what is possible?
Natusya
Quote: Masinen

I would not ignite the nitrite one, because sodium nitrite is destroyed by temperature.
Yes, it was 1 case in total.
Thank you, Mash, calmed me down.Hopefully they got better after posting on our forum!
Masinen
Galina, it decomposes from any heat.
we cook for 60-80 gr
Natusya, hope so))
Omela
Mash, I tried it. As I said, the pieces were cut too large, so it turned out not so elastic. I'll take it into account for the future. It tasted very tasty! My husband is delighted, he said only to cook in this way.

Pork ham (Steba pressure cooker)

shl. and I have a boar, if that.
Masinen
Omela, well, you have a delicacy)))

The husband appreciated the main thing, I always ask mine in details, how it happened. and to honestly admit tasty or not
Merri
Masinen, Masha, has made ham more than once, but this time she tried to stew it in MV. I will taste it now)
Masinen
Merri, are you doing in the oven?
Then tell me if there are any differences.
Vinokurova
Merri, let's try it now ... I'm running around here with a fork and a plate, but the ham has disappeared somewhere ...
Merri
Quote: Masinen

Merri, are you doing in the oven?
Then tell me if there are any differences.

No, not in the oven, also in the MV (multicooker). Today I tried it, and I'm thinking whether I digested it or not. I put it at 80 degrees for 3 hours, covered it with a bowl and looked until it warmed up. The water was heated for about 40 minutes, it turns out that it was stewed at 80 degrees 2-20, and the Czechs recommend 2 hours.
By the way, I liked to cool it in the bowl.

Quote: Vinokurova

Merri, let's try it now ... I'm running around here with a fork and a plate, but the ham has disappeared somewhere ...

So run at home, come!
Masinen
Merri, Irina, I think 20 minutes won't do the weather. Many people think that 3 hours is not enough)
We must try it. But I don’t think you can digest it, because it doesn’t come into contact with water.
Vinokurova
Irina, thanks for the invitation ... what taste ?. is it dry ?. Why do you think you have digested?
Merri
Vinokurova, Alenka, I have made ham many times from different meats, it seems to me the most tender is from turkey breast. I'm not very good at pork, now it seems a little dry.
Vinokurova
Well, for me, turkey breast also comes first ... there the meat tastes completely different ... and in pork you need to add more fat, but I still rarely get juicy ... tomorrow I'll try to knead ... for the holiday I will report ... I will also boil a little, I will not bring it to three o'clock ...
Masinen
Merri, Irin, it was necessary to put 75 grams, not 80. It would be softer)
Merri
Masinen, yes, Masha, we need to have fun)
Vinokurova
Masinen, Maroussia, I am reporting
Pork ham (Steba pressure cooker)

I'll tell you how I did it .... everything was according to the recipe, except for the meat mixture ... I myself like it. ... I didn't take water, replaced everything with ice ... then I decided that I would not lose anything if I packed it in a vacuum ... I packed it, put it in the refrigerator for two days ...
Poured COLD WATER into the cup
Then I arranged dances with slow heating ... an hour to 40 degrees, an hour to 55, an hour to 65 and three hours to 75 degrees .. then immediately pulled it out, cooled it, threw it into the refrigerator .. without removing the bag from the vacuum ...
Only today I remembered, opened, cut ...
I set myself a credit)))
Delicious sooo !.
Masinen
AlenKa, Well done! You vacuum packed the ham, right?
Tell me, was there juice?
Vinokurova
Quote: Masinen

AlenKa, Well done! You vacuum packed the ham, right?
Tell me, was there juice?
Yes, I just packed a ham ... there was juice ... but it's absolutely not dry !. The most tender ... you know, during my youth, they sold Yugoslav ham in 5 kg or 3 kg cans ... there was just such a tender jelly that I adored ... and the taste is one to one !.
Super!
Merri
AlenKa, jack of all trades!
Vinokurova
Quote: Merri

AlenKa, jack of all trades!
oh, Irinka, your words to God in the ears ... I conjure over a chiffon biscuit ... I'm worried
Pakat
Masinen, Masha, hi!
I was given a link to your youtube in another forum, I would not have come myself ...
There they asked about the technology of the shiners, but it looks similar to us ...
Masinen
Paul, Hi)
It's good that they know my channel on YouTube
By the way, at the end of the video, he writes the name of my channel, though in Serbian, since it was originally registered this way, maybe that's why it's not very easy to find)
Deer pussy
Yeah, and I looked at this recipe using a link on another forum, tomorrow I will do
Masinen
Olga, I'm waiting for the report !!
elvin
Maria, Good day! Need your help. Made ham according to your recipe a second time. For the first time, it turned out to be a very tasty ham. I decided to do it a second time, so to speak for an encore. I did both times, strictly adhering to the recipe. Kneaded the meat until white threads. The only thing, for the first time I threw ice in pieces, the remnants of which did not melt removed.The second time I crushed the ice with a blender. Cooked on the stove in a saucepan. I noticed for the first time what kind of flame I set so that the water temperature did not rise above 75-76 degrees. For the second time, I immediately set such a flame so that it would heat up gradually (in total, two, or maybe more than three hours passed from the beginning of cooking to setting the rate of 75 degrees). After that, I cooked it for two hours and twenty minutes. I put the thermometer into the drain hole, it showed 70 degrees. I chilled the ham under cold water, to be sure I threw pieces of ice there. Then she poured out the resulting broth (it turned out suspiciously too much) and put it in the refrigerator overnight. In the morning I pulled the ham out of the mold. It turned out to be rather dry and dense. If you cut and try to roll it, it cracks. I suspect that the best is the enemy of the good, and I overdid it, heating the ham for a long time over low heat. Probably it was necessary to heat up faster, then lower the temperature and keep within the specified limits? What's my mistake?. Maybe the meat is unsuccessful?
Masinen
Elvira, Good afternoon, it seems to me that the meat was not very good.
You didn’t have much difference, only in heating, but I don’t think that gradual heating had a negative effect.
Most likely the meat, how many times have I come across that if the meat is bad, then the end result is also very n.
elvin
Maria, Thanks for the quick response. The meat was ham of the back. Nice piece, with fat. Next time I will definitely take a spatula. I was just confused by the large amount of broth. When I took the ham out of Tescoma, there was still some gellied broth on the bottom. Why did the meat give off so much juice? I read a lot about the technology of cooking ham, all the brains in a bunch. They write that with improper heating, swelling (or outflow) of the broth is possible. Is this my case? What does incorrect heating mean? Sorry to throw up questions, I want to cook the same ham, elastic and juicy like yours.
Masinen
The ham, it itself is rather dry, the shoulder blade is softer. Yes, due to incorrect heating, due to heating during the hanging process, therefore ice is added.
After ripening in the refrigerator, you cannot immediately put it in hot water, but you must let it stand for an hour, another about room temperature and warm up.
elvin
Thanks for the help! Next time I'll take into account all my mistakes

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