Pork ham (Steba pressure cooker)

[Elvira]

Elvira, I had the same garbage. The first ham is excellent and there was little liquid. And the second - just like yours: there is a lot of liquid and dry. Why dont know

[Ludmila]

Ludmila, Did you cook on the stove, or in the staff? I still think that I could have heated it for a very long time. From the moment I put the pot with ham, and until the moment when the thermometer began to show the temperature of the water, it took about three hours, and then it was stewed for more than two hours. Maybe because of this a lot of liquid has separated? Maybe the next time you try to remove the pressing disk before cooking, as Ksyushka-Blyushka advises?

[Elvira]

Elvira, edema is caused precisely by a rapid rise in temperature. And slow is good. And before immersion in water for heating, was the temperature brought to room temperature? I had edema when I kept little on the table before cooking. Then she kept it on the table after the refrigerator for at least three hours and cooked it very slowly. The last time, not even a drop came out.

[Ludmila]

LudmilaThat's where the dog is buried !!!! After the refrigerator, I immediately set it to cook. The fire on the stove was very small, I thought that it would gradually heat up like that. But for the first time she stood on my table, warmed up. Well, finally, I found my joint. Lyudochka, thank you very much!

found my joint.

This is what you need! I take it to bookmarks

Added Thursday, 31 March 2016 10:18 PM

Oops. I missed the topic .. Sorry krivorukuyu

[elvin]

elvin, Elvira, this is what I write in the recipe, and I speak on the video. that after the refrigerator, the meat must be warmed up, be sure.

So I consider myself very smart. Reasoned that on a tiny fire, she will gradually get warm. But now I will let her warm up for at least three hours, there is nothing to translate food

Uraaa !!! I still got the right, very tasty ham. I took into account all the mistakes, heeded the advice of Masha and Lyudmila, and as a result I got a very tasty product. I bought a fresh pork shoulder (though a little fatty, but tasty, though not dietary). Before cooking, kept at room temperature for three hours. He heated it very slowly; in total, the ham stood on the stove for more than five hours. Chilled, there was broth when draining, but not much. Withstood in the refrigerator, and lo and behold, delicious, juicy ham. And even with fresh Darnitsk bread! Is a song! Masha, thank you very much for the delicious recipe, and thanks to all the girls for the advice.
Help yourself!!!

[Elvira]

Elvirawhat an appetizing ham it turned out. Congratulations.

[Elvira]

Elvira, super !!!

Girls, take my word for it, she's so delicious !!!

[Elvira]

Elvira, The result is 100% !!

Thank you! I am so glad it worked out right!

[Elvira]

Elvira, in this matter the main practice is not to shorten the processes))
It doesn't work out well quickly, when I do, I immediately prepare for the duration of the process, for that it always comes out tasty)
Tomorrow I will expose another recipe for ham, dietary and delicious)

so it writes in the recipe and I speak on the video. that after the refrigerator, the meat must be warmed up, be sure.

Good evening! How long does it take to warm the meat?

[Mari_M]

Mari_M, Kind)
about two hours.

[Masinen]

Masinen, Thank you

Thanks for the recipe.
Made pork collar ham in Tescom's ham maker. Cooked on the stove in a saucepan.
Very tasty ham turned out, juicy.
I am glad that you can make your own delicious ham from fresh meat.
Maria, thank you very much for sharing your experience and recipes with us.
Here is my photo report.
The picture gives the impression that the meat is cut into large pieces, but this is not the case. Somehow everything was monolithically blinded ...
And I kept thinking - wondered whether to put fat or not. Unambiguously-put.

[Taya]

Taya, the beauty!!! That's right, the ham should look like one monolithic piece, as if it were meat!


It turned out awesome !!

Thank you Maria.
For the first time I make it from pork, I was stunned by the result.

[Taia]

Taia, Taichka, what a beauty! dragged the kusmanchik

Oh, I would treat everyone with pleasure. I have a lot of it.
But you are all far away!

Mashenka, I thank you so much for such an easy way of making ham! I did everything exactly according to the recipe, I even bought nitrite salt in the online store. Made in Belobok. The bag breaks and the result is of course worse, the liquid leaked out, but everything is very, very tasty early. I ordered a ham maker Teskiy, I think the result will please me with it. So this recipe will now take pride of place in our menu.

Made in Belobok. The bag breaks and the result is of course worse, the liquid leaked out

The bag breaks only if the lids are installed incorrectly and do not twist the bag at the top cover ...

Pavel, how are the covers inserted incorrectly? It breaks when I hook the springs.

[How not to tear packages when closing Beloboka and its clones.]

How not to tear packages when closing Beloboka and its clones.

Thank you very much!

Mashul, I messed up with ham and vacuumized without intestine. Then I put it in a container (it turned out right next to it) and vacuumized it again. I put it in the refrigerator until Tuesday. I sit and think whether it will be compressed
Or is it better to put it in a ham?

[Natusya]

Natusya, did you put the meat in a bag and vacuum it?

[Natusya]

Natusya, did you put the meat in a bag and vacuum it?

Yes.

Added on Monday 17 Oct 2016 11:07 AM

I forgot about the shell ...

Mashul, I did it all the same: victory: although with shoals of pork + beef (50x50), the rest is according to the recipe

Yummy turned out and everything was well compressed! I shouldn't have worried

[Natusya]

Natusya, listen, well you did it! Well done! In color and throughout, just real ham !!!

[Natusya]

Natusya, listen, well you did it! Well done! In color and in everything, just real ham !!!

Mashul, I couldn't do that in a ham maker ... and thus - a beauty!
Thank you for encouraging such beauty and simplicity!

[Natusya]

Natusya, very beautiful ham)))

tell me the secret of the name of the vacuum sealer, otherwise I don't have it alone, as it turned out

Roza_Irina, you got a cool ham)) I have been using Beloboks very actively for at least 4 years (I have three, two for meat and one for fish rolls) and, well, not a single package has ever broken. I always use a baking sleeve. I insert the probe into the hole under the lid, where we pull the spring.
I like Teskoma, on occasion I grabbed (thanks to Helen), but Beloboka, she is dear and wonderful, and if, for example, boil boiled pork, then in a pressure cooker under pressure for 40 minutes and you're done. It seems like you can only heat up to 90 degrees. And this at least 83, at least 115))))
Masinen, sorry for the boltology))))

it's just that many people underestimate Beloboku, and she's wonderful, in my opinion, of course

[Jeanne]

Jeanne, I have Caso 10. It has no wet food button. With such an add. the button is more convenient, but they are much more expensive. I like mine and the way I am

Zhanna, thanks for the advice. I will train not to rip the bags. I also buy for baking.
But I bought it anyway. But I'm not going to throw out the white-sided one either. I also thought that only with her you could cook in the oven. I also saw on sale Polish made of stainless steel, biovin, in my opinion. So the same principle of bookmarking as in Tescoma. But the third is probably too much.

[Natusya]

Natusya, Thank you. I will see
Roza_Irina, success

[Natusya]

Natusya, the ham turned out to be very tasty.

Natasha, what kind of bags did you make the ham in?

[Natusya]

Natusya, the ham turned out to be very tasty.

Natasha, what kind of bags did you make the ham in?

🔗
🔗

[Helen]

Helen, Len, thanks. I probably need those too

These are very large packages, the Poles have the same amount of ham makers, or they will be cheaper ...

Masha, my husband bought a ham instead of a pork shoulder.
Need to cook longer ???

[Galina Byko]

Galina Byko, the ham will be drier simply. Cook as well. And if you have 1 more thermometer, then you can remove the press from the ham maker and stick a thermometer into the hole and cook to a temperature of 72 grams inside the loaf)

Thank you!!!

[Masinen]

Masinen, and if you marinate minced meat for a day, nothing?

[Marina]

Marina, so a day is at least, and preferably two days

: victory: so the stars lay down today, everything is at hand, and my husband brought nitrite, and the meat is good.
I was looking for everything where it was possible to buy nitrite cheaper - it turned out there are even shops where you can buy - and a little - 100g, I took it for a test.

[Marina]

Marina, do it))
I marinated the meat, already 4 pieces
I can’t bother with the ham, I’m sick. It's easier with meat))

[Masinen]

Masinen, Masha, get well. I'll put it on tonight. I will report back tomorrow.