Pork ham (Steba pressure cooker)

Good afternoon everyone!
I put the ham according to Mashenka's recipe (no digression). Withstood 48 hours, warmed for 3 and set to cook. 3.5 hours, the thermometer showed the water temperature 79 degrees. Chilled for 30 minutes. Very little water poured out, no more than 30-50 grams. I put it in the refrigerator until morning.
Only one thing at the moment worries me: I put the thermometer into the holes for draining the water after 3.5 hours, and there the temperature did not reach 60. I didn't cook yet, I'm afraid to dry it out.
And now I'm worried, maybe I still had to cook it

[Tatka1]

Tatka1, Tatiana, should have reached 72 grams in 3.5 hours. But here is a little trick, if you do not stick it deeply, then the temperature will be lower))

[Masinen]

Masinen, Masha, I realized that I measured the temperature inside the product incorrectly. Next time I will take into account my mistakes. And for tamping meat into a ham maker, including, since there are defects on the outside, but overall I'm happy!)))
The taste is excellent, juicy, salt and spices just right!



Thanks for the recipe!

[Tatka1]

Tatka1, Tatiana, excellent ham

Maria, everything worked out! The vidocq is so good and the structure does not fall apart. I did not notice a strong difference from nitrite, the only thing was that I did not have enough garlic, sometimes only garlic in granules is suitable for some recipes.

The beauty!!! I also want this, but I can't figure out how to knead the meat, I don't have such a device for the dough ... but there are nozzles for the dough on the mixer, you can do it with a mixer, what do you think? And if you cook in the oven, which temperature regime to choose and what time?
And is there enough nitrite salt? No need to add the usual?
I would be grateful for your recommendations !!!
I have a metal ham, I haven’t tested it yet.

[Butterfly_74]

Butterfly_74, Olya, I was kneading with mixing hooks .. straining, but plowing ... old, still produced in the GDR ...
salt is enough ...
for ovens there was a theme ... in the oven is no different ... smooth long heating and you have ham in the pocket on the table)))

[Vinokurova]

Vinokurova, Thank you! And I have an old mixer made by the German Democratic Republic, I hope it can handle it! In the oven, it means everything is the same and the temperature needs to be made about the same?

[Vinokurova]

Vinokurova, Thank you! And I have an old mixer made by the German Democratic Republic, I hope it can handle it! In the oven, it means everything is the same and the temperature needs to be made about the same?

When I did it in the oven, I raised the temperature very slowly ...
first up to 40, then up to 60, and only then up to 75 ... like in sausage ...
but in time - the thermometer must be put in the ham and monitored ...

[Vinokurova]

Vinokurova, Thank you so much! I will master the ham!

[Masinen]

Masinen, Masha, I have a question. I just put the ham in the refrigerator to ripen. 48 hours is Friday night. I will not have the opportunity to find time on this day to warm it up and cook it later.
If I stay for another night (that is, an additional 12 hours) and continue on Saturday, is that okay?

It's scary, then you need to eat it with great appetite ...
She won't get anything if she stays longer ...

[Paul]

Thank you, Paul! No, well, I'm a current student, I'd better ask!

video recipe in a new edition.
I barely found old materials, I had to take something from an old video.
Hope it's nicer to watch)
This video received almost 53 thousand views and 500 likes, but I decided to donate this and make a new edition!

Well, here I am with my ham! : girl_red: Masha, thank you very much for the clear instructions! The ham turned out to be very tasty and aromatic!

[Masyusha]

Masyusha, Elya, thanks for the beautiful report !!!

My carbonate is still being vacuumed

[Elya]

Elya, don't forget to show the chop later

Necessarily!

Masha, answer me here, too.
I do everything according to the rules, it seems, I cool the meat, put ice, knead in a combine until the threads. Then, when cooking, not quickly, I smoothly bring the temperature of the water in which the ham stands to 70 degrees and then I stick to this temperature.
But then, when the ham is cooked, a lot of liquid is formed in the flask from Tescoma and I pour it out. It turns out that all the liquid that I put in the minced meat in the form of ice did not absorb and I pour it out after cooking.
So it should be or have I missed some subtlety in cooking?

[Taya]

Taya, this is called edema, or something with a temperature or meat like that.
I also have liquid, and it happens that there is very little of it, but it should be.
I do not pour it out, I leave it and it forms in jelly.

Masha, give advice please! Salt spilled 16 grams per 1 kg of meat, and then read the instructions)))

They write that the dosage is 2% by weight of the product. Content 0.5-0.6%
What to do? Throw it out?

[Marina]

Marina.2 percent is 20 grams.
So, okay you put it)

And it happens to me, to blunt so in full
Thank you!

Masha, another thank you!
Marinated with a press in a ham maker, and put it in a Shtebochka just with a lid, without a press))) Today I'm going to make Angeline's pie for breakfast from puff pastry - I just need a ham!

[shurpanita]

shurpanita, Marina, ham, class !!

[Masinen]

Masinen, Maria, will you be able to make ham in a Teskomovskaya ham maker in a staff with a 5-liter bowl, or do you need a 6-liter bowl?

[Darkusha]

Darkusha, you can do it, I have a Shteba for 5 liters)

[Darkusha]

Mashun, I'm sorry, I'll interfere.
Darkusha, here is a photo of how to make ham in Teskomovskaya ham maker and in a 5-liter Stebe:

We put a spare bowl on top, and between them we lay a spare silicone ring. And do not open anything until the end of cooking. Then there are no drops.
By the way, today I will also cook ham according to this recipe, only not from pork, but from a turkey thigh. So another thanks to you, Masha, for the recipe!

[Masinen]

Masinen, gala10,

[gala10]

gala10, Galya, it's right that she intervened)
Gotta show life hacks (buzzword)
And I set the brisket to salt, I need to make the ham too, my husband demands

[hype]

life hacks (buzzword)

Masha, now the word is even more fashionable hype called

And I set the brisket to salt,

How long will you salt it?

[Nataliya]

Nataliyayou are, like, fashionable
Three hours, probably)

Three hours, probably)

Why is there so little time

[Masinen]

Masinen, oh, Mashunya, I bring you a huge thank you! I finally decided on nitrite salt - however, 50:50 from normal - and such a ham! Just fly away! The granddaughter was eating on both cheeks! There she is:




The day before yesterday I vacuumized a pork shoulder according to your recipe sous-vide - boom for the new year cracking meat (I hope ...)!

[Olga]

Olga, gorgeous ham!
you just gave me a magic pendel))) and the recipe was already in the bookmarks)))
I just need to come up with a method of molding, I don't have a ham, but if you just vacuum it into a bag, the form will suffer ...

but if you just vacuum it into a bag, the shape will suffer ...

She, Tatyan, will not suffer! I didn't fit all the meat into the ham - so I wrapped this piece tightly in a baking bag - and put it together with the ham! And it was perfectly compressed, so, I think, you can wrap it up in the form of a sausage, more tightly ... I wrap a Chuchelkin chicken roll for a couple - it turns out beautifully, a plump roll!

[Olga]

Olga, so my idea was this: first - into a baking bag or sleeve and by twisting the ends to form a bar, and then vacuum it into a bag for greater tightness ...

Wow ... everything will work out !!!

[Maria]

Maria, and if you marinate meat by vacuumizing it, can you marinate less in time?

[Tatyana]

Tatyana, it takes 48 hours to milk the ham)

[Maria]

Maria, accepted, then it will take longer, nothing?

Nothing, you can keep it longer)

[Maria]

ch-t, I did it wrong ...
The meat was so pretty: the ham "the butcher's word" was asked directly for the ham, I cut it into a quail egg and smaller. There is no ham, I vacuum it into a bag, I divided the 1200 g portion into 2. Marinated in the refrigerator for 45 hours, then warmed up on the kitchen table for 2 hours. Cooked for 3 hours at 73-75 ... as for meat - a little dry, because och gave a lot of liquid, while it did not freeze in the jelly, but remained a little broth ... surprised. For some reason, the bacon remained large and somehow a lot of it, although I weighed everything both the meat and the bacon ... But the piece does not fall apart, you can cut it thinly. There was not enough ham to taste.
I will try with other meat, I think that is the reason.
Upset a little, such a recipe is a good screw up
Maria, litter, I will improve

[eye]

eye, Tanechka, did you do it according to the recipe, massaged to the threads? And put nitrite salt?

[Olga]

Olga, aha ... Kesha, to the threads, with nitrite, ice water and ice.
the bowl, the attachment and the meat were cooled in the cold, the kneading temperature is 10-12 degrees

So the meat was ... not meat! Let's see what Mashunya says ...

[Masinen]

Masinen, Mashunya, I will ask you too - if Chuchelkin steamed chicken roll - there is only chicken, salt, a little mustard and gelatin - do it in the same way? In a ham maker and in Stebka? How many degrees and time then expose?

[anavi]

anavi, Olya, everything is the same, according to the recipe)

cooked 1.5 hams. One in Biovin, and half in Tescom

I thought for a long time where to stuff it, in the end I prepared Shteba)
this time it turned out to be fat, uh, happy husband and children too))

A large ham from Teskoma, and a smaller one from Biovin

Biovin

Tescoma

Maria, looking for the reasons for my not entirely successful experience, came across these photos, they are very similar to my result in terms of the meat / lard ratio (I weighed everything according to the recipe). But I would like to get the result, as in the photo in the recipe itself, something more uniform and with the absence of individual pieces of lard. Please advise.
And yet, the calculation of 1mm = 1 minute of cooking is the calculation for what temperature? It still seems to me that she has digested a little.
Very hot, tasty and beautiful ham!