Masinen
Tatyana, look, this particular ham will be a bit fat.
You try or cut the lard into smaller pieces, not because you cut the meat itself, but twice as small, and reduce the amount of fat.
And also, I stopped adding water to the minced meat, I just put ice, I like the result more.
Quote: ok
calculation 1mm = 1 minute of cooking is this calculation for what temperature?
This is 73-75 grams, you don't need to put it higher.
eye
Maria, thanks for the help!
ice twice as much by weight? that is, do you replace the weight of water with ice?
Masinen
Tatyana, I put five large cubes on one ham, quite enough so that the meat does not heat up when kneading)
eye
Quote: Masinen
five large cubes
... I'm weighing ....
I didn't get warm, and I thought that ice and water for juiciness ... no?
otherwise it gave a lot of juice ...
A.lenka
Quote: ok
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.
May I get in?
Recently I watched a ham video on YouTube from EK-ki. And there it was recommended to cut meat for ham straight into thin ribbons. This is precisely to create a beautiful ham pattern. This is how I cut my half-old ham. I had ribbons about 0.5 cm thick and 2-3 cm wide. Length as it turns out. The fat didn’t really stand out in separate fat fragments, but was very tasty and beautifully woven into the meat pattern.
eye
Quote: A.lenka
May I get in?
A.lenka, why are you asking, climb, of course, and even with such advice !!!!
thanks for not passing by !!!
how I want it to work!
A.lenka
Quote: ok
how I want it to work!
Tanya, it will definitely work!
More about fat.
I love ham ham. I just take a fatter ham, and I don't add additional lard.
Masinen
A.lenkaLena, that's right, you can't cut it coarsely, then it will be large pieces.
I cut it fine, like chopped meat, but not quite finely, it also turns out a beautiful ham.
You can try with ribbons)
eye
Quote: A.lenka
More about fat. I love ham ham. I just take a fatter ham, and I don't add additional lard.
so I took the ham, weighed the meat / fat according to the proportion of the recipe ...

Quote: Masinen
I cut smaller, like minced meat, but not quite finely,
Mariahow to cut minced meat for minced meat? by 1 cm?
I cut, much smaller than in the video, and the recipe text says "large pieces".
A.lenka
Quote: ok
so I took the ham, weighed the meat / fat according to the proportion of the recipe ...
Tanya, what proportion are you talking about? You had 750 grams of meat and 250 grams fat? Masha's video shows that 250 grams is not fat, but fatty pork. That is, roasting. There is much less pure fat in the recipe. And in roasting, it itself is in thin layers, therefore it does not stand out in large pieces.
Masinen
Tatyana, in my video, the bacon is finely chopped, and the meat is medium, not large.
Look, sometimes it happens that the meat is not very good, and as a result, the final product is dry.
How many times has it happened, you observe everything, but the result is not happy.
eye
A.lenka, that's exactly what it was, you're right: a piece of ham, cut it, mixed 750 g of meat and 250 g of fat from one piece of ham.
I don't know what roasting is, we sell a carcass, chopped into pieces and the names are appropriate: bacon, brisket, pashina.

Masinen, I will try again, I just want to figure it out so as not to screw it up again, otherwise I barely ate)))
Thank you girls for your help!
Oksana111
I cooked it too ... It seems to work.Well, for the first time I'm happy: yahoo: I cooked from 700g pork and 300g chicken fillet. I didn't add spices (which I regretted). I did it in the sleeve and pulled an elastic bandage number 3 (with a net) on top. And a couple more regular bags, just in case. At maturation, it withstood 36 hours. I cooked in a multi for 1 hour at a temperature of 50g. And 2.5h for 70g. After cooking, she began to cut in an hour. Well, I couldn't take it any longer. I didn't understand the scent. It smells like meat and something else. That's why I regret that I didn't put in the spices. But it tastes good to me. I will create more. Thank you for the recipe. Pork ham (Steba pressure cooker) Pork ham (Steba pressure cooker) Pork ham (Steba pressure cooker) Pork ham (Steba pressure cooker)
ANGELINA BLACKmore
Quote: Masinen
And the temperature of 72 grams inside the ham is just normal)

I cooked in a mini oven. In 3.5 hours, the temperature rose to 55 * C. Raised the oven temperature to 80 * C and set it for another hour, it reached 63 * C. Another hour - 70 * I, another hour - still 70 * C remained inside the workpiece. I don’t know what’s wrong. But she didn't hold it anymore. Chilled under running water for 40 minutes and put in the refrigerator overnight.
It turned out like this.
Pork ham (Steba pressure cooker)
I decided to try the whole family on myself)) Delicious. Thank you for the recipe, Mashenka. Everything is very simple and pleasant to do.
Just disassemble my "flights" - what is wrong. But, no matter how hard I resisted cooking ham in water, after this session I decided that it was ONLY in water. And sausages cook well in a mini-oven.
Natasha * Chamomile
Masinen, Maria, thanks for the recipe! : rose: Very tasty ham turned out. Only I don't like it when lard comes across in pieces, so I twisted the fattest meat through a meat grinder. I just cooked it in a saucepan.
I decided that purely pork, I will cook according to your recipe!
Duhka li
Girls, boys, hello everyone. I often make ham according to Mashenka's recipe. Kneading with both hands, and hooks of a hand mixer, and a kneader. It always works out well.
But here's what puzzled. I got Bosch MUM (fourth series), but there is no K-shaped attachment. I plan to get a flexi whisk for him. And what in general is better to knead minced meat in Boshik - with a "rare" whisk, flexi or hooks? Tell me, please, experienced ham-makers. Thank you.
Button
Hello everyone! And if I have a Redmond M70 multicooker, it will not work out in it, why not cook such a ham on the Multipovar program, setting 75 grams and a cooking time of 3.5 hours? Need a Steba pressure cooker?
Antonovka
Button,
Everything will work out)) It's just that the author of the recipe has Shteba's pressure cooker. And if you can still display it in yours, then what's the difference))
Button
Quote: Antonovka

Button,
Everything will work out)) It's just that the author of the recipe has Shteba's pressure cooker. And if in yours everything can still be displayed, then what's the difference))

Everything worked out, the first time yesterday I cooked ham. I am happy with the result, although of course I need work on the errors
Antonovka
Quote: Button
Everything worked out, the first time yesterday I cooked ham. I am happy with the result
Well, fine! Congratulations!

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