Ham Stebo-Pechkinskaya (sous vide Steba SV2)

[Antonovka]

Antonovka, Helen, how beautiful she came out !!!! Yes, try to make a big one, it will be interesting to see the difference or not)
Natalia K., Natasha, yeah, it's more interesting with the lid) I will test the lid today))

[Natalia K.]

Natalia K.,
Thank you Natasha! I myself did not expect that such a ham would turn out))
Masinen,
But I have no cover))

[Lena]

Lena, So! Above the cover !!! And then I'm tired of building a structure of two bowls)))
Now it will be cultural

I took a picture of everything, if it turns out delicious, then I will draw up a recipe))

[Masinen]

Masinen,
And I, Mash, put the lid for heating in the microwave on top, the condensate immediately flows down onto the hangers.

[Antonovka]

Antonovka, Helen, urgently buy this cover, it's so convenient !!!!!
The ham came out ofiget, I will make a recipe!

Happy Easter !!!!

Girls, what kind of cover are we talking about?

Added on Tuesday 10 May 2016 10:06 PM

For some reason, my messages stopped coming

[Natusya]

Natusya, lid for TESKOMA ham maker.
I still won't expose the recipe, I took pictures of everything, but I just have to issue it)

Mashun, I'm looking forward to it!

Girls, what kind of cover are we talking about?

Come here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1429.0

[Masinen]

Masinen, Mashun, why do you need to stuff with your hands?

[Margarita]

Margarita, If there is a sausage syringe or a meat grinder attachment with large holes, then you can not use your hands.
BUT there is no such grate on my meat grinder, so I stuffed it with my hands))

Ah, I understood) Thank you, Mashun.

Masha, isn't it possible without a lattice? I used to stuff with a meat grinder. The auger is inserted without a knife and grate, a nozzle is put on and tightened with a screw. Or do you have a different design?

[Olga]

Olga, and the auger does not jump out?
I'm afraid without a knife, how did you keep it?

Doesn't pop out. I generally have a nozzle from another meat grinder. On the native nozzle there was a crosshair with a hole for the tip of the auger, but meat was wound there, it was necessary to unscrew and clean it. And with a simple nozzle, the auger loosens a little, but it is held by the nozzle cone. Try it, maybe your meat grinder will be able to stuff.

[Olga]

Olga, listen, we must try !!
Thanks for the idea)

I hope it works

Pour water, set the time to 3 hours, temperature 65 gr.
When the water reaches 40 grams, put the bags in the wire rack and cook.

There is some misunderstanding. For my part. naturally. Cooking sous vide requires reaching a consistent (65C) core temperature. As I understand it, the product was given from the refrigerator and it was simply heated at room temperature for three hours. (To what temperature is unknown). Then they turned on the sous-vid-nitsa and as it reached 40C they put the product into the water. In total, the sous-vid-nitsa will work for 3 hours (but this is without taking into account the time that it heated the water to 40C). The question is: how much time has elapsed until the product is cooked from a temperature of 40C in water into which an unknown (conditionally room) temperature was placed (i.e., up to 65C)? This is not clear to me. But I want to try to cook. Help)))

[Botkin]

Botkin,
We heat to room temperature, those 22 gr.
I pour water from the tap and it is already 35 grams, I look at the dipley and temperature readings. I set the total time to 3 hours (including heating)
When the display shows 40 grams, which is about 10 minutes later.
The total time for heating water to 65 g is approximately 30 minutes.
I put the sausage and cook until the end of the set time)
What is all this for?
In order for your ham not to let the water go and turn out to be a dry cutlet, you cannot arrange for it a large temperature drop. Those from the refrigerator immediately put 65 grams in water.
Something like that)))

temperature drop

Did I understand you correctly. If there is a large temperature difference (between the product temperature and the water temperature), then there will be a large swelling with corresponding consequences, and if the difference is small (WHAT ???), then there will be no swelling?

That's right, we got it.
You cannot immediately put ham from the refrigerator from +4 degrees to +65 or +40 degrees water.

That's right, we got it.

And when cooking ham, it turns out that it also does not follow immediately from the refrigerator into the water. I left it in the already charged ham (Biovin) for a day in the refrigerator. But then he simply took it out of the refrigerator and put it in hot water (degrees 50C), that is, it did not "equalize the temperature" to room temperature. And there was swelling. But it turns out that you need to get this thing, let it stand for 3-4 hours (let it heat up, the internal seeding will begin ...), and only then put it in water and it is better not hot. And then there will be no edema?

[ABOUT]

seeding will begin internal

Will not have time ABOUTwhat to begin. You can even give 6 hours to equalize the temperatures. And how do our Norwegians-Danes eat 3-day-old jerky fish-meat, but cooked, after, with heat treatment? Microbes are killed, proteins, vitamins remain. But the smell does not go anywhere, alas.But these dishes (fragrant) are served at a high price in local restaurants

I also ordered a vacuum generator. With a set of packages. Without getting hot, on trial. Simplified and special offer, for 1800 rubles.
What to cook Yes, even though chickens from eggs incubate I already have my own adaptation for a long time.
In short, as soon as the order will come, so right away!

[Konstantin]

And then there will be no edema?

That's right, there will be no swelling.
And you can't let the meat heat up while stirring, for this ice is added.
And I didn’t add water to this recipe, it’s very much with water. but I had the fatty part of the pork. If, of course, you take a leaner one, then you need to add some water)

seeding

Oleg has already answered you)

Konstantin, let's join our company! We are waiting for impressions !!!

I also ordered a vacuum generator

For what purposes? It is interesting to hear in the topic about vacuum equipment here .
And tell us about your device, everyone is interested. Thank you

[Oleg]

Olegto explore new possibilities.
I have a lot. From ice cream maker to concrete mixer. From ham maker to welding machine. Plus a lot more homemade stuff.
But here they invented to ban links. Therefore, the easiest way to display a video of a device and its properties does not work.

But the links here were invented to ban

It seems from youtube links are inserted

[Samopal]

Samopal, there, unfortunately, a video directly from Ali. With an illustration of how to use the subject.
*****
If you meant my control device for heating, then it includes
1. a control board, bought on the same Ali for 130 rubles and a thermal sensor included with it.
2.12 V power supply
3. VAZ standard relay for executive control of an electric stove (Chinese, available on the board, did not inspire confidence in me)
4. And, in fact, the electric stove. FROM discrete step regulator. Manufactured in Brest.
I put the sensor in a saucepan, where it is cooked and control its heating.

Here I have this thing on display here.

In the center there is still additional (without control) temperature control by my gadgets from other things available. With sensors on DS18B20 microcircuits. Placed in probes made of rolled and soldered tubes from segments of former telescopic antennas.

Made a sausage. Beef, shoulder blade with fat tail lamb fat. It's tasty for me, it's tasty for friends. A little dry, but tasty. I will train with pork and chicken. Unsubscribe. In the meantime - photos.
Thank you all for your assistance, I liked it.

[Botkin]

Botkin, the sausage looks pretty, it's a pity you can't remove the sample.
And I’m not going to make the sausage, I want to connect my husband to the production, but he is not yet burning with desire.

[Botkin]

Botkin, good sausage)
Or maybe it's better to take a beef neck than a shoulder blade? And I would put more fat, and cut the pieces of beef into smaller pieces.
It seems to me that it should be softer.

You are absolutely right. Of course, you do not need a shoulder blade, a neck with fat is very obvious. And I cut it coarsely and the proportion of pieces / minced meat needs to be changed towards minced meat, otherwise the sausages are not even, but "lumpy" are obtained. These were my first-borns))). Now it will begin, as I feel, an unreal reproduction of sausage meat !!! EGEGE-E-EY !!! The same parsley was with ham. Slowly, first or second, a break to think, third or four, criticism of fellow workers, fifth or sixth, again criticism of comrades and rushed)))
So it goes. Thank you all for your participation.
(bows)

[Botkin]

BotkinWhere is the description? How much meat, seasonings. And how did they cook, at what temperature, how long? And then I only bought guts with nitrite salt. I also want to make my own sausage)))

Beef shoulder 2.5 kg, there is fat, but not enough fat, fatty fat 200g. a mixture of spices Marchdel 25g, nitrite salt 15g, simple salt 15g. pork belly.
I cleaned the meat (loss of 350-400gr) a little more than 2kg remained. I twisted a third into minced meat, cut the rest into small pieces, added salt, spices, kneaded, added water (I didn't measure, but it felt like 150g), and kneaded some more. Put it in the refrigerator to ripen for 1.5 days. During this time, he took it out twice and mixed it with the addition of water. To normal humidity. Then he washed the intestines, stuffed medium-density sausages, tied them up and sent them to the refrigerator for another day.
Then in a frying pan, vegetable oil and water, heated above 90 degrees and put the sausages to "cook". After half an hour, he pulled out the sausages, washed them with clean water from the foam, washed the pan, changed the water and oil. again put the sausages and began to cook them slowly for an hour and a half. I turned it over from time to time. I brought it to readiness, by that time the water had boiled away and I slightly fried the sausages.
That's all. I regret to report that the sausages are over, which is very sad. Were eaten clean. I'll think

Then in a frying pan, vegetable oil and water, heated above 90 degrees and put the sausages to "cook". After half an hour, he pulled out the sausages, washed them with clean water from the foam, washed the pan, changed the water and oil. again put the sausages and began to cook them slowly for an hour and a half. Periodically turned over. I brought it to readiness, by that time the water had boiled away and I slightly fried the sausages.

something I did not understand here ...
cooked in a frying pan ?. or fried?

But the dog knows how to define it correctly. Cooked? no - the temperature is not cooking. Fried? - also no, not fry. But I often do just that when cooking, especially if you need to then smoothly move from "conditional cooking" to "conditional browning". I take oil and water into a frying pan, heat it no higher than 100 degrees and cook. The water barely boils (or does not boil), but then it evaporates and can be tinted. And I also noticed that with this cooking option, the loss in the dish is less. Probably oil is somehow holding back these losses. I will not undertake the accuracy of the definition.

[Botkin]

Botkin, so the pan was still filled with water? .. but how much? (relatively, of course ... I always cook pasta with butter ... and potatoes))))

A quarter of all water with butter from the height of the sausage. Or so.

Masha, thank you. made the ham. this part was replaced

After that, I put the cooked ham in the refrigerator overnight.
In the morning we take out and let her warm up for three hours.

after stuffing, hung on hooks for 3 hours at room temperature

After
We pack the ham in vacuum bags.

instead of packages (I don't have such a thing yet), I put it in a baking sleeve, tied it well and put it on a raised platform in a pan with warm water. pressed down from above so as not to float
result. stuffed with a meat grinder, so there are voids

and for control there was an unpackaged ham.so, it turned out tastier up the sleeve

[Evgeniya]

Masha, thank you. made the ham. this part was replaced

Correctly, what I replaced, I just did not have time to cook and therefore put it in the refrigerator))

EvgeniyaThank you for cooking! For your trust!

The photo turned out well!

[Masinen]

MasinenMaria thank you very much for the recipe, it turned out great, the ham is juicy, tasty, the color is like that of a real ham, I made it in a pork belly. Cooked in a stem at 65 degrees.

[Tanyush @ ka]

Tanyush @ ka, Tanya, how good that everything worked out!

And I don't have guts at hand, so I salted the whole pork neck, I'm waiting

[Masinen]

Masinen, Maria, and I already have a ham from a pork shank (Saltison), already stuffed into a beef womb, though when I ordered it, I didn't look and ordered a not very thick one in diameter, well, I’m not going to cook it today, I still will not play enough with the stem : girl_red: the assistant is excellent, but I still doubted when I bought it.

Greetings, oh, golden hands!
I am a beginner owner of a sous-vide machine (submersible sous-vidnitsa ANOVA), getting ready for the first course. First of all, thanks to everyone for the inspiration - you are wonderful, and as I mentioned above, golden hands! Secondly, I will be grateful for experienced advice on the following points:
1. If we cook from chicken, do we leave the skin or not? Does the temperature / cooking time vary with the chicken?
2. If from beef, which part is best to take? Neck? Well, the same question with temperature / time, taking into account beef.
Thanks in advance!

[stambulka]

stambulka, Vasilisa, good afternoon!
Welcome to our forum!

Congratulations on a great purchase of a submersible suvid!

1.I do not remove the skin from the chicken, I leave it, it turns out fatter and tastier))
The temperature can be set to 65 grams, time, we look at the thickness of the sausage. By the way, for the ham in the ham maker, I put 75 gr.
2. It is better to take beef fatter, and the part that worked less for the cow))
The temperature can be set from 60 grams, but if you are just starting out, take 65 grams for yourself and for any type of meat.

Yes, in time, if the diameter of the shell is as in my recipe, then leave it for 3 hours.

Masinen, thanks for your hospitality and comments!
Another classic newbie question is about nitrite salt. Until I have it, is it not critical? After all, at 65, you can make a safe chicken sausage without nitrite salt? From the comments and discussions, it seemed that it is more relevant for raw-dried sausages ... But maybe I'm wrong ...

[Vasilisa]

Vasilisa, can be prepared without nitrite salt. She will only have a shelf life of three days in total)
You can add 1 tablespoon of vodka to the meat, it will also work. But nothing can replace nitrite salt)

[Masinen]

Masinen, thank you, the chicken is kneaded in the end) I will try to capture the result before we eat it) And report back

[stambulka]

stambulka, Vasilisa, I will wait for the impression and the report))