Turkey-chicken ham (steba dd2 eco)

Maaaan sama hry, I am already laughing out loud. My husband is very suspicious of me.

I also made it yesterday from chicken breasts and beef. Ripe with a spring, cooked without. It worked fine, but the juice was still there, 100 grams just merged. I do not interfere with anything at all, I just cut it into rather large pieces, but add a little dry gelatin and cold milk. I stir with my hands and in a ham for a day. Highly recommend.

I do not interfere with anything at all

Irin, the technology needs to be kneaded.
Have you tried to knead and then cook and compare?
I wonder how the result will be.
When kneading, a sticky mass is produced, which makes the structure monolithic, while the meat absorbs the added moisture, I put only ice, no water and do not pour anything, because then how much I poured, so much went back)
But I put 100 grams of ice and there is a minimum of juice.))

I also made it yesterday from chicken breasts and beef. Ripe with a spring, cooked without. It worked fine, but the juice was still there, 100 grams just merged

By the way, there is still a lot of envy from meat.

Listen, can you compare it with kneading and without? Well, next time you cook.

[Masinen]

Masinen, well, I'll try, only I have nothing to knead, maybe I'll put the dough into the HP mode

In the evening, if anything remains, I'll take a picture.

Can I show off

Litter for triviality in the form of dill ..
Helen, Helen !!! The cover is fire !! Thank you)))
Masha special thanks for the taste! Thank you for no garlic. It is he infection always prevented me from enjoying the taste of ham)))
Turkey fillet / chicken thigh, and of course Steba !! How can I love her

[Jeanne]

Jeanne, what can I say, class !!

And the lid, in general, is a great thing

Well, Shteba will not make tasty ham without her: girl_win:

Helen, Helen !!! The cover is fire !!

And the lid, in general, is a great thing

Zhanna, and the supra ham !!!

[Elena]

Elena,

Masha, I'm also going to cook the ham now. I bought a Biovin ham, and maybe someone will come in handy,
made of a plastic lid (in a set with the Shteba bowl) of the ala teskoma type, that is, I cut out a circle in the middle.

maybe someone will come in handy,
made of a plastic lid (in a set with the Shteba bowl) of the ala teskoma type, that is, I cut out a circle in the middle.

Olya, thanks for the idea !! Then I will not buy the second, so I will

I will do so

[Elena]

Elena, do not want to buy another cover)

[Helen]

Helen, and why? I do not use them, the only thing is that it can bend from temperature, well, I'll check.

don't want to buy one more cover)

don't buy it ... why do you need it, the second ... but this desire to spoil !! ?? she also costs money ... and I don't think it's much cheaper than that ...

[Masinen]

Masinen, Masha, it turned out very tasty, thanks for the recipe, the only thing (my mistake), I couldn't pull it out, I had to cut it, next time I'll put the bag.

[Olga]

Olga, yes, biovin is iron and it is better to do it in a package.

well, nothing, next time you will take into account and everything will be as it should

[Olga]

Olga, I also have BIOVIN, and everything jumps out perfectly. Well, for safety reasons, I walked in a circle with a long knife and that's it, the air got in, the suction effect was eliminated - the ham is on the plate! Masha, I have never used rockets in BIOVINA, but why, a container without holes, like a saucepan, high-quality metal ...

[Ilmira]

Ilmira, so does it stick to metal? Here it does not stick to the teskome, maybe plastic.
Or does it not stick with you?

does not stick?

no, Mash, never stuck. Immediately I drain the juice quite a bit and cool it, and then, even if it holds tightly because of the gelatin, then with a knife in a circle and beauty is already on the dish.

I also had Biovin and also had an idea with a lid, however, since Biovin had no legs, and I didn't want to put it on the very bottom, I put a stand under the hot one 1 cm high, as a result, the ham got out of the bowl too much, if you fill it with meat, then even having pressed it, less than half of the volume must be filled in so that it is under water. And the part of the metal Biovin sticking out above the lid would be cooled by the kitchen air and would cool the product inside with this, at least from above. I wanted to invent something that would fit under this plastic cover. I was looking for a stainless steel mug of the same diameter as Biovin. Describe in detail for a long time, but right now I'm working, here are the pictures, if anything seems unclear, I will answer in the evening. I will say one thing - the most unpleasant thing is that the ham is not pressed by the spring, it simply is not there. Therefore, when I put it in the refrigerator, I pressed it on top with a liter jar of water. And when cooking, it was not pressed in any way. The ham turned out, but the recipe was new, so I can't compare with the option when I made it in a saucepan on the gas stove. And yes, the volume is of course too small. And dancing with a tambourine with pressing. But it's a very aesthetic design and you don't run around a pot of water on the stove, you monitor the temperature all the time and you are afraid that you will overheat or not get warm.

[Tanya]

Tanya, class!
After all, Pavel Kolbasnik does not get tired of repeating that the ham maker is just one of the forms. And you can cook ham in anything. And Tanya proved it once again.

Oh, I just saw that there is a special cover. I'll go look.

[Aenta]

Aenta, and such a lid usually comes with an additional bowl. Don't you need a bowl? Then it would be possible not to buy a plastic cover separately. The bowl will come with a lid.

[Masinen]

Masinen, Masha, you can write a model of your temperature probe, I want to buy one, but some Endever open, and the reviews about them are not very good. Is it called Fantastic?

.

[Masinen]

Masinen, Masha, and for ham it is better to buy with a thermoprobe like you have in the photo or with a scale, there are also round metal ones, like from a ham, which is the best way to measure the temperature inside, I just don't have that and it's not cheap, I don't want to make the wrong choice , I look at the GEFU Thermometer, I wanted a cheaper one from Ikea, but not available.

[Tanyush @ ka]

Tanyush @ ka, I have ikea.
Better electronic, it is more accurate and kinder.

And my ham is preparing))
with the help of Suvid Steba
set 75 g for 3 hours

with the help of Suvid Steba

where is the result !?

[Masinen]

Masinen, Masha, in your design, in the end, how did it happen?

Girls, it turned out super! I took a picture of everything !!

[Masinen]

Masinenwhat a cool ham, super

it turned out super !!

exactly, super !!! do you have more turkeys than chickens?

[Tanyush @ ka]

Tanyush @ ka,

Helen, Yes, more turkey, kupitsa, somewhere 200 gr, there was no more))

[Masinen]

Masinen,
Looks very appetizing.

[Maria]

Maria, thanks for the technology and recipe) cooked purely from chicken

[Alex100]

Alex100, great ham turned out)
Glad the recipe came in handy!

Girls and I to you, put the first time without a spring. I'm sitting, I'm afraid
I read about the lids, but it’s too hard to cut my own, although I didn’t seem to use it (so, several times I covered the milk on souring and the dough, and then I found the edge as cut and I think, or did I dress it with crooked little hands? though ... how else to wear it ... at first I thought - if such a thing - I will cut it under a vichinnitsa (I have a handle similar to biovin - a fisman - from above too) I already took the knife and it felt so sorry - covered it with a Teflon cup. I sit-wait-on the branches I read everything - "I work".: Lol: In Shtebik, I make ham for the first time - beauty !!!
By the way, I always tamp the minced meat into a bag - it doesn't shake it out and tried it with a knife, I think - can I make silicone ears, like for baking? Now I'll see how Stebik makes the ham, maybe he'll pull it out better ...
Ps: but he thinks, I'm cooking on the stove ...

[Marina]

I'll see how Stebik makes the ham, maybe he'll pull it out better ...

Marina, it is pulled out with difficulty, but you can cope, walk along the walls with a narrow knife, and then shake it harder and fall out.

I'm with my ham. Everything turned out great. But before the thought flashed to do without a spring ... I'm glad I tried without it. Thanks to yaMashenka: rose: It pulled out surprisingly easily, but there was absolutely nothing liquid at all ... the ham is firm, juicy, with a good smell and a smooth cut. although I have chicken fillet 850 and minced meat 250 (I did it at night from what was), but the output is ... 1430gr

in the photo there are holes from the thermometer - I couldn't wait to see
I liked it better without a spring and pulled it out perfectly, I didn't even have to shake it properly. Probably so far I will do so. Without excess liquid, I have been doing it on ice cubes for a long time, I knead it with my hands ...
Not all the ham is on the scales - while I back and forth, a couple of chunks went to sample.
So I think, why there are so many, 850 + 250 meat + 100 ice 15 + 15 specialties = 1230 g initially ... and 1430 g ready-made.

[Marina]

Marinagreat ham came out!
I also liked it more without a spring)
More juicy, but still 50 percent of success depends on the raw materials, those meat

[Masinen]

Masinen, Masha, why is the final weight greater than the initial one? This is my first time ...

Today I came across this recipe. And so I was on fire to make it, but I have Belobok. Has anyone done it?

[Natalia,]

I have Belobok

Natalia,I do it in Belobok, I insert a vacuum bag inside, from METRO, it fits perfectly, I spread the mixed mixture, put on the springs, and for two days in the refrigerator ... I take it out, about an hour, pour cold water into the MV bowl, install Belobok, I cover the top with another bowl and 3.5 hours at 75 *, then I cool it in cold water, and overnight in the refrigerator ... until morning

[Masinen]

Masinen, I am now making ham from chicken breast and thighs according to this recipe with a submerged suvidnitsa. The question arose: why do we set 63 degrees for the suvidation of the kurgrudka, but here we achieve 72? And on the thermometer, the bird is drawn exactly opposite 72 degrees. There, however, the thickness of the piece is small, but here the thermometer is stuck in the very middle of the meat cylinder. I will wait 72 degrees, like your recipe, but simple interesting.



After 3 hours, the thermometer stuck in the center showed only 65 degrees. I stuck another thermometer into the side holes - it showed 72. I will be guided by it)).



There is nothing to brag about yet. In the morning, it was not even possible to take it out without loss - part of the ass stuck tightly to the bottom (((And, since I added chicken stomachs as an experiment (I wanted to look like an analogue of ham sausage) - sliced ​​pieces fall apart through them. And I added ready-made stomachs, so that these pieces are soft. A little broth merged (which froze in jelly by the morning) - this is again my jamb in technology: when mixing, I added ice only in the 4th minute. I forgot Salt is also a little bit small - I put 14g at 800g. And so it is it is possible, but ugly. Next time I will take into account all my mistakes.

Today the ham is according to all the rules, I even checked the temperature at the end of the minced meat - it was 8 degrees. I warmed it before cooking even for more than 4 hours and also measured the temperature before starting cooking - 20 degrees. I stuck in 3 thermometers. Everyone showed different temperatures at the end. Today I held 3.5 hours at 75 degrees on the suvidnitsa scoreboard. The broth was still a little merged, but the ham popped out without problems - not like last time. I'll wait for it to cool and then cut it.

[Anna]

Anna, beautiful ham! Here I have never worked in a ham maker without broth, in the casings in the oven everything is fine, without edema.

[Yarik]

Yarik, weighed the broth - 80g, that is, a third of the glass. Too much. But I suddenly remembered that I didn’t figure 100 g of ice, as in the recipe, but 150 g. Maybe this also influenced?

[Anna]

Anna, maybe this, and the meat we have now is. I did something from a home broiler, like the recipe is one, but the result is so different.

I couldn't wait to cool down, cut it warm.
I'm happy with the result.