1q2w
See you ...
Kokoschka
1q2w, I walked in a circle with a thin knife ...
We must try with a skewer ...
1q2w
THE KNIFE IS DANGEROUS BECAUSE THE CASE IS MADE OF SOFT MATERIAL ..!
lega
1q2wThanks for the ideas and answers!
Why do you write in caps (think we won't hear?), And even in red? Red is the prerogative of the moderators, it is still allowed in congratulations.
1q2w
What can you do
Kokoschka
Quote: 1q2w
THE KNIFE IS DANGEROUS BECAUSE THE CASE IS MADE OF SOFT MATERIAL ..!

This yes, too, strain me with a knife ...
Ikra
I just put a ham from Tescoma to cool. So that nothing sticks to anything, I use a baking sleeve. I cut to size, put in. I don't tie anything, I just close the minced meat with a bag on all sides. My task there is not to seal it, but simply to make sure that nothing sticks to anything and the minced meat does not come out on the sides and into holes.
I don’t share any recipes, because I don’t stand any recipes for a long time. I take mainly poultry meat, season it with what is at hand at the moment, and ... when I'm not lazy, I make minced meat, when I'm lazy, I just cut it into small pieces somehow. I really fell in love with pouring marinade from olives into the minced meat as a "taste", now I don't pour it, but the shore for sausages and ham. This time, I also put the instant oatmeal, spied on Pakat in recipes.
1q2w
And no one talked about sticking ...
Ikra
1q2w, I think that it’s crazy. I just never had problems with the vacuum in Tescom, but the fact that the minced meat crawls out into all the holes, and a certain part of it has a non-conventional appearance - I don’t like it. Therefore, I transferred the experience of making ham in Belobok to Teskiy. At least this time, nothing stuck to my abs and both ham "butts" are even.
1q2w
go for it ...
Ikra
1q2w, and you are lucky to poke with sticks Homemade ham in Tescoma ham (basic recipe)
Tillotama
And do we have a purely sausage theme?
elka34
Omela, Ay !!! Where is the owner of the topic? I smoked your ham yesterday. "I am plagued by vague doubts," why put the ham to ripen if there is no nitrite? I matured for 24 hours, since I added a little nitrite.
Kokoschka
Quote: Ikra
I just put a ham from Tescoma to cool. So that nothing sticks to anything, I use a baking sleeve. I cut to size, put in.

Ira is brilliant !!!
Quote: Ikra
This time, I also put the instant oatmeal, spied on Pakat in recipes
Where is this?

It turns out so tight for me that it wants to be a little softer, maybe Hercules will just fulfill this function ...
Omela
Quote: elka34
why put the ham to ripen,
Elenato marinate the meat!
elka34
Omela, for the recipe +, thanks, already in the morning we ate it, it was pinkish tasteful, there was no gelatin, but the ham was a little gelatinous on the side.
Omela
Elena, glad you liked! And I never add gelatin. No need, the fat is gelatinous anyway.
Creamy
Hey, People! Where is it profitable to buy nitrite salt? And today I received a Tescoma ham, and I found salt only 1000 rubles per 1 kg! Also delivery to Veliky Novgorod.
Pakat
100 grams = 50 rubles, 1 kg = 500 rubles
🔗 after www. insert ki, in Latin, the forum does not allow competitors ... Delivery ~ 200 rubles
mowgli
Delaki website look
I took it here, sent it on the 4th day.
mowgli
I added nitrite-2 days to wait, right? I had minced meat 300 grams and cut the breast about a kilo.
Mistletoe, but why vodka? add water or milk?
1q2w
Omela
Quote: mowgli
Mistletoe, but why vodka? add water or milk?
Natalia, alcohol for disinfection (just kidding), you can not add. I did not add milk in this recipe.Ice is needed so that the temperature does not rise when the minced meat is kneaded.
Creamy
I have nothing to add to the recipe, because it is classic. But there is something to show how to very quickly chill a ham with the ham it contains. In my freezer it is always on alert charged frozen bowl from Ariette ice cream maker. Well, before cooking the ham, I freeze the ice balls in silicone molds. Well, then see for yourself. I put a ham maker in a frosty bowl, fill it with frozen balls (you may have cubes), add cold water to the top of the ice maker. My ham maker even froze a little to the bottom in the ice maker, and the ice balls did not melt. Here's the freelance use of an ice cream bowl when chilling ham quickly in Tescom's ham maker.

Homemade ham in Tescoma ham (basic recipe)

Omela
Alevtina, perfect solution!
shnt
Omela, I read and read about your ham, I finally bought myself a ham, according to your recipe and technology, I gathered everything in a heap (I just threw a little more salt - because on the branch I realized that you don't really like salt). I marinated at night, set it to cook - all the time the thermometer had a range from 75-79, I decided first to cook for sure for 4 hours. Cooked. Has cooled down. I drained the liquid - only 30 ml (!) And it is pink! Now the ham is sent to the refrigerator until morning, but I am so worried - what if it is raw. I look at this rosy liquid (it has already begun to gel) and I worry, I worry. Of course, it is clear that you can then fry everything, bake everything, but I will be exhausted all night. I saw in all sorts of pictures that it was transparent, then yellowish, pink was not seen by anyone.

Tell me - is this normal?

And if I’m not ready, then I’ll see it later? that is, will there be raw pink minced meat, which will not be cut like a sausage?
shnt
Everything worked out !!! Cheers cheers! Now you can start playing with the recipes - a little bland for my taste. Thanks for the detailed description of the process !!!

Color as pictured - old pink. The taste is ham. The smell is ham. On the right is the slide - this is what has climbed out of the bounds - the cat purred looking at it.

Homemade ham in Tescoma ham (basic recipe)

Omela
Natalia, sorry, for the delay with the answer, but you did everything right! Excellent ham you made! My cat, too, smells a mile away when I pull out the ham.)
oks3504
Hello everyone .. both boys and girls ... So I became the owner of Teskom's ham .... I thought for a long time whether I need it or not)))) But I need it ... this is a disease of our forum So I made a ham .... but a little in my own way .... 250 grams of pork langeta (cut off excess fat), 250 grams of minced veal, 250 grams of minced chicken from thighs and breasts and 200 grams of meat from thighs ... I covered all this with 1 teaspoon of dried garlic, 1 teaspoon of sausage spices (seasoning from a meat processing plant .. but there is clearly felt pepper and coriander), 0.5 tsp. gelatin (fast doctor Ober), 1 tsp. sugar, 3 tsp. salt ... it tasted ok when raw, but when cooked ... more must be added. Kneading in Kenwood for about 7 minutes with an approximately K-shaped nozzle .... after three minutes the threads were barely noticeable, and after 7 minutes white threads of 2-3 cm long hung on the nozzle))))))). I put this mixture in a plastic bag for breakfast and in a flask ... well, I'm lazy ... I'm too lazy to wash everything later ... I set it to cook ... everything was cooked for 3 hours at a temperature of 72 degrees ... then I cooled it under the tap ... I drained the excess liquid, there was not much of it ..... I opened the flask, calmly took out a bag of ham ..... the result is not unambiguous .... I tamped the minced meat badly ... from the edges of the void .. . well, this is my joint)))) I don’t know the gray ham (top) inside .... it’s in the refrigerator in a bag, it’s getting to the condition ... tomorrow, after breakfast I’ll write about the cut and taste in general
oks3504
The ham turned out to be plump, slightly undersalted, with a slight aroma of garlic .... you can put more spices)))) But it seemed to me that the inside was a little raw .... pinkish-whitish on the cut (from chicken) ... next time I will increase the cooking temperature ... the arrow of the thermometer was near the red triangle, and now I will cook so that the triangle has
Omela
OksanaThe surest way to check readiness is with a thermometer.
Pakat
Quote: Omela

OksanaThe surest way to check readiness is with a thermometer.
Not just a thermometer, but a thermometer in a meat mixture ...
Omela
Paul, nudanuda, that's what I meant.
oks3504
Omela, that is, after a certain time, the temperature inside the ham should also be 72-75 degrees ... did I understand correctly after reading all the manuals for making this masterpiece?
Omela
Oksana, everything is correct.)
kolobashka
Homemade ham in Tescoma ham (basic recipe)
The taste is unearthly! : girl_love: Everything is strictly according to the recipe. She just didn't add garlic. Oh, and I have minced beef. And the turkey from the shank.
Omela
kolobashka, Barbara, it turned out great !!! And without nitrite ?? The color is straight red !!!
kolobashka
With nitrite, but how! There are few left, for a couple of visits. I still have to buy.
Omela
Barbarawhere do you buy?
Blaz
Question about the dosage of nitrite salt.
From a ham recipe in English
4 g curing salt

There are two types of curing salt
Prague Powder # 1 - Contains 6.25% sodium nitrite and 93.75% table salt.
Prague Powder # 2 - Contains 6.25% Sodium Nitrite, 4% Sodium Nitrate, and 89.75% Table Salt
Homemade ham in Tescoma ham (basic recipe)
Homemade ham in Tescoma ham (basic recipe)

Found in our online stores
Forum Rules

Sodium nitrite (NaNO2) content in nitrite salt 0.5 ... 0.6%

How much do you add?
SvetaI
Quote: Blaz
The content of sodium nitrite (NaNO2) in the nitrite salt is 0.5 ... 0.6%
Blaz, I just bought nitrite salt yesterday. It has exactly this content of sodium nitrite. Written - the recommended dosage is 2% by weight of the product. That is, 20 grams of salt per kilogram of minced meat.
Blaz
SvetaI, thanks now figured out.
In Russia, the norm for the content of sodium nitrite in finished products is no more than 50 mg per 1000 g, for baby food - no more than 30 mg per 1 kg.
20g * 0.6% = 120 mg. for 1 kg.
After maturation of minced meat, heat treatment, the mass fraction of sodium nitrite decreases. As a result, the sodium nitrite content in the finished product is reduced to 10%. Virtually all sodium nitrite decomposes to form a pink color and nitrogen gas.

We get back to normal.

SvetaI
Blaz, and thank you!
Quote: Blaz
in the finished product, the sodium nitrite content is reduced to 10%
It turns out that only 12 milligrams remains, at a rate of 30 - 50?
Quote: Blaz
Getting back to normal
And even with a margin!
gwfr
Greetings dear meeting!
Made a ham according to the recipe of a respected Omela, everything is great, but the taste ... some kind of cutlet. Am I doing something wrong? Share, pzhl, who may have the same case.
Thanks to everyone who answered.
Omela
gwfr, the temperature regime was not violated during cooking? you can combine spices to your liking.
gwfr
Omela,
the question is fundamentally about the taste: the taste of the cutlet, but you want it to be like the factory ham.
I tried the temperature 75 *, and 80, and played for a while, all the same, the cutlet taste does not go away.
Ksyushk @ -Plushk @
gwfrDo you cook with nitrite? I will assume not. And without nitrite salt, there will be no real sausage-ham taste.
gwfr
Ksyushk @ -Plushk @
Without.
Is it all because of her ?!
Ksyushk @ -Plushk @
Yes, all because of her. Alas and ah.
If you want homemade sausage, as from a store, and not a cutlet, you will have to add nitrite salt (0.6%) 10 grams per 1 kg of raw material.
gwfr
OK thanks!
I'll know.

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