Ham maker, shredder, ham press mold (materiel)

Due to the fact that the topic with new ham makers (shredders) has scattered in different branches, and the same questions are raining, I decided to open a separate topic, in which I will describe in detail the principle of operation of a shredder - ham makers - molds, and the basic rules for cooking ham.

Most of us are familiar with the Beloboka machine for making ham at home, the design of which has a movable press lid pulled to the bottom by three external springs, thanks to which the meat is shaped and pressed during cooking. The principle of laying is as follows - meat prepared for molding is placed in a shell (bag, film), closed and pressed with a lid with springs, sent to a saucepan or oven. There are two models with an adjustable volume and a volume for 1-1.2 kg of meat. The size of the ham maker is 16cm high, 13cm in diameter.

A new type of ham (shredder) for us with an upper spring press. This type of ham maker differs from the "white-sided" with a solid "glass" and a spring that presses the meat from above, that is, the cooking principle is exactly the same - the meat prepared for molding is placed in the casing (bag, film), closed and pressed with a lid with a spring, sent to a saucepan or oven. Due to the fact that cooking in a whole glass excludes contact of meat with water, it is permissible to press meat without a shell (here I am waiting for feedback from users of the iron shredder). It is advisable to cook ham in such a shredder in a high saucepan, the water level must necessarily overlap the level of the meat, at least 1 cm! That is, with a standard height of 16 cm, the height of the pan must be at least 15 cm !!! the recommended level of meat should be no higher than two centimeters from the edge of the shredder.
The range of models of such ham makers is quite wide, from old aluminum

modern steel with thermometers and two springs (for different volumes of meat) and a lift for easy extraction of the ham


to plastic bags, in which there is no need to use bags, since the perfectly smooth inner surface of food grade plastic does not absorb odors and allows you to easily remove the ham.

Industrial ham molds are most often made of aluminum, their size and massiveness make it difficult to use at home. Although, you can find copies that are quite acceptable in volume. The principle of cooking is exactly the same - the meat prepared for cooking is put into the casing, placed in the form, pressed and sent to the cooking chamber. The sizes and shapes of industrial molds are limited only by the manufacturer's imagination, here is a cylinder, a heart, a ball, and pigs with chickens))) Here you can admire 🔗


If you urgently wanted to and did not care about the "aesthetics of ham making", you want homemade ham straight away! You can build a homemade ham cooker from scrap materials))) The main thing is the presence of a cylinder and a load! The shape can be any rigid, ceramic, glass, aluminum container of a cylindrical shape without tapering at the top, meat, before putting it into a shape, it is desirable to put it in a bag or cling film.



For boiling ham, plastic dishes made from
polypropylene - marking 5 or 05 in a triangle of three arrows and the letters PP under it;
polycarbonate - marking 7 or 07 in a triangle of three arrows and the letters PC under it.

[ATTENTION]

* * * * * ATTENTION * * * * *

The principle of preparation is the same for any device, be it white-sided, orion, biovin, teskoma, oklahoma, a can of peaches crushed by a load and even a bag of juice !!!

The main conditions for cooking sausages and ham are three simple things:

1. Preparation of meat - salting and structuring
2. Cooking temperature
3. Cooling
1. Preparation of meat.

Slicing, chopping - the ratio of minced meat to pieces of meat can vary, but if you make ham from one minced meat, then it can rather be called sausage than ham))) The size of the pieces of meat depends on personal preference, you can cut it as small as 1cmX1cm , and coarsely 4cmX4cm, but you can, in general, cook meat under pressure in a whole piece - it depends on what kind of cut you want to see. The type of meat and the ratio of varieties also depends on personal preference. You can combine red and white meat, pork with chicken, beef with turkey, bacon with liver, add dried fruits, vegetables, cheese ... A ham maker is a device for culinary experiments))) If you don't want to experiment, look for recipes!

1 kg of meat will require 16 to 20 grams of salt (depending on taste and salt quality)
Meat can be salted both BEFORE minced meat is cooked (salting in pieces takes a lot of time) and after (more acceptable for homemade ham making). The use of nitrite salt and saltpeter is highly recommended for so called "home" and "market" meats. If you are confident in the quality of the meat and do not intend to store the ham for a long time, you can cook it with regular salt.
Those wishing to delve into the salting process
Thorough massaging (kneading) of meat, improves its structure and forms binder fibers. The larger the pieces of meat, the more time it takes to massage. During massaging, spices and liquid are introduced according to the recipe. You can massage the meat both with your hands, stirring for a long time (kneading, kneading), or using a dough mixer (a combine with a hook or a kneading spatula). I knead with a hook in the combine for about 10 minutes - until the "threads" appear, but there is such an opinion

Stir with your hands for 3-5 minutes until the water in the recipe is completely absorbed and white threads appear. In the same way as the dough - mix strongly, crushing the minced meat pieces as much as possible.

You can read more about the processes occurring in meat during massaging here 🔗

There are other ways to improve meat structures:
tenderisation (prickling) - recommended for beef. 🔗
tumbling (impact by "beating") - for those who do not have a kneader and a tenderizer, you can "beat" the meat by putting it in a tight bag.

After the meat is salted and stirred, it is advisable to let it mature a little under pressure. The ripening time depends on your patience or haste. I put the meat in a ham in the refrigerator for 2-3 hours, in the recipe attached to tescoma, ripening time 48 hours - choose what you like best)))
2. Cooking temperature is the key to success

You can cook a pink, juicy ham only by observing the cooking temperature!
You can cook ham at a temperature no higher than 85ºC, ideally 80ºC!
The cooking process is as follows:
The ham from the refrigerator is placed in a saucepan with cold water. Belobok can be put on its side, whole "glasses" of shredders should be immersed in water so that the water level overlaps the level of meat by at least 1 cm, water should not be poured into the "glass"! The casserole with ham is put on low heat - the water should slow heat up to a temperature no higher than 85 ° C, preferably 75-80 ° C. The cooking process lasts until the temperature in the center of the ham reaches 71-72 degrees for pork, beef and 74 degrees for chicken.

Temperature measurement in Teskomovskaya ham showed that the ham, which stood for 3 hours in the refrigerator, reaches a temperature of 74 ° C not earlier than two and a half, three hours from the start of cooking in cold water!
If it is not possible to measure the temperature in the center of the loaf, you can calculate the cooking time using the formula

there are general rules - for 1 mm of diameter, warming up for 1 minute at 80 degrees Celsius. Or for 1 cm of diameter -10 minutes.

I would add another 30 minutes to this figure, an hour - for a greater disinfecting effect.
3. Cooling, first of all, prevents the formation of microorganisms !!!
So, as soon as you took the ham or sausage out of the pan (oven) immediately under cold running water, and then you can put it in a pan with cold water and ice, for 20-30-40 minutes, and then into the refrigerator.
However, the ice can be excluded, we do not need to transport and store the ham for a long time))) It is recommended to remove the ham from the mold after it has cooled completely !!!
More details 🔗

Recipes:

Chicken and pork ham in Tescoma ham maker Elena Tim
Ham with cognac and Provencal herbs in Tescoma ham maker - Elena Tim
Homemade ham in Tescoma ham (basic recipe) - Omela
Ham "Milk" in Tescoma ham maker - Omela
Ham with mushrooms and cheese in Tescoma ham maker - Elena Tim

Theme class! I’ll sit and meditate.
I was just about to make ham in a slow cooker.

Yes, thanks for the topic, relevant now.

You are welcome!))

Lena, the slow cooker is an ideal device for the ham-maker if there is an 80º setting!

[Doxy]

Doxy,
I did it a couple of times in Kenwood on LOW mode, the color was gray-pink, similar to the store one, but it could not stand it in the refrigerator as long as necessary, as a result, the ham was not dense enough. I treated with the addition of gelatin when I worked on the mistakes.

And that's how it is! )) The casket just opened. Just salt, compress and be patient, do not cook right away.

Beloboka, by the way, both standing and lying down enters the Kenwood bowler hat.

Vera, you are done, made such a detailed selection! They literally chewed it up, put it in our mouths and stroked the neck again, so that it would slip by itself! * JOKINGLY * Thank you!

You are welcome!))

Lena, the slow cooker is the perfect device for the ham maker!

Vera, big ATP for such a clear and understandable algorithm of actions. I regret now that I did not buy a large slow-motion bottle in Tae. They are vertical there (though I won't say exactly the height), and not like ours - an oval shape like ducklings.

[Bomann RK 2220 CB multicooker-rice cooker]

Vera, big ATP for such a clear and understandable algorithm of actions. I regret now that I did not buy a large slow-motion bottle in Tae. They are vertical there (though I won't say exactly the height), and not like ours - an oval-shaped type of ducklings.

Anya, there is an inexpensive (1400 rubles) slow rice cooker on ozone Bomann RK 2220 CB multicooker-rice cooker



🔗

The volume is only 3 liters, if anything, it is just right for a shredder

And in the same place on the ozone now there are other slows, but they will be more expensive.

[Doxy]

Doxy, Vera, thanks for the topic!

Bomann RK 2220 CB

Tanya, this is an ordinary rice cooker, it is not a slow cooker.

And in the same place on the ozone now there are other slows, but they will be more expensive.

Tanya, what kind? I didn't find something.

[Bomann RK 2220 CB multicooker-rice cooker]

Anya, there is an inexpensive (1400 rubles) slow rice cooker on ozone Bomann RK 2220 CB multicooker-rice cooker



🔗

The volume is only 3 liters, if anything, it is just right for a shredder

And in the same place, on the ozone, there are now other slows, but they will be more expensive.

Thanks for the information. My head started spinning - what to think of for pressing meat, somewhere I recently twisted-pressed something. And I remembered. This winter in Finka I bought a plastic jar for pickling mushrooms, fish, cabbage. It was discounted from 20 euros to 4! - and I hooked 3 pieces. Tried on salted mushrooms - the result. The only thing that cooled my ardor - probably, it cannot be heated to 80 degrees. I wonder how you can find out?

Anna, if there is a microve or dishwasher mark on the bottom - you can cook in them up to 95º

I did it a couple of times in LOW mode, the color was gray-pink, similar to the store one, but it could not stand it in the refrigerator as long as necessary, as a result, the ham was not dense enough. I treated with the addition of gelatin when I worked on the mistakes.
And that's how it is! )) The casket just opened. Just salt, compress and be patient, do not cook right away.
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=385719.0

Lena, not only salt, but also thoroughly MASSAGE! If you do not knead - the ham will not "bake" properly. And the color depends only on the cooking temperature!
Gelling agents are added to retain moisture, so that the weight of the finished product is more.

Anna, if there is a micro veneer or dishwasher mark on the bottom - you can cook in them up to 95º

I'll see real quick
I saw nothing. But I remembered that I washed her in the dishwasher. It twisted a little, but then it was normally closed with a lid with a screw (there are still latches on all 4 sides). The icons are only a glass-fork, next to a triangle with arrows, inside - 05. Also in a red square - a bottle and a can, which have red hearts inside. The inscriptions are all only in Finnish (and, probably, in Swedish) - figs you will understand. It says TATTIS on the lid, at the bottom - plastex.fi Probably, you can see the temperature resistance there. Now I'm running away, the study is postponed.

Thank you very much for the timely opening of the topic! She is new to me, unknown. In the fight against shop sausages, sausages and other crap, I ordered a Redmond ham (as I understand it, a clone of Beloboka). The layout is as follows: there is a food processor (without hooks, only with knives), HP and a multicooker with a 5-liter stainless steel pan. The process is supposed to be as follows: I grind the meat with a combine, then grind it into HP, then into the sleeve - into a ham maker, defend it in the refrigerator. Then I make punctures in the sleeve (is it necessary?), Shove the ham into one more sleeve and into a multi-cooker at 80 degrees in a multicooker for 4 hours. After that I cool it in water - and in the refrigerator overnight. Have I missed something, or maybe I did too much? Thanks for your help and understanding!

Vera! And how long does it take to consume ham cooked at this temperature? The fact is that I have only 2 eaters, and the piece of sausage is quite large. About.

[Maryam-apa]

Maryam-apa, we ate such a ham for three or four days, stored it on the refrigerator door, no signs of spoilage were noticed! If there are only two of you, then prepare the ham as the main course - a slice of ham + a side dish. The ham can be fried or tucked under the grill with cheese before serving. From 1 kg of meat, 800 grams of ham is obtained, for two eaters this is a couple of dinners and two or three breakfasts.

The process is supposed to be as follows: I grind the meat with a combine, then grind it into HP, then into the sleeve - into a ham maker, defend it in the refrigerator. Then I make punctures in the sleeve (is it necessary?), Shove the ham into one more sleeve and into a multi-cooker at 80 degrees in a multicooker for 4 hours. After that I cool it in water - and in the refrigerator overnight. Have I missed something, or maybe I did too much? Thanks for your help and understanding!

Loya, everything is correct, only, I think it is not necessary to pierce the package! I don't understand why this should be done - there is no scientific justification)))

Icons only a glass-fork, next to a triangle with arrows, inside - 05

Anna, congratulations - there will be a ham!)))
A glass with a fork means food grade plastic! A triangle with the number 5 PP means it is polypropylene!
5. PP - polypropylene. It is used in the automotive industry (equipment, bumpers), in the manufacture of toys, as well as in the food industry, mainly in the manufacture of packaging. Polypropylene can withstand high temperatures, so the cookware can be used for hot food and drinks. Contact with alcohol is possible but undesirable.

[Vera]

Vera, thanks for the much needed topic! Long ago I bought Beloboku with the brightest hopes. But nothing worked out and gave up the idea with homemade ham. I will try to revive the relationship with the ham maker with a scientific approach.

[Ipatiya]

Ipatiya, everything will work out! Kneading, temperature, cooling - three whales, everything else is ruffles!))) It seems that the same three whales are in baking too, right ?!

Vera, thank you! If 3-4 days, then you can do it. And also, if stored in a cold chamber (4 degrees), then even more so. And also, if closer to the weekend (there will be a baby with a family), then in general.

Anna, congratulations - there will be ham!)))

You made me happy. I will try. It will turn out to be square, not round, but for the house this is not so important. Considering that it cost 160r. And by weight it will be possible to vary within wide limits, and not 2 options, as in a shredder - there is a screw press.

Girls, in general I put a ham in white-sided to do, or rather, it is now ripening in the refrigerator)
I can’t wait for Tekkou, you infected me, I woke up interest right now to do it)
And I can't understand those who wrote that white-sided is very dangerous.
Nothing dangerous, I easily packed everything and put on the springs, and my nails are acrylic and not at all short, so I managed very easily and without any injuries)
Let's see what happens)

Mash, I also made ham in Belobok the right way, it turned out great, I cooked in Shteba for 3.5 hours at T 75 degrees

[Cvetaal]

Cvetaal, so I'll put it in the headquarters or put it)
So the virgins scared me with this white-sided girl that I was afraid to take her in my hands)

I don’t know what’s terrible there. Belobok does not fit while standing, the lid does not close, you put it on your side and everything is OK

But I think it's worth keeping it in the refrigerator for 12 hours? I thought that I would not have time to cook, maybe the night is soon.

I just followed the girls' advice. In the refrigerator in white-sided it stood for almost a day, cooking for 3.5 hours, cooling under water and ripening in the withers during the night

Yeah, well, then I'll cook it in the morning. I need Saturday to be ready.

I will also cook a new ham tomorrow

And I set up an experiment, poured water into the headstock, covered it with a rubber cap, she calmly gained 80 degrees. So I thought that if you make a hole in this lid and insert a ham, then you can cook in the bakery.

[Lerele]

Lerele, oh, that's an idea! What's the cover?

The rubber one, I don't know the name, I threw out the box, and did not pay attention.
I e1e thought about a silicone mat, it can also be adapted

Here's a rug and it's not a pity to cut it) I have 1 cheap one)

So I am from greed, the cover is good

I made a ham preparation, from ~ 1 kg of beef (minced meat) + ~ 0.5 kg of diced beef fat, kneaded for about 25 minutes on a food processor with two hooks (I had to pull it out of storage).
I stuffed Beloboku and put it in the refrigerator, it's worth the second day ...
Tomorrow I will put it in the oven, I have a lyctric, with electronic control, 170 - 500 F, every 5 degrees.
He pushed the stones apart in height, put a frying pan without handles, on it a grid, to install Beloboka.
Pour water into a frying pan, set 180 F - 82.22 C and for four hours, Belobok, taking into account the heating of the oven with stones.
I will unsubscribe about the result, maybe I'll even dig out a fotik if the batteries are pulled.

Well, finally .... The whole world is cooking ham !!! An epidemic, however! mine is pickled in the refrigerator.

And the ham has not come to me yet, I think only on Saturday
But there are as many dummies as boiling ham. I also looked at the tile with degrees in the store today, only it was induction, and I don't have a saucepan for it.
But all the same, I will try to adapt it somehow, I don’t want to jump with a thermometer. If it doesn't work with the rug, I'll ruin the lid, although it's not cheap for me.

Would you like to try the microwave lid?

Well, finally .... The whole world is cooking ham !!!

We eat with might and main, put it in the refrigerator for the third time. I’m already a ham and don’t take it out of my eyes.
But all the same I'm afraid of my Belobok, in my memory the pain of cuts. Maybe my springs are too tight or I stuff a lot, or my hands are weak, but tensioning the springs is a big problem for me.

And mine is already being cooked in the Shtebe for 75 g)) I'm just worried about what will come out)
I forgot to put sugar, I think it won't spoil my ham?)

It won't spoil, I never put sugar (I don't eat it)

I forgot to put sugar, I think it won't spoil my ham?)

I didn't put it in the first one either, I forgot) ...

In the second I added 4 grams. powdered sugar per kilo of meat) ...

Sugar works as a flavor enhancer ...

Well then, it's not scary))

[Kroshik]

Sugar works as a flavor enhancer ...

Right Kroshik! Sugar works as an amplifier, taste regulator, with it, various dishes look much tastier
I also "do not eat sugar", if you use this expression, I hate sugar sweetnessespecially in tea or coffee
But in the dough, bread, various dishes, meat, ham, sausage ... I always add 1-2 tsp. sugar or honey

Would you like to try the microwave lid?

And I don't have any microwave lids. I never heard of them
I'll go rummage around, take a look, thanks for the tip.

And my ham is being cooked, though so far only in my head, those thoughts.But nothing, and there will be a holiday on our street, that's how I'll buy it, but kaaaak I'll cook it, uuuh

Truncated, boiling, boiling my milk, in the oven ...

my milk is boiling, in the oven ...

And what kind of milk?

And finally you goof! I did not put on the springs correctly !!! I only realized when I cooled it in water !!
I didn't pull them to the edge of the case, but hooked them in the middle, and I'm still happy with this, that's how easy I put it on)
In short, I redid it and immediately pressing became better))
Balda, balda)