Ham maker, shredder, ham press mold (materiel)

[Ludmila]

Ludmila, Thank you. I want to try nitrite-free cooking.
As far as I understand, since alcohols quickly evaporate when heated, there will be practically no alcohol in the final product and can you safely give it to your child?
I realized about ice, I will freeze.

there will be practically no alcohol in the final product

surely
When cooking WITHOUT nitrite, there is no need to keep the meat product in the refrigerator (there is nothing to ripen)
And it will be necessary to use the ready-made faster. Will not be stored for a long time
I advise you to use nitrite salt for safety reasons

Look, on the one hand, you don't have to withstand, but on the other hand, I work. Therefore, I will not have time to do everything in one evening. And on the weekend we are at the dacha. You can cook minced meat on the first evening, put it in a ham maker. How about boiling the ham next night?
About nitrite - I have not yet decided for myself how safe it is for a child. And for me. I have swelling on store sausages, although they are not on simple salt. So I want to try without her first.
Although I think about her. Please tell me where you buy it?

[Kyara]

Kyara, Kate, look for nitrite through the Internet. you can buy it with mail delivery. Without nitrite, you can survive for a day, I did so - everything was fine, everyone is alive

I have swelling on store sausages, although they are not on simple salt.

Maybe you are allergic not to sodium nitrite, but to soybeans, of which there is almost half of the sausage in the store. Have you thought about that?

Maybe you are allergic not to sodium nitrite, but to soybeans, of which there is almost half of the sausage in the store. Have you thought about that?

I wouldn't even call it an allergy. Swelling just appears. Maybe on her. So I want to experiment. For raw smoked sausage, by the way, it is stronger than for boiled sausage. Maybe it's the dosage.
So for a long time we hardly buy sausage, it's easier not to buy than not to eat. But I can't resist visiting and at special events. And the child began to ask for sandwiches, and I'm not ready to feed her with purchased sausage. So I want homework. First, I will try without nitrite, then with it. I'll see how the body will react. I will order it one of these days.

[Kyara]

Kyara, Kate, I am allergic, and I cook ham and sausage with nitrite salt, no edema.
But if I eat a store product, and there is an additive that retains moisture, then in the morning there is swelling under the eyes.

[francevna, Alla]

francevna, Alla, Very likely. For some reason I did not think in this direction. There is a grain of reason in this.
I ordered nitrite from our joint venture. I will try. I read that many for children mix it with 50/50 salt. I'll try to do so.

Yesterday I minced the first turkey ham. I stuffed it into a ham maker. I'll cook tonight. Can not wait.
Made from a kilogram of meat - it turned out a lot for my pan. I fried cutlets from the remains. Now the purchase of a tall pan is still on the agenda.

Has anyone cooked ham in cuckoo 0821? She has a heating mode, but the maximum temperature is 80 degrees. I think that's enough or not. And in it only do half the load, because the bowl is small.

I also read on the forum about slow cookers, but are there any for 1.5 kg biovine - to put it on for three hours and forget?

[Kyara]

Kyara, Kate, I put the ham in the Brand 502 multicooker, it is 5 liters, it has a manual mode, I close it with a metal bowl on top. True, the temperature is set with a difference of 5 degrees, I cook at 85 degrees.
I also have a sous-vidnitsa, but there I cook ham only in vacuum bags.

[Question:]

Made my first turkey ham. Heated up to 80 degrees. It turned out delicious, but a little dry.
Since the bookmark was not complete, half had already been eaten. My husband approved and I liked it. We continue to experiment.
I have already chosen a higher saucepan so that I can make a full load.

Question: on the forum in some recipes they write that it is enough to heat the bird to 74 degrees, and Anna1 gives informationthat the bird should be cooked until the temperature reaches 90 degrees. I do it without nitrite. Tell me how you are doing?
And at what temperature is it safe to cook using nitrite?

I control the temperature with thermometers in the water and inside the ham.
When the temperature reached 80 degrees, I held it inside for another 15 minutes and turned it off. Question 2 - should it be kept a little at a given temperature or can it be cooled immediately?

Question 3 And when baking in the oven, how to select the temperature and how much to withstand? Should I put ham in a tray with water? You cannot leave a thermometer in the oven how to control the temperature.

[Kyara]

Kyara, I cooked mixed ham from chicken and pork without nitrite up to 80 degrees. After reaching this temperature, a sharp cooling in cold water. I didn't do it in the oven, but I'll clarify - do you have it gas or electric?

[Kate]

Kate, look at Angela's recipes (you can go to her profile and view the recipes)
She cooks sausages-ham just in the oven, without any tray of water.
And she has a very detailed description of the temperature regime.
Here's a recipe for an example

Pork sausage "Festive" (ang-kay)

[Anchic]

Anchic, I still have a microwave oven with convection mode. I am planning to buy an electric oven.

Rarerka
Thank you. The oven idea will have to be put aside until you buy an oven. In a microwave oven, the temperature is not continuously adjustable and starts from 100 degrees in convection mode. So I’ll cook on the stove for now.
Found myself a tall Gipfel saucepan, like the one I showed Admin in one of the topics and already ordered.

Made a second ham Chicken thighs + olives. Very tasty. The husband appreciated and praised.
She didn't throw out the skin, but added it to the minced meat, it turned out a little greasy. Next time I want to try to make from whole chicken and add walnuts.
THANKS a lot to the forum for such recipes and a detailed explanation of the nuances of the whole process!

[Ham maker, shredder, ham press mold (materiel)]

Everyone!
This theme: Ham maker, shredder, ham press mold (materiel)
There is a theme for recipes: Homemade ham (collection of recipes for ham
By the way, moderators, clean both of these threads!

Girls, boys, can someone tell me what's the matter. I have been making ham for more than a year, but this happened for the first time - as a result, raw meat was not compressed at all, it is scooped out with a spoon. Everything is done according to the rules - kneading in a combine, ice, nitrite salt, spices, aging for 24 hours at a temperature of 4 degrees, cooking. It was cooked with two thermometers, one in water reached 78 degrees and boiled for 3 hours, the second inside, when the temperature became 75 degrees, took it out, quickly cooled it and survived another night, but today ..... some miracles. It's a pity to throw out so much meat, but it's scary to poison the converted ones.

Added Sunday 13 Nov 2016 1:04 PM

She pushed it back into the ham maker and set it to cook again. Here it boiled for 3.5 hours, the temperature inside is 78 degrees, I decided not to wait for the final cooling, looked - again the same thing, only a little denser, but still loose, you will take meat in your hands. Looks like curdled meat. I'll try to fry it, or maybe I'll have to throw it out, it doesn't inspire confidence.

It seems to me that your meat has soured, the connection between the pieces of meat is lost. Somewhere you made a mistake without noticing it. Maybe it's the meat itself, that is, something was pumped up from here and the problem.

... Maybe it's the meat itself

I bought it in a store for a promotion. It also seems to me that it's all about meat, the technology has already been worked out to the smallest detail. By the way, when I began to put this ham into a bag for disposal, it all fell apart like minced meat, but it was made of pieces of meat, it seems that the meat has decomposed.

the impression is that the meat is decomposed.

what a nightmare

Good afternoon, I ask for advice - I actually have an unused Belobok lying around (given a year ago), but here Tescoma is cheap on "Black Friday", it's better to use, maybe take it? And I'll give Belobok later ...

Posted Saturday 26 Nov 2016 12:04 PM

All the more so - I don't have a thermometer, if you use Belobok in Shteba, it costs about 1000, and now you can take Teskiy for 2600.

Posted Saturday 26 Nov 2016 1:59 PM

Or maybe it's better to take Biovin? It will cost 2050 with delivery, there seems to be a thermometer too.

[| Alexandra |]

Tekkou can now take it for 2600.

Look bad | Alexandra |... It can be purchased for 1750

🔗

[Umka19]

Umka19, Lyudmila, what a fine fellow you are !!! I ordered by reference! : yahoo: Thank you very much!

[Umka19]

Umka19, and I'll thank you for it - 1749r., I've been looking at it for so long, but the price was not pleasing, I already ordered it!

Added Sunday 27 Nov 2016 12:51 PM

And today on the site of Eldorado St. Petersburg - Teskoma is no longer available, it must be how successfully Lyudochka drove me there ...

I really want to order a biovin ham, I have a white-sided one, but I didn't really make friends with it, since a lot of liquid goes into bags, and the ham is dry, I have now made a new blank and built a large pallet for it from a 4 liter bottle, I will try to cook in this bottle (probably it is deformed - we'll see). I will cook vertically in Shteba. Or not worth it?
I wanted to ask about biovin, on the website from Kaliningrad, they sell potassium nitrate for 20 and 100 grams, how much should I add? Take 20 or 100 grams at once?

sell potassium nitrate for 20 and 100 grams, how much should you add?

Olga, at this point I stumbled. Isn't that fertilizer?

[img][img]

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in Polish saltpeter - saletra, nitrite salt is completely different, do not confuse - azotyn sol, if my memory serves me ...
These are different technologies, dry mixing with nitrite salt, wet pickling with nitrate, or nitrite salt ...

I have white-sided, but I didn't really make friends with her, since a lot of liquid goes into bags, and the ham is dry

A ham maker won't fix that. If you get edema (and this is it), then you need to debug the minced meat preparation technology. Strictly monitor the temperature when cooking minced meat - no higher than 12 degrees. That is, directly measure the temperature of the minced meat with a thermometer. You can slightly freeze the meat in the freezer before chopping, then chop it (with a meat grinder or cut into small pieces, as per your recipe). And again in the freezer for half an hour or an hour to cool the meat. If you grind it with a meat grinder, the meat gets very hot from the knife in it. Therefore, cool it once more before kneading. Add ice water, you can add ice. And when mixing, also monitor the temperature of the minced meat. Then the juice will not stand out in the bag / ham, etc.

My polka grandmother always added "saletra" to the sausage. I guess that's just the name for nitrite salt.

Please tell me where to get nitrite salt, who bought it, please give me a reference.

Added on Tuesday 29 Nov 2016 01:29 PM

3 years ago I bought a bread maker and got to your site. At first I just read, then I registered, and I want to say thank you to everyone! There is no more positive, welcoming and benevolent site! Chessword! And of course I got under the background, I want, I want, I want everything at once! Well, you understand me))) I ordered a ham maker from Teskoma, now I'm getting ready - I will acquire theoretical knowledge))

[Girls and boys Hello!]

Girls and boys Hello! sorry for off topic ..

come pliz here..

Yuri Gandalf found himself in a difficult situation

Oh, and I could not stand it, I ordered a tesky. I have a white-sided one, but I don't like these springs in it, no matter how hard I try, and the bag always breaks. And here on ozone was at a discount, and even with a markdown, and even bonus thanks, and she left me 500 rubles. so I'm looking forward to, at the same time I can compare

And this thermometer from Teskoma can be used in the oven, if the sausage is baked, to measure inside the loaf?

[How not to tear packages when closing Beloboka and its clones.]

I have a white-sided one, but I don't like these springs in it, no matter how hard I try, and the bag always breaks.

How not to tear packages when closing Beloboka and its clones.

I have Belobok unopened - they gave me 1 or 2 years ago. I read it, asked around - and decided that Tescoma was better.

[Paul]

Paul, I saw these tips, for some reason the bag always breaks anyway ... and turned it over and buttoned it up ... in general, I almost resigned myself.

It means there are burrs, or something is wrong ...
I have been making ham for several years now, bags do not break ...
Can change packages?

And why doesn't anyone want to tell me about Teskoma's thermometer? Can I put it in the Shteba 41 oven, in the sausage?

[Pakat]

Pakat, Pavel, tell me, do you need to order potassium nitrate or buy nitrite salt in Moscow? Or the same thing? And mix it with ordinary salt or what?
In general, I will order biovin, I didn’t get a white-sided ham, the water gets into the outer bag, the water in the pots is clean, and the bag with the ham is full of "broth".

[Pakat]

Pakat, Pavel, tell me, do you need to order potassium nitrate or buy nitrite salt in Moscow? Or the same thing? And mix it with ordinary salt or what?

Little Sapsim, do you need to spoon feed? Have you forgotten how to read sapsim, or are you too lazy to walk your eyes, up the page?
And to type, in any search engine "Where to buy nitrite salt in Moscow", sapsim is as complicated as Newton's binomial ...
In intrnt write - Nitrite salt is a mixture of common salt and sodium nitrite. How ...

No, I’m not little, and I even know where in Moscow to buy nitrite salt, but if I order a ham, I wanted to order additional spices right away. But if there is no difference between nitrite salt and potassium nitrate, then the question is removed. And yet, I saw a video on cooking ham and, there, it was advised to mix nitrite salt and regular 50/50, so the opinion of professionals was also interesting.

Nitrite salt is not sold in its pure form, it is already mixed with salt.
You just need to understand what nitrite is needed for, then there will be no questions about mixing

[Ludmila]

Ludmila, Duc nitrite salt (which is already mixed with ordinary salt) and can be additionally diluted with ordinary salt. When I was buying, the seller advised me. That is, you can only put nitrite, you can half with the usual one. I tried this and that. I didn't see much difference, so I'm diluting now

And what difference could you see? It will not taste like it, and laboratory tests were not carried out
They put it not for taste and smell. For product safety

[Ludmila]

Ludmila, it also affects the taste a little. I did it without her - there is a difference. And in terms of safety, they eat it faster than I have time to cook

[Anna]

Anna, then let them chew and don't stop Be careful with storage

I'll get in and I. My dad has been a butcher for 50 years already. I used to prick pigs, calves from all acquaintances and not acquaintances. Now it’s not the same years, not that health, injecting only for myself.
So, I never added any nitrite salt or saltpeter to the sausage. And someone did not poison himself and did not die. I made a sausage, smoked it and stood in the cellar for up to two weeks, did not eat it, then in the freezer. Previously, when there were no freezers, they poured lard.
As for me, the stories about nitrite and safety are nothing more than a marketing ploy. I myself have a kg of nitrite salt at home, I use it very rarely. Since my homemade sausage is eaten in a maximum of three days. And for such a period of time nothing will happen to her.

[Galya]

Galya, I will not even think to convince you are doing yourself, I - myself

Lyudmila, I wrote my experience. And everyone decides to use nitrite or not.