Ham maker, shredder, ham press mold (materiel)

Thats exactly what I mean

People, I read = I read the whole Temka, and the recipes are ham - and I have a direct question: I just don't understand - stupid, probably - why they write everywhere that a safe temperature for chickens is 90 grams. C - even on a meat thermometer, a cow is drawn at 90 grams! And the ham must be cooked to a chicken temperature of 74 grams. FROM! Can I misunderstand what? As if not to poison my own, otherwise I bought Tesku, I am doing pork + chicken or turkey for the third time, I cook 80 gr. 3.5 hours - temperature 72 degrees. inside.

[Olga]

Olga, if brought to a higher temperature, the meat becomes dry and looks like a cutlet.

[Anchic]

Olga, if you bring it to a higher temperature, then the meat will become dry and look like a cutlet.

Anchic, Anna, this is understandable, but what about security?

[Olga]

Olga, well, like for safety we add nitrite salt.

And I'm afraid of her, nitrite ... I do it without it, add 1 tbsp. l. cognac ...

You run around with these temperatures like a fool with a written sack ...
The main thing is the temperature inside the meat mixture, and here the table and thermometer reflect centuries of experience.
I do it all the time at these temperatures, there are no dry cutlets ...

And I bought Redmond and am very happy. At first I wanted to take another Polish ham, but now I doubted whether I needed it. Everything works out great with Redmond. That made a mixture of chicken and turkey


And this is beef, pork and mushrooms


And no nitrite salt. The ham is eaten quickly.

Girls-boys, excuse me, I may ask a stupid question, I am still just studying the topic of making ham ... tell me, what about all sorts of salmonella bacteria in meat? Do they die if it heats up to a temperature of over 70 degrees? I usually have the same question about sous vids, but there probably a very long cooking does its job ... explain to the teapot, please! Maybe there are tables on this account about the time-temperature necessary for the death of bacteria?

Hello! Thanks to the forum and for the useful topic about ham makers!
So far I only dream of learning)
About salmonellosis:
In the thickness of the sausage loaf, Salmonella withstands boiling point for 15-20 minutes. They die at a temperature of 60-70 degrees within an hour. And with heat treatment (boiling) a piece of meat weighing 500 grams - only after 2-3 hours.

A source:
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[Dober]

Dober, thanks for the answer! I followed the link, read it, but I just can't understand why it dies in a sausage loaf in 15-20 minutes, and in a piece of meat 500 grams in 2-3 hours ... As far as I can understand, a sausage loaf is usually no less than a piece of meat 500 grams and I do not understand why Salmonella dies faster in it. That's because I don't understand the principle, then I usually cook any meat for 2-3 hours ... just in case ... as a result, it often loses in its taste ... after all, it probably matters what pieces it is chopped or minced in general (and if minced meat, then probably in different ways if it is simply fried in its fine consistency or it is cooked pressed into a sausage loaf).
In short, I have a mess in my head about this.

Girls, we have an action in Nizhny Novgorod for Teskom's ham, all of a sudden, who needs it - about 1600 rubles for the action. comes out. I ordered.
This is for everyone, without registration and subscriptions, just order.
Yandex says that in other places it is closer to 3 thousand.

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Girls, I study the topic in detail (already at 42 pages), I bought Teskuy, but I thought about what I read: We have a lot of people, anyway we need two at once. I read that in a 6-liter multicooker two Biovins stand at the same time (wide) - right? I have a 6-liter Brand 6060, they wrote that the bowl is similar to Stebe, respectively, it should also enter it. So I thought - maybe I’ll give back to Tekcom, two Biovins anyway I’ll take.

With two Biovines, do you think Teskom will come in handy? Or turn in before 14 days have passed?

Today I decided to make a chicken breast roll. Filling - grated cheese, boiled mushrooms and parsley. I rolled a roll and decided to cook it in Tescom's ham maker. I did it with an additional attachment for the press, since there was only one breast. I cooked it the same way as ham. The result is very pleasing, juicy and tasty roll without unnecessary body movements.

Girls, metal ham makers are there such that you can use without bags? My sister asked me to ask, I said - like Biovin has a whole glass, right?

[Sashunesha]

Sashunesha, and in Biovina I cook in a bag.

[Sashunesha]

Sashunesha, why not Tescoma?

So - she doesn't want plastic. I have Teskom, that's why I took it - so as not to be puzzled whether I bought high-quality bags.



And she doesn't have a multicooker, in my opinion, it's not realistic to mess with a ham maker without a multi, these are such dances with tambourines ...

[Sashunesha]

Sashunesha, absolutely no dancing. If there is gas, then a divider under the pan. Or in an electric oven.

And instead of a ham - what? She made today for the first time in a bag and a jar for storing cereals.

[Sashunesha]

SashuneshaWithout multi, any oven is suitable. Set the same degrees and go for a walk. After all, the temperature probe will sound. Here's the recipe in baking paper. The technology of kneading and ripening minced meat is the same, but packed in 400 g loaves

Thank you, but after several tests she seems to be losing motivation - she categorically will not put in nitrite, and now it seems to her that the taste of ham rapidly changes for the worse in the following days, she thinks that this is from the lack of nitrite.

[Sashunesha]

Sashunesha, well, there is no ham without nitrite.

Why - I took recipes from Mistletoe, and from someone else who denies nitrite. You just need to eat it quickly.

[Sashunesha]

Sashunesha, because there is no taste of ham, and color, it is precisely nitrite that gives it.

I'm afraid of nitrite too

[Ninelle]

I'm afraid of nitrite too

Ninellewhy?
Who uses nitrite on the forum are all safe and sound

everyone is alive and well

Aha

For me, nitrite is better than botulism ... ham is cooked at low temperatures, but agitation is not in this topic.

Girls, I'm sorry, I can't master the whole topic. You can briefly ask a couple of questions, if you take an iron one, you can cook the ham lying down, in any saucepan, in a multicooker and in a cooker. Right? And if you are tough, then only standing?
And are there many problems with bags for iron ham makers?
All the same, if there are owners of both plastic and iron, can you say which is more convenient?
And where do you get the salt? On Avito only half a kilo, that's a lot!

Take me into your ranks too! Yesterday I bought an Endever HM 008 ham maker. It pulls out the bottom, like in Belobok, and the spring inside, like Tescoma.
The written volume is 1.5 liters and up to 2 kg of meat. Something I can't believe, it looks so tiny!
Now we need to buy fresh meat and go ahead!

[Natasha]

Natasha, aha, go ahead and good luck with learning

[Natasha]

Natasha, tell us how it is to you - I do not like it in Tescom, that it is plastic. And this one can be put on the edge, or is it, like Tesku, only possible on the bottom (during the cooking process)?

[Gata]

Gata, no, it is made of stainless steel. The instructions say that you can put in any position. But be sure to use baking bags or foil. There are holes on the bottom and lid.

[Natasha]

Natasha, it's good that you can in any position. What is your opinion after use?

[Anya]

Anya, of course!

[Gata]

Gata, and what does Teskoma's plastic scare? It cooks well in the oven and in a multicooker. She washes much better than a piece of iron. And it looks more stylish. All so plump and smooth and no nafig bags

[Rarerka, Ludmila]

Rarerka, Ludmila, Thank you! Tomorrow I will cook. I already bought the meat.

[Anastasenok]

Anastasenok, I also like Teskoma that it is beautiful and without packages.
The plastic is excellent.

Are there any dissatisfied with Teskoma? I pushed the metal back, but I'm not overjoyed at Teskiy!

[Gata]

I do not like in Tescom that it is plastic. And this one can be put on the edge

Gata, I also have Tescom. If I VARYU, then yes, I put it upright and let's go. And if I BAKE meat for the entire volume, then I put it. I make sure that the holes are on top, so not much flows out. Everything is fine, no problems were noticed

I read the whole topic, but did not come across a discussion of Tescom's ham lid. Is this cover useful?

[Rosie]

Rosie,

A cover from Tescom, a very useful and useful thing! If you think to buy or not, then buy, you will not regret it for a second

The lid was specially made for this ham maker, very cool all over, so convenient that I cannot describe in words)

[dopleta]

dopleta, Larisa, thank you very much for the information!

I cooked pork neck ham. 1/3 of the meat through a meat grinder, 1/3 finely chopped, 1/3 coarse. Instead of the declared 2 kg, only 1300 gr fit into the ham maker. Cooked in a saucepan at a water temperature of 80-82 ° to 78 ° in the center. I wanted to 75 °, but I followed. It turned out rather dry, but very dense. Pressed meat to taste, not ham. My father liked it, but I expected more. .. I will experiment further.
Next time I can add beef.

[Natasha]

Natasha, without nitrite ham flavor will not work, there will always be just pressed meat

ham flavor won't work without nitrite,

Where else to get it ... Father all his life made meat-sausages from his pigs, and all his life he dreamed that nitrite or saltpeter was ...

What's the problem, Natasha? Or do they not send online stores to you?

[Larissa]

Larissa, honestly, I never bought anything over the Internet. And I don't even know which one to buy. I don't have Ozone, but I don't know others ...

[Natasha]

Natasha, this store has been checked many times, and delivery is:

Oh, for some reason the name of the store is truncated ... Enter in the beginning in Latin bsculinary.