Ham maker, shredder, ham press mold (materiel)

[Loya]

Loya, super ham !!!!

Flax, I meant the oven temperature. Not cooking. Whoever has exactly T * in the oven is good. It's just that in some recipes they write that you need T * in the oven, let's say 200-205 * bake for 40 minutes. Teskoma's plastic can withstand what degrees?

A! I do not understand, sorry! I thought about water.
No, of course, if this plastic is designed for cooking, then, of course, it cannot be pushed into such a high temperature.

[Loya]

Loya, cool ham, congratulations on the achieved result !!!

And yesterday, in a ham maker, I made a whole piece of brisket according to the principle of boiled pork, in a marinator I played for an hour and a half in a saline solution with Provencal herbs and ground pepper (instead of pickling for days). Then she stuffed it with garlic, rolled it like a roll and stuffed it into a ham maker. Cooked for 4 hours or a little more at 75C. First I cooked it for 2.5 hours - I pulled it out, but it turned out that the meat was still bloody. She put it on to boil. And after cooking, she still shoved it into the smokehouse along with the chicken (which is why it is empty to drive the smokehouse). As a result, the meat roll turned out to be gorgeous, but did not live long. I made such ala boiled pork in a cartoon - the difference in favor of ham and low temperature. Yesterday it turned out juicy tasty meat, all the same it came out rather dryly from multi and AG. Although a lot of broth poured out of the ham.

[Stafa]

Stafa,

And after cooking, she also shoved it into the smokehouse along with the chicken

Svetlana, did you put only meat in the smokehouse or together with the structure?

Only meat in the smokehouse. Which very well kept the shape of a round roll. But I think that if cooking without a smokehouse, then the cooking time should be slightly increased and left to cool in a ham maker, without wrapping in foil.

[Stafa]

Stafa, Light, thank you))) My husband is a fan of smoking everything. I have already asked if it is possible to put it in the smokehouse)

My husband is a fan of smoking everything

Once, after the smokehouse, I brought the legs and wings to condition in a pressure cooker, literally put them under pressure for 7-10 minutes, and we liked the result better, the taste of smoked meat became completely different. But the main thing here is not to overdo it in the smokehouse, it is better not to finish it, it will work in a pressure cooker. Try it this way.

I have a wood-burning smokehouse in the country.
I'm thinking of making delicacies in white-sided, and then smoky and delicious

I also have a wood-burning smokehouse, it is still problematic to regulate the fire, so it’s either undershoot or flight. And the pressure cooker solved the problem of undercooking, but the meat is juicy and the skin immediately becomes gorgeous, and the excess fat remains in the pan, and not in the body.

I agree))))

beat in a bread maker

How original!

Stafa Svetlan, smoked for a change of taste))))

Girls, I make in Belobok in a baking bag, but I still have broth leaking out. Therefore, 2 extreme times I sealed Beloboka in a vacuum. The spilled broth (about 20 ml) remains in the outer bag and, after cooling, is gelled and eaten ahead of the ham. If I make ham from chilled meat, then it turns out juicy and pink in any case, and if from frozen, then it is drier and grayer. But in any case, the best option is 70 * C.

I would like to try to make Doctor's sausage now. Well, another day later - and the minced meat today, let it ripen.I think how much to cook it in Belobok at 70 degrees and how to make it so that the bag does not break? For baking, it breaks ((

[Lena]

Lena, if there is no vacuum apparatus, then on top of Beloboka there is another bag (you can squeeze air out of it by simply dropping it into the water by 3/4, and then tie it). I do it in Belobok at 70 * C 4 hours (Belobok "chock" - about 1.5 kg of meat), photos - pages 3-4 back.

I put it in the refrigerator, my ham will boil for 2 days there ...
Urgently!!! What to do with the rest of the mixture, 150 grams left?
How to dispose of?

Add onion and sauté a couple of cutlets

Urgently!!! What to do with the remaining mixture of 150 grams left?
How to dispose of?

1. Add 100 grams of boiled rice and fry in a sandwich maker or (in extreme cases) in a frying pan.
2. Wrap it in foil in the form of a sausage, then it is all in a bag and boil for 40 minutes at 70-75 * C in the form of a sausage.

Lina, option number 2 is accepted, only I am not friends with water, I will bake it in the oven with the ham for 175 F. Thank you!
There will be two varieties of ham, pressurized and sausage ...

You can also add a couple of drops of "liquid smoke" (I don't know if there is one in Canada) on the foil. Or put the soaked sawdust in a separate "pocket" made of foil next to the "sausage". I did this with juniper (needles + cones) - delicious-oh-oh!

Liquid smoke appeared in Canada when they sent me from Moscow, until this year I could not find two ... But I don't like it ...

... wrap in foil in the form of a sausage, then it is all in a bag and boil for 40 minutes at 70-75 * C in the form of a sausage.

Twisted, wrapped, lies in the refrigerator, next to Beloboka, together and bake ...

Fine! I have a good friend of you there in Richmond Hill, Toronto, lives. Hello to him and all sorts of goodies! Just do not forget to get it earlier - otherwise it will be dry.

Richmond Hill, near me, north of Toronto, I live on the borderwhere the polar haze ...
Cross the road, the border of Toronto, immediately Thornhill, and then Richmond Hill, we have here, one city into another unnoticed ...

I looked at Google maps, and looked at the house and yard, I can imagine everything. They even organized "2 hundred parts" there, well done! I, however, have 18 of them (of which I plowed about 8 acres). I also make sausage deliciousness there, but in sous form it is much juicier. So I adapted - first sous vid in Belobok, then "intoxicate" her with smoke in the grill on the "hacienda".

There is no difference in what to do, if water does not flow inside, water is only a heat carrier, as well as air from the oven ...

There is no difference in what to do if water does not flow inside

I agree 100%. If the water does not "wash away" the taste and texture + a certain temperature regime, when collagen remains in the form of a gel, and does not pass into water and fibers, then everything turns out to be juicy and aromatic.

Ask acquaintances, passwords, maybe I can help them, maybe they are for me, the world is small ...

[Pakat]

Pakat, I will write in a personal.

Thank you, I'm waiting!

[Linadoc]

Linadoc,
I don’t have a vacuum sealer ((I couldn’t put the gravitsapu into bags with a fastener (I did ham yesterday)

[Lena]

Lena, So I meant flax in the second baking bag to load already chilled ready-made Belobok. When I didn't have a vacuum, I did it. But now I am a man, a vacuum cleaner is needed for a lot.

[Linadoc]

Linadoc,
Ah, I see))) Thank you, friend! At first I wanted him, and then I didn't want him

And not who has not tried to make puff ham (stripes like a zebra cake). I have a thought whether it will come out or not, maybe someone tried it. at the very hands did not reach and there is no strength, we have quarantine, and right now there is not much time for iksperementy. And so offensively, my ham maker is not yet yuzona, and ideas are spinning in my head, but I have no strength to pull it out. I look at the beauty that girls are doing and envy. I can't wait to start fighting myself.

Girls, forgive me, sinful fool I reread all 15 pages twice, it seems old age crept up ...
About water on the stove and 75-80 degrees - I understood.

I didn't understand about the cartoon and the oven.

In the cartoon Panasonic 18 standing teskoma will fit, but on what mode to cook it? Close the lid, or not

And in the oven? My electric one, in principle, keeps the required temperature, including 75. I put the ham maker directly on the grill and ... well, I don't cook it, but it turns out I bake it? Yes? How long does it take? Or is it necessary to put a container with water in the oven and maintain the temperature in the water?

In general, pzhaaaalysta, explain to the dumbass on your fingers

Irish, I did it in the oven in Belobok, and here is plastic. But, on the other hand - 70 degrees - even in water, even in the oven

Ir, don't be afraid to put it in the oven. A ham maker doesn't care what exactly creates the temperature around it, hot air or hot water! The sausage maker also makes sausage in the oven, wrapped in a polyamide film. He puts 80C and does not steam. You just put the ham maker so that its thermometer is within sight through the glass, so as not to open the oven again and not to lower the temperature in it. But still be guided by Teskom's thermometer. If anything, reduce or add the intensity of the oven heating. The main thing is not to raise the temperature above 80C, this is not good for ham. And then you can not even check the ham itself inside the piece. In 3 hours, it will be ready anyway, if you adhere to the correct "cooking" temperature.

Lena, have you tried doing it in the oven yourself?

Lena, have you tried doing it in the oven yourself?

No, Ir, I don't need it. Why burn electricity in vain when I have two whole, suitable pans for cooking.

Lena, have you tried doing it in the oven yourself?

I do it in the oven, electric with electronic control, it works great.
Air, or water, only heat carriers, the main thing is to withstand the temperature ...

[Pakat]

Pakat,
You got ahead of me. I just wanted to write the same!
I also followed the logical path and experience of our Sausage Maker. After all, if nothing is done with a ham maker in 85C water, then what will happen to it in the oven at 80? Nothing! Everything will be a bunch!

Then that's just great. I doubted that the plastic, how it will behave.
Damn, well, when the ham makers are brought to our city, there is no longer any strength to wait. Especially after the goodies on display. I'm already thinking of buying Belobok, but we'll see.

Plastic, of course, is not the best option, I do it in white-sided, it is made of stainless steel.
But 80 C, a low temperature, the main thing is that the plastic does not touch very heated parts, especially the heating element ...

And where does he touch there? Well ... if the oven is really small, then yes, but if it's an ordinary full-size oven, then just put the ham on the baking sheet and that's it.

And where does he touch there? Well ... if the oven is really small, then yes, but if it's an ordinary full-size oven, then just put the ham on the baking sheet and that's it.

Or you can play it safe and put it in a bowl with a little water

play it safe and put in a bowl with a little bit of water

So a glass of water is generally recommended to be poured into a tray.

generally recommend pouring into a pallet.

What for?

[Elena]

Elena, really "why"
This airfryer needs water.

I guess, according to the recipes for Beloboka, the ham is actually baked at high temperatures