Ham maker, shredder, ham press mold (materiel)

It can be distinguished by its smell - you cannot confuse it with anything. Hmeli-suneli smells like basturma. It doesn't look like salt.

[natushka]

natushka, powder beige-gray .. I bought here
🔗

Can you please tell me what a chaman looks like? I saw a very white powder (like salt) in spices at the bazaar, I asked the seller, he doesn't even know what he is selling.

This is how it looks from me, I grind it, it turns out a brown powder ...

[natushka]

natushka, the chaman in the bazaar can be sold under the name fenugreek and fenugreek

This is how it looks from me, I grind it, it turns out a brown powder ...

so these are seeds, they are not, I only saw ground, it was too white.

chaman in the bazaar can be sold under the name fenugreek and fenugreek

no, it is written chaman. And as for the smell, they have it in open boxes, from which they sprinkle spoons, so that they do not smell or smell.

So you ask me to smell the spoon. The smell is strong, you can't confuse it with anything.

so these are seeds, they are not, I only saw ground, it was too white. no, it is written chaman. And as for the smell, they have it in open boxes, from which they sprinkle spoons, so that they do not smell or smell.

Seeds are best, they are stored longer, do not weather ...

[natushka]

natushka, no, no, our sales are not at all the same as the Pakat shows! We have a light mustard powder. But you can't help but feel the smell! Smellless and it makes no sense to buy!

Seeds are best, they are stored longer, do not weather ...

But when you grind it, such a smell ...

I ordered fenugreek sausages on it, received it, but it is not at all the same as we sell it, it really looks like mustard. Now the question arose - how to make up in proportions a set for ham from different spices (peppers, fenugreek ... and there is a lot more). Previously, I did not use any spices (I lost a lot), but I'm afraid to overdo it and I doubt the combinations. Tell me please. or it can be written where and I looked.

Hear syuda:
I do this, weigh the nitrite salt, then add to it a little bit of all the spices that the doctor ordered ...
I grind hard spices, peas, juniper fruits and others into powder in a coffee grinder, add to the others, mix everything and add a little to the meat mixture, when it beats off, mixes ...

[Pakat]

Pakat, Thank you! So I will gradually add all the spices by eye.

thanks a detailed description of the process
I keep looking at the ham maker
I was too lazy to look, but then everything was laid out
Thank you

[Attention! Anyone who uses nitrite salt.]

Attention! Anyone who uses nitrite salt.
Different firms and enterprises can make nitrite salt in different ways,
dilute sodium nitrite with table salt.
Be sure to read the instructions for using your salt.

By the way, in Austria, nitrite salt is sold in all butcher shops, see
And there, many themselves prepare sausage and meat products, although they also have store products that are amazing how delicious.
And I, as luck would have it, got on a holiday and could not buy this salt.

Girls, boys! Such a problem, I get a lot of liquid after cooking, about 200-220 ml, I do everything according to the recipe, for 1 kg of meat 100 ml of ice water (not ice), maybe this is a mistake, I observe the process and temperature exactly, I do it with nitrite salt, many write that no liquid is released at all, how is it? tell me your secrets ..... and another question, which spices are preferable, I understand, everyone has their own tastes, the ham turns out delicious, but ... it's kind of bland, I want to add something.

[ksyusha1997]

I finally found a dish for cooking half a serving of ham in Biovina.A 300ml plastic jar for food came up (suitable for microwave ovens, PP5), and it won’t get in touch with meat, it’s still on a spring under the lid. Now only another problem - the probe of the thermometer will not reach the meat, it can only if a little, and not to the center.
ksyusha1997, I am still suffering from this, I bought spices, but I will not pick up the combinations yet, I really liked the spices for meat on the pack it says - Indana is a seasoning for meat, I really liked the aroma, I'll try to choose the composition as written there.

..., you get a lot of liquid after cooking, about 200-220 ml, ...

... m. b. frozen meat gives such an effect?

Maria, please write the diameter of your pan:

I cooked a ham again, but now not drunk, but normal)
400 gr white minced chicken meat
300g beef
300 gr veal
It turned out very tasty. Cooked in a new narrow saucepan. The thermometer had to be removed from the teskoma and just stick it into the water next to it, maybe it didn't fit)
But the required temperature quickly reached and maintained at 1.5. Glass ceramic hob, graduations up to 9.

Today I received nitrite salt and decided to start making ham in Tescom. Virgin, and no one tried to cook it in a milk cooker? I measured it just before the red rim enters it. True, the loop for the thermometer remains outside, but the thermometer holds even without it.

Anh, it doesn't matter in which pot you cook it, the main thing is that the temperature of the water is kept even, and not jumped back and forth.

Maria, please write the diameter of your pan:

Olga, I have a pan for asparagus. Unfortunately I can't measure the diameter, maybe I'm already in Moscow, but the pan remained))

[Masinen]

Masinen, Maria, and a pan with a diameter of 14 cm will fit or will it be narrow? Thanks for the answer.

[Attention! Anyone who uses nitrite salt.]

Attention! Anyone who uses nitrite salt.
Different firms and enterprises can make nitrite salt in different ways,
dilute sodium nitrite with table salt.
Be sure to read the instructions for using your salt.

I have nitrite salt from a ki store. Ingredients: vacuum drying salt 99.4, sodium nitrite 0.57, anti-caking agent 0.0010
So I don't understand in any way for me to dilute this salt with ordinary salt or use only it?
This question worries me very much

And who would explain to me why it is needed at all, what is its advantage over the usual one?

Anh, it doesn't matter in which pot you cook it, the main thing is that the temperature of the water is kept even, and not jumped back and forth.

It makes no difference to you, but I don't want to buy an extra pot in my studio. It turned out very well in the milk cooker.

[Masinen]

Masinen, Maria, and a pan with a diameter of 14 cm will fit or will it be narrow? Thanks for the answer.

Narrow too.
I found a photo of my pan and it is 16cm in diameter

I have nitrite salt from a ki store. Ingredients: vacuum drying salt 99.4, sodium nitrite 0.57, anti-caking agent 0.0010
So I don't understand in any way for me to dilute this salt with ordinary salt or use only it?
This question worries me very much

Tanya, I have salt from the same place, I use only it, without diluting it. I like it very much, the ham gets exactly the ham flavor.

[Cvetaal]

Cvetaal, Thank you! Reassured. I'll try to cook it this way and unsubscribe.

I have nitrite salt from a ki store. Ingredients: vacuum drying salt 99.4, sodium nitrite 0.57, anti-caking agent 0.0010
So I don't understand in any way for me to dilute this salt with ordinary salt or use only it?
This question worries me very much

no need to dilute the nitrite salt with anything. Previously not "diluted" with salt. but it was difficult to calculate the percentage for safety, so as not to overdo it. Now they have made it easier - mixed with salt (0.6% in my opinion) and it is impossible to overdo it - it will be unbearably salty food.
Therefore, salt. like regular salt. and the "additive" will do its job for the safety of the product and color ....

Girls, I could not read the whole topic ... I could not stand it already from such deliciousness around. : crazy: Anyone knows how to get out of the situation. I have a redmond ham. I do it in a bag, but when I pull on the springs, the hooks must pierce the bag and the juice from the ham is poured into the water in which it is boiled. : girl_cray: Dry ham is obtained because of this and some kind of crumbly. : girl_cray1: What to do?

[Tanyush]

Tanyush, I have the usual "Belobok", but the problem is the same - I seem to try to tighten everything neatly, but ... one thing pleases, every time less and less punctures turn out. But I found a way out - I asked my father to make me plates a little smaller in diameter (literally on millimeters - so that it fits tightly) the lids of the ham, first I put the lid on my own, then made, then a bag with meat, again made, and then again my own - I wrote, I hope it's clear The idea is honestly stolen from one of our girls

And how to seal the baking bag itself so that the juice does not flow out? I even packed the whole ham in a voukm bag and cooked it like that. A lot of juice has leaked out of the baking bag into the vacuum bag.

I have never sealed - I have no packer. I just tied it tight. Somewhere in the video I saw that it was generally just tightly twisted. Only 100% good baking bags are needed - I once bought at a cheap price - and a mustache, now I try to take only "Freken Bock". By the way, I'm out of stock, I ought to buy it, but they disappeared from the sale ...

[TatianaSa]

TatianaSa, I highly recommend biovinovskiye bags for ham - they fit perfectly in Belobok, and, accordingly, in its analogues. The packages are very tight, my Beloboka could not break through.

The ham maker does not tear itself. They tear the hooks on the spring.

and the juice from the ham is poured into the water in which it is boiled.

I used foil, nothing came out

[TatianaSa]

TatianaSaso the hooks are part of the ham
In short, the packages were not torn.
And dryness can also be due to a violation of technology, for example, high temperature during cooking, high temperature when kneading minced meat ...

And how to seal the baking bag itself so that the juice does not flow out?

Tatiana, look at the video of how Tanyulya twists the package:
🔗

when I pull the springs, the hooks are sure to pierce the bag and the juice from the ham is poured into the water in which it is boiled.

I do not install the upper and softer bottoms in the ham maker, as the manufacturer advises, but exactly the opposite:
1. so that the sharp edges-sides are not facing the ham, but outward.
2. so that the grooves on the bottoms and on the body of the ham maker do not coincide.
And it turns out that the hooks simply cling to the sides of the bottoms, without touching the package.
Didn't explain clearly, perhaps? Here is a photo of the Countryman (by the way, I have this recommendation and adopted)

[Natalia]

Natalia, Thank you. I will look for such packages.

Very good ham bags. Dense

Girls, on page 18 it says about ordering biovines. Where did you order it? Seem to me too nana

[TatianaSa]

TatianaSa, with normal packages and technology in any ham maker it will turn out great.
Well, if you have to, I saw biovinovskie in 2 places in Poland 🔗
and in Kaliningrad 🔗

It turns out more expensive in Kaliningrad, because they buy in the same Poland ...

I will order biovin ponra, she is less oochen

Girls, someone asked how to make half a portion in Biovina. I have been looking for something suitable for a long time, but now I have found it, I am sharing it. A regular lid fits very well into Biovin, I found an old flat one made of stainless steel, which was used to close jars of pickles using springs. And I bought a stainless steel mold for cutting cookies, biscuits - height 5.5 cm, it can still be divided and cut out the dough with the upper part for pies .. Now everything is done very easily and simply.

[TatianaSa]

TatianaSa,
there is a Ukrainian site. They are sent to Russia (Or rather, to the Crimea, but I can just send it to you). Write in a personal. There is a veterinarian + a set of packages + a thermometer 1280 rubles.

[Girls, I want to say thank you so much for being so cool, friendly and positive :))) And also many thanks for recommending useful things)))]

I have wanted to write this for a long time, but I don’t know in which section, and so I decided to write it here :)))
I recently registered on this forum, and before that for a long time I read you and your useful recipes without registration.

Girls, I want to say thank you so much for being so cool, friendly and positive :)))
And also many thanks for recommending useful things)))
Thanks to you, a bread maker, a Tescoma ham maker appeared in our house (today we will make ham for the first time), and it is thanks to your discussions that I found such a wonderful thing as a Borner vegetable cutter (it will come to me soon), and thanks to you I chose the Steba 2DD XL multicooker (now I'm looking forward to when it goes on sale)

In general, thank you all very much !!!

became the proud owner of a white side
I liked the first experience
everything worked out
made ham from chicken fillet
cut a few coarsely - in the future we will take into account
white-sided is a simple thing. even primitive, I would say

Laziness is the engine of progress ...
Ham makers were invented by those who did not want to mess with casings, guts and other things ...