White-sided ham (Steba DD1 Eco pressure cooker)

[natushka]

natushka, answered in a personal

Girls, hired Belobok to try. I made 600g of meat (chicken breasts and pork belly 1: 1, salt, pepper - didn't bother). There is no pressure cooker, I cooked in the oven at a minimum temperature (150 degrees, there was no other way out) 2 hours 40 minutes. It turned out very tasty! Now I will wait for my ham (Teskoma), although I liked Beloboka very much, everything is easy. I write out recipes for now.

[Masinen]

MasinenHow did you determine the pace of 75?
You never know ... Well, I'm talking about microbes

[Sikorka]

Sikorka, I did not define)
According to the cooking technique, the temperature should be in the range from 70 to 80 grams.
Those no more and no less)
I always do 75g)

[Masinen]

MasinenThanks a lot for the recipe! I piled the ham yesterday. Beautiful and delicious! But not pink. On evening photos it looks pink, but in fact the color of boiled meat. I will be puzzled by the purchase of nitrite salt. I want a rosy one.
Or maybe you can make her sous-vid? At 65, how many hours should you hold so as not to overexpose?

I have a Redmond ham, not Beloboka. Redmond has 4 springs. Yesterday I put only 2 springs, put the ham in a baking bag, and then in a plastic bag, and still the bags were pierced ... I don't know what to think of.

Here is a photo in the morning light:


Yesterday's photos:

[Fantik]

Fantik, Nastya, it's hard to keep the color without nitrite salt.
But it is better to cook the ham at a minimum of 75 grams.
I had this one without nitrine salt, but it was pink, it may still depend on meat.
But with nitrite, the color is still better preserved)
Today I will make a recipe for another ham in Stebe, but it will already be with nitrite)

Long-term (from 12 hours to 2-3 days) aging of meat or minced meat with ordinary table salt makes it possible to maintain a pink color without nitrite salt. Plus the right temperature and cooking time. Well, if you want to be actively pinker, then no one has canceled the beet juice either. (In a whisper: why do you need to do something yourself, if you add the rubbish that is added at the meat processing plant?)

[Irina]

Irina, thanks for the information.
I think it will be useful for those who want a ham without chemicals.

[filirina]

filirina, Thank you! Mine stood for 12 hours. There was an option to leave it at 24, but I got up early and cooked it after 12.))) Thanks for the beets!
Masinen, yes, if there are options, then of course you have to choose without chemistry ...))

I think it will be useful for those who want a ham without chemicals.

Thank you very much for the recipe! Added chicken hearts and elk meat - very tasty!

[Nikolay]

Nikolay, great ham !!

[Masinen]

Masinen, maybe in this thread respond faster, I'm standing in front of the choice of Belobok's ham will come out about 850 rubles. and teskomovskaya, 2400 will be released, which one should you choose? Teskomovskaya will not fit into any cartoon, would it be more convenient to control the tempo? Thanks in advance)))

[kVipoint]

kVipoint, Vit, I use Tescoma the most. The only thing is that you can't close the cover from the multi.
And white-sided is good because a lot of meat will fit into it.
But you need to tighten the springs and the packages are needed.
Something like this)

Yes, I just don't want a lot of meat, thanks, I'll probably take Teskomovskaya.

Then take Teskuy)
It is more practical. I use it all the time)

Good people, but in Panas, what, in general, has no idea how not to conjure up the required temperature? I bought a ham maker the other day, but now it already itches - I must try! And there is no temperature probe or other thermometer, no "soup" or "multi-cook" modes indicated in recipes ... if not in a multicook, then only in the oven, right? You can even set the temperature there ...

[Verbena]

Verbena, Olya, you can safely do it in the oven or airfryer

She left for vodka and chicken ...
Aero grill is also not available) I was so sure of something, having finally got hold of a ham maker at a discount, that with my eyes closed I will cook it in a cartoon) well, now the main thing is to notice the minced meat and put it on ripening ... and then read the forum before the start baking)))

[Olga]

Olga, And what cartoon?

Panasonic, 18 ... Redmond fits perfectly there ...

[Olga]

Olga, then you can do it on heating, just put a little more time and that's it.
For example 4 hours 20 minutes

On heating, it’s like this - I put ham from the refrigerator in the cartoon, pour cold water, turn on the "heating", wait 4 hours or more ... or do I need to start in some mode first and then switch to heating?

[Olga]

Olga, no need to start.
When you take it out of the refrigerator, let it stand for an hour in the warmth.
Then pour water into the multicooker bowl, put the ham maker and turn on the heating)
You can turn on the heating in advance and in half an hour the water will heat up and then put the ham maker.

: ozhidanie: Maria, thanks for the details here and now !!!!! I will definitely re-read the forum, all the tips, but it takes time)))) and vandoy, as my son said in his early youth, today)))) and there is meat, and even bought vodka))))) I ran like this in the summer for a bottle of Cointreau because of two spoons for jam)))) so, I rushed to experiment)))) straight - no fluff to myself)))

[Olga]

Olga, Good luck !! I'm waiting for the report! 1

[Maria]

Maria, happened!!! Maybe not perfect, to be honest, this is my first time trying homemade ham sausage, but it's delicious and great! As soon as I opened the package, get the ham, the cat ran to the kitchen as fast as he could and very demandingly began to prove that he really, really needed IT)) and this is an indicator)) my husband is very impressed, now I understand why I was dancing around the window with ham maker, stroking the discount coupon))) thank you for your help, for your advice! I will improve!)))

the cat ran to the kitchen with all his might and very demandingly began to prove that he really, really needed IT))

Animals always feel where the real meat is))

husband is very impressed

What was required to prove that the thing was bought for a reason!

Thank you for your help and advice! I will improve!)))

Always happy to help!!

I have already done it 2 times and everything according to the recipe and I knead and stand and cook and cook at 75 degrees inside the baron, but it is still grayish inside. Where is the mistake?

[Olga]

OlgaThat's right, the meat turns gray when cooked. And if you want a pink ham, then you need to add nitrite salt.
Then I got pink without nitrite salt, but still not as pink as it turns out with nitrite salt.
Food is advised to gradually raise the temperature, those hours by 50 grams, then by 75 grams.

I have already done it 2 times and everything according to the recipe and I knead and stand and cook and cook at 75 degrees inside the baron, but it is still grayish inside. Where is the mistake?

photo upload fails

Girls, Belobok was given to me only on New Year's, so sorry for the stupid questions. There are bags for baking 25x38 and there is a sleeve 30 cm wide, 12 microns (?), With questionable ties made of the same plastic. The sleeve seems too wide for Beloboka, or is it possible? And what to tie - with these strips? Another problem - the blender has no spirals, can you still knead the HP?

[Sasha]

Sasha, the package does not need to be tied, but just cut off the excess and fold it neatly under the white-side lid and put on the springs)

Can be kneaded into HP)

Mash, what if the sleeve? And I will put it horizontally in the Headquarters if? Adyghe salt, too, I didn't seem to see what was in it?

there are different spices and pepper

[Sasha]

Sasha, so my sleeve is sealed on one side and it turns out like a bag.

Oh, that's how, and I have 3m long, I looked inside the roll of the second edge - it is also not sealed. The width of the bag is of course more suitable, but it feels thinner to the touch than the sleeve. Probably, it is better to bandage with a cotton string.

[Sasha]

Sasha, I tie it with the bag itself, cut a piece from the bag or with the same plastic cord. I like it so much. And I take any package, the meat will still be distributed in width, and the package will be accepted. True, the edges will not be as smooth as in Tescom

Here's my witch chicken and pork

[Olga]

Olga, and how are your impressions?))
Is it tasty?

Hello. And if you cook in an airfryer, how much should you set the temperature and time? same?

[Vera]

Vera, the temperature is the same and the time is also, but it is better to stick the temperature probe and monitor the temperature inside the ham. It should reach 72 grams)

[Masinen]

I have an aerogrill and a Panasonic cartoon 18) I think what will be better for her))) I doubt that the aerogrill does not dry out

Added Sunday, May 22, 2016 2:19 PM

Masinen, they gave it to me on Friday, I kneaded it and is already waiting where it languishes) Itself in anticipation. True, without vodka and nitrate salt. But I so wanted to try))) already. I will buy the rest and then compare

[Vera]

Vera, in a multicooker you can do it on the Heating, if the temperature is within 80 gr.
Aeroril will not dry out, there is also meat in a bag))
And at 75 grams it is unrealistic to dry out)

[Masinen]

Masinen, in the airfryer you need a cup of water, and pour the whole ham into the cartoon) Interestingly) I read it on stewing, heating and Tanya in her video did it for a couple. You have to try everything. I put it in the airfryer. I will write about the result later

Added Monday 23 May 2016 09:46 AM

Urrah))) I did it!


I so wanted to make it quickly))) Delicious, fragrant homemade ham !! I did it without vodka and added regular salt. She beat it off as indicated for 10 minutes. to white threads (but without ice, I forgot) And baked in an airfryer at t80 degrees (I have no division 5)
The total amount of raw meat was 1400, of which 600 grams of chicken fillet, the rest pork.
I will create and get up more)
Thank you.

in the airfryer at t80 degrees

Hello! Please tell me, how much water should you pour and put another ham on the wire rack or in the bowl itself?

[verchik]

verchik, Vera, I did not receive a notification from the topic, but I accidentally entered, and here such a beautiful ham !!!
glad that everything worked out!

Mari_M, it is possible without water, in the AG, as it heats up in the oven.
The ham itself is in the bag and in the ham and nothing will be there.

Mari_M, it is possible without water, in AG, as it heats up in the oven.
The ham itself is in the bag and in the ham and nothing will be there.

Thank you so much!

Masha, I also run to you with a big thank you!
I did everything exactly according to your recipe, only kept it in the refrigerator not for 12 hours, but it turned out to be 27. Instead of vodka, there was cognac.
I did it in an old pressure cooker, there is no manual mode there, so I did it on heating.
I checked the temperature in advance on the warm-up, it keeps.
The idea with the "cap" is super!

Here is such a delicious ham