White-sided ham (Steba DD1 Eco pressure cooker)

White-sided ham (Steba DD1 Eco pressure cooker)

Category: Meat dishes

Ingredients
Minced white meat chicken	500 g
Pork with fat	300 g
Beef shoulder	200 g
Salt	16 g
Crushed ice	100-150gr
Vodka	50 g
Adyghe spicy salt

Cooking method

• We make minced chicken meat on a shallow insert from a meat grinder.
• Chop the pork into pieces in the grinder.
• Chop the beef or cut into larger pieces.
• We put all the ingredients in the bowl of the mixer or combine and beat the minced meat for 10 minutes.
• We take the white-sided one and place the baking bag.
• After kneading the minced meat, put it in the white-sided tamping. We twist the package and carefully distribute so as not to interfere. We close and tighten the springs over the entire body for good pressing.
• We put the white-sided in the refrigerator for 12 hours, I did it for the night and morning.
• Pour water into the Shteba, put the white-sided on the barrel and carefully add some water to cover it.
• We close the lid and set the temperature to 75 g for 3 hours 30 minutes.
• After the ham has cooked, take it out and put it in a large container with cold water, change the water until the ham cools.
• And put it in the refrigerator until it cools completely. I stood for about 6 hours.
• We take out the ham carefully by the bag, cut it and enjoy a delicious homemade snack !!
• Bon Appetit everyone!
• 

Cooking program:

Heating

Masha, thanks! We need to get our Little Belobochka out of the bins until Tescoma appears with us. There are no staffs. There is Panas, ARC and a good old pressure cooker that is put on the stove. Beloboka is retracted into it in full growth. There is all kinds of meat in the freezer. Only now I don't remember the beef from which part of the body ...
A small question. How much ice to add?
And once again for the beauty!

Ice about 100 gr. I put it on my eye.

Masha, grind it into small crumbs? Sorry to pester, I just want to get a HAM, and not pressed boiled meat ...

I went for meat, the white-sided one is in the cabinet.

Real ham straight! Mashunya, well done! I suppose you don't need Tescoma anymore ?!

Thank you girls))
Yesterday, the guests checked out my ham, and when I said that I did it myself, I did it))
And my husband boasted that it was my wife who cooked it by herself))

And my husband boasted that it was my wife who cooked it by herself))

Mine, too, constantly brags to anyone! And even at work he shows everyone pictures from the Bread Maker!
It's nice, yes, Mash, when they are proud of us ?!

Don't understand what ice is for? It looks like a very beautiful ham!

[Elena Tim]

Elena Tim, Flax, of course)
An-netto make it juicy! Flax must be chopped, and then put into minced meat

Masha, this is a ham! Precisely ham, not pressed meat. Well done. I will try. And what is vodka for? Preservative or. For taste - aroma, I added cognac. Uncover the secret to the end. Painfully beautiful ham turned out.

You can also cognac and whiskey. And I had vodka. I want to try it without alcohol, whether it will be interesting or not.

gorgeous ham, great structure, just taste it

Masha, what a ham! The main thing is that it does not disintegrate. And tell me, please, how to beat it in a mixer? What kind of nozzle should it be?

[Irina]

Irina, Irin, use a mixer to beat the minced meat with hooks. I whipped in Kenwood K with a nozzle. I beat many more in HP on the Kneading mode.

Masha, thank you! I will definitely try. Once I bought a white-sided one, made meat several times.The family did not get much impression and now lies idle. I will try according to your recipe.

Mashenka, have you tried vacuuming Beloboka? I am now thinking about this topic. Because the previous results without a vacuum turned out to be rather dry, although at 70-75 * C, 85-88 * C is much better.

[Linadoc]

Linadoc, I thought, maybe I read that the hooks are tearing the inner bag, but I didn’t, because my bag didn’t break and everything was sealed. The juice did not come out and there was just a minimum of it.
Vacuum, unless you are sure about the packages where you put the meat. Someone did so, in the subject about sous-vid writes.

Girls, take a look at this Temko

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=385926.0

They offer goods from the Czech Republic. Only I haven't figured it out completely. Maybe we can organize the purchase of Teskomovsky shredders from there? There they also write about wholesale, but we must write off with them.
Maybe someone will take it?

[Svetlana62]

Svetlana62, so why from the Czech Republic, when now Teskomovskaya will be on sale in all stores. I found out, everything is already in the warehouse, only the stores are waiting for the delivery))
By the way, Belobok is no worse, I really liked doing it.

[Masinen]

Masinen, Masha, thank you! Eh, I didn't wait a bit and filled Beloboka with everything that was at hand, without any proportions, and from meat - only pork, I'm waiting for the result, but this recipe is already in the tabs. I'll cook it as soon as we shop for food, otherwise I spent the weekend with my grandson at the dacha, and therefore the refrigerator was pretty much cleaned up

Masha, excellent ham. the girls tease her all the time. I look and you can take Belobok. Otherwise, I doubt it. I asked the seller, and she says that if you leave the bags with an overlap, nothing will break. Is it true or not? We are unlikely to wait for anyone in Ukraine soon. And this one is.

[Maria]

Maria, Thanks for the separate recipe)

Masha, such a ham, mmmmm Pink, with a "tear", you can clearly see that it's her own, homemade. Delicious to the point of impossibility. I took it to the bookmarks. I understand your husband, I would also be proud of such a hostess. And I got it into my head that I could only get something better in Teskomovskaya ham, so I'm waiting for it, I hope I don't buy any other.

Masha, excellent ham. the girls tease her all the time. I look and you can take Belobok. Otherwise, I doubt it. I asked the seller, and she says that if you leave the bags with an overlap, nothing will break. Is it true or not? We are unlikely to wait for anyone in Ukraine soon. And this one is.

I didn't tighten the bag, I just distributed it inside the white-sided side and nothing broke, despite the fact that I didn't put on the springs correctly and then redid them.
Those, everything was ok)

Masha, such a ham, mmmmm Pink, with a "tear", you can clearly see that it's her own, homemade. Delicious to the point of impossibility. I took it to the bookmarks. I understand your husband, I would also be proud of such a hostess. And I got it into my head that I could only get something better in Teskomovskaya ham, so I'm waiting for it, I hope I don't buy any other.

Beloboka is also a good thing !!

Masha, excellent ham! My question is: how does it get so rosy? I was not very pleased with the first experience: it turned out to be boiled pressed meat. Although it withstood the temperature, and marinated, and cooled as the girls advise. I will try again, because what worked well "goes away".

[Loya]

Loya, I did not marinate the meat.
The meat must be kneaded well so that white threads appear.

I didn't pickle the meat.

Masha, isn't it pickling overnight in the fridge?

In general, a marinade is when meat is marinated in something, and then there seems to be no onion or liquid. )

Girls, don't be afraid of Beloboku, she's cool. If you do it carefully, nothing breaks, everything is very simple, besides, you do not need to take it out during cooking and twist it (seal the contents), the springs do it themselves. The ham turns out to be dense, without air "chambers". I didn't take a picture of mine, I didn't have time in the morning, because I was in a hurry to work.And the video from the manufacturer shows that it is not necessary to use bags or foil - this is if the meat is in pieces, and not minced meat. All parts of Beloboka are made of high-quality stainless steel, they do not oxidize, they will last a long time without problems and without harm to health, because we use all kinds of pots, spoons, stainless steel scoops. Although, perhaps, the ham will be dryish without a sleeve. I'm also interested in Teskomovskaya, as well as any different kitchen utensils, and maybe I'll buy them later, but Beloboka is already serving me and I really liked it.

[Machine]

And I am for white-sided! Nothing was ever torn. We laid it out with foil at first. Then I bought a baking sleeve, it did not break, it did not flow out. It is very durable. In general, now it has become much easier. This is when the first ham makers went - there was a problem, how to make it juicy and so on. There are no such problems now.

For me, cooking in plastic is a big question. I understand that food and so on. But stainless steel is somehow more familiar for cooking. I don’t remember when we bought it, for several years I have had it. It did not rust either during cooking, or while it was lying and stored (I did not do it for some time). But after Machine recipe, I decided to get it out and cook again. All the same, not even a single super-duper expensive ham works THAT. Your own is tastier in any way.

Or maybe vacuum it after cooking? Because a rather large piece is obtained, for storage, so that it will live longer, it seems to me it is quite possible to use a vacuum apparatus.

marinade, this is when meat is marinated in something,

For me it is - they are added to meat, to minced meat, to fish, to vegetables, spices - here is the marinade, and they themselves give juice)

Masha, do you think you can do without Beloboka by using a vacuum bag instead?

[Ludmila]

Ludmila, honestly I do not know. It seems to me that such a result will not work, but simply pressed meat.

I made ham in collagen ham packaging. It turned out delicious, but pressed meat.

[Masinen]

Masinen,
Masha, have you drunk vodka. Cognac, can you? I read everything, I'm sorry.

You can, you can)

[Maria]

Maria, The question is: The meat is different, at what T * to cook that? 75 * little or normal for chickens.

I beat many more in HP on the Kneading mode.

I beat the minced meat in HP, BUT ... since meat is not flour + water, it is always necessary to help the minced meat "knead" with a spatula, otherwise it will just rise up, and the spatula will work almost idle ...

[Maria]

Maria, The question is: The meat is different, at what T * to cook that? 75 * little or normal for chickens.

I cooked at 75 grams.
Tatyana and do not forget to put the pork, then you get a real ham)
I just got a chicken, there are pictures in the subject, maybe there is not enough pork)

Maria, congratulate me! For the first time I got the "same" ham! You are my hero!

[Loya]

Loya, great, seemingly juicy and kusnenko turned out.

[Ivanovna5]

Ivanovna5and it tastes like ham, with a tear. Itself did not expect. The people around did not believe that without dyes, preservatives and flavor enhancers you can get a rosy ham!

[Loya]

Loyawhat a great ham !!!!
Congratulations!!

I want to try it without alcohol, whether it will be interesting or not.

I read that alcohol is added to the preparation for sausages for the disinfection of meat. After all, it is prepared without boiling.

It turns out a rather large piece, for storage, so that it will live longer, it seems to me it is quite possible to use the vacuum apparatus.

My kusman did not live to see dinner)))

Thanks for the recipe, I bookmark it, I just bought a white side

Maria, I'm embarrassed to ask: don't you make more ham? I wanted so immodestly to ask for another recipe, otherwise I only get your ham, and according to other recipes - just pressed meat

We are unlikely to wait for anyone in Ukraine soon. And this one is.

Angela and Zhinky from Ukraine, you can order szynkowar Biowin on ebay.com.
Costs $ 19 and shipping $ 15, Russia and Canada, the seller from Poland ignores ...

[Loya]

Loya, I'm driving for now, but when I get home, I'll do something $