Ham a la "Amateur" sausage in Tescoma ham maker

[(Pay attention to the "Note"!)]

Ham a la "Amateur" sausage in Tescoma ham maker

Category: Meat dishes

Ingredients
Minced meat (30% beef + 70% pork)	900 BC
Egg	1 PC. small.
Powdered milk	20 g
Pepper mixture (I have 4 types)	pinch
Salt	15-17 g.
Sugar	1 tsp
Muscat and cardamom	by a pinch
Gelatin (not added, but necessary!)	1 tsp
Water	90 ml.
Garlic, crushed	3 teeth
Salted or smoked lard	100 g

Cooking method

• The number of ingredients is indicated including the correction of errors!
• This recipe contains GOST "doctor's" sausages of the 70s and my personal "sausage fantasies".
• (Lorik, Anya, keep quiet !!!)
• Of the boiled sausages I like most of all "Lyubitelskaya", which, in my royal opinion, very successfully combines small inclusions of lard with a light aroma of garlic!
• On the advice of Mani ShuMakher, who promised a "sausage flavor", I added nutmeg and cardamom to the minced meat. And yet yes! It smells like sausage, God bless her! Manet, in the sense, not sausage ... although I wish the same to her ... sausage, in the sense, not Manet!
• So, let's start by taking all the ingredients, except for the lard, and throwing them into the bowl of the food processor with knives. We break the whole thing down to the consistency of the soufflé. Unfortunately, I didn't have the opportunity to whip the minced meat properly, because, as always, I cooked at night, and my harvester squeals just like a plague, honestly! And in order not to get from the "comrades" in the living space for violation of law and order, I had to stop the combine much earlier than I would like. Therefore, the consistency of minced meat, as you can see, is far from perfect. (Pay attention to the "Note"!)
• 
• Now you need to cut the bacon into small cubes. I got about 7-8mm, next time I will cut it into 5mm.
• We take out the knives from the harvester and by hand we properly mix the bacon into the minced meat. Then we transfer it to the ham, carefully tamping each portion with a spoon, otherwise everything may not fit.
• 
• Then - on the knurled one: close the lid, several times press the red pimp on top and put it either in the refrigerator, or like me, leave it on the table (but not overnight, of course).
• 
• This time I didn’t let the ham stand at all, but immediately sent it to boil, in view of the late time.
• We take a saucepan with a height of about 14-15 cm. Place the ham maker in it and pour cold water so that it does not reach the pink edge by about 1 cm.
• 
• We bring the water to a temperature of 75C and set the time for 3 hours. According to GOST, you need to cook at a temperature of 78-80C. My thermometer read 77-78C all the time. It will go.
• Now we put the ham to cool in cold water. There should be the same amount of water as when boiling so that it does not get inside the ham. After 40-50 minutes, remove the ham from the water, turn it over and drain the excess juice formed inside through the holes in the lid. That's it, you can put the ham in the refrigerator for a few hours until the ham cools completely.
• Advice: if suddenly your ham gets stuck inside the flask, then do not pull too much, there is simply a vacuum created. With the sharp end of the thermometer, sand it lightly between the ham and the wall, it will quietly chomp and you can slowly pull it out. The flask remains generally clean, nothing stuck, only greasy and that's it.
• The ham can now be safely sliced ​​with a knife or slicer.
• So, debriefing: the consistency is not sausage, it is a fact. This means that you really need to process the minced meat in a combine harvester for a very long time and thoroughly.
• 
• Further, the ham was not dry, but only due to pieces of bacon. This is because I decided not to add gelatin, which, as it turned out, keeps the juice inside the ham. So it still needs to be added!
• 
• And you still need to work hard on the color! Although the cooking temperature was not high, nevertheless, the ham turned out to be grayish, but I want pink.
• This "creation", even in the form of a consolation prize to the chef for his work, cannot be called a sausage. But as an experience it will certainly come in handy. I will continue to experiment with this recipe, because I really liked the taste. For his sake it is worth bringing to mind this so-called "sausage", believe me!
• Bon appetit to all of you!
• 

Note

I am submitting additional information on grinding minced meat. Advice from Sausage, I quote:
"A nuance in the temperature of the minced meat during grinding, if the temperature of the minced meat rises above 12 degrees, then you will get broth swelling and a dry cutlet in this broth.
The point is heating the fat, when the fat in the minced meat heats up above 12-15 degrees, it envelops the meat particles and they no longer form a monolithic frame in which this fat is distributed like in a sponge, but an inverse emulsion is obtained - minced meat in fat, and the consistency of this sausage will be mushy.
Try this:
clean low-fat raw materials with veins as much as possible from veins and films. Cut into pieces with a quail egg. Freeze until firm crust and soft middle of the pieces.
Check the sharpness of the blender knives. Dull knives will rip and heat the meat very quickly.
Frozen raw materials will increase the development time with knives. Even sometimes I split the cutter for 2 days to freeze the heated minced meat again if the equipment did not allow it to work normally.
Next, add fatty pork or fat in general at the second stage of kuttering, preferably also slightly frozen to reduce the temperature of the minced meat.
Beat the minced meat only until 12 degrees Celsius. If overheated, it is better to make cutlets out of it.
All dry ingredients heat the minced meat, so add them along with the fatty raw materials.
It is better to replace the prescription water by 40% with ice, dissolve all the prescription salt in this water-ice mixture, so we will reduce the temperature of this water to minus 3-4 degrees. "
Sausage maker, THANKS !!!

She mocks again, what a girl ...

Yes, you yourself have to wait a little and the same will be ridiculed! And I will wriggle with envy!

Eh Lenok: girl_dance: I would gobble up a gray one without looking at how they sort out the ham here and it looks like I won't get it, if I go to the store for a store-bought one, I'll gag on it. And your ham is gorgeous, straight Amateur
You are our clever girl!

Flax, see the ki website for how the preparation of sausage is described. We place the loaves in hot water (35-40C) for 15 minutes for uniform heating, this is a measure to reduce the number of pores in the finished product.
Cook the sausage at 80C for 40 minutes. Done! The pores (small holes) on the cut of the loaf will be visible - this is a given, this is almost impossible to avoid at home. The pores in the industry are removed with a special vacuum filler during filling.

I'll go to the store for a store-bought one I'll go gag on her

You are our clever girl!

Thank you, Lenus!

Oh, Lena, how I like your descriptions of detailed recipes. Well right for me. I paid for the ham maker.

[Natalishka]

Natalishka
Yeah, I'll make a note: hold it hot natsatminuuut ...
Only because of the thickness of the loaf, the meat does not have time to warm up. The fact is that it reaches the required 72C inside a piece, at the temperature at which I cooked, it reaches exactly after 3 hours.
What to do now?

Oh, Lena, how I like your descriptions of detailed recipes. Well right for me. I paid for the ham maker.

Lyudochka, thanks! Congratulations on your purchase! Finally got it!

And I know: Can I ask the Sausage maker ???

Aaaaaa! I also want this!
I drove into ki!

Silently, silently Che say - beauty. To get closer to the desired color, try adding a couple of tablets of ascorbic acid with glucose - I read it on some sausage forum, I did not try it myself.
I don't want sausage. I gnaw on a cucumber, eat green pepper, unsalted chickpeas with boiled meat.

[An]

An, and these tablets are called "ascorbic acid with glucose"?
You get well, please quickly! I wish you so very much!
And join us GREAT SAUSAGERS!

I gnaw on a cucumber, eat green pepper, unsalted chickpeas with boiled meat.

Ah, the same sausage, current in the stomach!

It was written there. Yes, in a hungry childhood, we bought such, I remember.
What does "get well" mean? I'm just at the beginning

Ah, the same sausage, current in the stomach!

And if you imagine what's in the guts, then in general you will think - for what we live (remembering the unforgettable Voinovich)

What does "get well" mean? I'm just at the beginning

I mean your sugar!

The beauty! I’m standing in line for a sim device. I made the sausage in the gut, I have little experience. I want to say that pink is achieved exclusively by coloring. So eat gray, so it's healthier.

That is, the concept of "self-made sausage" and "pressed meat are one and the same ???

And if you imagine what's in the guts, then in general you will think - for what we live

So, Mrs. Ermakova! Damn, and I'm just now sitting and savoring a sandwich with an entity ...
Bon appetit!

Lenok, with a start! Well done !
Therefore, I immediately share my conclusions from my own mistakes (made on the basis of 9 sausages-hams): you need cognac or vodka (both in minced meat and in yourself - to work!), Gelatin is needed, the temperature is 70-75 * (70 is better ), for color - tandurin. I don’t pretend to be an absolute truth, but the last 2-3 ham sausages suited me.

Nafik then think Eat and enjoy life until it starts ...

Lenok, and you do a ham every day, I think whether to run to the store, or to the station for a ticket: girl-th: from morning nothing new is expected from the ham, otherwise I will be the first

tandurin

What's this? Google is at a loss

I want to say that pink is achieved exclusively by coloring.

M-dya? Maybe you shouldn't take a steam bath then ...? But I will still experiment, of course. Basically, I just need to correct the consistency and color. Because the taste is completely satisfactory, I would even say, very satisfied!
Thank you, Var!

the concept of "samdelishnaya sausage" and "pressed meat - one and the same ???

Well, it turns out yes. Only I, you see, have meat fibers in ham, and in the sausage there would be something like a pressed soufflé, like in a store, or close to a store.

What's this? Google is at a loss

Anya, tandoorin is a mixture of Indian spices. I add it to the barbecue and sausage, it gives a pink color.

Understood

Tandoori masala (mix)

This spice mixture is used in Indian cuisine.

Ingredients: Ground cumin, ground coriander, ground black pepper, ground cinnamon, ground ginger root, bay leaf, ground chili pepper, black cardamom, nutmeg, ground nutmeg, ground fenugreek seeds, ground cloves, ground cardamom, onion, garlic, mustard, salt.

for color - tandoorine

Lynus, thanks!
So I climbed in a moment in the tyrnet, kill me, I didn't find it, sho such a tandurin!
I'll take the temperature into account! Only it turns out that this way the ham will cook even longer than mine, right? How much do you cook yours?

otherwise I'll be the first

Yes, easy, Lenus!

Oh, already answered while I was feeding the dog!

Tandurin is a mixture of Indian spices.

Lin, and Lin! Doesn't this mixture have a distinct curry smell? And when I saw fenugreek, I immediately thought about curry. I would not like to have it in the sausage, the smell, I mean.

Lin, and Lin! Doesn't this mixture have a distinct curry smell? And when I saw fenugreek, I immediately thought about curry.

Fenugreek - the smell of hops-suneli. Curry is still a mixture of peppers, no?
No, I read that the mixture is based on turmeric, and what is there - they do not write.

The devil will take them apart.When I catch the smell of curry, I always find fenugreek in the composition. And hops-suneli to me - it smells differently. Here I am on fenugreek and mow.

How much do you cook yours?

Lenok, I'm doing mine at 70 * C 4-4.5 hours. I'll do another tonight, tomorrow morning I'll post pictures. And then we have another "Last Call", the kid is preparing, rehearsing something there, I'll go watch and cry (as usual).

And I adore fenugreek, I would shove it everywhere. You lived in Central Asia, didn't you? My neighbor from there can't stand him, she says that the Russians shove him anywhere. She also hates zira (she says she smells like Tajikistan), but I like her so much

[Structure:]

Curry is a mixture of peppers, isn't it?

This is what is written on my curry bag:

Structure: coriander, cumin, salt, turmeric, fennel, black pepper, red pepper, cinnamon

The devil will take them apart. When I catch the smell of curry, I always find fenugreek in the composition. And the hops-suneli to me - it smells differently. Here I am on fenugreek and mow.

No, there is no curry smell in tandoorine, closer to hops-suneli, but still different, bright dark pink and slightly sour.

Waugh, Len, can fennel bother you, not fenugreek? I don’t like him.

Yes, nope, it does not bother me, I love curry very much! But in the sausage I would not want such a taste. Well, if not, then good. It is likely that a specific flavor like curry comes from a mixture of all of these spices, not just one.
All oriental spices are my home! I grew up on them. But, of course, I don't add cumin or anything from oriental spices to Russian cuisine. Listen, while we lived in Tashkent, I also added a little cumin to borscht. Well, I couldn't live without her ...
Now, thank God, it's relieved!

Is that what the word "tandurin" reminds me of? Some kind of musical instrument, I think ... but which one? I broke my whole head! Anh, you're out of course, why am I dreaming there?
Damn, TAMBURIN! I should have asked ...

Lena, maybe Bandura

(says it smells like Tajikistan)

Of course, I haven't smelled Tajikistan ... but zira is a cool spice!

or maybe Bandura

Yes, I already remembered!

Of course, I haven't smelled Tajikistan ... but zira is a cool spice!

I confirm! I put cumin in any pork and in a shashlik! And also in your "rustic" and carrot bread.

Aha, what a shashlik-mashlik without cumin! Money down the drain!
But in bread ... it's interesting! I'll have to push it into my own!

Timkina, you’re a Central Asian woman, but we have it there, they don’t put the rave in tea ...

: swoon: Lenk, do you have TWO SAME dishes a year? Here is restless How good that your inexhaustible energy has found an outlet on HP
I have one current question, and where's the salad?

we have zru there, they just don’t put raves in tea ...

Ha, you also say "zra"! And in Moscow they taught me to pronounce "zira".
But at home, among themselves, it's just "zra"!

I have one current question, and where's the salad?

Shaw for a salad? Did I promise to make some salad?

Shaw for a salad?

and beautiful green (pictured)

With you, dear Elenochka, you won't get bored and you won't die of hunger!