Ham a la "Amateur" sausage in Tescoma ham maker

and beautiful green (pictured)

Aaaaa! And I'm racking my head, what kind of salad I promised to cook!
Yes, I used to be decorating, and then I realized that everything is clear without them.
Although, to be honest, I was just too lazy ... gee ...

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

Oh, thanks, Lyud! I try!

And my zira did not go. I want to pilaf it, but I immediately feel it and I’m not a fountain. And I want an oriental taste and smell. Flax, and you promised something, forgot the name, to cook from Chinese cabbage.

Oh, I completely forgot about the chimchushka! It's just that she, Lud, is going well in winter. In the heat, she doesn’t feel like it, you’ll dig in then. That's why I forgot. Now I will only cook for the cold weather. Otherwise, it will just roll in the refrigerator, it's a pity to translate food.

[Elena]

Elena, I watched a program where my uncle showed how to make a doctor's sausage, added beet juice for color. I didn’t do it myself, but I said that it doesn’t affect the taste.
I really like your recipes, thanks for the creativity

[Inna]

Inna, thanks for the kind words!
You know, for some reason, it seemed to me that beet juice could aggravate the "grayness". Indeed, after peeling the beets, the hands are only first red or even burgundy. And after half an hour, the spots become some kind of gray-brown. So I didn't dare. But since the uncle said, he probably knows what he is doing. So, I'll try to make it with beets. Still, something needs to be done to improve the color, so why not try your luck with beets!

Eh, I have another tasty little thought in my head!
I won't tell anyone! If it works out as I intended, I'll show you!
And if not, then I didn't tell you anything!

"delicious thought is too insignificant I think "go on ............. .

"delicious thought is too insignificant I think "go on ............. .

Yeah, well, that means ... beryooosh ... will you write it down?
Well ... beryooooosh .... and drag Lyudka by the tail until her curiosity runs out!

Uuuuu-Ha-Ha! Lyudk, well, you are whispering with emoticons, as you write a story, honestly! Hilarious!

... I watched a program where my uncle showed how to make doctor's sausage, added beet juice for color. I didn’t do it myself, but I said that it doesn’t affect the taste.

It is better to add nitrite salt, it is pink itself, plus it is also antibacterial ...

Better to add nitrite salt

wherever to get it ...

Well, if I found it in Toronto, then it's easier in Russia ...
The most difficult thing was to call it in English, about six names, each company gives its name ...

[Pakat]

It is better to add nitrite salt, it is pink itself, plus it is also antibacterial ..

Pakat, but isn't it harmful? I would not want to shove everyone into the body. That's why I cook homemade ham that itches from the purchased one.

[🔗]

No, it is even recommended to use it instead of ordinary salt, it contains many different microelements ...
🔗
You will drink with teaspoons, not teaspoons ...

And here is what I found on Wikipedia in addition to the fact that sodium nitrite is widely used in the food industry:
"Sodium nitrite is a common toxic substance, including for mammals (50 percent of rats die at a dose of 180 milligrams per kilogram of weight).
The studies revealed the formation of the carcinogen N-nitrosamine during the reaction of sodium nitrite with amino acids when they are heated, which means the potential for the formation of cancerous changes when eating foods that have been heat treated in the presence of sodium nitrite.
Research has found a link between processed and unprocessed meat consumption and bowel cancer. [7]
A link was also found between frequent consumption of meat containing nitrites and chronic obstructive pulmonary disease.

You will drink with teaspoons, not teaspoons ...

That's right!

It's all poison, it's just a dose ...
Life is generally a very harmful thing - people die from it ...

Life is generally a very harmful thing - people die from it ...

How true, Watson!
Well, actually, within reasonable limits, maybe nothing will be bad ...
But first I will try with natural dyes, and then we'll see!

Actually, sodium nitrite and pink salt (Himalayan) are different things.
I just ran out of this salt. I liked her, but she doesn't color the product.

Well, yes, I also noticed that there is a speech about Himalayan salt. This is a completely different matter!

[Lenochka]

Lenochka, well, you're straight vascheee! I have no words - I ran through your ham sausages and I can visit you, ah-ah!

I’m already tired of calling you, I almost flew to you on Sapsan, remember? But you don’t go!
Vasilik, you don't have a ham maker, do you?

I had Beloboka, but last summer I gave it away, because our husband decided to become a vegetarian.

I want this one, you don't need to mess around with packages here.

[Inna]

Inna, thanks for the kind words!
You know, for some reason, it seemed to me that beetroot juice can aggravate the "grayness".

Linen. I, too, at the beginning, when I started reading the discussion, wanted to write about beet juice, but I got to this post. I read about this on the ki website. And here's another beetroot bread, here is a recipe, so there I used beet puree. The color is red. Only the beetroot should not be pale. Look if you wish. True color is not lost.HERE And the taste is not reflected.

And nitrite salt can be bought on the Emkolbaki website.

I used beet puree.

Listen, Angelkaaa, where have you been ?! Exactly! You can also add beetroot puree. This is a thought! Thank you for advising. Well vseoooo! I'll paint the next one!

Yes, just went in. Paint and share. I ordered myself a ham, too, but not Teskomovsky, but Polish. It is made of metal and has a thermometer.

Congratulations! So, soon you will also be creating!

Elena is a great recipe! Bravo! The only caveat I would like to note is that you were stopped in time with grinding minced meat in a blender - this determined the success of the recipe. 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. Gelatin won't save you here. Yes, and it is superfluous in general, because during long cooking, gelatin is formed from the connective tissue of meat.
Sorry for the lecture, but somehow it doesn't work out shorter :)

[Elena Tim]

Elena Tim,

Lena, a beautiful sausage, you can immediately see - homemade.
If you don't mind, I will comment. The nitrite salt retains its color, but I would not add it. Better to let it be gray. By the way, expensive sausage - the ham (in the store) is also grayish))
Try ice instead of water, in 10 minutes. the minced meat should not heat up at low speed.
And T * for beef seems 69 *, for pork (pink) 65 *. But everywhere different T * indicate.
To preserve the color, the temperature can be reduced to 69 * -70 * (or even up to 65 *), and the time can be increased.
But from curry and turmeric, the color may be yellowish (like pilaf Well, these are my assumptions
You are so clever, so much energy and desire to cook masterpieces. And the design of recipes is a fairy tale! If you don't want it, you will do it and get infected with cooking.

Lenok, as promised, a photo of sausage-ham with paprika in Belobok at 70 * С 4 hours (with tandoorine). I'm in a hurry for the "Last Call", so the photo is not very pretty.

[Kolbasnik]

Sorry for the lecture, but somehow it doesn't work out shorter :)

Kolbasnik, dear, on the contrary, I am very grateful to you for your lectures! Who else understands this matter, no matter how you are ?!
It turns out that you need to monitor the temperature of the minced meat, right? Tell me, please, how can I bring it to the state of a soufflé, so that at least a little bit similar in structure to, say, a doctor's? Will ice save the day?
I will definitely take into account all your advice and will try to achieve at least some decent result!
Thank you!

At home, in a conventional blender, it is difficult to get such a delicate minced meat as on industrial cutters.
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 water according to the recipe with ice by 40%, dissolve all salt according to the recipe in this water-ice mixture, so we will reduce the temperature of this water to minus 3-4 degrees.

Ha, well, I must, I also got the idea to freeze the meat and then throw the minced meat into the refrigerator several times so that it was cold all the time. Probably, I'm already starting to think at least something! This is how experience comes in!
Thank you again! I'm already rubbing my hands in anticipation of cooking the next sausage!

[GTI Tatiana]

GTI Tatiana
Tanyushkin, thank you! So praised, so praised!
Listen, I've never come across such a low temperature of 65-69C. Everywhere, in all tables, there is at least 72C, then more, and 72 are mentioned and even 85!
But, I must say that I looked at the safety tables, and they indicate a safe temperature at which certain harmful bacteria die, if they are there, of course. I’ll go to the Sausage maker and drive him to see if he has such temperatures somewhere.
You're right about curry and turmeric. Vera Doxy was showing a slice of her sausage with turmeric added. Well, in general, I was not going to add any yellow dye.

Lenok, as promised, a photo of a sausage-ham with paprika in Belobok at 70 * C 4 hours (with tandoorine). I'm in a hurry for the "Last Call", so the photo is not very pretty.

Oh Liiyin! What a multicolored beauty! Lovely!
I can imagine how delicious it is! Why aren't you posting the recipe?
Oh, yes, you don't have time!

[Elena]

Elena, I rely on SuVid technology. Masha cooked pork tenderloin for 65 *. And somewhere I saw chicken breasts at 65 * (2 hours) time depends on weight.

Lan, I will deal with these temperatures. My head is already spinning from different information. Thank you, Tanyush!

So many people remembered Manya with a kind word ... And a kind word is pleasant to Masha too ... I'm already afraid of this ham of yours ...

Ham, ham, don't be afraid of me, I'll be with you ...

Chot I'm already afraid of this ham of yours ...

Choyt, baissya?

By the way, look, you have 6666 messages!

By the way, look, you have 6666 messages!

AAAAAAAAAAAAAAAAAAAAAAAA AAAAAAAAAA ..... I have not seen!

Choyt, baissya?

can I handle ...

Tyyyyy? With your motor in one place?
You will surprise us all! what garbage