Smoked ham with peppers baked on the fire, in Tescoma ham maker

first made a ham, and then smoked

Lin, did you smoke it right in the ham maker, or took it out cold and put it in a smokehouse?
... I probably took it out after all, you can't smoke in the bag ...

Lin, did you smoke it right in the ham maker, or took it out cold and put it in a smokehouse?
... I probably took it out after all, you can't smoke in the bag ...

Lenok, I cooled it for 8 hours, took it out, took it to the "hacienda" (I beat everyone on the hands all the way), and then literally smoked it for 10 minutes (well, maybe a little more - we celebrated one event with our neighbors from Fergana, ran back and forth with a stick shish kebab, I did not notice the time).

[Elena Tim]

Elena Tim, a question from the audience: how to "burn the peppers on the splitter"? There is a gas stove, but I can't figure out how to "burn"

[Loya]

Loya, you put the divider on the fire, put the peppers on it and, from time to time turning them from side to side, wait until they burn well on all sides, like in my pictures.

Lenusya! I put your ham !!!!! I look forward to the result! Hope I rammed it well
Thank you, dear, for the fountain of ideas and their embodiment! And keep the flowers

Wow! That's lovely!
Irish, I wish you good luck so that everything works out as it should!
And don't forget to chill it well before slicing and everything will be OK!
I'm looking forward to your result, I'm terribly worried, as always!

Lenus, now it will definitely work out. Oh, I'll run into your ham with mushrooms and cheese (while this one cools down) - I forgot to take the thank you, otherwise the ham has already been eaten, but thank you?))

So you've already managed to do it with the cheese? And gobble it up? Wow! From this speed!

Come on!!!! HA! SPEED!!! What do I have speed And who are you then ??? : nhl: Straight sprinter !!!
Lenchik, I just can't put in photos, I could have done it before, but now it doesn't work. Well, I ... I suffer from computer cretinism

I went down to the kitchen to cut off a piece for my husband and myself (the children are already asleep), no, Len, well, it's impossible !!!!!!! And why should I now hang up the lock on the refrigerator ??? No, well, it's delicious to disgrace!
And cardamom gives a very desirable sausage shade! I thought for a long time how much to put it? As a result, I opened one box, pounded the seeds in a mortar, but I think that one and a half box is safe.
Only my pepper was overexposed under the grill - well, I don't have a divider and, no matter how hard I tamped it, I still don't have such a perfect cut. Lenus, do you make minced meat for ham in a blender? I’m thinking what should be done next time with a blender, and not with a meat grinder.
Lenchik !!! Huge gratitude to you and a lot of flowers and now - this is bravo I am shouting !!!

Listen, Ir, maybe your pepper is not completely baked. It should be soft. Otherwise, then its volume will decrease during cooking and voids may form. I didn't even think to write about it, because I only described baking on a divider, and then if the pepper "burns" well, then it turns out just the right softness. Not porridge, of course, but not to say that it crunches. It never occurred to me that they would also make it on the grill.
Do you have a gas stove, actually? You can put the grill from the oven on the fire and fire your peppers calmly.
And I had the usual minced meat, meat grinder, passed through a fine grid.

I cooked a ham yesterday and according to this recipe. It came out not to say that it was dry, but the consistency is very dense. Gryunik was in the form of minced meat, and the beef was in a slice.Cooked at 75 degrees to 72 inside a loaf. Tasty, very satisfying, but oaky. Where did I miss
I will still do it, because the taste of the meat itself seemed to me rich and very similar to industrial ham. Thank you

Where did I miss

You didn’t make a mistake anywhere, unless your pork was a ham or a similar piece of pork. Unfortunately, the juiciness of the ham directly depends on the fat content of the minced meat. And then you will not do anything. I also noticed that gelatin helps a lot in this, it creates, as it were, jelly holes, small inclusions in the ham, which make it a little juicier. As for density ... a ham that has beef in it will always be denser than just pork (neck, shoulder) or pork + chicken (leg meat). Here you already have to be guided by your own taste. For example, I like dense ham, but you can try, in general, to make it without beef.
And yet, you know, there is an option suggested by Kolbasnik. So that the juice does not stand out from the meat at all, the ham must first be kept at a temperature of 40-50C for 3-4 hours. And then cook as expected. But I'm not sure if this number will work with the pressing ham. A sausage maker does something without a press, in the intestine or in a sausage casing, maybe this also allows you to preserve juiciness, although God forbid his density too. Look at his Mortadella.
In short, we still have to work and work on this issue!

[Byaka zakalyaka]

Byaka zakalyaka, for example, when I make such a composition, I grind beef into minced meat, and pork into pieces.
I don't know if this is the reason, but everything seems to be fine.
Well, you can play with gelatin and modes.
Some even add semolina, but I have not tried it.