Ham in Tescoma ham

Ham in Tescoma ham

Category: Cold meals and snacks

Ingredients
Minced pork	800-1000g
Chicken fillet	600-800g
Salt	2 tsp
Sugar	1 tsp
Wig	0.5h l
Nutmeg	pinch
Provencal herbs	0.5h l.
Caucasian spice for meat	0.5h l.
Jellied meat mixture	0.5h
Milk is cold	70-100ml.

Cooking method

• 
• This was my first experience in "production" of ham using deducted technologies. Maybe, of course, I did something wrong, but the eaters said it was delicious.
• Minced pork (through a meat grinder, the percentage of fatty pork is more), cut the chicken fillet into small pieces.
• Put the minced meat, chicken fillet, all the spices + milk into the bowl of the combine (you can have more milk).
• Kneaded with Kenwood K-shaped filling, 10 minutes until the formation of "white threads". "White threads" is a protein that is formed by thorough mixing.
• We put the minced meat in a ham maker (I made a lot of minced meat, of course it didn't fit in the ham maker), close it and send it to the refrigerator for "ripening"
• The ham maker spent almost a day in the refrigerator, I cooked the ham in Shteba on the Heating mode for 4.5-5 hours.
• Then she cooled it sharply in ice water and again in the refrigerator until it cooled completely.

Time for preparing:

ripening 24 hours ... cooking 4.5-5 hours

Note

The ham turned out to be tasty, elastic. It can be cut into thin plastics, to give a more "shop" taste and for "safety" it is recommended to use nitrite salt, but I do not have it yet, so I bring this option to your court.
In subsequent times, I very significantly reduced the time of the technological process, which in no way affected the taste of the ham in the negative direction.
It turns out that the size of the ham can be increased, but I didn’t know ... just like this, live and learn: oops: I haven’t cooked it in an enlarged version yet, but I’ll try it in the near future.
Thank you all for the developments, I have learned a lot of useful information for myself

ABOUT! Finally ripe for sausage Beautiful turned out, natural

[Tanyulya]

Tanyulya,
Tanya, what a charm it turned out, like a real one ...., looks like an amateur sausage ...., and you have 1.5 kg., At one time fit into it? I'm barely 1 kg. shoved it and then she crawled into my holes after pressing ...

[Tanyulya]

Tatiana, thank you very much: rose :.
I was ripe for a long time, I could not post everything. That vacation, then a rush after the vacation.
Plus, the whole family got sick after hot countries.
Here are just going with thoughts and spread the recipes.

Tanyulya,
Tanya, what a charm it turned out, like a real one ...., looks like an amateur sausage ...., and you have 1.5 kg., At one time fit into it? I'm barely 1 kg. shoved it and then she crawled into my holes after pressing ...

nooo, I didn't fit that much, but I'm like that grabber, I need more and more.
I made another casserole and then there was still minced meat. The casserole will now post the recipe for the same.

nooo, I didn't fit so much, but I'm like that grabber, I need more and more.
I made another casserole and then there was still minced meat. The casserole will now post the recipe for the same.

Ah, I understood everything, this is the indicated kg in the recipe, they confused me ..., I think how did you ram it, that so much fit ..... ..., we are waiting for the casserole ..... thanks ...

Tanya, another merci for a video recipe))

It turns out that the size of the ham can be increased, but I didn’t know ... I haven’t cooked it in an enlarged version like this, but I’ll try it in the near future.

Aha, to pull the red thing out was

[http: // *** / nitritnaya-sol-500-gr /]

It can be cut into thin plastics, to give a more "shop" taste and for "safety" it is recommended to use nitrite salt, but I don't have it yet

Tanya - http: // *** / nitritnaya-sol-500-gr /, this salt will be enough for you 25 times ... Insert instead of the stars - ki - in Latin, otherwise the forum eats up the link, considers it an enemy ...
And in general, climb the site there, there is a lot of interesting things about sausage and ham ...

Tatyana

Julia, I realized that I was screwing. And after all, how many times I have already done, but the mind was not enough to remove this thing
Pakatik, thanks. Already went to the sausages, and found another one. You must order and try "for real, for an adult"
Natasha, thank you.

Hurray: girl_haha: we saw my husband! And so much got out due to the fact that the minced meat is watery? I do not have such a nozzle, so it does not break much and does not climb out (but I filled a full container, and there was nowhere to climb). I can't find the spices, the taste reminds me of pressed meat, not ham. Tell me the composition to make it tasty!

Tanyusha, the main thing is that the ham is super-duper)) And I mixed mine badly and I don't have very much ((
Now I also want to make with nitrite salt

[Yulia]

Yulia, and where did you buy the nitrite salt? I, too, no longer do without nitrite.
We were in Austria with relatives and they always make their own sausage, meat and, of course, the ingredient nitrite salt. But they sell it everywhere, more precisely in butcher shops.

[Maria]

Maria, I haven't bought it yet, I'm just planning))
We have a Temka on the forum
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=281768.0

Hurray: girl_haha: we saw my husband! And so much got out due to the fact that the minced meat is watery? I do not have such a nozzle, so it does not break much and does not climb out (but I filled a full container, and there was nowhere to climb). I can't find the spices, the taste reminds me of pressed meat, not ham. Tell me the composition to make it tasty!

I smelled the same meat, not ham

Hello. Please tell me the mixer model. Thanks for the recipe)

Kenwood km023

[Tanyulya]

TanyulyaTo avoid the smell of meat, put the nitrite salt. Therefore, I want to buy it.
And then I'll try your version of ham too)

[Tanyulya]

TanyulyaTo avoid the smell of meat, put the nitrite salt. Therefore, I want to buy it.
And then I'll try your version of ham too)

Mash, so I am the same just because of this and I want Cheba everything is grown-up

[Masinen]

Masinen
Mashun, did you order in kupat? Is there no pickup?

[Galina]

Galina, Yes, there. I didn’t find pickup and ordered with delivery.

[Galina]

Galina, Yes, there. I didn’t find pickup and ordered with delivery.

Did you take anything else or just salt?

Only salt, but I don't need anything more)
Because of this salt, I stopped making ham, maybe I decided only with it))

[Masinen]

Masinen,
Oh, I see....

Only salt, but I don't need anything more)
Because of this salt, I stopped making ham, maybe I decided only with it))

That's right, Masha!
When Beloboka was brought to me from Moscow a few years ago, I started making ham using their technology, but the result did not suit me and I shoved the ham maker away ...
When I learned the technology of shredders, with nitrite salt, Beloboka got a second wind, even ordered Biovin from Poland and now both are in use ...

Did you order nitrite salt there? it is expensive? Interestingly. that through the search "ki" are opened, but through the link no

[prubul]

prubul,
Your link does not open for me, I ordered here: 🔗

And they brought me today. I'm already thinking of making a ham))

Maybe I will do the same soon with salt.

Only I do not quite understand, should it be mixed with the usual one?
Tk used to write that there is a special dosage, but now everyone pours and does not interfere with the usual one. I ended up getting confused right.

Yesterday on our forum I read (thanks to Packat) that nitrite salt should not be mixed with ordinary salt.
The proportion to meat is 1:50, that is, for 1 kg of meat 20 g of nitrite salt, the girls even put 17 g

[Yulia]

Yulia, and before that they wrote that you can't put so much nitrite salt. I read it too.
That it should be mixed with the usual.
Che does not want to get trapped. This nitrite retains water in the body and is contraindicated in people with hypertension.

Masha, I read that it is impossible to completely replace salt with nitrite salt, it is dangerous to health. Salt put 3% of the mass of minced meat, well, like the fact that water is 10%.
This is what I was reading ...

[Tanyulya]

Tanyulya, well, here I am about the same)
It turns out for 1 kg of meat 3 grams, right?

[Attention! Anyone who uses nitrite salt.]

Attention! Anyone who uses nitrite salt.
Different firms and enterprises can make nitrite salt in different ways,
dilute sodium nitrite with table salt.
Be sure to read the instructions for using your salt.

Nitrite salt is a mixture of sodium nitrite and table salt.
Usually, you don't need to add more salt, but if you want saltier, you can add ...

[Tanyulya]

Tanyulya, well, here I am about the same)
It turns out for 1 kg of meat 3 grams, right?

Wrong, you can't rely on others you need to know how much sodium nitrite is in your salt and dance from it ...

Mash, I also read according to the USSR GOSTs, they write that in European countries the calculations are different.
3% is 30 g.
I myself sit information, fetching how much to add it, so as not to harm

Wrong, you can't rely on others you need to know how much sodium nitrite is in your salt and dance from it ...

Pakatik, how do you know? Enlighten ignoramus

In my sodium nitrite 0.6 percent
Sodium chloride 99.35 percent

2 kg per 100 kg, that is, 20 grams per 1 kilogram ...
The lethal dose of sodium nitrite for humans ranges from 2 to 6 grams, depending on the structure of the body.
In my nitrite salt, 1% sodium nitrite contains 98% table salt, specifically requested the manufacturer.
For 1 kilogram of the mixture there is 20 grams of nitrite salt, which means that it contains 0.2 grams of sodium nitrite. To get poisoned, I need to eat 10 kilograms of ham at once, I'll burst from this, and I don't need salt ...
Sodium nitrite does not accumulate in the body, it is removed from it ...
With a sodium nitrite content of 0.6 percent, you need to put more than 20 grams, otherwise there will be no effect ...

[Pakat]

Pakathow much to put? 24 grams?

Mash, I also read according to the USSR GOSTs, they write that in European countries the calculations are different.
3% is 30 g.

Tanyulya wrote correctly, up to 30 grams of luggage is safe ...

[Important - mandatory excerpt in the cold for two days, 48 ​​hours, for fermenting and ripening ham ...]

Important - mandatory excerpt in the cold for two days, 48 ​​hours, for fermenting and ripening ham ...

[Pakat]

Pakat, I got it! Stunned two days have to wait!
And if it's a day, it won't work, won't it ripen?

That's right, Masha!
When Beloboka was brought to me from Moscow a few years ago, I started making ham using their technology, but the result did not suit me and I shoved the ham maker away ...
When I learned the technology of shredders, with nitrite salt, Beloboka got a second wind, even ordered Biovin from Poland and now both are in use ...

That's why I ordered nitrite salt from nicknames. They have not sent it yet, so I cook it for 2.5-3 hours at T in minced meat at 75 degrees. Using the technology from Teskoma, at first I did it - 2.5 hours with an external T 75, yes, delicious, but uncooked meat is not ice.

[prubul]

prubul,
Your link does not open for me, I ordered here: 🔗

It turns out 300 rubles by mail +300 rubles price = 1 kg 600 rubles? Did I estimate the price correctly?

[prubul]

prubul, yes, it turns out 600 rubles a kilo.
And on the forum we sell half a kilo with delivery of 600 r
Those 245 r half a kilo and plus delivery 350 r.

But from us, as an alternative, you can pick up by yourself, if it is convenient, and you need a little.

But from us, as an alternative, you can pick up by yourself, if it is convenient, and you need a little.

Alas, we do not have self-pickup. Have you heard about nitrite salt produced by AKZO NOBEL Salt A / S (Denmark)? only through the search is typed) 500 gr 200 rubles

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

Tanyulya, bravo! 🔗

Tanya, congratulations on a well-deserved victory

[Pakat]

Pakat, I got it! Stunned two days have to wait!
And if it's a day, it won't work, won't it ripen?

Late answer, no notifications ...
This is at least 48 hours, you can take longer ...
The first time to wait a long time, and then 2-3 days before the end of the ham, make a new one and there will always be fresh ham ...

[Tanyulka]

Tanyulka, Congratulations!