Vinokurova
MariV, Ol, read, but not all ...
as a rule, of course, they are too lazy to look through the topic, read and think about it ... and so not only in this topic .. they want to get their answers right away .. but in the comments you can usually find so much interesting information and subtleties ... mamanegoryuy)))
MariV
Vinokurova, well, for greater safety when preparing homemade sausages, you can read ...
Vinokurova
Olga, yeah, only people think that there is a help desk here ... like I'll ask and someone will answer me without trying ...
mind you, the questions are sooooo often repeated ...
Quote: MariV
for greater safety when preparing homemade sausages
but sometimes it seems to me that some are only able to ask questions))) and do not cook
Natalia-NN
But I've read everything. I wrote out a lot of interesting things for myself. I will experiment. But I don’t have nitrite, but I did it with simple salt, nothing, okay. But I didn't try to do it in the oven. But I will definitely try. Thanks for the Temko.
Vinokurova
Natalia-65, well, right .... you read it for yourself ... that's why it turns out)))
MariV
Natalia-65, Natalia, there is no nitrite and no need! And without it it turns out well - it's better to do a little, eat quickly.
Natalia-NN
Yes, I already understood for myself that I do not need nitrite. I have the ham and salt in the refrigerator for five days. Now, I'm trying to pick up the spices.
Pakat
You take risks, honey ... 2-3 days is normal ...
Masinen
Natalia-65, without nitrite it is better not 5 days.
Or pack in a vacuum, then it can take five days.
Natalia-NN
Thank you my dear. Another tip for the knowledge box. I’m just learning and looking for the perfect recipe for myself and my family.
aprelinka
sorry, I'll insert 5 kopecks. stored for 5 days and 7 without nitrite and vacuum on the top shelf. though delicious sausage will not lie so much - it will disappear in the stomachs of hungry household members ahead of time :-) I make it easier - in a multicooker-pressure cooker. and the temperature is very convenient to maintain and does not need to be monitored.
Homemade ham without swine (cook with Pakat)
cuts thin, does not crumble
MariV
aprelinka, Can i ask you? Why store homemade ham for a week?
aprelinka
MariV, because my family ... I don't know how to put it mildly. I spoiled them utterly. you will not surprise with anything. and they are calm about everything. without enthusiasm. it happens in 5 days and we don't eat it.
Pakat
Ham Chicken Busty Amateur
Homemade ham without swine (cook with Pakat)
1 kilogram of tenderized chicken breasts, cut into pieces, 250 grams of beef tallow, finely chopped, nitrite salt, spices, ice water, 20 minutes of vigorous stirring, stuffed Beloboka, 48 hours in a hunger, 3.5 hours in an oven, 195 F, chill, overnight in a hunger and fresh ham back in the arena for breakfast ...
aprelinka
Pakat, super !!!! just a cool ham. I also plan in the evening
Svetlana 73
Who is a tenderer?
gala10
Quote: Svetlana 73
Who is a tenderer?
Svetlana, TYTS!
Vinokurova
Quote: Svetlana 73

Who is a tenderer?
Simply put, a crush with needles)))
Svetlana 73
gala10, Vinokurova, Aaa, understand not a fool ... Thank you! And at first I thought of something like a blender, or a combine, but I was embarrassed to cut the addition into pieces. I have such a thing, only a simple one, I would never have thought that it had such a name!
Vinokurova
Quote: Svetlana 73
I would never have thought that it had such a name!
)))))
I spent two more weeks learning to pronounce this word))))
Svetlana 73
I have already forgotten it, I must write it down!
Pakat
Homemade ham without swine (cook with Pakat)
Ham Chicken Bedrastaya Amateur.
Chicken thighs, 1.03 kg, skinless and boneless, cut into pieces, 265 grams beef fat (leftover), cut into pieces, nitrite salt, spices, ice water, vigorously stir for 20 minutes, stuffed Beloboku, 48 hours hungry, oven 3.5 hours, 195 F, chill, cold night breakfast with fresh ham ...
MariV
Pasha, do you eat everything alone?
Pakat
Nobody, nobody reads ...
I have written more than once that I eat ham only for breakfast, two slices, that's enough for 7-10 days, and 2-3 days before the end, I twist a new one ...
Well I love, I love pasta sausage-ham ...
MariV
And here I am. But I forgot.
Vinokurova
Quote: Pakat

Nobody, nobody reads ...
I have written more than once that I eat ham only for breakfast, two slices, that's enough for 7-10 days, and 2-3 days before the end, I twist a new one ...
Well I love, I love pasta sausage-ham ...
Once a week it turns out .... maybe pick a ham day too? and on Wednesdays, let's say making ham ... need to think it over ...
aprelinka
winter has come, we are more at home, in the kitchen, respectively, I noticed that I began to make ham all the time. one ended - immediately another. how does she help me out! the guests came - I cut the ham, here it is for you a delicacy, for pizza, for gorboters, for salad. good sausage
Svetlana 73
I studied this topic all! But here's a parallel Homemade ham (collection of recipes for a ham maker "only up to page 10. Well, be so kind, what is the difference between ham and boiled ham? I thought it was a ham from minced meat, and a sausage from ground.

Pakat, I’m reading the third day, my brains are boiling! If I missed, repeat again: after the temperature inside the loaf reaches a gentle mark, how much more should I cook?
I know the magic word: pajAlustA
natushka
Svetlana 73,
Quote: Svetlana 73
after the temperature inside the loaf reaches a gentle level, how much more should you cook?
I climbed in, sorry, the ham is ready, no more cooking.
Svetlana 73
natushka, Thank you! It seems to me that the oven is lying about the temperature, there is only a special thermometer that is inserted into the meat.
VASILY F
Quote: Pakat
then in the oven for 3.5 hours at 180 F
Was it baked without foil, bag? If so, is it difficult to get out of the form. Thank you!
Svetlana 73
Paul, there are a couple of questions
1. I understood correctly: the ham into the oven immediately from the refrigerator.
2. You checked the temperature inside the loaf.
Why am I asking, yesterday I made chicken ham, everything started as it should - pieces, minced meat, nitrite, kneading, ripening. But during cooking it turned out that after 2.5 hours the pace. inside the loaf 45. I added the oven to 100, another hour passed inside the sausage - 65. Those 3.5 hours of cooking were not enough. Cooking for only 4 hours temp. inside was 75. Today we ate while everyone is alive. However ... Please, you know for sure that your ham is warming up to the required temperature

Pakat
Warming up, I'm sure! When I started, I experimented with temperature and time. Add the temperature, it will warm up faster, the ovens are different ...
Svetlana 73
Yeah, got it! Thank you!
Pakat
Homemade ham without swine (cook with Pakat)
Stuffed New Year's Chicken and Indian ham.
450 grams of minced chicken, 450 grams of turkey mince,
nitrite salt, spices, ice water, 20 minutes
active stirring, stuffed "fiery" Biovin,
48 hours in a hunger, in an oven for 3.5 hours at 195 F,
chilling, fasting overnight and New Year's Eve ham for breakfast ...
VASILY F
Quote: Pakat
nitrite salt
Where can you buy nitrite salt? Or is it not necessary to add it?
celfh
Quote: Pakat
Chicken Native American ham
Pakat, and what for the Indians?
Pakat
The problem of the Indians, the sheriff does not care ...
Pakat
Homemade ham without swine (cook with Pakat)

May the New Year be generous
Let him not skimp on happiness
Let the stars light up on time
I wish all wishes come true!
Pakat
Homemade ham without swine (cook with Pakat)
Indian ham stuffed with Chicken leg.
900 grams of minced turkey, (Minced turkey), 250 grams of chicken leg, (Chicken leg), stripped of bones, pieces, nitrite salt, spices, ice water, 20 minutes stirring, stuffed Beloboku, 48 hours in a freezer, 3.5 hours in an oven, at 195 F, chilled, overnight in the cold and delicious ham for breakfast ...
Pakat
Homemade ham without swine (cook with Pakat)
Pakat
Homemade ham without swine (cook with Pakat)
Ham 100% Chicken Legs.
1120 grams of meat from chicken legs, skinned, skinless, tenderized, cut into pieces, nitrite salt, spices, ice water, stirring for 20 minutes, stuffed Beloboku, with package, i always do with packages, 48 hours in the refrigerator, 3.5 hours in the oven, 200 F, chilled, overnight in the cold, and as always for breakfast, delicious ham ...
Nikitosik
Pakat,
Quote: Pakat
I always do with packages,

Why, always in a package? I'm new to this business, I made ham only once, and also in a baking bag that. But I read that many people do without it (I have a shredder VIOVIN).
Pakat
You need to cook in a bag, it prevents the fat from washing out from the mixture.
I have Biovin and Augiger, they are of a semi-closed type, you can cook in them without bags, but I do everything in bags and in the oven ...
It's more convenient for me, I need to wash less.
And packages can be ordered for Biovin, or found on sale, in the topics about it somewhere ...
Nikitosik
Quote: Pakat
You need to cook in a bag, it prevents the fat from washing out of the mixture
Probably the washing out of fat is obtained if the biovin is in a supine position, and so I just stood out from above as transparent jelly. And I also looked at the packages, for freezing them from minus 40 to plus 115 degrees, then they can probably also be used.
Pakat
I prefer the Biovin branded bags, they fit all my ham makers ...
Pakat
Homemade ham without swine (cook with Pakat)
Ham 100% Indian, Stuffed, Diet.
1350 grams of Minced Turkey, nitrite salt,
spices, ice water, stirring for 20 minutes, stuffed Beloboku, with a package, I always do with packages, everything did not fit, the rest was wrapped tightly, in foil, like a sausage, the whole cycle will go through, together with a ham, 48 hours in a hunger, 3.5 hours in an oven, 195 F, refrigeration, overnight cold, and as always for breakfast, delicious ham ...
gala10
Paul, why stuffed? Does it mean that it is made of minced meat or stuffed with something? What parts of the turkey? Will the hips go?
Pakat
Stuffed with minced meat, minced ...
gala10
Got it, thanks! And the second part of the question: what parts of the turkey were used?

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