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Homemade ham without swine (cook with Pakat) (page 7)

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Pakat
Mostly myself, sometimes I feed ...
A couple of slices - a starter breakfast ...
kariba
Pavel, I read your whole topic! respect! But I did not find the answer to my question - to pierce the package or not? I read somewhere that if you do not pierce, then the meat is not pressed. Will the broth go into the hole? I make ham in a slow cooker lying on its side (white-sided in the sense of lying), and I get a boiled pork. Delicious but dry. And I want, like yours, such a pinky juicy one. First, I realized that it was necessary to cook at a temperature around 80C. And explain more pzhl - what function does ice perform? And you wrote it you need 10%, is it from the weight of meat? That is, about 100-150g?
Pakat
Ice water and packages
And read all the posts there, the answers to almost all the questions ...
Pakat
Homemade ham without swine (cook with Pakat)
Ham 100% Stuffed Lamb.
Lamb mince (Ground Lamb), 1200 grams, nitrite salt,
3 tablespoons oat bran, spices, ice water,
20 minutes of vigorous stirring, stuffed Beloboku with package
and for 48 hours in a hunger. 3.5 hours in the oven at 185 F, chilling, overnight in the cold and for breakfast, delicious ham as always ...
GruSha
Pakat, tell me, pzhl, what seasonings do you use for horse meat ham?
Pakat
I made horse meat only a couple of times, about two years ago, the store is far away and it is not always brought there from Montreal ...
I put spices according to my mood, from Polish sets, I don't remember specifically ...
GruSha
It’s a pity ... horse meat doesn’t need spices))), as if not to be mistaken, I will add garlic and oregano to begin with
Pakat
And here is the movie, though 3 days later and with another fotik ...
Homemade ham without swine (cook with Pakat)
Ham 100% Chicken Thighs Diet.
Chicken Thighs, 1290 grams,
otterderizer, nitrite salt, spices, ice water,
20 minutes of vigorous stirring, stuffed Beloboku with
package
and for 48 hours in a hunger.
3.5 hours in oven at 205 F, chill, overnight chill
and for breakfast, as always, delicious ham ...
Pakat
Homemade ham without swine (cook with Pakat)
Ham, 100% Chicken Busty.
Chicken Breast, 1330 grams,
renderer, nitrite salt, spices, ice water,
20 minutes of vigorous stirring, stuffed Beloboku with
package
and for 48 hours in a hunger.
3.5 hours in oven at 205 F, chill, overnight chill
and for breakfast, as always, delicious ham ...
mowgli
beauty turned out!
Pakat
Homemade ham without swine (cook with Pakat)
Ham, 100% Stuffed Chicken, Diet.
Minced chicken, (Ground Chicken), 1200 grams, nitrite salt, spices, ice water, 20 minutes of vigorous stirring, stuffed Beloboku with package and for 48 hours in a hunger.
3.5 hours in oven at 205 F, chill, overnight chill
and for breakfast, as always, delicious ham ...
Jenealis
That's so beautiful! Masterpiece on masterpiece
Ilmirushka
How you want such a sausage ... you need to do
Pakat
There, there is nothing to do, you wait longer until it mixes, matures in a hunger, bakes in the oven, cools down and again stands in a hunger ...
Ilmirushka
Quote: Pakat
wait longer
so ... there is no strength to wait. I intend to make the sausage as a conveyor, and everything is interfering, now insomnia, now sleep
Pakat
Homemade ham without swine (cook with Pakat)
Ham, 100% Indian, Stuffed, Diet.
Ground turkey, (Minced Turkey), 1350 grams,
nitrite salt, spices, ice water, 20 minutes
active stirring, stuffed Beloboku with package
and for 48 hours in a hunger. 3.5 hours in the oven,
at 205 F, refrigeration, cold night and breakfast,
delicious ham as always ...
Pakat
Homemade ham without swine (cook with Pakat)
Ham, 100% Chicken, Legs, Stuffed, Diet.
Peeled meat from chicken legs, (Chicken Legs), tenderizer, 1096 grams, Minced chicken, (Lean Ground Chicken), 588 grams, nitrite salt, spices, ice water, 20 minutes of active mixing, stuffed Beloboku with package, everything did not fit, wrapped the remainder in foil and together for 48 hours in a hunger. 3.5 hours in the oven, at 205 F, chilling, overnight cold and for breakfast, delicious ham as always ...
The first ham in the new year ...
Pakat
Homemade ham without swine (cook with Pakat)
Ham, 100% Chicken, Busty, Diet.
Chicken breasts, (Chicken Breast), cut into large pieces, tenderizer, 1650 grams, nitrite salt, spices, ice water, 15 minutes of vigorous stirring, stuffed Belobok with a bag, everything naturally didn't go, the rest of the sausage in foil and that's it
for 48 hours in a hunger. 3.5 hours, cooked in water, the oven died, cooling, night in the cold and for breakfast, as always, delicious ham and sausage appendage ...
Pakat
Homemade ham without swine (cook with Pakat)
Ham, 100% Chicken, Legs, Diet.
Meat stripped from chicken legs and thighs (Chicken Legs),
in large chunks, renderer, 1390 grams,
nitrite salt, spices, ice water, 20 minutes
active mixing, stuffed Belobok with a bag,
and for 48 hours in a hunger. 3.5 hours in the oven,
at 205 F, refrigeration, cold night and breakfast,
delicious ham as always ...
Pakat
Homemade ham without swine (cook with Pakat)
Ham, 100% Indian (Turkish), Stuffed,
Dietary.

Minced Turkey Extra Lean, 1350 grams,
nitrite salt, spices, ice water, 20 minutes
active mixing, stuffed Belobok with a bag,
and for 48 hours in a hunger. 3.5 hours in the oven,
at 205 F, refrigeration, cold night and breakfast,
delicious ham as always ...
dili1979
Can you please tell me which ham is better? biowin or white-sided (redmond)?
Pakat
I think the springs on the outside are better than the inside, that is, the white-sided and its clones are better and they have more capacity. And if the number of springs is even - 4, they are easier to close because of the symmetry. But it's better to cook in packages ...
dili1979
Thank you! I ordered Biovin and only then I saw your answer. If anything, I'll buy Belobok. I think it will not hurt. Now you need to try one of your recipes. I ordered the seasoning from them, only it is in Polish. How many I don’t understand?
Pakat
Homemade ham without swine (cook with Pakat)
Ham, 100% Chicken, Busty, Diet.
Chicken Breasts, 1290 grams,
renderer, cut into large pieces,
nitrite salt, spices, ice water, 20 minutes
active mixing, stuffed Belobok with a bag,
everything went to the eyeballs and for 48 hours in the hunger.
3.5 hours oven @ 205 F chill overnight
in the cold and for breakfast, as always, delicious ham ...
Pakat
Homemade ham without swine (cook with Pakat)
Ham, 100% Chicken, Thigh, Diet.
Chicken Thighs, 1348 grams,
renderer, in whole, large pieces,
nitrite salt, spices, ice water, 20 minutes
active mixing, stuffed Belobok with a bag,
full, to the brim and for 48 hours in the hunger.
3.5 hours oven @ 205 F chill overnight
in the cold and for breakfast, as always, delicious ham ...
murt
Pavel, thank you very much for the topic and examples from personal practice.
Questions.
1. With your experience, I understand that you stopped using a thermometer, no? That is, you already know the exact time, how long the product should be prepared, so you can do without it? It is embarrassing that the package should be pierced with a thermometer probe, and as I understand it, this is not very good - the product will lose its juiciness. Or am I wrong?
2. You added oatmeal. Adding occurs at what stage in the process? Well, let's say, how many minutes before the end of kneading the meat mass do you add these flakes to it?
Admin
There is a rule: for every kilogram pork meat (ham) requires 50 minutes of cooking + 20 additional minutes for the whole piece.
The meat is guaranteed to be cooked without piercing.
And if you check the control with a temperature probe, you get about 74 * C inside the sausage-ham
murt
Admin, it seems to me that the TS has a slightly different time alignment, no?
Admin

I cook-cook-bake ham in different ways, including in a bag in a slow cooker or in a regular saucepan - and I always apply this rule. In the event that control is needed, or it is not possible to measure T *, I control only in this way.
murt
Admin, Thank you.
Pakat
Quote: murt

Pavel, thank you very much for the topic and examples from personal practice.
Questions.
1. With your experience, I understand that you stopped using a thermometer, no? That is, you already know the exact time, how long the product should be prepared, so you can do without it? It is embarrassing that the package should be pierced with a thermometer probe, and as I understand it, this is not very good - the product will lose its juiciness. Or am I wrong?
2. You added oatmeal. Adding occurs at what stage in the process? Well, let's say, how many minutes before the end of kneading the meat mass do you add these flakes to it?
1. In the beginning, I experimentally established the correspondence of the temperature of the mixture to the temperature of the oven, using a thermometer from Biovin.
Now I practically don't use a thermometer ...
The ham does not lose juice from a puncture of the package.
2. I add the flakes immediately, at the beginning of mixing, if the mixture is greasy ...
Pakat
Quote: Admin

There is a rule: for every kilogram pork meat (ham) requires 50 minutes of cooking + 20 additional minutes for the whole piece.
The meat is guaranteed to be cooked without piercing.
And if you check the control with a temperature probe, you get about 74 * C inside the sausage-ham
there is other the rule 10 minutes of cooking per 1 cm of ham diameter and my experience shows that it won't cook in 50 minutes.
The temperature inside the meat mixture depends on the type of meat, with a mixture of different, temperature and is selected on the highest scale.
$ vetLana
Thanks for the topic. And I thought Pakat only writes about the weather
Pakat
Uh-huh, panimnagu aba everything ...
Pakat
Homemade ham without swine (cook with Pakat)
Ham, Angus 100% Beef, Stuffed.
Angus Beef Minced, 1136 grams,
nitrite salt, spices, ice water, 20 minutes
active stirring, stuffed Beloboku and for 48 hours in a hunger. 3.5 hours in oven, 180 F, chill, overnight
in the cold and for breakfast, as always, delicious ham ...
Ruslan
Hello. I want to make homemade ham, but I'm new to this business. Dear gurus, can you please tell me how much nitrite salt is needed per kilogram of meat? Thanks in advance.
Masinen
Pakat, ay, where are you !!!
Ruslan, 20 grams of nitrite salt per 1 kg of meat.

Vesta
Masinen, Package for 52 days in the "bath" from July 10 sent
Juliet
Quote: Vesta

Masinen, Package for 52 days in the "bath" from July 10 sent
for the sausage ??
Masinen
Svetlana, well, you must)))
And I think where he disappeared, he is sitting in the bath
ANGELINA BLACKmore
Prastsitsi for a non-kosher question, in terms of the topic - and if "with swinishness", then she needs Fahrenheit hop in the oven?
Ilmirushka
Natasha, you won't get an answer from the author of the topic Packat, he left the forum: the last activity was December 29, 2017. If only one of the participants in the topic will enlighten you ...
Ksyushk @ -Plushk @
Natasha, with nitrite? That is not more than 80-85 ° C. And without- at least how much. And the type of meat doesn't matter.
ANGELINA BLACKmore
Ksyusha, I do it with nitrite. But here's a misunderstanding. She put the ham in the oven, put 78 * С. After 3.5 hours, it was only 55 * C inside. Warmed up another hour, but already at 80 * C. The temperature rose to 63 * C. I asked another hour - 70 * С. Another hour - more than 70 * C did not rise. Probably it was necessary to put 85 * C. And now the question is tormenting - if it was 70 * C - don't we get poisoned?
Ksyushk @ -Plushk @
Natasha, what was the temperature inside as a result?
ANGELINA BLACKmore
Quote: Ksyushk @ -Plushk @

Natasha, what was the temperature inside as a result?
70 * C, Ksyusha.
Ksyushk @ -Plushk @
Quote: ANGELINA BLACKmore
70 * C
Then everything should be normal
ANGELINA BLACKmore
Quote: Ksyushk @ -Plushk @
Then everything should be normal
Visually, in consistency and in taste - everything is OK. My husband was already purring, how much he liked the ham)) I tasted it in the morning, so if THAT, then only one of them took me where to go))

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