Homemade ham (collection of recipes for ham mills)

sorry for the "cleverness" - I also need to learn how to switch from the working mode :)

Finally, I also found the "Aerogrill-Hotter" store and bought myself a Beloboku ham maker. I'm reading Temka, I've already read half of it. I wanted to buy it for a long time, but I found it today. Glad to the memory of my acquisition. Tomorrow I will make ham. I haven’t decided on the recipe, I would like it to be not very sophisticated (from pork and beef). I'm going to cook in the oven. All in thought. I really want the result. You can, of course, just with carrots and garlic, as the authors show on the disc. This is probably the easiest option. What do you think? The most important thing is to get it ...

Masha, it's great with garlic and carrots. And you can also with bell peppers, or olives, the same class. Yes, just meat + salt + pepper + garlic a little = yummy.

[NaCl]

Kebabs are marinated.
In this case, it is more correct to use the term "fermentation", ripening - how cheese or soy sauce matures. Correct ripening of hams occurs only in the presence of sodium nitrite or sodium nitrate, salt and sugars.

Excuse me, but you can't stand (ferment) meat in the refrigerator without nitrates and nitrites? For many reasons: firstly, there is simply nowhere to take them. And secondly - somehow I don't want this chemistry ... Ordinary salt, which NaCl does not fulfill these functions?

Masha, it's great with garlic and carrots. And you can also with bell peppers, or olives, the same class. Yes, just meat + salt + pepper + garlic a little = yummy.

Thank you, Ksyusha. And where is it better to cook it, so that it is closer to the taste, not like boiled meat. In the oven or boil in water in a saucepan? It does not work in the airfryer: there is no expansion ring.

I mostly boil in water in a saucepan. But somehow I baked it in the oven, though I couldn't try it myself, I cooked it for my husband to go to work. He said so, and so tasty, and it was not possible to get more information from him. But I haven't done it in AG yet, I have to try it. But the ham turns out all the same, not as a purchased one. But tasty.

But the ham turns out all the same, not as a purchased one. But tasty.

I knew it. In general, as I make rolls, probably this kind of ham will turn out. How they do it in production - you can't get this taste apparently. Maybe you need to soak the meat in something ... Well, okay, we'll master the new apparatus slowly ...

[NaCl]

Excuse me, but you can't stand (ferment) meat in the refrigerator without nitrates and nitrites? For many reasons: firstly, there is simply nowhere to take them. And secondly - somehow I don't want this chemistry ... Ordinary salt, which NaCl does not fulfill these functions?

I think it is quite possible to salt with ordinary salt.
In principle, if done in large pieces and left to stand for 3-6 days, the meat will be salted. matures and absorbs moisture - about 10-15%. Moisture will give us juiciness. The large piece should minimize spoilage.
But the taste of "ham" is difficult to achieve without saltpeter or nitrite. You will get a slightly livery taste of cooked pork meat.

It is nitrite that participates in the taste and color formation of hams and smoked meats, and having reacted with the myoglobin of meat, during subsequent cooking, nitrite decomposes to minimum concentrations.

By the way, do you know that after slaughter, it is better to put any meat to ripen in the refrigerator? Ripe meat acquires a richer flavor. aroma and boils down better.
Beef for post-slaughter maturation needs 3 to 6 days at +4
Pork - 2 to 5 days.

But I haven't done it in AG yet, I have to try it.

Ksyusha, can you cook it on its side in the airfryer? Something on the forum did not find an answer.

Ksyusha, can you cook it on its side in the airfryer? Something on the forum did not find an answer.

Maria, I also have a hotter grill. I pour a glass of hot water into the bottom of the airfryer flask, put the ham on its side and cook at 260 degrees 40-50 minutes. Everything turns out very tasty.

Irina, thank you very much. Now I'll try it in the airfryer.

It turns out very well. : girl_claping: My men constantly demand, I don't buy sausage in the store anymore.

And in my airfryer it seems only 250 degrees. Whereas? Probably to cook longer?

And in my airfryer it seems only 250 degrees. Whereas? Probably to cook longer?

Well add 10 minutes, you will see what you get the first time. And then you will orient yourself with time.

Ksyusha, can you cook it on its side in the airfryer? Something on the forum did not find an answer.

Maria, I also have a hotter grill. I pour a glass of hot water into the bottom of the airfryer flask, put the ham on its side and cook at 260 degrees 40-50 minutes. Everything turns out very tasty.

Yeah, that's right. I saw on the video both "standing" and "lying".

My first pancake is lumpy, my ham fell apart:

Of course, it turned out delicious, but for some reason it didn't get compressed. Maybe because it was necessary to completely fill the ham dish with meat, but I got a smaller one. I will try again tomorrow.

[Masha]

Mashaand the springs have been correctly installed and charged?

And I did a ham yesterday, though there were only breasts, the child said that it was dry

[Tanyulya]

Tanyulya, if I make a ham from the breasts, then marinade with milk or cream, it comes out juicier.

[Masha]

Mashaand the springs have been correctly installed and charged?

Yes, it seems to be correct. I read the instructions before that. Tomorrow I want to make a whole piece. Ksyusha, maybe you need to completely fill and tamp the form, then can it be well compressed? I would not like to add gelatin and so on.

[Tanyulya]

Tanyulya, if I make a ham from the breasts, then marinade with milk or cream, it comes out juicier.

I usually add thigh meat, but this time it was not.

[Mash]

Mash, I fill out the form completely usually, but only because it is tasty and quickly eaten, because Schaub was more of a way out. But I do not ram much. I just zaphala and closed the lid, then the ham is already tamping everything down. I did it to the middle of the cuts like that, it was also well compressed.

I usually add thigh meat, but this time it was not.

Yeah, that's a great option too:

Oh, I want one too! Chicken Marble Ham - is there only chicken meat or with the addition of something? Or is it dark thigh meat? Can you link to the recipe?

See the recipe above

I will definitely use the recipe. Will only contact, will it be compressed with me? On all devices, everything worked out the first time, but here everything seems to be so simple - but not so easy. But still I do not regret that I bought a ham maker, I will achieve success)))

Try to “massage” the meat well with salt and water before laying. It is better to add red meat from the thighs - there is myoglobin, which, when massaged, will give salt-soluble proteins, which in turn will make your ham monolithic.
Yes, and heat it up more slowly - shock heating will not give solidity.
But try it like this:
cut the chicken breast and thigh into small pieces. Add water - about 10-15% by weight of the meat. Salt - at the rate of 2% by weight of meat. Spices to taste. Any additives "for drawing" whether it be: cheese, olives, any semi-cooked vegetables or washed dried fruits - no more than 10% by weight. Pieces "for drawing" should be 0.6-1 cm in diameter.

Mix everything and knead until all the moisture is absorbed.The minced meat should begin to stick to the hands and "chomp" while stirring, if you stir with a spoon, then the "threads" from the semi-liquid mince suspension will be pulled behind the spoon.

Boil - no matter where, in a shell or in a ham, it should be at a temperature of 80-100 degrees. Celsius at the rate of 10 minutes per 1 cm of layer thickness. The temperature inside readiness (for those who have a kitchen thermometer) is 73-75 degrees. Celsius.

Now, if you do everything like this, you will have a ham "like in a store" True, in a store it is in a natural or polyamide casing - but I think it will be good in a ham maker. Well, in addition, you now know where to get the shell;)

[Kolbasnik]

Kolbasnik, it seems that you were spying on me. As you write everything, I do it. Just not with my hands I crush the minced meat, but the marinator does this: 2-3 cycles of 9 minutes for chicken meat, and 3-4 cycles for pork / beef. I cook it like this: pour the ham with cold water, bring it to a boil and reduce the heat to light "smiles". I boil ham (~ 1.5 kg of minced meat) clogged by refusal for 60-70 minutes and just a sausage 11-12 cm high comes out.
I don’t have how you "sausage education" came to everything with your mind and experience.

And I put in 1.5kg of minced meat. I cook in water for 1 hour. And in AG 1.5 hours

[a special pot for cooking yourself]

... just a sausage comes out 15-16 cm high.

For "Beloboka", the shrinkage during cooking is too small for you. There, after all, the entire height of the ham maker is only 170 mm.
Me for this very "Beloboki" a special pot for cooking yourself had to do. Therefore, even though more than a year has passed, the sizes of everything, as they say, "bounce off the teeth."

[Kolbasnik]

Now, if you do everything like this, you will have a ham "like in a store" True, in a store it is in a natural or polyamide casing - but I think it will be good in a ham maker.

Kolbasnik, thank you very much, interesting thoughts! I will definitely try to do this, I will use your recommendations, maybe everything will work out.
I was also recently advised to cook pork (piece) in the sleeve, pre-marinated, at a temperature of 80-100 degrees in the oven and was told that it would turn out like a store. I have not yet had time to try to cook like this, but now I will definitely try.

[Countryman]

For "Beloboka", the shrinkage during cooking is too small for you. There, after all, the entire height of the ham maker is only 170 mm.

ABOUT, Countryman, you are absolutely right. I stumbled upon the wrong numbers. AND Galinka-Malinka right over time. I went to fix it. _{This is what it means to print blindly.}

I made the last ham in Ourssonchik, steam mode with pressure, 1 hour.

[Tanya]

Tanyaand ours includes ham, right? Just buy now for this Ourssonchik

[Tanya]

Tanyaand ours includes ham, right? Just buy now for this Ourssonchik

Enters, with difficulty of course, I specially recorded the video

[Kolbasnik]

Kolbasnik, thank you very much for the details both in the description and in numbers, I have done it 100 times and still something is wrong, edible, but something is missing I really hope that your tip will help

I specially recorded a video

Looked through. I liked it very much.
Your dressing and hair selection during the cooking process made an indelible impression. I was twitching (because I make my own knives, and sharpen, and I can't digest blunt ones), looking at what board you cut the breasts there. Then I saw that the board, it seems, is still wooden, not plastic.

Your second video about fish in a bank, which I watched in the same place, I liked even more. Because I finally got into what I will use the airfryer now. And then for a whole year it only takes a place, and I used it only four times.

Yours faithfully,
EC
PS. Our kitchens are very similar in layout. In the kitchen tools, I concede to you, but it does not bother me. I have a lot of things from the peasant's personal inventory ... From a concrete mixer to a welding one, through two woodworking machines and a homemade heat gun for hardening ...

Looked through.I liked it very much.
Your dressing and hair selection during the cooking process made an indelible impression. I was twitching (since I make my own knives, I sharpen, and I cannot digest blunt ones), looking at what board you cut the breasts there. Then I saw that the board, it seems, is still wooden, not plastic.

Your second video about fish in a bank, which I watched in the same place, I liked even more. Because I finally got into what I will use the airfryer now. And then for a whole year it only takes a place, and I used it only four times.

Yours faithfully,
EC
PS. Our kitchens are very similar in layout. In kitchen tools, I concede to you, but it does not bother me. I have so many things from my personal peasant inventory ... From a concrete mixer to a welding one, through two woodworking machines and a homemade thermometer for hardening ...

Thank you
I changed clothes because in two days I took off the ham, during this time I managed to go to the pokatushki, sleep and even sleep, that's why the ending is so blurry. My dad makes knives for me, but to do it .... I myself, because as I cook, you can't wait for a husband
What are you? You need to love the Convection Grill it is good. So such croutons in an omelet, fish, pastries. You are friends with her.
P.S. Of course, I don't have a concrete mixer.

oh, guys exchanged impressions - I can't laugh - one has a concrete mixer, the other has a rack with devices ... it was funny to read all the same ...
Tanya, why am I subscribed, and your new videos are not notified by email? maybe there is a "tick" somewhere to put it?

They don't come to me either

I can't laugh - one has a concrete mixer, another has a rack with devices ... it was funny to read all the same ...

I would like to know what is funny about that? Otherwise, they say differently about laughter for no reason ...

I would like to know what is funny about that?

because you're bragging ...

Otherwise, they say differently about laughter for no reason ...

Well, okay! but there will be no ulcer, as you have from stinginess

I cooked ham in the airfryer today. How to wash the ham now? All the places where the contents flowed out in the form of juice were fried. Will it be washed off now or will it have to be torn off? Advise ... Until tomorrow the ham will be in it, and then ...

I cooked ham in the airfryer today. How to wash the ham now? All places where the contents flowed out in the form of juice were fried. Will it be washed off now or will it have to be torn off? Advise ... Until tomorrow the ham will be in it, and then ...

It will be washed off, soaked in a solution with detergent, and then with a sponge and everything will be washed off. Good luck

[Tanyulya]

because you're bragging ...

I have the right.
Because all this my park of numerous tools, including others not mentioned here, I know how to use it quite skillfully and purposefully. Which is what I usually do with pleasure.
I believe that Tanyulya with their instruments too. And her shelving is not just wound up.

And I thought that the look of my ham will never be returned ... Thank you, calmed me down.

I made the last ham in Ourssonchik, steam mode with pressure, 1 hour.

Tanyulya, tell me, and in the cookie sho choose. And then I read you yesterday, I saw Ksyushina's sausages, everything, I have no rest, I climbed onto the upper shelves to get my old woman. She has visited me everywhere, but she has not yet stuffed it into the cookie.

[Tanyulya]

I have the right.
Because all this my park of numerous tools, including others not mentioned here, I know how to use it quite skillfully and purposefully. Which is what I usually do with pleasure.
I believe that Tanyulya with their instruments too. And her shelving is not just wound up.

Well Countryman, Anechka, don't quarrel.
Countryman, I really appreciate people with arms growing from the right place.
Yeah .. I have a rack for a reason, I have another one in the store
Well don't be offended by us girls, friendship

Tanyulya, tell me, and in the cookie sho choose. And then I read you yesterday, I saw Ksyushina's sausages, everything, I have no rest, I climbed onto the upper shelves to get my old woman. She has visited me everywhere, but she has not yet stuffed it into the cookie.

In 1054, on the Turbo Steamer, it will work out quite normally, the same water is 0.5 liters at least, the time to set is 25 minutes.

In 1054, on the Turbo Steamer, it will work out quite normally, the same 0.5 l of water is not less, the time to set is 25 minutes.

It's already worth it! Thank you very much