Homemade ham (collection of recipes for ham mills)

I made a ham. Now it does not fall apart.

I cooked from one pork weighing 1400g. Divided into 3 parts: 2 ground in a combine, 1- cut into pieces. For juiciness I added kefir, I don't know exactly how much, I added it 2 times to the combine. I also put in: garlic through a garlic press, black and red peppers, a little turmeric, a little ground nutmeg, salt, a little olives. I mixed everything (the mass turned out to be elastic) and left it for 3 hours. And in azrogrill for 1 hour, at a temperature of 250 degrees.

Cut into thin slices, not very juicy, but not dry.

Great ham. We still need to do it today, otherwise the child's canteen at school will not work until November, we carry dry rations.

[Tanyulya]

Tanyulya, thank you for rating. I saw your video, everything is so cool and easy. I made ham in a slow cooker from pork and beef, but something didn't work out, it didn't get pressed. And in the airfryer (this is the second ham) everything seemed to be pressed perfectly.

[Tanyulya]

Tanyulya, thank you for rating. I saw your video, everything is so cool and easy. I made ham in a slow cooker from pork and beef, but something didn't work out, it didn't get pressed. And in the airfryer (this is the second ham) everything seemed to be pressed perfectly.

Thank you. I like fish ham. But if you add pike, it starts to fall apart, it turns out best of all from salmon.

[Kolenko-Lenochka]

Kolenko-Lenochka- go ahead and report back what you did. Otherwise I also caught fire with a ham

[Ksyushke-Blyushke]

Marching to report to Ksyushke-Blyushke here
I cooked according to her recipe, with tips Tanyuli

I can say that in Kukushka you can also make goodies with Beloboka. Taking precautions - silicone mat on the bottom

Girls! Thanks for the recipe, tips, and for reminding me of the ham maker memory maiden, malignant

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 ...

There is an option for such cases in the meat industry. Called I am a collagen film. Rolls and smoked meats are made from it.
In a few days it will appear on ki. ru - I'll make a couple of recipes

Well, in it (collagen film) they cook separately, you can even without ham. And I just bought a ham and I want to cook in it for now. I had made a sausage in the gut before, but I bought a ham maker because I thought it was easier in it and seemed to be yes. You just need to get used to it.

[Masha]

Masha, has the ham washed?

[Ksyusha]

Ksyusha, laundered. But I wasted time on soaking.

That's why I often cook it in a saucepan. Then you do not need to soak. But again, my PMM basically washes Beloboku.

Yes, it's better to cook, of course. I think I'll cook the next ham. This is delicious, but if I boiled it, it would be no worse. Just pick up a saucepan. I don't want to load the multicooker with this, it's a pity for the bowl. After the first ham, I washed away some kind of plaque at the bottom.

Tell me please do you have such a disgrace too? I have done it in AG 3 times already and this is such a dirty picture.
Or maybe you are doing something differently?
A nightmare for the AG

[Galina,]

Galina, so that this does not happen, I put a baking bag in the ham.
I tie it from above with a wire (included) and everything is fine, there is no dirt.

I also have a bag there, I like it more than foil. But I pierce the sleeve, because if it doesn't pierce it won't shrink.

I think the piercing is all about.I just watched Tatyana's video
she twists, does not tie and everything turns out fine.

I specially recorded a video

[Lyalya Toy]

Lyalya Toy Thanks to the video I saw. But there in the multicooker. I also do not tie on top, but only twist.

Tell me please do you have such a disgrace too? I have done it in AG 3 times already and this is such a dirty picture.

I also cooked in the airfryer for the first time. And I put the ham on its side, because my AG does not have a magnifying ring and it did not fit while standing. The side was seemingly clean, but the juice was slowly flowing down and, of course, at the bottom it was like yours. I cooked in foil, as per the instructions: I made punctures in foil from the sides. Only I still made a puncture at the bottom, so I think, because of this, the ham was flowing. Or maybe it should flow (where can the juice go).

Well, at the bottom, I understand what should drain, you can put a plate, but I don't see the point, because everything is running down the walls. Now I thought, can I make punctures at the bottom, and not on top and on the side?

Yes, the plate can definitely be substituted for the juice, I thought about it then, but I had already turned on the airfryer and the water was at the bottom. Moreover, she insured herself for some reason and poured not one, but two glasses of water. I just think that the sides of the airfryer were cleaner, because the ham was lying, not standing? Or maybe it didn't splash much on the sides because of the two glasses of water?

Girls, if the meat is not fried, then nothing will flow out. Heat no higher than 90 gr. Celsius - the ham will be dense and juicy. And you won't have to scrub the burnt sides ...

Girls, if the meat is not fried, then nothing will flow out. Heat no higher than 90 gr. Celsius - the ham will be dense and juicy. And you won't have to scrub the burnt sides ...

In my oven the lowest temperature is 130 (in divisions) according to the table, and in the airfryer 125. How long does it take to bake it then? The same or more?

Yes, I already wrote like.
In your case, you do not need to cook in the oven. Cook without boiling at the rate of 10 minutes per 1 cm of diameter. Then bake or fry - as you like.

All clear. I'll try, maybe it will turn out better. And you make a good ham. how is the store?

work out. if the water does not boil, everything will work out.
And I usually make a shop ham for 400-600 kg a day :)

So you are a professional ... And I thought the same as we do. Then of course ... Thanks for the valuable advice.

I like ham from AG more. I ate boiled food while I didn't have AG.

I also do in AG, I don't have such splashes. I don't pierce the sleeve on purpose, Holes are made by themselves when I click the springs.

I also do in AG, I don't have such splashes. I don't pierce the sleeve on purpose, Holes are made by themselves when I click the springs.

And at what temperature in the sleeve do you make the ham? In the same place, it seems to withstand no more than 200 degrees, but you need to set 260.

And at what temperature in the sleeve do you make the ham? In the same place, it seems to withstand no more than 200 degrees, but you need to set 260.

I do it at 260 degrees. Withstands very well and tastes good (y) And no splashes.

[Kolbasnik]

Today I again made ham in an airfryer from pork and chicken breast (I previously marinated pieces of meat, without minced meat), but the temperature was set at about 100 degrees. I have the lowest temperature in the Aerogrill 125, there are no less divisions, but I set it less than 125, set it approximately. Made on recommendation Kolbasnik... I don’t know what will happen. The ham is already cooked (cooked for 2 hours). Tomorrow I'll open it, see what happened (will it look like a store, or something like that).

[Galinka-Malinka]

Galinka-Malinka, here in the airfryer such a state during the entire work, everything is clean and does not splash:

It was the same last time. At the bottom I put a tray (mold) for collecting juice from a bag of meat (I poured a glass of water into it).

And yet I decided to check the result today:

I cooked for 2 hours at a temperature of 90-100 degrees. Ready meat. Until it has cooled down and I cannot say about the taste. Tomorrow, when it's ready (now in the fridge), I can tell you what it looks like. And today I was cutting - I thought that suddenly the inside was not ready.

[Masha]

Masha, cut it still warm? Good link? The cut looks very good. I look at the pieces quite large, I cut them into smaller pieces.

I've been doing sausage all weekend too. Yesterday I cooked one, today the second is gurgling quietly. But I won't. Tomorrow my husband will take everything to the Arctic Circle.

And yet I decided to check the result today:

I cooked for 2 hours at a temperature of 90-100 degrees. Ready meat. Until it has cooled down and I cannot tell about the taste. Tomorrow, when it's ready (now in the fridge), I can tell you what it looks like. And today I was cutting - I thought that suddenly it was not ready inside.

Slightly smaller pieces and massage a little longer - then there will be no voids at all.
But, in principle, it looks like a regular ham and not like fried pieces of meat, congratulations! :)

[Masha]

Masha, cut it still warm? Good link? The cut looks very good. I look at the pieces quite large, I cut them into smaller pieces.

Ksyusha, cut warm, because I was afraid that the inside was damp. But everything seemed to work out (I was worried about the pork), because the juice flowed out and a little darkish remained in the pan, as if not ready. And the meat is cooked, but you could hold it for another 20 minutes to calm the soul (the temperature is still low). The pieces are large, because my first ham fell apart, here I was a little safe, because I knew that I would experiment. Gripped very well. I didn't add any gelatin and stuff. Next time I'll cut the meat into smaller pieces.

[Kolbasnik]

Slightly smaller pieces and massage a little longer - then there will be no voids at all.
But, in principle, it looks like a regular ham and not like fried pieces of meat, congratulations! :)

Kolbasnik, thanks for recommending and rating my product. I think the next ham will be even better. Today I felt a little stiff because of the novelty of the preparation, but everything worked out. The taste, of course, differs from the previous one, but the final taste will have to be evaluated tomorrow, after cooling.

Hello! I share my first experience with a ham maker:
made from chicken with carrots and peas


I tried pork, it turned out too fat. I will try again)

[Kate]

Kate, well done.

I tried pork, it turned out too fat. I will try again)

Pork can be added to chicken meat, 20-30 percent. It turns out tasty and not dry, and not greasy (I take pork more or less lean).

Thank you, Ksyusha!

This is such a white-sided one for dinner today

And from what? She looks so uniform and plump

completely beef. Most of it is minced meat (I passed it through a meat grinder 3 times and went through it with a blender) and just cut it into cubes. Salted, added a mixture of spices for homemade sausage (I bought it on delivery on a tray with spices), kneaded well and in the refrigerator overnight. in the morning I was already cooking. I forgot to add the egg and gelatin, I think it would be juicier, but it turned out okay.

Girls, the key phrase here is "kneaded well"! :) - my respect to the author of the recipe!
Do not be lazy, stir until the minced meat thickens and begins to peel off your hands.
This is the main thing in sausage! :)

I became the happy owner of the miracle of Beloboka and early in the morning with my experiment to you


Minced turkey 500 gr.
Chicken fillet 1 kg
Dried apricots 10 pcs.
1/2 cup nuts
Seasoning Torchin "Chicken wings with honey" 1 pc.
Gelatin 30 gr.
Garlic 2 cloves

Cut the chicken fillet into pieces of 2-3 cm.
Chop the nuts a little (crushed with a knife, so that not such huge pieces were).
Dried apricots soaked in boiling water.
Finely chop the garlic.
Then mix all the ingredients.
Place a plastic bag inside the mold and fill the mold with minced meat.Place the ham in a saucepan, pour cold water and cook for 45 minutes from the moment of boiling over low heat. And in the morning you will find an extraordinary honey ham.

I would like to ask - since I really want homemade ham - how does the actual cooking of meat in this vitchinnitsa taste different from just boiled meat with spices?

[Maruska]

Maruska

The fact that under the influence of temperature, the springs are compressed and the meat is pressed. Under normal conditions, this should be done with a load, in the multicooker, it seems, there is a theme, hams in juice bags, but still there must be some kind of mnasa crusher, otherwise it will just be stew

[Maruska]

Maruska

otherwise it will be just stew

Well, yes, I do the meat and the carcass - in the falg in the oven, the stew is obtained. Delicious, but not ham to taste at all.

chicken and pig!