Homemade ham (collection of recipes for a ham maker)

[Seila77]

Seila77
Nice and appetizing
Did you add something to the minced meat for color, that in the first photo there is such a pinkish ham?

no ... the ham is slightly pinkish! added a bag of gelatin for jellied meat with spices ... there are dry vegetables and gelatin ... maybe because of this

no ... the ham is slightly pinkish! added a bag of gelatin for jellied meat with spices ... there are dry vegetables and gelatin ... maybe because of this

Grated carrots noticeably give the correct color. Just don't overdo it. No more than 150 g for a full ham dressing. Otherwise, it will affect the taste too noticeably.

Maria, did you take "Beloboku" in the shopping center near Rechnoye? At the Festival?

Constantine, 8th microdistrict

yes, it was there that I took it!)))

how did you guess?

yes, it was there that I took it!)))

how did you guess?

Where are we, Zelenograd, to go?
I also took it there, almost two years ago. In the compartment where Hotters are sold.

aaaaa .... yes!

and we just took it! the second time they did and it was successful! we will experiment more

luganchanoc (Olga)! Forgive me for the, maybe, stupid question, but do you pierce the bag before you send it to the pot to boil?

me not!

I poke through with a screwdriver to insert the temperature probe into the center of the ham.
The probe is homemade. The thermal sensor is mounted in a tube from the antenna of an old radio receiver sealed from one end. To enter this probe, I additionally made a hole with a diameter of 6 mm in one of the lids of the ham maker. Almost centered. Next to that three-pointed star of short liquors.
The probe then almost completely closes this hole in the bag, but there is still some passage for the squeezed out liquid to exit.

[Spicy ham]

Spicy ham



In this thread or not (I don't remember anymore) the girls wrote that the ham in the ham should be cooked only from fresh meat, I decided to experiment, the ham turned out! Ingredients: 50% defrosted ground beef + 50% ground pork + spices + salt + dry gelatin 1 sachet. Cooked white-sided in ham on the fire. After the water boils, I reduce the gas to a minimum and cook for 2-2.5 hours.

[Ham]

Ham


Ingredients: minced beef 50% + minced chicken 50% + twisted fresh bacon with garlic + spices + salt + dry gelatin 1 sachet (sprinkle the minced meat before putting it in a ham maker.)

Cool ham turned out, lick my lips

[Ham]

Ham


Ingredients: minced beef 50% + minced chicken 50% + twisted fresh bacon with garlic + spices + salt + dry gelatin 1 sachet (sprinkle the minced meat before putting it in a ham maker.)

and how much meat?

I can't help bringing Marlushe's pasiba here - I am very pleased with my white-sided woman, I can probably do without her, but I couldn't do it as I wanted, neither in my sleeve nor in a juice bag. We can, hands don't grow from there, but this adaptation saved me:


meat - 1.5 kg, pure pork, neck, marinated in pomegranate juice with spices and seasonings overnight, in the morning I interrupt half in a combine, half - I cut into cubes 1x1 cm or 1.5x1.5, an egg, a little gelatin (I tried without it - practically the same), and a mustache. The husband purrs around the refrigerator all evening. But the fellow still looks with suspicion, he generally does not go for meat, he has to invent some dances with tambourines. And the guests, of course, are usually out.

[Alenka_volga]

Alenka_volga I did not weigh the meat, about 2 kilograms of minced meat. Beloboku filled completely, to the very top.

And I with my ham, I took the recipe Lyulёk as a basis, Lilya - thanks.
https://Mcooker-enn.tomathouse.com/in...=4095.0

Cooked yesterday without additives, and today with additives (pizza mozzarella, sun-dried tomatoes). Both times did not wait for complete cooling, and immediately tried it It turned out very tasty We will try again

🔗

Good day! Yesterday I cooked chicken ham with champignons in white side. I did it in the oven for 20 hours. Today I took it out of the ham - the meat inside is pinkish. Experienced comrades))) what do you recommend.In the oven, in the multicooker, in the microwave ?? I can not decide what to do so that the product does not spoil (do not dry out or so as not to fall apart) Thank you in advance

From personal experience. Try to reduce the temperature, increase the processing time.
Ever since I made a hole in the center of the lid for inserting a temperature sensor and began to monitor the temperature in the middle of the ham maker, I got a lot of things in this matter.

Now here meeeeeeeedno (so that the peripheral part of the hot is not overcooked) I bring the temperature on the sensor to 80C and immediately turn off the heating. Then it drops to 60C in an hour and a half. The result is very encouraging in comparison with what it was before, but we still need to continue working out the process.
I will bring - I will report.

[Chicken ham]

Chicken ham

I took a chicken (long-playing) 3kg. Half of the chicken was cut into small pieces, salted, added spices for the chicken and refrigerated for about 12 hours. I cooked the ham in Belobok's ham maker for about 2.5 hours. The ham is delicious. No gelatin was added.

Friends, tell me how best to cook in a pressure cooker or a cartoon? How fast and strong is it permissible to heat, as in SLE?
And how long is it better to cook on what mode?

Girls, what a beauty you all get!
I, too, is ripe for a purchase, I will get it - I will turn in your footsteps)))

[Liza]

Liza, it is better to cook in a slow cooker. In order for the meat to be well compressed, but at the same time cooked and not tough or overcooked, the processing temperature should be 80 degrees. That is, it should not boil too much.

Today I saw a redmond ham in the megastore and turned it over in my hands and did not dare to buy it. Are there owners of this device? What can you say about him?
People, do you still use ham makers or have you played enough and abandoned them?

This is a one-to-one Belobok ham maker, either copied or changed the name ...

This is a one-to-one Belobok ham maker, either copied or changed the name ...

But according to reviews - it is made - it is impossible to cut yourself, unlike the white-sided cutting. This is the moment that interests.

Light, I have Beloboka for about five years and have never cut myself.

the Japanese stole the blueprints of a super duper modern tank and decided to assemble it, when they assembled a steam locomotive, they did not understand, they disassembled it and put it together again, and after the third failure they called the most, most, and one of them drew attention to a small mark in the corner of the drawing - AFTER ASSEMBLY, PROCESS WITH FILE

I haven't made ham in a ham maker for a long time and decided to make a chicken roll from thighs. I cooked in a sleeve placed in a ham maker. I boiled it in a saucepan and all the juice and fat flowed into the water, because the sleeve was pierced with hooks from the springs. I forgot how to avoid it completely ... Remind me, pliiiz. And it turned out a roll in half a ham, and when I put the meat, it was full. The roll turned out delicious, of course. Cut the not quite cooled one.

But the next day:

Delicious, but great weight loss. Maybe just because I used to do more with beef and pork ... There, it decreases by 20-30 percent.

Actually, you can use this convenient ham maker

The principle is the same, but what is the convenience? Which is longer? - so under such a saucepan is more difficult to find.

No need to fiddle with springs, no sharp edges for cutting hands, and the price is cheaper ... The height is quite acceptable.

Duck like this bug with sharp edges already fixed corrected

Well, unless they have already fixed it, then I'm glad for them ... In addition, RESSLER has 2 standard sizes - 1.5 liters and 2 liters (not bad either) ...

Does your nickname coincide with the name of the device by accident or intentionally? IMHO, on the face of hidden advertising ...

[Kava]

I'm also sitting in the bushes, and I'm waiting for it to come Kava with a broom ...

It is no coincidence that this is the Ukrainian name ... in Latin letters

how hard it is to guess
only if you distribute them, then there is a topic for this: Joint procurement

Well, unless they have already fixed it, then I'm glad for them ... In addition, RESSLER has 2 standard sizes - 1.5 liters and 2 liters (not bad either) ...

Do you already have a shredder? I want to order myself - I'm interested in the difference in taste. I have a belobok, and I don't really like it when the springs pierce the bag and the juice flows out.

Girls I bought this shredder, yesterday I conducted tests I was pleased with the purchase.

Today I saw a redmond ham in the megastore and turned it over in my hands and did not dare to buy it. Are there owners of this device? What can you say about him?
People, do you still use ham makers or have you played enough and abandoned them?

I use it, I like it very much))) no matter how much it gets dirty - it is washed off once. The springs are comfortable, in general, probably no worse than white-sided)))

Girls I bought this shredder, yesterday I conducted tests I was pleased with the purchase.

We do not believe, but to show

We do not believe, but to show

There is nothing to show I can only say that the ham is juicier in it than in white-sided, all the juice remains inside the flask and no springs threaten it. If he appeared in my field of vision 5 years ago, then the white-sided would not stand on the shelf now (on a well-deserved rest)

[The task was set as follows.]

Here. I am ripe for a big report.
Well, this means that I have been controlling the temperature in the ham maker for a long time while cooking. For this, even a hole in one of the covers has been drilled for a year already. And this time I decided to control the temperature in the pan at the same time. To understand how the whole process goes.
The task was set as follows.
Keeping the temperature of the water in the pan at 80 degrees by adjusting the flame, observe how the heating takes place near the center of the ham maker, just in the middle of its height. And based on the data received, understand what else can be achieved with the help of this contraption. And in which direction to move.
Temperature sensors (on DS18B20 microcircuits) are placed in thin-walled tubes from a room TV antenna with flared and sealed ends.

In principle, the data from them can be fed directly to the computer, but I am too lazy to solder the interface. Yes, in the kitchen with a computer and uncomfortable. (That's when it comes to automating my distillation column, for which these sensors were bought, then maybe ....) So for now I use the regular scoreboard for observations. Here it is.

And the sensors are in their regular places at this time. One in a ham, the other through a cork in a spring, that is, next to it, inside a saucepan.

And the whole thing is on an old gas stove.
Note.
The original composition of the product this time was taken as follows.
Two chicken breasts (net meat weight 1230 g)
300 g pork neck
150 g pork cheek.
2 bell pepper pods
And all this is chopped into small pieces.
Spice:
garlic, salt, black pepper 0.5 tsp, chicken seasoning - 2 tsp.
2 tbsp. l. apple cider vinegar (homemade, the year before last)
1 tbsp. l. gelatin
Everything was marinated in the refrigerator for 24 hours with regular stirring and hand pressing. In the end, I remembered that I had picked up a tender from the apartment on Skhodnya, among all sorts of little things. Walked through the already marinated meat to the heap and them. Not really, really, I understand why.

Finally, everything is ready and the process has begun. I went like this.

By the 15th minute, the temperature of the water in the pan (yellow curve) reached 80C and the heating was sharply reduced. Further, only the tendency of temperature deviation from the target 80 was slightly corrected by the flame level.
At the same time, the temperature in the center (blue graph), due to the heating of the separating layer of meat, grew much more slowly. When it reached about 45C, a distinguishable foam film appeared on the water, which was to be expected at the beginning of protein coagulation. By the 110th minute, at 65C, the shrinkage of the upper movable cover was still insignificant and amounted to only 5 mm. At the 188th minute, at a temperature of 78C, the gas was turned off, and the shrinkage was 28 mm.Further, by inertia, the temperature in the center, due to the redistribution of heat, rose a little more, and then began to fall, and much more slowly than the temperature in the pan.
At the 230th minute, the ham maker was removed from the water and the cooling on both sensors went faster. The yellow curve quickly reached the kitchen temperature, while the blue was still in the hot range. At the 340th minute, close to the blue 50C, the observation was stopped. The shrinkage of the lid at this point was 37mm. Its final value the next day is 42mm.
Well, that's what happened in the end of such a slow cooking.

Cuts thin and does not crumble (the knife in the photo is my homemade, U-12 steel, the handle is made of spruce bark, does not slip at all)... The juiciness is quite decent. Especially when you consider that most of the original meat was breast, and in general ...
And the next step has already been outlined.
Do the same, but limit the heating of the water to seventy degrees. Accordingly, increasing the heating duration (so that the integral of temperature over time does not change as much as possible).
I will do it - I will report. Maybe on pure pork, maybe ..., in general, how it goes. (I am now in the house where my best years have passed, I look after my 90-year-old father, so I have some time for the stove.)



Yes, I forgot to unsubscribe, the original mixture did not fit all into the ham maker. From the leftovers, I immediately blinded a couple of cutlets and steamed them in foil and ate them while the process was going on.

Countryman, thank you very much for your research!
I experiment the same with a ham - once at a time (in the sense of softness) is not necessary, the spouse sometimes grumbles (but eats).
Now I will have a better idea of ​​how and what is happening.
While thinking about how to vary the tension of the springs.

And I cook the ham in a pressure cooker - pour boiling water over it, start the program of minimum duration (1 minute) and leave it in the heating mode (83 degrees) overnight.

I understood correctly - if I have a minimum program of 3 minutes, then I put it on, and at the end I just leave it on the heating for the whole night?
So that is all?)))
How much water do you pour?
And does the saucepan scratch?
Or are you putting something?
And is any ham cooked like this, or only from meat like chicken?

Thanks in advance for your reply.

AlenaT, you understood everything correctly, but, just in case, measure the temperature on the heating and make sure that the heating time is not limited. In general, pour a liter of boiling water, turn it on at night and measure the temperature of the water in the morning.
In general, I have a pressure cooker and the minimum program of 1 minute in it will be cooler than 3 minutes in a regular slow cooker.
I tried to put something in (I cut some kind of silicone mold), but the ham maker did not fit very well (features of the lid), and my pressure cooker is cheap, I do not put anything, it seems normal.
I cook mainly from pork, sometimes I add beef, sometimes chicken.
While in search (how to grind meat, what spices, with what force to tighten the springs), sometimes it turns out a little dry, but everything is eaten, I don't want to buy any sausage anymore. I will do something based on the recipe of a fellow countryman.

In the meantime, I do this:
- stuffing a ham;
- I boil a kettle;
- I put the ham maker in the pressure cooker and pour boiling water ~ three quarters (although, I think, you can use just a little water for a pressure cooker);
- I put the program in 1 minute;
- after ~ 8 hours I get it out and get cold.

In general, I'm glad that I bought a ham - a thing!

I will work out the technology - I will write, but I do it once a week, so it will not be soon.

I am looking forward to the result of the experiment on making ham at a temperature of +70 degrees from fellow Countryman.

I am looking forward to the result of the experiment on making ham at a temperature of +70 degrees from fellow Countryman.

As far as working with the 70C barrier, I actually fired for two weeks already, I already ate everything, but the difference in the result with the 80 barrier turned out to be hardly noticeable. The strength of the ham is less - a piece as thick as a knife blade is still cut off, but it holds worse.But the juiciness seems to be higher. The difference in the final shrinkage of the springs at 70 V + 4mm in total thickness.
In general, there are no unambiguous conclusions, because the reason for this may not be a difference of 10 degrees, but the composition of the initial products.
However, I am afraid to lower the processing temperature even lower. Suddenly you will come across some salmonella, which you cannot put down with such a temperature ... In the future, I suppose to limit myself to 70-80 and track the result, achieving its stability.

Thanks for the answer, Countryman!
And then I had doubts about the temperature, now I will calm down, especially since it is very expensive for me to change the cooking temperature (either to buy a new device, or to jump at the stove with a thermometer, or to fence the garden myself). I will play with the tension of the springs and the degree of mincing of the meat.
Special thanks for the temperature versus time graph!

Thanks for the quick response!
I also have a pressure cooker, so I'll experiment.
I understand that, regardless of whether to put white-sided or lay,
water can still be poured up to a third of the container, or in a pressure cooker you can
and smaller?

Mistaken by three quarters ???

Hello AlenaT!
I put a ham maker (I have a Redmont, but it doesn't matter) on its side (it does not fit vertically), pour boiling water (boiling water !!!!, so that the pressure cooker goes to the heating mode faster and the meat does not cook at the same time) until (when how) halves - three quarters of the ham maker lying on the side.
Yes, when he stuffed a ham maker to the eyeballs and set the tension of the springs to the maximum (clung to the bottom), it turned out rather dry (all the liquid and fat were squeezed out).
Meat, of course, in a roasting bag.

Thank you so much for the comprehensive answer!)))

Yes, when he stuffed a ham maker to the eyeballs and set the tension of the springs to the maximum (clung to the bottom), it turned out rather dry (all the liquid and fat were squeezed out).

So, it's better not to ram until the end and it will turn out juicier?

So, it's better not to ram until the end and it will turn out juicier?

Yes, or cling the springs not to the bottom of the ham maker, but higher, there are holes on the case (I tried it the last time, but the tension was rather weak, but when I cooled it down, it worked out fine). You can also move the cover at the bottom (three positions).
As my hands reach, I will make brackets from stainless steel to lengthen the springs.
I will put more gelatin today (1 tablespoon as in the Countryman's recipe), otherwise I did not add more teaspoon before. And a couple of tablespoons of powdered milk (like it also binds water).