Homemade ham (collection of recipes for a ham maker)

I hope I've already got something more or less decent ...

Hairpin, what beauty it turned out, like real (store), super
And share the recipe?

[Lenusya]

Lenusya!
The most delicious thing here is pepper and garlic. I don’t like the ideas with carrots and prunes, but I haven’t gotten to pistachios yet. And the meat is pork tenderloin twice rolled through a meat grinder. + Two tablespoons of Narsharap (thanks for the advice). It is juicier than the first options, but ... not ideal. Next time I'll add some lard. And I'm still afraid to think about a turkey ...
I wonder how you get ... transparent jelly? Are there sausages in stores, where are pieces of meat in transparent jelly?

P.S. There is an unverified hypothesis that pomegranate turns blue on the third or fourth day. In the photo, she is pink (although she took pictures on the second day). And at home the pink color is already bluish ...

[Hairpin]

Hairpin, and what is it in the photo? Why white? Che, I did not understand anything.

Actually, it is pale pale pink (pork with pomegranate juice). White ... No, grayish pink!

Well, then it would be nice to have a cutaway photo.
Personally, in my photo it is white as snow, inside unless something pink shines through.

I'm afraid these are my problems with the camera ... Gives a bright flash. With the flash off, everything is blurry ... And then I photographed a package of yeast, and it was mirrored ... Only in the third dozen attempts the letters came out slightly ...

[Veronica!]

I recently bought a ham maker. Everyone likes everything delicious. I try different things and enjoy.
But my taste is not enough, I also want to achieve the aesthetics of ham. What do you think is the best way to process the sides of the ham to make them appetizing? For example, in an expensive shop ham, the sides are beautifully sprinkled with multi-colored peppers. What can replace this? How do you achieve a similar effect?

Veronica! I myself have not tried it yet, because I am still far from aesthetics, but I can suggest the following way:
- from foil or film, cut a rectangle in width equal to the height of the ham, and along the length - the circumference of the ham + (2-3) cm;
- pour on this rectangle what you want to decorate (for example, pepper);
- put prepared and measured meat or minced meat on top;
- roll everything up with a "tube" with an overlap of 2-3 cm, tie with twine and place in a ham.
Then do as usual. During pressing, of course, the sprinkling will shift, but, probably, it is better than nothing.

Well, today they also sent me a ham maker from the white-sided website from

[+ Two tablespoons of Narsharap (thanks for the advice).

What kind of animal is this?

Pomegranate sauce. It is more concentrated than juice, and pomegranate juice did not add pinkness to my ham ... So Lenusya advised me to try the sauce. More fun!

Clearly! Thank you

Yesterday I made ham, although it's more like a boiled sausage. I took 1 kg of pork and beef (frozen), cut into pieces (removed the fattest pieces - now weighed them - 600g), salted, pepper, cut a couple of garlic cloves, put a leaf of lavrushka and left overnight (it turned out almost for a day). I turned it in a meat grinder 2 times, added 2 tablespoons of narshab sauce, 2 tablespoons of starch and diced bacon to the minced meat. Here I seem to have made a mistake in mixing everything at once, next time I will mix each added ingredient separately. I laid out the ham maker with foil and put the minced meat. Wrapped in a baking bag and in a saucepan to cook.Probably cooked for 4 hours, took it out at night and set it to cool, cut it in the morning and this is what happened:
(The weight came out about 1100.)

[Katyushka]

Katyushka!
In my opinion, it turned out great! Only if the pictures are inserted through it will be better seen. Otherwise, I cannot consider in detail.
Only I forgot why starch?

Hairpin thanks. I don't know how to take pictures through the radical yet - I will study, and I add starch to make it juicier.
On the cut, it is pink in places, and grayish in places, apparently I didn't stir the sauce very well - so it turned out to be marble

I, too, alternated gray with pink.

Let's learn to use Radical together.
1. Download and register;
2. Log in as a registered user;
3. At the top, find the "Load image file ..."
4. Then press the blue Download button;
5. Find the text Picture in the text and copy the long line under it;
6. Here you create an answer and insert this line through the buffer;
7. And I'm sitting here and waiting for a big picture of ham (to get a better look).

The only thing, I do not know, to what size to reduce. But not until 30, that's for sure. Try loading all 640 pixels. It will be seen there!

Well, I'll try

Quite another matter !!!

[Katyushka!]

Katyushka! And how does it taste: does it look like a shop sausage, or is it better?

My husband said that it looked like I liked it too, only it is necessary to spread the minced meat more tightly, otherwise it turned out a lot of small bubbles. I treated my parents - they are delighted! In addition, the taste itself can be adjusted with spices, I only had salt, pepper and garlic.

My husband said that it looked like I liked it too, only it is necessary to spread the minced meat more tightly, otherwise it turned out a lot of small bubbles. I treated my parents - they are delighted! In addition, the taste itself can be adjusted with spices, I only had salt, pepper and garlic.

A very beautiful sausage turned out! (y) I took the recipe on a pencil! Thank you!

[Katyushka]

Katyushka, well done, I made an amateur sausage ...
If you want ham, you don't need to scroll the meat, put it in medium sized pieces.
And the taste, as I understood myself, can be regulated with spices and additives.

[Katyushka]

Katyushka
You made an excellent sausage!

Thank you all for the feedback!

Today, finally, I also made (I don't even know what to call it) meat in a ham maker. But I have such a beautiful, meaty pink color will not. We do not sell such sauces (in truth, I have never seen such sauces). Made from chicken legs. When trimming from the bones, I cut them into small pieces, I also put the seasoning onion, herbs, and a chicken cube, and even two bay leaves on top and on the bottom. Now put in the refrigerator. My men were like licking their lips around, but I firmly said that only in the morning. It's a pity to cut it now, it will probably crumble warm anyway. The smell was awesome. In the morning I'll show you what happened. This is my "first pancake" and let's hope it's not lumpy.

But I have such a beautiful, meaty pink color will not.

Before being directed towards Narsharap, I was thinking about the idea of ​​a pomegranate juice. I fantasized myself like this: either squeeze out the pomegranate grains with a garlic press (the main thing is that the seeds do not fly) or with a rolling pin ... mash it (from the word mashed potatoes) and squeeze through cheesecloth / sieve ... I think that you don't need a lot of fresh juice, but ... no preservatives!

If you want ham, you don't need to scroll the meat, put it in medium sized pieces.

And I made such a conclusion, if you lay down only in pieces, it still crumbles when cutting. Optimally, when part of the product is in pieces, and part is passed through a meat grinder, then it turns out more plump

To get freshly squeezed pomegranate juice, you need to knead a whole pomegranate with your hands and then make a hole in the skin and pour out the prepared seedless juice.

Also a thought ... Probably a hammer ...

That's what I did:

Sorry for the quality.
Before making the ham, I studied the whole Temka. As I already wrote, the meat is cut from the legs, seasonings, 1 egg, 1 tbsp. a spoonful of starch, 1 tbsp. l. soy sauce, 2 tbsp. l. sour cream, 1 tbsp. l. decoys. It turned out very dense, does not crumble when cutting. I did not add gelatin. The photo may not be visible, but there are pieces of meat on the cut. Thank you all, it wouldn’t have happened without you. Glory to the site !!!

It looks very appetizing. My mother did the last time from meat legs, and she (as well as everyone else) really liked it! I’ll give her back the ham and she’ll make some more.
And about the site - that's right! So many new things to learn, not to mention recipes

Also a thought ... Probably a hammer ...

No, you can just use your hands, it crumples easily. You can, of course, use a juicer, but a lot of splashes.

I agree, Katyushka, there is a lot of useful and interesting things here. And my ham turned out to be just delicious. I didn't eat from a meat store with such a taste. So I think what you need to put in order to spoil the meat. In general, I am very pleased with the ham maker, I am glad that I bought such a tin. Now I will often indulge my men with meat delicacies.

Today on NTV in the program "Profession-reporter" they promised to show what shop sausage is made of. After this program, you can probably expect an increase in the number of fans of homemade ham and products that can be made in it.

I watched the NTV program for today here
🔗
Profession-reporter - did not find ...

There is a reporter profession in the program at 19.25, but I don’t know about it.

There is a reporter profession in the program at 19.25, but I don’t know about it.

everything is correct - it starts right after the evening release of the program "Today"

Anastasia, now I saw an advertisement on NTV, so in the reporting profession today there are "rooms of fear" something about housing and communal services.

Today on NTV in the program "Profession-reporter" they promised to show what shop sausage is made of. After this program, you can probably expect an increase in the number of fans of homemade ham and products that can be made in it.

Girls, you can see about sausage and about what and how it is made:

🔗

True, the story is in Ukrainian, but I think it will be clear to many, since the problem of the quality of food is international

[What is the delicious sausage pumped with?How are boiled pork and red caviar painted?What are chickens stuffed with?]

And I was wrong - it will be in the program Maximum-after Profession-reporter

Here is from the NTV page:
Total investigation of a product scam
What is the delicious sausage pumped with?
How are boiled pork and red caviar painted?
What are chickens stuffed with?
What are our products REALLY made of?
For the first time - true recipes and technologies of deception

"Maximum new!" Saturday at 19:50

I read it ... tried it ... I want to share my work.
1. Making a whole ham is a lot for me personally. And to lay a little mixture - it will not be compressed. I picked up the used sprat cans by typing. Different sizes. I cook ham, put in a tedious amount of mass, an empty sprat can of the size necessary on top, or a couple - upside down. On top of the top disc of ham, I clamp it with springs - and even a small amount of ham is obtained! For a family of two - just so as not to stale!

2. You can make two - and possibly three types of ham at the same time! We make the first bookmark - for example, pork - in a grill hose for a third of the volume of ham. We close the film, put the tin disk on top - and at least the open lid of the same sprat. Then we put a mass of chicken in another grill. Well - if you wish, and a third set .. at least from minced meat with pieces of bacon! Prepare as usual - but three different options at the same time! A very good variety for the festive table!

3. Such a thought was born ... but what if you make a mass of fish. In the following way. Fish - red and white - is cut into fillets, spices there and everything you need - and then everything is vertically stacked in a ham maker - alternating.I think - if you cook it right - then after the cut you should get a kind of marble beauty ... a cut of alternating fish species ... time is short - but by March 8 I will definitely experiment! If anyone tries before, I will be glad to comment

3. Such a thought was born ... but what if you make a mass of fish. In the following way. Fish - red and white - cut into fillets,

I do so often, everything is fine, but it is better to take SEAFISH white fish, for our taste it is fatter, and there are fewer bones.
Made well with sea trout / salmon and haddock. Just a festive option.
For a change, and from mackerel can be made, for every day

I have a complicated relationship with mackerel .... I love cold smoking - but the rest of the species are too harsh ... Unless you can make a planer out of it - you can't drag it by the ears!

I looked at this "Progamma Maximum" .... Well, of course, the people are nightmares again, with such an anguish. with a squeal ... well, in a word, maintaining the usual transmission format.
The essence of what he saw. Horror. Deception and razvodilovo all around !!! On an industrial scale, ALL meat products are falsified. ALL. The GOST icon is an empty phrase! 90% of the products declared as GOST does not correspond to it ...
Conclusions. The last stronghold of natural meat is the market. Fuck knows what this pig (calf. Lamb) was fed with during life, but at least after death they did not "inflate" the meat by 150% with all sorts of chemical injections. Only, I'm afraid, traders in the market will not give up on excess profits and will soon also learn to "shaman", especially since all the "tricks" listed in the program can be purchased even by an individual, not like an individual entrepreneur! And then, people, a real horror movie will begin ...

There is an anecdote about market meat ...
A man from the village brought a piglet to the market to sell. Trades, trades - the type is suitable. And what did you feed? -And bread! Yes, he stole compound feed from the collective farm .. and in his face ksivu - OBKHSS! And the fine ...
Another type is suitable - what did you feed? -And different nonsense ,,, slop, rot ... hryas ksivu - Sanitary and Epidemiological Station. And again the fine ...
A third comes up - what did he feed? ... - How do I know what he ate! I gave him a ruble every day - he bought his own food!
Nonsense, of course .. but in the light of the latest trends, it makes you think ...

Finally, I became the happy owner of a ham! Can you please tell me which method is better: in a pressure cooker (usually on gas), a multicooker or an electric convection oven? I read the entire thread, but did not understand something ...

Can you please tell me which method is better: in a pressure cooker (usually on gas), a multicooker or an electric convection oven? I read the entire thread, but did not understand something ...

Now everyone will praise you his own way, which he uses himself.

Until you make it yourself and try it, you don't know which is better, in the end you eat the ham.

In my opinion, so whoever has what, he does there. I do not have a pressure cooker, a multicooker, I have an airfryer, and I do it there.