Homemade ham (collection of recipes for a ham maker)

so for now I'll start with the pressure cooker, and then in the oven. A slow cooker is a pity

You probably need to cook less in a pressure cooker than in recipes. If you want some advice: you need to make some pieces of meat, and some with minced meat. If only in pieces, then when cutting it can crumble. It turns out pressed meat, very tasty, you can't buy that in a store. Good luck to you.

so for now I'll start with the pressure cooker, and then in the oven. A slow cooker is a pity

Why? You are afraid to scratch, so either a baking mat or a baking sleeve can be laid on the bottom. I have done everywhere, except for the airfryer, due to the lack of such, and still have not decided where is better.

I agree with Lika. The quality of the product does not depend on where it was brewed, but on what is supposed to.

Here, I now put chicken meat (from the breast and thighs, along with the skin), a couple of garlic cloves, a couple of tablespoons of mayonnaise, gelatin - 1 tbsp. l., salt, pepper, a couple of tablespoons of brandy. I mixed everything, put the baking sleeve in the ham maker, in it all this mass, it turned out to be "tight". Now the ham is cooked in a pressure cooker. But is it not for nothing that I completely drowned the ham makers in water? 20-25 minutes left to wait

What another 20-25 minutes to wait! It will cook through this time! And it is necessary that your product in the ham and cool down - without taking it apart! And it's better to put it in the refrigerator in the assembled state until morning! Then for sure - it will not fall apart. And I personally did not like the addition of cognac. But! Taste and color ... as they say

[Alice!]

Alice! You did everything right. Only the juice from the meat will transfer into the water of the pressure cooker (the inner bag tends to break) and the meat will be more bland than expected. Therefore, at least salt must be added to the water. And it is better to put the ham maker in one more, external, package. Tie it up and then place it in a saucepan.

[Anna 1]

Late, Anna 1 The bag is already torn, the ham is probably already cooked. The only thing left is to hope that I salted it well and that there is some salt left in it! Now I pulled it out and I will freeze it until tomorrow morning. I will report back tomorrow.

At first, I did it all the time in the oven, putting it in a baking sheet with water on the bottom, and the last time I tried it, following the advice of Admin, in two bags and in a pan with water. As Admin said, the meat turned out to be tender and juicy and + another half liter of clear broth. which was not lost as usual, but remained in the external package. Cooked under a lid over low heat with temperature control. I didn't have time to take a picture of the ham, but it was delicious !! IMHO: so juicier than in the oven

And the thermometer shows what rate: water or meat

Judging by the thermometer, it's water. The tempo inside the meat should be 70 * C - then the ham is ready and not overcooked

Here's another option we tried, sorry we didn't have a piece left in the cut

And the thermometer shows what rate: water or meat

Water temperature. Something I did not find a hole in the ham maker where to stick the thermometer, so I cooked it at the rate of 50 minutes per 1 kg. product. Thank you Admin! It was very juicy (you have to take the word for it)

There are slots on the top lid of the ham, which reach almost to the center. Insert the springs into the edge, and the term. insert closer to the center into the slot.

[Admin,]

There are slots on the top lid of the ham, which reach almost to the center. Insert the springs into the edge, and the term. insert closer to the center into the slot.

Admin, the probe of my thermometer does not fit into these holes - not into the upper ones. neither in the side

[Aunt Besya]

Aunt Besya, ask your handy men to drill out the existing holes to a diameter slightly larger than the thermometer probe. Or drill new holes in the center of the covers ...

[Packat!]

Packat! Let's not talk about the sad I have a humanitarian - we held nothing heavier than a ballpoint pen

As I promised, I am reporting the result. The ham turned out to be tasty, rather juicy, despite the fact that part of the broth has flowed into the water, even there is enough salt. Men with horseradish eat it today ... The only thing I didn't like was that I didn't have to put the chicken skin in it - it doesn't smell like that, but no one except me understood it, ate it, and didn't frown. I cooked in a pressure cooker for 45 minutes, that's for sure

Another example of Chicken Roll.



Ingredients: chicken, lean pork, spices, prunes.
Preparation: in a heat-resistant sleeve and in a double boiler.

I also got SHE. A friend went to Moscow and bought it. So, if you wish, you can get out in Israel too. (They often go to St. Petersburg and Moscow) What can be tastier than homemade non-kosher sausage

yesterday I tried this miracle. A question for the professionals: how to get a product similar to Dolktor's sausage? What I got looks more like boiled pork. Very tasty, but I would like to get a product that looks more like boiled sausages or sausages: red: Is this possible?

And I get it SU-HA-YA !!! Both in the airfryer and in the pressure cooker !!! And in stores she is NOT SU-HA-Ya !!!

once again re-read all the pages (this is how life goes by) I'll try to add pomegranate concentrate. water and starch (except for spices, of course). Logically, it should be juicier and more tender. By the way, if there is a large mixer and a "guitar" attachment, then the batch is very homogeneous. I will try to add milk powder, but unfortunately this will increase the fat content. Although the taste should win. : wow: And I did it in two packages (inner and outer), it turned out not dry, but I can't compare with the store: '(All the same, you need to fill the meat with liquid (brine or wine) I saw a program about sausages and cotton patches, so the latter must go through this stage.

And fat !!!

a little sad. So far, the boiled pork has turned out (delicious, I can't say anything), and the second version of minced meat clearly gives off cutlets. I'll try to roll the minced meat in a blender. Usually the meat changes its taste beyond recognition after such processing (in the sense of a blender), but the pink color did not work even with the pomegranate concentrate. It certainly affects the taste (all the same, it is sour), but not the color. I am fine with color perception. (y) Chemistry is added to industrial products to get a pink color (you look at finished products differently) and, in principle, you can refuse the color of pronounced pink in favor of health: :) or add ground sweet pepper. I will try to achieve a "sausage" consistency. 8) I want to do something similar to what I ate as a child

The sausage in ham will not work - no matter how hard you try. Minced sausage is cooked in a casing, with the addition of all kinds of additives and preservatives, and in a ham maker - cooking takes place under the strong pressure of compressing springs. Therefore, even if you add water or wine to the cooking mass, it will still "squeeze out" them. All the same, the ham maker does not produce ham or sausage, but pressed meat! Very tasty, very harmless - how harmless it can be. And it turns out better if it is made not from minced meat, but from separate pieces - then it turns out not so much "squeezed out".

thanks for the information :) Now I know in which direction to work and experiment. Looks like vegetable additives have a significant effect on the difference in taste, since meat is meat

You probably need to cook less in a pressure cooker than in recipes. If you want some advice: you need to make some pieces of meat, and some with minced meat. If only in pieces, then when cutting it can crumble. It turns out pressed meat, very tasty, you can't buy that in a store. Good luck to you.

That's how it is with me. The chicken roll came out great. And from meat in pieces - everything fell apart when cutting.Although in the film, which was attached to the ham, it was the pieces that were put inside. Cooked in a pressure cooker on the "Beef" mode. In general, it is a failure with meat. I tried to make sausage in cling film. also cooked in a pressure cooker. The night hung on the balcony. Nothing to taste, but the color is gray.

[Shurshun]

Just received from Shurshun a ham (thanks again) and cooked a ham for the holiday.

The recipe turned out to be prefabricated, both in composition and in the number of recipes and tips used (I re-read the whole topic).

The beef was cut into cubes and marinated in brine: water, salt, lemon juice, bay leaf, pepper, cloves.

Cut the pork and roll it in the barbecue seasoning.

A day later, I cut the meat from two chicken legs, then I made minced meat from a part of chicken meat, a part of beef, onions and carrots, added 2 egg whites, dried paprika, 1 tbsp. a spoonful of semolina, a little more spices, and mixed with pieces of prepared meat.

Stirred and stuffed ham (with foil). The mushrooms and pistachios didn't fit anymore. I left them for the next experiment.

I put it in an iron bowl of water and in the oven. Here's what happened.



Nothing disintegrated, the taste of cutlets was not observed, it turned out not at all dry, the light blotches are not lard, but chicken. We liked. The main thing is without soy, dyes, and other "disadvantages".

For residents of Ukraine
It is possible to order hams from Russia. We have some problems with this, but we really want hams. The larger the order, the cheaper they will cost. And I really want to save money. I will take care of all the problems of sending to different cities of Ukraine

[Ukraine]

Offtopic!
Ukraine! If you order ham makers across 7 hills, grab a bottle of liquid smoke. A bottle costs 80-90 rubles, but ... a very interesting thing. I have not seen her anywhere, as in 7 hills. And the result makes a strong impression on the guests.

[THIS]

And we have THIS is in the market on trays!

Hairpinand how is this liquid smoke used? Intuitively I understand to give smoked ham flavor, and more specifically - where, when and how much?

Buy tomorrow for new experiments!

[Luysia]

Luysia , a couple of drops into the meat mixture before stuffing into a ham maker, and stir ... Do not drip a lot, it will be bitter ...

Or 1-2 tablespoons (if not as greedy as Pakat)
And no kidding, then take it and experiment. Not necessarily ham. Even in the oven. If the guests are crazy about the smell, then the smoke is good. My husband doesn’t put it in coffee!

Thank you, good people: spread from 2 drops to 2 tablespoons!

And after that you think it became clearer to me?

And 1.5 kg of lime meat at our prices is tantamount to a crime!

[Luysia]

Luysia , Hairpin, liquid smoke, it can be different if I own
I will add 2 tablespoons, it will be impossible to take in the mouth, from bitterness ...

[Pakat]

Pakat, now everything is clear, overseas and sugar is sweeter!

But what about the "unusefulness" of this additive, what is it made of?

[Luysia]

Luysia, I have liquid smoke from Moscow ...
This is a tincture of smoke on water, it won't hurt your health a little ...

[Luysia]

Luysia, I have liquid smoke from Moscow ...
This is a tincture of smoke on water, it won't hurt your health a little ...

And the smoke of the fatherland is sweet and pleasant to us ...

And the tincture of smoke on water - how it sounds!

[Pakat]

And in St. Petersburg liquid smoke has been sold in almost all stores for several years. And earlier they were transported from America. (Pakatprobably closer than from Moscow?)

[dopleta]

dopleta, we have now also appeared, before it was not, but from Moscow, sometimes, the opportunity is easier than from America ...

I somehow saw a program about smoked herring on TV, so they said that manufacturers now do not smoke it, but use liquid smoke, in order to save money, and this smoke is unhealthy, because it somehow consists of some (I don't remember) chemistry ... I don't know whether to believe it or not

I also read about the dangers of this "smoke", and threw out a new bottle without a twinge of conscience. For three years now I don't even think to buy. Although before, in almost all dishes, she poured ~ 1 tsp.l.

In this life, everything is harmful ...
And life itself is harmful - people die from it ...

[Pakat]

Pakat

Life is a vessel. And the filling of this vessel largely depends on us.

Firstly, there is a difference in what physical state we will meet the autumn of life ... Agree, those who are without fanaticism, but still monitor their health, look more attractive and healthy than those who neglect it?

And people of childbearing age have no right to forget that they are potential parents, and the life and health of their possible future children largely depends on them.

Any motorist knows that it is impossible to use refueling and lubricants! The car will not last long, it will bend.

Why do people tend to throw into their "furnace" everything that can be conventionally called relatively edible?

Qween ,

I also read about the dangers of this "smoke", and threw out a new bottle without a twinge of conscience. For three years now I don't even think to buy. Although before, in almost all dishes, she poured ~ 1 tsp.

I respected you even more. Food should not only be tasty, but also healthy!

By the way, you can achieve a "smoked" taste by putting a little prune.

[Qween]

Qween ,

I respected you even more. Food should not only be tasty, but also healthy!

By the way, you can achieve a "smoked" taste by putting a little prune.

Gourmet , Thank you .
I can proudly say that in my refrigerator there are no such "store" "products" as ketchup, mayonnaise, croutons, Coca-Cola and other "delicacies".
And we respect black-nosed.

Ketchup ... croutons ... mayo not ... I personally do not add mayonnaise to tea and coffee ..... It has long been known that all the best is either immoral, or illegal, or leads to obesity

I went to the site of Beloboka. I keep looking at the ham maker and understand that I really want this thing !!! Here's what I found on the manufacturer's website:

Portal BAKERY, the only website in the Russian Internet, entirely dedicated to homemade bread makers,

BELOBOKA's discussions were seen on the forums:

- Homemade ham >>>

This forum is entirely dedicated to BELOBOK, which is the merit of the site moderator ElenaBo.

ElenaBo, low bow to you!

Yes, we stopped even buying smoked capelin, although I love it very much, and all after I could not immediately wash my fingers ... from the "not very harmful" liquid smoke. They were deep yellow.
Excuse me, this very dregs (liquid smoke), I didn't even buy to try it. And after all, we buy Belobok so as not to eat it is not known what is called a sausage from the store, so why stuff a natural product is still unknown than from a bottle ... With some experience, everything can turn out very tasty anyway, but for guests it will be unusual already that it is prepared at home with your own hands.
Excuse me, fans of "bottle smoking", I didn't want to offend anyone with my performance !!! But she spoke for those who still ask, is this product very harmful?
I think that it is harmful and very, especially for people suffering from diseases of the gastrointestinal tract and children ...
I tasted my ham 2 times ... Normal, tasty, but for the holidays I just baked a piece of meat, marinated, as expected, in foil in the oven, I can tell you no worse ... Everyone really liked it. And the sprinkles around the piece were all in place, that is, the breading. So those who, for some reason, cannot buy themselves a ham, do not be discouraged, this is a good thing, but far from necessary! ...

Here is the answer to my letter. Has anyone already bought a ham maker this way ?. I am confused by 100% prepayment. What if they don't send or some kind of marriage?

I have not bought, but I think that you should not be afraid of prepayment. I myself sell a lot on the Internet at auctions, and people transfer money to me - I always sent them everything. And then the firm, they can not help but send.