Homemade ham (collection of recipes for ham mills)

[afnsvjul]

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

afnsvjul , 2kashevar bought recently in the same way, everything was sent very quickly, write to her in a personal, she will tell everything, a girl from Volgograd
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&action=profile;u=16788

Finally, I got my hands on it, put everything aside and put it off for later, but came across a very simple way, which prompted me to cook ham.

It is just for those who do not have a ham maker and have no desire to tinker with a load, and generally simple to the point of disgrace, and it turns out this method has long been known - in a foil bag of juice

Only I did not cut it, but stuffed the meat through the hole and tamped it with the handle of a tablespoon.

It turned out deliciously delicious, here:

BLIMEY!
Give me a link.

[julifera]

julifera, a beautiful saltison turned out.
I've also been doing this for 4 years now, I read the idea of ​​using a juice bag for cooking.

I tried this miracle yesterday. A question for 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 it possible?

Something similar to sausage is obtained from the Chicken Flan recipe from Goodkuk 🔗 Only the chicken breasts are a little dry, I take either pork or turkey (but not the breasts). And without bell pepper. Try it!

[natamylove]

BLIMEY!
Give me a link.

natamylove here is one where the subtleties of preparation are well demonstrated and given, which package to take and which not:

🔗

This ham has a very funny name - saltison

My dad called this extra hanging parts of the body all his life -
babehi, balabukhi, and the tummy - called saltison.
That's why I laugh nimaga from this name

My additions:

1. I took a half-liter juice and gelatin about 15 grams, so that it probably took.

2. Sprinkled in addition to the seasoning for grilling with juniper (Cykoria firm, one of the few where there is juniper and not half crammed with salt and sugar as, for example, in Edel for grilling)

More chili, and other red peppers, lots of garlic and the versatile Vegetta seasoning instead of chicken broth.

I can't add live peppers and carrots, because then my son will refuse to eat flatly.

3. Water - no, no, to freeze for sure.

4. Chicken fillet gives dryness, so it cost only legs, 3 huge legs were crammed into half a liter (without skin, of course)

5. More important:

For 1 hour, the top was not ready, so I moved the bag into a HIGHER saucepan, propped it with jars on the sides, just in case, added boiling water to the drinking hole, if it gets hooked with water, it starts to peel off and let the broth through and CLOSED the LID.

gave another 30 minutes

I think if I did it right under the lid, then everything would be ready in 1 hour

If you do not shove it into the hole, but do it exactly like by reference, with cutting the package from above, then it seems that this is absolutely not labor-consuming at all, the main thing is not to float up (I think if you take a narrow pan, then it will not float, in my bucket did not pop up)

I really want a ham, but I'm worried about how it gets cut after cooking, doesn't it fall apart? is it worth the money?

But I'm thinking of looking for a stainless steel saucepan (it's not a ham maker and it's convenient to wash it) and a lid with a smaller diameter, so that I could climb inside freely + a 1-2 kg weight (push into the baking sleeve so that it would not come into contact with meat broth) for oppression on the lid and the ecological ham maker is ready! And if you are too lazy to wash the form, buy baking buns that are deaf on one side, so that you do not suffer with strings. And no cans or juice cans!

[ZHIRULKA]

But I'm thinking of looking for a stainless steel saucepan (it's not a ham maker and it's convenient to wash it) and a lid with a smaller diameter, so that I could go inside freely + a 1-2 kg weight (push into the baking sleeve so that it would not come into contact with meat broth) for oppression on the lid and the ecological ham maker is ready! And if you are too lazy to wash the form, buy baking buns that are deaf on one side, so that you do not suffer with strings. And no cans or juice cans!

ZHIRULKA, no, well, where was your valuable thought before

Just today I was winding around the city and came across narrow high liter enamel mugs.
And something did not let me go from them, but why she told me I could not understand everything, that is, I could not remember.
I understand what is needed, but why I don't remember

Cool idea, great!

Only one question worries me as always - is boiled cellophane not harmful?
Because in the microwave there is exactly cellophane and plastic dishes - they give nasty things to food.

[natamylove]

natamylove here is one where the subtleties of preparation are well demonstrated and given, which package to take and which not:

🔗
Thank you very much, I will soon dare to try

[Saltison, from chicken]

So many questions about packages and ham in them that I decided to publish this recipe on our forum

Saltison, from chicken

Author - va-yur
🔗

When preparing this dish, first of all, you need to approach responsibly to the choice of "dishes". Need a milk or juice box. The box must have an inner foil lining and an outer bottom without corners.



Look, the bottom of one box is glued to the corners. This box will not work for us. The second box is glued without corners, and foil is visible at the gluing site. We will take this box.



I needed two boxes. The foil coating is clearly visible in them.



Remove the skin from chicken legs or thighs and cut off all the meat from the bones. Skins and bones can be used to cook broth. Cut the meat into not very large pieces. I like to take one chicken fillet for every 3 legs. Then, when the saltison is cut, the meat looks more beautiful. White pieces of meat alternate with dark ones. Salt the chopped meat, pepper, squeeze or chop the garlic without sparing. It imparts a good flavor note. If desired, you can also add onions, herbs, carrots. I also added red bell pepper. I did not cut the carrots, but put them in boxes in the meat. I needed a festive look. And then sprinkle it all with gelatin. Stir and let stand for about 20 minutes. 20-25 grams of gelatin are enough for 1 kg of chicken legs. We put the meat in boxes, there is no need to tamp it, it will settle by itself. There is no need to fill the box to the very top. Fill it up to 2/3 of the height, so that when boiling, the juice does not "spill out" through the top. Usually, one liter box holds three legs and one fillet.



We take a saucepan that is suitable for the height of the box, put a towel on the bottom (this is recommended, but I didn’t do it), put the box and slowly pour water around it. The water should be up to meat level. If the box pops up, then it is recommended to put a mug of water directly into the box on the meat. We put the saucepan on the stove, bring the water to a boil and tighten the fire so that the water gurgles little by little like when cooking jellied meat. Let it slowly cook for 1.5-2 hours. After half an hour, the released juice is checked for salt. You don't need to add any water to the meat. It is assumed that there is enough water when washing the meat and the released juice. But it turned out that for some reason there was no liquid at all this time and I added half a glass of chicken broth to each box (plain water is also possible). Check periodically that all meat is immersed in the liquid. During cooking, the pieces of meat will stray into the center, and the juice that stands out will be around them. At the end of cooking, carefully remove the bags. If there was a mug of water on top, remove it in advance. It is advisable to hold the bottom of the bottom with a slotted spoon for insurance. Suddenly the box was not of high quality. Leave the boxes to cool overnight. Put them in the refrigerator in the morning. As the jelly hardens, so the saltison is ready.Place the box under a stream of hot water for a second, cut it open and remove the saltison.



Thanks to the Author for the recipe provided

Why cook in a bag, risking it falling apart? I have been making such a ham (saltison) for a long time, in a slow cooker, and I use the bag only for molding, when everything is ready and cold. The topic is on the site.
Those who don't have multi can do the same in a saucepan under the lid ...

....... stumbled upon narrow tall liter enamel mugs .....
Cool idea, great!

........... Because in the microwave there is exactly cellophane and plastic dishes - they give nasty things to food ................

From my own experience in enameling, everything still sticks, and even more so if it is used in the oven. Yes, and it is easier to launder a stainless steel, and it will last forever. - that's why I want a stainless steel.

And about cellophane, I am also against it and do not trust him much, although this one is designed for high temperatures, although I use it, of course, albeit with a creaking heart.

Yes, thousands of options can be found on the internet, including on our forum, if your head cannot think of something and guess

Girls, what if these mugs are laid from the inside with foil, as they do in a ham maker? It will be easier to get it out, otherwise you won't get it out of the mug.

the fact is that I do not buy milk or juice in bags. Can I up my sleeve? such an option has not been met by anyone?

ZHIRULKA! I bought stainless steel mugs in the store of goods for TOURISTS !!!
There were different ones, I baked cakes in them.

[B. T. I.]

B. T. I., dyakuyu! Let's go and see, but tell me where to get the 2kg weight?

What is it!!! Everyone has such a soulful ham, but I have some kind of dry cutlet. How can I make such a juicy and tasty one?

[Yulya.Yalta]

What is it!!! Everyone has such a soulful ham, but I have some kind of dry cutlet. How can you make such a juicy and tasty one?

Before cooking the ham, I read the whole topic for the first time and it turned out the ham "National team", not dry and tasty at all (answer number 432), try it, and you might like it.

Yulya.Yalta, from what did you make your "dry cutlet"?

I also seemed to read everything ... I made garlic from chicken breast and pork (in half) there, rum, coriander ... Actually, of course, I overexposed it in the oven I think next time I'll try to cook
Where is the answer 432?

Where is the answer 432?

And this is here (in this thread) page 29.
Each answer in the topic has a number - an inscription above the line, for example, your previous answer:

Homemade ham
"Reply # 476: Today at 16:58:41"

And this is here (in this thread) page 29.
Each answer in the topic has a number - an inscription above the line, for example, your previous answer:

Homemade ham
"Reply # 476: Today at 16:58:41"

But I didn't notice the elephant ... Now I see it, thanks

Yulya.Yalta have you lined the ham maker with foil? I put 2-3 tablespoons of mayonnaise for juiciness and starch instead of semolina. You try and everything will work out.

Yulya.Yalta have you lined the ham maker with foil? I put 2-3 tablespoons of mayonnaise for juiciness and starch instead of semolina. You try and everything will work out.

Foil laid it out. And the mayonnaise was afraid that there would be a cutlet flavor. And what does semolina and starch give?

Semolina and starch are put for a bunch so that the finished product does not crumble. Chicken and pork cook quickly. If you cook in the oven, then 1 hour-1 hour 10 minutes at a maximum of 200 degrees.

the fact is that I do not buy milk or juice in bags. Can I up my sleeve? such an option has not been met by anyone?

Now I don't even lay out a ham maker with foil, but insert a special sleeve for baking into it. And already in it I put stuffing and stuff. I like it this way more than in foil - it turns out juicier. I think it will be possible to do it just in the sleeve, but it usually has a rather large diameter - there will be sausages. Any heat-resistant shape can be lined with a sleeve.For example - a cake pan, then the ham will have a square cut.

Thanks for the advice, I'll try it in a week, ducks are growing up in the yard.

[natamylove]

natamylove, sho duck, ostriches to grow nadot, you take a thing in your hands ...

everything is still ahead, I moved to the countryside for 7 months. already there are ducks, geese and goats. And this is just the beginning. Strasov is unlikely, but it is interesting to have a turkey - the male grows up to 18 kg.
Yesterday I was with a friend, I saw a male turkey - he has such a strong hatching instinct that he walked around, there were no chicks, grabbed the puppy, put it under his feathers, and hatch. I have not seen this yet, both are good-warm.

Here is my first ham
Pork - 600 gr
Veal - 600 gr
Chicken breast - 1 pc.
Finely chopped meat, salt, pepper. I put everything in a ham, cooked for 2 hours. It turned out to be rather dry.

Here is my first ham

The ham is beautiful! Is it a bit dry? Didn't you use foil or heat-resistant sleeves? Or did you use it and still get a little dry?

I used it, the current is still rather dry.

I used it, the current is still rather dry.

Don't worry too much - a lot depends on the meat itself! I noticed myself - the recipe is the same and the ingredients are the same, but it turns out differently every time (I'm talking about the meat baked in the sleeve, I think the same is the case in the ham maker).

I used it, the current is still rather dry.

I also received a dry ham in the beginning. Then my mother advised me to add lard. Now I buy lean beef, pork with a little lard, twist everything with onions and garlic on the largest grinder grill, add spices, salt, preferably sweet pepper, you can add olives or pickles. I put it in foil, in a ham maker. I pack the ham itself in a baking sleeve. In a bowl of hot water in the oven for 1h20min. I liked this option the most. By the way, cool jelly is obtained in the sleeve after cooling in the refrigerator.

Made a ham today. It turned out to be very juicy and tasty. Instead of beef, I put chicken breast, pork with a little lard, onions, garlic, spices + large pieces of paprika, olives with paprika, salt. Meat through a large grinder grill. Time 1 hour 10 minutes.

[NatalyMur]

Don't worry too much - a lot depends on the meat itself! I noticed myself - the recipe is the same and the ingredients are the same, but it turns out differently every time (I'm talking about the meat baked in the sleeve, I think the same is the case in the ham maker).

Thank you! I'm not upset, it's nothing))

NatalyMur I also received a dry ham in the beginning. Then my mother advised me to add lard.
My mother also advised so))))
Here's my second experiment:
The chicken breast and veal were ground in a blender, a little veal was cut into small pieces, champignons, red and yellow peppers. Packed in a sleeve and ham. Cooked for 2 hours.

marysichca
Class! A beautiful ham! I especially like the sprinkles of pepper
I took my ham to my mother in the hospital, gave an order for a ham maker. Drive to the other end of the city. But our brother - a lover of homemade ham will arrive !!!

marysichca
Class! A beautiful ham! I especially like the sprinkles of pepper
I took my ham to my mother in the hospital, gave an order for a ham maker. Drive to the other end of the city. But our brother - a lover of homemade ham will arrive !!!

Thank you!! Health to Mom !!

marysichca
Thank you

Girls and who did that ham in the airfryer?

There is no such device available. But I looked at the recipes - cooking is similar to the oven.

Tomorrow I'll pick up my ham, I want to marinate a whole piece of meat in dark beer today according to the recipe from Admin. I will do as you know in the first place, can you advise something? How much water do I want to pour in the oven? or is it better in a saucepan?

DJ
Try it.I did it with pickled meat, but I didn't like it. Although it's a matter of taste. Maybe not so pickled. Then tell us how you did it and what happened. I make the ham in the oven in a bowl, put the ham, pour 2-3 cm of boiling water. Good luck!

The meat is marinated, tonight I will do it in a saucepan on the stove. I understand what is needed for the ham maker to be completely in the water? and how much should you cook in a saucepan, 1.20?

Yes, completely in the water. I cook for two hours.

When will it be cooked to cool and put in the fridge in a ham maker? or pull it out and then put it on?

I take it out, let it cool in a ham maker and then I take it out of the ham maker and into the refrigerator

Thanks to everyone who responded!
Here is the result of my creation.
🔗
that's in the context
🔗

Dalala recipe from Admin. Whole piece. soaked in beer for a day.
The ham tastes like beer.

The ham tastes like beer.

Appetizing view. I don't like beer. But this is a matter of taste. But for beer lovers - a thing