Homemade ham (collection of recipes for a ham maker)

It looks very tasty, that's just beer ... All my adult life I did not like it.

Thanks to everyone who responded!
Here is the result of my creation.
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that's in the context
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Dalala recipe from Admin. Whole piece. soaked in beer for a day.
The ham tastes like beer.

Very good vitchina!

I am reading, reading this topic, but I don’t have a ham and aero grill, but I also make ham and sausage (in natural casings). I decided to show my photos too.
Here is the result of a low-fat pork shank (you can add a boiled tongue or something else tasty):





The shank is not dry and the pieces stick very tightly together. No gelatin is needed.

[Qween,]

Qween, for those who are especially "smart" - is the upper part of the pork leg stuffed and baked in the oven?

If not, how? Looks very appetizing!

Qween
This klaass, it took my breath away ...
The recipe for the studio

The result is wonderful! And where are natural casings (and sho tse take?)
Can I wrap it in a skin?

[Luysia]

Luysia , no, it's not a whole shank.
I do it differently from the whole. I’ll tell you.

And it was like this:
Boiled 3 pork (front) shanks until the bone is separated. Chilled, and cut into pieces, added garlic, pepper, and a little broth.

I buy pork belly at the market. He is already treated, and perfectly clean.
I, just in case, soak it in some water with vinegar.
Then you need to turn it inside out, stuff the shank with pieces. Sew up the cut, and cook for 30 minutes on one side, and 30 minutes on the other. At the same time, the casing shrinks and presses the filling.
Then put it under oppression. And when it cools down, it looks like this:



You can also ask the butchers on the market for such casings: cyanosis and cecum. If necessary, I can tell you more.

Sorry for such details.

[Luysia]

It is clear, we call it saltison - when the stomach is used.
Childhood memories - my grandmother did that.

It's tasty, but I definitely won't do that (I'm very happy when my husband dismantles a chicken for "spare parts" and I don't have to do it)

But the legs for the jellied meat are only mine, I clean and I can only eat my own jellied meat (well, and my mother's, when she used to cook).

Luysia , no, it's not a whole shank.
I do it differently from the whole. I’ll tell you.

Therefore it is necessary, please tell us!

[Luysia]

Luysia , and we make saltison from a pork head. I can't eat that. It turns out bold, and in general ...

And from a whole knuckle like this:
I cook the front knuckle until the bone falls behind.
I throw out the bone, and rub the shank inside (where the bone was) and outside with a mixture of garlic, herbs, pepper and a little salt. I put it under oppression until it cools.
All . It turns out such a delicious "sausage".

You can also ask the butchers on the market for such casings: cyanosis and cecum. If necessary, I can tell you more.

I ask for details in the studio

Qween
It's certainly delicious, but I probably won't dare to do this ... You can erect a monument But how cleverly it is thought to compress the meat by compressing the stomach!
It's easier for me in a ham maker

And I made ham in two ways: I boiled it and baked it in the oven. The result is the same. So everyone?

And I made ham in two ways: I boiled it and baked it in the oven. The result is the same. So everyone?

I just did it in the oven, but I'm wondering - the result is the same for you, but what is the result?

Girls and who did that ham in the airfryer?

I did. Dry.I, however, are dry in the pressure cooker, but in the airfryer it is dry.

[Alim]

Alim, pork stomach, pork cecum, beef cyanosis (intestine) - these are shells with different diameters. Homemade meat sausage requires pork small intestines.
All this can be bought already prepared, pure, on the market.
In such casings, the juice does not flow out, but remains inside. And the meat will not turn out dry. At the same time, everything is compressed by itself.

I can't decide whether I need to buy this ham maker or not. As if everything is already working out great. And the ham pops up in my thoughts all the time.

[Qween]

I can't decide whether I need to buy this ham maker or not. As if everything is already working out great. And the ham pops up in my thoughts all the time.

Qween , if you get ham and sausage in the same ways that you have the opportunity to buy blueberry and other sausage delights, then you don't need a ham maker at all, the result is not the same - it seems like this, but not like that
I played and removed it.

Although, of course, everyone has their own

[Admin]

Oh, Admin, I had to share my doubts earlier! You’ve been playing this ham in full. Therefore, after your answer, all doubts have disappeared from me

Today I made a second ham. This time I did it from pieces, as in the video for white-sided. It tastes better. but still a little dry. Cooked for 90 minutes. I think I can try to boil less, but I'm afraid that either it won't boil or it won't be well pressed
I think you need to try to make minced ham with additives, you might like it better.

Make the minced ham and small pieces of bacon.
The ratio of minced meat: pieces of meat: bacon = 2: 1: 0.5
I also add 0.5 tsp. agar-agar, previously soaked in 100 ml of milk (water).
Pieces of meat are pre-marinated either in soy sauce or in very spicy Georgian adjika (0.5 tsp for 400 g of meat).
The result: a dense, non-decaying ham. I cut it into very thin pieces - cut in one layer. I like this ratio and taste the most.
Yesterday I tried to put a couple of slices of fresh Bulgarian pepper in the middle: I didn't like the taste

And here is my first "Masterpiece".


Only now, not everything fit into the ham maker. Can anyone give an idea of ​​where and how to apply that meat mixture (with salt, spices, egg, mayonnaise) that did not fit?

What a pretty one!
And from the extra mixture, I make cutlets, meatballs, after adding buns soaked in milk (for meatballs) or boiled rice (for meatballs)

Only now, not everything fit into the ham maker. Can someone give an idea of ​​where and how to apply that meat mixture (with salt, spices, egg, mayonnaise) that did not fit?

And I froze what was left (though quite a bit) in a small tray and added it to the next ham!

Girls, I also tried my ham today, this is what happened, tasty, but dry and I probably tamped badly, that's why it falls apart in places

In my mixture, part is twisted into minced meat, and part - in pieces. But I am confused by the freezing of the mixture, if an egg, spices, mayonnaise, starch, salt are already mixed there. Doesn't it interfere in any way?

Girls, I also tried my ham today, this is what happened, tasty, but dry and I probably tamped badly, that's why it falls apart in places

Beauty and yummy
And it was badly tamped, because the pieces are large.

In my mixture, part is twisted into minced meat, and part - in pieces. But I am confused by the freezing of the mixture, if an egg, spices, mayonnaise, starch, salt are already mixed there. Doesn't it interfere in any way?

You can really freeze it and add it to the next ham, or you can twist everything again in a meat grinder on the middle wire rack and add a thread or a roll or potatoes, whoever adds something for the cutlets ... I fried already without adding anything else - very it turns out delicious ...

[NatalyMur]

NatalyMur, oh, and really, so inconvenient that I did not completely unsubscribe about the result.
I like my ham, I mainly make mixed minced meat, add an egg, champignons, bell pepper, when starch, when semolina (I like starch less) and spices (moreover, if I put only black pepper, without any other seasonings, again I like the result better).
I just decided to ask who cooked in different ways, do you have the same result, taste or different (of course, from the same ingredients)?

Hello everybody ! I read about the ham, my husband bought it, and yesterday I decided to try it. Made according to the recipe from the book "Moulin Rouge". Something just yesterday was upset, the first pancake turned out to be lumpy - part of the ham fell apart and a little dry. Climbed in the evening late at the forum, read. Like and thrombosed ... Maybe I should have added mayonnaise - I don't know. Only once again I realized that everything turns out by trial and error. (like with bread). Well, I don't despair at all - I will try again and read your comments, which are abundant here.

[Luysia]

Luysia , and cook for 30 minutes on one side, and 30 minutes on the other.

Do you need to fill in water completely? Or only half? It turned out very appetizing, you want to try to do something similar too

I have been using the ham for a month now. What can I say. I don't like the oven option. Dry. The same roll from a shank or from a flank is tastier and better for me. Recently, I only do it in a saucepan (cook). There is a baking sleeve inside the ham and outside too. in this case, the juice does not flow out so much and does not mix with water. Then, when I remove the ham from the pan while cooling down, I pour the juice accumulated in the outer bag directly onto the top lid of the ham. Not all of course, but part of it is absorbed. FROM meat stopped on meat with legs + minced chicken. Pre-marinate the meat in beer with spices, then sprinkle it with gelatin + a little semolina, add mushrooms (I liked pickled mushrooms most of all) and press. So pink and juicier than in the oven. BUT all the same, the ham maker is in my opinion, to indulge.
And the last time the hand slid down the fat wall when pulling on the spring - the result of the unfolding of the hand is very, very specific
So the citizens are more careful. And the brawn in the stomach is yes - a memory from childhood. Sometimes I do.

And the last time the hand slipped along the fat wall when pulling on the spring - the result of the unfolding of the hand is very, very specific
As I understand you ... I did it on the weekend for the first time and cut all my hands, it still has not healed

I made the ham only 2 times, I made it in two bags, an internal and an external one. So not only my inner one is torn (as soon as I close the lid), and the outer one during cooking. Brewing, boiling like everything is in order, I take it out, and it pours from it. What to do?

DJ
I do it in the oven. There is foil in the ham maker, then into the sleeve. Some water in a bowl. Time 1 hour 10 minutes. (this is without beef). It turns out juicy and still tasty jelly. The foil of course will tear a little with hooks from the spring, but the sleeve should not.

[krapivka]

Do you need to fill in water completely? Or only half? It turned out very appetizing, you want to try to do something similar too

krapivka , water must be filled completely.

[tuskarora]

And I do not completely fill it, somewhere 3-5 cm and I make sure that it does not boil away. The experience is not great yet: I did it 2 times. The last time the composition is as follows: veal 0.5 kg in pieces, minced pork, pickled cucumbers, spices. Inside - foil, on top - sleeve. It turned out delicious.
tuskarora , I sympathize. I also cut my hands for the first time specifically.

thanks :) I will definitely try to do it ... I already ordered pigs at the market. stomach

The other day we bought a ham in a store, here is a view in the cut

When we asked the seller why it is overflowing, the girl replied that it is normal that the meat glows "- It's raw smoked ham!" She did not accept it back, despite the fact that the cost per kilogram is more than 100 UAH.
This was the last straw, now only homemade ham.

Yesterday I made ham: minced meat, pieces of meat, bacon, added gelatin. She did not take a picture, it all disintegrates. But progress is no longer dry.

I've already got my hand on the ham.
In order not to disintegrate, you need to put a lot of minced meat, ground with a blender into a homogeneous mass.
I have the following proportions: 400 g of minced pork and chicken, 400 g of finely chopped chicken thigh meat. I add 2h. l. salt, 1/2 tsp. spicy Georgian adjika and 1/2 hour. l. Provencal herbs (steak seasoning), 1/2 cup milk.
I mix everything well (5-10 minutes). I put it in a ham maker with a baking sleeve. I cook 1h.
I cool it at room temperature, then overnight in the refrigerator, without removing it from the ham. In the morning the ham is ready to eat

[Lyulёk]

Lyulёk Is this your complete recipe, or are you still adding pieces of meat and lard?
It takes one and a half kilos to make a ham. meat, and you have 800 gr. is it not enough?
Meat in a blender will the meat grinder go?
Your ham looks just like a purchased yum yum Beauty!
I want the same!

[Lyulёk]

Lyulёk Is this your complete recipe, or are you still adding pieces of meat and lard?
It takes one and a half kilos in my ham maker. meat, and you have 800 gr. is it not enough?
Meat in a blender will the meat grinder go?

I have described in full the entire bookmark in the ham maker:
I have 1.2 -1.3 kg of meat leaving: 400g chicken, 400g minced pork, 400g chicken thighs, finely chopped. I don't add lard, because I take fatty minced pork.
It will not be enough to twist the minced meat only through a meat grinder, you need it to be a homogeneous mass. Maybe you should twist it a couple of times through a fine grate.
I cut the meat from chicken thighs finely.
All components, including milk, are mixed for 5-10 minutes. I heard that some are mixed in a bread maker (mixer), but I have not tried it. ...

[Lyulёk]

Lyulёk and in what do you cook in a saucepan? Is the outer sleeve torn? Do you lay it down or put it on?
Sorry for the large number of questions

I put my sleeve only inside. Of course, there are small breaks, but the minced meat still holds the juice.
I put the ham maker in a high saucepan (for 6 liters). I read that even if you put it (for example, in a duck), it also turns out well. ...

Girls, can I use a simple bag instead of a sleeve (I forgot to buy it today)?

Girls, can I use a simple bag instead of a sleeve (I forgot to buy it today)?

The sleeve does not melt from the high temperature, but a simple package ...

Hurray for me too today they will bring ham!

Yesterday I did it according to a different recipe, I took the Cradle recipe as a basis. Chicken thighs (with bones it was 850 g, but how much it became when I cut it I don't know), minced chicken 300 g, minced pork and beef 350 g, salt 2 tsp, pepper, garlic, dill, 3 pcs. champignons (large) 1 tbsp. l semolina and 1 tbsp. l is gelatinous. I mixed everything well, put it in a ham maker with a baking sleeve, and cooked for 1 hour and 30 minutes (held it longer, just in case. It turned out very tasty and juicy. Now I will always do this

and as I ripped my finger on this Freddy Krugger, I abandoned my ham maker. The scar healed for a long time, but the fear remained ...
Such a ham from Cradle with Mushy is appetizing It's time, probably, to rehabilitate my Beloboka and also try these recipes. I will ask my husband to tighten the springs

When I did it for the first time, I also cut myself badly, but we are such meat eaters, but this time everything turned out so quickly and easily.
So, come on Zest, join us, get the ham maker.

Yesterday I did it according to a different recipe, I took the Cradle recipe as a basis. Chicken thighs (with bones it was 850 g, but how much it became when I cut it I don't know), minced chicken 300 g, minced pork and beef 350 g, salt 2 tsp, pepper, garlic, dill, 3 pcs. champignons (large) 1 tbsp. l semolina and 1 tbsp. l is gelatinous. I mixed everything well, put it in a ham maker with a baking sleeve, and cooked for 1 hour and 30 minutes (held it longer, just in case. It turned out very tasty and juicy. Now I will always do this

[/ URLSlya, tell me what you put your Ham to boil, what is the temperature and how much water?