Homemade ham (collection of recipes for ham mills)

[Hairpin]

Hairpin , you know, judging by the photo, you melted fat not from lard, but from the underwire. Fat is melted from it not as efficiently as from lard.
Best for lard is the inner fat and mesh. But lard is not extracted from the podperevka.

It is a pity, of course, that it did not work out as desired. But I think it still turned out deliciously.

[Queenie!]

Queenie!
1. It turned out delicious.
2. I know what an undercrown is !!!!!!!!!!!!!!!!!!!!!!!!! Wow, what a smart one!

Good evening.
Take to the ham lovers club.
Sorry the whole forum could not read I fall asleep.
I was interested in how you make ham. I did it several times in a milk tetra bag. I just want to try it in the bank. I have a question for the girls who did it with agar. Maybe there is a recipe, so excuse me for asking. How and how much to add it.
I really want to make homemade sausage, but we have problems where to buy intestines.

[Queenie!]

Queenie!
1. It turned out delicious.
2. I know what an undercrown is !!!!!!!!!!!!!!!!!!!!!!!!! Wow, what a smart one!

Hairpin! Boil undercakes with sptium (bay leaves, various peppers, peas, salt) until soft, cool slightly, coat with crushed garlic, sprinkle with ground pepper, wrap in foil or foil and let cool overnight in the refrigerator. It's very tasty

But I look at the undercloths in the market, but I don’t dare to buy, I don’t know what to do with him. Is he so cool, with titties or am I not talking about that?

it, aunt Besya, it. Undercorns in Ukraine, bacon in the rest. The cranium is the belly, actually.
Rub it with salt-garlic-pepper, let it rest and roast in the oven. Or roll up a pretty piece under the same dressing, tie it with coarse thread and bake. And my friend's mother has boiled eggs inside such a roll. There are a lot of options.

Girls, I'm here :) I made my first "ham". Alas, the first pancake ... It turned out rather dry and somehow bland. Made from minced pork and finely cut chicken meat (fillet). Pepper, salt, of course. Made in the oven. Probably next time I will try to cook, I really hope that it will work out

[Selina]

Selina, if you take the neck of pork, and instead of chicken fillet - legs, it will turn out to be more juicy. I also add chopped pork tongue and 1-2 tablespoons of mayonnaise or sour cream. I put a little garlic - 2-3 medium cloves per 1 kg 300 g minced meat. Well, as you yourself noticed, if you cook, then it will also be more potent. I cook in a pressure cooker.

kava, thanks a lot I will try. I got out of the situation by finalizing my "creation". I cut the ham into slices, rolled it in lizone and fried it. The result is delicious soft and juicy meatballs :) This is a wonderful way out for a not-so-successful ham.

I also tried to make a ham. Took assorted minced meat, chicken breast and turkey goulash - in pieces, boiled mushrooms. Part of the mushrooms, the onion - ground in a blender, and part of the mushrooms whole. Mixed everything, added spices, salt, 1 egg (beat with a fork), mayonnaise, 1 tsp. semolina and left in the refrigerator overnight. In the morning I put a sleeve in the ham maker, put the minced meat and put it horizontally in the pan, cooked for 1 hour and 20 minutes. Here's what happened.





It seems to me that due to the mushrooms, it is not very dry. My homemade ones liked it, although, to be honest, I expected something more interesting and similar to a shop ham.

Elena, I understand - a bag of juice like "Sandora" ??, but it does not burn ?? I want to try ..

So I got hurt with a ham Girls, be careful !!!!

[Lyulek]

Girls, close the ham in the way suggested Lyulek (described above). There is no chance of getting hurt.

Hello everyone! I have a ham and I have already made my first ham. Impressions? I described them in a letter to the developers of the ham maker. I sent them a letter via the official website. I think that my letter will not get to the site in the reviews section, so I quote:

"Good afternoon! Now I am the owner of your product, Beloboka's ham. I have already tried it and decided to share my thoughts with you."

I want to thank the creators for the idea. It is very reasonable and necessary in our time.

The only thing that never ceases to amaze me in the Slavic peoples is a unique, ingenious mind and a complete lack of concern for design and convenience. Gentlemen, please modify Belobok! The top edge of the ham maker is extremely sharp, I cut myself several times while closing the springs. Well, after all, you can come up with some kind of edging, isn't it?
Understand, your idea is very good. But, if it falls into the hands of other manufacturers of household appliances, then the ham maker will very quickly be made convenient, safe, automated, on the principle of a multicooker or bread machine. And they will no longer buy your products.
All in your hands!
I wish you optimized your product and increased sales!
Thank you."

If not for the cut fingers, the impression of today's cooking would have been much better.

I apologize for maybe a stupid question, but tell me how to use a meat thermometer (I have fackelmann) and turkey ham, chicken and beef, must be removed from the water, pierced and how much is the minced meat norm? divisions up to 90 degrees - is there a chicken drawn?

[macaroni]

macaroniIt seems to me that there is no point in using a thermometer for homemade ham. Minced meat goes into it. Or finely chopped meat. And quite a long heat treatment. The thermometer is still for meat, which is fried in a whole piece, so that it doesn't end up raw. In general, the thermometer is stuck into the thickness of the product by 2/3 of its pin, so that the tip is in the very middle and does not touch any bones, say, chicken, or the walls of the dishes in which this case is baked. Now, if your 90 * has come up, the chicken is ready.

My grandparents have been making meat products themselves all their lives. They have a private house and have 2 smokehouses. Now we do it only 2 times a year, since the grandfather is no longer there - the main leader of the process. But why am I ... In order for the meat to be pinkish in color, it must be rubbed with saltpeter before marinating (but I do this extremely rarely, so there is enough chemistry now), and so that there is no dry, except for lard, we put "sponder" (I don’t know how will be in Russian, girls from Ukraine tell me) and some water (here someone wrote that wine is also possible, but I never poured it through).
And recently I became the owner of a ham, but I still haven't tried to cook in it, as I will definitely try to share the process.

Sponder = subgeladum - lard with layers of meat

And now I'm cooking ham, and the springs have not sagged almost, probably, I put the inner bag wrong-ah-ah-ah

And now I'm cooking ham, and the springs have not sagged almost, probably, I put the inner bag wrong-ah-ah-ah

Is the ham already cold?

The springs sag when the ham has completely cooled in the ham maker.

[Lyulek]

Lyulek,

Thank you, I thought that they should settle during cooking

Only now I took it out of the oven, I will leave it on the table until evening (now we are just leaving), and overnight in a ham maker in the farm. It seems so

[Lyulek]

Lyulek,

Only now I took it out of the oven, I will leave it on the table until evening (now we are just leaving), and overnight in a ham maker in the farm. It seems so

Right!

They brought me a ham, made a start from 2 pounds of ground beef
and 700 grams of meat from Indian wings.
Added: 1 onion, 1 green, bell pepper, 1 carrot, garlic and spices.
Wrapped it in foil and cooked in a saucepan for 1 hour 10 minutes, cooled it in the refrigerator, disassembled it in the morning, here is the result -

The photo is not very good, I can't get on with the camera ...
It turned out, as I wanted, a fat-free ham, this will not work in a slow cooker, there is no pre-pressing, and even 2 liters of broth ...
The minced meat remained, it was utilized by filling the enormous pasta - manicotti, into a slow cooker, filled with broth, mixed with tomato sauce.
40 minutes for baking, then for pilaf, it took another hour.
Broth, another 1.5 liters, will go into business, I want to bake meat bread on it ...

With the initiative of you,Gleb Georg Packat !!
So what about after the package? is there a taste difference? aesthetic? Why won't it work in a multicooker, because a ham maker can be placed in a multicooker? Or did it mean - in a pan from a multi, with a total mass ??

[Aunt Besya]

Aunt Besya, Thank you!
Cooked in a large saucepan, 5.5 liters, I have a small cartoon.
It will not work in a slow cooker, it meant that all the fat remained in the saucepan, there is nowhere to go, but in the ham maker it went into the broth, the dietary product turned out ...
In a slow cooker, more brawn, or soltison is obtained, with jelly, and in a ham maker, a dense pressed mass.
I have new idea: do in a slow cooker, and mold and press in a ham maker, a combined method ...

On Sunday, I made turkey ham (breast and legs), pickled and cut into large pieces, baked in the oven - it turned out delicious, but the ham tried to fall apart when cutting, despite the addition of gelatin. And the day before yesterday I made it with minced chicken (400g), beef (600g) and turkey (500g) - it turned out like that - pressed cutlet
Now I want to try again with turkey, but cut it down. And boil, not bake

We have a sale of pork, pulp (isn't it Shpilkina?), For 2 weeks ...

And here is the result - a ham from this beast:

In the evening, cut into pieces, chopped onion, salt, spices, a little red wine, overnight in the refrigerator and ham.
Cooked in a saucepan for 1 hour 15 minutes. Delicious...

And me with an initiative! Thanks to Eve, I bought a ham, and today the experimental wave has already started! I took 600 grams (how much was in the box) of minced silver carp, cut the carrots into cubes, ground the onion in a blender and into minced meat, pepper, seasoning for fish. I put a sleeve for baking into a ham maker, followed by minced meat and ..... span, however, the springs immediately became in the "ready" position. But no, ours do not give up so easily, I put on the minced meat, a big one, a standard seaming lid, a jar from a yogurt maker on top, and, of course, I covered all this jumble with a lid and fixed it with springs. She poured hot water into a bowl, put a ham maker and put it in the oven at 220 degrees. Exactly 1.5 hours. Tova-arischi, this is just something! Such a fancy little thing came out, just delicious! I highly recommend fish lovers! Just take more minced meat ...

And I got this - minced pork and chicken, 1: 1, chicken fillet in pieces, seasonings to taste,
cooked for 1.5 hours in a regular saucepan.

I had a productive day, I'm waiting for the guests tomorrow, so I made some ham, but what about without her! I did everything by sight, chicken, in small pieces, minced pork and beef, cut a couple of hearts, a couple of small stomachs, threw mushrooms, herbs, salt and pepper. I cooked it, and when everything cooled down, I pulled it out, turned on the grill in the microwave and browned for 10 minutes. Well, it turned out very tasty.

And me with an initiative! Thanks to Eve, I bought a ham, and today the experimental wave has already started!

Tell me please, did you buy Eve from someone or in a joint venture? Otherwise, I have already written off with Peter, we are ready to send them home, but there we have to take 4 pieces so that it doesn't come out very expensive ...

Please accept into your ranks - yesterday I found a topic, licked my lips all evening, bought a large can of champignons and a small olives, champignons (half) and a can of olives, minced pork and pork, cut into strips 2 by 6 cm approximately, spices, salt, quick gelatin, now this work is being prepared in a saucepan, in a can with the top and bottom cut off, inside in a hot tub, with a lid pressed on top, a can of olives on it (full of nails of various sizes, in the evening I will get it from my husband), but it seemed to me that this press was not enough - I fitted another cast-iron frying pan on top, took a picture, then I'll lay it out, the design looks impressive :) I'm sitting waiting for a miracle

PROMPT !!! How should homemade ham taste like? I got a taste like a store (i.e.not boiled meat, but kind of half-baked, tasty, chewed, but somehow uncomfortable), garlic, which is in the ham - is just as crispy, does it mean that it has not been boiled there at all and the meat is raw? She poured water about 5 cm into a saucepan, stood on a divider, was on the verge of boiling all the time, cooked for 2 hours - was it really not enough ??? Can it be wrapped in foil and in an airfryer for an hour? ...

Hurrah! And me with homemade ham! I got a ham maker thanks to Tillotham. Previously made from chicken in a juice bag.
I wanted to post a photo of my "masterpiece", but in add. options, I do not yet have the line "attachment". Probably few messages.
I made pork-beef from chicken and minced meat, plus seasonings. Cooked in a saucepan for 1.5 hours. It turned out delicious, does not fall apart.

This is my first experience with "Beloboka"

I'll try again.

I'll try again.

Beautiful !!!
what recipe did you make?

While I was waiting for my ham, I read all 46 pages of this topic. : flowers: Many thanks from me to all the authors of the recipes! The husband immediately "walked" with a diamond bar along the sharp edges.
I wrote the recipe above.
There was so much meat and minced meat that it was difficult to close. And the ham is big.

Today I want to try my white-sided meat Tell me please, when the minced meat is being prepared, there is salt, pepper, herbs, are there any onions or not, and should the chicken hearts be boiled beforehand or should everything be raw?

Today I want to try my white-sided meat Tell me please, when the minced meat is being prepared, there is salt, pepper, herbs, are there any onions or not, and should the chicken hearts be boiled beforehand or should everything be raw?

Of course, raw. About onions - decide for yourself, as well as about all other components, it all depends on your taste. I always put both onions and garlic. And a lot.

In short, I had: chicken brisket, minced pork + beef, chicken stomachs., Boiled beef. heart + spices. Barely shoved this explosive mixture into the white-sided, poured water into a bowl and is now cooking. What will happen

Here's my ham, well, what can I say to taste, probably nothing, although my husband liked it, but by the con-tion it is rather dry, I must probably add some salts:

This is our second experience with ham. There was 1 kg of pork, chicken breast, two thighs, garlic, seasonings, 1 spoon of semolina, mayonnaise, sprinkled with balsamic vinegar. Only 2/3 of the mixture fit into the ham maker. Cooked in a saucepan, in two baking bags. More than a liter of rich broth was poured from the first bag.
It turned out tastier than with minced meat.
Today we will experiment with the second part of the meat.

PROMPT !!! How should homemade ham taste like? I got a taste like a store one (that is, not boiled meat, but kind of half-baked, tasty, chewed, but somehow not comfortable), garlic, which is just as crispy in the ham, means that it is there at all not boiled and raw meat? She poured water about 5 cm into a saucepan, stood on a divider, was on the verge of boiling all the time, cooked for 2 hours - was it really not enough ??? Can it be wrapped in foil and in an airfryer for an hour? ...

olpo, if boiled in a saucepan, then you need to pour a lot of water to cover the ham. And 5cm is if done in the oven.

I didn't understand something, they put the ham maker in 2 bags, and then poured it all over with water and boiled it? And the inside of the ham was not covered with foil?

Nut, I did not use foil, I inserted a baking sleeve inside the ham, laid out the mass, closed it, and then into one more sleeve. All in a pot of water and cook for 1, 5 hours. It turns out not dry.

Thank you: flowers: I will try the second run The first attempt (most of it) went to the dogs, they were delighted

Lucky dogs!
I followed your "attempts" with an ice cream maker. Hopefully the ham will work out the second time!

[Lulek]

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

Lulek, thanks for the recipe. I reread all 47 pages. For some reason, I immediately fell for yours, as I liked the manufacturing technology.
Since I don't have this device, I decided to use a canned fruit tin. I cannot say anything about the result from the bank. Still preparing. But: The rest of the minced meat was wrapped in foil in the form of a sausage, with a little effort. I threw it into the boil. In an hour, the "sausage" is ready.

After tasting, the result is as follows: the taste and smell of sausage-sausage-wiener. Dite said that there is even a papery taste, like in dumplings. The shape holds up perfectly. Pumped up only color: gray. In the next. once I will paint something.

I did everything according to the recipe, I only took only 300g. The only spice is coriander. It is he who gives the sausage spirit to the product. And she twisted the skins from the thighs there (I love them, and it seems they were not superfluous, since they additionally gelled the minced meat.)

So, you can completely do without the ham, which haunted me. Even just wrapped tightly in foil. The main thing is to choose the right minced meat (pork + chicken contacted well).

Dear forum users, tell me, can you make ham from lamb and chickens?

here is my goat meat.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24514.0
And goat meat is not far from mutton.

[natamylove]

natamylove
Thanks for the recipe!