Homemade ham (collection of recipes for ham makers)

I went specifically out of curiosity to the white-sided website - there is also silence on the topic of modernization. Apparently a secret !!

Schumacher, if they are deceived, will your husband find a file with a file on the farm? And it will walk along the sharp edges. I'm setting you up for positiff.

Girls, I don’t know what sharp edges you are talking about. ??? I have an ordinary ham maker, and I have a husband, and a file, but they (the husband with a file) were not needed, pah-pah. The whole process goes on calmly, without excesses, maybe I just got the hang of it, but no one taught me.

Irusya! maybe you already bought the "modernized" version?

Yes, I don't know, girls, I would have known, I would have written. Everything is extremely simple in this wonderful device, I do not know what can be modified there, and how much it will cost. I bought two months ago, and the price was 750 rubles, and then somewhere on the Internet the price of 900 flashed. Maybe this is something new, or maybe the price has been raised, there is demand. I cook in it all the time. and very happy, very, very! But I’m not going to try the fish roll, and I have tried a bunch of different options, and not from the recipe book, but from my head.

Girls, but my father-in-law made one himself! We printed all the pictures for him from the site, measured the diameter of the multi and the height - and now I have an exclusive version of the ham maker!
He just said it was hard to make a perfectly round one, the mother-in-law also wanted to, so she will have a hexagonal one!

[Patricia]

Patricia, there are only problematic springs, it is difficult to find steel, stainless wire for them, the rest is sheet, food grade stainless steel ...

[Pakat]

Pakat, but the springs were also not easy to make ...

Girls who cooked in a multicooker-pressure cooker ??? Tell me, in what mode and how long ?!

[Pakat]

Pakat, but the springs were also not easy to make ...

Girls who cooked in a multicooker-pressure cooker ??? Tell me, in what mode and how long ?!

We are not girls, but we also love the self-made witch

Of course, in extinguishing mode. Moreover, it is desirable immediately for stewing, without preliminary accelerated boiling in baking or steaming - it will be a little tastier this way.
Time depends on dressing: fish or meat, beef or pork, horns and hooves, or tenderloin

Probably, if you read the thread first, then you will find a specific time, and you will notice something useful for yourself ...

Or, if you are too lazy to read everything, then look at the recipes on the white side:
🔗

Here's my first ham:


There was a lot of meat, so ham No. 2 with a new taste (apple and walnut) will be ready tomorrow.

[Kapet]

Kapet, reading 82 pages is tough! You recommended the modes to me for a multi-normal one, and I asked for a multi-pressure cooker, but thanks anyway!

[Kapet]

Kapet... reading 82 pages is tough!

Indeed, here, here and here you can choke on saliva

Kapet... and I asked for a multi-pressure cooker, but thanks anyway!

Perhaps I lagged behind life, because I don't know what kind of animal it is. And cartoon, - it is in Africa cartoon, - Panas 10 or 18 ...

And cartoon, - it is in Africa cartoon, - Panas 10 or 18 ...

It just turns out faster in a pressure cooker, because under pressure, you need to set the temperature and time.

In a pressure cooker, it just turns out faster, because under pressure, you need to set the temperature and time.

Probably the owners of just a multicooker console themselves with the fact that faster is not a synonym tastier or healthier
However, I'm already spreading this flood, sorry ...

Many recipes include semolina, what is it for?

For ligament, stabilization

[Patricia]

Patricia I have a Land Life pressure cooker, in it you can only choose the time, there is no information on the temperature, I put it depending on the piece from 40 to 60 minutes. Everything is working out great.
mvg for what semolina, I do not know, but for a bunch in ham I use gelatin.

and if there is no Vinnitsa, it can be done in foil and sleeve, and in a saucepan with water but without gelatin. or then nothing happens?

and if there is no Vinnitsa, it can be done in foil and sleeve, and in a saucepan with water but without gelatin. or then nothing happens?

Yes, this can be done in the sleeve, you just need to tie the meat roll as tightly as possible, you can use threads, you can twine, and in this case gelatin is not needed at all, gelatin is usually put in when preparing a chicken roll. Try it, and everything will work out, just your roll will not have such an ideal shape, but this will not affect the taste.

Thank you very much for your answer! and when cooking chicken is it necessary to put gelatin? and another question is to turn the chicken, or you can also do it from a whole piece. as well as meat?

There are several options: you can turn part of the chicken (let it be meat from the drumstick), and chop the other part finely (it can be the breast), then you do not need to put gelatin. Add spices, garlic, whatever you like. The second option: finely chop the fillet, you can add hearts, ventricles, liver, then you need to put gelatin as a binder. And you can put different parts of the chicken, or chicken with meat in large pieces, then it's also nice to add gelatin, although in a ham it is pressed like this. You experiment, it's all delicious, you can't compare it with a purchased one!

Here is how I made a whole piece of ham.

Whole piece shaped ham
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4095.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4095.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4095.0


It turned out tasty

yes Admin thanks I saw it. and began to puzzle how to make it without ham, I don't have it. I looked just lovely and wanted to do it myself, and a lot of questions arose. which there is no one to ask. except you. Thank you very much for your answers and for your site I do not know what I would do. and bake bread and ham. and everything is so delicious. and the main thing is useful with your own hands and not purchased chemicals.

Irusia, thank you very much for the idea to rewind with threads. I have now made 2 rolls of chicken (I took off the meat from the thighs and rolled it) -1kg. (there were no breasts).
added 1 carrot, 1 onion and half of the shelves of herbs: parsley, dill and cilantro, and a few cloves of garlic and one spoonful of gelatin just in case (the threads were very weak, I was afraid that nothing would come of it). it turned out perfect, delicious roulettes and everything is the same only from meat 600g. beef and 400 pork neck. awesome, tasty dish - there is not enough homemade bread, tomorrow I will do it.

roza5, please, until I had a ham, I always did it, got used to it, and the rolls turned out to be dense and beautiful, but now it has become easier, and there is more room for imagination. By the way, where are the pictures?

with pictures it is difficult I have no digital camera. and there is no mobile camera. but I don't really want to buy a fotik especially for recipes, I'm sorry.

Qween please explain, I did not understand, but what glass jars to take or what jars you used. glass will not burst when heated ?!

[Irusi]

Inspired by the roll Irusi and here is the result:

Luysia, great! I will definitely try to marinate like that. I just didn't understand why gelatin is needed, because when cooking this meat, it turns out jelly, but chicken roll is a different matter, and then, if you put it in whole pieces of ham.

I added gelatin just in case, so that the roll would not unwind.

Of course it was possible without it, but after the marinade in the juice, the meat was so moist and the gelatin so well gelled the excess juice.

I assure you, if you let the roll cool in a ham maker, it will definitely not unwind, it's checked!

[Admin]

And I made ham from a whole piece of pork according to the Admin recipe (post 296), but I didn't pump it with anything, it turned out very tasty and no less beautiful (the ham turned out to be two-color: darker and lighter) and very quickly - marinated, rolled it into a roll and into a ham, it's a pity I didn't take a picture, I treated my colleagues, everyone liked it very much. Next time I will definitely pump up the meat and report with a photo.
Admin "how many times have they told the world" - your recipes are impeccable!

[Admin]

Admin "how many times have they told the world" - your recipes are impeccable!

Adminwill not advise bad
First, I'll check everything myself, I'll try - then I suggest

Eat for health and thanks for the kind words

The first time I tried to cook it in a ham maker. I took beef and pork, with a total weight of 1.5 kg, cut into small pieces, marinated for a day, added semolina, and in AG for 1.5 hours. It seems to have boiled down by 1/3, but when it cooled down, and took out a piece of ham, it still fell apart. What's wrong?

My new ham maker was at home yesterday! I bought it in Samara (I was there on a business trip) and tried it yesterday. I took pork and chicken meat (everything that I cut from one chicken, without skin). I ran half the pork in a blender along with the garlic. The rest was cut into pieces. She mixed everything, added 1 glass of cold water, salt, added spices (salt, pepper, hops-suneli, nutmeg). Marinated in the refrigerator for a couple of hours. Then she added 1 tbsp. l. gelatin. Used a baking bag, cooked in a slow cooker for 2 hours. She pulled it out, set it on a plate and carried it out onto the veranda. I unpacked it this morning. The ham was not that it fell apart, but on the contrary was very dense, I even thought that it was frozen. Can be cut very thin. Next time I'll add a layer of lard to make it fatter. But still it turned out very tasty the first time. In general, I never liked store-bought ham, so I am not upset that mine is not like it. It turned out to be an excellent meat delicacy. I am very pleased with the purchase. I generally keep quiet about my husband, he is still a meat eater

Congratulations! And my friends colleagues cannot buy from us in St. Petersburg, they just have to lick their lips!

I found such a piece for 199 UAH. what do you think is worth buying? or is it not at all like Belobok? Belobok at a price of about 350 UAH. in the net I saw the announcements.

[GalinkaMalinka]

GalinkaMalinka , is this a Polish ham? Superovaya!
And where is there? Isn't there left yet?

[Qween]

Qween was noticed by me here 🔗 and now I'm thinking of ordering or not worth it.

[GalinkaMalinka]

GalinkaMalinka , do not believe it! A minute before your first message, I went through that whole site, but I didn't see this ham!
But, they have an incomprehensible delivery. The first time I never received anything (I ordered it in November or December, it seems). Now I am again waiting for a package from them, but a month has passed ... And my sister receives everything regularly, and is happy.

Don't you have something like a bronze mortar pestle?

[Qween]

Qween, maybe this will help ...
🔗

[ukka]

ukka , that I already saw.
I meant that I recently looked through that catalog, and either there was no ham maker yet, or I didn't pay attention to it.

[Qween]

Qween I also waited a month for the parcel and did not wait, called back and it turned out that ordering on the Internet the invoice was not saved and nothing came. I wanted to re-order silicone potholders and now I thought about this ham maker.
But unfortunately I haven't seen the pestle anywhere. By the way, there is over 390 UAH for the order. as a gift Large melamine set, I subtracted that melamine is a very toxic substance.

Yeah, harmful melamine, I have nothing of it.

What did I ask about the pestle ...
You can open a jar of pineapples of some kind gently in a circle. Put the future ham there, and cover with that top circle of tin. Place something heavy on top and cook. Heavy is a very suitable pestle, and if the bank is wider, then the mortar will fit itself.

Something I looked closely at the photo, and then a little not such a ham as the Polish one. This one has a solid bottom and walls. It will be more difficult to get the ham, or you will have to use a bag / film / foil, etc.

Something I looked closely at the photo,

... and the ham on it is clearly from the store. You can't do that in a ham maker.

... Place something heavy on top and cook.

Exactly. You can put the weight. Wish I threw out the pineapple can

Thanks for such an interesting topic! Here's my underwire ham


with cartilage)))
I didn't soak it in anything, just salt it, added spices, garlic and put it in the refrigerator overnight, added a little gelatin before cooking (it seems to me that it works better with it in consistency)
I also tried to do it in a pressure cooker and in a multicooker and in a saucepan, in my opinion the best result in a multicooker (I think this is because it adheres to the temperature regime, that is, there is no boiling, and this, according to the technologists, is very important) )
Surprisingly, the meat does not turn gray when cut, despite the absence of preservatives! At least for those 2 days that the ham eatenkept in the refrigerator

[Alisjon]

Alisjon and it is possible in more detail how you did, how many spices, etc., how you put in a ham maker. on which program did you cook

What a beauty. I saw it and was stunned.

Tell me, should you buy me a ham or not? Scientists are divided