Homemade ham (collection of recipes for a ham maker)

[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

I won't say how many spices in grams) but I salt it hard on all sides, because the output is normal, pepper, garlic to taste, sometimes I add tarragon. Before laying in a ham, I sprinkle approximately a dessert spoon of gelatin evenly on the inside (which is without the skin). I tuck the baking sleeve into the ham maker, send the underwire there, close it and put it in the cartoon, pour boiling water over the top mark and for 3-4 hours on the "Stew" program. The time depends on whether there is cartilage or not. After complete cooling (!), A perfectly compressed tasty "roll" is obtained. Sometimes I also put a "sausage" from the liver in the center of this roll - it also turns out interestingly.

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

I already have 2 !!! Because the family is rather big, but you want variety, and when one cools down, the second is already being prepared, but about the holidays in general they are silent - saltisons, pates, ham and no shop sausages !!!

[saltison]

Is she lying there or standing there? What are you putting under it so that you would not scratch the wheel?

saltison - who is this?

pate - What is it like?

Is she lying there or standing there? What are you putting under it so that you would not scratch the wheel?

Lies on a round silicone mat (called "silicone hot stand")

you just need to make sure that no air bubbles remain under the rug - the saucepan does not like this)

Man, Easter is the very time when saltison is eaten in Ukraine, so I think you will try: All pork scraps placed in the stomach, boiled in it, and then under a press. In short, according to your part

Duc who will feed me with this?

[Girls!]

Girls!

Give, pzhlst, the dimensions of this ham.
Diameter and height.
It would be nice to have the effort of one spring, but is it at least by sensation - grasping it with a pinch from the thumb and forefinger - stretching? Or do you need something stronger?

I have good skills as a tinsmith and sheet steel available - work there for one evening.
And instead of springs, I'll pick up a weight or something else.

[diameter]

HAMMER SIZE: in height (length) 16.3 cm. And in diameter 11 cm.
The spring is gripped by a special ring with the index finger and horsefemale strength stretches quite normally)

Saltison this Once in Ukraine I treated myself to it - it's something like a jellied meat, only plump A stomach - I've never seen such a thing But how can I make it in a ham maker?

[Alisjon]

Thank you, Alisjon!
I’ll probably take it off and put up a photo next weekend.

One and a half liters and a little less than a CD in diameter ...

Saltison this Once in Ukraine I treated myself to it - it's something like a jellied meat, only plump A stomach - I've never seen such a thing But how can I make it in a ham maker?

Well, ideally, of course, saltison is done in the stomach, but we do it in .... HAMMER !!! I also fill it with a baking bag and fill it with pieces of cheek, liver and the same undercap) (naturally pre-salted, sprinkled with spices and gelatin)
And I make pates 1. from fish and 2. liver, I will do it for the holidays, I will post pictures and recipes

We will wait and be sure to do

Well, you need to try the product at least once before spending money on a tool for it.
So I made this press (two chicken breasts plus pork belly) in a juice bag.
It turned out quite tasty, but not very designer. Somehow the package was swimming there.
And now it dawned on me to try pressing it into a beer tank. If I learn how to handle the neck correctly, I will get a promising disposable container.
This week I will try - Easter is not up to that ...

And now it dawned on me to try pressing it into a beer tank. If I learn how to handle the neck correctly, I will get a promising disposable container.
This week I will try - Easter is not up to that ...

Then it's better to try a pineapple can, it's wider than a beer can.

Look at the Beloboka website for a video of the new improved Beloboka. Now it is more convenient and

it became safer to tighten the springs. But why did the price become more expensive? Holes drilled

in the middle of the form, and that's all)))) You can make the same slots in the old Belobok)))

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Technological holes, for step-by-step spring tension
and squeezed out the lugs to fix the bottom cover at full and half load of the ham maker.
All this revision, you can do it yourself, if you have a tool
and hands who know how to use this tool ...
But it will become more difficult to pull out the finished ham, the bosses in the middle will slightly interfere with this ...

Well, I bought myself this "Beloboku". A piece of iron for 945 rubles. In the shopping center next to the "Rechnoy Vokzal" metro station.

I tried it the day before yesterday. I report in order, but approximately - since I could not write down - my hands were in the meat.

Pledged "from what was."
Pork neck in large pieces. Somewhere 800 grams.
One chicken breast in medium pieces.
150 grams of fatty pork belly in small pieces, without skin.
Purchased minced pork and beef about 700 g.
Half sweet pepper in medium pieces.
Five cloves of garlic, finely finely.
Two tsp. salt.
Three tsp. red ground and two tsp. ground black pepper.
One Art. l gelatin.

I tied everything in a frying sleeve and stuffed it into a mold. I pierced the holes with a thin awl and broke partly with springs. The tucked white-sided was placed in the second frying sleeve, tied at the bottom. I put all this crap vertically into the water in order to squeeze out the excess air from the outer sleeve to the maximum. Then he tied it on top.

I put a pressure cooker in a still Soviet-made pressure cooker in a prone position. I filled the pressure cooker with water, not bringing it an inch to the top of the lying white-sided. In the rising air bubble inside the outer bag (above the water level) I made several punctures with an awl.

I put it on gas. When boiling began, I closed the lid normally (apparently I did it in vain). Timed the countdown. After five minutes, the SV working valve fumbled as expected. Reduced the flame to 10mm.

Everything went fine for about half an hour. Then the weight valve stopped fuming. He easily rose by hand, but the air did not come out, although the pan was clearly under pressure. Manipulation with the flame did not change. Fell in disbelief about the valve. At about forty-four minutes, the pressure relief valve worked and the pan began to spit through everything it could, except for the operating valve. He brought the fire to zero and began to wait for the pressure to drop. At about 60 minutes from the start, the cover was removed. The picture became clear. Despite the punctures, the outside sleeve was inflated with steam, the bubble pulled the film up to the lid and blocked the valve inlet. Well, at least the emergency was not closed. I cooked for another 15 minutes with the lid open (maybe it was too much).

Having cooled down a little, he removed the white-sided from the SV in a sleeve filled with broth.
I put it vertically in an empty saucepan, made a notch with a knife and released the broth. I tried it. The broth is very rich. The spice smell is good and no frills. The salinity is normal. (After cooling down overnight, I did not gel). The total volume is 1.4. liters. Apparently, there was a partial penetration of water from the NE. Because the water from the SV itself had an obvious faint meaty flavor. There was not enough salt in it.

The white-sided one itself stood on the springs on the lower stops of the slots, put on a plate and left to cool down on the terrace overnight. (After about half an hour, I saw two very interested neighbour's cats on the porch, although I myself did not smell at all, apparently sniffing in the kitchen.)
In the morning Beloboka and broth are transferred to the refrigerator.

Yesterday, when I came home from the refrigerator, I took it out and took out the product. Here it is, after the first tests. Already placed in an ordinary plastic bag.



Exit - 880 g. Very dense. Easy to cut (I have homemade kitchen knives, thin and very good quality) into pancakes only two to three mm thick. Pancakes don't fall apart.

The taste is most reminiscent of boiled pork with a good aroma of spices. However, it is still noticeably dry. Maybe you shouldn't have closed the pressure cooker? Or lard should have been given more? Or both places?

In general, there is something to work on.

One more conclusion. We need to work here in a comprehensive manner. Provide in advance where to attach the broth. Add some gelatin, another fried spine, let's say, prepare and, for example, jellied aspic ...

In the summer, however, my other business takes priority over cooking ...

PS. Yes, one more thing. I cut myself when removing the form from the sleeve. Slightly, but painful enough. And he did not cut himself with a white-sided one, which would be understandable, but with the edge of the polymer from which the sleeve was made. From the temperature it becomes quite tough.

Girls, and today I bought this ham maker: She attracted me by the fact that she does not have external springs. There is a stiff spring under the lid - you close the crust and, as it were, screw the handle on top. As the meat boils down, the spring compresses it. In theory, it should be like this. No one, by any chance, has one? Unlike Beloboka, this one has no side slits. Just a whole cone, into which a cellophane bag with minced meat is inserted. Here I am interested - are these holes in the bottom required? And then we can drill holes, if that:) I would not spoil only.

[Pinky,]

Pinky, and where they bought and for how much (my brother's wife is going to buy everything).

And the black plastic handle? If so, don't put it in the oven ...

[Luysia]

Luysia I ordered in Forhome here 🔗 Costs UAH 199 + UAH 39. order processing + postage. Delivered within a month. The fact that the handle is plastic, of course, is not very cool. But I'm not going to use it in the oven yet, but there maybe my husband will adapt the metal one.

[really]

And while time passed, I made a special bucket with my little hands for this white-sided person. Diameter 160, height 220. So that it fits right in and the broth does not lose concentration. At first I wanted to buy, but in the capital really no such pots were found. Only in price lists and only two companies. Yes, and it seemed a little expensive. And I just had too much stainless steel lying around ...
Here is part of the manufacturing process


And here she is in the process of work.


By the way, at the same time. Note. The spring hooks do not catch the top cover by the technological holes, but are offset from them. So the inner bag hardly breaks.

Girls, dear, advice is urgently needed! Has anyone made ham in a ham maker in a slow cooker? There is no time to look, but you need to do it urgently! Where is it better: in the oven, in a saucepan, or in a slow cooker? I will do it for the first time in a ham maker and I really don't want to embarrass myself in front of the guests (I really praised the ham maker so much) Tell me, please!

[Pinky]

Pinky, be sure to show us the result and your impressions of this ham maker. I look at her. It's a pity to wait a long time. Said 4-5 weeks. How do you like the quality? What material (18/10?). Are there any sharp edges? Is it convenient to clamp the spring? In general, all all all. Pliz. Where is it produced? Otherwise, they are encrypted in the center: they cannot name either the country of origin or the manufacturer.

[Pinky]

Pinky, I usually cook in a saucepan on gas - it’s cheaper just like that ... I didn’t do it in a multicooker, but I liked it more in the oven, I once turned out more delicious.

[Pinky]

Pinky, if a multicooker is dear to you, then I do not advise you to immerse ham in it, it is very likely that the saucepan will be scratched.Of course, you can take security measures - lay a silicone mat on the bottom ... But it seems to me that there is no particular sense in this. As already written - the simplest option is a saucepan, or oven

[: NataliaN]

: NataliaN Thank you! I decided not to bother too yet and cooked it in a saucepan on the stove. Now cooled in the refrigerator. If we get it, I will show the result

: Lenny Ham maker made in Slovakia. The material is aluminum. Elementary simple! Compared to Beloboka, of course, it will be easier. I gave a photo a little earlier, there you can clearly see the spring under the lid and on the box the whole cooking process. I also packed myasko in a bag, inserted the lid into the grooves / slots, turned it 1 cm so that the lid was BEYOND the slots and that's it. The spring is tight enough. How compressed, I'll see later, when it cools down. There is nothing to cut with - the spring is not tensioned, but pressed from above. I put the ham itself in the bag and cooked it in it. It could have been without a bag, but aluminum quickly darkens in water. In my opinion, this is the main difference from Beloboka - the quality of the material. But since the product does not directly come into contact with metal (as well as in Belobok), I see no difference in operation. The temperature was controlled by 85 * (as stated in the instructions).
As for cooking in a multicooker. I went to the site to the multicooker - there is a good topic on the ham maker in the multicooker. They lay a rug on the bottom and simmer for 1.5-2 hours. Judging by the photos - a wonderful result.
I just set the time on the extinguishing cartoon and forgot, nothing needs to be controlled. Whether I was interested in it softer or not, in this case it turns out meat.

[Pinky]

Pinkymy favorite is the multicooker ham. Good luck!

So, girls, I'm reporting. The ham turned out great. Compressed great. And this despite the fact that I forgot to put the gelatin. Soft, juicy enough, but not wet. Made from pork neck + a couple of legs without skin + a little olives. The garlic was not at home (he went into cucumbers) so I poured a little Italian dry herbs. Gave a light aroma and taste. My guests appreciated
I am very happy with the ham maker. Simple to operate. There is more fuss with Beloboka, but here I inserted the lid, the spring pressed, the meat settles during cooking, and the spring straightens and compresses remarkably. No sharp edges or tight springs. So I do not regret that at one time it was not possible to buy Belobok. In appearance, it is, of course, more spectacular, but in functionality they are exactly the same, it seems to me. Mine's only negative is the black plastic handle on the lid. Do not use in the oven. But, since I really liked the quality of the cooking option on the stove, I think I can do without an oven for now. And there my husband will make me the same metal handle - it just screwed up.
Teeks, now I went specially to try on a ham maker in a slow cooker. It's a shame, but it doesn't fit either vertically or horizontally - the protruding lid with a handle interferes. In this regard, Beloboka has a definite plus. It is probably slightly wider and shorter in size. It can be used in a multicooker. But, since the end product suits me perfectly, I will cook on the stove, the main thing is that it is tasty :) So, if anyone does not have the opportunity to buy Belobok, order this one. Good thing!

Pinky, did you use the baking sleeve in yours? tell me in more detail! I have white-sided, but I already want this

I have white-sided, but I already want this

So I also wanted this one. Has anyone seen it in Russia?

Girls, there were no baking sleeves at hand. I was in a hurry and did not find it right away. Therefore, I used the package that was included in the box with the ham maker specifically for this purpose (though only one). It looks like an ordinary plastic rather dense bag.Later I found mine for baking. I put it in a cone, tamped the meat tightly and didn't even tie it on top, but just twisted it. And I installed a cover with a spring. Then I put the ham maker in a bag with a zipper, pinched it on both sides and left a hole in the middle for air to escape. I put it in cold water, brought the water over medium heat until bubbles began to bounce off the bottom, measured the temperature and left it to simmer for 2 hours. Then I added another half hour for insurance. I took it out, put it in a pot of cold water and then in the refrigerator. Juice was released during cooking a little, half a glass somewhere. I didn't make holes in the bag, I just wrapped it up, so the juice had a place to go. If you use a baking bag, then you need to take a bag without perforation - there are such. And just screw the top, don't even tie it - the lid with the spring presses everything by itself.
Chesslovo delicious. There was no time to look for recipes, so I made the simplest one - meat, salt, sugar, water, spices. And the result is wonderful. Tomorrow I want to try a whole piece of meat to do this.
dopleta July 4, about two pages ago, I gave a link to this company. I don't know if they work with Russia, but you can write in e. mail, ask

Oh, why cook that for so long? I cook at most 1 hour from the moment of boiling

Pinky, you wrote above that there are no holes at the bottom. Where does the escaping juice go?

I cooked it for a long time because, firstly, for the first time, and secondly, the meat seemed a little old to me. But in the end, not overcooked, very tasty ham. It was just cooked on a very low heat and I was afraid that it would not cook.
There are no holes in the flask, the juice remains in the bag. Since I did not twist it tightly, it basically flowed into the flask. Then I just leaked it. By the way, I drained it by mistake - I tilted the flask, I see it drips, well, I still closed it and turned it over to drain, I thought it was water. And water cannot get into the flask - it is poured into the pan a couple of cm below the meat level.
Perhaps there was not enough juice also because I kept the meat in the spices in the refrigerator overnight - all the juice was absorbed into pieces. There, for 1 kg of meat, 100 g of water is added to dissolve salt and sugar.

Girls, what do you think, what if you cook ham in a pressure cooker? Will it turn out faster? But how can the temperature be controlled there ?! And in general, is there a difference at what temperature the ham is cooked? What thoughts will be?
And here's another, what kind of thermometer should you measure water: for water or a thermometer? And then I get different indicators.

[HERE]

Girls, what do you think, what if you cook ham in a pressure cooker? Will it turn out faster?

I'm only in the pressure cooker and I'm cooking HERE wrote.

What kind of fire do you put on? Strong or screwed on? And I so little understood water. Is it like a couple? Listen, what if the ham is really put on the wire rack and steamed. Will it come out?

What kind of fire do you put on? Strong or screwed on? And I so little understood water. Is it like a couple? Listen, what if the ham is really put on the wire rack and steamed. Will it come out?

When cooking in a mechanical pressure cooker, always turn down the heat when steam comes out of the valve. And it will be a couple too.

And how at your discretion will it affect the taste? And time? I mean steam cooking in a pressure cooker. And just in the water?

So I joined. They have eaten almost everything. Everyone liked it. Made according to the recipe from the booklet. First. But they forgot to add gelatin. Delicious. Just really, really.
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My version of ham, cooked in a slow cooker, can be cooked in a pan

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Bon Appetit

Wow and yummy!
I can't make up my mind

And I'm sharpening my teeth for chicken. I want to grind chicken meat, and cut a little pork into pieces and marinate beforehand. Do you think experienced cooks will be delicious?

Another option - experiments continue, it's already better

🔗


Cook with pleasure and bon appetit!

I want to grind chicken meat, and cut a little pork into pieces and marinate beforehand. Do you think experienced cooks will be delicious?

It will definitely be delicious - checked!

It was delicious. I'm a chicken ham fan now! True, we got a little. The guests seem to feel that we are making ham

Good morning! Eaten a sandwich with the first ham. Thanks to the pros for the science. A ham maker was bought on Friday. It took meat from 1.6 kg of chicken to cook. The meat is cut into medium pieces. The skin, half of the onion and small pieces were cut by a combine knife. Plus - half of red pepper, pieces of meat with smoked pork ribs for beer, salt, black pepper, cognac, gelatin. All the hooks of the combine interfered. Conveyor grill: hour 260 ', 30 min. - 220 '. Boiling water at the bottom. The result is spicy yummy! 620 g Medium ham setting.

I usually make ham from coarsely ground minced meat (pork or half with chicken), so I have more than 1100-1200 gr in the Beloboku ham and does not fit, it is together with various additives and comes out after cooking-cooling gr. 800 hams.
Maybe the weight of the "pushed" meat is affected by slices or minced meat?

Literally today I had a chance to compare. We made the first ham from cut pieces. From 1.5 kg of meat, 800 gr. Today we ground the meat into minced meat. And we added sliced ​​pieces of tongue. Small ones. The same proportions. 1.5 kg of meat - 800 grams of ham. And she shrank in the same way. I thought that the minced meat would get thicker.

[way]

... And she shrank in the same way ...

In my experience, the output is more dependent on way cooking.

When cooking in a saucepan, I have an output from the original 1.5 kg -> 840 g + - 10g.
But when baking in an airfryer, the yield is 950 g and the pressing does not reach the stop. Even with hypertension, it is necessary to put in a third less spices, because they are not washed out in the broth, but are baked and remain in the product.