Homemade ham (collection of recipes for ham makers)

[Guylechka]

Guylechka, and the rate on the joint venture of UAH 15 is already included in UAH 255?

[Guylechka]

Guylechka As for the price, why did I ask - there, after the description of the ham, it says that + another 15 UAH for participation in the joint venture. So after all, did you place your order in the "ask a question to the author" window? I just wrote again and gave my phone number just in case (if I can't get in touch again) I'll wait. Forced, because she promised her friends, there is nowhere to go.
Yes, I see the payment details. But usually they also indicate the phone number where to report the payment. After payment, inform the time and check number WHERE do I need to call or write the same check number? I don't see this there.

But usually they also indicate the phone number where to report the payment.

In messages in open correspondence, the seller indicated her number - 066 3862356.

[irza]

irza Oh, thank you for the number. I'll try to call if I can't get in touch in writing.

[irza]

irza Oh, thank you for the number. I'll try to call if I can't get in touch in writing.

I just wrote a couple of questions to the seller. The answer came quickly - the rate on the joint venture was UAH 15. already included in UAH 255 And yet, now all orders have been sent to the joint venture. The next receipt is approximately 2 weeks later, then the money will need to be transferred

Oh girls, thanks everyone! I raised my panic early. I figured it out already. I also contacted the seller at last. Yes, now out of stock, but she accepted the order. So I'll wait.

Girls I have two ham makers. Selling. Write in a personal.

Girls I have two ham makers. Selling. Write in a personal.

What about the price?

For 200 gr.

Wow ! Super price! And today I received OWN, for everything about everything I paid 274 UAH. - UAH 258 (price + 1% cash out) + UAH 16 (delivery). Tomorrow I'll buy some fresh meat and ham bang!

[Danisima]

Danisima Can I buy a ham from you.

Danisima, will there be more ham makers in the future? I really want to, but now I can't.

They brought me from St. Petersburg two years ago. I've literally used them two or three times. Mine didn't really like it. So they are with me and stand. If anyone needs it, then write in a personal.

I made the ham ... I overdid it with time (1 hour in a pressure cooker) and it turned out to be dry. I was upset, but my husband liked it, said "whatever you say, this is MEAT!"

Hello girls! Take ham lovers into your ranks))) I think, where did I get so many customers, newly registered on kid ** staff - thanks to the girls for the advertisement. Contact! I will call everyone to make an order next week and receive our Beloboks, so whoever wants, you can still join.
I am the same user of Beloboka as you are - I was buying something to feed my baby with a natural product, and not shop nonsense. My boyfriend and I love chicken very much, and for our dad we make it out of pieces of bacon with meat for the brakes. I went to look for something new, tell me, can anyone cook liver ham or something similar to store liver sausage? I once did it from minced liver, but somehow it was unsuccessful - some kind of bitter turned out and everything crumbled

Did anyone make something out of fish?

GalinkaMalinka! The fish has very loose meat, so it is unlikely that something worthwhile will turn out, it is better not to spoil a good product. I recently made a very tasty yum from poultry (chicken and turkey thighs)

I made from some river fish, where there is more meat and less bones, twisted it twice through a meat grinder, added spices, egg, gelatin, semolina and everything worked out great

[rusja]

I made from some river fish, where there is more meat and less bones, twisted it twice through a meat grinder, added spices, egg, gelatin, semolina and everything worked out great

I'm just waiting for my ham. I'm already starting to think about recipes. Thanks for this option
rusja, but can you even remotely compare such a fish ham with stuffed fish? In fact, it also turns out - minced meat, spices, etc.

Well, in some ways, like stuffed fish, only the taste is completely different. Usually when stuffed, a loaf is put for softness a change or something else in the minced meat, but here, on the contrary, it must be hard, in the sense that it solidifies, and all sorts of additives, olives, bell peppers, canned peas (optional or all together), they are usually not found in stuffed fish

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

Of course, to buy, you always know what product you eat: without dyes, GMOs, additives of any kind, etc. Since it is made with your own hands.

[irza]

For irza
I found a photo of ham in ham makers.

[Elena Bo]

Elena Bo, Thank you so much !!!! Today I pick up my ham and with your photos I charge myself, I am inspired for a feat.

And also advise, with which ham is it better to start testing the ham?

tell me, can anyone cook liver ham or something similar to shop liver sausage? I once did it from minced liver, but somehow it was unsuccessful - some kind of bitter turned out and everything crumbled

Yes, I already asked this about liver ham - unfortunately I did not receive an answer. I think we need to take chicken liver, but what about the recipe further, maybe someone still made such a ham? Please tell me the recipe.

And also advise, with which ham is it better to start testing the ham?

It doesn't matter which one. Try chicken, it is softer. And as a filler, you can use what you love.

I think the liver is not the best option, it is good to make pate from it.

I think the liver is not the best option, it is good to make pate from it.

Maybe try it anyway? Elena Bo, or you can have a recipe in the studio, and your own review of this ham. Thanks in advance.

Elena Bo, or you can have a recipe in the studio, and your own review of this ham. Thanks in advance.

The recipes are all there (at the beginning of the topic). Here the photos were no longer workers, so at the request of irza I tried to restore them, for clarity.

The recipes are all there (at the beginning of the topic). Here the photos were no longer workers, so at the request of irza I tried to restore them, for clarity.

I apologize, I reviewed the forum and recipes again, but unfortunately I could not find any liver hams.

No liver. I did not do. There is nothing tastier from the liver than Foie Gras from Uncle Sam https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4295.0 ... I highly recommend

[do punctures in the slots in the lid at the beginning of cooking or at the end when cooling?]

Girls! I appeal to those who cook white-sided in an ordinary saucepan. Tell me how to do it right,do punctures in the slots in the lid at the beginning of cooking or at the end when cooling? I did not make punctures at the very beginning, the springs did not go down in 1.5 hours of cooking, and then, when cooling, I made punctures, a fountain of juice splashed, the springs went down
Here is my first chicken roll

The baking bag must be immediately pierced from above so that it does not puff up and the air comes out.

Lena, thanks!

[landuch]

landuch, I pierce before cooking. And your ham is very appetizing

Girls, I made according to Vikuli's recipe VS NIKA roll Assorted from Beloboka

I made ham from minced pork, chicken breast, a slice of pork and added a little beef liver pate I had cooked earlier (in addition to the liver, it contained beans, carrots, onions). The pate was already starting to sour a little, so it was necessary to use it urgently.Twisted the breast and pork through a large grinder (but not for sausages), at the same time twisted one large carrot. I added salt, pepper, leftover seasoning for chicken dishes, a couple of tablespoons of soy sauce, a spoonful of liquid smoke (you could have had a little more), an egg, a couple of tablespoons of semolina, pieces of sweet pepper, ground coriander, ground nutmeg. It turned out very satisfying, tasty, beautiful. When slicing, nothing fell apart. I cooked in Belobok (stewed in a slow cooker).

Made today in Belobok.
Small pieces of pork, bell peppers, olives, porcini mushrooms, garlic, onions, various spices. Added gelatin.

In my opinion, rather weak springs. In the process of cooking, I pulled the springs from the holes to the bottom. Effort to make more. By the way, the springs are of different stiffness (((I have one harder than all, there is a bias.

Has cooled down on the windowsill, now it is getting cold in the refrigerator.
The question is, no one thought to use broth for soups, which is obtained during the cooking process when you cook in a saucepan?

And here is my ham made of pork and tongue with the addition of garlic, mayonnaise and spices, cooked in a pressure cooker - very tasty!

I advised a friend. The first time he cut 2 varieties of pork into small pieces, spices, etc., fresh peppers, a little cheese and left to marinate overnight.
Gobbled up in 2 times. Now stirring up something else. Lean pork, separately grease and spices again.
Inserted a person. But it didn't look to me. I'll try to marinate the ham as in the old days, and so on and smoke it. And this is not ham, but some kind of meatloaf with a filling))

Yesterday I cooked it. Minced chicken, pieces of pork, mushrooms, sour cream, gelatin, spices. Cooked in a Sinbo fast machine for 35 minutes.

What a beauty! And in just 35 minutes. Class

And now I doubt everything about the need for gelatin, I did the first two times with the addition, and the third one I did not add, I don’t know what it depends on, but the last time was the most delicious - juicy and tender ham, and the juice that spilled onto a plate after cooling the ham, still in the mold, is gelatinous ...

And when I like. Sometimes I add gelatin, sometimes not. My husband likes it with gelatin, but I like it without. So I alternate

We also love white-sided ham. Here's how I cook it:
Ham "from what was"

And I had this:
pork loin - 540 grams
hip pulp - 660 grams
b / c chicken breast - 1 pc. weighing 260 grams
I decided to make a sausage out of all this, the marinator had to be tested on meat: roll:
Added: salt about 1 tbsp. l.
seasoning "for pork" - 1 tbsp. l.
freshly ground pepper mixture - by eye
garlic - 2 cloves
gelatin - 20 grams
liquid smoke - 1 tbsp. l. (I used it for the first time in my life, in general I liked it)
I cut the meat, put everything else in the marinator flask and ran through three cycles (because the marinator was with us for only 5 days, my daughter really liked to turn it on, so it turned out three). In Beloboku put a bag for baking, in a bag, slightly morning - meat. Closed according to the instructions. Cooked in a saucepan, 1.5 hours after boiling. I was going to the MV Polaris 0512, but on the eve I filled it in, it dried up, I had to sit on the stove. In MV I put on extinguishing for 2 hours (the default time, I do not change).
After the expiration of time, she took it out of the water, cooled it down. Before eating, be sure to keep it in the refrigerator for 3-4 hours.
Chicken sausage "Marble"

Ingredients:
white chicken meat (breast) - 800 gr
dark chicken meat (from the legs) - 400 gr (can be replaced with lean pork or beef)
salt - 2 tsp
a mixture of dried bell peppers - 1 tbsp. l.
freshly ground pepper, garlic to taste
gelatin - 1 tbsp. l.
milk - 3 tbsp. l.

Preparation: cut the meat. Place the meat, spices and milk in the marinator. Scroll through 1-2 cycles (this step can be replaced with marinating in the cold for at least 3-4 hours). Put a bag for baking in Belobok, then put the marinated meat in the bag, close Belobok. In the MV, a silicone mat must be placed on the bottom of the pan under Belobok. Cook on the "Stew" mode for 1, 5 hours.You can simply cook in a saucepan on the stove or bake in the oven / AG.
This is "from what it was" + olives

Girls, just don't laugh, my question is, is there a metallic taste? I saw enough of your yummy and decided to buy too, probably a stupid question since you cook everything, but they also cook in the package, and there, at the temperature of figs, he knows what stands out. Just don't be offended, I didn't want to offend anyone, I just have a sick stomach and I'm a little reinsured

Girls, just don't laugh, my question is, is there a metallic taste?

Lyuba, do not hesitate. There is no perfect metallic taste. It turns out just a delicious sausage

[Ksyusha]

Ksyusha, you have a very tasty sausage

[Ksyusha]

Ksyusha, you have a very tasty sausage

Lyalya ToyThank you Lena! Although the sausage usually goes to all that is superfluous

Ksyushenka, thank you very much, calmed down, now I will definitely buy