Pork ham in skin in Belobok ham maker without nitrite salt

Doesn't any muck come out of the bottle when heated?

and who knows. can be tasted in a baking bag. and these multi pressure cookers?

no-a, ordinary

and what if you put it in a glass jar? in a baking bag?
true, there will be no holes in the bottom, but on the other hand, you can adapt oppression to a vertically standing jar

and what if you put it in a glass jar?

and then how to get it? I often fry kebabs in a jar. stuffing is always easier than getting out.

no-a, ordinary

Is there a "For a couple" function?

in a baking bag?

the best thing. especially that there is a sealed bottom. easier to lay and tamp, gradually folding.
but in general, you can simply in the form of a glass (such as for bread or cake) line the bottom with a skin, then the meat and the top again with a skin. and just bake in the oven. no ham, but a great roll.

there is no harvester - I will interfere with the handles, or you can probably use a spatula in the HP with a spatula on the pasta dough program (it interferes for 15 minutes)

handles will probably be difficult. but I think I can handle it. Is there a mixer? there are such spirals for kneading dough. they can.

"For a couple" is there?

yes there is steam cooking.

and then how to get it?

so in the package ... with the package and get it?

on the other hand, if you can put it in a plastic bottle, there will be no contact with meat ...

will be a great roll.

I don't want a roll))) I want a ham))))))))))))

I don't want a roll))) I want a ham))))))))))))

I understand. can be cooked according to the recipe. it is simply difficult to determine the readiness of the product without a thermometer. you can cook! but how do you know when it's enough? try to find those who cooked ham in the same cartoon as yours. the cooking time is already approximately known. I have my Oursson it takes almost 4 hours at low temperature. to digest badly. not to cook is scary. while I did not have thermometers, I cooked under pressure in a multi "for a couple" for 1 hour. it worked well.
here is the roll recipe.

Roll of shank, skin and tongue (Tumanchik)


see what you can learn for yourself. and also read the whole topic that I showed you. there is also a lot of someone's trial and error.

Thank you for your patience and attention! I will experiment

oh, I remembered I have a meat thermometer, such
just don't think it's better to stick it into the meat right away, or, for example, take out and measure it with the frequency of measurements specified in the recipe?

just don't think it's better to stick it into the meat right away, or, for example, take out and measure it with the frequency of measurements specified in the recipe?

immediately you need to measure the temperature of the water to heat up. and after an hour stick in a thermometer. up to this point, there is no point in measuring meat. it will definitely not heat up yet.
is he with mercury? is there glass? see bad.

is he with mercury? is there glass? see bad.

it is alcoholic, and glass, below, where the part sticking into the meat is metal.
at the top of the scale - with the temperature and indicating which one for which meat

it is alcoholic, and glass, below, where the part sticking into the meat is metal.
at the top of the scale - with the temperature and indicating which one for which meat

understandably. you insert it into the meat as late as possible - it will tear the bag. according to experience, all the same, the temperature inside begins to rise after 3 hours of cooking.

Ira, my pickle in the skins turned pink. I merged away from sin - made a new one.

Ira, my pickle in the skins turned pink. I merged away from sin - made a new one.

so what? you will cook them later. your meat is pink too
well merged and merged.

and 2 more days of pickling - critical?
it turns out that now I mumbled the meat into the refrigerator with salt, sugar and spices - yesterday I could only use the skin - I left (very
if tomorrow at 12 o'clock I add moonshine instead of vodka and in the evening at 19 o'clock set to cook? otherwise I will have to cook it 31 and by the evening it will not survive ...

there are no secret processes interrupted?))

and 2 more days of pickling - critical?
it turns out that now I mumbled the meat into the refrigerator with salt, sugar and spices - yesterday I could only use the skin - I left (very
if tomorrow at 12 o'clock I add moonshine instead of vodka and in the evening at 19 o'clock set to cook? otherwise I will have to cook it 31 and by the evening it will not survive ...

there are no secret processes interrupted?))

yes cook boldly tomorrow afternoon. it will be ok. I myself only pickled everything today and salted the skin just today. tomorrow afternoon I'll cook, so that in the refrigerator for the night. 31 on the table.
if you put it on at 19-00, then you will dance with her until nightfall. you all should not be tired.
have you forgotten about the ice? so that it was for cooling? I always forget about him.

[Jenni]

Jenni, see how it is boiled in a bottle. Tanyushin recipe.

Sausage in a bottle (TATbRHA)

Irkin try my method. I first steamed it in the remote control, and then baked it again. You should have seen the photo .... mind you

I marinated the meat before the New Year, but only today (January 8) my hands reached it. I don't have a ham - I wrapped it with a cut sleeve for baking, tied it with twine. Multi, here in the village the same is not, I started doing it in a saucepan on an induction unit, it is very convenient to regulate the heating on it by changing the power, the main thing is temperature control! For this I have a special. thermometer: water keeps 85 degrees, the temperature inside rises. And then she took it to the stove, it is no longer heated, but the flooring is hot, there a saucepan with meat will slowly reach, again under strict temperature control. The temperature inside reached 72.5 degrees, followed by an hour. Outside the window -27 degrees, you can cool on the veranda - about 20 minutes, it is not much warmer there than outside.

So, the result for the morning:

Hurrah! Everything's OK! So tasty! And beautiful!
Here's a report.
Thank you, Tumanchik, and your other recipes are in my bookmarks!

Hurrah! Everything's OK! So tasty! And beautiful!
Here's a report.

Lyudmila! What a beautiful cut! Q.E.D! and the color is pink! And keeps the shape! And no nitrite is needed!
Thank you very much for your kind words. and for taking the time not only to tell, but also to show. I really appreciate it!
Girls, I cooked for the New Year using a slightly different technology. But now I do not have time to tell - I must answer in all recipes. The mail is full. Cooking time is halved and the result is even better. The ham is softer and more tender.

[Jenni]

Jenni-Zhenya, I thought about you all the holidays. How's the result? What happened? How did you like it?

Irkin try my method. I first steamed it in the remote control, and then baked it again.

Larissa, it's even easier! I'll tell you later!
but bake too cool! Well this is a crust !!!

She promised to tell as a skin after a double boiler and still could not choose the time. Photo of course not, maybe it was New Year and there was no time for the photo. I apologize for the expression, but this year, no matter how when they ate, in every sense of the word they slept! But everyone appreciated the ham! Very tasty and beautiful. Only I did not add starch and instead of them I ground small pieces of raw skin (the rest according to the recipe), I read about this method of bonding ham somewhere, but I don't remember where. And the skin, then, was salted, and then boiled in an ordinary double boiler for 20 minutes. It was warm and soft and I made a mistake: I left it to cool as it was cooked, folded at random (I just threw it into the basket of the steamer), and when it cooled down and retained its crumpled shape, it was not convenient to lay the ham maker. Then everything is according to the recipe. And the result is exactly what I expected: a tender, jelly wrapper, and inside an excellent dense vechin!
I want to express my gratitude to you with the entry where it should be! I myself do not post recipes, and I don't even always say thank you, but you girls are just super!

[Svetlana]

Svetlana, thank you very much !!! It is so great that the recipe fell into the hands of not just a lover of tasty food for his loved ones, but also an understanding person! Thanks for the recipe for gelling with no gelatin skins! More? Very interesting!

With gratitude and respect!

The whole trouble is that a lot was read from the Internet, and I have no idea where I read it and what proportions. It's just that when the skin was removed, there were not neat pieces, I think 10 percent of the amount of minced meat, so they need to grind them as finely as possible 2-3 times or grind in a blender and mix into the minced meat.
If I find where I read I will share it.

so they need to grind as finely as possible 2-3 times or grind in a blender and mix in the minced meat.

Yes, this information is enough! should it be boiled (steamed) or doesn't it matter?

It contains this gelling agent when raw.

Remembered and found! I just read it from my phone and saved the tab. 🔗

[Svetlana]

Svetlana, I will cook today! I plan to grind some of the skin. If it turns out, of course - a solid infection.

[Svetlana]

Svetlana, Tumanchik, an excellent article about ham (by link), everything is clear, you can replace gelatin with a skin! I'll try, I need to buy pork ...

yes, but I didn't manage to kill the skin in a blender. I almost said goodbye to the blender. it is necessary to try on a couple of it, tada will break through. And further. I am writing for information. In Belobok, the height of the sealing bag should be 45 cm. The bottom tie is 3 cm (incl.). And then I always forget to remember to cut the package.

[Tumanchik]

Tumanchik, you did so and did not grind?
Recipe quote Svetlana, Pour pork skin with 11% salt solution (40º SAL brine) and put it in the refrigerator for 3 days.
Blanch the skin in boiling water for 20-25 minutes. Pass through a meat grinder with a 3 mm wire rack. But since its amount is not large, cut into strips and grind with several pulses of a blender, or you can simply chop finely with a knife.

[Tumanchik]

Tumanchik, you did so and did not grind?
Recipe quote Svetlana, Pour pork skin with 11% salt solution (40º SAL brine) and put it in the refrigerator for 3 days.
Blanch the skin in boiling water for 20-25 minutes. Pass through a meat grinder with a 3 mm wire rack. But since its amount is not large, cut into strips and grind with several pulses of a blender, or you can simply chop finely with a knife.

no, I go straight to the blender. I have not yet reached the article. but I soaked the skin for a long time.

and this is what an interesting blender to take, maybe a glass ... or an immersion one ..

and this is what an interesting blender to take, maybe a glass ... or an immersion one ..

I think with a knife. and chop finely. oh, you get bogged down ... mot better than her "Steamed". tada in the bowl vzhIIK!

cut into strips and simply chop finely with a knife.

I think it really will be easier and the dishes will get dirty less ... The pictures are good there, with and without the use of crushed skin, the difference is clearly visible ..
but for a couple ... "blanch in boiling water for 20-25 minutes." - so, it seems to me, it will be softer for sure.

I think it really will be easier and the dishes will get dirty less ... The pictures are good there, with and without the use of crushed skin, the difference is clearly visible ..
but for a couple ... "blanch in boiling water for 20-25 minutes." - so, it seems to me, it will be softer for sure.

exactly. for the sake of Zhmenka to wash the meat grinder

[Irina]

Irina, salted the skins, rolled the ham. Husband eats, says delicious !!! I can't take a picture, she's in the freezer in portions. Thanks for the recipe

[Irina]

Irina, salted the skins, rolled the ham. Husband eats, says delicious !!! I can't take a picture, she's in the freezer in portions. Thanks for the recipe

You're welcome! Hello to my husband! Do you fast?

No, I'm a sinner, I confess .... Masha Schumacher forbade me. Said six months or. I make myself completely lean, from beef and breasts.

[Tumanchik]

Tumanchik, Irisha, you promised:

I cooked for the New Year using a slightly different technology. But now I do not have time to tell - I must answer in all recipes. The mail is full. Cooking time is halved and the result is even better. The ham is softer and more tender.

And where?

[Tumanchik]

Tumanchik, Irisha, you promised: And where?

guilty.
once completely. for some reason I get very tired in the spring, and also cataclysms ...
the bottom line is that you immediately put the cold ham maker from the refrigerator into a cartoon pressure cooker with a small amount of water. close. pressure max. time 1 hour. Steam program. then, when the pressure has dropped by itself, we push a thermometer into the meat - there will be about 60-65 degrees. add boiling water. cover with a second bowl and bring it to the desired temperature at 80 degrees. meat is more tender. try

Ira! I am yours forever!

Ira! I am yours forever!

and it's current now ???

No, once again!

No, once again!

uryayaya! mister appointed me his beloved wife !!!!!!!!!!!

uryayaya! mister appointed me his beloved wife !!!!!!!!!!!

Lenke does not say current, drive in at once, I will not live to Easter!

Lenke does not say current, drive in at once, I will not live to Easter!

I am the grave!

[Irishka-Tumanchik]

Irishka-Tumanchik- I cooked your ham in Belobok, everything is like in the recipe, only I added a few other spices - to be stunned at how tasty it turned out, the skins have already been collected, salted (just fat) and stuffed into the freezer
Girls, I advise everyone sooooo to cook
Thank you dear for the recipe

Cooking in her beloved Marta 1989

And the juice does not flow out of the meat if the ham is on its side and the bag is still pierced with a thermometer?

Svetlana, during the piercing, the juice splashed a little, and then no - the knitting needle itself and plugged the hole.The juice did not leak out at all - the dense wrapper from the skin did its job for 5+, and the composition of the minced meat is such that everything was absorbed and remained inside (starch, gelatin)

[nut]

nut-Irisha, just drooling! Well, who can argue that it's not tasty or beautiful? And color, and shape, and consistency .. why do we need nitrite? to store for months? and we will not store it. we will eat it. although I have a week. kadaab insolent all
it turned out great. thank you dear. made me very happy!

And the juice does not flow out of the meat if the ham is on its side and the bag is still pierced with a thermometer?

Svetochka answered