Pakat
Pakat
Pakat
Much has been written about this, but the question still arises:
How not to tear packages when closing Beloboka and its clones.
1. Check for sharp edges on all parts and springs.
Remove burrs with a file if required.
2. Set the lids of ham makers with sides from the package.
3. Hook the springs over the sides away from holes and grooves.
4. After stuffing a ham, pull the ends of the bag up so that the bag moves away from the vertical grooves and screw it tight.
5. Install the top cover, tighten the springs.
6. Do not overload the ham, otherwise do not execute step 4 and will not close.
Pakat
We have already written a lot about this, but there are questions:
Ice water and packages
Ice water, ice, needed to liquefy the mixture and to cool with stirring. They should be ~ 10% of the weight of the mixture ...
You can cook without bags, especially in semi-closed ham makers - Biovin, Teskoma, etc., but in open ones - Beloboka and her clones, bags are needed to prevent contact with the heating medium.
Water washes away fat and liquid from the mixture, the product will be dry.
In the oven, fat and liquid will leak out of the oven and the food will be dry. You do not need to pierce the packages, for the same reasons.
In addition, after removing the packages with the product, the ham makers are very easy to wash ...
mowgli
I still have the package protruding into the groove and when the spring is pressed, the package breaks anyway. I think I can put the foil?


Added Monday 09 Jan 2017 07:15 AM

And another question like what seasonings to use? I have a lot of them in mixtures. How much seasoning do you put in?
Pakat
4. After stuffing a ham, pull the ends of the bag up so that the bag moves away from the vertical grooves and screw it tight.
6. Do not overload the ham maker, otherwise you will not complete step 4 and will not close.


Choose spices according to your taste, everyone has different tastes ...
Chamomile
mowgli, I put a little dry ginger and nutmeg in the turkey. Approximately the same in quantity for 1/4 hour. l. on Teskomovsky ham. I don't like a lot of spices in turkey. You can add a little milk. It will be more tender. In general, I love milk in meat. Delicious.
mowgli
PakatPlease tell me, when you pull up and tie the bag tightly, it turns out moving away from the walls?
Pakat
Well, yes, it moves away from the walls and does not break ...
mowgli
but then I still close to the shape and protrude into the slots, and when I press it with the springs, it breaks, although I put the springs, as you said, not in the grooves. Pakat, can you show this process in the pictures? if, of course, there is such an opportunity
Well, everyone is good with my ham, but it's a dry infection ..
Butterfly_74
Quote: mowgli

but then I still close to the shape and protrude into the slots, and when I press it with the springs, it breaks, although I put the springs, as you said, not in the grooves. Pakat, can you show this process in the pictures? if, of course, there is such an opportunity
Well, everyone is good with my ham, but it's a dry infection ..

+1 Yes, please, can I photograph the process? I am a newbie in sausage business, I read it and realized that it is not easy not to tear the package ...
Pakat
There will be no photo, there are no more 2 hands to hold the camera ...
Butterfly_74
Quote: Pakat

There will be no photo, there are no more 2 hands to hold the camera ...

There is nothing to be done, we will learn from "cats" - torn bags, with time we will get used to it! Thanks for the instructions, they are very helpful!
Butterfly_74
Quote: Pakat

Much has been written about this, but the question still arises:
How not to tear packages when closing Beloboka and its clones.
1. Check for sharp edges on all parts and springs.
Remove burrs with a file if required.
2. Set the lids of ham makers with sides from the package.
3. Hook the springs over the sides away from holes and grooves.
4. After stuffing a ham, pull the ends of the bag up so that the bag moves away from the vertical grooves and screw it tight.
5. Install the top cover, tighten the springs.
6. Do not overload the ham, otherwise do not execute step 4 and will not close.

Today I tried to apply the instructions to my ham maker (I have "Siberian dishes", it is the same as "Beloboka" and others). Point 2 is clear, but point 3 is not entirely. Can be more detailed, for those "who are in the tank": where to hook one end of the spring, and where the other? The springs are short, it seems that they cannot reach the side in any way, only in the hole (and this will just break the package).

Beginning sausage makers really need advice from experienced mentors! Thanks in advance!!!
mowgli
to cling to the sides .. It is not necessary in the hole. There is a groove on the body, and there are holes on the cover, so turn the holes so that you do not cling to them, but over the side from the cover
Butterfly_74
mowgli, Thank you! I'll rehearse today!
| Alexandra |
Maybe I can't come here to you, I have Teskom, experience 2 times, and I see that the temperature inside the pot is no more than 69, this is when the water temperature in the pan reaches the lower border of the red zone (80g was set in Shteba, and at the end I increased up to 88g.). My elk meat + a little salted lard of the purchased one. I want to sit next to it for the third time and check all the values. Advise me pzhl what initial temperature to set in Shteba and what to strive for. Considering that I don't put nitrite, I do it according to Elena Tim's recipes.
mowgli
I think you can put 80-90. How much do you cook? I'm 6 hours for sure. They say that by the end of this time, the same temperature is reached in meat. I don't have any.
Pakat
The temperature depends on the meat that is put into the ham.
If there are several types of meat, then count at a higher temperature.
The cooking time depends on the diameter - the ham is about 3 - 3.5 hours, until the temperature inside the ham is corresponding to the type of meat ...
| Alexandra |
I do not mix the meat yet, I study on moose meat, and even at the temperature set in Shteba 88 gr. - there are 69 left inside the ham. I cook for 3-3.5 hours.


Added on Friday 13 Jan 2017 09:21 AM

Here, according to the first two versions, it turned out that the ham cooked at a temperature of 78 grams was tastier, it was kneaded with a knife of the combine and there was almost no bacon in it - 88g for 1300 minced meat ... Unfortunately, I did not measure the temperature inside the ham then. ...
Pakat
The temperature inside the ham is important, it doesn't matter outside, let it be more ...

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