Homemade ham (collection of recipes for ham mills)

Phew ..... while waiting for an answer .. read the entire forum (201 pages)))))
And I have no more questions.
Thank you, once again, to all the masters, for their experience, for their patience (and wow, how much is needed, while we, beginners, chew everything up and put it on the shelves)))
Yesterday I chopped and mixed the minced meat for the ham. I put it in the refrigerator.
Tomorrow, at lunchtime, it will be 48 hours as she matures. I will cook on the "Multipovar" Exciting)))

[ANGELINA BLACKmore]

ANGELINA BLACKmore, success!

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, don't worry, everything will work out!

[Alla]

Alla, of course it will work out .... Because while I was waiting for the answer I had already cooked the sausage on the "multipoavr", purely pork. It turned out just awesome. Fragrant, rosy, juicy. The photo, however, did not convey pinkness)))


She wrapped the sausage in a baking bag, tied it up like candy. The temperature in the multicooker increased gradually. Starting at 40 * C, every 15 minutes at 10 degrees. The total cooking time was 2 hours. The maximum water temperature is 82 * C.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, congratulations on a successful sausage!

[Alla]

Alla, Thank you.
I bought nitrite. And tastefully everything fell into place. This makes me happy.

The ham is cooked. There is, however, a nuance ... a layer of jellied meat around the loaf. I relate this to the increased fat content (chicken skin, Schwartenblock and pork was a bit, cut into minced meat)
Otherwise, the view, taste, aroma, everything was more than satisfied)))

* Pork - 500 g.
* Chicken breast - 300 g.
* Schwartenblock - 100 g.
* Nutmeg - on the tip of a knife
* Ground cardamom - 1.5 tsp.
* Ground black pepper - a pinch
* Salt - 6 g.
* Nitrite - 5 g.
* Cold milk - 70 ml.
* Ice - 6 cubes

Cut the pork into cubes (approximately 1x1 cm). Breast in a meat grinder. Knead the pork to the threads, adding milk and ice in the process (kneading for 20 minutes, I knead with a mixer). Add salt, pepper, spices, minced chicken and Schwarten block before finishing mixing. Stir the mass well, finish mixing. Cover the bowl and refrigerate for 48 hours. Stir occasionally.
Charge the ham. Put any protection in the multicooker bowl. Install the ham. Pour cold water to the top. Set the "Multipovar" program for 4.5 hours. During the first hour, slowly raise the temperature, starting from 35 * C, bringing it to 80 * C. Next, the ham will be cooked at 80 * C. Turn off the multicooker after a while. Remove the bowl. Remove the ham from it. Immerse in a pot of cold water for 1-1.5 hours. Then put the ham in the refrigerator for 8-12 hours.

We don't like very salty foods, so I reduced the salt content.

[Natasha]

Natasha. "No, this is not the letter heh. This is he himself ..."(c) hf "Ordinary Miracle"
He is edema. You will still suffer with this. There is no unequivocal recipe for elimination, because there are many reasons. There are only recommendations that set a general strategy for action.
In short - "everyone here your most progressive method."(from)

[Konstantin]

Konstantin, but withstood the temperature as it should. What could be the reasons other than a lot of fat? Although jellied meat is cool, tasty and does not interfere or spoil the look of the ham. BUT, if the gurus say that it shouldn't be that way, I want to achieve the right product.

[Natasha]

withstood the temperature as it should

Natasha, cooking temperature yes. And the temperature of the mixture when mixing? It must not rise above + 12 ° C. Check also this moment.
In general, the sausage looks good. I have no doubt the taste is excellent.

[Ksyusha]

Ksyusha, kneaded with a mixer, with ice, and poured milk from the refrigerator. The mass was cold. I can't believe there was a jamb at this stage. But for greater conviction, a thermal, next time I'll stick it in.

[Natasha]

Natasha, and at the stage of grinding meat? Here, right from the moment of purchase, the meat must always be cold, not higher than +12 temperature. I froze the meat slightly before the meat grinder. Passed through a meat grinder 3 times. Each time I put it in the freezer for 30 minutes.

The meat was defrosted in the refrigerator. Cut it and put it back in the refrigerator. And then - pieces of pork in a mixer, and the rest in a meat grinder. After the meat grinder, I put the minced meat in the freezer while the meat was kneading. Then she connected. That does not seem to be white heating even once.
As it all confuses me.
You read the recipe at Pasha's - all the time, once, I got it kneaded, in a ham, in a hunger ... all the things ... When it can get warm ...
This is if only while they were bringing meat from the store (they sell it fresh).
We deliver, cut and freeze.
Well, finally, mosk zakYpYt right now.

I began to make sausage-chopped ham only in the winter. Always having a bowl of snow at hand.

In the warm season, the look of whole chunks switched to Su, so as not to steam with ice minced meat. To work with the pieces, I use two pairs of ketchup bags with frozen water there. One pair is in business, the other is preparing to work in the freezer. And a home-made foil thermo box made of polystyrene, where I put an eight-liter pan with pieces of meat to ripen. Usual norm 2.5-2.8 kg

Next time I will try to freeze the product. And send it to the freezer during the kneading process. And there it will be seen.
But it was comforting that the density, uniformity, aroma, color - everything is inherent in the ham. Is it really nitrite? But I was afraid to put a lot of it. I read the entire forum and that doubts were taken away ... I bought this salt in a spice store. BUT the packaging is completely impersonal. I trust the seller, but not knowing the concentration did not risk it.
I went to the store to clarify the information of interest to me from the supplier. They promised to do it.

I read for a long time, gathered for a long time, and now ..... thanks to everyone for the experience ...
700g neck in pieces and 300g chicken fillet in a meat grinder.

Very delicious!

[Nadyushich]

Nadyushich, Nadia, very beautiful ham. I will not master 200 pages of the topic, you can link according to whose recipe you made or what proportions were added besides pork and chicken?

[eta-007]

eta-007, nitridka salt 18 grams, ground pepper, nutmeg, 100 g of ice water, 100 g of milk with ice. Well, the rest is technology.



I cannot indicate a specific recipe, Tanyusha was advised by the nickname Tatka, for which she is very grateful.

[The first pancake is super!]

The first pancake is super!

Ham maker made of stainless steel, made by Moscow kulibin, very comfortable, spring in the middle.
2 pieces of pork ham with fat, weighing 1400 grams, sprinkled with salt and spices, then refrigerate for a day. (no additional processing of meat was carried out)
A baking bag is placed in the ham, tied at the bottom, the meat is laid, the bag is twisted on top and placed in a tube in the middle. The top of the bag is punctured in 3 places. The ham maker is closed with a lid with a spring.
Filled with hot, but not boiling water, cooked for 2.5 hours at a water temperature of 90 degrees. Then 20 minutes under cold running water, overnight in the refrigerator. In the morning, the package was taken out of the ham and the contents examined.
It turned out not ham, but the most delicate juicy boiled pork, only in moderation, spices, salt, and a bonus around the edges of a little delicious jelly, the yield is about 65-70 percent to the weight of the bookmark.

P.S. For cooking, a 3-liter enameled can was used, with which in the USSR they went for kvass) The temperature of the water was measured with a thermometer-needle for meat.

P.P.S. I can't show you a photo, because I'm a beginner)

And 2.5 hours was enough for that amount of meat? Are you sure you have it ready?

More than, according to the technology for 1 kg - 1 hour, I stood it longer, just in case.

If 60-70% of the original, then where did the 30% go? In jelly and water, nowhere else.
I'm afraid the idea of ​​the resulting juiciness is premature.And the comparison with boiled pork was not without reason.

I was not afraid and tried it, juicy and tasty)
There was no broth as such, small droplets of fat floated, the juice was drained after cooling with water, through a tube in the middle. I poured it 3 times, by volume just about a glass and a half, but did not measure it. I repeat, Hand-Made ham maker, not china, with a good spring.

[inside]

I repeat, Hand-Made ham maker, not china, with a good spring.

This may depend on the quality of the meat, and the ham may not be relevant at all. As I understood from this phrase

The water temperature was measured with a meat needle thermometer.

you measured with a temperature probe. Have you measured the temperature inside the meat itself?

[Konstantin]

If 60-70% of the original, then where did the 30% go? In jelly and water, nowhere else.
I'm afraid the idea of ​​the resulting juiciness is premature. And the comparison with boiled pork was not without reason.

Konstantin, do not forget that the boiled pork was being prepared, which happened in the end. No nitrite. A weight loss of 27-40% is normal. With sodium nitrite, this would be 10-12%. But the output product would also be different.

With sodium nitrite, this would be 10-12%. But the output product would also be different.

By the way, yes ... here is the moment with the nitrate really missed.

you measured with a temperature probe. Have you measured the temperature inside the meat itself?

71 degrees is more than enough.

[Luda]

And 2.5 hours was enough for that amount of meat? Are you sure you have it ready?

Luda, the rate of cooking meat in a piece is about 50 minutes per kilogram of weight + 20 minutes of total time, and this is at a temperature of 90-95 * С
This is how I define readiness, if I cook meat in a piece in a film, it will be guaranteed to be ready

If the meat was marinated in brine for 1-2 days, it absorbed the liquid into itself. And if it was then cooked in a bag, tightly packed, it will remain juicy inside after cooling.

Girls, what if there is at least 100C * in the oven? how to make 75? there is a temperature meter

[Olga]

Olga, but it is necessary to do 75 in the oven? Can't work in a pot of water? I just cook on the stove, in a saucepan. I have a gas hob. I put a divider on a small burner, a large saucepan, where the ham is placed over low heat. Not even the quietest, just over the minimum. And the temperature does not exceed the required one.

I can't find Tatiana Admin's recipe "spicy beef" ...

[Sashunesha]

Sashunesha, here:

Homemade ham (collection of recipes for ham) # 57

At the end of the post, Tanya.

[Admin]

Admin, Tanyusha, do you put the fish fillet in a ham maker and immediately put it to boil in boiling water or in cold water and bring it to a boil? I want to cook for the New Year so as not to mess with bones.

Girls, who ever made a fish loaf in a ham maker?

In the search bar at the top, hammer in a fish roll in a ham maker, and choose what suits you. A bunch of recipes.

[Marpl]

Marpl, Marisha, there are only 2 recipes

Roll with salmon and shrimps in Tescoma ham maker
Fish roll
yes, it gives out 2 recipes with fish. This means that you should not bother, but cook other dishes from fish, and use the ham as intended - to make ham from meat. Fish does not require such a long heat treatment as meat.

[Marpl]

Marpl, Marish, the fact is that I'm fasting - that's why I'm a fish. Nevertheless thank you!

I made ham in a ham for the first time, pork meat with chicken salt with nitrite according to the formula marinated for a day in the refrigerator, warmed up for 1 hour at room temperature, put it in the oven gradually raised the temperature to 90 degrees, the meat inside reached 72 degrees only after 6 hours, which did not so i do. The ham was sampled in the morning, delicious, but a little dry.

Good day! To all members of the forum such a huge thank you that they were not too lazy and shared their experience :)) It helped me a lot! Everything worked out the first time.The ham is ready today - and tasty, and dense, and pink, not dry, and tastes like a shop (though we ate a shop about 20 years ago :)) Just super! And without nitrine salt and other dyes. I read the forum selectively, but apparently I found the most important thing :)) and took it into account. Well, she thought of something herself :))

Photo of a ham by link to the cloud



I share the recipe and nuances. We do not eat meat, therefore we made it from poultry :)) I bought 1 turkey thigh, 1 turkey breast, 1 duck thigh and a package of chicken hearts (Petelinka). From this there is one more ham left (except for the duck - it is all gone).

For 1 tab in a Tescoma ham:

400 g turkey thigh, 370 g turkey breast, 100 g chicken hearts, 130 g meat from the thigh of duck = that is, just 1 kg of meat
+ 100 l milk + 1 chicken egg + 1 quail egg + 15 olives (without seeds and fillings) + 15 g of fine iodized salt
+ slightly less than 1 tsp of ready-made store-bought mixture of dry ground spices for chicken and turkey (I bought Kotanyi, the composition is salt, paprika, corn starch, garlic, white pepper, marjoram, rosemary)
+ 1 coffee spoon (this is 1/2 or 3/4 tsp) icing sugar + 4 pcs of cumin (I was afraid to put more)
+ a little carrots

I bought all the meat in the evening and put it in the vegetable compartment of the refrigerator. And at night, in the morning, I read on the forum that you need to do everything cold - no more than 12 degrees. Therefore, in the morning I immediately put all the meat in the freezer. And after 40 minutes it began to magical.
1. I took a turkey thigh out of the freezer - washed it in cold water, cut off the captivity with scissors, left the fat, then cut everything with scissors into pieces of 1-1.5 cm, weighed it, put it in a bag and put it back in the freezer.
2. I took out the turkey meat from the freezer - washed it in cold water, cut it with scissors, weighed it, into a bag and into the freezer. This will go for minced meat (according to the recommendation of teskoma, the ratio should be 2/3 in pieces, 1/3 minced through a blender).
3. I took out the duck's thigh from the freezer - washed it in cold water, cut the meat from the bone, cut it into pieces, weighed it, into a bag and into the freezer.
4. I took chicken hearts out of the freezer - washed them in cold water, cut them all in half lengthwise with scissors to wash the caked blood, left the fat on them, weighed them into a bag and into the freezer.
5. Weighed milk and put it in the refrigerator.
6. I washed the eggs and refrigerated them.
7. Olives - in the refrigerator.
8. Finely chop some carrots (1/2 pcs.). And in her refrigerator.
9. Collected all the spices in one container - salt, a mixture of spices, powdered sugar, cumin.
10. She took out the turkey breast and chicken hearts from the freezer. The fat was cut off from them, and they themselves went back to the freezer. And I ground this fat and turkey breast into a "pate" with a hand blender. Blender didn't like it very much :)) tough meat. Therefore, I often stopped him, cleaned the knife, cut the half-paste itself with scissors - in general, I helped the blender as best she could :))
11. I took out of the refrigerator all the preparations (except for olives) + turkey "pate" (after the blender). In a saucepan of 3 liters, she kneaded this mixture for 10 minutes. By hand. Mixture, ash-tree stump, ice:)) The hand gets cold :)) But the structure of the mixture changed during the mixing process. It's not just to mix the ingredients, the magic process has already begun there :))
12. I left it all in a saucepan, closed the lid and put it in the refrigerator.

And she herself went to the store for a baking bag (we didn't have it at home, but I decided to put it inside the ham maker) and behind the divider (gas stove).

13. Came back an hour later. She took out a saucepan. I put a baking bag inside the ham (clip on the bottom). She began to put the mixture from the pan inside it. A layer of a mixture - 4-5 olives - a layer of a mixture - olives ... I used a regular wooden potato crush. By the amount of the mixture, the excess turned out to be 2 tbsp - the lid did not close :)) I removed the excess in the bag and in the freezer (it will be possible to simply add to the vegetables in the double boiler). She cut the baking bag on top almost along the edge of the meat, a little higher. I closed the ham and put it in the refrigerator. For another 3 hours. That is, in total, 4 hours of cooling came out along with fermentation.

14. She took a ham maker out of the refrigerator.On the comfort zone there is a divider and a 6 liter saucepan. In the center - a ham maker, poured cold water, closed the pan with a teskoma lid (special for a ham maker), and stuck their thermometer into the hole in the lid. Heated the water in a saucepan to 80 degrees and turned off the heat. And so the construction stood for 1 hour. Without fire.

15. Turned on the fire, heated the water to 85 degrees. And so she kept for 2 hours.

16. Poured boiling water from the pan. And she poured cold water. She put the ham maker in the pan. After 10 minutes, she drained the water and poured cold water again. And she stood in this water for 2 hours. Then the ham was put into the refrigerator overnight.

In the morning everything was ready. The baking bag contains broth. I got it all right. I did not drain the liquid from the ham itself through the holes in the lid (there is such a manufacturer's recommendation). What for? :)) The carrots came out a bit damp, but there are not many of them and it is almost imperceptible :)) You can cut them smaller or add boiled ones. In general, there were many fears that it would not work out, but everything turned out just fine!




Refinements "in the tail" - fine sea salt (and not iodized, as I wrote :)) I missed. And one more thing - the water in the pan on the stove should be at the level of the meat in the ham, that is, 1 cm below the lid of the ham. Look like that's it : ))

[Svetlana]

Svetlana, with a start.
From the second-third-fifth test, you will discover many small nuances, which after a while you will begin to overcome. In a word, you will grow above yourself.
This way, one way or another, went all who, having started, continues to deal with ham for a long time. Neither do I, although it has already given way to sous vide technology for a couple of years and now I work with ham only in winter. Because without going through the ice mince stage, I already have ham and the taste is not the same.

Good luck in our next fun business!

Girls and boys, I ask for advice. I got the idea to make homemade ham. In a few days I mastered the previous 202 pages of this topic. She seemed to understand everything. 2 days ago, meat was prepared with pre-purchased nitrite salt. Today I bought a ham maker and a temperature probe. Now I am fully armed. She stuffed a ham maker with meat, and followed the path of least resistance - put it in the oven. The oven keeps the temperature at 93 ºC, almost 3 hours have passed, I inserted a temperature probe inside, and there it is not even 60 ºC. The juice went to stand out decently like that. It is clear that she messed up, but what is wrong? Why isn't the internal temperature rising? With Pakat, everything turns out so smoothly, in 3.5 hours at 200 ° F everything is ready, and here ...

[Anna]

Anna, I will express my personal opinion.
I am not in the mood to debate this topic.
What Pakat described is far from making real ham (sausage), it was at the dawn of studying and mastering the technology of making ham on the forum. Each people experimented in their own way.
At a temperature of 90 degrees and above, baked meat is already obtained, but not ham.
And ovens rarely give out the temperature that is set.
Go to the topic about making ham at Masinen, there you will find what you need.
For example this: Pork ham (Steba pressure cooker) During the study phase, I cooked this ham in a regular saucepan over the gas.

And here is such a recipe, chic ham turns out https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=437670.0 It works great in Tescom's ham, I often make it, if there is no skin, then I use a small baking bag.

[Anna]

Anna, everything is very simple.
The supply of heat-heating inside the ham maker through the air of the oven + heat radiation from the walls and heating elements of the oven is much slower than if it went through water. Water is much more efficient as a heat carrier. Physics - nature cannot be fooled. ( Therefore, in dwellings it is the water heating from the "central" ones that is the main.)
***
This time, if you haven't interrupted yet, hold on longer. And in the next, it is better to use placing the ham in the water.

Girls, maybe I'm the last dark one here on this forum, but using Teskomovskaya ham maker for more than a year, only last week I bought a cover for it.And life changed immediately! It turns out that the gas is quite small enough to turn on the fire, and it keeps the temperature stable. Maybe someone else did not know about such a small useful charm

I often do it, if there is no skin, then I use a small baking bag

Irina, that is, you still put a bag for baking in Teskomovsky ham? May I ask why? And when do you drain the excess water from the ham? I've never done this before))

I also bought a ham maker). Vetta. Today I made meat in it - pork. I hadn’t read anything about her before.
It turns out that you need to put gelatin and an egg, and paprika for color ... But the job is done .. what happens is what happens.
Cut the pork into pieces, add garlic, half a teaspoon pepper. , Asian seasoning, salt.
Inside the ham maker, a baking bag, before that it was pierced in several places with a needle, and filled it under the neck with meat (I did not marinate the meat in advance). I put it on its side in a pot of water, the water covered the whole ham, and cooked for 3 hours, mostly the water was boiling. Then she pulled it out, cooled it, now it is already in the refrigerator. There is a lot of tasty broth left, what to do with it - I don't know yet .. and it's a pity to pour it out.
What will happen tomorrow - I'll write. I don’t pin great hopes on the "first pancake", well, all different types of meat have been cooked for sure, but I don’t know how it will look like ham.

It turns out that you need to put gelatin and an egg, and paprika for color ... But the job is done .. what happens is what happens.

The egg is not needed, gelatin is optional, not necessary, I do not put. But the water should not boil, it will not turn out ham, but a piece of boiled meat, it will be dry. The water should be 75-80 degrees all the time, no more

[Ariadne]

Ariadne, thanks to the punctures in the bag, everything delicious has been boiled

I hadn’t read anything about her before.

Well, yes ... Still, it was necessary to read ... The water in which they cooked should not be broth, it should remain water, and all the goodies should be in the meat.