Pork ham (Steba pressure cooker)

[Galina]

Galina, I have white fever !!!!

I can't even go to sleep! Carries me through the forum, God, Storms already

[Galina]

Galina, I have white fever !!!!

I can't even go to sleep! Carries me through the forum, God, Storms already

Oh you fly my lady .....
I refer those there in Russian kidanula - look ...

[Masinen]

Masinen, Maria, came to me forty-white-sided. A chicken has already been bought. I want to do without nitrite salt. Everything, as you said, was going to do - on heating (75-80). And here I came across this information 5 minutes ago: https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=4095.0 And there, about the chicken - 90 !!!! degrees. What to do? The girls seemed to do it according to your recipe ... everything seems to be fine with everyone ... and here is information from Biovin ...

I'm at a loss ... I'm sitting waiting for your magic pendel ...

[Yulia Antipova]

Yulia Antipova, for ham you need a temperature of 75-85 grams, no more.
If you are afraid, then put 85 grams, but I would not. It will be dry.

Thank you so much. I will do just that.

[50 - 55 minutes per 1 kg of weight]

Julia, in your link, just a page earlier, the same MaryV posted

“Once the required core temperature is reached, all harmful bacteria will be destroyed.
Beef - 69 ° C
Veal - 77 ° С
Lamb - 81 ° C
Pork - 85 ° C
Bird - 90 ° C "

The molds are placed in a boiler with water having a temperature of 90-95 * C, then the temperature is set at 80-85 ° C and cooking is continued until the center of the product reaches 68-70 ° C. The cooking time depends on the size of the ham and is on average 50 - 55 minutes per 1 kg of weight."

And we cook for 3.5 hours, only 1 kg fits in a tesky one. I think that all the nasty things die)))

[GenyaF]

GenyaF, Zhenya, well, that's exactly what I don't understand! If nasty things die from reaching temperaturethen how do they die in a chicken if she needs 90? after all, no matter how much you heat the water to 75 degrees, 90 degrees inside will not be done ??? And then, it says "the molds are placed in a cauldron with water 90-95", but we put them in cold water (exactly according to Masha-Masinen's recipe)? Or am I confused ??? Zhenya, I really don't understand ... If you can, translate for me from Russian into Russian again ...

I just decided to do it on trust ... But the worm of doubt gnaws hard ...

P.S. And I also don’t have a thermometer and I don’t know how to determine that the water in the cartoon has warmed up to the required temperature. My heating mode shows the total time, and not the time from reaching the desired temperature ...

Eh ... and the chicken is in the refrigerator, and the ham has arrived, but I have all my doubts and doubts ...
November 21, 10:40 pm.

I cut a chicken ... Now I will send to interfere ... Well, good luck ...

November 22, 18:50

Cooked. Cools down. I did as Masha ordered - on heating ... I walk in circles around the refrigerator ...: girl_thin1: For the first time I look forward to Monday morning ...

Thank you so much. I will do just that.

Yulia well, how are you?
And Biovin flew in from Poland to me, I will also try the other day, I just finished the previous one)))

[Masinen]

Well, here's my ham. I walked around the refrigerator and was worried, what if I didn't finish it. And I decided to cut it right now, and not wait until morning. And I did the right thing ... Here ...


1. In the very center, when pressed, a barely pinkish juice is released (the same as if the chicken is undercooked, undercooked).
I see 3 outputs:
- pack up again and send to cook
- cut into pieces and fry before serving
- cut into layers (like a sausage) and put each piece in the microwave for 2 minutes before eating.

Masinen, Mariawhat do you recommend to choose?

2. Despite the presence of gelatin, the voids were not filled ...I'll put more next time. I will ram it even harder. Although I tried.

[Yulia]

Yulia, according to the photo the color of a normal cooked ham. There was no need to pull her out, but I should have let her stand until morning.
How long did they cook? Is the white side wider from Tescoma?

[Maria]

Maria, there is not visible in the photo (I only have a phone and light from a daylight lamp), but if you look, there is a pinkish spot on the left half in the center.

That Belobok was wider than Teskoma, I had no idea. Now I measured it - the diameter is 11 cm.

Cooked by immersing the ham in water for 3 hours 52 minutes. Based on this post:

elmi, no, 40 + 2 hours 50 minutes = 3 hours 30 minutes)

I thought that standing until the morning was for complete cooling. But now I'm starting to think, are the cooking processes going on inside? So don't cut it?

Thank you in advance.

P.S. Maybe my cartoon does not give out the set temperature? ...

Well, in general, it should have been cooked in 4 hours. And there was no need to cut it, of course.
And the broth may be pink

[Yulia]

Yulia, And it seems you didn't add nitrite ...
Maybe that's why - the meat was not marinated as in ham with nitrite, and it took longer to cook?
And one more option ... On my biovinovsky thermometer for a shredder, the temperature "with a bird" is higher than the temperature "with a pig."

Maybe for chicken / poultry ham you need not take 75, but 80 (for example)?

PySy. I am not claiming, I am guessing.

[A.lenka]

A.lenka, Elena, yes, I did not add nitrite on purpose. But Masha pointed out that the difference is only in preliminary maturation. I didn't do it - just put it in the refrigerator overnight. And about the temperature for the bird, I raised the question on the previous page. Masha did not recommend it, but I trust her. But, to be honest, according to the answers, I still did not understand the biochemistry of the process ... Alas ...

[A.lenka]

A.lenka, nitrite gives a pink color and a ham taste and also suppresses the development of any nasty things.

On the ribbons the bird stands from 75-85 gr.
the main thing is not to get out of the border 85 gr.
Yulia, you could well cook for 85 grams, but not higher.

[Yulia]

But, to be honest, according to the answers, I still did not understand the biochemistry of the process ... Alas ...

Yulia, I think the nuances need to be learned by trial and error. I recently made chicken and duck ham. Nitrite, 48 hours of standing, 3.5 hours at t. 75 degrees. I cooked in two ham makers at once: Belobok and Biovin. I added gelatin to one of them. I didn't notice the difference with and without gelatin.
The chicken cooked even more / less ... The duck was tough. In a word, something was wrong ... Next time I'll try to play with the bird with the time / temperature.

Oh, virgins, my roof is leaking
Something I was not fussing about, I was in a hurry without much need for that - that's just such a day! And the main thing is that it's funny, this sausage-ham has already been done, it has been altered, and now you have cut it, kneaded it, pushed it into a ham maker and right on the machine, like a devil beguiled it, set it to cook ... already otpikaet, but it just dawned on me - I didn’t put it on maturation So I think now, what will it be ?? In principle, boiled meat should be to taste, without the characteristic "ham" taste. I'm sad ... probably old age, Alzheimer ...

[Elena]

Elena, share later what happened. I think it will still be delicious.

[Aunt Besya]

Aunt Besya, I also think it will be delicious))

Well, tomorrow I will report back, right now it is cooling down, I will put it in the refrigerator until morning .. Let it mature in this form

[Masinen]

Masinen, Masha, I set the ham to cook. I set 75C time 3h30min, as you indicated. The water temperature inside the bowl reached 75C after 30 minutes. What to do? Maybe it is worth increasing the cooking time from the moment it reaches 75C? Or will the ham get overcooked?

Technical data: Teskom ham maker, Brand 6051 pressure cooker, built a structure with additional. bowl, I control the temperature inside the email. thermometer probe with a cable.

[shuska]

shuska, yes no, leave 3 hours 30 minutes.
30 minutes go to heating the water)

[shuska]

shuska, yes no, leave 3 hours 30 minutes.
30 minutes go to heating the water)

Okay! Thank you for your prompt help!

You can call me

Cooked. Got it out. Chilled for 30 minutes. Now I'm going to put it in the refrigerator. There, inside, there is a lot of liquid (you can hear it splashing). What to do? Should I drain it or not?

[shuska]

shuskaas you want it is broth.
You can drain or tomorrow there will be jelly from the broth)

Should I drain it or not?

I always drain the liquid. Some of the girls wrote that all the muck remains in the liquid.

And sometimes I don’t drain, it’s not absorbed back.
And then I just throw out the jelly in the morning)

It is clear, I went to drain. Thank you

Added:
Leaked ... Some strange broth of Pink color (probably because of nitrite?) And with flakes ... In short, completely ugly

[shuska]

My broth is transparent, 200g turned out, very aromatic, tastes salty even for my husband. Now it is cooling down in the refrigerator.
shuska, I cool it to 20 degrees inside the meat and then put it in the refrigerator.

I cool it to 20 degrees inside the meat and then put it in the refrigerator.

I didn't wait ... I put in the refrigerator a still decently warm

I cool it in a saucepan with cold water, I changed the water twice.

I cool it in a saucepan with cold water, I changed the water twice.

I also kept it in cold water. But only 30 minutes like the recipe says

[shuska]

shuska, by the way, you can leave the ice in the water.
If the water warms up quickly, then you can change and pour cold water again.
I keep it for 30 minutes as I wrote

Some of the girls wrote that all the muck remains in the liquid.

but what kind of muck and where does it come from ?? from meat? so all our broths are also disgusting?
I use this liquid later.

but what kind of muck and where does it come from ?? from meat?

I wrote what I read earlier about the liquid. Where it comes from did not specify.

then all our broths are also disgusting

I did not write this, that all broths are disgusting. I wrote exactly for the liquid from the ham.

I use this liquid later.

Your right.

[natalisha_31]

natalisha_31, Natalia, there is nothing but meat and spices .. I'm just arguing, maybe it really needs to be poured, but I use ...

[Galina Iv.]

Galina Iv., your broth is normal))
natalisha_31, you never know who wrote what))
Did someone do a chemical analysis of the broth? No, which means that no one can say, maybe these are just words to the wind, you know

[Elena]

Elena, share later what happened. I think it will still be delicious.

Completely out of my head flew: the ham still turned out! True, the taste is slightly poorer and looser in structure. All the same, 48 hours of ripening not only enrich the meat with taste, marry with spices, but also thicken the structure ... But they didn't have to throw it away - they ate it!

[Elena]

Elena, well, that's great, for now we know that it is necessary to withstand it, at least for the night)

[Law]

Did someone do a chemical analysis of the broth?

I don’t know, and I didn’t ask anyone.

which means that no one can say, because these are just words to the wind, you know

I see. Topic author's word Law.

[Masinen]

Masinen, Maria, a question for you.
Tomorrow I will cook the ham for the first time, in a new Shtebe 6 l., I have a ham maker Biovin, meat in a bag, can I put it horizontally, or can water get in and should I do how you cover with the second bowl?

[Maria]

Maria, but I am upset for something - it took so long to prepare - and now I have Shteba and Teskom's ham, but there is no happiness
I did half of the portion for testing, without nitrite, kneaded in a bread maker. Although it warms me when kneading, well-chilled meat and ice did their job, the minced meat was cold. I stuffed a ham, left it in the refrigerator overnight, boiled it in the morning.
In my opinion, it turned out very tasty, although it does not look like a store-bought ham. But it doesn't look like a cutlet either, so at least I didn't overheat it.
But my men weren't impressed by something ...
And somehow the meat is a little harsh. Maybe without nitrite it should be so? I’ll have to buy nitrite, I’m very much interested in making a delicious ham. So far, it turned out like this:

[SvetaI]

SvetaI, my first ham was about the same ... Then I began to add pieces of fatty pork, and knead in a bread maker for at least 20 minutes, and with garlic. There is a difference, and for the better. I did it without nitrite ...

[Svetlana]

Svetlana, the ham looks good. And what the men didn't appreciate was they got used to the taste enhancer.Next time add more garlic and spices, now I cook one thing for my husband and son, and another for myself and my grandson. And everyone is happy.

[Alla]

began to add pieces of fatty pork, and knead in a bread machine for at least 20 minutes, and with garlic.

I had a kind of fatty pork. Hence, it is not enough. I kneaded for 15 minutes, I was afraid to overheat. Why should the mince for ham be cold?
Alla, Tatyana, the spices felt good, I understood about the garlic, next time I will add.
In general, we will train

[Vlasik]

Vlasik, I put biovin horizontally, well, the water got inside, but the meat is in the bag)

[SvetaI]

SvetaI, Svtlana, it seems to me that the pieces were cut coarsely, so it should be smaller, otherwise it is very clear that the pieces are on their own.
And it is clear that it did not mix well, also because of the appearance that the pieces look separately)

Well, nitrite salt does a pretty good job.
But! Next time, try to stand it for two days in the refrigerator and then cook)

After kneading, was there a white sticky mass on the meat?

After kneading, there was a white sticky mass on the meat

There was something like that, but it may not be enough, I don't really understand how it should be. The structure of the minced meat has clearly changed.
The pieces were probably really big, I'll take into account.
Why so long in the refrigerator if there is no nitrite? I thought these two days were needed for ripening with nitrite salt. And without her, even such endurance is not needed, or am I wrong?
And the temperature of the minced meat during kneading should be low in any case or only when adding nitrite? What does it give, do not you know?

[SvetaI]

SvetaI, Svetlana, it’s not for nothing that they say that all the ingredients should be overpowered. Usually I make minced meat and immediately sculpt dumplings or manti. This time the minced meat for the dumplings stood in the cold for 6 hours, for the manti for 14 hours. The aroma was so delicious that I wanted to try the raw minced meat.
So it is for the ham.

without her, and such endurance is not needed, or am I wrong?

In general, in theory, you do not need to stand for a long time, but for me it tastes better when the meat costs longer)
Therefore, I suggested that we try to withstand it for two days, it will compact well and the meat will ripen)

And the temperature of the minced meat during kneading should be low in any case or only when adding nitrite? What does it give, do not you know?

low in any case.
I'll find why on the forum and I'll copy it here, so as not to carry a gag)