Pakat
I was rebuked for being scattered and hard to find.
I am making an attempt to streamline them, from the moment I started taking pictures of them regularly. It is better to see once than hear a hundred times...
Pakat
27 June 2014, 06:57
Homemade ham without swine (cook with Pakat)
100% All beef ham Beef ham 100%

650 grams of beef, cut into pieces, 400 grams of minced veal, 200 grams of beef fat, pieces. Everything is mixed for 15 minutes with salt, spices, ice, stuffed into Belobok's ham, it didn't fit into Biovin, the springs are tightened, matures in a fasting chamber for 48 hours, then in the oven for 3.5 hours at 180 F. It cools down and in a fasting chamber overnight. Fresh, delicious ham for breakfast in the morning.

Don't shoot the pianist, he plays as best he can ...
Until there was an adapter, I forgot how to shoot a camera down. I didn't know, I didn't know, and I forgot ...
Pakat
05 July 2014, 09:03
Homemade ham without swine (cook with Pakat)
100% Amateur beef
1 kg of minced veal, 200 grams of beef fat, nitrite salt, spices, ice, 20 minutes of vigorous stirring, maturation for 48 hours in a tight Beloboka, 3.5 hours in the oven at 180 F, overnight in the refrigerator and delicious ham ...
Next time a little more fat, I'll cut it coarser ...
Pakat
Packet dated 10 July 2014, 09:11
Phew, finally filled the Biovin ham, for the first time ...
Climbed in, a little over a kilogram, trampled, trampled, barely closed,
I don't like leftovers, now stands in a hunger, ripens ...
14 July 2014, 08:02
Homemade ham without swine (cook with Pakat)
Ham from Biovin, updated yesterday ...
Ham 100% Beef, to d.
Minced beef 840 grams, beef fat 200 grams, 20 grams of nitrite salt, spices ...
Nice tasty ham ...
Pakat
24 July 2014, 07:45
Homemade ham without swine (cook with Pakat)
100% Lamb ham.
Lamb pieces 450 grams, minced mutton 350 grams, mutton lard (not fat tail ...) 300 grams, nitrite salt, spices included, ice, 20 minutes of thorough mixing in a food processor, 48 hours in a refrigerator, 4 hours in an oven 185 F, night in a hunger and breakfast in the morning with delicious fresh ham ....
Pakat
02 Aug. 2014, 07:15
Homemade ham without swine (cook with Pakat)
100% Lamb ham.
Made in Biovina ...
Lamb pieces 350 grams, minced mutton 350 grams, lamb lard,
(not fat tail) 300 grams, nitrite salt, spices included, ice, stirring for 20 minutes, ripening in a refrigerator for 48 hours,
in the oven at 185 F, 3.5 hours, cool down and overnight in the cold.
Fresh, tasty ham ...
Pakat
10 Aug. 2014, 08:48
Homemade ham without swine (cook with Pakat)
Ham Mixed ...
660 grams of veal, in pieces,
minced mutton 330 grams,
200 grams of beef fat, slices ...
Nitrite salt, spices included, ice, stirring for 20 minutes,
it didn't fit into Biovin, stuffed Beloboka and into a hunger for 48 hours.
Oven for 3.5 hours at 185 F, cool down, overnight cold and fresh tasty ham for breakfast ...
Pakat
18 Aug. 2014, 07:25
Homemade ham without swine (cook with Pakat)
Made in Biovina.
As promised - Amateur Veal.
680 grams of minced veal, 300 grams of fine beef fat, pieces, nitrite salt, spices included, ice, stirring for 20 minutes, 48 ​​hours in a refrigerator, 3.5 hours in a furnace, cooling, a night in the cold and breakfast with fresh, delicious ham ...
Pakat
27 Aug. 2014, 08:26
Homemade ham without swine (cook with Pakat)
Amateur chicken ham
A mixture of 700 grams of minced chicken and 265 grams of beef fat, small pieces, nitrite salt, spices included, ice, stirring for 20 minutes ...
I stuffed Biovin, but I could not close it, I almost lacked the volume, but I don’t like to remove the excess ...
I transferred the package to Beloboka, it has a larger volume, closed it without problems and into a hunger, for two days ... It stood in the oven for 3.5 hours at 190 degrees Fahrenheit, cooled down and again into the hunger until morning ... It turned out tender, delicious ham ...
Pakat
03 Sep 2014, 09:03
Homemade ham without swine (cook with Pakat)
Turkey-beef ham
Beef steak, 377 grams, cut into pieces, beef fat, 200 grams, small pieces, turkey mince, 396 grams, nitrite salt, spices included, ice, stirring for 20 minutes,
stuffed Biovin... Stood in the cold for 48 hours for fermentation and maturation and in the furnace for 3.5 hours, chilled and overnight in a refrigerator.
That the photo is not very good ...
Pakat
Today at 08:54
Homemade ham without swine (cook with Pakat)
Ham Beef-Vealalmost dietetic.
460 grams of minced beef, fat-free, 460 grams of minced veal, nitrite salt, spices, ice, stirring for 20 minutes, 48 ​​hours in a refrigerator, 3.5 hours in a furnace, cooling down, night in the cold and breakfast with fresh, tasty ham ...
Pakat
To be continued...
About every 7-10 days, I make a new ham ...
In more detail, my answers, comments, controversy in the topic:
Homemade ham (collection of recipes for a ham maker)
Pakat
Homemade ham without swine (cook with Pakat)
Diet veal ham
960 grams of minced veal, nitrite salt, spices, ice, stirring for 20 minutes, 48 ​​hours in a refrigerator, 3.5 hours in an oven, cooling down, overnight in the cold and mana senga result ...
Stuffed in Biovin, but could not close it, put it open in the refrigerator for a couple of hours, then closed it on the second attempt ...
Pakat
Homemade ham without swine (cook with Pakat)
Chicken ham 100%
One chicken leg with a back, the meat stripped and cut into pieces, one pound of minced chicken, the mixture came out 880 grams.
Stirring for 20 minutes, with 17 grams of nitrine salt, spices, ice, aging in a refrigerator for 48 hours, 3.5 hours in the oven, overnight in the cold and, as always, fresh ham for breakfast ...
Rada-dms
Somehow I didn't look here - now I'm lying in a swoon !!!! Well, I wanted some ham !!!
Pakat
So do it, there is business for 30 minutes of net time, you wait longer ...
metel_007
Quote: Pakat
Stored in the oven for 3.5 hours at 190 degrees Fahrenheit
Pakat, and how many degrees Celsius? The calculator counts 87.8. Right? I made the ham once, boiled it in water, now I want to try it in the oven. It seems to me that this is easier. And tell me to put it in a cold oven or a hot one?
lettohka ttt
: swoon: And I'm in culture shock !!!! Poster Respect !!!! There are simply no words .... such an abundance and looking at night :-) :-) :-) :-) I carry my plus sign for such delicious food !!!
Pakat
Quote: metel_007

Pakat, and how many degrees Celsius? The calculator counts 87.8. Right? I made the ham once, boiled it in water, now I want to try it in the oven. It seems to me that this is easier. And tell me to put it in a cold oven or a hot one?
I put 185 - 190 F, that's 85 - 87.78 C.
I have an oven with electronic control, it is more convenient for me, I do not have to fiddle with water. I put the ham maker on the wire rack over the frying pan with water so that the dripping fat does not burn and it is cleaner in the oven.
I put it in a cold oven, smooth heating is better ...
lettohka ttt
I apologize, I write from the tablet, but he rules :-) :-) Pakatik sorry for the typo :-) :-) :-)
metel_007
Pakat, Thank you! I made the ham in the oven. It turned out to be very convenient, set the temperature and went to bed freely. Now it is cooling down in the fridge, I will try it in the evening.
Pakat
Homemade ham without swine (cook with Pakat)
Another ham ...
100% Lamb ham.
770 grams of lamb, skinned from the bones, cut into pieces, 270 grams of minced lamb, 20 minutes of mixing with nitrite salt, spices, ice, did not fit into Biovin, threw it into Beloboku, 48 hours of aging in a hunger, 3.5 hours in a firebox at 190 F, overnight in the cold and, as always, ham for breakfast ...
Lёlik
Pakat, Pavel, tell us in more detail about the spices used, read out the entire list please (s). I understand that everyone's tastes are different ... but maybe I will look after something for myself. Otherwise, I'm trying different variations so far, and I didn't want to repeat anything.
Pakat
The Poles looked at two sets:

RECEPTURA BABCI LEOKADII SZYNKOWAR, WEDZARNIA

kolendra - coriander - corianer

owoc jalowca - juniper fruit - juniper berries

pieprz - pepper - pepper

ziele angielskie - allspice - allspice

lisc laurowy - bay leaves - bay leaves

gozdziki - carnation - carnation

SEKRET DZIADKA FELIKSA ZIOLA SZYNKOWAR, WEDZARNIA

kolendra - coriander - corianer

owoc jalowca - juniper fruit - juniper berries

pieprz - pepper - pepper

ziele angielskie - allspice - allspice

lisc laurowy - bay leaves - bay leaves

majeranek - marjoram - marjoram

tymianek - thyme (thyme) - thyme

rozmaryn - rosemary - rosemary

czaber - savory
------------------------------------------------------------

I add to them:

provencal herbs - herb de provence

fenugreek - fenugreek

nutmeg - nutmeg

ground garlic - garlic powder

Ginger Ground - Ginger grounded

Kordamom Grounded

Ground Zra - Cumin grounded

I weigh the nitrite salt, add a little of the rest of the spices to it according to my mood ...
I grind the hard and the leaves in a coffee grinder ...
Natalishka
Pakat, and you put meat in a bag in Belobok?
Pakat
Uh-huh, when I took Biovin from the Poles, I bought two packs of 25 bags at once, they are very good and fit Beloboka.I fill Biovin with a bag, it does not close, I just transfer the bag with the mixture to Beloboka, close it and into the hunger ...
You can, of course, take off a couple of spoons of the mixture, but I hate the leftovers, everything should go into the matter ...
Natalishka
And it will not deteriorate, because you tightly twist the meat in a plastic bag? And also 2 days in polyethylene.
Pakat
Polyethylene is food grade, and even stands in a hunger, where will it go ...
Natalishka
Thanks, I'll try to do the same. And I stuffed meat in Belobok before cooking. But it's certainly easier this way
Pakat
Homemade ham without swine (cook with Pakat)
These are the packages of 25, they ran out of them, there were only 100 of them, now they have appeared again ...
I'm old, lazy, for me the easier and faster, the better ...
Natalishka
Pakat, I have such. Quite satisfied

Homemade ham without swine (cook with Pakat)
Pakat
It doesn't matter, no matter what it hurts, just to die ...
Lёlik
Pakat, I read about the bay leaf, I immediately thought, how is it ...? And there at the end, and an explanation of solid components! (For blondes) Thank you for such a complete answer
I use polish cykoria seasonings, I like the quality. The last time I added such a mixture to the sausage - red sweet pepper, chili, black pepper, oregano, thyme, nutmeg, allspice, coriander, dried vegetables (onions, garlic, leeks ..... I did not read carefully (very fine written), and there was also salt and monosodium glutamate, in short the sausage came out a little oversalted.
It turns out that the meat is already marinated with spices for 48 hours?
Any recommendations for the amount of spice per kg of minced meat? I would like the aroma to be, but not as pronounced as in oriental dishes.

Quote: Pakat
I stuff Biovin with a bag, it doesn't close, I just transfer the bag with the mixture to Belobok
This is not the first time you have this ...
And I want to buy Biovin to Beloboka. I always have problems with the "container", then the minced meat will remain, then the intestines. And then once, and in Biovinchik add the rest
Pakat
I don’t put lavrushka, in a ground form, crunches on my teeth, a couple of leaves from below and above, if necessary ...
I do not use ready-made mixtures, the devils are in them, maybe, I am better than anything else ...
In a hunger, a mixture with nitrite salt and spices matures for 48 hours, I write about it everywhere ...
Pick the spices yourself, everyone has their own taste.
TatianaSa
Pakat, I'm in shock What a gorgeous ham!
Question: how much ice should I put?
Pakat
I add 10% water-ice, if more becomes looser and more broth leaves ...
Tanyulya
Pakat, ham that lovely sight !!!
Pakat
Thank you!
Tanya, with your hands and skill, you will do no worse ...
Pakat
Homemade ham without swine (cook with Pakat)
Ham Stuffed Team.
Pound of minced veal, pound of minced chicken, 160 grams of minced lamb, (leftover ham), nitrite salt, spices, ice, stirring for 20 minutes, stuffed Beloboku, did not fit into Biovin, 48 hours in a hunger, 3.5 hours in an oven, 190 F, cooling and overnight in the cold ...
For breakfast, new, fresh ham ...
metel_007
Pakat, very appetizing
Pakat
Homemade ham without swine (cook with Pakat)
100% Chunky beef ham.
1 kilogram of good beef, cut into pieces, ~ 2 x 2 centimeters,
kneading with nitrite salt, spices and ice, aging 48 hours in a hunger,
3.5 hours in oven at 190 F, chill and overnight chill ...
In the morning breakfast with fresh, tasty ham ...
Irgata
excellent selection = all to bookmarks - thanks, Pakat !!! I also often make almost beef sausage-cutlet, and here is the real ham
Allika
I also liked this selection. Since, a beginner ham cooker, it is like a godsend to me. Thank you!
Pakat
Irsha, Allika, Thank you!
This is not a selection, this is life ...
Do as we do, do with us, do better than us ...
There was once such a TV show ...
GenyaF
How to transfer a fat tail to Canada? There are two things in my freezer
Pasha, what does lamb ham taste like? well, I mean, not everyone loves cold lamb
Pakat
The taste is good, but I love lamb since childhood, because this is the first meat in Uzbekistan.
Make some lamb ham first, see how it tastes, and then decide what to do next.
Thank you for your willingness to help, but practically nothing ...
Kurdyuk only with someone who travels to Toronto, and even then at customs they can take away as lucky ...
So eat it yourself, cook shurpa, pilaf, beshbarmak, manti, samsa, etc., etc. Smoke it, smoked fat tail fat is very tasty ...
GenyaF
Thank you, dear comrade! I have never been to Uzbekistan, but I love him from the descriptions of my grandfather, who lived in Tashkent from the end of the war to his last days. And I love lamb very much! My local milkman keeps Asian fat-tailed sheep, he knows a lot about such things - he grew up and lived in Asia until gray hair (he is from a family of deported Tatars), and we buy a lamb from him
Amidala
Good morning gentlemen, why put ice?
I don't really like meat, but of course I cook for my husband. Yesterday I put turkey, chicken and beef in white-sided, all sorts of salt and spices. Did not stand, immediately in the oven. In general, a little dry. I went to look for how other people cook and here it is !!!! Something enlightened, then that you need to put fat. Can't deal with ice?
I really want my beloved to say instead of "buy pressed meat - please cook a ham"
formochka
Quote: Pakat
1 kilogram of good beef, cut into pieces, ~ 2 x 2 centimeters,
that is, just knead the meat in cubes? Don't add minced meat at all?
paramed1
And if there is a slow cooker with manual mode, it is possible in it, if a ham maker fits, of course. I lay Belobok on her side. Pour water so that it is almost completely covered, first for an hour at 40 degrees, then at 80 for 2 hours. Further in the text ...

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