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Homemade ham (collection of recipes for a ham maker) (page 84)

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Ilmirushka
Quote: Kassandra26

Ilmirushka, and how do you store the product?
Kassandra26, Anna, but no way, eaten instantly!
Husband, two adult sons, someone from friends stopped by for coffee ...
Well, it's in the fridge, of course. If done with that special salt (nitrite), then the ham turns out to be real and is stored well.
Kassandra26
Ilmirushka, I see




BROWIN and biovin are the same from the same manufacturer?
Ilmirushka
Anna, I will advise at 3 kg, less fuss. Made and for a while free
It only seems that the sausage is large and plentiful. And when they cut it regularly and several times a day, it disappears quickly.
Kassandra26
Ilmirushka, thanks, for 3 kg only the maximum load? No like in teskom press for half of the laying
Ilmirushka
Anna, in it 3 kg will not work the same way as in a small 1 kg kilogram does not come out. There is also a lid with a spring for pressing meat, and it is impossible to stuff meat to the eyeballs - the lid will not close. If you try to force yourself - the minced meat will climb into the cracks. In fact, it turns out 850-900 grams in total. As for mine, this is for 2 breakfasts, and then if I remove the plate in time
Kassandra26
Ilmirushka, Thank you! It is necessary to measure the pan) for 3 kg I found only an eyebrow, do you use baking bags?
Ilmirushka
Quote: Kassandra26

Ilmirushka, Thank you! It is necessary to measure the pan) for 3 kg I found only an eyebrow, do you use baking bags?
no, I do it without packages, I cook in Shteba with two bowls, Biovin is standing, no water gets into the sausage, when ready, it is pulled out relatively normally with a knife.




Quote: Kassandra26
I found only an eyebrow for 3 kg
Biovin is such a small saucepan, and there is also Beloboka and similar ones, here there is a prefabricated-open vessel and there is no way without packages.
Arnica
Kassandra26, find Biovin for 1.5 kg. As for me, this is the best option. We sell these, look in Russia

🔗


Or buy two 1 kg each. For my family, 3 is very large, but everyone has different appetites, so it's up to you.
Ilmirushka
Olga, Kassandra26,
There is an Internet store in Kaliningrad, I ordered from there. Girls, maybe I think wrong about mine and write that he is 1 kg? I just don't remember. I remember the agony of choice, there were 2 options, large by 3 kg and small, but by how much ... On mine there are no marks either about volume or about weight.
Kassandra26
I found biovin 1.5 kg, there is also a thermometer for meat, but water is also needed to withstand. A little less than three thousand will be released ham and 2 thermometers.
Ilmirushka
Anna, where did you find it, give me a link?
Kassandra26
Ilmirushka, I take the site of the trading platform.
Ilmirushka
Quote: Kassandra26

Ilmirushka, I take the site of the trading platform.
understood, but never been there. We need to open it somehow. Thank you.
Kassandra26
Ilmirushka, I have never taken it either, I read the reviews.
Ilmirushka
🔗
Here is the site where I took my little ham maker for 1.5 kg
Well, she is small, really
Kassandra26
Ilmirushka, thank you, I'll take a look, I saw it, but I don't know anything about this site at all) there are other brands here, I read
Ilmirushka
Quote: Kassandra26

Ilmirushka, thank you, I'll take a look, I saw it, but I don't know anything about this site at all) there are other brands here, I read
don't worry, I ordered from them, everything is fine. Even the correspondence was, that is, they work fine, and the parcel did not take so long, given the distance and borders.
I was bribed that they have supplies from ... where I don’t remember exactly, it seems from Poland, but definitely without intermediaries.
Marpl
Ham makers can be viewed on their website in Moscow, there are 1.5 and 3 kg. They are the same in height, the only difference is in diameter.

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Kassandra26
Good morning, thanks to your advice, I bought biovin for one and a half kg, but tell me, I have the largest saucepan of 5 liters, the height of the usable volume is 14 cm, 4 cm of ham sticks in, sticks out higher, do not close the lid, is there a problem? After all, these 4 cm are probably the handle of the lid plus a spring, the meat will probably be in water, how long do you usually have a ham?
Marpl
Buy a pot for boiling ham, it has enough height. Prices for it are different, depending on the manufacturer, this is the minimum.

🔗

Countryman
In 2011, after useless attempts to buy, I had to make the highest stainless steel pan under the ham maker. Show tinsmith skills.
Homemade ham (collection of recipes for ham makers)
In many cases, I later used it. Not just for ham.
Homemade ham (collection of recipes for ham makers)

That pan lasted until last summer. He did it himself, he destroyed it himself. I put it on the gas to heat the rest of the frozen broth and forgot. Soldered, tin leaked out of the seams. It started to leak. Now it is only suitable as a container for bulk products.
***
True, I already have a different ham, also now homemade, taking into account the elimination of the shortcomings that appeared in the purchased one. And now I put the ham in it in a large saucepan, which I have adapted for Sous. At the same time, I also use home-made suvidny automatic temperature control. Everything turns out great. But that homemade pot is a pity. I was proud of my skill with her.
Ilmirushka
Quote: Countryman
killed himself
bird
nevod
Tell me, please, maybe the truth is where they already talked about this.
15 g of nitrite salt will it be about a tablespoon of a Panasonic bread machine? Right?
gala10
Quote: nevod
15 g of nitrite salt will it be about a tablespoon of a Panasonic bread machine?
Elena, Yes exactly.
nevod
gala10, Thank you so much.
Girls, maybe you can tell me, otherwise I seem to have read a lot, but there is a mess in my head.
I have a Redmond witch and a Lumme multicooker with a multipoor, I can set any temperature.
Redmond fits very well in a multicooker bowl. I used to do it without nitrite salt and it turned out a little dry and like a cutlet. I want to do it with nitrite salt.
Please tell me, according to your experience, what temperature and time to put in a slow cooker (beef and pork).
No core temperature probe. Of course I can buy, but I don’t understand how I will measure the temperature in a ham maker if it lies at the bottom of the pan. Also, if I take out and insert the core temperature probe, I will burn the bag.
Therefore, I ask you to suggest the optimal temperature in the multicooker and the cooking time.
Thanks in advance to everyone. ))
gala10
nevod, 75 degrees 3-3.5 hours.
I highly recommend that you familiarize yourself with the recipes of Elena Tim (Ham section):
https://Mcooker-enn.tomathouse.com/in...mp;action=profile;u=92831
and Masha - Masinen:
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=430867.0
I mainly make the Machine recipe with turkey thigh fillets without added fat.
nevod
Thank you so much. And how to check the readiness of a ham in a Redmond ham maker. After all, I will pierce the bag with a temperature probe?
gala10
Quote: nevod
And how to check the readiness of a ham in a Redmond ham maker. After all, I will pierce the bag with a temperature probe?
I don't check in any way. After 3.5 hours at 75 degrees, the ham is guaranteed to be ready. I do it in Shteba, like Masha. Shteba keeps the temperature well.
Sumerk
Quote: nevod
how to check readiness
If it is possible to stick a thermometer into the center of the ham, then check it. For me it is optimal for the pig to reach 74 ° C (not exceeding 80 ° C in external water). After that - in the cold.
For today's festive table, here, I have done in Belobok. Half the pork is ground, half is minced. 12 hours in the marinade with 1 tsp. nitrite, 1/4 tsp. homemade adjika, generously - hops-suneli and 2-3 tbsp. l. soy sauce, a couple of massage sessions. The people appreciated it.
Homemade ham (collection of recipes for ham makers)
Arnica
Looks great! As per GOST.
I also cooked it today, it is cooling down for now. The first time I made pork and beef. We'll take a sample tomorrow.
milka80
Good afternoon! Maybe they will tell me here, they did not answer in another topic.
Disassembling the pantry, I found a box with spices and a sausage casing Everything is dated April 2016.Mixes from the EK website: Mixture Gost 3 (Composition glucose, black pepper, coriander), 4 (Composition glucose, black pepper, allspice, nutmeg or cardamom), for servilates and semi-smoked sausages (Composition coriander, onion, black pepper, nutmeg , garlic, red pepper, herbs, ginger), fenugreek, nitrite salt, collagen ham casing and for homemade sausage. Everything, except for the packaging for homemade sausage, has not been opened.
Actually the question itself: everything on vykinstein, after all 4 years have passed?
It's a pity as soon as I could forget that I bought in reserve and removed some of it, so as not to interfere
Homemade ham (collection of recipes for ham makers)
Button
Good day to all!
The other day I became the happy owner of Redmond. (but after reading this topic I already regretted it - I had to take Tescon).

Since I am making my first ham, questions arose:
1. Guided by the instructions on page 54 on nitrite salt, I banged 30 grams into the minced meat, and now I worry that this is a lot - everywhere in the recipes they write about 17-20 grams. What do you think about this - let's not get poisoned with this ham?
2. tonight at 17:00 it will be 2 days as the mixture is on ripening. But I will come home from work no earlier than 18:00, then I need to take it out of the refrigerator and stand in the heat for 3-4 hours and then just start cooking.
So the question is - is it possible to leave it all on ripening for a longer period - for example, for 3-4 days?
I have this composition - pork 600 gr. + 600 gr. chicken thigh fillet + nutmeg 0.5 tsp. + Provencal herbs dry mixture by eye + nitrite salt 0.6% 30 gr.
gala10
Button, Natalia, nitrite for 1200 g of meat component is really too much. Poisoning is unlikely, but it will affect the taste. 3-4 days of ripening is too much. But, given that there is a lot of nitrite, nothing terrible should happen.
Button
Quote: gala10

Button, Natalia, nitrite for 1200 g of meat component is really too much. Poisoning is unlikely, but it will affect the taste. 3-4 days of ripening is too much. But, given that there is a lot of nitrite, nothing terrible should happen.

Well, as they say, the first pancake is lumpy ...
And maybe then, late in the evening, take it out of the withers and put it in a slow cooker for a delayed start? He will stand in the water for 3-4 hours, and then turn on - I will get up in the morning and take it out. What do you think?
gala10
Quote: Button
What do you think?
Why not? I think everything will work out.
win-tat
Quote: Button
guided by the instructions of page 54 on nitrite salt, I threw 30 grams into the minced meat, and now I worry that this is a lot - everywhere in the recipes they write about 17-20 grams.
It all depends on the% sodium nitrite on a pack of salt etc. b. written. Based on this information, we weigh out the salt.
Basically, everyone has 1%, therefore we take 17-20 grams.
gala10
Quote: win-tat
Basically, everyone has 1%, therefore we take 17-20 grams.
Tatyana, I have 0.6% nitrite, I always take 20 g per 1 kg of meat.
win-tat
I generally put nitrite 10-12 g + 6 g of the usual one. I somehow put 20g (50/50), it turned out very salty.
Button
I have 0.6%. Well, let's see what happens, now what can you do




Another question - the temperature inside the ham should be 72-75 gr. At what point do I measure and how? When the program “stop” signal sounded on the MV, should I turn over / put the Redmond ham maker on my side, and contrive to stick a thermometer somewhere in the hole?
And if the temperature, for example, turned out to be 69 degrees, then I continue to cook and periodically repeat all the manipulations with measuring the temperature?

And you need a special thermometer for meat, or is a regular Chinese probe with Aliexpress suitable?




I hasten to share my joy - everything worked out for me
Of course, it's far from ideal, but I liked it, I thought it would be much worse. I was very worried about 30 grams of nitrate salt, I was afraid that it would be sooooo salty. Yes, salty, of course, but it is quite possible to eat with bread.
Tamped not very well, there are voids, a little piece of iron around the loaf turned out, with Provencal herbs, too, a little too much. But this is not at all cretical for me - there is room to grow, but.

I don't know how to attach a photo.
Button
Here is a photo that turned out to be inserted Homemade ham (collection of recipes for ham makers)
gala10
Button,
How does it taste? Not too salty?
Button
For me, salty, but the family told them ok. I thought it would not be possible to eat at all because of salty.
gala10
Natalia, So that's great. Congratulations on your first ham!

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