Homemade ham in Tescoma ham (basic recipe)

In polaris on a multi-brew, there is a 10-degree increase, that is, either 70 or 80, but nothing else, so my stem arrives, I'll try there, you can still try it slowly. It's really tasty, so boolem continue

Slowly, it seems to me. higher temperature will be. If 80C, then the time can be reduced.

So I watched for a while, did not notice when the cartoon went to warm up, this is the most important puncture

Ahh, well then yes, you have to watch.

Hello! I want to share the good news, two weeks ago I ordered a Tescom ham maker from Tescom - today we went there, I already took it, I will try it in the evening. Maybe someone will need my information.

[Irina. A]

Irina. A, I do in Polaris like this: 20 minutes on a multi-cooker at 80 degrees, then it goes into heating, here it is 75 degrees, we need another 2 hours. It turns out rosy, it will be digested at 80 for sure!

[Loya]

Loya, Class! And I wondered how to make 75 degrees in Polaris.
Mustache .. now the ham will be pinker ...

Aha! I am like a pioneer: enlightened HERE

[Irina. A]

Irina. A, I do in Polaris like this: 20 minutes on a multi-cooker at 80 degrees, then it goes into heating, here it is 75 degrees, we need another 2 hours. It turns out rosy, it will be digested at 80 for sure!

Thank you! I'll know, I don't really use a multi-cook, I have enough basic programs, and now I have a stick, now we will make twice as much ham!

In Shtebe, there is a step of 1 degree ...

I made ham too! Without ham and on the stove. I took this recipe as a basis, only made from one pork. Well, what can I say, delicious, interesting, I will experiment further. Special thanks to Omele.

Without ham and on the stove

Nukanuka

[Loya]

Loya, but I'm not the first in this business. The form was a can of peaches, and then almost like everyone else. A saucepan of a suitable height, on top of the ham with a foil, then a screw cap "upside down" and a can of condensed milk for weighting. Alcohol thermometer up to 100 C in water and on low heat for 3 hours. Then checking the temperature inside the meat and then the same as everyone else. Chill at room temperature and refrigerate overnight. All.

But I did not succeed (((I cooked in Teskome, only from pork, at a temperature of 75 for about 3 hours. The meat was generally raw on top. usually tasty, sometimes a little dry, but there is no thermometer, I sinned on it. I don’t understand what I did wrong. I didn’t add ice to the minced meat, maybe the temperature of the minced meat was not the same while stirring? And I think I put a lot of minced meat in the vechette. once from a chicken can.

[Natalia]

And I think I put a lot of minced meat in the party.

Natalia, I had one time, when I put a lot of minced meat, it came out, firstly, and secondly, it really didn’t cook .. even the cat didn’t eat.

Did you time the time after dialing the temperature ?? Was the water level normal ??

The form was a can of peaches, and then almost like everyone else. A saucepan of a suitable height, on top of the ham with a foil, then a screw cap "upside down" and a can of condensed milk for weighting.

Can I have a photo of the construction? And what kind of screw cover is this, I have never seen it?

[prubul]

prubul, choose any

the virgins, probably already wrote, but can you put a tesku in the oven? I thought someone was doing it? or no?

Did you timed the time after dialing the temperature ?? Was the water level normal ??

Time was noted after reaching the desired temperature, followed the level.

Girls, but I have such a problem, when the lid is closed, the meat crawls out on the sides, and it is so thoroughly! I'm already putting a parchment circle so that it doesn't come out of the holes, how can I secure the edges?

[Gulnara]

the virgins, probably already wrote, but can you put a tesku in the oven?

Gulnara, already done in the oven, everything is ok.

Ir, can cut a larger piece of paper ?? Or are you putting too much ??

Time was noted after reaching the desired temperature, followed the level.

Natalia, then try to cook it according to a different recipe. I constantly make different options, everything is boiled normally.

[Omela]

Omela,: a-kiss: girls from work asked if they wanted to do it in the oven

Reading Teskom's Ham in the tape ... every time I dissuade myself from looking into the topic ...
For I understand that I will be stuck for half an hour - read the recipe, look at the pictures, salivate, go eat a sandwich with sausage (boiled water), then for another half hour of internal struggle - I will "frustrate" this contraption.

But houses are now under construction and repair, and soooo expenses are not up to Teskom ...

In the kitchen trivia, the men argued on this topic .. the same end result will be when cooking in the oven and in the water on the stove, and have not come to a common denominator. One version - the result is the same. The second - in the oven it will still turn out drier.

[Elena]

But houses are now under construction and repair, and soooo expenses are not up to Teskom ...

Elena, repair, yes .. et a vacuum cleaner. You like Biovin are cheaper to buy.

You like Biovin are cheaper to buy

Yes, it is almost 2 times cheaper ...
I looked at him too.

Please tell me, can you replace vodka with something or not add it at all? I have a little son, I don’t want to give him a ham with vodka, although there’s not much of it.

[kat-rin-ka]

kat-rin-ka, you can not add.

Firstly, there is very little of it, and secondly, in terms of degrees, it turns out less than in kefir, and thirdly, after pressing, heat treatment and maturation, even no laboratory will find alcohol there.
So, if your son is no longer so small that he eats ham, even if only homemade, then there is nothing dangerous in 2 tbsp. l. vodka for 1.5 kg of the final product is not there for him.
But it's up to you.

you can not add.

But it's up to you.

I feed the baby with vodka !!!

The sausage maker said that the alcohol in the ham is pampering. He gives nothing. Look!

I feed the baby with vodka !!!

Not a mother, echidna!

I feed the baby with vodka !!!

Ksenia, this sounds overwhelming

As soon as the ham arrives, I'll try to make it without vodka. Let's see what happens.

[JOmela]

JOmela, thanks for the recipe. Yesterday I cooked the ham strictly according to the recipe, it turned out very tasty, but only two small cloves of garlic were clearly superfluous (it's a mystery to me why such a small amount of garlic gave such an intense smell). Made in Belobok and cooked in Shteba on languor.

[natalia27]

natalia27, glad you liked. And with garlic, yes, you have to be careful. I don't use it at all. And if I put it, then dry. He's not that aggressive.

how to secure the edges?

impose less

[Omela]

Omela, good morning! I'm here with my first ham for breakfast! I liked it, although I put 1 clove, but my husband says that he likes it. Next time I'll try to make it without garlic.

[Marina.]

Marina.how delicious !!! Glad you liked. Try dry garlic, it is not as aggressive in the finished ham.

[Omela]

Omela, you know, she smelled like garlic for me in the morning, while I was waiting for her, I went to bed at 3 o'clock, so my morning perception was somewhat darkened by lack of sleep))))
And when at lunchtime she gave out sandwiches to dad and her husband in the office, she no longer smelled of irritants to me)))
but I will add granulated garlic to the shopping list for testing, because I don't buy it this way, I don't add it anywhere.

I also tried to make different ham with garlic and onion.Now I know for sure that for me onions and garlic in sausage are unnecessary ingredients. But, as they say, taste and color ...

Ksyushik, thanks for the delicious ham!
Sorry for the photo, from the phone ...

[Ksyusha]

Ksyusha, glad you liked!

This is what I got from the turkey ..!
And I measured the temperature inside like this ...
It is necessary to align the holes when turning the lid - by trial and error ...



Many are right that after 3 hours at a water temperature of 75 - 80 degrees, inside the ham, a temperature of 75 degrees is created in the meat ...
The end result is this kind of thing ..!

[Valery]

Valery, welcome to the forum! Thanks for the clarity, it looks very appetizing!

Thank you for noticing and appreciating. I just bought a thermometer for the sausage and decided to test it here - the result exceeded my expectations, I think the probe will not reach half the load, but it works at full capacity ..!

[Omela]

Omela, good recipe, thanks. But I have a couple of questions, your ham is pink, and mine is gray .. and the cut is not quite the same, it seems to be fibrous, not smooth .. Why is that? You do not have nitrite in the recipe, I did not add either

[Ninelle]

Ninelle, the structure depends on the quality of mixing, the color depends on the cooking temperature. How did you cook and how did you knead?

I mixed it with a Ninelle universal combine, year 1975, power 55 kg, with two mixers for 20 minutes, the cooking temperature varied, from 75 to 85 ° ©, somewhere for an hour, until I "caught" the desired mode.

[Ninelle]

Ninelle, respect to the harvester!

here the cooking temperature varied, from 75 to 85 °

You have got a high temperament. It should be no higher than 75C.