Ninelle
Omela, I understood, not a fool, if I were a fool, I would not understand. Boom rehearse with temp.
Come on, respect ... That harvester is out of shape already.
Omela
Quote: Ninelle
That harvester is out of shape already.
shut up, godfather, my husband is a drunkard. (from)
Ninelle
And I have a hippopotamus ... Today I brought the leftover ham to work, it was destroyed instantly and told me: "leave the man behind from your weight loss, if you feed him like that, it is strange that he weighs ONLY 115 kg .."
Ninelle
Mistletoe, but nitrite, is it absolutely necessary, or not at all?!
Omela
Oh, that lan, you don't get fat from meat. But your harvester has perfect power! I did not buy nitrite, it was just technically impossible (I have to order somewhere, etc.), but from the reviews I decided for myself that it would not hurt. And not for color, but for taste. With her (they say) the taste becomes more store-bought.
Ninelle
Omela, and they also explained to me that for safety, like it protects from butulism. A what for why do we need a store taste ?! It seems like homemade is always better. I don’t like chemistry, but I’m also afraid of what-byakov in meat .. Che to do that, I don’t understand.
Omela
Quote: Ninelle
I don't like chemistry
And who loves ?? Just some minors and irresponsible citizens who love everything shopkeeping.))

Quote: Ninelle
I don’t understand what to do.
Smart people, including on all sorts of sausage and meat forums, say. that in such quantities nitrite is harmless. But I was more impressed by the articles on the internet about harm. If you are very afraid of butulism, fry the finished ham then. I read somewhere that spores from above multiply.
Ninelle
Thank you!
Ninelle
Mistletoe, probably in the wrong topic I am writing, I immediately apologize and am ready to go to the right one, poke the current where necessary. But I wanted to ask, I made chicken and turkey ham, cooked for three and a half hours, because for some 10-15 minutes the temperature dropped to 68-65 degrees, then I leveled it, but increased the cooking time. So, the ham turned out to be very elastic, and as one of the eaters said, "crispy". And I just started thinking ... Is this normal ?! Whether it failed or not, I don’t understand ... It tasted like it’s boiled.
Omela
Ninelle, general topic on ham: Homemade ham (collection of recipes for a ham maker)

Readiness can only be checked with a thermometer. A little above the photo was shown. The finished ham has a temperature inside of 72-75C.
Tillotama
Omela, but what if there is no thermometer? )) I'm sitting now and I think whether it was cooked or not it was 80 degrees in the oven for 4 hours ...
it smells like sausage, sent it to the refrigerator until tomorrow to ripen
Omela
Tillotama, theoretically, should be cooked. Visually it will be possible to determine if it is raw.
Tillotama
Thoughtfully so ... Possible poisoning or not ...
Omela
yyy .. you can give the cat a try.))) just kidding ... if in doubt, you can fry either whole under the grill, or in pieces in a pan.
Tillotama
Okay, I'll cut it tomorrow. Oh, I had to bake for 5 hours, I would not suffer
The cat will be too expensive. She is purebred)) She does not eat sausage
Omela
I saw your thoroughbred .. she doesn’t eat the store, but it’s the only way to crack a home one.)))
Tillotama
will interrupt)) generally a very comfortable cat cracks dry food for itself and does not encroach on food. If only very very rarely. There were unsuccessful fish cakes - she really liked it
Tillotama
Hurrah! Finally I opened it - I cut it. For me - little salt, spices and a slightly metallic taste. Maybe I shouldn't have wrapped it in foil? (There was a baking bag with foil on top) There was no liquid at all. I didn't add milk powder - what does it give?
In general, it looks like a shop ham. Now I am sitting in torment - whether I cooked it or not cooked it ... It seems to be ready ... As if something is missing.

Homemade ham in Tescoma ham (basic recipe)
Ukka
Tillotama, Yulenka, for me you have it ready. A beautiful ham turned out !!!
Elena Tim
I also like the way she looks.
And at the expense of salt ... so everyone knows that Omeloka squeezes salt, she always regrets adding an extra gram.
Yul, and how many shells do you have? And the bag, and the foil ... You weren't wearing Teskomovsky, or what, did you make a ham?
Tillotama
I did it in white-sided, I was afraid that it would break and leak out. And I didn't want to wash it, I packed it up to my ears.Now I think it was superfluous
It looks pretty, but the taste is freshish metallic Salt and pepper it on top or something
Oh, maybe you need a different topic? )) She's a ham maker and in Africa the principle of ham maker is the same for everyone The question is in the recipe
Omela
Tillotama, the ham looks great! And you can adjust the spices to your liking.)
Tillotama
Omela, thanks! I will try. There is no temperature probe, so I plan to play more with the time / temperature. It is not clear yet how best. And if you cook beef, will it be tough?
Omela
Quote: Tillotama
And if you cook beef, will it be tough?
It will be dry. Anyway, for juiciness, you need to add fatty meat.
TatianaSa
Tillotama, and I liked the ham very much. The view is very appetizing
Tillotama
thanks girls for advice and attention
Trishka
Omela, Ksyusha, tell me, wait, when you make the ham, do you still stand it in the refrigerator before cooking it? Or are you already cooking right away? And lope?
Chet wanted some ham ....!
Omela
Ksyusha, I haven't cooked for a long time, I switched to sausage. And yes, I keep it in refrigerators anyway. By time - as it turns out - from a day to two.
Elena Tim
Quote: Omela
I haven't cooked for a long time, I switched to sausage.
From a quitter, eh!
I always cook!

... two whole times already ... after a half-year break ...

Trishka
Omela, Xun, thank you!
And what about the kovbas, I don't even vkurse, again the most interesting thing is missed.
Elena Tim
Quote: Trishka
And what for the cowbus, I don't even vkurse
Come to any store, Ksyusha, she's there, what you want!
Trishka
Elena Tim, Len, yes, I was also lazy, I haven't cooked a ham for a long time, let me think I'll ask the chiefs in an old fashion .... oh, like ham ... how they cook now ....
Tillotama
girls, and send me to the topic with sausages? it was so? Or so that it doesn't look like a store?
Omela
Quote: Elena Tim

From a quitter, eh!
Sinister !!! Sits in a quiet room enriching himself, and here like an orphan Kazan and a village unpaved in one person !!!

Quote: Trishka
And what for the cowbus, I don't even vkurse
Ksyusha, the same ham, only in the shell.) It's more convenient to freeze and then cook.) It turns out delicious on the grill! Here's a smari:

Homemade ham in Tescoma ham (basic recipe)

Trishka
Ah, damn, this is such a cowbasa,.
This is what we eat, I thought we now had a sausage epidemic somewhere, but I’m not in courses
Omela
There is an epidemic .. .. yes .. you just noticed it, but you better be not in the know !!!
Tillotama
Omela, and the recipe for the same sausage and aging technology? To keep it in the refrigerator before pushing in or after? ) Well throw the link already
Trishka
Omela, Ksyunya, while I was skating Lenka's answer, you are already showing some kind of yummy (albeit hidden), nope, I won't grow up to such beauty!
I look at Toka and lick my lips, eh ...
Elena Tim
A!
Figase! Are you doing the sausage yourself, chtol? Pervert!
If only she taught, you sinister! I'm here in full ...
Quote: Tillotama
girls, and send me to the topic with sausages?
I haven’t even heard of the sasison sales ...
Omela
Quote: Tillotama
Well throw the link already
Sausage theme: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=110264.0, there is a Lisss recipe, which I have been doing for three years, there is no time to flip through. Now I'll go and draw up a separate recipe.
Omela
Quote: Trishka
I will not grow to such a beauty!
That cho grow there ... everything is the same, only the guts are needed. I will draw.
Trishka
In, to what Ksenia was brought, the recipe went to sculpt, smart girl!
We are waiting ...
Trishka
Aha, these same little guts, or guts, ischo to get somewhere!
Omela

Sausage from Luda (Omela)

Homemade ham in Tescoma ham (basic recipe)

Guts are not a problem to buy now. It is possible from private traders on collective farm markets, but I prefer factory ones.
Trishka
Oh, thank you, I went to read!
1q2w
Homemade ham in Tescoma ham (basic recipe)

Homemade ham in Tescoma ham (basic recipe)

ASKED TO DO WHAT THE MIDDLE TEMPERATURE DOES - DO ...
1q2w
AND ALWAYS A BAKERY PAPER MUG - SO LESS MEAT IS OVERBOARD ...
lega
Quote: 1q2w
ASKED TO DO WHAT THE MIDDLE TEMPERATURE DOES - DO ...

Class! First press in, and then only pull out the handle? Does the spring stay inside?

Quote: 1q2w
AND ALWAYS A BAKERY PAPER MUG - SO LESS MEAT IS OVERBOARD ...
Does the piece of paper allow the ham to stick to the disc? How can you then pick out the "loaf" from the ham, if it doesn't stick?
Ksyushk @ -Plushk @
And I spun the ham maker, removed the spring, but screwed the disk back on. And I stick a thermometer, like many others, into one of the drain holes. It works great too.
Kokoschka
And I stick it into the drain hole, also Teskomovsky

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