Moroccan lamb roll in Tescoma ham

Throw it at us, and we'll try too hard!

People, do not believe this evil!
I tossed, tossed, but at least I got some thanks!
Until she begged herself under the weight of irrefutable evidence

Here zhezh, eh! I wrote to you like a takennuyu THANKS!
Well ... really after you reminded me ...

I threw, threw

Damn, fsya leaned over! One dead Razik mentioned there about some small, semi-rotten fish ... and she asked for rewards ... "and give me a medal here, and here ... and sprinkle sales on my ass ... THREE!"
Lan, so be it! I'll add you to the list of awardees!
And soooo .... Olkemedalinazaaadnitsutr ishtuuuki
Well, is your darling happy now?

uuuuuu neee, my pockets are full and all the zagashniki are Elenkin's thanks !!!! Thank you, friend Yelenushka for your thanks and laughter!

One dead Razik mentioned there about some small semi-rotten fish ...

We saw, "dead"!
And how many dyferambs did you get for him?
Here, I say - ungrateful!
And I didn't even remember about the vegetable option!
Uuuuuu, sinister!

uuuuuu neee, my pockets are full and all the zagashniki are Elenkin's thanks !!!!

So, I will write down: there is clear discrimination against me on the basis of sausage.
Where is the UN Commission meeting here?

discrimination against me on the basis of sausage.

Uuuuu-Ha-Ha! Comedian! Ol, I can't help!
And I finally nafig forgot about the vegetable option, although I have a recipe. But now I am so carried away by sausages that I have no time for vegetables yet. Right now I'm starting to make a new one, my hands are itching!

And I'm still waiting for the vegetable one, well, for a change.

Natus, I will try to do it as soon as possible! And Olya is unlikely to let you forget again!

[Elena Tim]

Elena Tim, clone yourself or what ?! And I want that ham, and this one !!! Masterpiece!

[Rada-dms]

Rada-dms, Thank you! My own thoughts scatter. Sometimes it even seems that one ham is not enough for me, I would use THREE! I'd turn tady around here!

[Elena Tim]

Elena Tim, liked the recipe.
Minced lamb. Why not just finely chopped lamb? Minced meat is a "store" product, you never know what they put there ...
Dumba (read what it is) - where is it for sale? Market or supermarkets?
Thank you

[Iskatel-X]

Iskatel-Xwhy minced meat? Because I needed a softer structure, because I cut the beef into pieces. But, of course, you can also cut the lamb.
A dumba, they say, now even in Ashan happens, where all the mutton lies. Well, on the market, in the meat rows, it is 100% there.

Hello, and Happy New Year to you, health and all the best! When you have a minute, write to me pzhl, what kind of mixer do you have for kneading minced meat? I saw a photo in the topic about lamb roll. I finally bought Tesku, but there is nothing to knead, I ordered by chance och. cheap Bosch 3100, but the girls write - probably will not fit. I really need to adapt to do something instead of purchased sausage, but the maximum percentage of meat will be elk. Zelmer mixer stationary with hooks - they say that the capacity of 400 will be small. So you have to choose until the 6th, ordered both ...

[Sasha]

Sasha, thanks a lot for the wishes! And Happy New Year to you! With new happiness!
I have a Bork E800 mixer
I would be happy to help, but, unfortunately, I cannot advise you on any other mixer, simply because, besides Bork, I have no other planetary mixers, and never have.
Do not exact ...

Helen, Bork 800 is of course aerobatics. But I will definitely have to do without him. I will experiment today - they gave me a Bosch combine for testing, similar to the one that was ordered, although the knife was brought in, but they forgot the dough mixer. Power 800 for both, but the ordered mixer has a shape like a knife, only plastic. The elk meat is thawed, I'll go try it ...

[Sash]

Sash, well, how is the experiment?

I passed 1,300 elk through a meat grinder, set it to cool, put ice molds in the freezer. And then it turned out that the rim on the lid was broken off, which should press the button on the case. The hostess forgot to me, as especially gifted, to show live - how she bypasses this moment, inserting somewhere a screwdriver or some kind of wand ... I'm waiting for my husband to figure it out, I hope that the experiment will take place, he still goes to the last screw takes apart his toys, snowmobile, excavator, tractor, truck, chainsaw ...

Posted Monday 02 Jan 2017 02:33 PM

Realized! Itself! It remains to find a wand!

Aaaaaaaaaaaa! Inquisitive Russian mind.

Sasha, I almost forgot, you don't have to add water, I haven't added it for a long time, otherwise it drains too much later. And without this there will be something to drain, believe me. Mixed minced meat, shove it into a ham maker, but do not remove it in the cold, put the rhinestone to cook. There is nothing to ripen - I don't add nitrite. Moreover, if the minced meat is very chilled, then the ham may not have time to cook in the specified time.

Well, it's not in vain that I graduated from the Physics and Mathematics Lyceum, which in our troubled times is called the Presidential ...

Then tell me a secret, great physicist and mathematician fucking goat button accordion why do you need ice?
No, honestly, I'm just curious.

I am nitrite - no way ... Thank you for the water, but then I can interfere in HP, helping with a spatula? Because of the ice, I began to bother with the new device. I'm looking for a cheap one - because I'm 400 tons. it is necessary to save up for gas pipes.

Added Monday 02 Jan 2017 03:16 PM

Ice - everyone puts it everywhere, but I still couldn't make these threads from moose, I decided what to do as they say.

Ah, it is clear then. And then I really thought that you were going to naphat ice into the minced meat.
Some of the girls were already kneading minced meat in a bread maker, helping with a spatula. But someone says that he does not risk raping KP so as not to break ...
In general, like gritsa, until you try it yourself, you will not know.

Damn, you have already finished your post.
Now, just wait a minute, I'll gather my thoughts ...

I have two shoulder blades - for white and for rye. I interfered once, helped the silicone one myself.

everyone puts everything everywhere

Sash, this should never be an argument. If you want something to work out, you need to choose one specific recipe, verified by the author. Technologies are different for everyone and the results, respectively, are different. Therefore, you cannot mix everything in one bottle. For example, the technology of cooking ham with nitrite is very different from cooking without it. By the way, you cannot put the minced meat in the refrigerator for 24-48 hours for ripening, if there is no nitrite in it, it is simply dangerous (it also inhibits the growth of bacteria). So, it's better to just choose one and cook calmly.

I still haven't made these threads from moose

"Threads" is a figurative name for sticky minced meat. Any minced meat, after a long kneading, becomes sticky and viscous, and visually it seems that some threads are being pulled out there, although in fact, these are small veins that are freed from the pulp. But here it is straight that there are specific threads there - it is not, do not even wait. As you will notice that the parts of the minced meat began to stick to each other, forming sticky lumps - you're done. These small veins will bond together in the ham and prevent it from falling apart when sliced.
Sasha, if you have any questions, you'd better ask again, so as not to be disappointed later and not to regret the translation of products.

Lenochka, thank you very much for your attention ...Nobody has moose recipes, except perhaps with a small addition to other meat. I'm talking about cooling before kneading and about ice - I read somewhere that the minced meat should not be heated above 12 degrees during kneading, otherwise something is wrong with the fat. True, in the elk, all the fat is cut out - it tastes very bad, the meat is almost lean. Fat was not bought from me today. I will try with this Bosch, I want to understand what will turn out from one moose. So throw the ice after the first 5 minutes. kneading or not? I soaked the meat after defrosting for 1 hour, it was not dry.

Well, if all your meat is ground (as I have just read), then you can, of course, add a little ice ... Here, you know what the deal ... Basically, ice is needed, as you wrote, so that the fat does not heat up very much ... But this all basically works when the minced meat is beaten with the knives of the combine, until the porridge is consistency, that is, until it is homogeneous, like in a doctor's sausage. Honestly, I'm not sure that when kneading with a hook or spatula, you can heat the minced meat so much that the fat overheats.
Now with regards to the fat itself: I'm afraid that your sausages will not turn out too dry. After all, it is fat (or lard) that gives juiciness. But in any case, since you are impatient to cook right now, from what is, you will have to take a risk.
Write later how it happened though. I'm already most interested in how this epic will end.
Listen, do you have a tomato, by any chance?

And I also forgot to ask: will you add dried apricots and prunes, or will they also be on the side?

There are tomatoes. There are no dried apricots and prunes today. St. Petersburg is 96 km away, but we don't go to local shops.

Added on Monday 02 Jan 2017 04:46 PM

There is sweet pepper - this large, "fake" I call it.

Added Monday 02 Jan 2017 04:47 PM

Pork - chop and chicken are frozen, but that's for tomorrow, if only.

In! You can add a couple of diced tomatoes, and even a little pepper (well, if you like pepper in meat).
Shcha, anyway, you and I will build a decent recipe ...
Do you have gas or electric stove?

Found lard - 88 g and 46 g, two pieces of salted.

Added Monday 02 Jan 2017 4:54 PM

I have Shteba - the first model. There is gas, there is a stove, a wood stove.

Added Monday 02 Jan 2017 4:54 PM

Lard in the harvester or cut?

[Sasha]

Sasha, and a marinator, by chance, not? The minced meat is perfectly mixed in my marinator. Maybe so far to adapt such a device for sausages.?
The mixer is great, but ..... the gas pipes are more important

Sash, if you like splashes of bacon, then you can cut it into small cubes of 0.5 cm, and if you don’t like it, it’s better to grind it.
And sooo I recommend throwing the pepper on the fire, straight whole and letting it burn. Then put on a plate and cover with a bowl so that it softens and the skin peels off easily. Then chop into cubes and mix in the ready-made, kneaded minced meat with your hands.
And the tomato there too. Cha will make a juicy, tasty roll. Nuuu .... it should work, anyway ...

Yes, Lyolya speaks fluently - it turns out great in the marinator.

Oh, it's been an hour, an infection, I'm going to write this, but all the time I'm distracted by something.
Saaash, are you mulberry?
Hearing, purely ground minced meat (I mean, without adding pieces of meat) can be kneaded by hand in five minutes! Well, how they beat off on cutlets so that they keep their shape - first mix well, and then beat off. And no combine is needed.
But if you add meat in pieces, then, yes, you need a technique.

So - it seems like he looked different after 10 minutes, now I'll throw bacon and ice, spices later, right? I took it out to cool. The wand stands perfectly, does not fall out. This is instead of a new cap, which costs 1600 ...

Added Monday 02 Jan 2017 05:33 PM

I'm here all the time, but I have to show up, squeeze my husband out of the laptop - he is looking for a Tiger carbine, which is more expensive than your Bork, he doesn't care about gas pipes ...

Yes, you can immediately throw in the spices.

Flax, do you need alcohol? And I don’t know how to get the red thing out of the spiral in order to place 1 kg.And my husband got angry that I removed him from the laptop a second time and faded to my 2nd floor.

Added Monday 02 Jan 2017 06:21 PM

oh - took off the thing

Added Monday 02 Jan 2017 06:25 PM

Flax, and how much to impose? And how many times have I read - I do not understand what kind of pressing the red button, what will it stick out?

Added Monday 02 Jan 2017 06:26 PM

Don't you need garlic?

Oh hospadya ... I just left.
No, you don't have to press the pimp, she herself will be drawn in a little later. And so, yes, it will stick around.
Garlic can of course be added.
Put the minced meat in the ham maker before reaching the top of two centimeters.

Press on the lid with both hands and twist, it's more convenient than with one hand.

Horror, you were not there, Ksyusha was also on a New Year's spree, put at first 1 cm from the top - so she climbed everywhere on the sides and into the holes, pushed away, screwed it up with a heroic effort, but the button did not press in any way - it was tight.

Added Monday 02 Jan 2017 7:06 PM

Now I'll go and read how Ksenia is doing there at Shteba, right? How long to stand on the table before Shteba?

Added Monday 02 Jan 2017 07:16 PM

Oh, Lenochka - I found it with you, went to read you.

Yes, you don’t have to stand, I’ve already cooked for a long time. And I also do it in the staff. I'll tell you about it ...

Added Monday 02 Jan 2017 7:31 PM

Look, everything is detailed here:

Ham "Turkey in a skullcap" (Elena Tim)

Oh, you already found it yourself ...

Flax, do you need alcohol?

What for? For disinfection? Duc is better to take inside.
If you want to add some kind of preservative, add one teaspoon of 9% vinegar. It will not be felt at all, honestly.
But this is for the future

Well then, that's all, I went to pour water into the staff, but I have no one to drink with ...

Added Monday 02 Jan 2017 07:39 PM

Flax, do you have a Shteba with a 5L bowl? I have more to the rim, can you have Shteba-2? I have 1.

It's okay that your water level will be slightly lower. When you cover the top with another pot, the temperature will be almost the same everywhere.
I have a Shteba for 6 liters.

but I have no one to drink with ...

Come with me, for sugrev! Startled!
That's it, put your ham to boil, and I went to walk the dogs.

Already set, almost an hour. But I handed out everything with the cartoons, I put a 6L pan on the silicone ring, it seems hermetically sealed, but I haven't reached the temperature yet, I probably have to add time, right?

Added Monday 02 Jan 2017 08:41 PM

What kind of dogs do you have?

No, don't add time. There, the countdown will start when the desired temperature is reached, so everything will be okay. Three hours is just right. For every fireman, after the time has passed, stick a thermometer into the meat, through the hole in the lid. There you will have to rummage around a little obliquely so that it goes through the holes of the pressing disk. Do not poke deeply. So, in theory, the temperature inside the piece by that time should have already reached 72-72C. So it's ready.

And my dogs are English Cocker Spaniels.

Flax, no - the countdown started right away, 78 was the first time in 52 minutes, and after the temperature began to fluctuate between 78 and 74.

Added Monday 02 Jan 2017 09:11 PM

Probably, this is the difference between our first model, it also has other disadvantages - languor, we also have a stupid temperature range.

Oh, nothing, then, yes, I must add. The exact cooking time should be calculated from reaching the desired temperature. It turns out that just these 52 minutes should be added.
And the fact that the temperature jumps is normal. Shteba heats up a little, then stops heating in order to stay in the desired range.

I didn't put in the gelatin, nothing?