Homemade ham (collection of recipes for a ham maker)

Many people add pomegranate juice, and carrots can also give color. I added some rum, the color was more gray, but more pink than boiled meat. And the color of store hams is exclusively nitrite. So gray means no additives.
And in general I am surprised, I just took pork, fresh mushrooms, dry vegetables for soup and rum - it turned out VERY tasty. What do they do with meat in meat processing plants, if it tastes like pink paper? How can you spoil a product? It still surprised me in canteens, how can you cook such a terrible borscht, for example?

I knew about the dyes in the purchased ham-sausage, so I asked. About adding juice for these purposes - I didn't guess, thanks for the answer !!

I am not adding anything. On a fresh cut, it is soft pinkish (for me), and it seems to my husband that it is gray, although his color perception is impaired, he does not see the shades.

I knew that reading this topic "will not end well" - I went to call my friends in Moscow to get us the same Belobok

Here's another experiment of mine.
Ingredients:
Pork 600-700 g
Veal 500 g
Sweet red pepper
Pickled cucumbers
Olives
Gelatin 1 tbsp. l.
Salt, spices (I put pepper, thyme, dried dill and parsley)
Soy sauce 2-3 tbsp l.
Garlic 4 cloves

The meat was cut into pieces the size of a walnut. Pieces of bacon (non-fasting pork, there was a little bacon) cut smaller. Pepper, cucumbers in cubes, masoins in half, garlic in large pieces too. She mixed everything, put it in a ham maker. Used a baking sleeve. But it still torn somewhere.
Oven in a baking sheet of water at 210⁰ 1 hour 20 minutes
Delicious. I think that the meat should have been cut into smaller pieces. And add an egg, some semolina. Pieces sometimes break off.

[Lenusya]

You are lucky Lenusya!
And I have no acquaintances in Moscow.
If only someone knew - how much I want a ham. I read Temka, and quietly suffer.
Every time I think that I already have everything in my kitchen. But, from time to time it turns out that this is not the case.

We must also try to make ham with chopped meat.
LaraN, was the meat marinated before baking?

[LaraN]

LaraN, Thank you! And I took note of your recipe
The husband dug up E. Molokhovets' book. For the color and preservation of the sausages, at the beginning of the century, saltpeter and rum were added. What is being put at the plant now is scary to imagine.
By the way, she recommends adding lard or lard, cut into thin slices, to such chopped sausages. On the cut it will be beautiful and will be juicier.

The son today took his English teacher. She told me - thank you, so delicious, what was it? When I told her that turkey and pork, she was very surprised, well, how delicious

Quite a dietary product came out.

[Mams]

MamsDo you know if they still remain in Bibirevo? Or when they were looking, maybe they were on Novoslobodskaya? Today it's too late to call, but tomorrow I want to call.

We must also try to make ham with chopped meat.
LaraN, was the meat marinated before baking?

The meat was not pickled. When we tried it today, I thought it would be good to do it. I like the marinade made from olive oil, mustard, soy sauce, spices (pepper, thyme, rosemary, oregano). Next time I'll try.

[Andreevna]

Andreevna, Unfortunately, i do not know. My husband found a phone on the Moskovsky website, called, asked if there was in Bibirevo, he was told - there is. Can you still call in advance?
Office phone number on Novoslobodskaya. (495) 250-35-06
The husband did not go there, he says, they are sitting there in some kind of "household", on the 7th floor, he was lazy to go there

Office phone number on Novoslobodskaya. (495) 250-35-06
The husband did not go there, he says, they are sitting there in some kind of "household", on the 7th floor

There is an elevator. This detached building is a brick one-way tower. The whole "House of Life". If closer, then it makes sense to go.

[Elena Bo]

Elena Bo, thank you, I understood about the elevator. Basically, he didn't care where to go, but in Bibirevo he remembered where we saw them there, so he spanked there. Hunting is worse than bondage. Already the first kilogram of ham was cracked. Now I put it out of chopped chicken. Haunting Dilanes's chicken roll ...

[Cooking minced meat for sausages]

I was surfing the Internet at my leisure and typing information on minced sausage and sausage cooking technology.
Read, perhaps you will find something important for yourself to make the minced meat juicier and more tender.

Homemade sausage can be made in various forms - in a ham, in a sleeve, in foil, in a milk bag, under vacuum, in a plastic bottle, etc., it is important that it is juicy and tasty.

Cooking minced meat for sausages

Not only pig meat is suitable for sausage, but also other types of animals. The meat can be both steamed and cooled, chilled and frozen. The meat for minced sausage must first be freed from bones, cartilage, tendons (the largest), fat and films. Then it is cut into large pieces of 200-500 g each and salted (2.5-3% salt from the total mass of meat). The resulting mass is thoroughly mixed and left in a cold room for 1-2 days, allowing it to ripen. Next, the salted cold meat is crushed using a meat grinder. Spices and spices are added to the minced meat. Rub the garlic with salt.
Fat and lard must be passed through a coarse mesh of a meat grinder or cut into cubes of 0.3-0.7 cm3 - the size in this case will depend on the type of sausage. When sausages are made from the meat of different animals (for example, lamb, beef and pork are used according to the recipe), the meat of each type is chopped separately, and only then mixed in the required proportions.

Minced meat composition

In order to bind the moisture contained in the minced meat and stabilize its composition, as a rule, skimmed milk powder, starch, wheat and mustard flour, corn syrup, carbohydrate products, sugar and some other components are added.
The ingredients are thoroughly mixed with minced meat, chopped bacon (bacon) is added. At this stage, you need to evenly distribute the lard in the minced meat, and do this carefully enough so as not to subject the minced meat to unnecessarily long mixing. The prepared filling is placed in the intestinal casings - the sausages are injected. The sprinkling of sausages is as follows: one end of the intestine is tied with a coarse thread or twine, and the other is pulled onto a syringe. Next, the plunger of the syringe is pressed and thus the filling is fed into the intestinal shell. When filling the syringe with minced meat, you need to try so that there are no air cavities in it and as a result of this, there are no voids in the sausage in which liquid will collect.
The minced meat should not be stuffed too tightly into the casing, as it can burst due to the expansion of the minced meat during subsequent heat treatment. The sausages that will be smoked are most densely injected, which means that their volume will only decrease. The shells filled with minced meat are tied and, tightening in a circle, their ends are tied. The sausage loaves large in diameter are best laced around the circumference with twine.

In order to give air and vapors out of the sausage, the casing is punctured (punctured in several places) with a needle or a thin awl during heat treatment. This is done as carefully as possible so as not to violate the integrity of the intestine and prevent the minced meat from being squeezed out.

The circles of sausage and loaves must pass through the draft - for this they are suspended for a while in a fairly cool room. Sludge means self-compaction of the contents of the loaves and circles under the influence of their own weight and the elasticity of the shell.The aging period will depend on the type of sausage. So, boiled and fried sausages are kept for 2-3 hours, and semi-smoked - from 1 to 3 weeks. Also, the precipitation time will depend on the thickness of the loaves: the thicker the sausage, the longer the sediment should be. The sediment is carried out in a dry, cold (about 0 ° C), always clean and well-ventilated room.

Pork for minced meat is sorted according to the degree of fat content, after which it is cut into pieces weighing 200-250 g and covered with a mixture of salt and nitrate at the rate of 300 g of salt and 10 g of nitrate per 10 kg of meat. Already salted meat is left in a cold room for 2-3 days, after which it is chopped 2 or 3 times in a meat grinder until a homogeneous mixture is obtained.

When preparing boiled sausage for 3.5 kg of salted lean meat, take 1 kg of semi-fat meat and 0.5 kg of bacon (finely chopped), 200 g of starch, 1 liter of cooled boiled water, a teaspoon of sugar, a quarter teaspoon of ground pepper (black or red), 1-2 large cloves of peeled garlic.
First of all, each type of meat is crushed separately, adding garlic to it. Next, the prepared minced meat from lean meat is kneaded, gradually adding 0.5 liters of cold boiled water. As soon as the mass becomes homogeneous, add fatty minced meat, pepper, starch (previously diluted). Then the mass is mixed once more and lard, cut into small pieces, is introduced into it.

Do not stir the minced meat too much, as this can lead to salting of the mass and the release of water from the finished sausage. Finish mixing the minced meat after the fat is evenly distributed in it. Lamb or beef is used as lean meat for sausages. The intestines are cut into pieces about 30 cm long and filled with minced meat. One end of the intestine is tied with a harsh thread or twine, and minced meat is laid through the open end (with a spoon or with your hands).

The nested minced meat is tamped neatly, so as not to tear the intestines, using a wooden crush. It is also quite convenient to fill the intestines with minced meat through wide funnels, or through a meat grinder, only a tarsus is attached to it instead of a lattice - a special funnel-shaped device. In this case, the intestine is put on the funnel tube up to the tied end, and it descends from the tube as it fills - in this case, there is no need to seal the minced meat.

Finally, the filled intestine is tied with twine. It is not recommended to overfill the cooked sausage too tightly, as there is always a risk of intestinal rupture.
Already finished sausages can only be tied lengthwise with twine or tied with a ring.

Before cooking, it is advisable to smoke the sausages for 1 hour to add flavor and color to them. If this is not possible for one reason or another, they should be dried in the oven or nearby, also within 1 hour. Sausage is cooked in a fairly spacious container for 30-50 minutes, depending on the thickness of the intestines. Especially thick sausages are cooked for 2-3 hours at a water temperature of 80-85 ° C. If boiled in hotter water, too much fat will be melted out of the sausage, which is very undesirable. You can determine the readiness of the sausage by taste or by piercing it with a fork.

When cooking is complete, the sausage should be chilled while hanging in a cool, dry place.

[Homemade sausage]

Continuation of the topic ...

Homemade sausage

The meat is taken fresh, but not fresh, but aged for more than 1 day in a cold place. Tendons, coarse films, excess fat are thrown away, pork fat is cut out. For 2-3 days, the meat, divided into portions weighing 250 g, grated with salt and saltpeter, is removed and salted in the cellar, in a cold place. For every 5 kilograms of meat, you need to take a mixture of 150 g of salt and 5 g of saltpeter. From what composition of meat and spices to make sausage, experience will tell, and for the first time you can offer the following recipe: salted and chopped beef 3 kg, salted and chopped pork 1.5 kg. To them are added half a kilogram of bacon, a teaspoon of sugar, 1/4 teaspoon of ground black pepper, 2 cloves of garlic, a liter of water, half a glass of potato flour.As soon as the meat in the cellar is sufficiently salted, it is passed a couple of times with garlic through a meat grinder with a fine grill, beef must be separated from pork separately. They take ground beef and, adding water to it, knead in different directions in a wide enamel bowl, crush and turn the minced meat, add starch and pepper to it, add some water (it is convenient to immediately dissolve starch in it, measuring it out at the rate, and taking how much water needed). In the minced meat, stirred until smooth, put the minced pork, knead it again like dough, and then add the bacon, cut into very small cubes. In this case, the bacon is completely peeled from the surface to a thickness of about a centimeter from the surface. Now you can stuff the sausages.

Amateur sausage

Recipe
For 40 parts of pork add 35 parts of beef, 25% bacon, 0.2% sugar, 0.2% spice mixture, 0.03% black pepper and 0.03% nutmeg.

Pre-sorted meat must be chopped, salt with fine salt to taste, then the minced meat is kept at a temperature of 3-5 ° C for 2.5 hours. Fat is crushed separately.
In order for the minced meat to be tender and juicy, it is necessary to add from 15 to 30% of cold water to it. Sausage casings (intestines, cellophane) are filled with minced meat, and the stuffing should not be very dense.
It is necessary to remove air from the sausage loaves - the ends of the casings are not tied too tightly with twine and the loaves are suspended for 3-4 hours. To better remove the air, the shell is pierced in several places.
After that, the loaves are treated with hot smoke at a temperature of 90-110 ° C for 0.5-2 hours (depending on the thickness of the loaf), after which they are boiled in water at a temperature of 80 ° C for 2.5-3 hours and cooled under shower up to a temperature of 30 ° C. At the end, the loaves are wiped and slightly dried.

Chopped ham sausages

Recipe
For 2.5 kg of beef (exclusively fillet of the hind leg and shoulder blade), take: 1.5 kg of fatty pork belly, 1 kg of lean pork, 125 g of salt, 20 g of red ground hot pepper, 20 g of ground black pepper, 2-3 cloves garlic, 5 g of food nitrate and 5 g of sugar.

The beef is separated from fat, tendons and connective tissue, rolled 2 times through a meat grinder, add 1 liter of water, so that the result is a viscous mass. Pork is cut into slices 5-6 cm long and 10-15 mm thick, after which it is salted.

Having sustained the meat for a day, minced beef is passed through a meat grinder again, thoroughly mixed with pork, spices, stuffed into the dead ends of the lamb blues and tied with twine.

This sausage is hot smoked at a smoke temperature of 110 ° C for 2-3 hours, after which it is boiled for 1.5 hours over medium heat.

Cooked smoked sausage

Recipe
For 1 kg of beef (only fillet of the hind leg and shoulder blade), take: 25 g of salt, 1 g of food nitrate, 1 g of sugar; for 1 kg of pork: 20 g of salt, 0.5 g of sugar and 0.5 g of edible nitrate ..

Scroll the beef in a meat grinder, add salt, saltpeter, pour in water (about 40% of the meat volume) and stir thoroughly. The resulting homogeneous mass is transferred to an enamel bowl and left in the cold until the minced meat becomes bright burgundy.

Fat and pork are cut into pieces of approximately 50-100 g each and kept for 1 day in a cold place, pre-mixed with a curing mixture (saltpeter, sugar, salt). A day later, the salted ground beef is repeatedly passed through a meat grinder with a fine grate, and the pork with bacon is cut into small pieces with a sharp knife. Then both types of minced meat are mixed until a homogeneous mass is obtained. Now the minced meat needs to be stuffed into the prepared intestines - it is better to use a meat grinder with a special stuffing device, you just need to remove the grate and knives from it. The ends are tied with twine or strong thread, the sausage shell is pierced, allowing air to escape.

This sausage is hot smoked for 1.5 hours, until it becomes hard and brown-red in color. After that, the sausage is cooked over medium heat for about 15 minutes and immersed in cold water for cooling.Cooked-smoked sausage is stored for a maximum of 2 weeks.

Liverwurst

Such a sausage is prepared from offal boiled to full readiness - then they are passed through a meat grinder.

Recipe
For 1 kg of minced meat, take 10 eggs, 300 g of sour cream, onion, pepper, salt and other spices (to taste).

The minced meat is thoroughly mixed, filled with intestines and cooked over low heat. Then they cool, dry, pierce the shell in several places and bake in the oven or oven for 2.5-3 hours. It is not recommended to store liver sausage for a long time at home.
Blood sausage
The small intestines are used in the preparation of blood sausage. In order for it to be softer, and the minced blood is not crumbly, finely chopped bacon, meat trimmings and spices must be added to the fresh blood. Blood sausage is also baked in the oven or oven for 1.5 hours on each side. It is also not recommended to store blood sausages for a long time.

Fried homemade sausage

Perhaps fried sausage is one of the most popular and easy to prepare types of homemade sausage. Often this sausage is also called Ukrainian homemade, Belarusian homemade, baked. The meat is cut into pieces of 0.5-0.7 cm3, salted (2.5% of salt from the total mass of meat), spices (garlic and ground black pepper), granulated sugar (1 tsp per 10 kg of meat) are added.
There are recipes in which it is supposed to add a little starch to the minced meat (1-2 tablespoons per 10 kg of meat). The chopped meat is thoroughly mixed with spices, starch, water and salt and, last but not least, lard, cut into cubes of 0.3-0.5 cm3, is added, trying to distribute it as evenly as possible among the meat.
The meat mixture is placed in a casing, tied and hung to settle for about 1 hour. Immediately at the beginning of the sediment, the sausage is pierced (punctured) with a needle or awl. After that, the sausage is placed on baking sheets (pans) and fried or baked in fat in a Russian oven or on a hot stove. Also sausage can be steamed or in water. During heat treatment, the sausage must not be allowed to burn, break or bulge. You can check the readiness by piercing the loaf with an awl. If the juice flowing from the inside of the sausage is without blood (transparent or white), this means that it is ready. At the same time, you need to ensure that a crispy, appetizing crust forms on the sausage.
In some cases, fried hot sausages are placed in a wide saucepan with a lid and left in a hot oven in a traditional Russian oven or in another, not too hot place, so that the sausage reaches its condition somewhat. After this treatment, it softens.

Pork sausage (premium)

Recipe:
Low-fat pork - 2.5 parts, spinal lard - 2 parts, semi-fat pork 1.5 parts, meat of beef or pork heads - 1 part, crushed food ice - 2 parts, fresh or mashed blood - 0.5 parts, bread crumbs - 1.5 parts, garlic (pounded with salt) - 0.15 parts, spices - 0.1 parts, salt to taste.

First, lard is chopped, getting pieces of 1 cm3 in size, mixed with low-fat and semi-fat pork, previously chopped in a meat grinder (through a fine mesh). Then add half of all food ice and leave to ripen for 1 day.
Boiled meat of pork and beef heads is chopped through a meat grinder (through a fine mesh), mixed with fresh or mashed blood, breadcrumbs and spices. After that, everything is gently mixed with pieces of ice and put on maturation for 1-2 hours.
Now you need to mix the bacon with the rest of the mass, salt to taste and after 1/2 hour fill the shells. The stuffed sausages are pierced with an awl and left to settle for 1-2 hours, after which they are boiled until the temperature inside the loaf reaches 72-75oС.
The sausage is baked in the oven on a baking sheet or brazier along with the fat, piercing the casing as it swells. It is advisable to smoke the boiled sausage in a cold way. The almost finished sausage is hung to allow the fat to drain, after which it is wiped with a clean cloth and wrapped in tracing paper or parchment.

Liverwurst

Recipe:
Beef liver - 3 parts, bacon - 2 parts, veal -1.5 parts, beef - 1 part, hot broth (obtained from boiling beef and pork heads) - 0.8 parts, garlic - 0.15 parts, spices 0, 1 part, salt to taste.

Fresh beef liver is passed through a fine mesh meat grinder. All meat is cooked at 95 ° C. For veal, the cooking time is 15 minutes, for bacon - 7, for beef - 20. All ingredients are passed (separately from each other) through a meat grinder with a fine grid. Next, the minced meat is mixed with garlic, spices and at the end - with chopped liver. The resulting minced meat is salted to taste and immediately begins to be placed in the small intestines. Cook at a temperature of 80 ° C in water or steam for 1 hour or until the temperature inside the sausage reaches 70-72 ° C. Finally, the sausage is cooled for 1 day and smoked a little cold.

Rural Martadella sausage

Recipe:
Pork from a shoulder (lean) - 500 g, pork belly (interlayer, peeled) - 500 g, back fat (pre-cooked, without skin) - 500 g, veal - 500 g, salted boiled pork tongue 1 pc., Salt - 1 tbsp. l. with top, a mixture for salting - 1 tbsp. l. with the top.
Spice:
ground white pepper - 1 tbsp. l. without top, ground nutmeg - 1 tsp. without top, cardamom - 1 pinch, celery salt - 1 tsp. without top, ground coriander - 1 tsp. without top, powder "Maggi" - 2 tsp.
Pork belly, veal and pork are rolled in a meat grinder (holes - 8 mm). The pre-cleaned tongue and bacon are cut into cubes 1 cm thick, mixed with the rest of the mass. Then add spices, salt. The minced meat is stirred for at least 5 minutes, after which it is filled with either Kaple-top fibrous casings (in this case, the sausage is immediately boiled), or Naturin-P2 casings (in this case, the loaves are first smoked with warm smoke for 1 - 2 hours, and only then cook).

Garlic sausages

Recipe:
Lean pork - 1.2 kg, beef - 500 g, bacon (without skin) - 300 g, salting mixture - 2 tbsp. l. with a large top, broth - 1 cup, sugar - 1 hour. l. with the top.
Spice:
garlic - 3 cloves (grated).

The meat is scrolled through a meat grinder with 4.5 mm holes, and bacon - with 8 mm holes. Combine the spices and add to the minced meat together with the broth, stirring everything thoroughly. Fill the pork belly with minced meat and twist it into 10 cm sausages. They are kept for 0.5 hour in hot water at a temperature of 75 ° C.

Egg liver sausage

Recipe:
Pork or beef liver - 600 g, pork heads (meat only) - 340 g, lean pork or beef - 250 g, chicken eggs - 20 pcs., Wheat flour - 20 g, onion - 1 pc., Milk - 50 g , broth - 100 g, salt - 20 g.
Spice:
ground black pepper - 0.5 g.
Sheath:
circle or womb with a diameter of 3-5 cm.

All used meat is thoroughly cleaned, cut into pieces about 1 cm thick, placed in boiling water for 20 minutes until discoloration. Further, the raw material blanched in this way is cooled to 10-12 ° C. Finely chop the onion and fry it in pork fat. The finished raw material is ground 2 times in a meat grinder with a lattice hole diameter of 2 - 3 mm, eggs, flour, milk, salt, onion, broth and spices are added. The combined mass is stirred for 5 to 6 minutes. The casing is stuffed with minced meat, tied with twine, forming loaves, and boiled in water at a temperature of 80 ° C until the temperature in the center of the product reaches 70 - 72 ° C. The sausage is then removed, cooled under the shower for 0.5 hour, and then placed in the refrigerator for complete cooling.

Rural sausage

Recipe:
Low-fat pork - 5 parts, spinal fat - 2.5 parts, pork flank - 1.5 parts, breadcrumbs - 1 part, food ice (crushed) - 0.2 parts, fresh blood (or rubbed blood clots) - 1 part , other additives (for example, flour or boiled cereals) - 0.1-0.3 parts, spices, salt - to taste, garlic.

Pork and lard are crushed into 10 x 10 or 15 x 15 mm cubes, mixed very quickly with other ingredients and also quickly stuffed into the intestinal membranes. Sausage is fried in a skillet (in a roasting pan) in pork fat or boiled in water (you can steam it). Also, boiled sausage can be smoked a little after cooling.

Rural sausage is stored for a rather short time, the recommended storage temperature is 2-4 ° C.

Sausage Sunzhuk

Recipe:
To prepare this sausage, beef is taken more fatty - from the shoulder blade. The meat is cut into pieces of 50-100 g, simultaneously freeing it from tendons and thick muscular membranes, while leaving the fat.

Pieces of beef are treated with the following mixture: for 1 kg of meat, take 30 g of salt, 1 g of food nitrate, 1 g of sugar. The meat treated with the mixture is placed in a basket and kept for 4 days in order to drain the blood. After that, the meat is passed through a meat grinder with a large grate, ground spices are added - red hot pepper (to taste), nutmeg and cardamom. Next, the minced meat must be put in an enamel bucket, mixed well and left in a cool room overnight (or in the refrigerator).

Next, the minced meat is stuffed quite tightly in the narrowest pork and beef intestines and twisted every 20 cm (or so), so that the result is sausages that are the same length. When the stuffing is finished, a small portion of the minced meat is squeezed out on both sides in each pair, so that 1.5 cm of an empty shell remains. The resulting ends are folded over and adhered to the filled part of the intestine. After the shell is dry, the intestine will stick together securely.

Sujuk must be pierced with a needle or an awl in several places in order to let the air out, which inevitably fell under the shell along with the minced meat, after which the sausage is dried under a canopy in a draft for 1-1.5 months. Sujuk can be stored for up to six months if it is tied with several sausages and kept in a cool and dry place.

Chopped ham sausage

Recipe:
Semi-fat pork - 6 kg, beef (1st grade) - 4 kg, salt - 300 g. Spices: sugar - 10 g, garlic - 6.5 g, black pepper powder - 5 g, coriander - 5 g, sodium nitrite - 0.5 g.
Sheath:
large beef intestines or artificial casings 5-9 cm in diameter.

Pre-chilled beef is passed through a meat grinder (holes - 2-3 mm), mixed with 0.2 g of sodium nitrite solution and 120 g of salt, kept for 20-24 hours in salting at a temperature of 4-6oС. The pork is cut into pieces of 16-20 mm in size, after which it is mixed with the remaining salt and sodium nitrite and left to salt under the same conditions. When the beef is ripe, it is chopped on a cutter for 6-8 minutes, while pouring in 1 liter of cold water (or you can skip it 4 times through a meat grinder).

After that, the homogenized mass is mixed with pieces of pork and spices, the shell is filled with minced meat and the loaves are tied with twine 25-40 cm long.The loaves are hung on sticks, treated with hot air or smoke at 70-110 ° C for 1 hour, and then boiled in water at a temperature of 75-85oС for 1-2 hours. The sausage is ready when the temperature inside the loaf is 68-70oС. Finally, the cooked sausage is cooled with water for about 40 minutes and placed in the refrigerator.

Sausage Language

Recipe:
Beef (1st grade) - 400 g, pork brisket - 400 g, beef (premium) - 400 g, pre-cooked back fat (without skin) - 400 g, salted tongue, boiled (without skin) - 400 g, salt - 45 g.
Spice:
ground white pepper - 3 g, ground black pepper - 2 g, nutmeg - 1 g, coriander - 1 g, sodium nitrite - 0.1 g.
Sheath:
casings with a diameter of 4 - 4.5 cm or cellophane.

Previously, the tongues are salted and boiled in boiling water for about 1 hour. After that they are cooled, peeled off and. cut into 1 cm cubes. Boil the back fat for 40 minutes, cool it first, and then cut it into 1 cm cubes. Pass the beef and pork brisket through a meat grinder (hole diameter 8 mm). Combine with curing agents, bacon, tongues and spices and mix for 5 - 7 minutes. The resulting minced meat is filled with shells, tied with twine, forming loaves of 40 cm, then hung on frames and smoked for 1-2 hours with thick smoke at a temperature of 35-45oС, then boiled for 50 minutes in water at a temperature of 75-80oС, while in the center of the loaf will not be 68-70oС.The sausage is first cooled for 30-40 minutes under a water shower, and then placed in the refrigerator.

FARSHI

Recipe:
Fatty pork - 8 kg, beef pulp (1st grade) - 4 kg, potato flour - 1.2 kg, lamb intestines (casings) - 100 m, salt - 200 g.
Spice:
garlic - 10 g, saltpeter - 10 g, powdered pepper - 10 g.

Recipe:
Veal - 48 kg, fatty pork (young) - 16 kg, milk - 400 g, pork or lamb casings - 200 m, salt - 300 g.
Spice:
crushed pepper - 100 g, grated nutmeg - 50 g, saltpeter - 30 g.

SAUSAGE STUFF chop especially finely and grind very carefully. It consists mainly of pork, the best varieties of beef and veal. When the pork is not fat enough, add the required amount of bacon and lard to the minced meat. To make the minced meat more liquid, milk, eggs, flour can be added to it instead of water. For sausages, minced meat is stuffed into the shell (intestines) not very tightly, but preventing the formation of air bubbles.

Good luck to all

Girls, and yesterday I made a chicken.

With a whole large chicken, I scraped only 800 gr. meat. Chopped mediocre, added peeled pistachios and diced carrots, salt, spices, a spoonful of gelatin (it was not needed, there is nothing to gel there). Into the oven at 210 degrees for 50 minutes in the "Convection" mode.

It turned out tasty, the weight of the finished roll is approx. 600 gr. (because I managed to weigh only half of it) ... but I didn't have time to photograph it Because it's very tasty! You can next time add garlic there and sweet red pepper. It will be very good

and yesterday I made a chicken.

And I make from chicken fillet (yes, expensive, but for myself ...)
And I try to place the fillets parallel to the walls of the form, also leeks, and strips of color. pepper.
It turns out beautifully on the cut.

[Self-taught baker]

Self-taught baker, so I also made from fillets, or do I mean from the breast? It seems to me that there will be sukhov from the breast, dark meat is somehow more juicy or something ...

It seems to me that there will be sukhov from the breast, dark meat is somehow more juicy or something ...

I also think so, so I only take turkey thighs or drumsticks. Chicken breasts can be added to any other meat, but not used in pure form.

I also think so, so I only take turkey thighs or drumsticks. Chicken breasts can be added to any other meat, but not used in pure form.

If you add a THIN layer of bacon or bacon to the chicken breasts, it's not even very dry.

I do it myself without bacon and bacon, but if only for myself.
I like drier and then spread with sauce.

[Self-taught baker]

Self-taught baker, LaraN, everything is correct, each has its own preferences

I wonder if no one has done it with fish yet? I somehow just made it in the form, like a pate (minced meat from white fish and red slices + herbs, etc.). The book contains a recipe for mackerel and salmon roll. My husband liked the store, we bought it somehow. I wonder if it will be tasty here?

And now I have minced meat (beef + pork) and fried mushrooms + onions + carrots.

I wonder if no one has done it with fish yet? I somehow just made it in the form, like a pate (minced meat from white fish and red slices + herbs, etc.). The book contains a recipe for mackerel and salmon roll. My husband liked the store, we bought it somehow. I wonder if it will be tasty here?

Mackerel will be very tasty, I made it as soon as I bought it, though a very long time ago.
But we liked the salmon with shrimps more, chopped part of the salmon finely, added capers and shrimps and into the mold in vertical layers: a layer of salmon + a layer of pasta, etc.

They provoked me, she came home from work and put the pork with olives and carrots (some of the meat in pieces, some finely chopped).

How to insert foil into a ham maker. On the advice of Admin.

We put the springs into the slots of the cover
🔗

We put the flask on the lid so that the slots coincide
🔗

We select a liter jar close in volume.
🔗 🔗

We tear off a piece of foil so that you can twist the jar into it.
🔗 🔗 🔗

Tear off another piece of foil (square), put a wrapped jar in the middle and wrap the foil up.
🔗 🔗

Carefully insert the wrapped jar into the ham maker and take out the jar.
🔗 🔗

We put the minced meat and close tightly on top with foil
🔗

We put on the cover and tighten the springs, inserting them not into long slots, but into small notches.
🔗

[Self-taught baker]

Self-taught baker, thank you, I love shrimp ... After the wages you have to spend money ... Children will like it, I think they are shrimp eaters

LaraN, that's for sure. We finish eating meat already. I will not upload a photo. I don't like the color. But this is beef. It gives such a grayish tint ... My daughter did not even try, although it is very tasty. We need to gurgle pomegranate juice there next time, maybe it will be better. And it looks like a brawn.

Elena Bo - very correct instruction. Admin - special thanks! I found a tall, isosceles, liter jug ​​- it is taller than the can - it turns out very conveniently. The husband was sitting here in the kitchen, repenting, was tricking with a ham. Says, how are you going to push the foil there? While I was talking, I wrapped the jug ... he froze with his mouth open ...

Admin - special thanks!
and how are you going to push the foil there? While I was talking, I wrapped the jug ... he froze with his mouth open ...

Just before the thought came, how much foil was torn

Hello everybody!
And if you leave holes in the foil at the bottom, will excess fat drain from the ham? Or do it without foil at all?
Take a look at the packages, or in the instructions, maybe where is the name of the ham in English?
I want to find with us and try, if only you can degrease.
It works great in a slow cooker, but all the fat does not go anywhere, and it remains in the brawn ...

Hello everybody!
And if you leave holes in the foil at the bottom, will excess fat drain from the ham? Or do it without foil at all?
Take a look at the packages, or in the instructions, maybe where is the name of the ham in English?
I want to find with us and try, if only you can degrease.
It works great in a slow cooker, but all the fat does not go anywhere, and it remains in the brawn ...

In the original it is without foil, only then wash the form for a long time :).
And in English there is no name (at least for me), there are all sorts of photos of Russian patents, such as only our invention.

The airfryer was developed in the USA in the mid-80s as a realization of the idea of ​​creating a household appliance for preparing delicious grilled dishes, and not only on the street in summer, but at any time in any place where there is electricity. - 🔗

Most likely, this device did not take root in Merka, so it is not visible or audible, although there is a barbecue in almost every home ...

Here is the "native" instructions for using the ham maker:

INSTRUCTION

1. Place the lid on the table with the sides up (Fig. 1).

2. Insert the spring from the bottom of the cover (Fig. 2) with the lower hook in the slot. In this case, you need to hook the edge of the side, as shown in Fig. 3. Finally, all springs should be in this position (Fig. 4).

4. Carefully place the mold on the hook cover (Fig. 5) so that the grooves on the bottom edge of the mold line up with the springs on the cover (Fig. 6) and the slots in the mold itself are on top. In this case, the lid must securely fit into the mold.

5. Place each of the springs on the slots of the mold. In this case, the upper spring hook with a ring under the finger should be on top, as shown in Fig. 7. Insert a heat-resistant plastic bag or foil into the mold (Fig.

6. Place the cooked cuts of meat tightly in the mold to the brim. Place the second lid on the loaded form with the sides up, but so that the slots of the lid do not coincide with the slots of the mold, since on this lid the slots are made for the process steam outlet. Hook over the bead of the cover while supporting the top cover with your other hand (Fig. 9).

7. Place the loaded mold in a pot of water or airfryer and cook.

8. After the cooking time has elapsed, the meat should be pressed into a third of the mold, if this has not happened, the meat must be boiled. The approximate cooking time is 2-2.5 hours. Remove the mold from the pan (airfryer) and, without removing the springs, let the product cool completely in air.

9. Remove the springs and cover. Remove the finished product from the mold, cut and serve.

Paragraph 5 says to insert a heat-resistant bag so that the juice does not flow out. If so. then you can make the meat or minced meat more juicy, for this you can add milk, sour cream, broth to the minced meat, and the meat can be marinated in brine for at least a day before laying. And in the upper part of the form in the slots, make punctures with an awl so that steam comes out.

And cooking 2.5 hours is a lot, the ham will dry in the mold, 50-70 minutes is enough, depending on the meat.

Earlier, I have already given ham recipes, including from the Airfryer website, where it is recommended to marinate the meat first, and only then put it in the mold.

When meat is marinated with the addition of water (juice and other liquid), vinegar, wine, spices, salt, it not only becomes spicy, but also absorbs moisture for juiciness. Then the excess can be poured through a colander, but the meat will remain juicy during cooking.

See earlier "Spicy ham", "Merchant ham", etc.
And then it was not for nothing that I made a selection of sausage recipes, this is the same ham only in the gut.

Look again if you haven't read it.

[Admin]

Admin, thanks for the answer, but I read all this both on the website and on the Internet, where there are many recipes ...
I asked 2 specific questions from practice, I wanted to get answers to them:
1. Will excess fat drip from the ham maker?
2. The name of the ham in English?

Just that and everything ...

[Admin]

Admin, thanks for the answer, but I read all this both on the website and on the Internet, where there are many recipes ...
I asked 2 specific questions from practice, I wanted to get answers to them:
1. Will excess fat drip from the ham maker?
2. The name of the ham in English?

Just that and everything ...

I gave the answer not only to you personally, but to the others too.

I don’t know the name in English (I don’t know it), you need to ask Uncle Sam.

If there is a puncture in the bag, or if it is too tightly packed, then yes, a leak will form and the juice (fat) will drain. For this, it is recommended to make punctures at the top of the mold so that the steam escapes, and the liquid itself does not flow out from below. I understood and read it. if you paid attention to the text of the sausages, then very small punctures are also made in them so that the shape (shell) does not burst.

1. Will excess fat drip from the ham maker?
2. The name of the ham in English?

I have no fat at all, because I put in completely lean meat. But all the same, during pressing, the liquid flows down, although the meat is in foil. And when it cools down, jelly also flows on the plate.

[Elena Bo]

Elena Bo, thanks Len!
Lean meat, good by itself, when baked ...
The chickens, turkeys and chickens that I use are already very fat here, even when you cut off all the external fat ...
I'll try the ham if I find it ...

Official site of Beloboka
🔗

Here is the "native" instructions for using the ham maker:

I also have written:
To improve the taste, we use foil (for ovens, ovens or hot air ovens), a plastic bag (for a pressure cooker or a saucepan), or we do not use anything when cooking minced ham.

I also have written:
To improve the taste, we use foil (for ovens, ovens or hot air ovens), a plastic bag (for a pressure cooker or a saucepan), or we do not use anything when cooking minced ham.

So, it is clear - we use what and how it turns out

[Caprice]

Caprice, and faq to proceed, pay 50 bucks and make the ham ...
True, I do not know how much more customs will rip off you when receiving a parcel, but hunting is worse than bondage ... The calculation is rough ...
It will be 60-70 bucks for me, but as one of my friends used to say, for that kind of money I will catch up with a rabbit, these pieces of stainless steel are not worth it ...

[these pieces of stainless steel are not worth it ...

For me, it’s easier and cheaper to find local craftsmen and, having shown pictures, ask to play the same ...
Then, in general, the sizes for yourself and the HOLES at the bottom of the form are no problem ...

Pakat, yes, I know where you are from. This is a reference for everyone. Suddenly something interesting will appear.
And you can really do such a thing yourself if you have hands.

I read and read, I picked up and picked up drooling In short, I went now and bought it. It's good that we have such a site and there is so much useful information and delicious recipes on it, that's why I bought it. Just like that, seeing in the store, I would never take 700 scars for a tin can with springs, very cool.
It is necessary to re-read Temka first and stock up on recipes-tricks while the meat is defrosting.

PS In Moscow this morning they are on Kakhovka, Kashirka and Lyublino.

Lika, where on Kashirka and Kakhovka?

And you can really do such a thing yourself if you have hands.

So you yourself say: if you have hands. if not? Well, no, that's all. Or there are no conditions to do this, then how? At home - you don't rivet, but at work - the guards won't release, then how?

So you yourself say: if you have hands. if not? Well, no, that's all. Or there are no conditions to do this, then how? At home - you don't rivet, but at work - the guards won't release, then how?

If you can do it at work, maybe then officially place an order through the Directorate and pay for the order.
I did this at home when there was a need for one detail.

Caprice, so I'm not personally about you. I mean, if someone knows how to eat from something, then there is nothing to do. I won't either, it's easier for me to buy.
But suddenly there are some craftsmen, I think that they will master such a thing.

I would also know where these craftsmen are found in the world ...

Lika, where on Kashirka and Kakhovka?

Here are their reference numbers 8-499-978-39-11 (seven hills). After 8 is required.
On Kakhovka. Intersection of Kakhovka str. And Sevastopol pr-t "Prince" shopping center on 1st floor pavilion 12, in the same pavilion with a jewelry salon near Letual. From m Kakhovskaya by any trolleybus.

[Self-taught baker]

Self-taught baker, Elena Bo, Caprice, yes, it's not a problem to do, it's more difficult with materials, you need food grade stainless steel, you don't want to poison yourself. A tin can, this is a solution for a couple of times, then the tinning will peel off, rust with meat will be ...
Here, once upon a time, I worked at a food processing equipment factory and I remember with longing a tank with food grade stainless steel waste. This is far from me, but maybe there will be an opportunity in those parts, the plant is still working ...

[Self-taught baker]

Self-taught baker, Elena Bo, Caprice, yes, it's not a problem to do, it's more difficult with materials, you need food grade stainless steel, you don't want to poison yourself. A tin can, this is a solution for a couple of times, then the tinning will peel off, rust with meat will be ...

That is why I was interested in the idea of ​​juice and milk bags. By the way, the bank - it is needed only for shaping. I thought about stuffing the minced meat in a baking bag. That is, the minced meat would not come into contact with the can.

[Caprice]

Caprice, this is possible only if you boil in water - 100 C ...
It is impossible to bake - 200 C, the polyethylene of the bag will melt, the paper may catch fire ...

The baking bag says that it can withstand up to 230, but it should not come into contact with the walls of the oven.