Homemade ham (collection of recipes for a ham maker)

[Boo Boo]

Boo Boo, in this case, it is in contact with the walls of the can, it is also metal and very hot. In addition, the package is fragile, breaks, contact with rust is possible ... But this is all from other people's posts, I myself am not familiar with baking bags ...

And when he lies on the opposite side (damn it, I don't know how it is written), nothing happens. So the bank is most likely possible. And he's not fragile at all. Maybe we're just talking about different things?

Well, that means we can do without a can.We stuff it into a bag and tie it with a rope like a sausage
Another option for baking: foil and bags of juice or milk
And baking bags, by the way, are not so fragile and can withstand a fair temperature in the oven. They are intended for this.

[Caprice]

Caprice, and how to press?

[Boo Boo]

And when he lies on the opposite side (damn it, I don't know how it is written), nothing happens. So the bank is most likely possible. And he's not fragile at all. Maybe we're just talking about different things?

Boo Boo, I have already used a baking sleeve in a ham maker (Paclan, made in Poland), which you are talking about. It turns out great. Nothing burns or melts. I also baked meat in it, it lay on a baking sheet and nothing happened to it. Use it, everything will work out.

[Pakat]

Pakat, have you ever made homemade sausage? No? And in factories as they do not see? And I did and saw how they do it at the meat factory. So: no one is pressing her there, and nothing, it turns out fine. And here, if you throw a little gelatin into the recipe, it will hold on to it.

[Caprice]

Caprice, I didn’t do my homework, but I did a lot of equipment at meat processing plants ... Including grinders and filling machines. The consistency of minced meat, for boiled sausages, is semi-liquid, it is easily pressed into casings and hardens after cooking, due to jelly-forming, agar-agar and gelatin.
And we want to make ham, for ourselves, with minimal additional additives, and without pressing this cannot be achieved.
The brawn I make in a non-pressing bag is a completely different product.

Gelatin and agar-agar are completely natural products. They are made from algae. And homemade sausage is made without any additives. It is verified by personal experience.

Agar-agar is a product obtained by extraction from red and brown algae (Gracilaria, Gelidium, Ceramium, etc.) that grow in the White Sea and the Pacific Ocean, and forms a dense jelly in aqueous solutions.

Taken from 🔗

Gelatin is a transparent viscous mass, colorless or having a yellowish tint, a product of processing of animal connective tissue.

🔗

[Caprice]

Caprice, so I also want, without additives, to make ham of my birds, plump, low-fat ... We will look ...

[Caprice]

Caprice, so I also want, without additives, to make ham from my birds, plump, low-fat ... We will look ...

Boil cartilage more, as in brawn - then you won't have to press.

I read you, I read you, I salivate! So I want to buy myself such a thing, there is nowhere in the internet! I wrote them a letter to the official website with a request to send them by mail, they are silent, as they typed water in their mouth. It's a shame!
By the way, maybe there is something like that on import sites, but here's how to search - what could it be called?
P.S. Well, and absolutely impudence in small print, maybe someone will buy it for themselves in Moscow and can buy another one and send it by mail, but I would transfer the money in advance. Well, suddenly there is a kind person.

[Pakat]

Pakat

Another thought: look for medical steel (aka stainless steel), you can joke something from this area, and take the standard lids for canning, the springs go out, which means you can not be made of stainless steel.
And who said that it should be round? A square or rectangle is also a solution to the problem.
Well, I don't believe that if a person sets a goal (I don't care where in the world), he will not be able to find a solution to the problem.

Another idea. Oblong muffin / bread pan.
Lay out with foil, on top of something, a lid of a suitable size. Or use the second shape on top. On the cover / second shape, a heavy dumbbell. Get a rectangular ham

[Lika]

Lika, thanks for the idea, but with the same success, I make brawn in a multicooker saucepan, I already wrote about this.
The idea of ​​ham is good in that excess fat can drain into the pallet underneath when pressing, and in a saucepan or mold, everything remains in it ...

The idea of ​​ham is good in that excess fat can drain into the pallet underneath when pressing, and in a saucepan or mold, everything remains in it ...

Drill a few small holes around the perimeter. The molds are usually aluminum and easy to drill.

[Lika]

Lika, I knew that they would advise drilling ...
Drilling is not a problem, but why spoil the thing ... Besides, I am a conservative, the round shape is nicer to me ...
By the way, put the second form with boiling water on top - you don't need the load and water in the oven ...

I read it, saw enough of the photo and also caught fire.
Beloboka is not nearby, I decided to try it with a tin can and a bag.

And so I was impatient that after work, without having read how much meat I needed for 1 can, or for a can and a bag, I dropped into the store and bought:

- 4 turkey steaks
- 4 small clippings (there were only their own, but very lean).

Well, 2 tin cans of 800 grams each with fruit to use as molds.

I prepared everything at home, put the foil in a glass jar and then took it out,

cut all the meat into small cubes,
added 2 finely chopped onions
1 bunch of green onions
1 bunch of dill
1 red bell pepper
coarse sea salt
dry granular garlic
dry chandelier kamis petals
dry seasonings: sweet pepper (paprika) - a lot for color, hops-suneli, mixture for barbecue, mixture for ali-oli pasta - a little bit of everything
3 small sachets of instant gelatin
4 tbsp. l. cognac.

I was also going to put olives and mushrooms, but ...

I looked at how much minced meat turned out and decided to first put it out in multicooker almost as Packat advised (I did not have tails, legs and wings), and only then tamp it into 2 cans and a bag of juice.

I put it in a cartoon saucepan.
And so everything was packed tightly exactly under the maximum load, that I decided to just put it out for 2.5 hours and, after cooling, just put it in the refrigerator. I put a lavrushka on top of it.

Here is the result. They ate a quarter at once ...
For the future: chop smaller, add eggs. A little crumbles ...

In such cooking, there is no sausage form, but you also do not need to bother with forms, foil, everything is much simpler

[Pakat,]

Respected Pakat,

Thanks so much for the multicooker cooking idea!

Photo of a ham (or brawn? More like a ham in a jelly layer) in section

[Lika]

Lika, I knew that they would advise drilling ...

By the way, put the second form with boiling water on top - you don't need the load and water in the oven ...

Yeah, so don't feed us bread, let me pick something
And the water is still better under pour the form. The juice flows out and begins to burn (it was a sad experience), and so the water with meat juice gurgles quietly under the mold and nothing burns.

Thanks so much for the multicooker cooking idea!

This is the size

[Alexandra]

Alexandra, a good idea of ​​a ham for a slow cooker. Maybe you should post the recipe in the multicooker theme? I am sure it will be useful to many.

[Olga @]

Olga @,

I will definitely post. And in Temka about healthy eating, the link is an absolutely lean tenderloin, its fat content as in veal is 4%, the same is in turkey breast.

Admin,,

Exactly - the main thing, without unnecessary problems

[Pakat,]

- 4 turkey steaks
- 4 small clippings (there were only their own, but very lean).

Respected Pakat,
Thanks so much for the multicooker cooking idea!

Alexandra, Eat to your health!
I would not let such products on brawn, they are good in themselves, with minimal processing ... But you can't forbid living beautifully!
We have a lot of cheap wings and legs, from turkey and chicken, here they are raw
for ham, and pork is suitable ...
And so that the brawn does not crumble, a little more gelatin.

From the morning I run after wings, liver, chicken legs and so on ...

[Alexandra]

Alexandra, Eat to your health!
I would not let such products on brawn, they are good in themselves, with minimal processing ... But you can't forbid living beautifully!
We have a lot of cheap wings and legs, from turkey and chicken, here they are raw
for ham, and pork is suitable ...
And so that the brawn does not crumble, a little more gelatin.

It's not about the beauty of life ... I have diabetes and, accordingly, a persistent and consistent struggle with excess weight and at the same time for a healthy diet. I will not hide a successful struggle. Minus 23 kg.
And in this brawn or ham the fat content of meat is only 4%, turkey - 2%.
And now look: on the jelly layer on top (it was the bottom in the cartoon, respectively - NOT A DROP OF FAT !!!
This is very important to me

Thanks again
Next time I'll add gelatin

I also try, but in the fight against the green snake, the snake wins ...
That is why I want a ham maker, press a bird, so that the excess fat would drain away, and I still had some lean ... Success in the fight!

Thank you!

A ham maker can be bought in the "Light" store on the street. Raskova (m. "Dynamo"). There are also excellent baking pots (ceramic and glass (!).

I am reporting on yesterday's experiment.

Trying to prove that the best sausage is fish

I had a festive option, in fact, you can take any fish, a set of additives - mushrooms, olives, or whatever - whatever will be at hand ..
Products:
Trout fillet 1 (1 400 g)
Mullet fillet 1 (600 g)
Shrimps 1 kg
capers 1 can
1 can olives
champignons 1 can
onion 1 pc
1/2 head garlic
bell pepper 1 pc
dill 1 bunch
small asparagus 150 g.
crumb 1/4 loaf
1/3 lemon juice
spices for fish
salt
instant gelatin 3 tbsp. l.

I made 2 types of minced meat to get layers of different color: one pink (trout, peppers, mushrooms, olives, asparagus, onion, garlic, dill, soaked bun, lemon juice, gelatin, spices), another light (mullet, shrimp, capers , onions, garlic, bun, gelatin, lemon juice, spices).
But there were no pronounced layers. I think you could mix everything at once.

I cut the fish fillet into pieces and scrolled it with onions, garlic and herbs in a blender bowl (analogue of a meat grinder).
I added all the other ingredients and tightly folded the minced meat into prepared 2 cans and one juice bag.
Packed with foil and put all three blanks in a deep baking sheet with water.
Cooked in the oven at 220 for 1 hour.

I am reporting on yesterday's experiment.

Trying to prove that the best sausage is fish

I had a festive option, in fact, you can take any fish, a set of additives - mushrooms, olives, or whatever - whatever will be at hand ..
Products:
Trout fillet 1 (1 400 g)
Mullet fillet 1 (600 g)
Shrimps 1 kg
capers 1 can
1 can olives
champignons 1 can
onion 1 pc
1/2 head garlic
bell pepper 1 pc
dill 1 bunch
small asparagus 150 g.
crumb 1/4 loaf
1/3 lemon juice
spices for fish
salt
instant gelatin 3 tbsp. l.

I made 2 types of minced meat to get layers of different color: one pink (trout, peppers, mushrooms, olives, asparagus, onion, garlic, dill, soaked bun, lemon juice, gelatin, spices), another light (mullet, shrimp, capers , onions, garlic, bun, gelatin, lemon juice, spices).
But there were no pronounced layers. I think you could mix everything at once.

I cut the fish fillet into pieces and scrolled it with onions, garlic and herbs in a blender bowl (analogue of a meat grinder).
I added all the other ingredients and tightly folded the minced meat into prepared 2 cans and one juice bag.
Packed with foil and put all three blanks in a deep baking sheet with water.
Cooked in the oven at 220 for 1 hour.

Yeah!!!
You can't drink the skill!

[Alexandra]

AlexandraIt’s nice to see the most important thing to add juiciness to the product.

Tomorrow I will report back, I also did something today.

[MariV, Admin,]

MariV, Admin, Thank you!

Exactly - juicy, tender and piquant at the same time. And beautiful

I'm waiting for new miracles by Admin

Alexandra, great !!!! Such a miracle can only dream !!!!

[LaraN]

LaraN, arm yourself with banks, packages - and boldly work wonders

[LaraN]

LaraN, arm yourself with banks, packages - and boldly work wonders

Why do I need jars and bags, I already have a ham, today I'm going to make another ham from turkey and chicken

But I decided not to wait for the ham maker and used the means at hand

[Alexandra]

Alexandra Oh, how delicious we have here
At the weekend, I'm also going to get a fish and do something like that. I remember doing it in the form of a pate. There, minced meat is made from white fish, greens are added, and red is put in pieces inside. It turns out such a pretty cut. You can probably throw it into a ham maker as well.

[Mams,]

Mams,

Here, as an individual design - you can come up with different color, flavor and texture combinations

Everyone liked the pink color of the "sausage" very much, but I liked the texture - delicate minced meat, but not pate, quite dense.
Although initially I wanted to spread the pink and white fillets in slices. In the process, I just wanted mousse, tender minced meat.

Pork sirloin through a meat grinder (large)
Pickled mushrooms
Pickles
Canned red beans
Salt
Oven 220 gr. 1,5 hour.

Elena, every ham you have is a masterpiece!
Very beautiful in the cut.

WOW! what a beauty!

LaraN, thanks. I myself get great aesthetic pleasure by cutting the ham. And how delicious

Here all the hams are either minced or rolls like. And how to make a semblance of the ham that was cut from the ham in Soviet times and sold in slices? I now find something similar only in the form of a smoked shank.

torturesru, the ham is cooked in the oven with one piece of meat. A ham maker is not needed for this.

[Elena Bo]

Elena Bo It seemed to me that boiled pork is being made in the oven, and ham is something in the spirit of corned beef ... Could you give more details or a link to the recipe?

Unfortunately, I have no recipe. But, as I understand it, it will be ham, boiled pork or ham depends on what kind of meat we use for this. For each type there is a certain part of the carcass.

Unfortunately, I have no recipe. But, as I understand it, it will be ham, boiled pork or ham depends on what kind of meat we use for this. For each type there is a certain part of the carcass.

Lena, this is a big hassle. Recently I read in the Internet, the meat is not ice cream, it is necessary to marinate in special. pickle, salt, boil, dry, and so on ... It is not for the amateur to mess around and incubate for a long time.

And there are really a lot of recipes in the Internet.

"How I spent the holidays"
Report.

Found at home:
minced beef and pork (just thawed),
chicken breast (cut into pieces),
a pack of gelatin (soaked in water to the state of a silicone implant),
green onions, red bell pepper (just chop),
onions and carrots (peeled, cut, sautéed),
black peppercorns 9 as is),
can of pineapple (BOTTOM LEFT!),
baking sleeve (knot on one edge, straightened in a tin can using a glass jar),
stuffed with all of the above, tightly,
wrapped over minced meat.
They poured about 3 cm of water into the pressure cooker (which Misha Gorbacheva remembers when he was still young), put a "tin can" and closed it. 1 hour from the whistle.
They cooled it down and put it in the refrigerator.

Here's what happened.

[Uncle Sam]

Uncle Sam, super !!! And I can’t believe that it was handed over in a tin can.

And here is the result of my "overwhelming" work, but made in a ham maker.

Turkey (drumstick fillet)
chicken breasts
boiled chanterelles
Onion (1 head), garlic (3 cloves)
Greens (dill, parsley)
Salt, spices (pepper, vegeta, aromatic chicken seasoning)
1 egg
Semolina, gelatin, mayonnaise, 1 tbsp. l.

Grind half of the turkey and chicken meat, onions, garlic in a blender. The rest of the meat was cut into pieces.

She laid out the ham dish with foil, baked in the oven on a baking sheet with water at 210sup] 0 [/ sup] From 1 hour.

I looked at something in the old book "The Thoughtful Master", it says about the ham that it must be filled with brine through the arteries and soaked in brine. How interesting is boiled ham made?