Homemade ham (collection of recipes for ham mills)

I will share some of the best practices for a ham maker.
We got it recently, but there are interesting observations.

The amount of ready-made mixture for a ham maker - depends on what exactly we put, if minced meat - then 1.3 - 1.4 kg, if the products are cut into pieces, then 1.4 - 1.5 kg.

Composition of mixtures. It can be completely different and interesting. I tried the following options:
Minced meat:
beef + pork - delicious, my husband liked it very much, reminiscent of brawn (in a good way).
chicken (breast) + pork - if you scroll through a fine wire rack, and even a couple of times - you cannot distinguish it from sausage in consistency, but much tastier.
chicken (breasts) + turkey (breasts) - a very dietary ham. White and tasty.

In pieces:
beef + pork - tasty, but falling apart, you need to cut finely and finely.
chicken (breast fillet + thigh fillet) - whoever tried chicken roll from the store - homemade is even tastier.

But it turned out to be the most delicious to do this: part in the form of minced meat, part in small pieces... (minced meat about 900 gr - 1 kg, pieces - about 0.5 kg)
Here the indisputable favorite was turkey ham - fillet of breast in a meat grinder, fillet of a thigh - finely chopped. Very juicy and tasty ham. The husband does not really like turkey, he generally said why you buy it, better buy a chicken, he was very skeptical about the option of ham. But when I tried ... - said, this is how I will eat turkey, buy more
Pork - part in the form of minced meat, part in small pieces. It is important that the minced meat is not too greasy, otherwise there will be a somewhat "greasy" taste. Although on a gray bread - very tasty. It is good to fry such a ham in a dry frying pan, or in a pizza, or in a hot sandwich.

What are we adding.
I add a couple of eggs to each ham. Well, I like it that way. I tried to add gelatin, as advised in the instructions - I did not understand why, the jelly is almost impossible. It is tightly pressed - there is almost no liquid.
I added mayonnaise - this is for taste, you can do without it.
Pistachios - look great in chicken rolls, nuts become soft and cut with a knife, beautifully cut when cut.
Mushrooms - what is sold in Moscow frozen, it is difficult to call mushrooms, they hardly affect the taste, but they look interesting when cut.
Red beans (from a jar, in their own juice), who would have thought - a very interesting taste, and a view on the cut. Delicious in meat ham.
Carrots, bell peppers - both beautiful and healthy. Carrots give softness and pepper spice. Only you need to cut it small.
Salt, spices - of course to taste.
Garlic is absolutely essential for chicken ham.
Onion. Sometimes I add it to meat hams, for taste.
"Liquid smoke" - I bought it especially for a ham maker. 2 tablespoons in pork ham - it turned out to be very tasty, the feeling of good smoking (it became clear that not all purchased sausage is really smoked ...)

Minced meat was not prepared here for a ham maker, but I think it will be delicious there too.
veal - 1 kg,
dried tomatoes (drain oil) - 5 pcs
mushrooms - 0.5 kg of frozen champignons.
Put everything together in a meat grinder. Add a couple of eggs and some frozen green peas to the finished minced meat.
Cook as usual.

I filled Caneloni with this minced meat - my husband ate yesterday and was surprised how tasty and juicy the minced meat turned out. What exactly gave this effect, mushrooms or tomatoes - I don't know, but it's very tasty.

So - good luck to everyone and further success in making homemade ham!

The effect is naturally from mushrooms and peas.

In the village (on vacation) they got used to making ham in one piece.
How do you like to marinate (salt, any pepper, coriander, cumin and other favorite herbs, vegetable oil), make punctures and stuff carrots / garlic, wrap in a cold for a couple of hours. Then we hammer using our technology into a ham maker and forward into a Russian oven for a couple of hours.
It turns out great if you are too lazy to make minced meat, everything in life happens

[Self-taught baker]

Self-taught baker, thanks for the idea. I liked it very much. Must try

And what kind of ham can anyone recommend? And where did they get it (Moscow)?

[torturesru]

torturesru, yes, we have one for sale. It is called Beloboka. Manufactured and marketed by the company that makes Hotter Airfryer. 🔗
The price of the issue was 680 rubles. Now I do not know

Mams, very interesting and correct observations. For a long time I switched to the option: pieces + minced meat, add an egg, mayonnaise and a little gelatin.

Yes, I recently made beef neck ham.
Structure:
Beef neck about 900 g (half ground in a blender)
Boiled chanterelle mushrooms
Twisted pork lard with meat (loin). Cut into cubes a little.
Onion 1 pc., 2 cloves of garlic
Greens (parsley, dill, young garlic leaves)
Semolina, mayonnaise, gelatin 1 tbsp each l.
Salt, spices
1 egg

Minced meat in a ham. Oven at 210 ⁰From 1 h 20 min.

Oh-oh-very tasty, juicy, good aroma of greens.

[torturesru]

torturesru, yes, we have one for sale. It is called Beloboka. Manufactured and sold by the company that makes the Hotter Airfryer. 🔗
The price of the issue was 680 rubles. Now I do not know

Sold by a company that makes Hotter Airfryer. Produced in St. Petersburg. Official site of Beloboka
🔗

I understood everything, then I would have to go to "7 Hills" in order to buy it at a discount, like the owner of Hotter.

I understood everything, then I would have to go to "7 Hills" in order to buy it at a discount, like the owner of Hotter.

Something I only did not see in "7 Hills" .... Maybe first call

Phones in this thread are

[torturesru]

torturesru, You will definitely call them, they will tell you exactly where it is on sale. The husband did so, as a result they gave two addresses closer to home, he went and bought.

Elena Bo, great link. The site seems to be completely new, but already quite informative. There are instructions on how to make a ham. Very useful for beginner ham makers

So I will. Thank you.

In St. Petersburg, 600 rubles in the Seven Hills. I called the company on the phone, wanted to buy from them for a cheaper price (I think the cheat is rather big in the hills), they said that it was impossible and did not understand, maybe they didn’t do more, couldn’t say intelligibly.

[I am addressing publicly (in personal correspondence you did not notice me) to Critter. Thanks to your efforts and dreams, I bought a ham from the local hotter department. There is one more left, do you want? I can buy and give to your friends who come to our city. Or let them buy themselves in a small khuafu (this is not a curse, but the name of a shopping center in our city), 2nd floor, section 16.]

Hurrah! I join you: I bought a ham maker today! The post will end, I will try.
I am addressing publicly (in personal correspondence you did not notice me) to Critter. Thanks to your efforts and dreams, I bought a ham from the local hotter department. There is one more left, do you want? I can buy and give to your friends who come to our city. Or let them buy themselves in a small khuafu (this is not a curse, but the name of a shopping center in our city), 2nd floor, section 16.

How strongly the mass should be compressed in the ham maker, if the minced meat is moist enough, if not liquid. There was a full ham maker, everything was in the sleeve, I made holes at the top and on the side at the top, everything is dense then it turns out, but the springs somehow lazily shrink themselves. I understand that water can hardly be compressed, we went through physics, I don't remember the details ... The taste is good, it doesn't crumble, but others seem to be more compressed, or did it seem to me? : red: Oh, while I was sitting here, I looked into the refrigerator and was surprised - there was only 1.5cm compression right away, and now it's already 5 ... Just last time nothing continued to shrink in the refrigerator ...
The truth is somewhere nearby, tell me!

Musyanya, it happens. When the minced meat is dry, the ham shrinks even during cooking, and when it is wet and flowing, it is already in the refrigerator. But it is from the "wet" minced meat that a wet ham is obtained. Delicious

I made my ham from what was, you wouldn't eat that (onions, carrots, crab sticks, liquid minced chicken, green peas, last year's butter ice cream, pieces of cheese for beauty ...) Everything was well compressed, I did it in the sleeve , there on it still the juice was gelatinous on the sides, delicious .... Is the foil from a ham maker always poorly cleaned? Since the first experiments were recognized by us as quite successful, now let's try to make something out of real meat. It remains to find good meat, otherwise we have either Chinese, then the United States legs, or Brazilian pork ... Actually, I dream of making shrimp sausage. Many years ago I tried real shrimp sausage in Vladivostok, I don't remember the composition, but the carrot was definitely there ... I wonder what the cost will be, the shrimps are so expensive ...

[musyanya]

musyanya , I also want to make from shrimp. True, only one of them - oblezu, probably.But from salmon (into its minced meat), and whole shrimps - here, I think, it will be good and tasty

Experienced comrades, can you please tell me if I can make a smaller ham in such a ham maker, for example, from 0.5 kg of meat? Tomorrow I'm going to buy food, it didn't work before, but then the question arose of the amount of the finished product. I don't need much, it's better more often, but less and different;)

Andreevna, in the form as it is sold (ham maker) it is not advisable to do less. But, if you modernize it a little, then completely. You need to choose a can in diameter suitable for the ham maker. when assembling, place this jar on the bottom (bottom up, so that there is a stop). Then the useful area of ​​the ham will decrease. Next, cover with foil, etc.

Lena, thank you. Upgrade? Again she fell into doubts. There is time until tomorrow, I'll think about it. I didn't want to shove anything there, but the principle is clear.

Andreevna, everything is simple. Need less ham - insert the jar. More - do not insert.

Lena, as I understand, has already made up her mind. I just thought there was some kind of clamp and it was moving. Now I'll find out if they are on Butyrskaya, tomorrow I'll be passing through there.

There are slots there, but they may not be sufficient, since only up to half the shape.

Does ham foil always peel poorly?

My foil does not stick to the ham. When I pull out the ham, it falls out of the ham together with the foil. Then I just remove the foil from the meat.
And I soak the ham for a short while in warm water, then it is well washed.

[Andreevna]

Andreevna, made from 1 kg of minced meat (it was simply not available anymore), it turned out fine. Just from a smaller amount - the ham is less compressed, but maybe this is not bad - it will be more juicy.

The foil does not stick to the ham, it is neatly separated from the ham itself. And the very form - mine in the dishwasher - I am happy every time, the form is like new

I did not write correctly, the foil did not stick to the ham maker, but to the ham and it was difficult to tear it off, it crumbled strongly, probably such a foil or crooked handles ... My ham maker with a toothbrush, it is really easy to clean ..

musian, most likely the foil is. Usually removed in large pieces.

I did not write correctly, the foil did not stick to the ham maker, but to the ham and it was difficult to tear it off, it crumbled strongly, probably such a foil or crooked handles ... My ham maker with a toothbrush, it is really easy to clean ..

Try foil - "Sayanskaya, Extra Strong", manufacturer
"RUSAL-Sayan foil", it happens in the Metro, you need to look, there are three types of them, look for "especially strong"

I tried to make ham yesterday. I don't have ham, because I live in Ukraine. So I decided to make it in a bag of Sandora juice, so square (or almost). Minced meat: minced chicken + pieces of turkey + fresh chopped champignons + sweet pepper + olives + egg + st. spoon of gelatin + spices. The juice bag was pierced with a needle in several places. I put the minced meat in a baking bag. On top of a 1kg weight. Set it in a baking sheet in hot water and in a 210 degree oven. Well what can I say. I was worn out with this design.The package and the weight were constantly falling. In about 40 minutes, the juice bag burst. There is a lot of juice in the baking bag. I was very afraid that the ham would not be compressed, so I fastened the bag and put the weight back in place. So kept in the oven for about 1.5 hours. Then she cooled it down and put it in the refrigerator overnight. In the morning I discovered the following:

The ham turned out to be more like a cutlet, although it was cut quite well. I didn't like the taste. Apparently because of the minced chicken, my product was quite dry, as if you were eating white chicken meat. I still had some of the minced meat, but I no longer wanted to repeat the experiment. I think I'll add minced meat (beef or pork) there. Maybe it will be better. What are your thoughts on my experiment? Maybe I did something wrong?
By the way, maybe someone still met a semblance of ham in Ukraine?

I never add an egg to the ham so it doesn't look like a cutlet.

I never add an egg to the ham so it doesn't look like a cutlet.

I read this here in the topic. I thought that it would be better to bind the minced meat (again, so that it would be better compressed).

They did not obey me, put the load on a bag of juice - so it burst
And why did I put it in the bag, I sent the links, it said: the juice bag is already covered with foil, you don't need to shove anything there, in the finished form, after cooling, we cut the bag with scissors and the shaped ham is ready. The juice would not flow out - it would not be dry. And you don't need to pierce anything. The top is not covered with foil hermetically, that's enough.
I also think that it is not necessary - if I put the egg. then only proteins, they even in homemade cheese do not give any aftertaste, and not that in minced meat.
Maybe the chicken meat itself is still dry. You can try beef with turkey - finely chopped beef, not rolled, and turkey in small pieces

And it looks very good, I want to say

They did not obey me ...

Alexandra, I wrote to you in a personal message, but I never received an answer. Maybe the letter was lost somewhere? And I really wanted to try, so I did as I thought of. Can you still see your references and recommendations?

How did you not get it ??? I'm upset ... Ala you all the links from the section on recipes and secrets of healthy eating where I twisted fish rolls, but there is no difference ...

Once again I am sending you there, here is a copy of my letter that I sent you in a personal note - since there is nothing personal there, I copy it right here, or rather

16 July 2008, 18:42:35 "

--------------------------------------------------------------------------------

Good evening,
I post all my recipes in my Temka about recipes and secrets of healthy eating - please read so that I do not retell it all over again, so everything is in detail about packages, cooking in a saucepan and steaming in a double boiler in foil without any packages and weights

https://Mcooker-enn.tomathouse.com/in...ic=3434.0

page 13 homemade ham in a slow cooker, fish (meat can be used) roll in a bag and can without any cargo
page 17 fishloaf in a double boiler and in a saucepan - use ham instead of fish
Everything is written in sufficient detail there, I wish you success

[Alexandra,]

Alexandra, Thank you so much. I went to study and draw conclusions for the future.

Another ham of mine. Added boiled quail eggs.

Elena Bo, looks great! What is minced meat? How many eggs did it take?

Minced beef, eggs put the whole box (they are 18 pcs. In my opinion)

[Elena Bo]

Elena Bo
About your latest creation
I got it right - with beans ??
: What brand of beans did you use? Or did you cook it yourself?

Self-taught baker, that's right, there are beans. Beans "Samobranka tablecloth" red. You can also use white, but it looks like grease, and red looks very impressive.

Anyone interested!
The latest issue of the "Gastronom" magazine contains a master class on making homemade sausage "Mortadella".

If anyone does not have the opportunity to watch / read, write. I will try to lay out the information.

Anyone interested!
The latest issue of the "Gastronom" magazine contains a master class on making homemade sausage "Mortadella".

If anyone does not have the opportunity to watch / read, write. I will try to lay out the information.

Self-taught baker, you beat me, I also wanted to lay out this recipe, it looks amazing in the photo !!! "

Self-taught baker, you beat me, I also wanted to lay out this recipe, it looks amazing in the photo !!! "

So lay it out! Interested!

[Crochet]

As I promised I am spreading the recipe from the magazine "Gastronom", unfortunately without photos - the scanner junk.
Crochet - if there is an opportunity to lay out?

What do you need:
2 kg lean pork pulp
500 g beef tenderloin
700 g raw lard (preferably from the neck)
50 ml dry white wine
a large handful of peeled pistachios
1h l cumin seeds
0.5 tsp ground white pepper
1/4 whole nutmeg
2 tbsp. l. black peppercorns
1 tbsp. l. Sahara
2 tbsp. l. salt

What we do:
1. Cut pork and beef into random pieces. Pass the pork through a meat grinder (holes 2-3 mm) add 1 tbsp. Stir salt and all sugar, put in a bowl, cover tightly with foil and keep in cold. 12 hours, or a little longer at temp. 3-4 S.
2. Cook the beef in the same way, and put the remaining salt in it.
3. Thoroughly mix both types of meat, and mince 4 times, slowly adding (approx. 2 tsp.) Wine.
4. Fry cumin seeds in a dry frying pan for 1-2 minutes. , then grind in a mortar as fine as possible., add to the minced meat - knead.
5. Pour the pistachios into hot water (BUT not boiling water), dry on a towel, add to the minced meat together with white pepper.
6. Grate the nutmeg on the finest grater and also stir in the minced meat.
7. Wrap the lard in plastic and put it in the freezer for 20-30 minutes to freeze it.
With a sharp knife, lowering it (in the sense of the KNIFE) into hot water, cut the bacon into 10-12mm cubes.
8. Sliced ​​bacon quickly, while it is cold, stir into the minced meat, without mixing too much !!!, just enough to distribute the pieces of bacon evenly.
9. Fold the cling film 4 times. You will get a rectangle measuring 30x40 cm. Put the minced meat on the film in the form of a "loaf" so that its short sides do not reach the edge of the film min. 5 cm, along the long edge closest to you - by 5 cm, along the far - by 15-20 cm.
10. Tightly tighten the edges, the sausage should be 15 cm in diameter. Tie the edges with twine or strong thread. Put the tied loaf of sausage in a saucepan with water and cook at a temperature of 80-85 C, for this the fire should be minimal, and the pan should be on the divider. about 2 hours, until the temperature in the middle of the loaf reaches 68-70 C.
11. Cool the boiled sausage under running cold water.
Additionally, it can be smoked (in the presence of a smokehouse) with thick cold smoke at a temp. 40-45 С within 5 hours.

Mortadella can be stored for up to 15 days in the refrigerator at a temperature of 5-8 C.

And now my conjectures:
1. You can cook in the Mult ... in my opinion, it will be so on stewing.
2. They recommend checking the temperature inside the loaf with a meat thermometer - but then the shell will be torn ??? also need to think ...
3. Instead of pistachios, you can use other additives (there is a whole field for activity).

You can cook in a cartoon, I always make ham like this: https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=4230.0
without a bag, then I stuff it into a bag to shape ...

Something I do not get much delight with ham.
In fact, what I get is not a ham - rather a pressed cutlet to taste. Tasty, yes, for a snack, for an amateur, on a festive table with vodka - yes. But every day does not go instead of sausage. Probably I haven't got a good recipe yet, but maybe the problem is in the gelatin? I would like to really get a ham, and not a very dense cutlet. I guess I'm doing something wrong.

[Zubastik]

Zubastik , you have to try different options.A sausage structure is obtained by passing the minced meat through a fine mesh meat grinder several times. Minced pork and beef produce a very close cutlet taste. We really liked the minced turkey and chicken. Softer and more pleasant taste. I don't add gelatin at all. There is no difference with or without him. We must look for our own option