Ham test drive: Tescoma vs Beloboka

Ham test drive: Tescoma vs Beloboka

Category: Meat dishes

Ingredients
meat (I had pork)	1 kg
minced meat (I had beef)	1 kg
gelatin	1 sachet
garlic	2 cloves
salt
pepper
seasonings for meat
marinade for meat	2 tablespoons
ham (required)	2 pcs
multicooker (desirable)	2 pcs

Cooking method

• 
• Having tried a bunch of different ham recipes, I determined for myself several important points (secrets) that must be used when cooking ham, and therefore arrogantly called this ham "correct". For the rest, you can experiment as much as you like: types of meat, additives, their combination and proportions ... This is a basic recipe. If desired, it can be diversified.
• I tested two ham from different manufacturers (Belobok, aka Redmond, and Tescoma), so the amount of ingredients was doubled.
• So,
• We cut the meat into small (2x2 cm) pieces, mix the minced meat with salt, seasonings, grated garlic (I had dried).
• Secret number 1: Add the meat marinade (I had Worcestershire sauce).
• Secret number 2: The use of gelatine in the ham is optional, but it does not hurt to strengthen the bond. I tend to add. Added now.
• 
• Secret number 3: Meat and minced meat should not only be mixed, but MIXED well for 10 minutes in a mixer on the dough kneading mode, or at least 20 minutes by hand. I honestly kneaded the meat mixture for exactly 20 minutes. At the same time, the minced meat becomes less grainy, smoother in structure, and the finished ham does not crumble and is cut into thin plastics. The photo clearly shows how the structure of the minced meat has changed.
• 
• By the way, I took meat (pork) and minced meat (beef) in a 1: 1 ratio, although it is still recommended to take more lumpy meat (in a 2: 1 ratio), or take two parts of different meat (for example, pork and chicken) and one part of the minced meat.
• Now divide the meat mass in half and start filling the ham.
• 
• Teskoma ham is designed for a maximum of 1 kg of meat. Therefore, remove the extension piece from the piston. Put the meat inside the ham, tamp it well. We tighten the piston cover (you will have to apply force).
• Belobok's ham is designed for a maximum of 1.5 kg of meat. Therefore, we place the bottom cover on the third level. We lay the ham with a plastic bag, lay out the meat mass, tamping well. We tie the bag tightly. Install the top cover, aligning the grooves with the slots in the ham tube. We install the springs in 2 stages. First, fixing them with small hooks in the grooves of the top cover, grasping the ring, we install the second hooks in the center grooves on the body of the ham tube. Then, in the second stage, we turn over the ham, take out the hooks from the center grooves by grabbing the ring, and fix them on the bottom rib (which is now on top). The springs are tensioned in two stages in order to prevent the top cover from skewing.
• 
• Secret number 4 is a continuation of Secret No. 1: We put the filled and closed ham in the refrigerator and MARINE for 48 hours. Yes, this is not a quick dish.
• After two days, we begin to cook the ham.
• Secret number 5: boil the ham at a temperature of 75 ° C to 85 ° C, never boil it. A multicooker with multi-cook mode is ideal for this.
• Cooking time depending on the type of meat:
• chicken - 2 hours;
• pork - 3 hours;
• beef - 4 hours;
• game - 5 hours.
• We put Belobok's ham on its side in a multicooker, fill it with water, set it in the multi-cook mode to 80 ° C for 3.5 hours (I threw half an hour for heating, since in my model the time does not start from the moment it reaches the temperature regime, but from the start of the program ).
• Seretik No. 6: for this model of ham (Beloboka or Redmond), I recommend salting the water, as the hooks break through the polyethylene, the meat juices are squeezed out of the meat into the water under the pressure of springs, and salt can be washed out of the ham. So that the finished ham is not too fresh, I add some salt to the water.
• 
• In the instructions for Teskom's ham, it is recommended to cook the ham in a high saucepan on the stove, keeping the temperature precisely. However, spinning at the stove for hours is not our way out. I used the second slow cooker.
• Do not put Tescom's ham on its side in the pan. Vertical layout only! However, the lid of the multicooker does not close. No problem! Do not forget to install the thermometer supplied with the ham. Pour water to a level 1 cm short of the rim with a thermometer.
• 
• However, in my experience, when the lid is open, it is not possible to withstand the temperature set in the multi-cooker. Therefore, you can safely throw 10 ° C-15 ° C. I set it to 90 ° C in multi-cook mode for 3.5 hours. I checked: during the entire cooking time, the arrow of the thermometer was inside the pink sector of the recommended temperature.
• 
• By the way, at the end of cooking, I checked the temperature of the water at the bottom of the saucepan with Beloboka, which was cooked in a closed multicooker, with a thermometer from Teskoma: exactly 80 ° C.
• So, at the end of cooking, the final stage begins: cooling. Rather, these are two whole stages. Carefully remove the ham from the water. At Teskoma, you need to drain the accumulated water through special holes in the lid.
• Now, without opening the ham, the ham needs to be cooled at room temperature (since I cooked it in the evening, I left it overnight), and then for a few more hours in the refrigerator. Only then can the ham be opened.
• At Beloboka, the springs are removed from the grooves, the top cover is removed. The ham can be squeezed out by pressing on the bottom cover. We remove unnecessary more polyethylene.
• At Teskoma, we unscrew the lid and carefully lift it, pulling out the ham stuck to the piston. Carefully separate the ham from the piston with a knife.
• This is what the finished ham looks like: Teskoma's is taller, and Beloboka's is wider.
• 
• You can taste it Subjectively: the ham in Tescoma is softer, more tender. And it is cut thinner. Although the ham in Belobok is also good. The differences are minor.
• In this photo, the top row of slices is Beloboka ham, the bottom row is Tescoma ham.
• 
• I summarized some conclusions of the test drive in the table:
• 

The dish is designed for

2 Kg

Time for preparing:

about 3 days

Cooking program:

ham, multicooker with multi-cook mode

As I understood from the topic about ham on our forum, if nitrite salt is not added, it is not required to keep the ham in the wither for 48 hours. If I don't understand correctly, the girls will correct it.

And so, thank you very much for such a detailed description. I still can't make the ham.

[RepeShock]

RepeShock, nitrite salt is needed to extend the shelf life of sausages, isn't it? I didn't have nitrite salt, but I did have a marinade. I marinated the meat in it for two days.

And the ham is already running out, it doesn't work for a long time

[Yulia]

Yulia, and the color of the ham and in real life, or in the photo it happened?
I am always rosy, rosy turns out.
I do not stand much with ordinary salt, I cook almost immediately.

[vernisag]

vernisag, minced beef, it can't be pink. You probably do it on minced chicken?

nitrite salt is needed to extend the shelf life of sausages, isn't it?

May be. But I thought it was for color preservation.
It is necessary to marinate the meat, but it is not necessary to stand for 48 hours in the withers before cooking. I understand.

I usually have pork sometimes with chicken.

[ju1ietta]

ju1ietta,

Cooking time depending on the type of meat:
chicken - 2 hours;
pork - 3 hours;
beef - 4 hours;
game - 5 hours.

Why is there such a time difference?
I disagree a little)
Chicken meat is dangerous, those chicken are more salmonellosis.
The game is also sick.
Pork can be sick too.
The safest meat is beef.
Cook chicken, pork for at least 3.30 hours. You can eat half-cooked beef.
I can't say about game)
Your time is a little wrong.

When you don't add nitrite salt, you don't have to wait 48 hours. It is enough to stand for 4 hours and cook)
And so, thanks!

[Masinen]

Masinen, I am not focusing on diseases (by default I think that the meat that I eat is safe, from reliable sources) I set the time only based on the tenderness / toughness of the meat. But someone loves with blood, and someone with a crust. I set just such standards for myself.

Nitrite salt is needed for color, for taste (completely different than with ordinary salt), for additional disinfection of raw materials and for safer long-term storage.
As for the experiment: I cannot accept its result as absolute, since the cooking technology can be different, and from it, accordingly, the result can be different.
For example, when you pack raw materials in a white-sided bag, you break through the bag with hooks, therefore, in fact, this ham (not the ham, but the whole ham inside it) is boiled in a large pot of water, while, of course, it becomes dryish.
Personally, I close the white-sided side so that the packaging (vacuum) inside the ham maker is not disturbed. And I use nitrite salt. And my ham is completely covered with water for a more even heating.
The ham turns out to be juicy, firm, solid, very tasty, cut into the finest pieces.
Actually, on our forum, we have all the subtleties and tricks of different ham makers and recipes for them from all sides discussed.

[Olga VB]

Olga VB, of course, there can be no talk of any absolute.
But I will not use nitrite salt either for taste, or for color, or for long-term storage. Here to each his own. What is permissible for industrial production is not a fact for home production. I am not happy with the artificial pink color.
Thanks for the link, I will definitely look.
Comparison of two ham, I hope it will be useful to someone.

I am not happy with the artificial pink color.

It seems to me that the pink color depends not only on salt, but also on the temperature of the water in which the ham is cooked.

Julia, thank you very much for such interesting details. Very useful information, and finally do the kinetic energy ourselves.

[vernisag]

It seems to me that the pink color depends not only on salt, but also on the temperature of the water in which the ham is cooked. If the temperature is higher than normal, then the ham will be the color of ordinary boiled meat.
I recently made a sausage from pork, with ordinary salt, it was pinkish

vernisag, the photo clearly shows that the pork blotches are light, pink, and the minced meat (since it is beef) is dark. Everything is as it should be, depends on the type of meat. And the temperature was kept PERFECT, as I indicated in the description.

the temperature was kept PERFECT,

I have already noticed many times that boiling ham at the initial readings of the red zone of the thermometer - the ham is much juicier and tastier than boiled at 80C and higher.

Now, without opening the ham, the ham needs to be cooled at room temperature (since I cooked it in the evening, I left it overnight), and then for a few more hours in the refrigerator.

A sausage maker in the topic of sausages and hams, as well as in the instructions for the teskome, a recommendation to quickly cool the ham - that is, from hot immediately to cold, that is, it is lowered into cold water, cooled in it and then in the refrigerator for 8 hours or something like that.

[Stafa]

Stafa,

I have already noticed many times that boiling ham at the initial readings of the red zone of the thermometer - the ham is much juicier and tastier than boiled at 80C and higher.

As you can see in the photo, the water temperature in the multicooker with Teskoma ham is at 78C.Over the entire cooking period, 80C has never been reached. In the multicooker with Beloboka, the temperature was maintained at exactly 80C. Indeed, the ham from Tescom turned out to be softer and juicier. Perhaps these 2Cs played a role? In addition, the temperature in a metal ham should obviously be higher, since metal is a better heat conductor than plastic. But I also thought that Beloboka's springs would be more powerful.

A sausage maker in the topic of sausages and hams, as well as in the instructions for the teskome, a recommendation for quick cooling of the ham

This should be tried out, thanks for the tip.

Girls, when tamping ham in Belobok, I leave the springs in the central grooves, the contents are not compressed so tightly, the finished product is juicier. If the minced meat is mixed well, then even without the addition of gelatin, the ham does not fall apart. Another thing is that without nitrite salt I could not achieve a "sausage" taste, only "meat and cutlet". I'm waiting for Tescoma to come to me, maybe the result will be different.
Yulia, it was interesting for me to read your conclusions and the photo report is very visual, thank you very much for sharing!

I'm waiting for Tescoma to come to me, maybe the result will be different.

Um ... not likely. They differed little from each other in taste. Apparently it is saltpeter (or its substitutes) that makes sausage a sausage

I leave the springs in the central grooves, the contents are not compressed so tightly, the finished product is juicier

And I've always been afraid of such experiments. It seemed that the ham would turn out loose. Thank you, you will definitely have to try

[skill and effort]

I think the comparative review is far from complete.
Firstly, when laying out such reviews for everyone to see, it is first of all necessary to rely on sanitary standards for the processing of raw meat or give a footnote to these sanitary standards when describing your preferences.
Secondly, marinating meat for 48 hours without adding nitrite salt is fraught with consequences, since we (a mass consumer) buy meat in stores and markets without being sure of their sanitary cleanliness, and nitrite salt does not allow the development of pathogenic microflora ( this is the main factor in its use in homemade vitcino-sausage making).
In the third, with springs, you really do not need to bother in a ham from Tescoma, but here is about the need to apply large skill and effort, in order to tighten the cap with a spring at the maximum filling, it is said somehow in passing. But many women cannot cope with this at all without outside help.
And fourthly, the output of the finished product with such an investment of time and effort very small, in this respect, Belobok is far ahead.
I would also like to add nitrite salt in defense, since this topic is touched upon here. In those quantities that are recommended for use at home, it is harmless, because if the temperature regime is observed (not higher than 80 * C), it decomposes into gaseous nitrogen and a color-forming pigment. But frying meat delicacies prepared with nitrite salt is categorically impossible due to the fact that sodium nitrite is converted into carcinogenic substances at high temperatures.
I have both ham makers, but I mainly use Beloboka (I vacuum it in a bag before cooking so as not to lose juiciness and taste in case of a break in the inner bag), I am more satisfied with the output (amount) of the product obtained.

I think the comparative review is not objective at all.

Indeed, like any comparison, the test is absolutely subjective.

when laying out such reviews for everyone to see, it is first of all necessary to rely on sanitary standards for the processing of raw meat or give a footnote to these sanitary standards

What are you speaking about? This is HOME cooking. My parents, grandmothers and great-grandmothers cooked, relying on the experience of their predecessors, so as not to poison the household. Point your finger at someone who uses sanitation at home without being a food worker.

but that it is necessary to apply great dexterity and effort to tighten the lid with the spring at maximum filling, it was said somehow in passing.

I didn't have any torment. The cover closed relatively easily without an additional piston extension, the resistance was negligible. There was a slight inconvenience with the skewed lid. That there are minor difficulties, I honestly wrote. Why I had to make SPECIAL accents on this, I don't understand. Unless, of course, fill with meat not to the eyeballs, but as recommended, no more than 1 kg of meat. But with the springs of the pervosity, I had to call the peasant. But now I have adapted, I can cope on my own.

And fourthly, the output of the finished product with such an investment of time and effort is very small, in this respect Belobok is far ahead.

I mainly use Beloboka (I vacuum it before cooking in a bag so as not to lose juiciness and taste in case of a breakthrough in the inner bag), I am more satisfied with the output (amount) of the product obtained.

So it is noted in my comparison table. Nowhere have I indicated that Teskoma beats Beloboka on all counts. Both hams have pros and cons, as well as their own characteristics. For those who value a greater yield of the product - will make a choice in favor of Beloboka. And someone, on the contrary, will not like the fact that you cannot make ham at a time (0.5 kg) ... To each his own.

And yes, in fairness, I corrected the final table: I added an item on the possibility of varying the compression ratio of the springs in Belobok (when installing the springs in the center holes). Although I have not yet tested this possibility.

[ju1ietta]

ju1ietta, Julia, thank you very much for bringing up the topic of the Witchinnites again! I ask you not to be offended and not to take my post as a criticism, but only as an addition to your comparison, since many people make their choice by reading our, "Khlebopechkin's" discussions of this or that kitchen device.
And, in all fairness, she corrected her post by replacing "biased" with "incomplete"

[Yulia]

Yulia, thanks for the comparative analysis of hams. I have both: Beloboka is 4 years old (now at the dacha), and Teskoma has been making ham at home for about a year. I use nitrite salt

Girls, I want to say that I fought for a long time to ensure that the bag in Belobok does not break .. Packat revealed the secret to me, it turns out that it’s not a secret for a long time, we put the bottoms incorrectly .. so that the bag does not break, we need to put don protrusions outward, that is. the flat bottom remains inside and then the springs cling to the sides .. I make the second ham, everything is fine, nothing breaks !!! Pakat, thank you so much for the hint !!!!