Recipes for preparing pressed meat in a Belobok ham maker. Ham in a ham maker in the oven: recipes for cooking from different types of meat. Sea breeze roll

Do you love sausage, but do you know that the product is fatty, harmful, and there is practically no meat in it? But you buy it anyway and tell yourself that it’s time to end this, switch to proper nutrition and, in general, it’s time to lose weight.

Sound familiar? For sure. What then should you eat for breakfast instead of sausages and hot sausage sandwiches? Homemade ham. The most authentic, made from 100% meat.

And there is nothing complicated about it. The recipes for preparing it are very simple, you just need to get a ham maker - a mechanical device for shaping and pressing the ham during its preparation.

This device looks like a regular tin can, only a little larger. Its height is 17 cm, width - 11. The covers on both sides are easily removed and just as easily inserted. There are 3 levels for the bottom. This is required for different filling capacities of the ham pan. The fewer products are placed inside, the higher the level should be selected.

When installing, the top lid should always be at the very top of the jar. In this case, the spring pressure on it will be maximum, which means the ham will be pressed well.

Outside, on the sides of the can, 3 springs are stretched at equal distances from each other. With small hooks they cling to the rim of the ham pan from below, and to the holes in the top lid from above. At the same time, they must be stretched very strongly.

During cooking, the meat loses its original volume, and the springs are compressed, constantly pressing it with the top lid. To make this possible, 3 slits were made from the top edge of the jar, approximately 0.5 cm wide and 7 cm long. So the springs crawl along them, trying to compress. After cooking the chicken ham, the top lid dropped 4.5 cm.

The process of preparing a homemade delicacy is very simple. You need to take any meat that you want to see on your table, wash it, cut it into pieces, some of it can be ground into minced meat, seasoned with a variety of spices and herbs, mix well and put it inside, having first inserted a baking sleeve or foil into the ham maker. You can, of course, not insert it, but then some of the deliciousness will be boiled into the water, and the jar will be much more difficult to clean.

The meat can be diluted with a variety of additives - carrots, sweet peppers, mushrooms, dried fruits, cheese and whatever you want. And you can cook ham not only on the stove in a saucepan or pressure cooker. It can also be baked in the oven or air fryer. A multicooker-pressure cooker will also work to speed up the process. Only its bottom should first be covered with a non-stick mat. This will take 1-2 hours, depending on the type of meat chosen and the cooking method.

Homemade chicken ham recipe

So, I decided to conduct my first experiment on chicken fillet.

• 1 kg chicken fillet
• 1 raw egg
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon sweet paprika
• 1 teaspoon cumin
• 0.5 large head of garlic
• 1 nutmeg
• 1 tbsp. spoon of potato starch
• 2 handfuls of dried apricots

I washed the fillet, cut it into small pieces, added all the spices and spices, after grating the nut on a fine grater and passing the garlic through a press. Add starch and beat in an egg. Dried apricots were thoroughly washed and cut into small pieces.

I mixed everything very well with my hands and put it in a baking sleeve, which I placed inside the ham maker.

I closed it with an assistant, since it turned out to be a bit difficult to do it alone. The springs need to be stretched from three centimeters to seventeen, and they are so thick.

I placed the jar in already boiling water and left it to gurgle quietly for an hour. Then she took it out, cooled it on the table and put it in the refrigerator.

And in the morning I took out the resulting meat cylinder, which exuded a very pleasant fragrance, cut it into generous slices and sent it to my family for tasting.

Next up is now veal and pork and all the other options, which, as always, I will share with you.

A little trick on how to place foil in a ham maker

Take a regular glass liter jar and turn it upside down. Cut a piece of foil and fold it into 4 layers. Wrap this piece around the bottom of the jar from the outside and insert it into the ham maker.

Remove the liter jar, and carefully spread the remaining foil inside the ham maker along its bottom and side walls.

Carefully spread the inside of the foil along the sides and walls of the ham pan.

Place the meat inside and fold the edges of the foil over the top.

Now close the lid and tighten the springs.

The mood now is sleepy

The ham maker is a new kitchen appliance that allows you to cook ham and various delicacies right at home - in the oven or air fryer. In essence, it is a press that, with the help of special springs, compresses the meat inside the mold during the boiling process. Thus, the volume of the finished product decreases by about a third.

The recipes collected in this post have been successfully tested by me =)

Boiled doctor's sausage (according to GOST)

For cooking, in addition to MV, you need: a meat grinder, a marinator, a ham maker.

Products

Bold pork - 700 g
Premium beef - 250 g
Egg - 1 pc.
Powdered milk - 3 tbsp. l.
Ice water - 250 ml

Spices
Salt - 2 tsp.
Sugar - 1 tsp.
Nutmeg - 1/2 tsp.
Liquid smoke - 2 tbsp. l.

Cut the meat into small pieces and put in the freezer for 2 - 4 hours.
Then scroll through a meat grinder 3 times. First through a grid with large holes, then with medium and small ones.
If you have a marinator, put the minced meat in the marinator container and add all the ingredients.
Scroll in the marinator 1 cycle - 9 minutes.
Place a baking bag into the ham maker and compact the minced meat well. Close the bag with a clip and cover with the lid from the ham maker, tensioning the springs. Place the ham maker in a heat-resistant bowl, after pouring a little water into it. Place the dish with the ham in the oven and leave there at a temperature of 100 degrees for 1 hour 30 minutes.
Then transfer to MV. Fill with water to the bottom mark and set the “Quenching” program for 1 hour 30 minutes.
After the signal, remove the ham from the microwave and cool to room temperature. Then put it in the refrigerator.

Turkey ham with paprika

To prepare, you need a ham maker and a marinator.

Products:
Turkey goulash - 1450 g
Dry paprika flakes - 2 tbsp. l.
Salt - 1 tbsp. l.
Gelatin - 1 pack. (10 g)
Seasoning for poultry and game - 1 tbsp. l.
Liquid smoke "Kostrovok" - 1 tbsp. l.

Preparation:
Place all ingredients in the marinator and cycle 2 times for 9 minutes.
Place a bag or baking sleeve into the ham maker and transfer the meat from the marinator there. Close the ham maker.
Place a silicone mat on the bottom of the MV bowl. Place the ham maker on it sideways. Fill everything with water up to the top mark.
Cook on the "Stew" program for 2 hours.
After the signal, remove the ham maker and cool at room temperature. Then put it in the refrigerator.
In a few hours the ham will be ready.

Ham with peppers and mushrooms

To prepare this ham you need a marinator and a ham maker.

Products:
Pork - 1.2 kg
Seasoning for pork - 1 tbsp. l.
Salt - 1 tbsp. l.
Gelatin - 10 g (1 pack.)
Pickled peppers
Boiled champignons

Preparation:
Cut the pork into large pieces.

Place meat, seasoning, salt, gelatin in the marinator container. Pump out the air.
Turn on the marinator for 2 cycles of 9 minutes.
Place a baking bag in the ham maker. And place the meat tightly, layering it with pepper and mushrooms.
Fill the ham pot to the top. Tighten the bag with a clip. Install the lid. Place the ham pan in the multicooker on a silicone mat. Fill with water to the top line. Set the "Quenching" program; for 2.5 hours.

Fish roll

-Minced Telapia
-Small pieces of salmon
-Small pieces of pike
Everything is in soy sauce, a little ginger, pepper, basil, marjoram, lemon between the layers.
All the layers stuck together well, but such an infectious pike does not want to be pressed.
I just salted the minced meat, peppered it and added herbs...
I tried it warm and it was delicious. But when there are more varieties of fish, it tastes better.
In AG the temperature is 205 for 45 minutes.

Useful tips for Belobok ham maker
1.Add gelatin. Or an egg.
2. Meat and poultry need to be cut very finely. It’s good to add lard or just fatty pork to meat ham. In poultry ham, add meat from the thigh or drumstick; from a clean breast it will be a little dry. It’s also good to toss in some garlic, pour in “liquid smoke” (I know it’s harmful, but 1 tbsp is just for the smell). Colored bell peppers, carrots, pistachios - they just look great when cut.
3. If there is convection in the oven, then it is better to use it.
4. Preparation of minced meat - if you cut it into pieces, it is better to add dry gelatin, especially since your mixture includes products that do not bind meat (olives, peppers).
5. Try making the first hams in a saucepan with boiling water, it’s easier: You can quickly control the process, but opening a hot oven and doing something is more difficult. The water level should not be higher than the level of the meat. As it boils, excess water must be scooped out.
6. Be sure to leave holes in the top of the sleeve for steam to escape.
7. It is also better to place the oppression in some kind of bag so that, if something happens, it does not crumble. In addition, if it is in a bag, you don’t have to insert the top lid.
8. As it boils, the juice released from above should also be scooped out. It’s better to make several holes in the side of the jar and place the jar in another, outer, sleeve. Then save the juice and the meat will become juicier. The jar with the outer sleeve should be placed on a holey stand or simply on a cloth.

PORK ROLL IN HAM

Recipe:
pork -700-800g.
garlic - 3 cloves
salt, grill spices, pepper
French mustard with grains - 2-3 tbsp.

Preparation:
1. Marinate the meat overnight: salt, pepper, spread with mustard and crushed garlic. Sprinkle with spices. Refrigerate until morning. Who has a marinator for only 18 minutes. (2 cycles)
2. In the morning, put a baking bag in the ham maker. Roll the meat into a roll and put it in the ham maker
3. Preheat the oven to 200 degrees. Place the ham maker in a container and in the oven for 2-2.5 hours.
After the oven, set the ham maker to cool. When it has cooled completely, then remove the meat.

Ham maker Redmond- a unique device thanks to which you can easily cook homemade delicacies from meat, fish, poultry and seafood with various additions and spices.

From now on, real ones will appear on your table gastronomic delights from natural products that you have chosen yourself!

All over the world, the trend of healthy eating and a return to traditional cuisine is becoming increasingly relevant.

The REDMOND company has developed a unique device - ham maker which will allow you cook on your own:

• homemade rolls,
• sausages,
• boiled pork
• and others deli meats.

You can prepare homemade delicacies in the REDMOND ham maker using:

• multicookers with bowl volume from 5 liters,
• multi-pressure cookers,
• pressure cookers,
• oven
• and even regular pans.

Features of the Redmond ham maker:

• stainless steel housing and removable parts
• choice of 3 different volumes of the finished product

The principle of cooking in a ham maker is based on the temperature treatment of products while simultaneously compressing them inside a mold.

The Redmond team of chefs has developed specially for you recipes for various dishes that you can prepare using the RHP-M02 ham maker.

Recipes for the Redmond ham maker:

1. Ham "Merchant"
2. Fish ham with shrimp and olives
3. Pork ham with turkey and mushrooms
4. Pork tongue ham with capers

*Recipes can be adapted for other analogues of ham makers:

Baked pork in a ham maker

Ingredients:

• Pork (neck) 2 kg
• Garlic 20 g
• Grainy mustard 20 g
• Spices

Recipe for cooking boiled pork in a ham maker:

1. Rinse the meat, make cuts in it, stuff it with garlic, rub with salt, spices, mustard, leave to marinate for 3 hours.
2. paragraphs 2–11).
3. Next execute paragraphs 12–13 section.

Ham "Merchant"

Ingredients:

• Beef (fillet) 400 g
• Pork (fillet) 400 g
• Homemade minced meat 300 g
• Egg 1 piece
• Gelatin 15 g
• Garlic 10 g
• Powdered milk 10 g
• Nutmeg (ground) 5 g
• Spices

Recipe for “Merchant” ham:

1. Wash the meat, cut into 2 cm cubes, chop the garlic with a knife.
2. In a separate container, mix meat, minced meat, nutmeg, egg, milk powder, garlic, gelatin, salt, spices, mix thoroughly.
3. paragraphs 2–11).
4. Place the ham pot horizontally in the multicooker bowl, fill it with water, and close the lid.
5. Set the SOUP program, cooking time 1 hour 30 minutes. Cook until the end of the program.
6. Next execute paragraphs 12–13 section.

Ingredients:

• Beef (fillet) 700 g
• Pork lard 130 g
• Gelatin 15 g
• Soy sauce 5 ml
• Spices

Recipe for Ukrainian ham:

1. Rinse the meat and pass through a meat grinder.
2. Cut the lard into 0.5 cm cubes.
3. In a separate container, mix meat, lard, gelatin, sauce, salt, spices, mix everything thoroughly.
4. Place the minced meat in the ham maker (see section, paragraphs 2–11).
5. Next execute paragraphs 12–13 section.

Ingredients:

• Pork (fillet) 500 g
• Beef (fillet) 500 g
• Gelatin 15 g
• Garlic 6 g
• Nutmeg (ground) 3 g
• Pepper

Recipe for Tsarskaya ham:

1. Rinse the meat, chop coarsely, chop the garlic with a knife.
2. Mix meat and garlic, add gelatin, nutmeg, salt, spices, mix.
3. Place the meat in the ham maker (see section, paragraphs 2–11).
4. Place the ham pot horizontally in the multicooker bowl, fill it with water, and close the lid. Set the SOUP program, cooking time 1 hour 30 minutes. Cook until the end of the program.
5. Next execute paragraphs 12–13 section.

Ingredients:

• Beef (fillet) 750 g
• Pike perch (fillet) 300 g
• Onion 75 g
• Olives 50 g
• Celery stalk 50 g
• Green asparagus 30 g
• Gelatin 15 g
• Spices

Recipe for beef and pike perch ham:

1. Rinse the meat and fish, pass through a meat grinder together with the onions, add olives, salt, spices, gelatin to the minced meat, mix until smooth.
2. Cut the celery lengthwise.
3. Place the minced meat in the ham maker (see section, p. 2-5).
4. Stuff the minced meat with celery and asparagus.
5. paragraphs 6-11.
6. Place the ham pot horizontally in the multicooker bowl, fill it with water, and close the lid. Set the SOUP program, cooking time 2 hours. Cook until the end of the program.
7. Next execute paragraphs 12-13 section.

Ingredients:

• Beef (fillet) 1.3 kg
• Cream 22% 90 ml
• Butter 50 g
• Green onion 20 g
• Garlic 20 g
• Gelatin 15 g
• Soy sauce 5 ml
• Spices

Recipe for beef ham with cream:

1. Rinse the meat, cut into 0.5 cm cubes, chop the onion and garlic with a knife, melt the butter.
2. In a separate container, mix all the ingredients, add salt, spices, mix everything, leave to marinate for 2 hours.
3. Place the meat in the ham maker (see section, paragraphs 2–11).
4. Set the SOUP program, cooking time 2 hours. Cook until the end of the program.
5. Next execute paragraphs 12–13 section.

Ingredients:

• Turkey (thigh) 600 g
• Chicken thighs (fillet) 600 g
• Chanterelles (boiled) 150 g
• Onion 130 g
• Honey mushrooms (boiled) 100 g
• Egg 1 piece
• Garlic 30 g
• Gelatin 15 g
• Greens 10 g
• Spices

Recipe for turkey ham with mushrooms:

1. Rinse the fillet and pass through a meat grinder along with mushrooms, herbs, onions and garlic. Add salt, spices, egg, gelatin to the minced meat, mix until smooth.
2. Place the minced meat in the ham maker (see section, paragraphs 2–11).
3. Set the SOUP program, cooking time 2 hours. Cook until the end of the program.
4. Next execute paragraphs 12–13 section.

Ingredients:

• Turkey (fillet) 1.5 kg
• Chicken hearts 600 g
• Carrots 200 g
• Garlic 20 g
• Semolina 15 g
• Spices

How to prepare turkey ham with chicken hearts:

1. Rinse the meat and hearts, pass through a meat grinder along with carrots (100 g) and garlic (5 g), add semolina, salt, spices to the minced meat, mix until smooth.
2. Carrots (100 g) cut lengthwise into cubes.
3. Place the minced meat in the ham maker (see section, paragraphs 2–5).
4. Stuff the minced meat with carrots.
5. Then follow the instructions in accordance with the section, paragraphs 6–11.
6. Set the SOUP program, cooking time 1 hour 30 minutes. Cook until the end of the program.
7. Next execute paragraphs 12–13 section.

Ingredients:

• Salmon (fillet) 750 g
• Squid 400 g
• Carrots 150 g
• Champignons 150 g
• Gelatin 15 g
• Greenery
• Spices

How to prepare salmon ham with squid:

1. Rinse the fish and squid, pass through a meat grinder along with champignons and carrots (80 g).
2. Chop the greens with a knife.
3. Add herbs, salt, spices, gelatin to the minced meat, mix until smooth.
4. Place the minced meat in the ham maker (see section, paragraphs 2–5).
5. Stuff the minced meat with carrots.
6. Then follow the instructions in accordance with the section, paragraphs 6–11.
7. Set the SOUP program, cooking time 2 hours. Cook until the end of the program.
8. Next execute paragraphs 12–13 section.

Ingredients:

• Pork (neck) 650 g
• Turkey (thigh) 650 g
• Carrots 50 g
• Celery stalk 40 g
• Onion 40 g
• Greens 30 g
• Capers 20 g
• Gelatin 15 g
• Spices

How to prepare pork and turkey ham with capers:

1. Rinse the meat and pass through a meat grinder along with the onions and herbs.
2. Add salt, spices, capers, gelatin to the minced meat, mix until smooth.
3. Cut carrots and celery lengthwise into cubes.
4. Place the minced meat in the ham maker (see section, paragraphs 2–5).
5. Stuff the minced meat with carrots and celery.
6. Then follow the instructions in accordance with the section, paragraphs 6–11.
7. Set the SOUP program, cooking time 1 hour 30 minutes. Cook until the end of the program.
8. Next execute paragraphs 12–13 section.

Ingredients:

• Veal (fillet) 1.5 kg
• Green asparagus 35 g
• Celery 35 g
• Garlic 20 g
• Gelatin (granulated) 15 g
• Adjika 10 g
• Greenery
• Spices

How to prepare veal ham with asparagus:

1. Chop the greens with a knife.
2. Rinse the meat, pass through a meat grinder together with the garlic, add salt, spices, gelatin, herbs, adjika to the minced meat, mix until smooth.
3. Cut the celery lengthwise.
4. Place the minced meat in the ham maker (see section, paragraphs 2–5).
5. Stuff the minced meat with asparagus and celery.
6. Then follow the instructions in accordance with the section, paragraphs 6–11.
7. Set the SOUP program, cooking time 2 hours. Cook until the end of the program.
8. Next execute paragraphs 12–13 section.

Ingredients:

• Beef liver 300 g
• Chicken liver 200 g
• Chicken gizzards 300 g
• Carrots 150 g
• Onion 100 g
• Semolina 15 g
• Spices

How to cook liver ham:

1. Rinse the stomachs, liver, beef, pass together with onions and carrots (100 g) through a meat grinder, add semolina, salt, spices to the minced meat, mix until smooth.
2. Cut the remaining carrots into cubes.
3. Place the minced meat in the ham maker (see section, paragraphs 2–5).
4. Stuff the minced meat with carrots.
5. Then follow the instructions in accordance with the section, paragraphs 6–11.
6. Set the SOUP program, cooking time 2 hours. Cook until the end of the program.
7. Next execute paragraphs 12–13 section.

Ingredients:

• Tilapia (fillet) 600 g
• Pike perch (fillet) 480 g
• Pike (fillet) 450 g
• Squid 370 g
• Capers 100 g
• Semolina 15 g
• Spices

How to prepare fish ham with squid:

1. Wash the fish and squid, pass through a meat grinder, add salt, spices, semolina, capers to the minced meat, mix until smooth.
2. Place the minced meat in the ham maker (see section, paragraphs 2–11).
3. Set the SOUP program, cooking time 1 hour 30 minutes. Cook until the end of the program.
4. Next execute paragraphs 12–13 section.

Ingredients:

• Trout (fillet) 500 g
• Perch (fillet) 300 g
• Shrimp (peeled) 300 g
• Champignons 100 g
• Loaf 80 g
• Onion 50 g
• Olives (pitted) 40 g
• Garlic 10 g
• Gelatin 7 g
• Milk 80 ml
• Vegetable oil 30 ml

How to prepare fish ham with shrimp:

1. Chop the champignons and onions with a knife, rinse the fish fillet.
2. Soak the loaf in milk for 5 minutes.
3. Pass the fish fillet, garlic and loaf through a meat grinder.
4. Place champignons and onions in a multicooker bowl, add vegetable oil. Close the lid. Set the Roast program, cooking time 5 minutes, cook, stirring occasionally, until the end of the program.
5. Add fried mushrooms with onions, shrimp and gelatin to the minced meat, stir until smooth.
6. Place the minced meat in the ham maker (see section, paragraphs 2–11).
7. Set the SOUP program, cooking time 1 hour 30 minutes. Cook until the end of the program.
8. Next execute paragraphs 12–13 section.

Ingredients:

• Pork (fillet) 900 g
• Beef (fillet) 300 g
• Egg 1 piece
• Powdered milk 25 g
• Nutmeg (ground) 6 g
• Spices

Procedure for preparing homemade sausage “Doctorskaya”:

1. Rinse the meat, pass through a meat grinder (on a fine rack) 3-4 times, add egg, milk powder, salt, sugar to the minced meat, mix until smooth.
2. Place the minced meat in the ham maker (see section, paragraphs 2–11).
3. Place the ham pot horizontally in the multicooker bowl, fill it with water, and close the lid.
4. Set the SOUP program, cooking time 1 hour 30 minutes. Cook until the end of the program.
5. Next execute paragraphs 12–13 section.

Ingredients:

• Pork (fillet) 1.2 kg
• Pork skin 500 g
• Garlic 30 g
• Pickled ginger 25 g
• Grainy mustard 20 g
• Gelatin 15 g
• Greens (dried) 10 g
• Spices

Preparation proceduredelicacy of pork:

1. Rinse meat and skin.
2. Cut the meat into 2 cm cubes.
3. Chop the garlic with a knife.
4. In a separate container, mix meat, garlic, salt, spices, mustard, dried herbs, ginger, gelatin, mix everything.
5. Cut the skin into 14 cm wide and 30 cm long.
6. Distribute the skin along the inner diameter of the ham maker and place the meat in it (see section, paragraphs 2–11).
7. Place the ham pot horizontally in the multicooker bowl, fill it with water, and close the lid.
8. Set the SOUP program, cooking time 1 hour 30 minutes. Cook until the end of the program.
9. Next execute paragraphs 12–13 section.

Ingredients:

• Pork tongue 1.2 kg
• Gelatin 15 g
• Spices

How to prepare pork tongue roll:

1. Pour boiling water over the tongue, then remove the skin and cut lengthwise into slices 0.3 cm thick.
2. In a separate bowl, mix tongue, gelatin, salt, spices, mix thoroughly.
3. Roll the tongue into a roll equal to the inner diameter of the ham maker.
Ingredients:

• Peeled salad shrimps 700 g
• Trout(fillet) 600 g
• tilapia(fillet) 500 g
• Olives 100 g
• Lemon juice 20 ml
• Gelatin (dry) 15 g
• Dried greens
• Salt, spices

How to prepare fish ham with shrimp and olives:

1. Rinse the fish. Pass the tilapia through a meat grinder, cut the trout into 2 cm cubes. Add trout, shrimp, olives, juice, gelatin, dried herbs, salt, spices to the minced meat, mix until smooth.
2. Place the minced meat in the ham maker (see section, p. 2–11). Then follow the instructions in accordance with the “Product Operation” section.
3. Set the SOUP program, cooking time 1 hour 30 minutes.
4. Cook until the end of the program. Next, follow steps 12–13 of section « Product operation «
5. Greenery
6. Salt, spices

How to prepare pork tongue ham with capers:

1. Rinse the pork and chop the greens with a knife. Pass the pork, garlic (5 g), tongue and champignons through a meat grinder, add salt, spices, capers, herbs, semolina to the minced meat, mix until smooth.
2. Place the minced meat in the ham maker (see section, p. 2–5).
3. Stuff the minced meat with garlic (15 g). Then follow the instructions in accordance with section, paragraphs 6–11.
4. Set the SOUP program, cooking time 1 hour 30 minutes. Cook until the end of the program.
5. Next, follow steps 12–13 of section.

Ham maker REDMOND RHP-M02- a device designed for preparing ham, sausages, rolls and other delicacies from meat, poultry or fish with the addition of various spices and fillers.

Cook with pleasure!

👍If you liked the recipe, please share the page with your friends, thank you:

With the arrival of a child in the house, you begin to think about healthy and, most importantly, tasty food.

The Redmond ham maker is not an electrical appliance, but simply an additional accessory for preparing homemade sausage in a slow cooker.

It’s clear that you won’t be able to make boiled sausage like you get in a store, but you are guaranteed a tasty product.

The vessel is easy to use, and the sausage recipes in the Redmond ham maker are simple!

To use this ham maker, you don’t need to have a slow cooker. You can take a regular saucepan.

Then put on a small fire, approximately the same one on which the soup is cooked, and cook for an hour and a half.

You can use this recipe for Doctor’s sausage as a basis:

• 1200 g minced meat (in any combination)
• 1 medium egg
• powdered milk - 3 tbsp. spoons
• spices, salt, sugar to taste

1. Mix until smooth, preferably with a blender, take a metal flask, insert the bottom bottom.

The springs need to be secured to the holes with hooks to tighten both bottoms.

3. And put it in a large saucepan with water (at least 5.5 liters) so that the water covers the device. Cook for 1-1.5 hours over low heat, and the sausage in the ham maker is ready.

The flask must be removed and allowed to cool indoors. Then put it in the refrigerator for 2-3 hours.

The finished sausage can be rolled in spices.

Baked pork and meat rolls are prepared using the same principle.

It’s good to make a combined filling: chicken breast, pieces of pork. The meat can be pre-marinated in any barbecue marinade.

Some housewives use the following recipe when making homemade ham in this way:

• pork - 1 kg
• salt - 1 tbsp. l.
• ground black pepper - to taste
• paprika - to taste
• garlic - 10 g

1. Cut the meat into 1 cm cubes, add salt and all the spices, let it sit for half an hour.

2. Insert the bottom into the ham maker and put in a baking bag. Place pieces of meat tightly into it.

The more meat, the better and denser the sausage will be.

3. The baking bag must be tied at the top and, having placed the top bottom, secured on all sides with springs.

It is better to do the last step on a cutting board, since the bottom of the ham maker can damage the countertop - it is quite sharp. The springs are very strong, they compact the meat and give shape to the future sausage.

4. We send the ham to cook for an hour and a half.

The device must be completely covered with water so that the springs heat evenly. The heating temperature should be low so that the bag does not burst prematurely.

5. Take the ham out of the water and place it vertically on a plate to cool.

The springs will immediately begin to crackle and retract to the bottom. Sometimes, the finished product turns out to be only half the volume of meat supplied.

6. At this stage, it is better to help the oven bag burst if it does not burst itself. Otherwise, the excess liquid and fat evaporated from the meat will prevent the pieces of meat from sticking together. The ham will fall apart.

7. At night, put the ham and sausage in the refrigerator to ripen. In the morning, remove the springs and remove the sausage from the cylinder.

From 1 kg of meat you get 0.7-0.8 ham sausage. In any case, it turns out to be more profitable than store-bought sausage.

Moreover, the sausage is made exclusively from well-known products and its cost is one and a half times lower than the store price.

To prepare sausage in a ham maker, it is better to use meat that is not pumped with liquid, that is, homemade or purchased at the market. The sausage yield is much greater; it is not boiled down as much.

For sausage, the minced meat must not only be thoroughly passed through the finest grate of your meat grinder 2 times, but also mixed with all the additives, preferably in a food processor with a chopping knife at high speed.

Under this condition, the minced meat turns out fluffy, without large stringy fibers.

In the case of sausage, you need to put “thickeners” and “emulsifiers” in the minced meat: milk powder, maybe sour cream, soaked gelatin (a little), eggs, so that your sausage doesn’t crumble at the end.

Then the sausage will come out like sausage.

You can add vegetables, mushrooms, olives, greens to the ham, everything will work out, it’s been tested.

You can cook it in a slow cooker, using the “Soup” program, but metal parts can damage the Teflon coating.

But in a multicooker with pressure cooker mode, you save time twice as much.

You can cook sausage in a ham maker in the oven, but it must be placed on a baking sheet, as the juice will flow, it will start to burn, and then you will have to clean the entire structure.

It is also necessary to turn the flask all the time, but in a saucepan everything happens more evenly and much easier.

Buy a ham maker 1.5 kg:

And on the right day it rains. That's how it happened this time. Of course, you can use a frying pan or oven, but you can make more interesting dishes.

In particular, this sandwich kebab. Or pressed marinated ham.

So you will need a Belobok ham maker.

For pressed ham, it is not necessary to marinate the meat. But in this case, it was originally planned, but it was prevented by the rain. That's why the meat was narrower.

For pressed marinated ham you will need:

• Pork. To completely fill Beloboki you need 1.5 kg of meat.
• Onion. 1 medium onion.
• Garlic. 2 -3 cloves
• Good grape vinegar. 5%. 25 ml.
• Good adjika. ½ teaspoon.
• Salt.
• Freshly ground black pepper.

I won’t go into detail about marinating meat. Here's my favorite pork one.

Here it is, in short.

Chop the onion fairly large. Chop the garlic finely. We do not crush the garlic, but cut it.

Mix adjika with vinegar.

Add onion, garlic and vinegar with adjika, freshly ground black pepper to the chopped meat.

Mix everything and let marinate. I usually leave the kebab to marinate overnight in the refrigerator.

Let's move on to cooking the ham.

Line the inside of Belobok with foil. Or, which is much simpler, use a baking bag.

It is most convenient to insert a baking bag into the ham maker as follows: Take a one and a half liter narrow water bottle, which fits in the Belobok in diameter, and put the bag on it. We put the bottle with the package in Belobok. We take out the bottle and leave the package in the ham maker. Fast and easy.

Add salt to the meat and mix.

Place the marinated meat in the bag. Since this will be ham and not kebab, there is no point in removing onions from pieces of meat. Rather, on the contrary, onions will only contribute to the juiciness of the meat. So we put the meat as is, with onions and garlic.

Fill Belobok to the very top, compacting the meat tightly.

We tie the baking bag as close to the meat as possible, releasing the air from the bag. This is most conveniently done with a ribbon cut from the top of the same package. We cut off all excess from the package above the knot.

Close the white side with a lid and tighten the springs.

Using a sharp needle, through the technological holes in Belobok, we pierce the bag in several places so that the bag does not tear during baking.

Preheat the oven to 200ºC. We put Belobok in a frying pan in case of unexpected leakage of juice. The frying pan should have a metal handle, or no handle at all.

Place the frying pan with Belobok in the oven. And leave for about an hour and a half. Half an hour after the start of baking. reduce the temperature to 180ºС.

After the specified time has passed, remove the ham from the oven.

The meat was pressed quite tightly during baking. You can clearly see how much the lid has sunk inside the ham maker.

Without disassembling the ham maker, much less removing the springs, let the meat cool, after which we put Belobok in the refrigerator as is.

The next day we disassemble the ham maker. The most convenient way to hook the top cover is to hook the springs. But be careful not to let the lid fly off in your face.

We take out the package with meat, remove the package.

If you wait until the meat has not only cooled down, but also cooled down, then the ham will hold its shape on its own, even if cut quite thinly.

Pressed marinated ham is ready.

Cut the ham into thin slices and serve as an appetizer or on sandwiches.

It is not necessary to marinate the meat first. It also turns out very tasty with regular, non-marinated pork. But kebab ham, due to the marinade, acquires a special charm. And it beats other snacks a lot.

And even more so, if suddenly, for some reason, the barbecue and barbecue didn’t work out, then such a recipe can not only help out a lot, but also impress your family and/or guests.