Spicy Ham in Madax Ham Maker

Рет қаралды 139,206

7 жыл бұрын

Пікірлер: 48

@MataHari411 3 жыл бұрын

No more “Mystery Meat”! Perfect results right out of the gate! Better than my best expectations. I followed the basic recipe, however I tweaked the spices and let my tastebuds do the talking. The HamMaker did the walking to a ”T”!!! Easy peasy cleanup because I used bag liner that worked like a charm. I cannot wait to expand my horizons. Highly recommend this quality item.

@TonyWangDesign 3 жыл бұрын

The bubbles can be eliminated by rolling a meatball before putting them into the maker. I watched an original video by a Polish sausage maker he was rolling a meatball for dozens of seconds to compress the meat dense before putting it in. The spring can help compress out the air but I believe rolling is more effective as a secret tip.

@yoholmes273 5 ай бұрын

Genius idea Mr. Wang! 👍

@alteredLori Жыл бұрын

I just bought one and made my first "deli ham". Wow! what a difference in taste. I used my sous vide for the cooking. And my recipe called for 160-165 internal temp. It came out great!!!! I also used a #1 cure salt. Next one when it gets cooler in Vegas I will smoke it. In the mean time I will try making olive loaf, Mortadella etc. So happy to find this little gem!

@yoholmes273 5 ай бұрын

Now that is one heck of an idea 💡

@sausageman3392 5 жыл бұрын

Looks so good!

@hermandemello2200 3 жыл бұрын

V well done n awesome results!! I'm pleased n happy watching ur post from TANZANIA amen

@seaglassmomma4040 Жыл бұрын

My directions say cook the meat to 180 and that definitely is too drying. All the other pros out there cook it to 158 for chicken and pork. 160 is max for pork and 165 for chicken yet there seems to be no issues at 158. I’m also going to try cooking it with my sous vide so I don’t have to watch over water bath on the stove.

@tahirahkamil2498 4 жыл бұрын

What does the gelatin do? How long do u cook it?

@TonyWangDesign 3 жыл бұрын

gelatin helps the meat texture becomes more dense and cohesive. I believe it's an option since the meat releases sorta of gelatin thing to density when cooked in low temp.

@craigbrown5359 6 ай бұрын

Most outstanding!!!

@SainiBadwalUSA Жыл бұрын

lovely recipe I will make this recipe but I will cold smoke after boil

@colinhumphryes5664 8 ай бұрын

Has no cure so how long can it keep? few days only

@user-sg9eg4tu4k 4 жыл бұрын

Круто

@infocat13 7 жыл бұрын

You Know you could make a sloppy Joe "ham"

@user-vw2zl6nc5l 5 жыл бұрын

The power of the Gelatin…

@dude-pu6fn 2 жыл бұрын

I make it without gelatin, same result

@onexpressocafe1821 Жыл бұрын

Syn Better, just like they do when making miso. I hope to make seitan in mine, and flavored pressed tofu and the sausage In a bottle recipe.

@adarichardson2658 3 жыл бұрын

wow thanks

@jamessmith5774 6 жыл бұрын

how did you retain the pink red color after cooked?

@catmandont100 5 жыл бұрын

While processing, Keeping it below 45 degrees F and salt will help retain color.

@teddysalad8999 5 жыл бұрын

keeping the temp below boil

@pjh1215 5 жыл бұрын

Download this and thanks

@tahirahkamil2498 4 жыл бұрын

Pls let us Know where to get that cylinder can

@tahirahkamil2498 4 жыл бұрын

@@marian2992 thanks

@barbarasantamaria4456 4 жыл бұрын

You can get them on amazon

@tahirahkamil2498 3 жыл бұрын

@@barbarasantamaria4456 thanks

@blc6464 4 жыл бұрын

where did you get thar can ?

@marian2992 4 жыл бұрын

www.amazon.com/Ham-Maker-Stainless-Homemade-Thermometer/dp/B01MCT96EN

@givemeabreak8784 Жыл бұрын

Amazon

@RichSobocinski Жыл бұрын

Pinch? 😂😂

@daphnerodriguez9980 4 жыл бұрын

AMAZING THANKS YOU GOODNESS 🌟,❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨,

@ijsbrandvreugdenhil4652 2 жыл бұрын

There should be no beef in ham, only pork meat. 🤐🤐🤐

@cherylmatthewman7216 6 жыл бұрын

Do you have a printable recipe available?

@madaxgroup2270 6 жыл бұрын

Please go to: www.madaxgroup.com/recipes.html

@novelyndayo3316 6 жыл бұрын

where did you buy the stainless container?

@madaxgroup2270 6 жыл бұрын

Please check: www.amazon.com/Ham-Maker-Stainless-Homemade-Thermometer/dp/B01MCT96EN/ref=sr_1_2?ie=UTF8&qid=1526427893&sr=8-2&keywords=ham+maker

@hernanjrgomeri1892 4 жыл бұрын

a fake video if you combine pork and beef with that little spices the end product will look white and pale whereas the ones they show as a finished product is rosy pink indicating that the meat has underwent curing dont even bother trying this youll be disappointed

@hernanjrgomeri1892 3 жыл бұрын

@Bo Zo no it wont. why dont you try and find out for yourself

@guybrock837 2 жыл бұрын

Wifey and I have been using the Madax for 2 years, using our own recipes, with great results. The red COLOR we get from the paprika,..or the red wine,...not cure.

@user-1A-2A 2 жыл бұрын

Hernan, you are sooo wrong. Salt and spices will retain color and keep the temp below 190. If you dont have a Madax and used it, then dont give stupid comments

@headroom7761 8 ай бұрын

Exactly