Klausberg 7588 - Ham maker - with thermometer - 1.5 liters

This allows you to prepare up to 1.5 kg of meat product at a time. On the side of the pot there is a socket with an opening for direct measurement of the temperature of the meat. A sturdy stainless steel thermometer is used for this, ideal for cooking various types of meat. A special scale precisely indicates the ideal temperature for roasting poultry, pork, veal, lamb and beef. Temperature range 0°C - +120°C. The set also includes 17x32cm plastic bags, 10 pieces in the package. Using bags makes it easier to put the meat into the container and to remove the finished meat product. The product is made entirely of PE, approved for contact with food. 0.04 mm film thickness. Ham maker dimensions:

• Product diameter: 12 cm
• Product height: 21cm Bag dimensions:
• Product width: 17cm
• Product height: 32cm

Recipes: Ham with a ham maker Put garlic, bay leaves, coriander, peppercorns and allspice in a pan, pour in 1 liter of water and bring to a boil. Remove from heat, mix with salt and let cool. Dry the washed meat, cut it into pieces, place in the cold marinade, cover and put in the refrigerator for 1-2 days. Then take out of the marinade, dry and grind 1/4 of the meat in a food processor. Add gelatin, season with ground pepper and knead well. Put the meat in a bag, tie it tightly and put it in a ham maker, close it. Place the ham maker in a pan with cold water, heat to 85-90 degrees and let it steep for about 2 hours. Then take the ham maker out of the boiling water, let it cool down in cold water and preferably put it in the refrigerator overnight. Pork loin from a ham maker Pour 250 ml of water into the pan, add bay leaves, peppercorns, cumin and allspice, bring to a boil, turn down the heat and cook, covered, for about 10-15 minutes, a little water will evaporate, but that doesn't matter. the marinade covers. Wash the pork and pat dry with paper towels, pour the cold marinade through a sieve into the water, add the pickled salt, powdered sugar, gelatin and mix the ground marjoram. Put the meat in a glass dish, pour the marinade over the lid and refrigerate for 24 hours. The next day, put the bag in the ham maker, add the marinated pork loin, close the bag and the ham maker, which will be in the refrigerator for 24 hours. After 48 hours, pour the water into a large pan, place the ham maker on it and steam the meat for about 2 hours at 80 degrees Celsius. When this time is up, I cool the ham maker under cold water and put it in the refrigerator all night so that the sausage has set well. Then I take the bag out of the ham maker and we have a homemade sausage ready Rolled bacon ingredients:

• approx. 1.5 kg raw bacon
• salt and pepper to taste
• 2 tablespoons breadcrumbs
• 3-4 cloves of garlic
• salt, curing salt to taste
• possibly at your own discretion a ready-made marinade bought in a store or pickled salt

preparation:

1. Wash the meat, pat dry, rub with spices and two cloves of pressed garlic. Store in the refrigerator for 1-2 days.
2. Massage the meat after taking it out. The longer it is kneaded, the softer and tastier it will be.
3. Sprinkle the prepared bacon with two cloves of chopped garlic, finely chopped pepper, mushrooms or pickled plum, etc. Roll the meat.
4. Place the ejector in the ham maker (extra bottom with handles). Then put the prepared meat in.
5. Assemble the pressure plate, spring and lock.
6. Place the prepared ham maker in a pan with boiling water. The water level should be 1-2 cm higher than the filling level in the ham maker. If the water has evaporated, top up with hot water.
7. Cook for 2.5 - 3 hours at a temperature of about 90 degrees Celsius.
8. After taking the ham maker out of the water bath, you must let it cool down together with the meat.
9. When removing the finished product, do exactly the opposite. Remove the lock, the spring, the pressure plate and use the handle to pull out the finished product together with the extra bottom (ejector).
10. If there is a problem with removing the product, immerse the ham maker in warm water for a while.
11. Lunch sausage filled with egg

ingredients:

• approx. 1.3 kg minced meat (preferably coarsely ground)
• 1 egg
• 2 tablespoons breadcrumbs
• 2 cloves of garlic
• salt, curing salt to taste
• if desired, you can add marjoram, allspice, caraway, etc.

preparation:

1. Mix all ingredients thoroughly. The longer it is mixed - kneaded, the tastier it will be.
2. Place the ejector in the ham maker (extra bottom with handles). Then place the prepared meat in which you can dip the cooked chicken or quail eggs, mushrooms, dried mushrooms or your favorite vegetables, for example pieces of bell pepper, tomato, onion, etc.
3. Fill 3/4 of the height of the ham maker.
4. We place a pressure plate, a longer spring and a lock.
5. Place the prepared ham maker in a pan with boiling water. The water level should be 1-2 cm higher than the fill level in the ham maker. If the water has evaporated, top up with hot water.
6. Cook for 1 hour and 45 minutes at temperature

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