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.
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.
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!
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.
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
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.
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
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.
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.
Genius idea Mr. Wang! 👍
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.
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!
Now that is one heck of an idea 💡
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.
V well done n awesome results!! I'm pleased n happy watching ur post from TANZANIA amen
lovely recipe
I will make this recipe but I will cold smoke after boil
Looks so good!
Most outstanding!!!
Has no cure so how long can it keep? few days only
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
@Bo Zo no it wont. why dont you try and find out for yourself
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.
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
Exactly
The power of the Gelatin…
I make it without gelatin, same result
What does the gelatin do?
How long do u cook it?
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.
You Know you could make a sloppy Joe "ham"
Pls let us Know where to get that cylinder can
@@marian2992 thanks
You can get them on amazon
@@barbarasantamaria4456 thanks
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.
اين المقادير لو سمحتم ال يعرف يكتبها حتي انجلش وانا اترجمها
Круто
There should be no beef in ham, only pork meat. 🤐🤐🤐
WHAT IS THE REASON FOR ADDING GELATIN POWER
Binder to help the minced meat loaf coagulate ; come together to form a solid slicing ham.
where did you get thar can ?
www.amazon.com/Ham-Maker-Stainless-Homemade-Thermometer/dp/B01MCT96EN
Amazon
Pinch? 😂😂
Pinch = 1/8 teaspoon
how did you retain the pink red color after cooked?
While processing, Keeping it below 45 degrees F and salt will help retain color.
keeping the temp below boil
AMAZING THANKS YOU GOODNESS 🌟,❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨,
wow thanks
Do you have a printable recipe available?
Please go to: www.madaxgroup.com/recipes.html
where did you buy the stainless container?
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
Not spicy at all. Double the spices, and then maybe.
Download this and thanks
Spam?
Is it..........that's what it looks like!😳