I have one and it's fabulous. No preservatives except salt and sugar. Thanks for the suggested spices. I haven't used any spices yet. Remember though that without preservatives one must keep it refrigerated and used quickly.
I just bought one of these pressure ham makers and appreciate the video on how to use it. Mine did not come with any directions. I am exctied to watch all the rest of your videos. Loved this one so much. Thank you.
Great informative and educational video. I can't have nitrates in ham, bacon, etc., so we have started making our own with the MADAX, and making it low salt. It's not only healthier to make your own, you can tailor the ham, or the other deli meats to your own taste. It's also fun, when you involve the family in your creations. We use ground pork, ground beef, ground turkey, to make different meats. I would love to see more recipes to try. Maybe add some liquid smoke, honey, peppers, cheese,....etc. Thanks for the video.
Sorry but that's what the CELERY SEED IS FOR to provide NITRATES as well as flavour. I would ALWAYS use a NITRATE preferable INSTACURE NUMBER ONE foraCOOKED PRODUCT which at a 2.5% ratio with meat give a ratio of between 4000/and 5000 to one for NITRATE/NITRITE I or the equivalent.IF you like CELERYSEED use CELERY PEPPER. For the SUGAR content you can use any sugar including MAPLE SYRUP and ENGLISH MUSTARD POWDER is also recognised addition. The reason that NITRATES/NITRITES are used is twofold ONE to protect against BOTULISM and other CLOSTRIDEA SPP infretions and to givea good PINK colour and. Liquid smoke is acceptablebutalittlewgoesalong way in a cooked product.I would also reverse the ratios of MINCED and CHOPPED PORK.AND another thing!!! I always prefer to use PERCENTAGES andaccuratescales when adding CURES etc..
@@alberthall8148 I too have an alergie to cured meats , so have been buying uncured . But I did read on the package it's naturally cured with celery seed. I just bought one of these meat presses to make my own and will have to do more research to not poison myself !!
I bought this stainless steel container about 25 years ago in Indochina. Contents: 1.4 kilos. The thing cost me $5... Since then I've been making all the sausages myself... including cooked ham, etc. use pressure cooker 100 degrees Celsius 45 minutes ... wonderful Warning: Gelatin is not suitable for Muslims, it is made from pork skin... Muslims could explode if they eat!!! For these there is Agar Agar
question on this one. I saw a chicken version of this and they put it in a blender made a paste, then put in mold and everything came out perfectly uniform. Yes it looked unappetizing in that state, but after it was cooked and sliced it looked perfect. Can this be done here?
Hi, 2 things about this video, 1 why do you put water in, thought it would be better to be a bit drier. And 2, why 48 hours in the fridge before cooking. Thanks.
Hi. This was my first time using it so I followed the recipe provided with the barrel. The idea behind the 48 hours fridge time is to allow the celery powder to release its natural nitrates into the meat in order to keep the hame from turning greyish when cooking it
HELLO AGAIN. MY HAM MAKER DID NOT COME WITH ANY INSTRUCTION AT ALL. MY QUESTION IS THIS. WHEN YOU HEAT THE WATER TO 185 DEGREES FOR THE COOKING PROCESS DO YOU CUT THE HEAT OFF WHEN YOU PUT THE HAM MAKER IN OR DO YOU CUT THE TEMPERATURE DOWN ON LOW WHEN YOU REACH THE 185 DEGREE FOR THE COOKING PROCESS?
185℉ water temperature is maintained throughout the cooking process. There is some adjustments to be done when you put the ham maker in the water as the water temp comes down slightly. Before you set your timer for 1-1/2 to 2 hours make sure that the water temp is back up to 185℉. Cook until internal temp reaches 165℉. It is important that the water temp stays at 185℉ and does not go over by too much. A couple degrees over is fine but try to maintain the recommended water temp.
Hi Marwan. The reason refrigerated it for 48 hours was to basically let the meat with its spices marinate together. 24 hours would have been enough for that but we chose to do it for 48 hours since we had no cure in the recipe.
Celery powder is a natural nitrate and does help to give the meat a reddish pink colour. Celery powder is naturally high in nitrates, which are converted to nitrites during fermentation to provide the “cured” meat attributes of colour, texture and flavor in the final processed product (although meats that are processed with celery powder and without the use of chemical agents may be labelled as “uncured”).
Gelatin is not in the description. I printed it and when putting the ingredients I notice that mentioned but not in the description. Thanks I am making it now.
thanks for the suggestion. Not much good music tracks available in royalty free music but I will have a look and see what I can find that is better. Appreciate your help
Hi Maureen. we used Knox Gelatin The Original in this video. I forgot to add to the list of ingredients in the video's description. I have since added it. Thanks for letting me know
No safety instructions regarding not using the salts to protect meat from botulism. As soon as you put it in the press it is in an oxygen free environment and any botulism, if present, will need only two hours to become a danger - if the meat is in the danger zone temperature range 40F to 140F.
We used celery powder which is a natural and organic occurring nitrite nitrate instead of curing salt. This is widely used in the meat processing industry.
The standard is 4 hrs after the internal meat temperature falls into that zone. Standard cooking precautions should be assumed by anyone following recipes.
Another time it’s a great video... You deserve way more views... It will come for sure!!! 🤙
Hope so! Appreciate the kind comments
wow- never saw this process before learn something new every day! love the content found a new channel to watch! cheers
Glad you enjoyed it!
I have one and it's fabulous. No preservatives except salt and sugar. Thanks for the suggested spices. I haven't used any spices yet. Remember though that without preservatives one must keep it refrigerated and used quickly.
for sure. refrigeration is crucial. A wonderful tool for sure.
I just bought one of these pressure ham makers and appreciate the video on how to use it. Mine did not come with any directions. I am exctied to watch all the rest of your videos. Loved this one so much. Thank you.
Thanks. These are indeed awesome. Done a few other recipes in it since this video.
I just bought one too. I am dangerous on Amazon. I’m going to try and make Arby’s meat and do air meat. What are you thinking?
@@gordon6029 I like the way you're thinking. Please keep me posted on out it turns out. Would definitely love to know. Thanks
I really enjoyed that. Well done video. I just bought one of those presses and I’m going to try it out today.
Thanks. They really work great. Have fun. Let us know how you made out.
Me too
31 years on this earth... WHY AM I JUST NOW FINDING OUT ABOUT THIS?!?!?!?!
better late than never
I'm 61 and just finding out! I'm getting one...now!
Great informative and educational video. I can't have nitrates in ham, bacon, etc., so we have started making our own with the MADAX, and making it low salt.
It's not only healthier to make your own, you can tailor the ham, or the other deli meats to your own taste.
It's also fun, when you involve the family in your creations. We use ground pork, ground beef, ground turkey, to make different meats.
I would love to see more recipes to try. Maybe add some liquid smoke, honey, peppers, cheese,....etc.
Thanks for the video.
Thanks Guy. You are so right. Stay tuned, we'll be posting more in the future.
Sorry but that's what the CELERY SEED IS FOR to provide NITRATES as well as flavour. I would ALWAYS use a NITRATE preferable INSTACURE NUMBER ONE foraCOOKED PRODUCT which at a 2.5% ratio with meat give a ratio of between 4000/and 5000 to one for NITRATE/NITRITE I or the equivalent.IF you like CELERYSEED use CELERY PEPPER. For the SUGAR content you can use any sugar including MAPLE SYRUP and ENGLISH MUSTARD POWDER is also recognised addition. The reason that NITRATES/NITRITES are used is twofold ONE to protect against BOTULISM and other CLOSTRIDEA SPP infretions and to givea good PINK colour and. Liquid smoke is acceptablebutalittlewgoesalong way in a cooked product.I would also reverse the ratios of MINCED and CHOPPED PORK.AND another thing!!! I always prefer to use PERCENTAGES andaccuratescales when adding CURES etc..
@@alberthall8148 I too have an alergie to cured meats , so have been buying uncured . But I did read on the package it's naturally cured with celery seed. I just bought one of these meat presses to make my own and will have to do more research to not poison myself !!
I had the same problem closing the lid, haha!
yes that was pretty tough. I found out I overloaded it. I put a little too much in it. lol
I’m about to buy one.
You're goi9ng to like it. Highly recommend
Great bro thanks!
thanks you. Happy to help
I bought this stainless steel container about 25 years ago in Indochina. Contents: 1.4 kilos. The thing cost me $5... Since then I've been making all the sausages myself... including cooked ham, etc.
use pressure cooker
100 degrees Celsius
45 minutes ...
wonderful
Warning: Gelatin is not suitable for Muslims, it is made from pork skin...
Muslims could explode if they eat!!!
For these there is Agar Agar
Amazing. Thanks for sharing. It is indeed a very handy contraption.
The pork shoulder may also contain traces of pork.
I subscribe your channel because I like the way you explained. 😀😇
Thank you
question on this one. I saw a chicken version of this and they put it in a blender made a paste, then put in mold and everything came out perfectly uniform. Yes it looked unappetizing in that state, but after it was cooked and sliced it looked perfect. Can this be done here?
I don't see why that would be a problem. What it sounds like is that he emulsified the meat to make a bologna. do you have the link to his video?
Just curious do you think added some veggies would work?
There are many recipes that have some veggies in them. I Have a look here: www.madaxgroup.com/recipes
Can you use ground pork instead of pork shoulder?
Yes of course you can. It will work for sure.
Hi, 2 things about this video, 1 why do you put water in, thought it would be better to be a bit drier. And 2, why 48 hours in the fridge before cooking. Thanks.
Hi. This was my first time using it so I followed the recipe provided with the barrel. The idea behind the 48 hours fridge time is to allow the celery powder to release its natural nitrates into the meat in order to keep the hame from turning greyish when cooking it
HELLO AGAIN. MY HAM MAKER DID NOT COME WITH ANY INSTRUCTION AT ALL. MY QUESTION IS THIS. WHEN YOU HEAT THE WATER TO 185 DEGREES FOR THE COOKING PROCESS DO YOU CUT THE HEAT OFF WHEN YOU PUT THE HAM MAKER IN OR DO YOU CUT THE TEMPERATURE DOWN ON LOW WHEN YOU REACH THE 185 DEGREE FOR THE COOKING PROCESS?
185℉ water temperature is maintained throughout the cooking process. There is some adjustments to be done when you put the ham maker in the water as the water temp comes down slightly. Before you set your timer for 1-1/2 to 2 hours make sure that the water temp is back up to 185℉. Cook until internal temp reaches 165℉. It is important that the water temp stays at 185℉ and does not go over by too much. A couple degrees over is fine but try to maintain the recommended water temp.
@@bbqjoesrecipesforthebbqent226 THANK YOU MY FRIEND. I APPRECIATE YOUR HELP.
@@garrycarter8485 no problem. Anytime
Why do we put it in the fridger for 48 hrs?
Hi Marwan. The reason refrigerated it for 48 hours was to basically let the meat with its spices marinate together. 24 hours would have been enough for that but we chose to do it for 48 hours since we had no cure in the recipe.
no nitrates?
Celery powder is a natural nitrate and does help to give the meat a reddish pink colour. Celery powder is naturally high in nitrates, which are converted to nitrites during fermentation to provide the “cured” meat attributes of colour, texture and flavor in the final processed product (although meats that are processed with celery powder and without the use of chemical agents may be labelled as “uncured”).
@@bbqjoesrecipesforthebbqent226 oh that is fantastic information. very grateful for you sharing this
@@filbertflubberfish9541 you're very welcome
How long would take to cook?
Cooking time is about 2 hours. Have a look in the description of the video. I've explained it all.
@@bbqjoesrecipesforthebbqent226 thanks
Gelatin is not in the description. I printed it and when putting the ingredients I notice that mentioned but not in the description. Thanks I am making it now.
So sorry Radha. I will make the correction.. Thanks for pointing it out
The music is horrible! It physically hurts my ears. You content is good, but find some other music track!
thanks for the suggestion. Not much good music tracks available in royalty free music but I will have a look and see what I can find that is better. Appreciate your help
A little nitrite would probably made that nice and pink. Cool recipe
totally agree, but I wanted to see if what they claim was true. Kinda is.
The Celery seeds made up for the nitrates
I for one can't have nitrates in ham or anything else. That's why we went to making our own with the MADAX.
What is the gelatin that you used! Thank you!
Hi Maureen. we used Knox Gelatin The Original in this video. I forgot to add to the list of ingredients in the video's description. I have since added it. Thanks for letting me know
WHAT IS THE REASON FOR ADDING GELATIN POWER
his helps the meat hold together firmly as the gelatin sets.
@@bbqjoesrecipesforthebbqent226 THANK YOU
@@garrycarter8485 You're very welcome Garry
No safety instructions regarding not using the salts to protect meat from botulism. As soon as you put it in the press it is in an oxygen free environment and any botulism, if present, will need only two hours to become a danger - if the meat is in the danger zone temperature range 40F to 140F.
We used celery powder which is a natural and organic occurring nitrite nitrate instead of curing salt. This is widely used in the meat processing industry.
The standard is 4 hrs after the internal meat temperature falls into that zone.
Standard cooking precautions should be assumed by anyone following recipes.