Dry Cure Mixture:
* 2-1/2 Tbsp - Salt, refined
* 1-1/2 Tbsp - Sugar
* 1/4 Tbsp - Phosphate
* 1/4 tsp - Vitamin C powder
Ingredients Pumping pickle solution (1.0 kg meat):
* 1/2 cup - Water, chilled
* 1 Tbsp - Salt, refined
* 1 tsp - Curing salt
* 1 Tbsp - Sugar, refined
* 1/4 tsp - Vitamin C powder
* 2 Tbsp - Hamspice
* 1 Tbsp - Isolate*
* 1 tsp - Carageenan*
Cooking ingredients:
* 3 cup - Brown sugar
* 1/2 cup - Anisado wine
* 1/2 cup - Pineapple juice
* 1-2 pcs - Bay leaf
* 3-5 pcs - Clavo de comer
* 3-4 strands - Oregano, dried
* 1 tsp - Cinnamon powder
* 1 bottle - 7 up , medium
Procedure:
1. Select good quality raw materials. Trim and weigh
2. Prepare 50 degree pumping pickle and dry cure mixture
3. I- nject pumping pickle into the lean portion, only one inch apart (1/2 cup pickle per kilo of meat)
4. Massage for even distribution of pickle
5. Apply dry cure mixture into the fat and lean portion
6. Cure at room temperature for 8-10 hours or refrigeration temperature for 2-7 days
7. Wash for 90 seconds and tie with abaca twine, to form a shape or put in ham net
8. Cook with recommended ingredients for 1 1/2 hours, at the middle of the cooking time invert.
9. Cool. Remove abaca twine and caramelize with brown sugar
10. Pack and store in freezer
Caramelization Process:
1. Use of blow torch. Put brown sugar on fat portion and caramelize
2. Oven at broiling temperature for 20 minutes with brown sugar on the fat portion of the meat
3. Use of turbo with brown sugar on top of the fat. Temperature is 350 o F for 20 minutes until golden brown
4. Traditional hot syense on top of the fat portion with brown sugar
5. Use of thick syrup to be poured on top of the fat portion
Thick syrup is prepared by boiling 1 cup cooking solution, 2 cups brown sugar and 1/4 cup pineapple juice. Boil until it thickens. Add 1/2 t carageenan
Ham sauce:
Bring to boil until thickens, 1 cup cooking solution (from cooking of ham); 1 cup brown sugar; 1/2 tsp. Carageenan dissolved in 1/4 cup water
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