Ham 1.0 kg.
Pickling Solution:
Salt 19.8 g
Sugar 4.6 g
Prague powder 4.2 g
Phosphates 3.0 g
Water 100 ml
Dry Mixtures:
Salt 28.0 g
Sugar 6.0 g
Prague powder 6.0 g
Procedures:
1. Trim ham and clean with cool water.
2. Drip for 20 – 30 minutes.
3. Dissolve all ingredients for the pickle solution.
4. Inject at all different points of the ham.
5. Mix all ingredients for dry mixtures.
6. Rub the dry mixtures over the ham.
7. Tie the ham in to appropriate shape.
8. Cure for 3 – 5 days depending on the weight at 2 – 4 chiller.
9. Wash with fresh water and drip for 30 minutes.
10. Smoke at 130 F until internal temperature reaches 125 F or until the ham is dry and chestnut red is color.
11. Cook in boiling solution containing:
- pineapple juice 1 part
- water 2 parts
- brown sugar ½ part
- laurel leaves 2-3 pcs.
- Onion 1-2 bulbs
- Star anis 1 small pc.
- Cook the ham until tender or until internal temperature reaches 155 F.
13. Package.
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