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- Pork 700 g
- Nitrite salt 14 g
- Phosphates 2 g
- Hot chili pepper 1 g
- Ground nutmeg 1 g
- Main Ingredients
1. Weigh the meat on the scales. For a specific weight, we measure phosphates and nitrite salt. Phosphates need 3 g per kg, nitrite salt is added in a ratio of 2% by weight of meat. We prepare spices. We mix salt, phosphates and spices in one glass, mix and rub a piece well. Place the meat in a vacuum bag or wrap it with cling film. We mark the date of the ambassador and transfer it to the refrigerator for three to four days.
2. Before heat treatment, remove the meat from the refrigerator, leave to warm at room temperature for three to four hours. Then for an hour we put in a pan with water, the temperature of which should be 35-40 degrees.
3. After heating, the meat is sent for heat treatment. I cook in suvid. You can also in the oven or slow cooker. I cook at a temperature of 70 degrees until a piece reaches 70 degrees inside. The ham is excellent!