Meat Recipes

Pork front leg cold meat

INGREDIENTS:

Per every 1000gr. of piece of meat to be treated, prepare the following brine:

210 SALMOR……………………………......40 gr.

Salt …………………………..….................20 gr.

Water ………………………..…..........0.2 litres.

309PEPPER EXTRACT....................... 2 g.

ADVISED ELEBORATION PROCEDURE:

1. – The meat, pork front leg, must be taken out the bones, the fat, tendon or sinew; and then leave the pieces at 0 or 2ºC before injecting the above specified brine.

2. - Once the brine is injected in every piece, put them on the Tumbling/massaging machine.

3. – Once the tumbling is over, leave them repose for 36 or 48 hrs in the fridge.

4. - Then put the pieces into the tins (moulds), to start the cooking.

5. - The cooking temperature must be at an average of 70ºC, and must be left cooking in water or oven, during 1 hour per every Kg of every piece.

6. - Once the cooking is over, let them chill to take them out of the tins (moulds) and the pieces are ready for packing or consumption.

REMARKS:

If we have a refrigerated tumbling machine, the pieces get a better finishing.

In order to achieve a more intense colour, we can add a minimal dose of 802MORKUISA RED.

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