Meat Recipes

Cooked ham

INGREDIENTS:

Per every 100Kg. of Ham to be treated, prepare the following brine:

210 SALMOR……………………………..........4800 gr.

Salt …………………………..….....................2400 gr.

Water ………………………..…....................20 litres.

Hence, the dose of 210SALMOR is 40 gr per Kg. of the total weight

ADVISED ELEBORATION PROCEDURE:

1. – The meat, rear or front pork leg, must be taken out the bones. It must have a pH between 5.7 and 6. Before injecting the above specified brine, leave the pieces on the fridge until the centre reaches 5ºC.

2. – Then inject the brine; and once the brine is injected in every piece, put them in soaking casks (with the remaining brine) and in the fridge and leave them for 36 hrs in order to nitrify properly.

If we have tumbler inside the fridge, use it instead of the soaking casks; and program it to tumble for 2 minutes every 2.5 hrs.

3. – After the 36hrs period is over, take them out of the tumbler or soaking cask , out of 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 (core of the pieces) , 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 (in shrinking wrap) or consumption.

REMARKS:

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

210SALMOR can work with up to 30% of water; it is a complete mix and, if desired, only needs the addition of flavour.

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