Meat Recipes

York ham bar

INGREDIENTS:

Per every 1000gr. of meat mass:

Starch .........................................40 g.

Salt…............................................20 g.

602FLAGE.....................................10 g.

404PIRASAL……..............................4 g.

305ISADEX Flavour ….....................3 g.

502BENGLIMOHO……………...............3 g.

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

603TAFOSF.................................... 5 g.

ADVISED ELEBORATION PROCEDURE:

The meat mass must be formed by 1st class fatless meat and front leg of pork, free of fat. (Proportions may vary according to preferences).The meat must be between 0 and 2ºC when works start.

1. – Cut the meat pieces into thick dice of about 20mm before putting it in the Kneading Machine, Then dissolve all ingredients in water (20% of total meat mass) until it becomes a paste, which will be knead along with the meat mass.

2. - Once the mass is compact, leave it for 36 to 48 hrs in the fridge.

3. – After that period, put the mass into tin (moulds) and cook it at between 72ºC and 80ºC. The cooking time depends on the boiler type, but we can consider it is over when the centre reaches 75ºC.

4. – After boiling, the pieces will be transferred to the fridge, as they can not be taken out of the tins (moulds) until it all is chilled.

REMARKS:

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

Also can use 202 CATAGLON, dose 40gr/Kg, as complete mix.

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