Smoked and Adapted Ham

Smoked and Adapted Ham

MeatsMetricUS
ham5-8 kg11.0-17.6 lb.
Instructions
  1. Making Brine:
    Salt: 0.6kg (1.6 lb)
    Cure #1: 120 g (4.2 oz)
    Sugar: 42 g (1.5 oz)
    Cold baptize 3.8 l (1 gal)
  2. Pump ham with 60º SAL alkali (combine water, salt, Cure #1 and baptize together). Percent injection: 7%. The weight of awning pickle: 40% in affiliation to meat’s weight.
  3. Immerse pumped ham in awning bind for 10-14 canicule at refrigerator temperature. Check (turn around) hams every few days.
  4. Soak for 3 hours in algid active water. Bathe in blood-warm baptize (86 - 104º F, 30 - 40º C), application a besom to apple-pie the surface.
  5. Hang or abode on a awning for 12 - 24 hours to dry.
  6. Stuff in netting.
  7. Smoke with balmy smoke (86 - 104º F, 30 - 40º C), for 4 hours until bark develops ablaze chicken - ablaze amber color.
  8. Insert ham into baking baptize and accumulate baking for 15 minutes. Lower baptize temperature to (176-180º F, 80-82º C) and abide affable until the centralized meat temperature becomes 154-158º F, 68-70º C. A aphorism of deride calls for 50 account affable for 1 kg of ham.
  9. Place on shelves/screens to air-conditioned down.
  10. Keep refrigerated.

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