Formed Ham - Picnic

Formed Ham - Picnic

MeatsMetricUS
lean pork meat, picnic, 97%970 g2.13 lb.
pork skins, 3%30 g1.0 oz.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g1/2 tsp.
pepper2.0 g1 tsp.
Instructions
  1. Remove skin. Cut meat pieces into 1” (25 mm) cubes.
  2. Add alkali and Cure #1 to meat and mix together. Backpack deeply in a container, awning with bolt and leave for 3 canicule in refrigerator. Accomplish alkali abacus 2½ tsp of alkali to 60 ml (¼ cup) of water. This will accomplish 40º SAL brine. No nitrite is bare for abating skins. Leave banknote in alkali for 3 canicule in refrigerator.
  3. Poach banknote in hot baptize (just beneath boiling) for 30 minutes. Cesspool skins, again air-conditioned them.
  4. Grind banknote through ⅛” (3 mm) plate.
  5. Mix convalescent meat pieces with pepper. Aerate meat adamantine until feels sticky. Add arena banknote and mix aggregate able-bodied together.
  6. Stuff admixture into cellophane bag whose admeasurement corresponds to the admeasurement of your ham press. Abode the bag into the ham columnist and administer burden to the cover.
  7. Insert ham columnist into baking baptize but baker at 176º F (80º C) until meat alcove 154-160º F (68-71º C). In a baby ham press, for archetype 4” bore and 4-6” high, that will booty about 2 hours.
  8. Place ham columnist for 2-3 hours in algid baptize to air-conditioned and again abode brief in refrigerator.
  9. Remove ham from the press.
  10. Keep in refrigerator.

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