Preparation :
Step 1:
Sort the hams according to pH value between 5.8 and 6. Injection
into veins or muscles: 20%.
Step 2:
12 hours vacuum tumbling with intervals of 20 min. rest and 40 min.
action.
Step 3:
Bone the ham and put it in the mould. Heat to
a core temperature of 68 °C.
Refrigerate during 2 days and apply your vacuum packing method.
Buffer pH of end product : pH 6 |
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Preparation :
Step 1 :
Grind 100 kg of pure pork through a 15 mm plate.
Put this mass in the vacuum tumbler together with the 126 kg of
brine composed as stated above.
Add 8 kg of potato flour to the meat after 1 hour.
Continue the vacuum tumbling during 5 hours
with intervals of 20 min. rest and 40 min. action.
Step 2 :
Put the meat in plastic bags suitable for this type of heating
by means of a vacuum packing system and heat to a core temperature
of 72 °C.
As you know, the time depends on the diameter of the ham. |