Meats and Sausages
Formed Ham - Picnic
Formed Ham - Picnic
Meats | Metric | US |
---|---|---|
lean pork meat, picnic, 97% | 970 g | 2.13 lb. |
pork skins, 3% | 30 g | 1.0 oz. |
Ingredients per 1000g (1 kg) of meat
salt | 18 g | 3 tsp. |
Cure #1 | 2.5 g | 1/2 tsp. |
pepper | 2.0 g | 1 tsp. |
Instructions
- Remove skin. Cut meat pieces into 1” (25 mm) cubes.
- Add salt and Cure #1 to meat and mix together. Pack tightly in a container, cover with cloth and leave for 3 days in refrigerator. Make brine adding 2½ tsp of salt to 60 ml (¼ cup) of water. This will make 40º SAL brine. No nitrite is needed for curing skins. Leave skins in brine for 3 days in refrigerator.
- Poach skins in hot water (just below boiling) for 30 minutes. Drain skins, then cool them.
- Grind skins through ⅛” (3 mm) plate.
- Mix cured meat pieces with pepper. Knead meat hard until feels sticky. Add ground skins and mix everything well together.
- Stuff mixture into cellophane bag whose size corresponds to the size of your ham press. Place the bag into the ham press and apply pressure to the cover.
- Insert ham press into boiling water but cook at 176º F (80º C) until meat reaches 154-160º F (68-71º C). In a small ham press, for example 4” diameter and 4-6” high, that will take about 2 hours.
- Place ham press for 2-3 hours in cold water to cool and then place overnight in refrigerator.
- Remove ham from the press.
- Keep in refrigerator.