Ingredients
All calculations in the recipe will be given for 1 kilogram of raw meat.
To prepare the restructured ham we will need:
- 1 kg pork thigh;
- 10 g nitrite salt;
- 10 g table salt;
- 4 g food phosphate;
- 100 ml of chilled boiled water or the same amount of ice;
- 1 teaspoon dry garlic;
- 0.5 teaspoon ground black pepper;
- 0.5 teaspoon of allspice;
- 1/3 teaspoon ground nutmeg;
Preparation
We cut the pork thigh into small pieces, put it in a container and put it in the freezer so that the raw meat freezes.
We pass the frozen raw meat through a meat grinder with a 3-4 mm grid, making sure that the temperature of the minced meat is within 0-10 degrees.
If the temperature of the minced meat exceeds 10 degrees, the minced meat is sent to freeze.
If the temperature does not exceed 10 degrees (it is desirable that the temperature of the minced meat be 3-5 degrees), then add nitrite salt, table salt to the minced meat and begin to actively knead the minced meat for 2-3 minutes until white threads appear, then add food phosphate, chilled water , spices and continue kneading the minced meat until smooth.
Transfer the prepared minced meat into a container, cover with cling film or a lid and place in the refrigerator to mature for a day at a temperature of 3 to 5 degrees.
We will cook the ham in tin cans, these can be pineapple cans, condensed milk cans, or beer cans. We place food-grade plastic bags into the jars and gradually begin to fill the jars with ripened minced meat, periodically compacting the layers so that voids do not form during filling. During the preparation of the restructured ham, the raw meat will slightly increase in volume, in order to further compact the minced mixture, you can tie the jar lengthwise with cotton thread. Place the jars filled with minced meat in the refrigerator for 2-3 hours to allow the raw meat to shrink. Before preparing the ham, take the jars out of the refrigerator and let them warm up to room temperature, only then can you begin heat treatment.
For heat treatment, you will need a large saucepan, place the jars in it, fill it with water, the jars must be completely immersed in water, then begin to heat the water to a temperature of 80 degrees. During cooking, make sure that the temperature does not rise above 80 degrees, this is very important.
After about 35 minutes, you can pierce the plastic bag with a thermometer probe and measure the temperature; if the temperature is 70 degrees, the ham is ready.Carefully remove the jars from the pan and place them in cold water to cool.
After cooling, remove the ham from the bags and place it in the refrigerator so that the fat completely crystallizes.
