Cold cuts available in stores cannot compare to delicate meat prepared by hand. You’ll quickly find out if you choose home-cured ham this year. It is extremely delicate and aromatic.
The rules for choosing meat are quite obvious. Care must be taken to ensure that the meat came from good quality raw materials, from healthy animals and from proven breeding. This will ensure that the ham will have good taste and consistency.
The most popular choice is pork ham. We can easily get a piece of meat that has the right proportion of fat to meat. This will make it very easy to obtain the right structure of the meat and delicious taste. Pork is not expensive, dries evenly and is easy to handle.
Also suitable for ripening ham beef. It is used less often due to its intense flavor, which does not suit everyone. However, if we are fans of more demanding flavors, we can try to use them. We will definitely gain thanks to it a deeper and more interesting aroma than that of pork ham.
The meat for maturing ham should be relatively skinny. It is better to choose pieces without excess fat. Thanks to this, the ripening process will be able to proceed properly.
The room where the ham matures, primarily it should be airy. Too much humidity may cause the drying process to take longer or not to proceed properly. Care must be taken to the meat was provided with constant air circulation.
Peace should reign room temperature, i.e. ranging from 22 to 25 degrees Celsius. The time the ham needs to dry depends on its size and the recipe we use. Usually the process continues from 7 to 10 days. However, it should be taken into account that the meat must spend enough time with sugar and salt before drying. For this reason, you should take into account that the preparation of meat may take about two weeks.
Ingredients:
- 1.2 kg of pork ham balls,
- 60 g sugar,
- 60 g soli,
- a teaspoon of marjoram,
- a teaspoon of pepper,
- a teaspoon of sweet pepper,
- 2 teaspoons of granulated garlic,
- additionally: cold meat stocking.
How to do it:
We start by thoroughly washing the ham, drying it and removing any membranes. Place it in a bowl, cover it with sugar and rub it thoroughly. Cover with aluminum foil, put in the fridge and let it rest for two days. We visit her for the first time after eight hours to… pour out the waterthat the meat has released by this time and turn it over to the other side. We repeat the operation several times within two days.
After this time, remove the ham from the refrigerator, rinse it under running water to remove sugar and dry it thoroughly with a paper towel. Then sprinkle with salt and rub thoroughly. Cover again with foil and put in the fridge for two days. Just like last time We check it about every 8 hours to drain the juices and turn the meat over to the other side.
After two days, remove the meat, rinse it of salt and wipe it thoroughly. Mix all the spices together in a bowl and then mix them with the prepared mixture rub the ham and pat the spices into its surface. Then carefully place the ham in the stocking, being careful not to let the spices fall off. We hang it in a ventilated room for six, seven days.
After this time, the ham should be ready to eat. We carefully remove it from the stocking, cut it into thin slices and serve. It looks perfect on a cold meat platter. It tastes great on a slice of fresh bread with butter.
Source: Terazgotuje.pl, kontakter.pl
