Hamon 1-2 kilo
2 1/2 tasang saturated salt solution (4 tasang tubig, 1 1/4 tasang pinong asin o 1 (1/2 tasang magaspang na asin. Pakuluuan ng 10-15 minuto ang mga ito. Palamigin.
PUMPING PICKLE-
2 1/2 tasang tubig
2 1/2 kutsarang asukal
2 1/2 kutsarang phosphate
5 kutsaritang curing salt
5 pirasong dinikdik na asorbic acid tablets (50mg.)
1 patak of anise
1 patak oil of cloves
2 patak maplein extract
1 kutsarang smoke flavor
DRY CURE MIXTURE-
2 1/2 kutsarang asin
1 1/2 kutsarang repinadong asukal
1/4 kutsarang phosphate
1/2 tabletang dinikdik na ascorbic acid (500 mg.)
1/16 Kutsarang Salitre
JAMON BULACAN-
1 kilo pork liempo
2 cup pinneapple juice
1 can beer
4 tbsp. sugar
2 tbsp. salt
1 tbs prague powder
Procedure:
Claean pork well. Remove skin and bone. mix last three ingredients and rub on pork. refrigerate for 3 days. Wash cured pork well before cooking. boil with pineapple juice, sugar and beer until sauce thickens.
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Quick Cured Ham (pork)
I. Meat material:
Pork, Pigue, boneless (lein, shoulder, kasim)
1.5 kilos with skin. 1kg.= 1000 grams
II. Ingredients:
Pumping pickle solution (for 1 kg. meat) -houshold measure = 1/2 c pumping solution weight.
Weight
water chilled 1/2 cup 125 grams
Ajinomoto Ginisa flavor Mix 2 tablspoons 14 grams
Curing Salt 1 tbsp. 5 grams
sugar refined 1 tbsp. 10 grams
Phospate (increase the binding) 1 tbsp. 5 grams
Vitamin C powder 1/2 tbsp. 1 grams
Hamspice 1/2 tbsp. 7.5 grams
Isolate* 1 1/2 tbsp. 15 grams
Carageenar? -(seaweed) 1 tbsp. 5 grams
III. Dry Cure Mixture - curing, developing the flavor
Salt, refined (vacuum) (rock salt) 2 tbsp. 30 grams
Sugar 1 1/2 tbsp. 15 grams
Phosphate 1/4 tbsp. 1 gram
Vitamin C powder 1/4 tbsp. 1 gram.
IV. Cooking Ingredients:
Brown sugar 2 cups 356 grams
Pinapple Juice 1 cup 240 grams
Anisado Wine 1/2 cup 125 grams
Bay Leaf 1-2 pcs.
Clavo de Comer 3-5 pcs.
Oregano dried 3-4 strands
Cinnamon powder 1 tbsp.
7-up 1 bottle 230 grams.
*Ingredients that minimize shrinkage in ham & promotes better sliceability.
**Hamspice may be substituted in the amount of 1 tablespoon.
V. Procedure:
1.select good quality raw meterials. Trim and weight.
2. Prepare 50 pumping pickles & dry cure mixture
3. Inject Pumping pickles into the lean portion only 1 inach apart (1/2 cup per kilo of meat)
4. Massage for even distribution of pickle.
5. Apply dry cure mixture into the fat and lean portion.
6.Cure at room temparature for 8 to 10 hrs. of rfrigeration temperature for 2-7 days.
7. Wash for 90 seconds & tie with abaca twine to form a shape or put in ham (hef) or (ref)??
8. Cook with recommended ingredients for 1 1/2 hrs at the middle of the cooking time, invert.
9.Cool. Remove abaca twine and caramelize with brown sugar.
10. Pack & store in freezer.
Caramelization process:
1. Use blow torch.- Put brown sugar on fat portion and caramelize.
2.Use of Oven - At boiling point temperature for 20 minutes with brown sugar on the fat portion of the meat.
3. Use of Turbo - with fat sugar in top of fat. Temperature is 350 degrees fo 20 minutes until golden brown.
4.Traditional Hot - "Syense" on the top of fat portion with brown sugar.
5. Use of thick syrup to be poured on top of the top portion thick syrup is prepared by boiling 1 cup solution, 2 cups brown sugar and 1/4 cup pineapple juice, boil until it thickens, add 1/2 tbsp carageeran. dissolve in 1/4 water.
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Chicken Ham
I. Ingredients
Chicken, whole dressed 1 1.2 kgs./pc.
II. Pumping pickle (50 degrees salinity)
Water chilled 1/2 cup 125 grams
Ajinomoto Ginisa flavor mix 2 tbsp. 14 grams
Curing salt 1 tbsp. 5 grams.
Sugar refined 1 tbsp. 10 grams
Phosphate 1 tbsp. 5 grams
Vitamin C powder 1 tbsp. 1 gram
Hamspice 1/2 tbsp. 7.5 grams
Isolate 1 tbsp. 15 grams
Carageenman or Tsigel 1 tbsp. 5 grams
III. Dry cure mixture
Salt, refined 1 1/2 tbsp. 18 grams
Sugar, refined 4 tbsp.40 grams
Phosphate 1/2 tbsp. 3.5 grams
Vitamin C powder 1/4 tbsp. 1 gram.
III. Cooking Ingredients
2-3 cups of water to immerse Chicken Ham and add the following ingrdients.
Brown sugar 2 cups 223 grams
pineapple juice 1-2 cups 120-240 grams
Anisado wine 1/2 cup 120 grams
Laurel 5 pcs.
Clavo de Comer 2-3 pcs.
Oregano 2-3 pcs.
Dissolve first in 1/2 cup water strain before adding other ingredients: these two ingredients minimize shrinkage in ham and promotes sliceability.
Procedures:
1. Select good quality raw material. Trim clean very well and weight.
2. Prepare pumping pickle (.50 degrees salinity) and dry cure mixture.
3.Inject pumping pickle solution into the lean only. thouhout the carcass.
4. Massage for even distribution of pickles.
5. Apply dry cure mixture inside and outside the carcass.
6.Cure at room temperature for 8-10 hrs. or in refrigerator for 2-3 days. Pull out curing. Wash under running water for 90 seconds. Drain and put ham net or the abaca twigs to maintain the shape. Cook for 1 1/2 - 2 hours. Boil at the beginning and simmer. Caramelize with brown sugar with the following methods.
-Blowtorch
-Use of hot Syanse
-Put turbo at 375 degrees for 20 minutes.
-Put inside oven at boiling temperarue for 20 minutes.
-Use of 1 thick syrup by using the following:
*1 cup cooking solution
*2 cup brown sugar
*1/2 tbsp. carageenan dissolve in 1/4 cup water
1. bring to a boil the above three ingredients, when already thicked, pour to the cool carcass.
2. Cool. Put in the refrigeration or freeze overnight.
3. Package in cling wraps. Use native basket with colored cellophane (red green or yellow) be sure the wrapped chicken ham is placed on top of a styropore plate and place on native basket and wrapper with cellophane.
V. Yeild *1.2 - 1,02 kilograms
*From Mommy's Recipe Notebook.
