@halina_cook: Homemade Ham🔥 No fat or chemical additives ❌ Pork tenderloin – 1 kg Salt – 20 g Water – 100 ml Powdered sugar – 5 g Spices to taste My choice: Smoked paprika – 1 tsp Dried garlic – 1 tsp Black pepper – 0.5 tsp ‼️ I use regular salt for this recipe. If you want the ham to have a longer shelf life and a pinker color, you can replace half of the salt with pink curing salt (10 g regular salt + 10 g curing salt per 1 kg of meat). Cut the pork tenderloin into small pieces. Add salt, mix well, and refrigerate for 24 hours. In the next step, try to keep the meat temperature below 12°C (53°F), so work quickly and prepare your spices in advance. Add 100 ml of cold water to the meat and mix for at least 5 minutes (your hands will be freezing 🥶) until you see protein strands forming. You’ll notice them as a white residue on the bowl. Add powdered sugar and spices, then mix again. I line the ham press with a plastic liner and tie one end into a knot. Pack the meat tightly into the press, tie the second end, or wrap it tightly. Install the press, cover with a lid, and refrigerate for 12 hours (I leave it for 24 hours). Fill a large pot with enough water to almost fully submerge the ham press. Heat the water to 80°C (176°F) and place the ham press inside. Adjust the heat to maintain a steady temperature of 80°C (176°F). After about 40 minutes, insert a thermometer and cook until the center of the ham reaches 70°C (158°F). Remove the ham press, let it cool to room temperature, and refrigerate for another 24 hours. Finally, take everything apart and enjoy your homemade ham ❤️

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Tuesday 04 March 2025 16:20:47 GMT