Meats and Sausages
Formed Ham - Butt
Formed Ham - Butt
| Meats | Metric | US |
|---|---|---|
| lean pork butt | 1000 g | 2.20 lb. |
Ingredients per 1000g (1 kg) of meat
| salt | 20 g | 3½ tsp. |
| Cure #1 | 2.5 g | ½ tsp. |
| sugar | 5.0 g | 1 tsp. |
| cold water | 100 ml | 3.5 oz |
Instructions
- Remove skin. Cut meat into 1” (25 mm) pieces. Grind skin with ⅛” (3 mm) plate. Save fat trimmings for other sausages.
- Dilute salt, Cure #1 and sugar in 100 ml of water and pour over meat.
- Stir meat pieces, kneading them lightly. Add spices and ground skin and mix everything together.
- Stuff meat pieces into a cooking bag tightly, trying not to trap unnecessary air.
- Place the bag inside the ham press. Apply slight pressure.
- Place the ham press in a refrigerator for 48 hours. This is the curing step.
- Apply pressure to the cover and place the ham mold in hot water. Cook for 60 minutes at 176º F (80º C). A five pound ham (2.5 kg) may need 3 hours cooking time.
- Place the ham press for 2-3 hours in cold water to cool and then place overnight in a refrigerator.
- Remove the ham from the mold. Keep refrigerated.
Notes
If your butt comes without the skin, use only lean meat cuts
