Formed Ham - Butt

Formed Ham - Butt

MeatsMetricUS
lean pork butt1000 g2.20 lb.
Ingredients per 1000g (1 kg) of meat
salt20 g3½ tsp.
Cure #12.5 g½ tsp.
sugar5.0 g1 tsp.
cold water100 ml3.5 oz
Instructions
  1. Remove skin. Cut meat into 1” (25 mm) pieces. Grind skin with ⅛” (3 mm) plate. Save fat trimmings for other sausages.
  2. Dilute salt, Cure #1 and sugar in 100 ml of water and pour over meat.
  3. Stir meat pieces, kneading them lightly. Add spices and ground skin and mix everything together.
  4. Stuff meat pieces into a cooking bag tightly, trying not to trap unnecessary air.
  5. Place the bag inside the ham press. Apply slight pressure.
  6. Place the ham press in a refrigerator for 48 hours. This is the curing step.
  7. 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.
  8. Place the ham press for 2-3 hours in cold water to cool and then place overnight in a refrigerator.
  9. Remove the ham from the mold. Keep refrigerated.
Notes

If your butt comes without the skin, use only lean meat cuts

Available from Amazon

The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish