Boneless ham. 7 kg it weighed at the beginning. It was necessary to cut off the protruding pieces, redundant membranes and remnants of cartilage. It was even nice to form it, but I put the whole thing in a meat net that squeezed the meat and kept it up to date. It minimized the voids created during weight loss.
I made it without using curing salt, so I was potentially at greater risk of failing,
I tried to compensate for them by generously dosing with rock salt. So the finished product was very salty. As is often the case with such cold meats - you have to cut it thin. On the banquet table as a snack with a glass of vodka - the sausage turned out great. It should be noted, however, that such sausage can cause difficulties. The room in which we mature it should be free of any mold and there should be appropriate conditions in terms of temperature and humidity.
Негізгі бет Тәжірибелік нұсқаулар және стиль Ham 7 kg 🥩🥩🥩 The execution time is a minimum of 2 months
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