1, material selection: the better the ham, the stricter the material selection. Generally, pigs with gross weight 120- 140 kg are selected, and fresh hind legs with thin bones, lean meat and little fat, weighing 9.5- 1 1 kg and skin thickness of about 2 mm (each leg weighs about 5 kg, and the size is moderate) are suitable for feeding.
2. Leg trimming: In order to make the ham more beautiful after molding, people will scrape off the hair and dirt left on the epidermis with a scraper, then scrape the pubic bone with a bone scraper, trim the ischium, remove the vertebrae and spine to expose the muscles, then remove the excess oil and squeeze out the congestion in the kowtowing vein, so that the pig leg becomes a neat willow (bamboo) leaf shape. Then move on to the next step.
What kind of meat is ham? How to make ham?
3. Pickling: The whole pickling process is complicated. Generally, it is pickled with salt and saltpeter, which is subject to 10 kg of fresh legs. Moreover, this process needs to be repeated several times, especially when making frozen legs, and the time and requirements for re-curing are more or less.
4. Washing and setting: This step is carried out half a month after the last double salt pickling. According to the size and salinity of the processed pork leg, the soaking time is determined. After washing with clear water, it can be molded by airing for about 8 hours. Plastic surgery needs 2-3 days in a row.
Hanging fermentation: This step is to hang the legs one by one on a wooden frame with a spacing of 7-8 cm, hanging for fermentation, usually for four or five days, then storing for fermentation for 2-3 months, and then falling off the frame one by one according to the drying degree to obtain the finished product. This process is mainly to make the drying and flavor of ham more perfect.
What kind of meat is ham? How to make ham?
How to eat ham
Practice: ham and fish head thick soup
Ingredients: Xuanwei ham, fish head, cooked bamboo shoots, shredded onion, shredded ginger, cooking wine, refined salt, monosodium glutamate and cooked lard.
Steps:
1, ham and bamboo shoots are cut into rectangular pieces of the same size. Cut the fish head, wash it, scald it with boiling water, take it out and drain it.
2. Put the casserole on the fire, add the cooked lard, and when it is 40% hot, put it in the fish head and fry it slightly. Add cooking wine, shredded onion and ginger (minced), turn the fish head over, pour in boiling water, cover the pot and cook for a while.
3. When the milk soup is thick, you can put the fish head in the soup basin and place it symmetrically, and spread ham slices and bamboo shoots on the fish alternately. Add salt and seasoning to the thick soup in the pot, then burn it, pick out the ginger slices, pour them into the soup basin and pour in the cooked oil.
Features: the color is elegant, the legs are fragrant and the fish is fresh, and the soup is as thick as milk, which is unique.
What kind of meat is ham? How to make ham?
Generally, poultry meat can be used to make ham, but its whole production process is still complicated, which is described in detail in the above article, and you can refer to it if necessary. Among them, the pickling process is the most complicated, but it is also the most critical.