Cured Ham
Title:
Production of Quick Cured Ham
Objectives:
General:
To preserve meat using chemical methods.
Specific:
1. to produce ham.
2. to compute the amount of chemicals preservation agents needed to preserve meat. 3. to learn food safety practices in handling meat and its preservation.
Materials:
Meat Material:
Weight (gms.)
Pork pigue, boneless, skinless
1.0 kg
Ingredients
Household Measure
Weight (gms.)
Pumping Pickle Solution (1.0 kg. meat)
Refined Salt
Curing Salt
Refined Sugar
Phosphate
Vitamin C Powder
Hamspice
Isolate*
Chilled Water
1T
½t
1T
1T
¼t
1T
1T
½ cup
12.00
2.00
10.00
3.00
0.50
7.50
5.00
125.00
*Ingredient that minimizes shrinkage in ham and promotes better sliceability.
Dry Cure Mixture (1.0 kg. meat)
Refined salt
Sugar
Phosphate
Vitamin C Powder
2½T
1½T
¼T
¼T
30.00
15.00
2.24
0.50
Cooking Ingredients:
Brown Sugar
Pineapple Juice
Anisado wine
Bay leaves
Clavo de comer
Cinnamon Powder
7-up or Sprite
Chilled Water
2-3 cups
1-2 cups
½ cup
1-2 pcs.
3-5 pcs.
1T
1 med. Bottle
2-3 cups
400 – 500.00
480.00
96.00
1.70
230.00
Equipment:
Please list down the equipment used during the experiment: basins, mixing bowls, weighing scales, etc.
2 mixing bowls
1 graduated cylinder
1 weighing scale
1 set measuring spoon
1 set measuring cup, dry ingredients
1 ladle
1 measuring cup, liquid ingredients refrigerator/chiller oven big kettle for boiling gas torch
1 stirrer
Procedure:
1. Select good quality raw material.
2. Prepare 50 salinity, pumping pickle and dry cure mixture.
3. Inject pumping pickle into the lean portion only 1 inch apart (1/2 cup pickle per kilo of meat)
4. Massage for even distribution of pickle.
5. Apply dry cure mixture into the fat and lean portion.
6. Cure at room temperature for 8-10 hrs or refrigeratin temp for 2-7 day.s
7. Wash for 90 secs and tie with abaca twine, to form or shape, or put in ham net.
8. Cook with recommended ingredients for 2 ½ hours; at the middle of cooking time invert. (Simmering temperature is
Production of Quick Cured Ham
Objectives:
General:
To preserve meat using chemical methods.
Specific:
1. to produce ham.
2. to compute the amount of chemicals preservation agents needed to preserve meat. 3. to learn food safety practices in handling meat and its preservation.
Materials:
Meat Material:
Weight (gms.)
Pork pigue, boneless, skinless
1.0 kg
Ingredients
Household Measure
Weight (gms.)
Pumping Pickle Solution (1.0 kg. meat)
Refined Salt
Curing Salt
Refined Sugar
Phosphate
Vitamin C Powder
Hamspice
Isolate*
Chilled Water
1T
½t
1T
1T
¼t
1T
1T
½ cup
12.00
2.00
10.00
3.00
0.50
7.50
5.00
125.00
*Ingredient that minimizes shrinkage in ham and promotes better sliceability.
Dry Cure Mixture (1.0 kg. meat)
Refined salt
Sugar
Phosphate
Vitamin C Powder
2½T
1½T
¼T
¼T
30.00
15.00
2.24
0.50
Cooking Ingredients:
Brown Sugar
Pineapple Juice
Anisado wine
Bay leaves
Clavo de comer
Cinnamon Powder
7-up or Sprite
Chilled Water
2-3 cups
1-2 cups
½ cup
1-2 pcs.
3-5 pcs.
1T
1 med. Bottle
2-3 cups
400 – 500.00
480.00
96.00
1.70
230.00
Equipment:
Please list down the equipment used during the experiment: basins, mixing bowls, weighing scales, etc.
2 mixing bowls
1 graduated cylinder
1 weighing scale
1 set measuring spoon
1 set measuring cup, dry ingredients
1 ladle
1 measuring cup, liquid ingredients refrigerator/chiller oven big kettle for boiling gas torch
1 stirrer
Procedure:
1. Select good quality raw material.
2. Prepare 50 salinity, pumping pickle and dry cure mixture.
3. Inject pumping pickle into the lean portion only 1 inch apart (1/2 cup pickle per kilo of meat)
4. Massage for even distribution of pickle.
5. Apply dry cure mixture into the fat and lean portion.
6. Cure at room temperature for 8-10 hrs or refrigeratin temp for 2-7 day.s
7. Wash for 90 secs and tie with abaca twine, to form or shape, or put in ham net.
8. Cook with recommended ingredients for 2 ½ hours; at the middle of cooking time invert. (Simmering temperature is