… nice to be appreciated even if it is only for food.
My personality pushes them away but my food brings them back! 😉
mrobisr Here is my first attempt at pressed/formed ham
700 gram lean pork loin diced 1" cubes
300 gram ground pork loin 10mm plated
18 gram salt
2.5 gram cure #1
3 gram cold phosphate
0.3 gram liquid smoke
Added everything to my kitchen aid with dough hook attachment…mixed 1-2 minutes…rest in refrigerator for 1 hour and repeat two more times
Custom cut sous vide bag to fit ham press, stuff with mixed pork loin and refrigerate 48 hours
Sous vide at 175’F until internal temperature reaches 160’F (took approximately 2 hours)
Ice bath for 1-2 hours and refrigerate for 12-24 hours, take out of press and cut.
Mcjagger that looks fantastic!
Your regimen is almost exactly what I would have done too. Nice writeup!
You didn’t use any sugar?
P.s. beautiful kitchen!
Mcjagger man that turned out great . Congrats. I second the beautiful kitchen . Great job. I’m ready for a sandwich 🥪.
Dave in AZ No sugar as Marianski’s recipe doest not call for it…my recipe is really just a combination of 3 different recipes…I figured I’d start out simple (the KISS principle) then adjust as needed…I differently think I it needs more salt and liquid smoke, maybe some sugar, but pretty good for a first attempt.
Mcjagger Outstanding, that is a terrific looking ham. How much ham spice did you add?
mrobisr sadly, no ham spice…just salt, cure , cold phosphate and lquid smoke… started with simple spices but i know it needs more salt and liquid smoke in this first attempt at this recipe…maybe next attempt i will add ham spice like you suggested and some sugar…it tastes good just they it is but i know it could be so much better … used it on some homemade pizza today for the wife and she liked it, so maybe I shouldn’t mess with a good thing, but it’s only 1000 grams of pork loin, so not a lot of waste if I don’t like the results
Mcjagger Hey, I showed your ham picture to my wife, and she was all, “THAT is the kind of ham the kids want on their sandwiches. They are tired of Canadian bacon, that looks like a softer texture, make some of that!”
So HECK YEAH, that ham looks great! And thanks to you, some kinda press is in my near future!
Please keep posting if you make any more attempts or tweak the flavors, I am 100% stealing your experience and knowledge for my kid’s lunches
Dave in AZ thanks, I think next time I will try to incorporate some of the recipe that mrobisr suggested, which has added sugar, California ham spice and a tad more salt…don’t get me wrong, this first version was good but could be so much more better with a few additions, changes…so, let the games begin because this only requires 1000 grams of meat and very little effort !!!