BLACK HAM, a month and a half to be ready. скачать в хорошем качестве

BLACK HAM, a month and a half to be ready.

#recipe #jamon Black ham. Made with salted pork leg, marinated in a mixture of stout beer, brown sugar, molasses and aromatic spices. These steps take a month and a half. Then the black ham is hot smoked until it reaches an internal temperature of 65 to 72ºC. Black ham has a sweet and very aromatic flavor in contrast to the slightly bitter taste of dark beer. It is delicious and can be served in main dishes or in sandwiches and appetizers. There are different versions of black ham mainly in England and Germany (Schwarzwälder Schinken) Black Ham Ham Dry Cure Ingredients 1kg pork leg; 30g Salt (3% on the weight of the ham); 3g nitrite salt (with 6% nitrite, 2% nitrate and 92% salt); 3g antioxidant with erythorbate (0.3%); 3g black pepper (0.3%); 3g allspice (0.3%); 3g fennel seed (0.3%). Beer marinade ingredients 1 liter stout beer (or other dark beer); 250 g brown sugar; 250 g molasses; 2g clove powder; 2g cinnamon powder. How to prepare Black Ham Ham Mix the dry cure mixture in the ham, massage well; Leave in the fridge for 15 days; Cook the beer marinade mixture for 30 minutes at 80ºC, without letting it boil; Cool and refrigerate the marinade; Dip the ham and keep for 4 weeks in the fridge, moving and turning once a day; Smoke at 90ºC until the interior reaches 70ºC.