Cooking Pressed Ham
This topic was split and continued from the following topic in the same forum: http://wedlinydomowe.pl/en/viewtopic.php?p=21347#21347
Am I correct in assuming that this could also be done in a 170 degree water process and the homemade ham press as per http://www.meatsandsausages.com/hams-other-meats/formed
Thanks, Fred
Cooked And Pressed Ham
Cooked And Pressed Ham
Last edited by Krakowska on Thu Aug 29, 2013 01:24, edited 1 time in total.
Keep them safe until they all come home.
- sawhorseray
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Lookin' at a fair stack of chips there, no need for me right now, I'll have to pass. I'd be all over it if I had more folks to cook for. RAYChuckwagon wrote:Here is a supplier of ham presses. Be sure to scroll down the page.
http://www.designasausage.com/pages/pro ... sp?catid=6
Best Wishes,
Chuckwagon
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
- Chuckwagon
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Krakowska wrote:
Best Wishes,
Chuckwagon
Fred, the mold with the ham inside is placed in hot water (176-180° F, 80-82° C) and cooked until meat reaches an internal temperature of 155-160° F (68-72° C). The higher the temperature, the shorter the cooking period. In order to destroy any trichinae that might be present, a ham should be cooked to at least 137° F ( 58.3° C), but such a ham is not considered very palatable. A temperature of 148-160° F (65-72° C) produces a product with better flavor and texture. The length of cooking time is based on the weight of the hams and 30 minutes per pound of meat is an average.Am I correct in assuming that this could also be done in a 170 degree water process and the homemade ham press as per http://www.meatsandsausag...er-meats/formed
Thanks, Fred
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
Finally back from a long deserved holiday in Tasmania. I certainly have eaten too much good food, over-imbibed and fished a lot as well.
I am amazed at the cost of these ham moulds sold on E-Bay and anywhere else around the traps.
I am going to make one from 316 Stainless. 300 mm long by 100m high with a 2mm taper for easy release. The top plate will be 3mm for strength as I intend to use SS springs for pressure.
Any suggestions on improving the mould will be appreciated.
Cheers,
Jan
I am amazed at the cost of these ham moulds sold on E-Bay and anywhere else around the traps.
I am going to make one from 316 Stainless. 300 mm long by 100m high with a 2mm taper for easy release. The top plate will be 3mm for strength as I intend to use SS springs for pressure.
Any suggestions on improving the mould will be appreciated.
Cheers,
Jan