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Formed ham

Posted: Tue Aug 20, 2019 15:44
by Hankus
Just trying preformed ham with press mold. Using 2.5% salt 0.25% prague 1.mould is 120x120x330. Packing 2800 gr leg 25 mm cubes 30% grind. Seasonal and tumbled twice for 10 minutes Should I use absorbing acid Vitamin C. Any suggestions Am I doing anything wrong
Thanks
Hankus

Re: Formed ham

Posted: Tue Aug 20, 2019 17:00
by Bob K
Your kind of vague in your procedure and recipe, care to elaborate?

Re: Formed ham

Posted: Sat Dec 14, 2019 22:15
by Butterbean
A little high on your salt to my taste.