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How to make ham

1. The first step in making ham is to choose the appropriate raw materials. First of all, choose a fresh pig hind leg, which requires thin skin, thin claws, fat less meat, bright red muscle and plump leg heart. Generally speaking, the meat of such pig hind leg will be fresh and tender. It is recommended to choose a pig leg with a weight between 2500 and 3000 grams.

2. The practice of ham sausage is as follows: chop the pork into minced meat, the finer the better. Chopped onions and ginger are chopped for use, because the child does not eat ginger, so I directly beat the ginger into ginger juice. Pepper boil water, filter out pepper and set aside. Mix sweet potato starch with water to make batter. Add an egg white and mix well. Put all the seasonings into the minced meat according to your taste and add a little sugar to enhance the flavor.

3. The pickling method of pickled ham meat is as follows: select the pig hind legs with thin skin, thin feet, plump heart, clean serum hair and fresh meat, cool thoroughly, and then pickle. The weight of fresh legs is generally about 5-8 kilograms. The shape of the fresh leg should be trimmed and the fat meat on both sides should be scraped off to make it into a bamboo leaf shape.

4. After preparing all the ingredients, you can start making homemade ham. First, wash the pork, then marinate it with salt, sugar and spices. The pickling time usually takes a few days to weeks, depending on the size and taste of the pork. After pickling, hang the pork to dry, a process that can take several weeks. Finally, the dried pork is smoked and roasted to get delicious homemade ham.

How to make ham by yourself

1, sausage production method: let the meat stall owner first cut or cut into pieces, and use its in-store machine to simply stir (do not stir too crushed and rotten, otherwise there will be no flavor and chewiness); go home and process it a little bit, it will taste better than machine mixing. If it is for the baby, it can be broken into pieces. Pour all the ingredients into the meat bowl, stir well, cover with plastic wrap and let stand for 2 hours. Taste. Rinse the casings in cold water inside and outside.

2. After the ham sausage is ready, it can be sliced directly, or it can be fried with vegetables or make soup.

Step: cut the ham and bamboo shoots into rectangular slices of the same size. Cut the fish head in pairs, wash it, scald it in boiling water, remove and drain. Put the casserole on the heat, cook the lard, fry the fish head slightly when it is 40% hot, add cooking wine, shredded onions and ginger (beat it), flip the fish head, pour in boiling water and cook for a while. When the milk soup is thick, the fish head can be put into the soup basin, placed symmetrically, and the slices of ham and bamboo shoots will be arranged alternately on the fish.

Ham making process

1. The first step in making ham is to choose the appropriate raw materials. First of all, choose a fresh pig hind leg, which requires thin skin, thin claws, fat less meat, bright red muscle and plump leg heart. Generally speaking, the meat of such pig hind leg will be fresh and tender. It is recommended to choose a pig leg with a weight between 2500 and 3000 grams.

2. Ferment put the dried ham in a ventilated and dry place. With the increase of temperature, the ham surface begins to naturally ferment, and the ham noodles grow green or green-gray-yellow colonies. This is a natural phenomenon with good hair alcohol, which does not need to be wiped off. At this time, the ham begins to produce a special, glycolic fragrance. The whole pickling fermentation process, prevent insects, fly bites, so as not to spawn worms.

3. The practice of ham sausage is as follows: chop the pork into minced meat, the finer the better. Chopped onions and ginger are chopped for use, because the child does not eat ginger, so I directly beat the ginger into ginger juice. Pepper boil water, filter out pepper and set aside. Mix sweet potato starch with water to make batter. Add an egg white and mix well. Put all the seasonings into the minced meat according to your taste and add a little sugar to enhance the flavor.

4. Salting is the most important step in the process of making Jinhua ham. A large porcelain basin should be prepared when pickling, then some clean bamboo slices should be padded to the bottom of the basin, and the prepared hind legs of the pig should be put in with the skin facing down and the meat facing upward. and the skin on the leg can't touch the bottom of the basin. Directly smear edible salt on the surface of the pig's hind legs, apply evenly and then apply it again in 2 to 3 days, when the blood from the bottom of the basin should be removed in time.

5. in the production process, remove the fat and ligaments of the refined meat and cut it into about two centimeters of diamond-shaped five kilograms of diced meat. the rest of the refined meat, fat and onions are ground together, mixed and mixed with one jin of water.

6. The production process of ham sausage can be summarized as the following steps: preparing raw materials: selecting fresh pork and other ingredients, such as salt, starch, sodium phosphate and so on. Treat pork: cut the pork into small pieces and remove excess fat and fascia. Minced meat: put the processed pork into a meat grinder and grind it into mashed meat.

Production method and process of Jinhua Ham

1. The processing procedures of Jinhua ham are divided into refurbishment, pickling, washing, shaping, fermentation and stacking. The main production processes are as follows: 1 selection of raw materials: Jinhua ham generally chooses the fresh hind legs of Jinhua "black on both ends", which has the characteristics of full heart, thin skin and fine claws, more essence, less fat and delicate meat.

2. The first step in making ham is to choose the appropriate raw materials. First of all, choose a fresh pig hind leg, requiring thin skin, thin claws, fat less meat, bright red muscle and plump leg heart. Generally speaking, the meat of such pig hind leg will be fresh and tender. It is recommended to choose a pig leg with a weight of between 2500 and 3000 grams.

3. Curing: pickling is a key step in the production of Jinhua ham, which is divided into internal pickling and external pickling. Inner pickling is to mix salt, sugar, cooking wine, star anise, fragrant leaves and other seasonings evenly, smear on the section of the pig leg, so that it is fully absorbed. External pickling is to put the pork leg into a cloth bag with seasoning and tie it tightly with a rope so that the pig leg is in full contact with the seasoning. The pickling time is generally 7-10 days, during which the pork legs should be turned over to ensure that the pickling is uniform.

4. Select materials. The choice of pickled Jinhua ham material is very important, must choose that kind of skin thin foot thin leg heart plump and serum hair clean pig hind leg, only such pig hind leg meat will be the most fresh and tender. The weight of the hind leg of a pig should be between 2500 and 3000 grams, and the shape of the leg should be slightly trimmed, especially if there is fat on the edge. Marinate it with salt.

5. Rinse the cabbage heart, control the water and cut it into 6 cm long strips. Ham is cut into 5 cm and 5 cm wide slices, and magnolia slices are sliced. Heat the vegetable oil in the pan until 60% hot, deep-fry the cabbage heart and remove, control the oil.

How to make a nice pile of ham sausage

1. Put the leaves of vegetables, fold the flowers, and set the plate. According to the query craftsmanship live network shows. First, you can put some lettuce leaves on the plate to make it more beautiful. Second, fold the chopped ham into a small cone and place it in the center of the plate. Finally, you can put some side dishes on the edge of the plate, such as sliced cucumber, shrimp and so on, which not only enriches the color and taste, but also increases the aroma and beauty.

2. Material selection: better ham will be more strict in material selection. Generally, pigs with a gross weight of 120-140 jin are selected, and the fresh hind legs with thin skin, thin bones, more lean meat and less fat meat weigh 5-11 jin, and those with a skin thickness of about 2 mm are appropriate (each leg weighs about 5 kg, moderate size).

3. Main ingredients: high gluten flour 80g, low gluten flour 20g, yeast powder 5g, fine sugar 16g, salt 5g, milk powder 4g, whole egg 10g, water 52g, salt free butter 10g. Ingredients: 6 ham sausages, a little yolk, some cheese, a little ketchup.

4. Let the meat stall owner cut into slices or pieces first, and use the machine in his shop to simply stir it (don't stir it too shredded or rotten, otherwise there will be no fragrance and chewiness); just go home and process it a little bit, which will taste better than machine mixing. If it is for the baby, it can be broken into pieces. Pour all the ingredients into the meat bowl, stir well, cover with plastic wrap and let stand for 2 hours. Taste. Rinse the casings in cold water inside and outside.

How to pickle ham

1, material selection: choose pig hind legs with thin skin, thin feet, plump heart, clean serum hair and fresh meat, cool through, and then pickle. The weight of fresh legs is generally about 5-8 kilograms. The shape of the fresh leg should be trimmed and the fat meat on both sides should be scraped off to make it into a bamboo leaf shape. Pickling: take a large porcelain basin to spread a ham evenly, put several clean bamboo slices on the bottom of the plate, the skin is facing down, the meat is facing up, the skin of the leg and the bottom of the plate can not be touched, salt is added for 6 times.

2. Prepare some fresh pig hind legs and salt, then spread a layer of salt on the pig hind legs with salt and leave it for a day or so. Then apply another layer of salt and rub it repeatedly. Finally, hang the ham in a cool and ventilated place to evaporate the water. When the water is almost dry, take it down and sprinkle a thick layer of salt on the ham, let it stand for about 10 days, and then hang it to ferment.

3. Pickle with salt. Salting is the most important step in the process of making Jinhua ham. When pickling, prepare a large porcelain basin, then put some clean bamboo slices on the bottom of the basin, put the prepared pig's hind legs in, the skin of the meat is facing down and the meat is facing up, and the skin on the leg cannot touch the bottom of the basin. Directly smear edible salt on the surface of the pig's hind legs, apply evenly and then apply it again in 2 to 3 days, when the blood from the bottom of the basin should be removed in time.