Appetizer, Meat, pork, Recipe, Western Food
Comments 2

Homemade Ham | 自家製ハム

Someone once told me that mass production HAM are ‘bleached’ to appear whiter than what it should normally be…..sounded really scary to me and since then it had been on my mind to see if that was a true fact.

So…when I saw a recipe ‘TO MAKE HAM AT HOME…EASY’ issued by an chef owner of a handmade ham shop (metzgerei-kusuda) I tried his recipe which seemed easy, just time consuming and patience required. Humm…..the color of HAM of what is below made naturally without any kind of preservatives. What do you think?

先日『市場で売られているハム』は漂白されいるんだよ!と誰かに言われ、、ふむ、ふむ。

一度も自家製のハムを作ったことがなかったので本でメツゲライ クスダ(芦屋店)のオーナーシェフの『自家製ハムの作り方』と見た時、早速作ってみました。比較的作り易くレシピが明記されていて、、後は時間と忍耐の作業だったので1週間かけて作ったのがこれです。

どうでしょうかね?

結論。

現代を生き抜くたまには超神経質にならない方がいいかもしれませんね。

サラダとかサンドイッチ、冷蔵庫に塊があるとお料理の隠し味にも重宝する『自家製ハム』でした〜。今度はいつか、スモークハムにバージョンアップしたいとおもいます。

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Homemade Ham

  • Pork Loin (Block) 1kg of block was easy to handle for me.
  • Brine (10% Salt) + (3.3% Sugar) + (83% Water)
  1. Make the brine by combining all the ingredients.
  2. Clean the pork loin. Poke a hold with a barbecue skewer through the red meat so the brine will penetrate.
  3. Soak the pork loin in the brine for 5 ~ 7 days. I have used a strong Ziploc and stored it in the meat section.
  4. Check the meat everyday, rub it to let the brine sink well into the meat.
  5. (After 7days) Remove the meat and tightly wrap it with a double saran wrap (plastic wrap) extracting the air.
  6. Thread the meat with a kitchen thread.
  7. In a deep pan, cover the meat with water and boil at a temperature of 70 ~ 75C for about 2 hours.
  8. Once the meat is boiled, chill the meat in ice water (wrapped state) in order to restore the meat juice back into the ham.
  9. Keep it refrigerated for another 24 hours before breaking the plastic wrap.

Homemade Ham – 自家製ハム

  • 豚ロース(塊)1kg位の肉が扱い易い。
  • 塩水 (塩 10%) (三温糖3%) (水 83%)
  1. 塩水を作る。
  2. 豚ロースは血を綺麗にする程度で筋は残します。塩水がしみこみ易いように串で穴を(赤身)あけます。
  3. ボウルに豚肉をいれて塩水を注ぎます。
  4. ジップロック等を用意し、塩水の中で5日〜7日保管します。
  5. 一日一回は取り出して豚肉を揉み込んで味を馴染ませます。
  6. (1週間後)塩水から肉を取り出し、サランラップwぽダブルにして空気が入らない様に肉を包んでいきます。
  7. 狭い間隔でたこ糸を巻いていきます。
  8. 鍋に水をいれて70℃〜75℃で約2時間茹でていきます。
  9. 茹で上ったら氷水に入れて急速に冷やし肉汁を閉じ込めます。
  10. あら熱が取れたら再び冷蔵庫で24時間保存してから使用する。
This entry was posted in: Appetizer, Meat, pork, Recipe, Western Food
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by

Born Japanese, raised as a Japanese but lived in various parts of the world since childhood, lived multi-cultural. Enjoy EATING, COOKING, CREATING and a RUNNING fanatic. Love to keep life naturally simple and organic. Currently resides in Tokyo.

2 Comments

  1. This is an interesting recipe, because it doesn’t involve nitrates or nitrites, and so is a traditional method preservation using simply salt. I don’t usually buy ham due to the addition of preservatives, but my family love it so it would be good to try this recipe. Thanks for sharing!

    Liked by 1 person

    • Hi! It’s a really simple and effortless recipe and above all guaranteed no preservatives so give it a try. I felt the amount of salt could be less but on second thoughts to preserve the ham, I will try to go for less days in the brine (5 days). Give it try!!!

      Like

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