A Pressed Ham with Chicken and Pork

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A pressed ham; something that works excellent for sandwiches and casual lunches at school. 3272gr. of skinless chicken breast, 2288gr boston butt without neck,103gr schwartenblock ( pre-cooked skins, ground with 1% salt and 10% stock). Pork with schwartenblock went through 2mm; all received 1.7% sea salt, 0.25% cure#1, 0.2% BP, 0.1% nutmeg, 0.05% ginger, some Oregon apple brandy, water (as much as needed), went to one of those “turkey bags” and to the press. Rested in fridge for two days. Then – at typical 176F of water until internal 155F for around 5-6 hrs. After a night of rest in fridge, pressed ham was ready for tasting. I have not added any chemicals for eliminate the “gel” for a simple reason: this is one of the best parts in a pressed ham for me…