Homemade marble ham. The real taste of ham is formed after long salting of meat for more than two weeks. You can salt less, 2-3 days is enough. Ingredients: 1. Semi-fat pork - 86% (1830g) 2. Fatty pork - 14% (300g) 3. Table salt - 10g/kg 4. Nitrite salt (sodium nitrite content 0.5%) - 10g/kg 5. Black pepper - 1.5g/kg 6. Nutmeg - 0.5g/kg 7. Sugar - 1.5g/kg 8. Fresh garlic - 5g/kg 9. Food phosphate - 2.5-3g/kg 10. Ice water - 15% of meat weight (310g) Technology: Cut the pork into 2-3cm pieces (4-5cm is also possible if you stuff the loaves by hand), mix well with salt and put in the refrigerator under the lid for 14-20 days AT A TEMPERATURE OF 2-4 degrees, NOT HIGHER!!! Do not salt fatty pork, but freeze it and cut it into thin strips 1-2 mm thick and 5-6 cm long. After salting, freeze a fifth of the semi-fat pork in the freezer for an hour, then grind it in a meat grinder 5 mm, combine with the chilled meat, add all the spices, phosphate, ice water and mix very well for 10 minutes. ATTENTION!!! At all stages of minced meat preparation, the temperature of the minced meat should not exceed 10-12C!!! Let the minced meat cool in the freezer/refrigerator, add strips of fatty pork and mix for another 10 minutes, monitoring the temperature of the minced meat. Keep the finished minced meat in the refrigerator for an hour and a half. Stuff it into a casing and send it to settle in the refrigerator in an upright position for 8-12 hours. Before heat treatment, warm at room temperature for 3-5 hours. Heat treatment: Place in a cold oven with the lower and upper heating elements and convection turned on and bring the oven temperature to 80-85C, pour boiling water into the tray and bring to 68C inside the product. Option for the outer color of the loaf: At 60C in the oven - 10 minutes Roasting at 85-90C in the oven to 58C inside the product With boiling water in the tray at 80-85C to 68C inside the product After heat treatment, shower with cold water for 25-30 minutes. Storage: Store in a bag at +2-4C for 10-12 days On the refrigerator shelf without a bag (without film) - 15-20 days In the freezer in film - 5-6 months In a vacuum in the refrigerator - 3 months In a vacuum in the freezer - 2 years Video on Zen: https://zen.yandex.ru/id/622c894dd2eb... ------------------------------------------------------------------------------------------------------------------------------------------------ Come visit, subscribe: My Instagram: / kolboboss or @kolboboss Vkontakte group: https://vk.com/domkolbasa ----------------------------------------------------------------------------------------------------------------------------------------------- My chamber for dry-curing: • Chamber for dry-curing. My climate chamber. Dry-cured and dry-smoked meat products: • Dry-cured and dry-smoked meat products Cooked sausages and wieners: • Cooked sausages and wieners Cooked-smoked sausages: • Cooked-smoked sausages Author's products: • Author's sausages Theory and reviews: • Theory and reviews Products WITHOUT PORK: • WITHOUT PORK If you want to support the channel: Yandex.Money: 4100110095479273 or https://money.yandex.ru/to/4100110095... WebMoney: P183294352859 Z548269154900 AB: 4779 6426 9238 0702 Thank you!