by warston » Wed Nov 14, 2012 3:42 am
thanks for all of your replies guys i do appreciate it
so i will not precede to do this
i have found another recipe for the Jambon de Paris where the guy went to France and spent some years to learn their deities and food stuff ..
can i have some comments with you about it ?
thanks a lot !
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about 1⁄2 kg (1¼ lb) boneless pork loin
infusion (for 1 liter of Brine):
50 ml (31⁄3 T)water
5 black peppercorns
1⁄2 fresh bay leaf
1 sprig fresh thyme
2 juniper berries, crushed
1⁄4 t rubbed sage
1⁄4 t crushed garlic
Brine:
1 liter (1 qt) water
35 g (11⁄4 oz) coarse salt
5 g curing salt (6.25% sodium nitrite)
1. Determine how much brine to prepare by placing the loin in the non‑reactive container to be used for brining. Add sufficient water to cover the loin. Remove the loin and set aside. Measure the liquid remaining to determine how much brine and infusion to prepare. Discard the water.
2. Determine the infusion ingredient amounts based on the proportions given above, scaling the amounts to match the quantity of brine to be prepared. Place the water in a small saucepan and add the remaining infusion ingredients. Bring to a boil. Simmer for 2 minutes. Set aside to cool.
3. Determine the brine ingredient amounts based on the proportions given above, scaling the amounts to match the quantity of brine to be prepared. Place the water in a non‑reactive container and add the 2 salts. Dissolve the salts completely.
4. Inject brine into the meat with the injection sites located about 3 cm (1‑in) from each other. The amount injected should not exceed about 50 ml (3 T) per pound of meat.
5. Strain the infusion into the brine. Discard the infusion solids. Add the meat to the brine. If the meat is not fully submerged, place a clean plate or other weight on the meat to keep it below the surface of the brine. Cover the container and place it a refrigerator for 3 days.
6. Each day, turn the meat in the brine and give the brine a stir.
7. On the last day of brining, remove the meat and discard the brine. Soak the meat will multiple changes of cold water over a period of about 30 minutes. Wipe dry with absorbent paper.
8. Place the meat on a rack in a refrigerator to dry overnight.
9. Hot smoke for at 90°C (195°F), or until the internal temperature reaches 65°C (150°F), about 6 hours.
10. Remove the meat from the smoker and allow to cool to room temperature before refrigerating.