by BriCan » Thu Dec 20, 2012 11:34 am
This just sent to me, she is still looking
Lachsschinkens
Manufacturing
The tenderloin is a lengthy process, which extends over several weeks. The meat is only once properly replaced by the remaining strands of muscle and portioned. Disturbing, exterior fat layers are usually replaced, for a more intense taste; it can be left but also on the outer skin.
The process of pickling and smoking a Lachsschinkens has evolved over many generations and traditions. As a general rule: only pickle, then smoke. In the wet or dry curing, there are different approaches to the processing of meat. Normally, the meat in the production of bacon is dry cured.
Pickling in the La manufacture
To pickle the salmon of pig in first gear, the salt-spice mixture is put together first. It is the foundation of success in the salmon ham production. Depending on the regional custom formulations to various used
Thus, nitrate curing salt is applied for one kilo of loin 20 to 50 g. Spiked with various spices and a little sugar, so the meat is rubbed.
To the pickling yourself, there are ways. In wet curing is the meat in its own Lake rest left several days. The salt cut the Tenderloin of water and at the same time is enriched with the aroma of the salt seasoning. In dry curing during the production of the loin, packed to the loin in vacuum bags and lets it rest also several days. After this procedure, the ham receives his typical salmon pink color.
Completing the production of salmon ham: smoking
Then, it smoked the Tenderloin in several stages. Here, too, there are different methods, which may differ from region to region. In the large meat shops, he is hot smoked mostly over beech wood.
In doing so, waft you the meat at intervals of several hours several times alternately and then hang it to the rest. In addition removes water that kills germs and the tenderloin receives its typically mild as characteristic aroma. This flavor can be hearty or spicy depending on the used wood as well as duration of the maturity process. By the smoke, the flavours and fragrances pull better in the ham.
For the production of bacon, a lot of work is needed so that he is also very durable through the process. Loin itself make or buy brings several advantages. Of of the in-house production you can choose yourself about the ingredients that will contain the curing mixture.
But what do I know