The Guide to Cooked Ham - Friedrich Ingredients

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2. Seasoning and Ingredients Per kg Saleable Ham Product Cooked Ham F+F Pro StarchMaxx tapioca starch Smokin’ Joe only 3% to the brine 1 - 5% 2 - 2½% 1 – 3% 0.1 – 0.2 % 0.2 – 0.5 % Cooked Ham F+F Pro, the complete carrageenan based Flavour + Function System for Cooked Hams of 30% yield or higher. Only one product for all yields. Best cost : performance – ratio due to low usage rate. Check Online Brine Calculator for complete, tailor-made brine manufacturing recipe. Always pre-blend Cooked Ham F+F Pro with the same amount of salt before dissolving in the brine for best distribution results. Starch – potato, corn or tapioca starch. We recommend to use flavourneutral StarchMaxx, a native tapioca starch, food grade. Use in ham pickling brines to bind excess moisture, and in the tumbler to bind excess moisture which was not absorbed during the tumbling period. ProTip: For best results, add the starch after 1/3 of the total tumbler time [example: after 3 of 9 hours total]. Starch should only bind the excess water which is neither absorbed by the meat nor the carrageenan. Nitrite Curing Salt. If no ready-to-use curing salt is not available, we recommend to use CureMix5/5. Cure Mix 5/5 contains 5% sodium nitrite and 5% potassium nitrite. Mix 1 part Cure Mix 5/5 with 9 parts of regular salt to achieve a curing salt with 1% active cure content. Dextrose. Use to cover unwanted salt-flavour when higher salt addition is needed to preserve freshness and yield. Improves mouthfeel and texture. Reduces the a w -value which results into reduced micro-biological activities. Optional: Smokin’ Joe smoke flavour in powder form, on carrier salt. Adds old-fashioned smoke flavour to ham products without the need of actually smoking the product after cooking. Save time and energy, and reduce pollution by using Smokin’ Joe instead of naturally burnt smoke. Optional: Garlic Extra, highly concentrated liquid garlic extract, made from fresh garlic cloves. Use to round off flavour or cover undesired offflavours. Long-lasting flavour retention. Garlic has anti-bacterial properties. Clean label declaration [spice or garlic]. Check our website for more information, including ingredient declaration and prices: http://www.ingredients.de page 2 of 3 recipe cooked ham dated 13.11.2004
3. Processing Information Photo courtesy of Maja Machines: http://www.maja.de Photos courtesy of Günther Machines: http://www.guenthermaschinenbau.de Photo courtesy of Fessmann Smokehouses: http://www.fessmann.de 1 Meat Preparation Especially for whole muscle ham, it is highly recommended that the meat chunks are separated from the membrane by using a skinner. This will improve binding considerably due to higher protein release of the meat. Skinning machines are available in butcher shop sizes up to fully automatic membrane skinning machines, for pork, beef, lamb, game and poultry applications. Brine Preparation Prepare a pre-mix of Cooked Ham F+F and the same or larger quantity of salt & cure/curing salt. Dissolve this pre-mix first. Add all other dry ingredients, followed by the liquid ingredients, and finally the remaining salt. Use partly ice flakes instead of water, if necessary, to keep the brine temperature below 2° C for best shelf-life results. Continuous stirring is preferred to keep all ingredients well dispersed at all times Injecting Depending on the equipment used, the needed amount of brine can be injected in one or more strokes. The remaining brine is added into the tumbler, together with the injected meat. 1.8 bar pressure is recommended. ProTip: Multiple injecting using low pressure is preferred over single, high pressure injecting. High pressure injecting may cause damage of the meat’s structure, causing gel pockets and uneven brine distribution. Tumbling Most modern tumblers offer vacuum tumbling in intervals. We recommend to use 30 minutes tumbling, followed by 15 minutes rest, which translates into 40 minutes tumbling time per hour. 80% vacuum is recommended. A total tumbling time of 15 h [10 h total tumbling + 5 h total rest time] should absorb all the brine. Any excess brine may be absorbed with StarchMaxx. Cooking, Chilling Carrageenan needs a temperature of 70° C to form a non-reversible network with the meat’s very own protein, yet resulting into increased water binding and holding performance. Usually, 72° C internal cooking temperature is used to reach maximum product shelf life. After the desired internal temperature is reached, immediately chilling is essential to stop the cooking process, avoiding further loss of juices. Store at 2 – 4 ° C for at least 24 h before slicing or shipping 1 This recipe was developed with the best of knowledge, and according to today’s technical standards. However, we cannot accept any responsibility for the result or lack of acceptance. page 3 of 3 recipe cooked ham dated 13.11.2004
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The Guide to Cooked Ham - Friedrich Ingredients

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