Gradually evolving in ham cooking path, I started with small domestic ham-makers per 1 kilo of product and slowly got to professional mold per 3 kilos of product. The technology of ham making is based on the separation of the excess liquid, both during the process of salting/aromatization with spices and later when cooking. That is why I didn’t consider domestic ham-makers like «Beloboka» and «REDMOND» at all. […]
Meat and sausage recipes. Culinary blog
Gradually evolving in ham cooking path, I started with small domestic ham-makers per 1 kilo of product and slowly got to professional mold per 3 kilos of product.The technology of ham making is based on the separation of the excess liquid, both durin
A Country Ham can kill you. Ther's a lot more to it than just salt…, by Andrew McLeod
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