jinhua ham is most famous for its four major features luster, fragrance, flaver, and appearance.it is salted with bay-salt, which is rather fine. after salted, wash it and bake it until dried, the foot bones need to be straightened, the ham should be fluffy, and easy to get fermented and fragrant.
Ingredients
- Sea salt or table salt
- Pig hind legs (2500-3000 g)
Instructions
- Choose fresh pork hind legs, the selection requirements are: less fat, more lean meat, bright red muscles. The weight is between 2500-3000 g.
- Trim the pig's hind legs. Remove the hair and blood stains on the pig's legs, clean the pig's feet, and then trim the edges of the pig's hind legs into an arc to remove excess fat and make the pig's hind legs more flat.
- Begin to marinate the pig's hind legs. The most suitable temperature is 8 degrees Celsius, and it needs to be marinated for 35 days. Prepare a large pot, put a bamboo sheet on the bottom of the pot, put the pig's hind legs skin down and meat up into the pot. The pig's hind legs cannot directly touch the bottom of the pot.Then apply a layer of salt on the surface of the pig's hind legs, and pay attention to spread evenly. In addition, apply more on the fatty meat, bones, and skin areas, and rub it repeatedly.Apply it again after 2-3 days, and repeat the application 6-7 times. There will be a layer of white salt on the surface of the pig's hind legs, and the meat will start to become hard. This is the 7 curing of Jinhua ham.
- Soak the cured ham in clean water at a water temperature of about 10 degrees Celsius for 10 hours. The surface of the meat becomes soft. Brush off the salt on the surface of the ham with a soft brush, rinse again, and soak in clean water for 2 hours.
- Tie the cleaned ham with a rope, hang it in the sun, and dry it for 5 days. The surface of the ham turns pale yellow, the surface of the meat has oil oozing, the lean meat part becomes rosy, and the hind legs of the pig begin to harden. Just reach this state.
- The final step in making Jinhua ham is air-drying and fermentation. Hang the dried ham in a dry and ventilated place, let the water in the ham evaporate slowly, and the protein in the ham will begin to ferment and decompose. At this time, the environment must be dry.As the temperature rises, the surface of the ham begins to ferment and green or gray-green molds appear, indicating that the ham fermented well. After half a month, the ham has basically fermented, and the ham has a delicate smell at this time.The fermentation time of authentic Jinhua ham takes 3 years, and the time for making it at home can be greatly shortened, of course, there will be some loss in taste.
Notes
1、 Jinhua ham is rich in protein and a small amount of fat, more than ten kinds of amino acids, multiple vitamins and minerals. Because ham is fermented and decomposed, various nutrients are more easily absorbed by the body.
2、 Choose the hind legs of pigs carefully, and choose the ones with less fat and more lean meat.
3、 The best ambient temperature for cured ham is 8 degrees Celsius. The ham should be coated with salt 7 times and rubbed vigorously.
Cooking Difficulty
Nutrient Content
Matching Food
Shrimp Tofu，rice，beer
Suitable People
Recommend value：0-3（Try to avoid eating），4-6（Control eating less），7-8（No effect），9-10（Eat more）
| Difficulty（1-10） | Time（minuts） | taste | Skill |
|---|---|---|---|
| 8 | 60 | Salty, fragrant, bacon | Pickled |
| Content | Per 100 g |
|---|---|
| Calories | 318 kcal |
| carbohydrate | 0.1 g |
| Fat | 28 g |
| protein | 16.4 g |
| Cellulose | 0 g |
| People | Recommend value（1-10） |
|---|---|
| High blood sugar | 7 |
| High blood pressure | 7 |
| high blood fat | 6 |
| lose weight | 5 |
| child | 8 |