for the Recipe
2 lbs pork ham
1/4 tsp Prague powder
1 tsp phosphate
2 tbsp coarse salt
7-10 tbsp sugar
2 tbsp Anisado wine (or ground star anise and/or anisette)
1/2 tablet ascorbic acid (250 mg)
Slice the pork ham to about ¼ inch thickness
Except for the meat, combine all ingredients in a container and mix well
Apply the combined mixture to the meat by rubbing. Make sure that the mixture is evenly distributed across the meat
Place the mixed ingredients in a covered container
Store the covered container (with meat and mixture) in room temperature for 14 hours. It may also be refrigerated but would take at least 3.5 days to complete.
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