How is ham made? How to make ham??

Material selection and renovation: select thin skin, thin feet, plump legs, thin and fat pig hind legs, weighing up to kilograms. Shave the hair, trim it into a bamboo leaf shape, cut the skin surface into a half-moon shape in the middle of the phalanges, remove the oil film, and pluck out the dirty blood in the blood vessels.

Pickling: The amount of salt used for curing legs needs to be salted to kilograms per 5 kg, and it is added in 6 times. marinate the first day with 65 grams of salt; 200 g on day 2; 65 g on day 7; 65 g on day 13; 25 g on day 20; 25 grams on day 27.

Each time you add salt, you should wipe the old salt, sprinkle with new salt, and do not use salt on the leg skin.

Leg washing and drying: 27 to 30 days after marinating, take out the legs and wash and dry. Put the legs in clean water, the leg flesh is facing down, the leg skin is not exposed to the water surface, soak for about 15 hours, soak for another 3 hours after washing, and then brush the greasy dirt with a brush, and hang it in the sun after washing.

Fermentation: Fermentation on the legs after sun-dried legs, 2 meters from the ground, the climate is humid and hung in a ventilated place, and the climate is dry and hung in a cool place, so that the meat surface gradually emits green, white, black and yellow mold.

Shaping up: Shaping before and after the Qingming Festival, shaping into a "bamboo leaf-shaped", and then continuing to ferment on the hanger, until the middle of the wood becomes a ham.

Jinhua is located in the Jinqu Basin, Jinhua ham benefits from the unique local pig environment, in Jinhua to produce a unique pig called two Wu, and use their thighs to make the famous Jinhua ham for thousands of years. It is said that as early as the Tang Dynasty, every household in Jinhua cured ham, and more than 1,200 years ago, Zong Ze, a famous general of the Northern Song Dynasty, invited the soldiers to eat the pickled pork in Yiwu County, Wuzhou, and also dedicated it to Song Gaozong. Song Gaozong saw that the color was bright red like fire, so he named it ham.

To this day, Zongze brand ham is a well-known brand recognized by the Jinhua Municipal Government.

Although the promotional materials say that the Jinhua ham taken from the two black ends resembles bamboo slices, the claws are small and the bones are fine, the meat is delicate, the skin is thin and yellow, the meat color is like fire, and the fragrance is delicious. In fact, artificial flavors and oils, slightly modified and shaped, the poisonous seasonal legs do not have any problems in appearance. Today, the ham produced in various cities in Zhejiang is made from different materials, not just from the small two-headed black.

This means that the characteristics of the original Jinhua ham have long lost their practical significance.

Good Jinhua ham is generally marinated in Lidong, so it is called winter leg. The process is acquisition, pickling, washing and drying, shaping, and shelving fermentation. It takes more than nine months from low-temperature curing to high-temperature fermentation. At this point, the whole ham, which is full of fat, is ready to be marketed.

The seasonal leg that goes the opposite way is also called the off-season leg, and the difference between it and the winter leg includes, first, it is not pickled in winter. 2. Due to the hot weather, pesticides can only be used to prevent flies and maggots when washing and drying. 3. Without a certain period of high-temperature fermentation, it cannot meet the requirements of post-ripening.

Fourth, the processing time is short, generally only about three months. Fifth, the cut leg core bone is grayish-black, while the Zhengdong leg bone is bright red. 6. The hardness is not as good as that of the winter leg, which is easy to deteriorate and difficult to store for a long time.

7. Due to the high temperature in the pickling and washing seasons, the amount of salt used is large, and the salinity is higher than that of the winter legs. The industry also revealed that bad ham is only salted and does not use soy sauce, which is called white leg in the industry.

Ingredients: pork thighs, edible salt.

Step 1: Fresh pig thighs are continuously transported into the processing workshop.

Step 2: Rub salt on the pig's thighs, with massage gestures, in order to spread the salt evenly.

Step 3: Sprinkle plenty of salt on the surface of each ham.

Step 4: Spread the salted ham and hang it in a cool, ventilated place to air dry.

Step 5: Over time, the ham slowly reacts with the air.

Step 6: The formation of the nutritional flavor of ham is mainly formed by air drying, fermentation and maturation under special regional climatic and environmental conditions.

Step 7: Marinate for a month, and the ham is finished.