Formed Ham - Butt

Meats	Metric	US
lean pork butt	1000 g	2.20 lb.

Ingredients per 1000g (1 kg) of meat

salt	20 g	3½ tsp.
Cure #1	2.5 g	½ tsp.
sugar	5.0 g	1 tsp.
cold water	100 ml	3.5 oz

Instructions

1. Remove skin. Cut meat into 1” (25 mm) pieces. Grind skin with ⅛” (3 mm) plate. Save fat trimmings for other sausages.
2. Dilute salt, Cure #1 and sugar in 100 ml of water and pour over meat.
3. Stir meat pieces, kneading them lightly. Add spices and ground skin and mix everything together.
4. Stuff meat pieces into a cooking bag tightly, trying not to trap unnecessary air.
5. Place the bag inside the ham press. Apply slight pressure.
6. Place the ham press in a refrigerator for 48 hours. This is the curing step.
7. Apply pressure to the cover and place the ham mold in hot water. Cook for 60 minutes at 176º F (80º C). A five pound ham (2.5 kg) may need 3 hours cooking time.
8. Place the ham press for 2-3 hours in cold water to cool and then place overnight in a refrigerator.
9. Remove the ham from the mold. Keep refrigerated.

Notes