Smoked ham recipe made 100% with chicken breast. Very low fat, light, delicious and nutritious! With little equipment, it is possible to make homemade products, with quality ingredients and the minimum additives necessary to have a safe product, which maintains the quality and distinctiveness of an artisanal product. Great to eat on cold cuts or as a snack with bread.
Ingredients
1kg Chicken breast;
18g Salt;
4g dehydrated garlic;
3g Sugar;
3g Curing salt 1 (93.75% salt + 6.25% nitrite);
3g Antioxidant (with sodium erythorbate);
1g black pepper powder;
1g Mix yield (vegetable proteins, carrageenan and/or phosphates);
1g Flavor enhancer (monosodium glutamate);
0.5g dehydrated parsley;
0.5g dried marjoram;
0.2g Turmeric powder;
0.2g Ground nutmeg;
100 ml of water;
100 g of dry fruit tree wood for smoking;
1 teaspoon of beetroot red and carmine dye;
1 meter of collagen casing 80 (80mm in diameter).
Method of preparation
Cut the chicken breast fillets into cubes of approximately 1 cm;
Separate 1 third of the chicken cubes and grind;
Mix all the ingredients well until the seasonings are evenly distributed and the meat is very sticky;
Store in the refrigerator for 2 hours;
Embed in the collagen casing with 80 mm diameter;
Smoke at 85 to 90ºC for 6 to 8 hours or until the inside of the ham reaches 65ºC;
Cool in very cold water immediately after finishing smoking;
Remove the casing and store refrigerated under vacuum or with a few turns of plastic wrap.
Validity
60 days well packaged and refrigerated in the refrigerator between +4°C and +8°C. Once opened, consume within 5 days.
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