Smoked ham in Louisiana

Ingredients:

pulp of pork (ham) – 2.25 kg
* mixture for salting meat – 450 g
white pepper powder – 30 g of
cayenne pepper – 15 g
marjoram dried – 6 g
allspice – 24 g

 

Cooking method:

Leg cut into five pieces flat. Sugar, mix with salt and pink salt, pour in the pan evenly. Each piece of meat lay on a mixture of strong push, then flip and press again. Surplus mix shake. Place the pieces of ham in a bowl and soak in the fridge, covered for 4 hours.
Pork rinse with cold water and pat dry with paper towels, then rub on all sides with a mixture of the remaining spices.

Copts pork hot way (at a temperature of 93 ° C) until tender. The ham can be stored refrigerated for several weeks, and in the freezer, wrapped in plastic wrap – for a few months.

To prepare the pink salt iodized salt (61%) mixed with chopped sweet red pepper, onion, garlic, basil, sugar and pepper mixture.

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