Step 1: Select good quality meat: kasim (for the so-called picnic ham) or pigue (for boneless ham) are good because these parts have no bones and have the biggest chunk of lean meat. Kasim is from the pork's lower half shoulder, while the pigue is the pork's hind part.
Step 2: Prepare the saturated salt solution. Dissolve a cup of salt in 4 cups of water. Boil this for a minute and then let it cool.
Step 3: Prepare the other ingredients for the pumping pickle. Mix the following ingredients into the 2 1/2 cups of water in this order: phosphate, curing salt, sugar, ascorbic acid, oil of anise, oil of cloves and maplein.
Step 4: When the salt solution has cooled down, mix the two solutions together. This pumping pickle is good for 10 kg of meat.
Step 5: Once all the ingredients are dissolved, get 1/2 cup of the pickle and put it into the syringe or brine pump. Make sure that there is no air inside the syringe.
Step 6: Carefully inject the pickle into the lean portion of the meat in several points 1/2 inch apart. After each injection, slightly massage the meat to evenly distribute the pumping pickle in the meat. Set aside.