To go into the business, you will need about P700 to P1,000 to buy the ingredients and some of the tools needed that you may not already have in your kitchen.
YOU'LL NEED THE FOLLOWING EQUIPMENT, TOOLS AND UTENSILS:
- gas stove
- 30ml syringe (P32.50)
- 21G x 1" needle (P2)
- knife, cotton thread or ham net (P60)
- paperlyne (P40) or cut wrap for curing andpackaging.
YOU'LL NEED THE FOLLOWING INGREDIENTS:
- 1 kg pork (pigue or kasim part), P170 per kg
For the pumping-pickle (good for 10 kg of pork):
- 2 1/2 cups saturated salt solution
- 2 1/2 cups water
- 5 teaspoons curing salt, P20 per 500 g
- 2 1/2 tablespoons phosphate, P40 per 250 g
- 1 tablet ascorbic acid (500 mg), P1.53 per tablet
- 2 1/2 tablespoons white sugar, P19 per 500 g
- 1 drop oil of anise, P20 per 15 ml
- 1 drop oil of cloves, P20 per 15 ml
- 2 drops maplein, P20 per 15 ml
- 1 teaspoon smoke flavor, P60 per 60ml
For the dry-cure (good for 1 kg):
- 1 1/2 tablespoons salt, P15 per kg
- 1 1/2 tablespoons sugar
- 1/4 tablespoons phosphate
- 1/2 cup anisado wine, P31 per 350ml
- 2 cups brown sugar, P30 per kg
- a few leaves of oregano, P6 per 20g
- 2 pcs bay leaves, P4.50 per pack
- 2 cups pineapple juice, P60 per 1.36 L
What each ingredient does for ham:
- Curing salt, which is pink in color, is used to preserve and fix the color of the meat while being cured.
- Phosphate, used to make the meat tacky (slightly gummy to the touch), relaxes the meat muscle to increase its water-holding capacity, thus locking up the spices. This contributes to the tenderness of the meat.
- Ascorbic acid, an antioxidant and anticarcinogenic, accelerates color fixation while curing.
- Oil of anise is the ingredient responsible for giving your ham that licorice taste.