|Fig.1 Meat Syringe to pump brine/cure|
|Fig.3 Pot with brine cure and pickle|
|Fig.2 Equipment used |
to hold herbs attached to meat.
|Fig.6 Meat after curing fat side down|
|Fig.11 Cooking the ham.|
|Fig.9 Waiting for water to reach 75 degrees C.|
|Fig.10 Cooking the ham keeping temperature|
at around 75 degrees C
- Herbs and spices: 1 Tbsp. each of ground coriander, dry garlic powder, dry onion powder, rosemary, basil, thyme, dry parsley, paprika, mango powder, black pepper corns.
- 5 Bay leaves crushed.
- 1/2 tsp. dry clove powder.