BIO Wellness Ham sliced
The BIO Wellness Ham sliced impresses with high-quality ingredients such as BIO-salt, BIO-sugar, and fine BIO-spices for the best taste.
Recommended Organic Ingredients
Recipe
-
BIO-Salt, non-iodized (Atlantic Sea Salt)350 g
-
BIO-Sugar white (=BIO-Beet Sugar from Austria)40 g (alternative: BIO-Sugar golden yellow (=BIO-Raw Cane Sugar))
-
BIO-Pepper black ground coarse10 g
-
BIO-Paprika powder sweet10 g
-
BIO-Coriander whole10 g
-
BIO-Marjoram crumbled10 g
Your Benefits
-
Free Samples
Request free samples! 100% risk-free. Sophisticated, innovative, and simple solutions for your organic recipe. -
In Stock % Prompt Available
Everything in stock, no minimum order quantities. We scale to your requirements – proven successful many times in practice! -
30 Years of Organic Expertise
30 years of experience with organic food – we are your competent organic partner.
Recipe Note
The quality of the ingredients is particularly important when it comes to ham. With our organic spices, salt, and sugar, a flavorful, tender ham slice is achieved - ideal for modern delicatessen lines.
Geschäftsführung / CEO
Preparation
The recipe offers an efficient, scalable production of ham slices with high yield, tender bite, and clear, natural spice profile for demanding customers.
Preparation of BIO Wellness Ham sliced for 20 kg final product
- Meat Preparation: Carefully trim 18 kg of pork* and cut into even pieces, about 2 kg each. Store in a cool place (max. 4°C).
- Brine Preparation: In a hygienically clean container, thoroughly mix 2.5 l of drinking water with 350 g of BIO-Salt, non-iodized (Atlantic Sea Salt), 20 g of sodium citrate (acidity regulator), 40 g of BIO-Sugar white (=BIO-Beet Sugar from Austria) or alternatively BIO-Sugar golden yellow (=BIO-Raw Cane Sugar), 5 g of sodium ascorbate (antioxidant) and 10 g of sodium nitrite (preservative) until all components are completely dissolved.
- Seasoning: Add 40 g of selected BIO spices* such as BIO-Pepper black ground coarse, BIO-Paprika powder sweet, BIO-Coriander whole, BIO-Marjoram crumbled to the brine according to the desired flavor profile.
- Injection & Tumbling: Inject the brine evenly into the meat (approx. 10% of the meat weight). Then process the meat in a vacuum tumbler for 90 minutes at 4°C with 10 rpm to achieve optimal protein extraction and binding.
- Maturation: Let the tumbled meat rest covered in stainless steel containers for 12-18 hours at 2-4°C.
- Shaping & Cooking: Place meat pieces in ham molds, vacuum seal and cook at a core temperature of 78°C in a steam cooker (cooking cabinet) for about 3-4 hours. The core temperature of 72°C must be maintained for at least 10 minutes.
- Cooling & Cutting: After cooking, immediately cool in ice water (below 5°C), then bring to the refrigerator. After completely cooling (at least 12 hours), cut into even slices (e.g. 1.5 mm) and package under a protective atmosphere.
*from organic farming
Note: For longer shelf life and an attractive cut image, it is recommended to process under strictly hygienic conditions and to use protective gas (MAP) when packaging.