Cooked cured products are very popular. Whether it’s a juicy cooked ham, a lean cured meatball, a hearty knuckle of pork or whether it should be a fine cured tongue is entirely up to your customers. With the MOGUNTIA curing aids, it works in any case. Are you interested in our product of the month? Then arrange a consultation now.
PÖKELFIT® P DUO GOLD PÖKELHILFE FLÜSSIG MIT PHOSPHAT | M7805 35
Adding: 40-50 g/l | 13 kg in a cansiter
FILLFIT® SCHINKENSPRITZMITTEL | M7010 15
Adding: 60-70 g/l | 12,5 kg in a cansiter
Adding: 50-70 g/l | 13 kg in a cansiter
Adding: 60-70 g/l | 12 kg in a cardbox (20 x 0,6 kg bags)
100 kg Pork upper and lower skin
15 kg Water cold
3 kg Ice
2 kg Nitrite curing salt
800 g FILLFIT® Schinkenspritzmittel | M7010
Info: The amount of brine was exactly matched to the injection
amount calculated. It still has to be expanded by the required
flow rate of the injector used.
Pork ham (upper and lower skin): The layer of connective tissue
between the upper and lower skin must be removed well in order
to ensure good slice cohesion. It is best to lightly carve the
contact surfaces of the ham pieces. Squirt the hams by 20%
and tumble. The tumbling should take place under 0.8 bar vacuum
and with cooling. Depending on the device, the tumbling
time is approx. 12-14 hours and should be carried out at intervals.
Total rotations approx. 3800. Lay out the GRIDMASTER®
with the MASTER foil in such a way that the edge protrudes
slightly. The ham is placed in the GRIDMASTER® as usual and
wrapped with the MASTER foil. Close the GRIDMASTER® with
normal contact pressure. Then dry for 30 minutes at 65°C,
smoke at 65°C for 20-30 minutes to the desired color and cook
at 72°C and 65% moisture to a core temperature of 68°C. If a
decorative seasoning has been added or if the ham is to be
vacuum-packed, remove the MASTER foil after approx. 30-45
minutes. Chill well before slicing or packaging.
100 kg Pork upper and lower skin
18 kg Water cold
1,75 kg PÖKELFIT® P duo Hausschinken, -geselcht.
Pökel | M7853
2,25 kg Nitrite curing salt
3 kg Flake ice
In Austria, cooked ham is one of the most popular cooked cured
Make a brine from the water, the curing aid, the curing salt
and the ice. Inject the well-trimmed legs (at least 3-4 days after
slaughter) with the brine up to 25%. First 45 minutes at 8
rpm in a continuous run. Then, at intervals of 15 minutes work
(at 8 rpm) and 15 minutes break, rumble for 14 hours under
cooling and vacuum. The distance should be about 4500 meters.
Line the cooked ham molds with foil and insert the pieces
of meat. Enclose the foil and press the molds with the lid
as firmly as possible. Brew at 78°C to a core pressure of 72°C.
Shower the ham and let it cool down (+2°C). Unpack the ham
and, if desired, rinse briefly with water and dry and smoke cold
at 18°C. Alternatively, the ham can be smoked before the scalding
process using a GridMASTER mold. This eliminates the
need for cooling before the smoking process, which saves
energy on the one hand and improves the yield on the other.
These Gridmaster molds are suitable for the production of cooked cured products:
GRIDMASTER Kochpökelwarenform rund groß L26xB19xT19 | M897300
GRIDMASTER Kochpökelwarenform rund L22xB15xT19cm | M897600
GRIDMASTER Adapter Kochpökelform | M897800
GRIDMASTER Adapter Kassler Karbon. Form | M897900
GRIDMASTER Adapter Kochpökelwarenform rund groß | M898100
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