6
Smoked bacon and chuck ham
Ingredients:
200 dag of chuck
80 dag of raw smoked bacon
30-45 g of salt
4 g of saltpetre
one pinch of black pepper
one pinch of allspice bay leaf
one branch of fresh rosemary
one clove of garlic
70 ml of water
one flat teaspoon of gelatin
Preparation:
Cut the chuck and bacon into 3 x 3 cm pieces and gently beat with a meat tenderizer. Mince the bacon.
Place both ingredients in a bowl, add saltpetre, salt and spices and knead well. Cover the bowl and
leave it in a refrigerator for 24 h. Knead again for 10 minutes after 12 h. After 24 h add water, one flat
teaspoon of gelatin, press a clove of garlic over the meat and knead it one more time. Place the meat in
the meat press and press it very carefully. Close the container. Simmer in a water bath at a temperature
of approximately 90ºC for 4-5 h. When the dish has cooled, take it out of the meat press.
Meat press pork shank
Ingredients:
about 3 kg of pork shank meat
2 cloves of garlic
4 g of saltpetre
30-40 g of salt
black and herbal pepper
marjoram
red sweet (or hot) pepper, as you like
Preparation:
Remove the bone from the pork shank, separate the meat from the skin. Cut the meat into smaller pieces
(about 2-3 cm). Rub each piece with garlic, sprinkle generously with the spice mix, salt and pepper and
add saltpetre (it will preserve the great meat colour). Leave it in a refrigerator for 5 h,
after which time place the pieces of meat tightly together in the meat press (you can also use a meat press
bag). Cover the container with the lid and place a thermometer in. Pour water into a large pot and put the
meat press in. Make sure that the water level is sufficient to cover the meat. Simmer for about 4 h until the
temperature of the meat reaches 80
ºC, after which time leave the closed meat press in a cool place. After
is has cooled, leave it in a refrigerator for 12 hours. Take the dish out when it is cool. To take the meat out
more easily, pour hot water over the meat press.
