Chicken Ham with Capers
Homemade chicken ham speckled with sweet capia pepper, cured and poached low-and-slow for a clean, deli-style slice.
🍳 Cook: 120 min
Ingredients
| 750 g | diced chicken breast | |
| 250 g | boneless, skinless chicken leg | |
| 1 tbsp | 15 ml | quick curing salt (nitrite) |
| 1 tsp | 5 ml | sugar |
| 1 tbsp | 15 ml | gelatine powder |
| 100 ml | water | |
| 1 piece | fresh capia pepper |
Instructions
- Cut the chicken into cubes and knead it well, beating it with a mallet.
- Add 1 tbsp quick curing salt, 1 tsp sugar, 1 tbsp powdered gelatine, 100 ml water and the finely chopped capia pepper.
- Mix everything well, fill into a food-grade plastic bag, press out the air, place in the ham maker, close it and refrigerate for 1-2 days.
- Cook the ham slowly in a pot of water for 2 hours at 75-80 °C (it takes about an hour for the meat inside to reach the correct temperature).
- Remove the ham and bag from the ham maker, drain the water, cool in cold water and refrigerate, letting it "ripen" for another half day. From 1 kg of meat you get about 800 g of quality homemade ham.