Spicy Ham (Beef & Pork)
A fiery mixed beef-and-pork ham seasoned with hot pepper and garlic, pressed and cooked in a Madax ham maker.
ā±ļø Prep: 15 minš³ Cook: 120 min
Ingredients
| 1 lb | 455 g | ground beef |
| 1 lb | 455 g | ground pork |
| 2 tsp | 10 ml | salt |
| 2 tsp | 10 ml | gelatine |
| Ā½ cup | 120 ml | cold water |
| to taste | red pepper flakes / chili | |
| to taste | paprika | |
| to taste | ground black pepper | |
| 1-2 | garlic cloves, mashed |
Instructions
- Mix the ground beef and ground pork with the salt, gelatine and cold water.
- Add the chili / red pepper flakes, paprika, black pepper and mashed garlic and mix well so the spicy seasonings are evenly distributed.
- Pack the mixture into the Madax ham maker and close it properly.
- Refrigerate for 24-48 hours to cure.
- Stand the ham maker in a pot and pour in water so it reaches at least the same level as the meat, or higher.
- Cook for 1.5-2 hours at a water temperature of about 85Ā°C, until the core reaches roughly 70-77Ā°C.
- Lift the ham maker out, cool it in cold water and refrigerate for a few hours or overnight.
- Pour hot water over the chamber for a few seconds to release the ham, then slice and serve.