Ham aspic with green pepper and coarsely chopped meat

Ingredients for 1 servings:

• 500 g pork (ham), cured
• 9 g curing salt
• 2 g pepper
• 1 g sodium ascorbate
• 475 g water
• 25 g spirit vinegar
• 9 g salt
• 2 g glucose
• 2 g pepper
• 1 ½ g garlic powder
• ¼ g marjoram, shredded
• 10 g peppercorns, green, from the jar, crushed
• 80 g aspic powder (200 bloom)
• 1 g glutamate (optional)

Instructions

Working time approx. 1 hour; Rest period approx. 3 days; Cooking/baking time approx. 2 hours; Total time approx. 3 days 3 hours

Cut the ham meat along the grain into roughly twice the size of goulash pieces and pre-cure them in a vacuum-sealed bag with 9 g of curing salt, 2 g of pepper, and the sodium ascorbate for 2-3 days. Cook the meat at about 85°C and let it cool. Then shred it in a meat grinder, using a guide plate and, if possible, a two-blade mincer blade to shred it. Crush the green peppercorns by placing them in a foil bag and pounding them with a hammer, potato masher, or similar tool. Make the aspic mixture by boiling the salt, spices, and crushed peppercorns in half the water for about 5 minutes. In the other half of the still cold water, let the aspic powder soak for about 5 minutes, then add the hot spiced broth and mix everything together (you can warm it up briefly in the microwave if necessary). Then mix in the shredded ham meat. The meat is stuffed into 90 or 120 mm sterile casings. These are then boiled for 1 minute at 75° per mm of diameter. After boiling, you can press them down a little or hang them up to cool; this prevents the artificial casing from wrinkling. For immediate consumption, you can also transfer the mixture to a bowl or plastic dish and leave to cool overnight – then briefly place the dish in hot water and then turn it out. Tip: You should expect a cooking loss of 20 – 23%. This means that if you want to make 1 kg, you will need about 630 – 650 g of ham meat.