Ham pie wrapped in bacon

Ingredients for 1 servings:

• 420 g minced pork
• 80 g mineral water
• 420 g meat (ham, also lean knuckle meat)
• 80 g mineral water
• 18 g curing salt
• 3 g pepper
• 2 g ginger powder
• 3 g garlic granules
• 4 g cutter aid
• 30 g pepper, green, from the jar
• 2 g ascorbic acid
• 6 g onion granules
• 50 g peas, frozen (or pistachios)
• 10 g potato starch
• 200g bacon
• n. B. Honey

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 days 2 hours 30 minutes

Decorative foil with bacon

For the coarse filling, cut the meat into approximately 2 cm cubes, dissolve 9 g of curing salt in 80 g of water, add a small amount of ascorbic acid (or sodium ascorbate, if possible), and cure the meat cubes for 48 hours. This is best done in a foil bag. On the day of preparation, mix with the appropriate ingredients and knead with a food processor for about 5 minutes. It should be quite sticky. For the fine sausage meat, add the remaining ingredients to the minced meat and knead with a food processor for about 10 minutes, adding the 80 g of mineral water a little at a time. Add the meat cubes and mix for another 5 minutes. Line a dish with the bacon wrap, slightly overfill, vacuum seal, and bake at 75/78°C – 1000g takes about 90 minutes. For the bacon wrap, take a piece of baking paper and cut it exactly to the size you want to use to make the ham pie. Crumple the paper to relieve the tension, and iron it flat again. Now brush the baking paper with honey (melt it in the microwave) and cover it with a double layer of bacon. Place the wrap in the prepared dish, which you have also previously brushed with a little honey (to prevent it from slipping when filling), and pour in the sausage meat, ensuring that the bacon decoration bakes directly onto the sausage meat. The wrap can be easily removed once it has cooled.