Meat Processing - Chicken Ham

INGREDIENTS:

• whole chicken
• Stock of Saturated Salt Solution (SSSS)
• 2 cup salt
• 8 cup water
• 5 cup boiled water

Pumping Injecting Solution:

• 1 cup S.S.S.S.
• ½ cup boiled water
• 2 tsp prague powder
• 2 tbsp sugar (white)
• 1 tsp ham spice
• ½ tablet ascorbic acid (250 mg)

Pickling Solution:

• 6 cup S.S.S.S.
• 4 cup boiled water
• 2 cup salt
• 2 tsp prague powder
• 8 tbsp sugar (brown)

Cooking Mixture:

• 1 - 1½ cup pineapple juice
• 1 cup water
• 1 - 2 pc cloves
• ¾ cup beer
• 1 - 1½ cup sugar
• 2 pc bay leaves

UTENSILS:

• mixing bowl
• chopping board
• casserole
• tray
• measuring cup
• turner/blow torch
• measuring spoon
• carajay
• syringe
• weighing scale
• knife
• stove

PROCEDURE:

1. Prepare the injecting solution.
2. Inject the solution into the lean portion of the chicken, and massage slightly.
3. Pour the cover solution consisting of 6 cups saturated salt solution, 4 cups boiled water, 8 tbsp brown sugar, 2 tsp prague powder and 2 cups salt. Submerge the carcass into the mixture.
4. Cure for 2 days at room temperature, or 5 days under refrigeration.
5. Wash off excess salt several times and drain. Parboil (nearly boiling) it in casserole for 2 minutes and discard the cooking water. (Remove the scum of the meat.)
6. Cook in a solution of 1½ cups pineapple juice, 1 cup water, 1 pc clove, 1 cup sugar and 2 pc laurel leaves until tender.
7. Drain and rub with brown sugar, then bake in the oven at 232°C (450°F) until golden brown.