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.

Meat Processing - Butterball Chicken









INGREDIENTS:

  • 1 kg dressed chicken
  • ½ tsp white pepper
  • ¼ cup water
  • 2½ tsp sugar
  • 1½ tsp salt
  • 1 tbsp corn oil
  • 4 tbsp butter oil
  • 1/5 tsp paprika
  • ½ tsp mace
UTENSILS:

  • syringe
  • weighing scale
  • mixing bowl
  • tray
  • measuring spoons
  • cheesecloth
  • measuring cups
  • oven
PROCEDURE:

  1. Combine ½ tsp white pepper and ½ tsp mace. Steep in ¼ cup water overnight.
  2. Filter thru cheesecloth to obtain about 2 tsp filtrate.
  3. Dissolve 2½ tsp sugar and 1½ tsp salt in the filtrate and combine with 1 tbsp corn oil and 4 tbsp butter oil. Homogenize by beating with an egg beater.
  4. Using a veterinary syringe, inject the homogenized emulsion into various parts of the chicken (1 kg dressed chicken).
  5. Rub 1 g (1/5 tsp) paprika and bake in a 177oC (350oF) preheated oven for 1 hour.