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CHOPPED HAM LUNCHMEAT

Posted By: Joe Ames
Date: Thursday, December 21, 2000 at 3:56 p.m.

CHOPPED HAM LUNCHMEAT
Percent by weight
% Ingredient
72.000 Pork Butt or ham
14.600 Water, cold
6.000 Non Fat Dry Milk
3.000 Soy Protein Concentrate Powder
1.500 Mortonís Tender Quick
0.750 Mono Sodium Glutamate
0.500 Dextrose
0.500 Sugar
0.400 Hydrolyzed Vegetable Protein, Savory Type
0.350 Amesphos
0.200 Pepper, White, ground
0.100 Celery Salt
0.050 Clove, ground
0.050 Caraway, ground
100.00 Total

Procedure:

1. Coarse grind meat.
2. Hold 25% of coarse ground meat.
3. Emulsify or fine grind, the remaining 75%.
4. Blend all dry ingredients, then add to water. Stir until well blended.
5. Add above to the ground meat and mix well until the mixture begins to
firm up.
6. Chill overnight.
7. Grind through a coarse plate.
8. Place stuffing horn directly into the meat and stuff into a suitable
baking pan to minimize air pockets..
9. Place filled baking pan in a pan of water.
10. Bake at 250 F. until 160 F. internal is reached.
11. Allow to cool over night. Slice, pack and freeze.

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Messages In This Thread

CHOPPED HAM LUNCHMEAT
Joe Ames -- Thursday, December 21, 2000 at 3:56 p.m.
Re: CHOPPED HAM LUNCHMEAT
Len -- Sunday, January 21, 2001 at 1:59 a.m.
Ham mo;ds
Joe Ames -- Sunday, January 21, 2001 at 7:39 p.m.

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