Ham meat ambassador

Ham meat ambassador


  1. Pork 700 g
  2. Nitrite salt 14 g
  3. Phosphates 2 g
  4. Hot chili pepper 2 g
  5. Paprika 25 g
  6. Liquid smoke 0.5 tbsp. l
  • Main Ingredients


1. I weigh the pork (in my case, the dorso-lumbar cut) on the scales. I add nitrite salt to them - 2% of the weight of meat, phosphates - at the rate of 3 g per 1 kg of meat, hot pepper - at a ratio of 3 g per 1 kg, paprika - you can safely, it does not affect the taste much, more for beauty, Well, liquid smoke - in my case, for 700 g of meat - 0.5 tbsp. l

2. All dry ingredients are mixed in one glass. With a mixture, we rub the piece on all sides. Then, little by little, on each side, spraying liquid smoke.

3. Spread the meat in a bag and send it to be refrigerated for three to four days. In order not to forget the date of salting, it is better to put a mark on the package.