| Food family | Meat |
|---|---|
| Used cycle | Chicken Low T. Cooking |
| Cycle temperature | 85ºC |
| Ventilation level | 2 |
Ingredients
- Leg of pork
For the marinade (use 20% of the weight of the meat):
- 950 g nitrite salt (already mixed)
- 300 g sugar
- 200 g rosemary
- 100 g thyme
- 100 g sage
- Garlic (quantity to taste)
- 50 g black peppercorns
Procedure
- Syringe the leg of ham with brine (20% of the weight of the meat). Cook in the MultiFresh Xing the +3°C CBT cycle and setting the probe at 70°C (core temperature) and the air temperature in the MultiFresh chamber at 85°C. Once cooked, the MultiFresh will automatically cool the ham.
You might find interesting that...
Using MultiFresh I am able to set and program the steps for night-time cooking.
At the end of the work cycle there was a 5% weight reduction.
The approximate cooking time was about 20/22 hours.
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