- Remove the shank from the pork and bone opening the pieces as little as possible.
- Remove the skin and some of the fat.
- Make a cut perpendicular to the nerve of the back, in order to prevent the piece from contracting during the cooking process.
- Inject the pieces twice with the brine at 2 bar pressure, once on each side.
- Place the pieces into the kneading machine (or massage pump) and add 5 L of brine. Do not forget to remove the U from the kneading machine before starting the massage.
- Massage for an hour and a half and change the direction of rotation halfway through the process.
- Keep in the refrigerator for 48 hours.
- Massage the same way again.
- Place the pieces in each mould (previously covered with plastic wrap) and try to give them the initial shape of the piece.
- Vacuum pack the moulds and close them tightly so that there are no air bags.
- Cook in the oven at 74 ºC dry temperature and 75 ºC wet temperature until the centre reaches 66 ºC.
Nutritional information (1 portion)
Fiber 0.0 g
Saturates 7.85 g
Monounsaturated fatty acids 10.1 g
Polyunsaturated fatty acids 3.71 g
Cholesterol 101.25 mg
Calcium 21.6 mg
Iron 4.73 mg
Zinc 6.3 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 180.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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