Browning

Step 1: Crack-Filling & Bonding Coating

Since your meat log now contains salt, the typical carrageenan and calcium carbonate binding might not work as effectively. We will create a new coating formula that uses soy isolate, starch, calcium carbonate, and carrageenan in a way that maximizes adhesion.

Crack-Filling Coating Formula:

  1. Water (ice-cold): 70%
  2. Soy Isolate: 4%
  3. Modified Starch (if available, if not, regular starch): 3%
  4. Carrageenan: 0.5%
  5. Calcium Carbonate: 1%
  6. Phosphates (if available): 0.5%
  7. Salt: 0.5%

Method:

  1. Dissolve phosphates in cold water.
  2. Add soy isolate and mix until fully dispersed.
  3. Slowly blend in carrageenan and starch while mixing.
  4. Add calcium carbonate and continue stirring.
  5. Brush or spray the solution generously over the cracks.
  6. Press the log firmly back into the bacon grid and wrap in baking paper.
  7. Refrigerate for at least 4 hours to allow the binding effect to set.

Step 2: Surface Browning Solution

Since you only have sucrose (not dextrose), we’ll modify the previous browning mix for your ham log.

Browning Solution (Applied Before Final Smoking):

  1. Water (from meat cooking liquid or clean water): 70%
  2. Sucrose: 6% (instead of dextrose)
  3. Bicarbonate (Sodium Bicarbonate): 1%
  4. Soy Isolate: 2%
  5. Arginine (if available, enhances Maillard reaction): 0.4%
  6. Salt: 0.6%

Application:

  1. Heat the solution slightly to dissolve ingredients (not above 40°C).
  2. Brush onto the ham log before wrapping it in baking paper.
  3. Return the log to the bacon press and let it rest for 1 hour before cooking.

Step 3: Cooking Program for Juicy Ham

Step 1: Steam Cooking (Core Temp Target: 72°C)

  • Set the smokehouse to 90°C with high humidity (steam cooking).
  • Increase to 95°C after 1 hour.
  • Continue cooking until the core temperature reaches 72°C.

Step 2: Caramelization for Browning (Optional)

  • Set the chamber to 180°C for 3-5 minutes.
  • This will caramelize the sucrose and enhance browning.
  • Be careful not to exceed 200°C, or the sugar may burn.

Step 3: Cooling

  • Immediately after cooking, cool the ham log in cold water or a shower system.
  • Allow it to chill completely before slicing.

Final Notes

  • If you prefer a firmer ham texture, you can push the final core temperature to 80°C, but this may reduce juiciness.
  • The sucrose should caramelize properly, but because it caramelizes at a higher temperature than dextrose, a short period at 180°C should be enough.
  • The soy isolate in both the crack-filling coating and the browning mix will help with adhesion and protein setting.

Let me know how it turns out! 🚀