Ingredients
Units
Scale
- 1/4 cup water, divided
- 6 tsp. salt
- 1 and 1/2 tsp. Morton Tender Quick Cure
- 2 cloves garlic
- 2 tsp. black pepper
- 3 and 1/2 lbs. pork, in 1/2-inch cubes
- 1 and 1/2 lbs. ground pork
Instructions
- Pour half of the water into a small bowl. Dissolve the salt and cure in it.
- Put the remaining water into a blender and add the garlic. Blend to puree the garlic. Add the pepper to the garlic and water mixture.
- Put the pork cubes and ground pork into a large bowl. Add the cure mixture and the garlic-water mixture.
- Mix well using your hands until the meat sticks to your hands, adding more water, 1 teaspoon at a time, to make it stickier if needed. It should stick to your inverted hand when it’s done.
- You can use a sausage stuffer to put this mixture into casings (see article above) or you can use the saran wrap method here. We are proceeding with the Ham Maker instructions.
- Place the meat mixture into the Ham Maker and use the spring loaded lid to pack the meat tightly.
- Get a large pot. Put enough water in the pot so that, when you add the Ham Maker, the water level will be slightly above the the level of the meat in the Ham Maker.
- Heat water to a low simmer (around 185 to 190°F on a candy thermometer, but small infrequent bubbles is what you’re looking for).
- Place the Ham Maker in the water and insert a thermometer into the meat using the hole in the top of the Ham Maker. Cook until internal meat temperature is 160°F, around 1.5-2 hours.
- Once it reaches the temperature, remove the Ham Maker from the pot of water and put it into the fridge to cool completely. It’s best to leave it for we hours to make sure it’s really cold.
- Once fully cooled, run Ham Maker under warm water. This helps to loosen the ham sausage.
- Take out thermometer, take off lid and spring. Turn the Ham Maker upside down allowing the ham sausage to slide out.
- Slice and serve.
