HAManok

We had commissioned a group to develop chemical free ham for our Sunshines. Let me share with you our initial recipe. They are working on several sausages and patties, aside from the HAManok :) Great gift and business idea. No curing period needed :)

Again....the income is not just in the raising....look beyond the cages.

HAManok
I. Meat Material		Quantity
	Chicken , whole, dressed	1 pc
II. Brine Solution	for 10 kg meat)
	Water	1250.00 g
	Refined salt	180.00 g
	Refined sugar	2.50 g
	Smoke flavor	3.00 g
	Oil of Anise (1 drop)	.06 g
	Oil of Cloves (1 drop)	.08 g
	Maplein (2 drops)	.12 g
III. Dry cure mixture
	Refined sugar	35.00 g
	Refined salt	18.00 g
IV.COOKING INGREDIENTS (per kg meat)
	Brown sugar	150.00 g
	Pineapple juice	125.00 g
	Anisado wine	60.00 g
	Bay leaf (as desired)	at least 2 pc
	Cloves (as desired)	at least 2 pc
	Oregano leaves	few strands
	Water just enough to cover the meat
Processing
CLEAN	whole chicken
REMOVE	oil gland and neck
WEIGH	Cleaned chicken
PREPARE	brine by mixing cold water with other ingredients
BRINE	mix cold water with other ingredients
INJECT	20% (or 1/2 cup brine) per kg of meat using a brine pump
APPLY	dry cure mixture inside and outside the carcass. Let stand for
	overnight in the refrigerator.
WASH	Chicken with tap water, drain and tie with abaca twine or
	cotton thread to maintain the shape.
COOK	meat with cooking ingredients until tender
CARAMELIZE	by applying brown sugar applied on the surface by using blow
	torch or in oven
PACK	in paperlyne (plastic wrap) and store in freezer