HAMsarap!

Don't forget the tasting of our HAManok. The one packed for me by APDC was meant to be shared with our DWWW's Kaunlaran sa Agrikultura.

Why did I want with them? Perfect crowd. Mixed ages. Mixed cultural and marketing targets. Most were men. They are all agriculture people who are so used in being served such and these. One is even into meat processing/production.

Ham is such a basic thing, it is everyday food...but you tend to hate seeing it after Christmas is it is a staple those days. So I chose to have it taste tested a week after New Year :)

We didn't coat it in sugar . In three (3) separate platters, the 2kg ham held its own. Even when pale compared to commercial hotdogs etc on the table, it sat quietly and regally there. I grabbed one as soon as I can so I can taste first, how this ham was. OMG...ang sarap, honest super. Everyone said it was so good. I believe this group because we are constructive with one another. They enjoyed it more knowing it was preservative free.

It will do good for sandwhich, salad, eaten solo....very pinoy, we had it with rice. Wiped out...ham..after Christmas?

Have added ther HAManok to the production schedule.

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

Proud Hen

Cheap thrills for me.

The calls I got today that made me happy.... several calls from different Chefs. Chefs/foodies/baking school owners who are product endorsers for big food companies. They can't openly use Sunshines as they are endorsing big companies.

Why did they order today? They each got about 5-10 pieces, for their family's consumption and for giving away as a roast or ham that they will prepare themselves.

That is really a nice touch. Prepare your own gifts.

Heny Sison's HAManok

Wednesday, while waiting at the cargo bay of PAL for my HERBaboy from Jojie Lim, Heny Sison calls and says that she prepared chicken hams and wanted me to taste and get one. Ok then, it was past 3pm, no lunch yet, so the prospect was very inviting :)

Parked at her office at about 5pm, I just peeped my head to call on her girl so I can just drive thru for the ham.

Surpise, surprise! Heny was manning a class for Bars at her ground floor class and comes to me with a two (2) plates of chicken ham. Seems like she had been nibbling on it too weheeheh. One was her previous recipe, plain. The second plate was sugar coated. "I like this, the sweetness is there, but coy". She said, "OK, I will then give you the one that is sugared". She had her girl bring out two (2) hams, differently ribboned. She said one was for Gov DV...and if I can take it please :)


She wanted us to talk again for the marketing of chicken ham. Off to Naga the next day and on to Ilocos Sur and Baguio. When I get back to Manila then... yes we meet...and I get to open my ham too :)