Chapter 707 692. Sunset Ham (Part 1)

The influence of professional competitions is by no means comparable to that of amateur competitions. Oakley simply defeated his opponent when he was not favored. This result caused an uproar in the sports world.

Beating an opponent and knocking out an opponent with three punches are two completely different things. The New Zealand sports community reacted even more violently because Oakley is now considered a local boxer.

Oakley is a dual citizen. His situation was really embarrassing at the time. After coming to New Zealand, he applied for immigration in order to enjoy benefits, but he did not give up his American citizenship, so he is now a dual citizen.

Regardless of New Zealand, it is not easy for a small country to produce a sports star in the boxing world, so Oakley was caught for a while to promote, and Sunset Town also frequently appeared in the headlines.

There is even better news, New Zealand's spring is coming, and China happens to be scorching summer, the tourist route developed by Chen Luoxian has been used, and the first group of tourists will arrive in New Zealand in a week.

Sunset Town is not the first stop to welcome Chinese tourists, but it is the most important stop, because the travel agency has promoted that Wang Bo, the Chinese town mayor and his Chinese-style town, are very popular in China.

Nothing happened on the weekend, Wang Bo saw a pile of pork legs hanging in the icehouse, and immediately took two to the castle.

Seeing him take out the pork leg, the young president who was off on weekends came to help carry it, and asked, "Boss, do you want roasted pork leg?"

He does as the Romans do, and everyone calls Wang Bo the boss, so he does.

Wang Bo smiled and said, "No, the boss decided to make ham. Don't you and your father both like ham?"

"My father has a big mouth, he only likes to eat Iberian ham. But I know that the ham you make must be better than this!"

Wang Bo laughed: "You really can talk, boy, but you are right, the boss can make many kinds of ham, come on, let's move."

In fact, his hometown also has the practice of ham, called smoked ham, using the method of smoked fish, which has rarely appeared in recent years, because every household has no shortage of meat, and there is no need to live as tight as before.

Smoked ham is for better preservation. Now every household has a refrigerator, and there is no need to smoke the hind legs of pigs to prolong the shelf life. After all, smoked things are always unhealthy.

He decided to give it a try this time, making a smoked ham and a Western-style ham. As for how to do it, he has read countless tutorials on the Internet.

The key point of smoked ham is smoking. He specially cut a pine tree and smoked it with pine wood. The smoked ham has the aroma of pine nuts, which is the best work.

Although the breeds of pigs on the ranch are very diverse, many of them are ordinary meat pigs, but because they live freely, sometimes even cattle, sheep and alpacas make trouble for them. They exercise a lot, so they have low fat content and are very suitable for making ham.

The fat of the two pork hind legs that Wang Bo brought was only half a finger thick, that is to say, less than eight millimeters thick.

Because of free-range farming, there is no requirement for the weight of the pigs to be slaughtered, and the sizes are different. The two he picked were medium-sized, about 14 to 15 kilograms.

The smoked ham needs to be dried in advance, which is no problem. The two hams have been hanging in the freezer for a long time, but they have not been sold. The pork in the town is not selling well.

For better preservation, after these pig legs were removed, the blood stains on them were only washed off with salt water, and the fur was still intact.

Wang Bo called Uncle Bing, who had nothing to do, and others to help. Uncle Bing had a knife in his hand, and he shaved off the hair on the outside of the pig's leg, exposing the dark pigskin underneath.

"It's a bit disgusting." Uncle Bing said hesitantly.

Wang Bo laughed loudly: "Have you never plucked a pig? This is because the root of the pig hair is black, so it appears black. In fact, the color of these pig skins is white with pink!"

But after soaking in boiling hot water, he pulled out the hair roots from the pigskin, and the pigskin was still black.

Lao Wang was a little taken aback, he quickly called home and asked his father: "The black pigs in our hometown have black skin?"

Father Bo said: "What nonsense, the hair is black, and the pigskin is of course white! Black pigskin, that's broken pigskin!"

But these two pig legs are definitely not bad. Lao Wang can guarantee this point. The pigs that have just been slaughtered will be stored in the freezer. Moreover, the two pig legs are different in time, and they are all the same black color. They will never be bad. Did it drop?

Pharaoh could only do it with his head full of doubts and doubts, plucking the hair roots and scraping off the fat on the outside of the pig skin, leaving the outside of the pig leg black and shiny.

There is a lot of fat and connective tissue attached to the fascia and pelvis of the pork leg. This must also be removed. He then trims off the excess fat and the minced meat attached to the muscle from left to right. After the cut surface is smooth, the pork leg looks very good. good.

"Could it be that the skin color of these pigs was changed in the pasture?" Wang Bo looked up at the sun suspiciously, "Is it because of too much sunshine?"

Anyway, the taste of the pork leg is okay, it is a very pure pork smell, and there is no fishy smell. It is absolutely impossible to say that this is broken.

In this case, he had no choice but to continue, no matter what he did, he had to clean up the pork leg, and after that, he started the next step.

In the next step, there are two kinds of ham in two ways.

Western-style ham requires saline injection. According to Wang Bo’s recipe, what is injected is not simple saline, but a pickling solution with complex ingredients, mainly salt, nitrite, sugar, citric acid, sodium ascorbate, nicotinamide, phosphate etc., and other additives.

There is no such thing in this castle. Fortunately, New Zealanders are very lazy. There are ingredients for this marinade in the supermarket, and you can buy it and add water to make it yourself.

Wang Bo used Lingquan water, which is quite particular.

The marinade had to be injected into the ham, and he scratched his head helplessly. How could dead meat be injected with water?

It turned out that it could really be injected, but it had to be pushed slowly, because the meat of the pork leg was a bit woody after being sun-dried.

While injecting, he asked Eva, who was watching, to take a few photos of his front and side, and then sent them to Moments: I have become a black-hearted butcher, selling water-injected pork to foreign adults/revenge!

This process is not called water injection in Western-style ham production, but tenderization treatment. There are other tenderization processes later. If you are afraid of trouble, you can roll and knead the bucket. After putting the ham in, there is a machine kneading it.

If you are not afraid of trouble, or the orthodox method, you have to rub it manually.

Wang Bo looked around, and Uncle Bing waved his hands with a dry smile: "Boss, I can't do this, I can't!"

"Call Atulu here!"

I called the big Maori man, who shouted loudly, "I'm massaging my wife. What's the matter? Don't delay me!"

"The head is making ham, will you come?"

"Get lost! If you want to eat ham, remember to call me, dear!" Without Atulu answering, his foodie wife has already made the decision.