Preparation info
  • About

    4 lb

    EP
    • Difficulty

      Complex

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Brine
Distilled or filt

Method

Procedure

Day 1

Fabrication and Cure Application

  1. Sanitize all equipment that will come into contact with the brine or the meat.
  2. Combine the water, salt, brown sugar, corn syrup, first quantity of pickling spices, and Prague Powder #1 in a nonreactive pan. Stir well and bring to the boil to d