Cooked Cured Meats

Cooked cured meats are usually made from whole muscle cuts that are treated with brine, tumbled and then cooked.

The brine is injected into the meat and protein breakdown is promoted by massaging the meat in the tumbler. Activation of the proteins by salt, phosphates and other technological additives optimizes water binding and thus compensates for cooking loss.

The result is a tender meat texture that is juicy, yet firm. The color is stabilized by the curing process and preserved by reddening aids. Ideally, cooked ham has a meaty cured flavor that is enhanced by a slight spiciness. Classic cooked cured products are "Kasseler Products".

In most cases, the back muscles of the pig are used. Curing is usually done with an injected brine consisting of water, nitrite curing salt and stabilizers. After resting and reddening, the pieces of meat (loin and neck) are cooked and smoked in a hot smoking process.

In addition to the classic cooked ham, there are molded meat products that are made from chopped muscle sections that are combined to form a piece of meat through an optimal protein breakdown in the tumbling process, during cooking. Sold are these products as toast ham or molded ham.

Popular cooked ham products can also be made from chicken and turkey and are mainly marketed as cold cuts.

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Lay Gewürze GmbH
Würz- & Lebensmitteltechnologie
Im Oberen Weidig 2
D-98631 Grabfeld

Mo. - Fr.: 07:30-16:30 Uhr

+49 36944 521 486

+49 36944 521 300

shop@lay-gewuerze.de

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*Defti-Fit* für Kasseler-Zwiebelfleisch

Abpackung: 1 kg

Productnr.: 140133

Komplettprodukt für Kasseler-Zwiebelfleisch, Salatdressings, Salatsaucen (Weiß- und Rotkrautsalat, Kartoffelsalat, Wurstsalat) und MarinadenAussehen/ Charaktergräulich; mit groben Zwiebeln, Paprika, PfefferAnwendung/ g je kgje kg Kasseler in Scheiben: 1,2 kg Aufguss und 300 g Zwiebelscheiben; Aufguss: 1 Ltr. Wasser mit 125-150 g Defti-Fit und 150-200 g Salatöl vermengenArtikel-Status