Jamon is an expensive ham, so I’m a tough guy who makes it at home.

hello everyone. Hayong is the richest ham in the world.

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A single leg can cost up to $12,000. So that’s it
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I plan to spend a year making hadongol in the attic. It’s cheaper to buy it at the store, this means
Let’s see if it works out

To make homemade Hayongol, start by selecting a pork leg. That’s the strongest leg frame
It’s a shame

Since lard is needed in the cooking process, we boil a rice paddy in a lard mold. And the most interesting thing is that
The idea is to package up a huge beef bone for Hee to eat:

I also need a bag of salt and nitrite salt. I’ve been mixing it up for $150 so far.
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Nitrite salt kills dangerous bacteria and preserves the beautiful red color of meat.

VI7
This is what we need First, sprinkle a little bit on the bottom of the box [Music]

Spread it out with your hands [Music] Place the hanger on the salt line.

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Boil the second bag. Add $20 more. Add more salt to the ham so that it coats every crevice. [Music]
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It’s like a refrigerator now and will never spoil during the salting process.

Press it down using a weight frame and leave it for a month.

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It’s been exactly 30 days before you can send it back to the ham-all kitchen.

Since all the salt needs to be rinsed, move it to the sink and rinse each grain of salt thoroughly. [Music]

First, lift the ham higher by placing it on a special hook under the roof.

The first thing you need is active ventilation. Turn on the ventilation system.

I set it to the coldest temperature.
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You can turn on the chest oil and set the desired humidity level in the room. That’s it.

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The chest unit is working. It is now entering the drying stage. The room temperature is 169C and the humidity is 5096.
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After ideal conditions are met, we will leave the attic and return only after 60 days.

It scoops out fat as soft as snow and applies it to the exposed part of the meat.

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You need to turn up the air conditioner and turn off the ventilation, but the air flow will be maintained.

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Under these conditions, the ham will mature for the next seven months, at a temperature of 179C.

During this ripening period, the ham develops an appropriate gloss.

Lighten the surface of the chicken with paper towels and olive oil to make it more visually appealing.
That’s right

Completed Now the rows look clean. Our rice fields will ripen for the remaining 65 days.

Secure it tightly to the hammer and use the tool to cut out the needle shape. [Music]

We sharpen the needle slightly with our angle softener [Music]

It’s a special needle for testing the flavor of ham. It’s time to use it. We’ll put it all on the ham.
all:

And check, yes, the flavor of the ham is actually very rich like in the store.

It looks like everything is ready and we can get it out of the rain:

It has flakes and streaks of fat. It has everything you need for a real ham. Continue.
Stand and slice

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Fill the plate with rows. Now, shall we eat the rows as is?

V’
It’s really amazing. I can’t believe that the ham I made myself is so delicious.

The Perfect Combination What is the final price of a home-cooked ham and is it worth it?
You might be wondering

It only costs $380. During the same period, a chest piece only costs $20.
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So, the final price of Manmoon ham at my house is $560. For reference,
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A row with the same weight and aging period costs only $350 on the market.

MVA
So making ham all at home isn’t just unprofitable; It’s actually not profitable
Yes, hello everyone.