At various times I came across an opinion that it is necessary to add an agglutinative component (gelatin and other collagen derivatives). However, I am not the fan of additives of that kind. A simple beef meat perfectly licks a problem, and also improves the taste of ham to better.
So we have:
Beef — 1750 gr Semi fat pork — 3500 gr The pork is chopped in cubes by 1 cm, and the beef is chopped by 5 cm cubes (later it will be sent to mincing machine).
Salting 2% salt + Nitrite (CUR 1 — 0.25%) — 4 days
After that, the beef should be minced (5mm disc is used, the bigger one is also permitted) and mixed up with the pork.
Then we add spices to the ready minced meat:
Sugar — 0.8%
Black pepper — 0.5%
Grained garlic — 10 gr Sichuan pepper — 5 gr Nutmeg — 5 gr Jerez (Brandy) — 100 gr Water (broth) — 250 ml We need to mix it all well until the liquid is finally absorbed by the meat and it becomes sticky enough. Important thing is to maintain the temperature of the minced meat within the limits of 16C (to prevent the emergence of holes in the ready ham).
The meat is put into a roasting bag (not obligatorily to close it hermetically tight) and placed in a cooking mold under light pressure. Then it goes to fridge for maturation and densification for the next 24 hours.
Before cooking I would recommend to warm the ham up to the room temperature during three hours.
The pressure in the cooking mold should be increased and the ham is cooked under water temperature 80−85C until the inside meat temperature touches upon 70C.
When the cooking process is finished we place the mold in very cold water for 2−3 hours, afterwards it goes to fridge for the next 12 hours, without decreasing the pressure.
The minced ham is ready to serve. Enjoy it!
