Duck-Faux Ham

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DUCK FAUX HAM

Note: I recorded 17 videos and edited them down to 10 minutes. 

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My Blog- https://kosherdosher.blogspot.com

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Channel- https://www.youtube.com/channel/UCJMfDi6ojRWP2zIhhdatF4g

More Articles- https://kosherdosher.blogspot.com/p/articles.html

Food Safety and Sous-Vide- https://kosherdosher.blogspot.com/2020/07/neo-morpheus-explore-sous-vide-cooking.html

Duck Ham

Salt 2%

Cure #1 0.25%

Demerara Sugar 2%

Dextrose 0.5%

SODIUM Phosphates 0.30%

Sodium erythorbate 0.05%

UMAMI 0.25%

YEAST EXTRACT 0.75%

Powdered clove: 0.15% 

All Spice 0.10%

WHITE PEPPER 0.40%

GARLIC POWDER 0.15%

NUTMEG 0.05%

ACTIVA 0.50%

NON FAT MILK 1%

I always use percentages in my recipes, which allows for easy replication. The combined weight of the meat and fat is always 100%, and all other ingredients are expressed as a percentage of this total weight. This method helps standardize recipes, regardless of the batch size, and all weights are in metric units.

How to Calculate Meat Fat Ratio? 

It is important to accurately measure the lean protein content. In this example, we have 1754g of duck meat and need to ensure that it contains the desired 35% fat. While this may seem straightforward, it is actually quite complex, emphasizing the significance of mathematics in sausage or salami making.

M= The Total weight of the lean Duck 

(or as lean as you can get it with trimming)

A= The Fat % you want (I want 35%)

B= Factor

F= Fat in Pounds or Grams

T= Total Weight of Meat and Fat

First, we must calculate the essential factor (B) to determine the required fat.

100% - A (35%) = B (65%)

B =65% or .65

M (Meat) divided by B (Factor) minus M = F

First, we must calculate the essential factor (B) to determine the required fat.

100% - A (35%) = B (65%)

B =65% or .65

M (Meat) divided by B (Factor) minus M = F

M + F = 2694.46 = Total Weight of Meat and Fat, so to calculate the Percentage to verify what we have, 9.33/23.33 = 40%

So 1754g (M) Lean Duck + 944.46 (F) Duck Fat= 2694.46 (T). So, to calculate the Percentage and to verify what we have, 944.46/2694.46= 35%


Curing Notes 

https://kosherdosher.blogspot.com/2020/07/curing-notes-and-some-math.html


Sausage Calculations

https://kosherdosher.blogspot.com/2021/02/sausagesalume-meatfat-ratio.html


Duck Spam

https://www.youtube.com/watch?v=M3-dOngNRbY


Food Additives 

https://kosherdosher.blogspot.com/2021/03/veal-mortadella-sous-vide.html


Sausage Maker

https://www.sausagemaker.com


Lem Products

https://www.sausagemaker.com


Waltons

https://waltons.com


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