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JURO GROUP LLC
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Meat Netting Roll and Microporous Paper for Hanging Meat Curing (x5) - Make Your Own Production of Hams - Assembled Kit for the Elaboration of Any Meat Cured in Salt - Raw ham/bondiola/etc

4.6 4.6 out of 5 stars 7 ratings
$17.98
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Purchase options and add-ons

Material Net and Paper
Brand Generic
Size x5
Is Microwaveable No
Product Dimensions 17.72"L x 15.75"W

About this item

  • CONTAINS: 5 sheets of microporous paper 45x40cm + 2.5 meters of elastic net (Makes 5 pieces)
  • Complete control of the process: When making your own hams, you have complete control over the ingredients, meat quality, and curing methods. You can choose the ingredients and techniques you prefer, allowing you to customize the flavor and texture to your tastes.
  • Quality and freshness: By using fresh, high-quality ingredients, you can ensure that your cured hams are of the best quality possible. You can select the meat you prefer and guarantee its freshness and origin.
  • Long-term economic savings: Although initially it may require an investment in equipment and materials, in the long term, making your own hams can be cheaper than buying similar high-quality products on the market. Additionally, by producing in large batches, you can take advantage of economies of scale.
  • Rewarding experience and learning: Making cured hams is a rewarding activity that allows you to learn about curing techniques, meat preservation processes and flavors. Plus, you can experiment with different ingredients and methods to achieve unique and personalized flavors.
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Meat Netting Roll and Microporous Paper for Hanging Meat Curing (x5) - Make Your Own Production of Hams - Assembled Kit for the Elaboration of Any Meat Cured in Salt - Raw ham/bondiola/etc

Meat Netting Roll and Microporous Paper for Hanging Meat Curing (x5) - Make Your Own Production of Hams - Assembled Kit for the Elaboration of Any Meat Cured in Salt - Raw ham/bondiola/etc

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Product Description

HOW TO PREPARE CURED MEAT
(the following recipe is only optional, you can choose to follow your own, or advance by removing or adding steps)

Making a salt-cured bondiola with microporous paper and elastic hanging net is a process that requires time and care to achieve a delicious and safe result. Here is a step by step recipe:
Ingredients:
1 pork loin (approximately 1.5 to 2 kg)
2 kg of coarse salt
Microporous paper (kraft paper or similar)
Elastic hanging net
Dried herbs (optional, for flavor)


Instructions:
Step 1: Preparation of the bondiola
Start with a fresh, clean pork bondiola. You can ask your butcher to prepare it for you or buy it ready-made.
Step 2: Mix salt with herbs (optional)
If you want to flavor the bondiola, mix the coarse salt with dried herbs of your choice. Herbs like rosemary, thyme, or garlic powder can work well. This mixture will improve the flavor of the meat.
Step 3: Cover the bondiola with salt
Spread a layer of coarse salt on the bottom of a large, shallow container. Place the bondiola on the salt and cover it completely with the rest of the salt, making sure it is completely covered.
Step 4: Let it rest in salt
Cover the container with the bondiola and salt with microporous paper. This will help maintain moisture and allow the meat to breathe. Let the bondiola sit in the refrigerator for at least 7 days, turning it occasionally to make sure the salt is evenly distributed.
Step 5: Wash the bondiola
After 7 days, remove the bondiola from the salt and rinse it under running water to remove any excess salt. Then, dry it carefully with kitchen paper.
Step 6: Wrap with microporous paper and tie with the elastic net
Wrap the bondiola in microporous paper and secure the ends with the elastic hang

Customer reviews

4.6 out of 5 stars
4.6 out of 5
7 global ratings

Top reviews from the United States

erik trespalacios
5.0 out of 5 stars Dan lo que prometen.
Reviewed in the United States on November 2, 2023
Size: x5Verified Purchase
Muy difícil de encontrar el papel celofán adecuado. Este sitio vende papel microperforado apropiado para carnes. Excelente. Ya he hecho dos jamones de cerdo y ahora estoy preparando uno de carne de res.
One person found this helpful
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Donnie H
5.0 out of 5 stars Easy to use.
Reviewed in the United States on February 1, 2024
Size: x5Verified Purchase
Great for making capicole.
Helpful
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