1938 GOST-style pork ham
A source of protein and healthy fats, this dish supports muscle mass health and promotes satiety. The spicy notes of garlic and coriander give it a rich flavor, making it ideal for a keto diet.
This 1938 GOST-style ham is made from pork with nitrite cure, black pepper, coriander, and garlic. Part of the meat is ground into an emulsion, while the rest is cut into thin strips for a distinct meaty texture.
Divide pork (1000 g) into two parts: 400 g for the emulsion and 600 g for slicing. Grind the first part until smooth and cut the second part into thin strips.
Add water (150 g), nitrite salt (9 g), table salt (9 g), allulose (5 g), black pepper (1.5 g), coriander (1 g), and garlic (1.5 g). Mix thoroughly.
Place the mixture in a covered container and refrigerate at 2-4 °C for at least 3 days. Stir 2-3 times a day.
Before cooking, warm the loaf to 14-16 °C inside. Cook in the oven at 90 °C with convection for 30-50 minutes, then lower to 80 °C, add a tray of hot water, and cook until the center reaches 69 °C.
Cool, dry, and refrigerate to stabilize.
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