Ham and cheese

100% pork and mozzarella

1.75% salt
0.25% cure #1
0.1% cardamom
0.05% nutmeg
3% dry milk and 10% cold water

Sharpen your chef knife and cut the meat into thin (about 3 mm) strips. Mix spices with
salt and mix well with meat. I use a vacuum bag, vacuum the meat and leave the bag in
the fridge for 3 days. After that, grind about 1/3 of the meat on a fine (3 mm) mesh,
mix the minced meat until emulsified, add non-fat milk powder, mix again and add
water and the remaining meat, mix well again, add 10 to 15 % of meat weight
mozzarella, stuff this mix into the casing, leave to warm up until room temperature and
sous vide to an internal temperature of 71 C. Leave in the refrigerator overnight