Torihamu

While searching for ways to make deli meats at home I stumbled onto this stuff called Torihamu. Sounded so interesting I had to try it. I found out it is well known in Japan, it is much like a deli meat without all the chemicals in it, easy to make, does remind me of ham (kinda) and really is very good.

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Difficulty: Easy

Prep Time: 49 hours (marinating and soaking)   Cook Time: 1 hr  

Ingredients

3 pounds boneless, skinless chicken breasts

1 large Ziploc bag

6 tablespoons honey (you can use brown sugar, molasses, or reg white sugar)

3 tablespoons salt (I used kosher)

Directions

Mix all the marinade ingredients in the Ziploc bag.

Pat dry the chicken breasts. At this point you can add what ever spices you think you may like. I added 2 tablespoons liquid smoke and some cracked pepper. Some like crushed rosemary or thyme…your choice.

Place chicken breasts into bag and squish around well to coat. Work out all the air and seal. Place in fridge for 48 hours.

After 48 hours, rinse off the brine, and soak in water for 1 hour.

Pat dry. At this point you may add a little more seasoning if you think it needs it. I just added a little more pepper.

Now you can tie it up with twine into a roll. I didn’t have any so I used crochet thread. Just be sure it is cotton thread.

Lay it in a pan. I used foil and sprayed a little non stick just to be safe. Bake it uncovered at 235 degree for about 1 hour. It will look like it isn’t done, but it probably will be. I cut into the thickest part to make sure, because I don’t own a meat thermometer. But if you can check it that way, and if it registers 165°F, it should be done.

Let it cool slightly, then wrap in foil and let get cold in fridge.

Categories: Main Dish, Poultry, Substitutions

Submitted by: marymac on November 14, 2011