How to make a fiber from hams

Making a fiber from hams involves a series of steps to process the meat into fibers. Here's a basic outline of the process:

1. Selection of Hams: Choose high-quality hams with good muscle content. Lean cuts are preferable for fiber extraction.

2. Preparation:

   • Trimming: Remove any excess fat, bones, and skin from the ham.
   • Cutting: Cut the ham into smaller, manageable pieces to facilitate further processing.

3. Grinding:

   • Use a meat grinder to grind the ham pieces. This helps to break down the muscle fibers and connective tissue.

4. Cooking:

   • Cook the ground ham to a temperature that allows for the separation of muscle fibers. This can be done through boiling or steaming. The cooking process helps to soften the connective tissues, making it easier to extract the fibers.

5. Fiber Extraction:

   • After cooking, manually separate the muscle fibers using a method called "hand pulling" or "shredding." This can be done with forks or specialized meat shredding tools.

6. Rinsing and Draining:

   • Rinse the separated fibers with water to remove any excess fat and other soluble components. Drain thoroughly to remove excess water.

7. Drying (Optional):

   • If a dry fiber is needed, the fibers can be dried using a dehydrator or an oven set to a low temperature. This step is optional and depends on the desired final product.

8. Packaging:

   • Once the fibers are prepared, package them in airtight containers to maintain freshness.

This method essentially follows the same principles used in making pulled pork or shredded meat products but focuses on the extraction and preparation of the muscle fibers.