of cure for 25 lbs. locally sourced ham to home cure (explain to your butcher or supplier what you want it for; it will have to be ordered especially) 2-1/4 cups curing salt, or 2-1/4 cups coarse sea salt and 2 tbsp saltpeter mixed Scant 1 cup Demerara sugar 1 bouquet garni 2 tsp whole pickling spice. You do not want to pick out a ham that has been cooked, cured, or labeled as enhanced with a solution. We don’t cure for this purpose anymore, but rather to give the ham a great flavor and color.If you don’t have a fresh ham from your own hog you can find fresh ham at a meat market or packing house. Brining takes several days, and it’s essential to the process of making a good ham. Assuming the maximum thickness of the pork is 2 inches (5 cm), the pork will be fully cured at the end of two weeks. https://amazingribs.com/.../pork-recipes/wet-cured-smoked-ham-recipe To dry cure, you mix up your salt and spice mix and coat the meat and hang it in a temperature and humidity controlled space. The dry curing method is used to preserve small cuts of meat, such as bacon and small hams. If you don’t do everything right, the meat will spoil. The curing salt is applied to the surface of the … Some people call this “curing” a ham — brining is a type of curing. If you want a different recipe, just search "making ham", or "curing ham". Although it's commonly eaten around the end of the year, there's always an excuse to perfect the craft ahead of time. It is suggested that you remove the skin to allow the brine (and later, the smoke) to penetrate the meat. When the curing process is complete, the sausage is cooked before serving. Curing and smoking pulls the moisture from the ham to make it safe to store at room temperature. The most popular meat to use is pork, shoulder (picnic ham) or hind leg (leg of ham), but you can make a ham out of just about any piece of meat from almost any animal. Please realize that making a ham from the pigs you have raised is not going to be an immediate thing — it’s definitely a process. 18 lb. Mix cure … Each ham is weighed and cured separately, 1.3 ounces of the mix for each pound of the ham being applied. When the curing is over, rinse each piece of pork very well in lukewarm water. Turn the ham from time to time during the curing time. Brine curing is a popular method for curing meat, especially ham. Grind cooked ham to make a ham salad filling. Once all the fluid has been removed, apply the curing mixture. From the web site: Use 1 oz. When dry curing ham cover the hams completely with a layer of salt for 3 days. If you sing a 7-8 kilo ham you will need a double batch. A ham is spray pumped with a curing solution and the outside is rubbed with dry mix (salt and nitrite). Again, curing is done in the refrigerator and the ham is cooked thereafter. Cure Your Own Ham Steaks. Ham can be made with the bone in or out. The sausage curing method, unlike those previously described, is accomplished by mixing curing salts and spices with ground meat. Some of the state universities have excellent info online and cover the safety aspects well. This method is best for ham, bacon, and small pieces of meat. A major thing to look out for when choosing your ham is to make sure it is labeled fresh. If you cure and smoke a ham and serve it fresh it will taste better than the best commercial ham you’ve ever tasted. Because the ham must be held at a cold temperature for a long time, dry-cured ham was historically done in winter . The curing process is then done in the refrigerator. Use clean tongs and plastic gloves. Serve ham biscuits for a special treat. Day one: Mix the dry rub, and rub the ham, making sure it's well covered. Flavor with finely chopped celery, onion, and/or pickle; moisten with mayonnaise or salad dressing. That will allow the inside curing solution to penetrate the meat more evenly while the outside dry mix solution will be moving towards the inside. Turn the ham over daily so it cures evenly. Combining the wet cure method with spray pumping (artery or stitch). Method 1: Dry Curing. If you can’t control the temperature and humidity, then dry curing is not safe to do. There are three methods to cure meats without adding sodium nitrate: dry curing, brine curing and combination curing. It’s a great meat preservation methods, and it will keep you fed for a long time. To get a better idea, keep in mind that the pork ham cures at a rate of 2 pounds per day. To dry cure, you put the meat in a container and surround it completely with salt. Wiping the ham with a clean paper towel soaked in vinegar will remove any remaining mold. of meat. Periodically drain the liquid away— honestly, I just drained mine once or twice. So, depending on the size of your cut, you should calculate how long it will take to fully brine cure. For the cure: mix together the saltpetre, salt, black pepper and coriander, Bone out the leg of pork and then apply the ingredients inside and out. A properly cured ham will look pink (like commercially cured ham). (Cure one week per inch: If the thickest piece is 1 inch, cure 1 week; if the thickest piece is two inches, cure the whole batch 2 weeks.) How To Cure A Ham (Wet Cure Tutorial) Wet Cured Ham Ingredients: 2 C brown sugar; ½ C pickling spice; 8 tsp “pink salt” (curing salt) 1½ C kosher salt; First things first: get a nice pork leg. Directions . The nice thing is that smoked ham is really pretty easy to cook. Sausage Curing. You can make salt-cured ham in the fridge at a temperature below 40 degrees Fahrenheit, but if you're curing multiple hams, plan to do it in the colder months and use natural refrigeration. When dry-curing, the curing mixture is spread on the surface of the ham. Cure the ham for 75 to 90 days, at approximately 2 1/2 to 3 days per pound of meat. This is the formula for deciding how long to let it cure for: The diameter of your piece of meat in inches + 3 days. Let the ham brine for 14-20 days. A pork sirloin roast can also be used to cure for a small ham. So I decided to try ham steaks so that the density of the cut would be less thick and the whole thing might cure. Rub the cleaned ham with the coarsely ground black pepper. There are two methods of curing, dry or wet. Well, it did, and I have ham I can eat again. The Picnic Ham is economical, and easier to handle because of the size. Curing your own ham is a tasty … A fierce debate has erupted over the correct way to slice ham, with hundreds divided over whether you should be doing it from the top or the side of the festive treat. On the Prague, see the instructions that comes with it. By Tom Sykes 22 December 2011 • 07:00 am . Add scraps of cooked ham to scrambled eggs for added flavor. They cover dry or country cured ham as well. There is both pride and pleasure in unwrapping a neatly trimmed ham, shoulder, or bacon side months after the meat is cured. Curing ham at home is not complicated, and it’s a pleasant way to make sure you have tasty ham in your pantry thought the entire year. IF the brine goes cloudy, make new brine and replace the old brine with that and keep curing it. All you need is fresh hams, a proper cure, and the patience to cure the hams. Curing a cut of pork to make your own home made ham is a lot easier than many people think. The brine consists of curing salt and water to make a liquid solution sometimes referred to as the sweet pickle cure. The time needed to brine or cure a fresh pork ham totally depends on the size of the meat cut. Home-curing ham is easy and beats shop-bought bacon hocks down. Step 3: Smoke the Ham . 5 pound boneless Boston butt, a.k.a. Halfway through the curing time (3½ days), measure out 2 more cups of brine, strain it, and reinject the ham with it. Suggested resources for survivalists: The #1 food of Americans during the Great Depression. To brine a ham is basically to wet cure a ham. of meat or 1 level teaspoon of cure for 5 lbs. (Example: 4 inch diameter ham would be 4+3= 7 days) My smallest one took 6 days, and the largest 8 days. (Example: a 20-pound ham gets 26 ounces of the curing mix.) 2 tsp Spice to taste (thyme for lamb, black pepper & cloves for ham) Prague #1 Cure –optional! Tricks of the Trade. Use thinly sliced ham in a crusty biscuit — large biscuits for family meals, dainty ones for a tea table. Curing hams used to be the best way to preserve pork before there was reliable refrigeration. Cure in the refrigerator for 7 days. The meat should be in a cold environment (such as your fridge) while dry curing. Remove the ham from its wrappings. 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