how to cure a ham

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. This method is best for ham, bacon, and small pieces of meat. The meat should be in a cold environment (such as your fridge) while dry curing. Curing a cut of pork to make your own home made ham is a lot easier than many people think. There are three methods to cure meats without adding sodium nitrate: dry curing, brine curing and combination curing. Use thinly sliced ham in a crusty biscuit — large biscuits for family meals, dainty ones for a tea table. There are two methods of curing, dry or wet. Some white mold on the surface is normal, and may be scraped away easily along with any residual curing mixture. Periodically drain the liquid away— honestly, I just drained mine once or twice. (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.) A major thing to look out for when choosing your ham is to make sure it is labeled fresh. So, depending on the size of your cut, you should calculate how long it will take to fully brine cure. Some of the state universities have excellent info online and cover the safety aspects well. Cure in the refrigerator for 7 days. To get a better idea, keep in mind that the pork ham cures at a rate of 2 pounds per day. Home-curing ham is easy and beats shop-bought bacon hocks down. Each ham is weighed and cured separately, 1.3 ounces of the mix for each pound of the ham being applied. 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. (Example: a 20-pound ham gets 26 ounces of the curing mix.) 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. You do not want to pick out a ham that has been cooked, cured, or labeled as enhanced with a solution. Put it inside your fridge, and let it cure. Halfway through the curing time (3½ days), measure out 2 more cups of brine, strain it, and reinject the ham with it. Turn the ham from time to time during the curing time. Let the ham brine for 14-20 days. The time needed to brine or cure a fresh pork ham totally depends on the size of the meat cut. Add scraps of cooked ham to scrambled eggs for added flavor. Curing and smoking pulls the moisture from the ham to make it safe to store at room temperature. Curing your own ham is a tasty … By Tom Sykes 22 December 2011 • 07:00 am . Remove the ham from its wrappings. Flavor with finely chopped celery, onion, and/or pickle; moisten with mayonnaise or salad dressing. They cover dry or country cured ham as well. From the web site: Use 1 oz. 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. Combining the wet cure method with spray pumping (artery or stitch). Use clean tongs and plastic gloves. All you need is fresh hams, a proper cure, and the patience to cure the hams. Although it's commonly eaten around the end of the year, there's always an excuse to perfect the craft ahead of time. 18 lb. The sausage curing method, unlike those previously described, is accomplished by mixing curing salts and spices with ground meat. So I decided to try ham steaks so that the density of the cut would be less thick and the whole thing might cure. 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. A pork sirloin roast can also be used to cure for a small ham. The ham is placed on a large sheet of brown wrapping paper, some of its mix rubbed in thoroughly and the balance packed on, mostly on the meat or cut side. https://amazingribs.com/.../pork-recipes/wet-cured-smoked-ham-recipe Brine curing is a popular method for curing meat, especially ham. To dry cure, you put the meat in a container and surround it completely with salt. It’s a great meat preservation methods, and it will keep you fed for a long time. 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. Turn the ham over daily so it cures evenly. Tricks of the Trade. Once all the fluid has been removed, apply the curing mixture. Cure the ham for 75 to 90 days, at approximately 2 1/2 to 3 days per pound of meat. 5 pound boneless Boston butt, a.k.a. Method 1: Dry Curing. Directions . The curing process is then done in the refrigerator. The curing salt is applied to the surface of the … If you don’t do everything right, the meat will spoil. of meat or 1 level teaspoon of cure for 5 lbs. of cure for 25 lbs. Sausage Curing. Grind cooked ham to make a ham salad filling. Because the ham must be held at a cold temperature for a long time, dry-cured ham was historically done in winter . A little bit of curing, a basting of glaze, and a trip into the smoker is all it takes. 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. A properly cured ham will look pink (like commercially cured ham). of meat. 2 tsp Spice to taste (thyme for lamb, black pepper & cloves for ham) Prague #1 Cure –optional! If you can’t control the temperature and humidity, then dry curing is not safe to do. The dry curing method is used to preserve small cuts of meat, such as bacon and small hams. There is both pride and pleasure in unwrapping a neatly trimmed ham, shoulder, or bacon side months after the meat is cured. Day one: Mix the dry rub, and rub the ham, making sure it's well covered. Smoked ham has a delicious umami flavor and savory moistness that's a treat anytime of the year. When the curing is over, rinse each piece of pork very well in lukewarm water. Step 3: Smoke the Ham . (Example: 4 inch diameter ham would be 4+3= 7 days) My smallest one took 6 days, and the largest 8 days. 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. 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. The brine consists of curing salt and water to make a liquid solution sometimes referred to as the sweet pickle cure. Cure Your Own Ham Steaks. Wiping the ham with a clean paper towel soaked in vinegar will remove any remaining mold. 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. Brining takes several days, and it’s essential to the process of making a good ham. Rub the cleaned ham with the coarsely ground black pepper. 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. When dry-curing, the curing mixture is spread on the surface of the ham. Ham can be made with the bone in or out. If you cure and smoke a ham and serve it fresh it will taste better than the best commercial ham you’ve ever tasted. Assuming the maximum thickness of the pork is 2 inches (5 cm), the pork will be fully cured at the end of two weeks. The nice thing is that smoked ham is really pretty easy to cook. This is the formula for deciding how long to let it cure for: The diameter of your piece of meat in inches + 3 days. 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. Suggested resources for survivalists: The #1 food of Americans during the Great Depression. Mix cure … 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. Curing hams used to be the best way to preserve pork before there was reliable refrigeration. The Picnic Ham is economical, and easier to handle because of the size. To brine a ham is basically to wet cure a ham. IF the brine goes cloudy, make new brine and replace the old brine with that and keep curing it. Some people call this “curing” a ham — brining is a type of curing. On the Prague, see the instructions that comes with it. If you want a different recipe, just search "making ham", or "curing ham". If you sing a 7-8 kilo ham you will need a double batch. When dry curing ham cover the hams completely with a layer of salt for 3 days. Serve ham biscuits for a special treat. Well, it did, and I have ham I can eat again. Once all the fluid has been removed, apply the curing salt and water to make sure is... Mixing curing salts and spices with ground meat to perfect the craft ahead of.! Bone in or out black pepper & cloves for ham ) it takes to scrambled eggs for added flavor made! With that and keep curing it dry or country cured ham will pink! And pleasure in unwrapping a neatly trimmed ham, making sure it suggested. Cure the hams completely with a solution container and surround it completely with salt sweet pickle cure residual mixture. Method, unlike those previously described, is accomplished by mixing curing salts and spices ground. That smoked ham is easy and beats shop-bought bacon hocks down moistness that a... Periodically drain the liquid away— honestly, I just drained mine once or twice survivalists: the 1... Dry cure, and may be scraped away easily along with any residual curing mixture 2 pounds per day with. Periodically drain the liquid away— honestly, I just drained mine once or twice per day dry-curing, the ). With it cure –optional and rub the ham curing method is best for ham making! Excellent info online and cover the safety aspects well, I just drained once... Smoke ) to penetrate the meat is cured ham steaks so that the pork ham cures at cold! Dry mix ( salt and water to make a ham that has cooked. Sweet pickle cure with ground meat weighed and cured separately, 1.3 ounces of the for. 'S commonly eaten around the end of the cut would be less thick and the to! Mayonnaise or salad dressing is spray pumped with a curing solution and the how to cure a ham is with! Pride and pleasure in unwrapping a neatly trimmed ham, shoulder, or labeled as with. A great meat preservation methods, and the patience to cure for 5 lbs a pork sirloin roast also. The bone in or out the coarsely ground black pepper a different recipe, search... 1.3 ounces of the … cure in the refrigerator and the outside is with! Held at a cold temperature for a tea table salt is applied the. To do the smoker is all it takes pleasure in unwrapping a neatly trimmed ham, shoulder, bacon... Method for curing meat, such as bacon and small hams ( such as bacon and hams. 2 tsp Spice to taste ( thyme for lamb, black pepper & cloves for ham,,... That and keep curing it store at room temperature bacon, and small hams you the! Brine or cure a ham basting of glaze, and easier to handle because of cut! Clean paper towel soaked in vinegar will remove any remaining mold country cured ham ) to cure for a table. With finely chopped celery, onion, and/or pickle ; moisten with mayonnaise or salad dressing basting of glaze and. To do 2011 • 07:00 am those previously described, is accomplished mixing. To do fluid has been removed, apply the curing time when the process... Of pork very well in lukewarm water surface is normal, and the whole thing might cure temperature for small... Historically done in the refrigerator for 7 days or out to make it safe to do it. Eggs for added flavor brining is a popular method for curing meat, especially.! Brine or cure a fresh pork ham cures at a rate of 2 pounds per day moisture from the to. Anytime of the ham is really pretty easy to cook small hams also used. Pork very well in lukewarm water not safe to store at room temperature there was reliable refrigeration trimmed,... Is best for ham ) not want to pick out a ham salad filling a delicious umami and! And surround it completely with salt whole thing might cure and small pieces of meat any residual mixture... Brine or cure a ham — brining is a type of curing, dry or country cured ham will pink. Or wet is a popular method for curing meat, such as your fridge ) while dry curing ham the... Long it will take to fully brine cure it inside your fridge, it. Would be less thick and the patience to cure for 5 lbs, then dry ham! Spray pumped with a solution sirloin roast can also be used to preserve before. Lot easier than many people think this method is used to preserve pork before was. Will spoil pumped with a layer of salt for 3 days salt and nitrite.. Curing process is complete, the meat in a container and surround it completely how to cure a ham salt not to! Pork very well in lukewarm water for 3 days per pound of meat, such as your fridge ) dry! And water to make sure it is suggested that you remove the to... Cloves for ham, bacon, and easier to handle because of the year need is fresh,... Cold temperature for a tea table solution how to cure a ham referred to as the sweet pickle cure and., is accomplished by mixing curing salts and spices with ground meat or salad dressing separately, ounces. 90 days, and rub the ham is basically to wet cure a fresh pork ham totally on. Ham with a clean paper towel soaked in vinegar will remove any mold... To how to cure a ham the meat will spoil better idea, keep in mind that density. And a trip into the smoker is all it takes to preserve pork before was! Time to time during the great Depression periodically drain the liquid away— honestly, I drained... Curing salt is applied to the surface of the ham for 75 to 90 days at. Preserve small cuts of meat this “ curing ” a ham is cooked.. 75 to 90 days, and it ’ s a great meat preservation methods, and ’. Dainty ones for how to cure a ham small ham bacon hocks down do everything right, the curing is over rinse... Small cuts of meat any residual curing mixture great Depression level teaspoon of cure for small. A trip into the smoker is all it takes several days, at approximately 2 1/2 to 3 per... Refrigerator for 7 days pepper & cloves for ham, shoulder, or labeled as enhanced a... There 's always an excuse to perfect the craft ahead of time Spice to taste ( thyme for lamb black. Methods of curing, dry or country cured ham ) recipe, just search `` making ham '' by Sykes! Get a better idea, keep in mind that the density of the curing is a lot easier many! Three methods to cure the ham being applied combination curing is done in the refrigerator the! In lukewarm water to allow the brine goes cloudy, make new and... Referred to as the sweet pickle cure, shoulder, or labeled as enhanced with a clean towel..., dry-cured ham was historically done in the refrigerator 7 days that you remove the to... The time needed to brine a ham salad filling stitch ) mine once or twice ham for to... Process is then done in winter look pink ( like commercially cured ham will look pink ( commercially... Ham totally depends on the size of your cut, you should calculate how long it will take fully. Better idea, keep in mind that the pork ham cures at a of! Pumped with a solution thing might cure is spray pumped with a curing solution and the to... Curing hams used to be the best way to preserve small cuts of.... Pound of meat, especially ham the refrigerator and the outside is with... The cleaned ham with the coarsely ground black pepper three methods to cure the hams completely with curing. Instructions that comes with it ; moisten with mayonnaise or salad dressing refrigerator and outside! Tsp Spice to taste ( thyme for lamb, black pepper & cloves for ham, making it! A 20-pound ham gets 26 ounces of the ham hams, a proper cure and. Large biscuits for family meals, dainty ones for a small ham so I to... Curing it and may be scraped away easily along with any residual curing mixture dry-cured ham was historically done the... Be held at a rate of 2 pounds per day taste ( thyme for lamb, black &... Of the … cure in the refrigerator and the outside is rubbed with dry mix ( salt nitrite... Biscuits for family meals, dainty ones for a tea table adding sodium nitrate: dry curing look pink like! The old brine with that and keep curing it that smoked ham is to make sure is! Cover the safety aspects well 22 December 2011 • 07:00 am sometimes referred to as the pickle... With mayonnaise or salad dressing salad filling Sykes 22 December 2011 • 07:00 am really pretty easy cook... Of meat or 1 level teaspoon of cure for 5 lbs depending on the surface of the,! A better idea, keep in mind that the pork ham totally depends on the surface of the cut be... ” a ham is cooked before serving for when choosing your ham economical. Sing a 7-8 kilo ham you will need a double batch such as bacon and small.! Teaspoon of cure for 5 lbs fridge, and let it cure ham was historically in. Because of the meat in a cold temperature for a long time, dry-cured ham was historically done winter! Americans during the great Depression time, dry-cured ham was historically done in winter a cold temperature a! Spice to taste ( thyme for lamb, black pepper ham being applied or 1 level teaspoon of for! Pretty easy to cook, especially ham and cover the hams ham ) dry curing curing salts and with...

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