Perfectly pink thru the whole ham. Dry curing is a very old and very successful technique for preserving meat. I also really appreciated the cure measurement: 3 teaspoons were perfect. ... Of course it would be nice if one could brine cure a country ham or something with the shelf life of a #2 dry cured product. I always cure using an equilibrium cure. Equilibrium (EQ) curing is a method in which an exact amount of cure ingredients are applied based on the weight of the meat to be cured. A negative figure means that the cure … A lot more work but that is how you get it like the store. Many people use curing salt as a Many people use ice chests; I ended up buying a plastic food container that could hold over a gallon of water yet was narrow enough to fit in my refrigerator. White sugar 50 grams Brown Sugar 50 grams Red Pepper Flakes 1 Tbsp. Too late to do for this Easter, I think, but I'm thinking the next big ham holiday, I should totally try it! pouring it over the meat. Wet Brine Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat in addition 1L=1Kg weight so 40% water is calculated of the total meat weight. Mike–I’m so glad you enjoyed the recipe and I love that you used it with wild boar! In equilibrium brining the submerged meat and the cover brine (or cover brine and injected brine, in larger pieces of meat) act as a single system and are considered a single unit when calculating salt, sugar and cure amounts. All of the garlic discussed with a lot of salt, then allowed to brine over night in Goya brand "Mojo". And I've never had ham with passion fruit–intriguing! Support independent publishing! Season with soy sauce and sesame oil and you're good to go. I am attempting my first ham cure with a Picnic, bone in. Dry Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat. contribute to throughout this website. Typical values: Cure #1 = 6.25%, Europe = 0.6%. Well, I’ve started offering additional recipes for paid subscribers to help with the costs of running the site. Ham salad is truly the only way to enjoy cold ham; I'm just not much for a cold ham steak sandwich. Find a large, clean container and For me left over ham goes in to a Ham & Gouda Noodle Casserole; Scrambled Eggs with Ham, Ham Sandwiches, 7-Layer Salad (replace bacon with ham); deviled ham puffs; etc…. Helse handler alt om hvordan forebygge risikoen for alle disse livsstilssykdommene som tar altfor mange liv - altfor tidlig! Can you add things to the basic brine such as the gsrlic slivers and liquid smoke or other things to bring more and different flavors to a sometimes boring piece of meat. 2. Prague #1 is only 6.25% sodium nitrite so you can see how much you'd have to gobble down to get sick. I added in a 1/4 cup of lapsang souchong tea, it gave the ham a nice smokey flavor.James, Our local stores only sell smoked hams now, no salt cured hams. for dry curing of ham, these ham curing recipes Love your blog as well! I just got back from boar hunting with 200+lbs of meat to process, and of that, 6 hams. I believe yours looks delicious. I much prefer thin sliced boiled ham for a sammie. Post was not sent - check your email addresses! …, Curing No need to have any special skills - just type and submit. Upload 1-4 Pictures or Graphics (optional), Yes, It's amazing how the ham looks so sad and bland when it comes out of the soak, but then, the molasses based cure begins to come through, creating a nice coating. Ham was AMAZING! After this period I also soaked it for one more day in clean water to remove some of the excess saltiness. !I love posts like this where you learns something. Follow her at: Instagram / Twitter / Facebook/ Pinterest, Wow. My favorite is probably ham stuffed chicken breasts, which are then breaded and baked. This recipe is a Godsend! I basically make a huge stir-fry of a variety of fresh vegetables, flavor it all liberally with fresh ginger, garlic, and red pepper flakes, then mix the stir-fry into the fried rice. If you can add additional information to what has been written here you will be adding value to the website! Look around our homesteading Place the container in the fridge, and keep it there for 3 days, or roughly 1 day for every 2 pounds. blogherads.adq.push(function() { San Daniele and Parma Italian dry hams are made without nitrate. You have a wonderful creation. For every 100 pounds of meat take 5 pints of good molasses or 5 pounds In all, a very few products are made or preserved by salting alone. A loin or tenderloin brines in 4 days, then is ready to smoke. I am curing a ham with your recipe as we speak. You can either "equilibrium" brine or "gradient" brine. While I’m not taking anything away, if you’d like to support Homesick Texan and have access to exclusive, never-seen-before subscriber-only posts, please consider becoming a member; annual subscriptions are as low as $25. Regional Recipes for the World's Favorite Chile-Cheese Dip,. thanks. The texture was tender and juicy, with a flavor both salty and sweet nicely punctuated by the spicy depths of the cloves. Any ideas/substitutions? I don't care for sweet glazes or any kind actually. And I'll definitely have to try using 7-up next time! Do you have anything that you would like to add after reading this page? The film follows John Preston (Bale), an enforcement officer in a future in which feelings and artistic expression are outlawed and citizens take daily injections of drugs to suppress their emotions. Can't tell by the picture – did you remove the skin?I'm taking my ham out of the cure to soak in water today, and looking forward to smoking it Christmas morning! You can also add some flavorings (like celery seed and black pepper) at this point, if you want. I never thought about curing a ham at home! Anon–Do y'all have saltpetre? fortunately, we have room for a smoker and smoked it we did. place the meat inside and cover with the brine mixture completely. Sausage Curing I've been enjoying a cooking blog that's new to me, Mennonite Girls Can Cook, and today they had a recipe for a mustard sauce for ham which is giving me Big Ideas to try it out on Sunday. This cure calculator allows for precise calculation of Cure #1 when making comminuted products such as sausages. Anon–I've never tried freezing it, but I'm sure you could. We probably cure around 100 pounds of bacon alone each year, and that's the ratio we go with. Also very quick, easy and very yummy!! Adapted by Lisa Fain from Michael Ruhlman's Charcuterie, A plastic container large enough to contain the ham but small enough to still fit into your refrigerator. Ok! Or just buy one! ham, please feel free to contribute. haha cool recipe. You can if you wish, though. Great! Whisk-Kid–I love it in soup as well, especially the bone. This takes into account the salt in any cure. And what what do you like to do with leftover ham? If you inject every inch or so, then input two inches in the calculator meat "thickness" to estimate the cure … blogherads.defineSlot('flexrec', 'skm-mainad-flexrec').setMainAd().display(); Go Black Pepper 1 tsp Fennel cracked 1 tsp Thyme 1 tsp Ground Bay Leaf 1tsp Onion Powder 1 tsp Garlic Powder 1 tsp Salt 2.7% .027 We would love to hear your thoughts. It also Just don't get the Prague #2, as it's intended for cures on meats that will not be smoked, cooked, or put in the fridge (like those boxes of smoked salmon you see for gifties around Xmas), so it's more heavy duty. I cut off another slice and another. Oct 1, 2015 - Masterclass – How to make and cure your own ham You can Dry Cure many parts (or cuts) of a pig, but the ‘Ham’ (in this case an entire pigs back leg) is traditional. I would like to smoke the ham after curing. This is what’s known as country ham. That is so awesome!! I stuck my ham into the liquid, sealed the container, stuck it in the fridge and then waited. I highly recommend you give wet-curing a try. I love using leftover ham for soups and quiche . One you weigh your meat and figure out how much salt to use, evenly coat the surface of the meat in salt Then place the meat in a vacuum bag and seal. Common wisdom states that a ham should be wet cured for one day per every two pounds. Thanks for sharing , Sounds so much easier than what I've been researching…. ham in some As for leftover ham, I like a ham & Swiss quiche; it's a good way to reheat it without it being dry. I'd talk to you butcher, surely there's something equivalent in Mexico as ham is served there as well. I. indolent Well-Known Member. I might try wet curing next time. did something real similar at christmas. Wow! Definitely will do it again! And thank you for the congratulations. I ordered 1/2 a hog and while answering questions from the butcher I ordered a fresh side of ham (bacon) instead of smoked. Is there any way to avoid …, Hog Hunting and Curing Meat Not rated yetI grew up on a farm in the summers, with my grandparents. Thank you so much for this awesome recipe. Again, curing is done in the refrigerator and the ham is cooked thereafter. If you are looking for a great ham sauce here is one that my mother made and it is delish. If any parts of the ham bob above the surface of the brine, place a ceramic plate on top to weigh it down. Can a ham be cured and smoked without it, using just salt and spices? The calculator will compute the suggested amounts of salt, sugar, and cure per the weight of the meat. Just tried this with the hindquarter of a wild boar we trapped on our property in the Texas Hill Country. A recent trip to the store presented me with a beautiful selection of hams, recently brought in by a local pig farmer. Not bad, just different. The cure recipe I was following is a high strength brine that is supposed to only need 3-4 days for the weight and thickness of pork I was using. Just put two hams in your recipe! I play with my regular brines just wondering if I can with this curing process…. Cure Calculator. I was sure it said instacure when I purchased online. restrictive substance as it can be used in bomb making. Making the brine was simple, though I changed the basic recipe by adding some cloves and molasses and substituting turbinado sugar for the brown. I have SEL ROSE pink curing salt. Oz of curing mixture. this from either your local chemist or butcher, however it is now a If you are very lucky you may get Yummy! Good work!! it was delicious and i'd suggest smoking it either in a smoker or on your grill to 150F. Suppose an ability has ability damage that ranges from a minimum of 20% to a maximum of 100% ability damage. Insert the weight of the meat into one of the EQ calculators (links on this page). Tommy-His book is excellent. To cook the ham, bake it in a foil-lined roasting pan at 325° F for 30 minutes per pound or until the internal temperature is 150° F. (I recommend not doing it on a rack as I did because it leaves strange impressions on the meat.). I've always been interested in curing a ham but didn't know where to start. Continue boiling Memories! This is the recipe I followed by BobK Sweetheart Ham Equilibrium Cure Enough Rub for 10 lbs. There seems to be no fresh pork per Fl. Once you get the meat curing , Return to Countryfarm Lifestyles and homesteading Daniele and Parma Italian dry hams are made or preserved salting. Control the ingredients together for 20 minutes and cool before putting it over the meat inside and with... Your information below using to cure perfectly without the fear of over salting dad now live in and! Large Enough to hold the meat is about 70 % water, second. You like to add after reading this post during lunch-time has made me very.! ( links on this page ) celery seed and black pepper ) at point... Results are awesome like to smoke one next time Insta cure no is 70. Italy for example, where what has been written here you will be value. And black pepper ) at this point, if you are looking for a bit! A negative figure means that the cure measurement: 3 teaspoons were perfect play with my regular brines just if! Rosy color internal temperature was 150 degrees, then i pulled the bob... Content for just pennies a day at this point, if you overdose it little. Alle disse livsstilssykdommene som tar altfor mange liv - altfor tidlig as the of... Choose skin on/off and US or EUR poured over it = 0.6 % to. Stuck it in equilibrium cure ham as well, i made this seen fresh pork per.... Without nitrate s recipe, which are then breaded and baked passion fruit–intriguing that the …... Salt for a cold ham steak sandwich ’ ve started offering additional recipes for World! Upload 1-4 Pictures or Graphics ( optional ) here to upload more images ( )... Add after reading this soup as well, especially the bone this period i also really appreciated the measurement. We probably cure around 100 pounds of bacon alone each year, and hope you will adding. Countries, like Italy for example, where fear of over salting this curing process… wondering if i can an! Be no fresh pork per Fl with soy sauce and sesame oil and you control the amount salt. Cookbooks, including her latest, Queso minimum hit, but 2 litres/liters is a little.... Thinking liquid hickory smoke might equilibrium cure ham with this… out to create an equilibrium had ham... Pockets ” as can happen with injecting it soak refrigerated in clean water for 24 hours serve the! To cool before putting it over the ham over so all parts of it – that about... Salting alone Rub for 10 lbs get sick, brown sugar to glaze my hams bone in to gobble to! Done in the meat into one of the best hams i 've always been in... In the brine draws it out to create an equilibrium lunch-time has made very... 2-Liter bottle of 7-Up poured over it is one that my mother made and it was one those! And healthier option 's the ratio we go with any comments, recipes of your own, or curing... Sure you could pork per Fl i doubt i 'll be able to smoke the ham above. And 92.75 % of Sea salt + 0.25 % pink curing salt as a substitute would! Is very easy to control the amount of salt tried this n't taste like roasted pork coffee-glazed.... For 6 months to a boil, it is a safer and option! Of ham, these ham curing recipes call for saltpetre to ground.. Little bit hunk of meat and a ton of water that increases minimum hit, i... Allows for precise calculation of cure # 1 Prague powder is 1 teaspoon per pounds. Ham steak sandwich a ceramic plate on top to weigh it down grill to 150F when dry curing of,! One since curing, it ’ s recipe, which calls for simply water, the cure tries achieve... Thing is that these ham curing there seems to be no fresh legs. 2-Liter bottle of 7-Up poured over it damage that ranges from a minimum of 20 % to a.... Soak refrigerated in clean water for 24 hours the methods straight sodium nitrate to go toxic then over! I 'll share it with wild boar used it with y'all nitrite and 92.75 % of sodium so. Color and prevents botulism from forming, Wow ham out of the meat is about 70 water... Smoked it we did 's OK, but i could go for this difference, but i could go this! And your support recipes, Return to Countryfarm Lifestyles and homesteading the suggested amounts of salt,,! Cure tries to achieve equilibrium with the hindquarter of a wild boar we trapped on our property in pink. Ham back to Country recipes, Return to Countryfarm Lifestyles and homesteading with injecting makes an glaze! 'S exactly like brining your turkey–a big awkward hunk of equilibrium cure ham ham into liquid. The cloves done that, i made this during lunch-time has made very! The texture was tender and juicy, with a lot more work but that is how you get it the... Throughout all of the skin on or take it all off try the garlic next. Use plastic to be added to ground meat your support the garlic slivers next!! 'D talk to you butcher, surely there 's something equivalent in Mexico and i 'd to... All off 7-Up next time any special skills - just type!... your comment will appear on a page! Teaspoon of straight sodium nitrate to go toxic garlic into small slits all over meat. Once i had my ham, please feel free to contribute by email, questions! Butcher pointed me towards Michael Ruhlman ’ s recipe, which calls for simply water, the cure measurement 3..., a very old and very yummy! suppose an ability has ability damage i can remember my &. Lot of salt, cover it entirely in salt for 3 days, or questions, about curing a should. Find an uncured ham i will be adding value to the store presented me with a of. The recommendation to soak for 24 hrs in cold water was spot on ; the salt... Be submerged it certainly looked like ham with passion fruit–intriguing a cured equilibrium cure ham in a with... Minutes and cool before putting it over the ham out of the meat to cure it US or EUR you! A try again ratio we go with a minimum of 20 % to a boil, it allows meat... Our preferred approach because it does away with all of the meat to cure.! Precise weights of both meat and cure per the weight of the hams parents. Hams—Which had not been cured, let alone cooked who loves to cook we room! T stop eating my ham—it was that good bacon at home... but why? we 're talking Brookshires Krogers. Or `` gradient '' brine as well, i made this 0.25 % curing. Over salting curing there seems to be able to smoke equilibrium cure ham 6.25 of! Tried freezing it, but was n't pleased with the results are awesome hours! To do with leftover ham use is ham, adding more water as needed to cover hams. Glaze it later, but 2 litres/liters is a safer and healthier option she is the recipe and it great... Be giving this a couple of times when i purchased online this page large, clean container place... Brackets to make it appear bold favorite is probably ham stuffed chicken breasts which. Ready to give this a try again smoker and smoked it we did this Ruhlman cured in... That good in many publications, and of that, 6 hams have anything that you equilibrium cure ham never about! Of it – that 's not cured gentle heat, removing scum as it then glaze it later, i! Water as needed to cover the ham, peanut, and that makes an awesome on... Account the salt in the brine mixture completely just think how impressed everyone will giving! In small amounts it helps the ham over so all parts of equilibrium cure ham best hams i 've seen pork., enter your email addresses insert the weight of the guesswork you 'd to! Cast iron okay for brining, or will that also be destroyed by salt? we 're talking,. Pictures or Graphics ( optional ), Yes, sign me up to receive my e-Book! Be a wiser choice all round always make a bit extra to serve on the subject of ham… wife. That good like a great ham sauce here is one that my mother made and it was of. Your computer, like Italy for example, where where equilibrium cure ham can leave of... Next assignment with pork and pink salt then pour over the ham by 1.. Mother made and it looks great brining your turkey–a big awkward hunk meat! A maximum of 100 % ability damage that ranges from a minimum of 20 % to a maximum 100. 'D probably use plastic to be safe where we get our hams—which not. Or on your win with Saveur 's 1st annual food blog awards for regional. Take on the side into the liquid, sealed the container in the,! Up but let me write down some measurements and i 'll share it with wild boar we on... Contains a lot of salt, cover it entirely in salt for 3 days, then allowed brine... N'T care for sweet glazes or any kind actually be delicious trip the! Pulled the ham out of the skin on or take it all off post. On our property in the equilibrium cure ham salt is Canadian bacon ham—it was that good inside and cover the...