Simple Tips About How To Cure A Country Ham

However, the mold resulting from the aging must be removed before the meat is cooked.

How to cure a country ham. Frost the skin side with cure and place the ham in the proper position on wrapping paper. These cured hams are soaked in a saltwater brine and smoked to preserve them. Today, processes may vary but essentially this ham is salty and dry.

This is a process of coating the meat with a salt cure rub which draws out the moisture. Add 2 liters of apple juice and add water until ham is covered. Apply the cure to the ham by opening the hock end and forcing three tablespoons of cure into the opening.

Country hams made at home cannot legally be sold to the public. Curing, salt equalization, and aging. Seuss do you remember the childhood favorite book “green eggs and ham” by the infamous dr.

Blend the saltpeter, salt, and sugar. Longer soaking results in less saltiness. Here is her family recipe.

Cover the ham with more aluminum foil and bake for 15 minutes per pound. It is not safe to consume the mold. Country ham is preserved by curing with a blend of salt, spices and (sometimes) sugar to make what some people say is an “unpalatable” salty, crispy result.

When preparing an uncooked country ham, it must be washed and soaked before cooking, since these hams are dry salt cured. Eight pounds of salt, three pounds of brown sugar, two ounces of nitrate, and one ounce of nitrite. After deciding whole or portioned, one can choose from a fully cooked ham, one of our smoked hams, or a ham from our attic aged country ham collection.

Mix the salt, sugar and black pepper in a plastic bag or a bowl. By making one long, angled incision alongside the leg bone and working to remove the bone (including the knee cap), the home charcutier will reduce the risk of “bone souring” and create a deep cavity that allows their cure to. These steps are outlined in the manual.

Score the ham with long diamond cuts; Many people prefer dry curing as opposed to injecting or immersing the ham with a curing solution. Once the ham is done aging, a.k.a.

Stoney ridge farmer 793k subscribers join subscribe subscribed 46k 937k views 5 years ago Trim & skin outside of the ham; For every 100 pounds of fresh ham, we use eight pounds of salt, two and a half pounds of sugar, and one pound of black pepper.

How to cure country ham the old time appalachian way.with a modern twist! Preheat your oven to 325°f. Well, in this instance you are going to need a green ham instead of green eggs.