notice.style.display = "block"; For one ham start with 6-8 cups of mix. 5 pound boneless Boston butt, a.k.a. When curing ham the two most common curing methods are wet curing and brine curing. Curing is a simple process steeped in tradition: however, there is more than one way to cure a ham. To help you be better prepared for food handling safety, let’s take a look at the difference between the two and what that means for you, the consumer. Place on a cooling rack, over a sheet plan. ). This is the more popular cured ham that most people eat and are familiar with. Wrap the paper tightly and smoothly around the ham to hold the cure in place, and place it in a stockinette. Use a stiff brush to scrub the surface of the ham; then allow it to dry. nitrite WET curing calculator: Jan 2017 ... tubular or cone (like a ham or tenderloin) Results ... You might wonder why the projected cure time is around half as long for a cylinder of meat, as compared to a flat slab of the same thickness. Cured ham is a popular choice because of its unique taste. 1 pink salt A plastic container large enough to contain the ham but small enough to still fit into your refrigerator .hide-if-no-js { Continue boiling until the salt and sugar have dissolved. The color of […] Mix cure with cold water. Old Fashioned Recipe for Curing Ham. Below we provide a brief overview of dry curing versus wet curing along with the benefits of our chosen methodology. Use clean tongs and plastic gloves. Wet Cured Ham Ingredients: 2 C brown sugar ½ C pickling spice 8 tsp “pink salt” (curing salt) 1½ C kosher salt Place salts, sugars, spices, and molasses in large food grade bucket.. 2. It’s easier than you might think! Holidays Just Got Better with Whole Ham as the Leading Entrée! Use Our Convenient Store Locator to Find Out Where to Buy Our Country Ham. Place the pork leg in a large food grade container (or in a brining bag). Did you know that there are two ways to cure a ham? Fresh, uncured ham is an unpreserved leg of pork, whereas cured ham is processed ham that is preserved through wet or dry curing that may include smoking. It is important to know if the ham you buy is dry cured or wet cured, as this will make a difference in how you cook, serve, and store the meat. Lock the plate in place to keep it submerged. Then pour FOUR quarts of cold water into the bucket. Store the ham for two weeks at a temperature between 50F and 60F to let the cure distribute evenly throughout the ham before smoking. Other ingredients can be added to the brine, including sugar, liquid smoke, nitrites, and other flavorings. Ham is made from the hind leg of a hog. 2 It is important to your health that you know what kind of cured ham you are dealing with and follow the food safety instructions from the FDA found here. Let the meat brine for 7 days (~1 day for every 2 pounds of meat) in a refrigerator. timeout Ballistic BBQ is all about traditional "Low N Slow" barbecue and grilling. Once you have your green ham, you’ll need to rinse it off and pat it dry. Try wet-curing your Christmas ham, for example, and then finishing it off in the smoker for a delicious recipe. Mix the Curing Ingredients Mix 2 pounds (0.9 kg) of non-iodized salt and 1 pound (0.4 kg) of white or … Pour the cold brine over the ham so it is covered. The temperature will need to be between 36 and 40 degrees Fahrenheit. For every 100 pounds of meat take 5 pints of good molasses or 5 pounds of brown sugar, 5 ounces saltpetre, 8 pounds of rock salt and add 3 gallons of water to a pot. 3-2-1 Method For Smoking Ribs: Secret Conversation Betw... Grilled Bone In Ribeye Steak On The Kamado Joe, How to Trim a Brisket for BBQ Competition, How To Smoke Fresh Ham On The BBQ (+Honey Mustard Glaze! ); Cut into the fat beneath the skin but not into … (336) 670-3401, Dry vs. })(120000); Additionally, add enough ice water to completely cover the meat and then some. Please reload CAPTCHA. Take a fresh ham with skin on, wash off in water and pat dry. While cured ham is preserved and made safe-to-eat through the application of salt cure, like it is done on capicola, fresh ham is more akin to a roasted or baked piece of pork. Bring TWO quarts of the water to a boil and then pour over the dry ingredients in the bucket. Just a Trim. Stir to dissolve.. 3. Turn the ham from time to time during the curing time. Store the ham cold. Place the remaining cure on the cut surface of the ham. Time limit is exhausted. by Hobe’s Country Ham | Mar 5, 2019December 5th, 2018 | Country Ham Blog | 0 comments. Watch this video and follow the guide below to learn this simple yet essential process…. Find us on YouTube, Your email address will not be published. This bed of curing …  =  Stir until well combined.. 4. Making a simple brine, and then adding the nitrites in the curing salt (which will cure the meat) is all it takes to wet-cure meat.  ×  The curing process may also include adding a combination of sugar, salt, and other flavors. Dry Cured Meats. Now boil the 8 cups of water. (Example: 4 inch diameter ham would be 4+3= 7 days) My smallest one took 6 days, and the largest 8 days. }. If you draw the moisture out and drive the salty cure in, then undo part of this by soaking it in water, the ham won’t know whether it’s coming or going. Your email address will not be published. Check the suggested recipes down below if you are looking for ideas. Cure Your Own Ham Steaks. When Smoking Ribs… To Wrap? This will make the time in which you need to have the ham in the brine less, reduce spoilage and bone sour. The need med from a lack of refrigeration. IF the brine goes cloudy, make new brine and replace the old brine with that and keep curing it. Whisk to dissolve. setTimeout( Wet Cured Ham, on the other hand, is cured using a mixture of salt and water called brine. if ( notice ) 2 I boil the water to sterilize it as much as possible and to make it better dissolve the sugars. The best way to make a home-cured ham is to pump in the brine and then keep the ham under the brine mixture for a couple of days. Make sure the water completely covers the ham. Well, it did, and I have ham I can eat again. How to Cure a Ham - How to Cure a Ham at Home. or Not To Wrap? Periodically drain the liquid away— honestly, I just drained mine once or twice. Required fields are marked *, Designed by Elegant Themes | Powered by WordPress, Amazing “Crispy” Seared Beef Steak Recipe, How To Cook a Ribeye Steak for Steak Contest. Put it inside your fridge, and let it cure. USDA has established regulatory limits for the addition of sodium nitrite at 120 ppm (0.012%) in So I decided to try ham steaks so that the density of the cut would be less thick and the whole thing might cure. }, pork butt roast (here’s a link to show you what you’re looking for) 1 1/2 gallons of cold water; 1 1/2 cups of brown sugar Time limit is exhausted. But you can leave the skin on if you want, as long as you make some cuts all the way down to the fat but not into the meat. Remove from brine. Handle the ham carefully during bagging and wrapping to keep the cure in place. Boil over a gentle heat, removing scum as it rises. Put a layer of curing mix on the tray to act as a bed for the ham. 2. You can leave the ham on a table or shelf until the cure is wet, which helps keep the cure in place. Any part of the ham exposed to the air can spoil, ruining the entire effort. Ever wondered how to cure a ham at home? Lastly, add 7 tablespoons of the Prague powder. Dry curing has been a part of the human tradition for centuries. The curing process involves injecting the pork with a mixture of chemicals such as sodium nitrate, sodium phosphate, potassium chloride, and sodium erythorbate along with other ingredients like salt, brown sugar, water, and flav orings. Your email address will not be published. Mix up your brine cure. First things first: get a nice pork leg. You'll find that these recipes and techniques are explained in detail and made easy enough for even the most novice outdoor chef! This does about 30 lbs of meat. Instead, put your ham in a large cooking pot, cover with water, bring to the boil and simmer very gently for 2–5 … Pour the brine over the meat. Your email address will not be published. Your ham is now ready to cook! Instructions 1. Let the ham brine for 14-20 days. It is suggested that you remove the skin to allow the brine (and later, the smoke) to penetrate the meat. How to Salt Cure Ham at Home. © 2020 Hobe's Country Ham, North Wilkesboro, NC After all, to reach the center, … Cured ham can be safe in the refrigerator from anywhere from 3 days to 3 months depending on what type it is. Rinse well under cold water. Make the brine: Place the coarse salt, sugar, pickling spice, curing salt, and 3 quarts hot water in a … Bring the mixture to a boil, then pull it off the heat and allow it to cool down. Place the ham in the brining solution and place a heavy plate on top of the meat to keep it from floating to the surface. function() { display: none !important; Our products can be found in retail locations throughout Tennessee, West Virginia, Maryland, North Carolina, South Carolina, Virginia, Maryland, and Georgia. Make sure you can still seal your container/bag afterwards! This is the formula for deciding how long to let it cure for: The diameter of your piece of meat in inches + 3 days. This is easiest way to cure a ham fast. Place the ham … First of all, remove all the skin and leave the layer of fat on. Soak the cured ham in a tub of cold water for one hour. To prepare the brine, add all of the dry ingredients to 1 gallon of water. var notice = document.getElementById("cptch_time_limit_notice_77"); When the week is over, throw the water away and pat the pork dry with a paper towel. Once it is boiled, add a cup and a half of the salt and then add brown sugar with all the spices listed above. From there, you’ll … Place in a refrigerator for 8 days, or 1/2 day per pound. Empty the clean buckets of their sterilizing bleach solution and carefully pour in the hot water. Required fields are marked *, (function( timeout ) { can be safe in the refrigerator from anywhere from 3 days to 3 months, What to Do with Leftover Country Ham this Holiday Season. Ingredients 1 (5-pound) ham, uncured and uncooked 2 litres of water 3/4 cup kosher salt 1 cup turbinado sugar 1/4 cup molasses 1/4 teaspoon ground cloves 1 tablespoon Insta Cure No. Add the ham to the solution, shank bone up. Please reload CAPTCHA. The process of curing is what gives the meat its bold flavor. Wet Cured Ham: What the Difference is and How to Prepare and Serve. Place a lid on the bucket and put it in the refrigerator. But you will also find recipes that are more traditionally cooked indoors prepared on the grill with a Ballistic BBQ twist! Score the skin side of the pork roast with a sharp knife. For a winning dinnertime centerpiece or gift idea, buy ham from us at Hobe’s Country Ham, and you’ll see why our family tradition will quickly become one of yours, too! When learning how to smoke ham, you learn quickly that deciding to smoke a fresh ham as opposed to a cured ham is going to greatly impact the flavor of your meat. Smoked Ham Recipe With Peach And Brandy Glaze, Apricot Glazed Smoked Ham Recipe (Holiday Ham), Smoked Boston Pork Butt Recipe From Heaven, If you're looking for some great Outdoor Cooking Recipes, then you're in the right place! Ways to cure a ham fast techniques are explained in detail and made easy for! Not into … Old Fashioned Recipe for curing ham pounds of meat ) in a brining ). Evenly throughout the ham in the smoker for a delicious Recipe with skin on, wash off in the water. Allow it to dry cure is wet, which helps keep the cure in place and... Outdoor chef ice water to completely cover the meat its bold flavor 7 tablespoons of pork. Penetrate the meat container ( or in a stockinette put it inside your fridge how to wet cure a ham and I ham! 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