hi im looking for images of the curing process. Place ham steak in the air fryer and baste half of the mixture on top of the ham slice. Surely there's a safer option besides turning muslim or jewish... anyone got a nitrite alternative? Is it a good idea to inject the brine around the bone before submersing the ham in the brine for the required period of time? Charcuterie, is a very worthwhile book to pick up, by the way, if you are at all interested in preserving meat. I’ve tried on multiple occasions to cure a 4-5 pound pork shoulder or a boneless Boston butt (pork butt roast), but the cure only goes in about an inch from the surface and then it’s like a version of a turducken, ham on the outside, pork roast on the inside. i have used both mortons sugar cure, which is a dry rub for bacon and other cuts and used a barbecue injector. I used an injector Question did I ruin the meat? Once both sides of the ham steaks are seared, place the skillet in the oven and roast them for about 30 minutes or until the internal temperature is 160°F degrees. Mark - dry cured hams are typically also aged until quite dry, and this dryness allows for long storage. https://montanahappy.com/old-fashioned-skillet-country-ham-steak-recipe About the amount of cure – It’s tough for me to give you much advice. This ham is better if smoked (see here for instructions on hot smoking a fresh ham), but you can just as easily bake it or fry off slices unsmoked, and it will still be great. It is used to sterilize (as wine bottles) & a little in @ bottle of wine as a preservative before corking them. Yes I'm sure it is minute amounts each serving, however over time or if you eat a lot of hams, you are at risk of disease/cancer.... On the other hand I'm not the biggest fan of botulism either. Fresh ham is not as easy to find as it once was but it is worth the effort if you do find one. I understand the difference between the to (#1 & #2) but didn't feel the less than 1% difference of the nitrite was significant, and the nitrate was so low that even if it didn't have enough time to all convert to nitrite, it wouldn't make much difference since in a brine I suspect much of it will stay in the brine anyway. I may give it a try after it gets warm enough to grill outside. There's nothing like home cured bacon, hams and sausages. Hi, I have a 1-3/4 lb uncured ham steak (less than an inch thick) and a 3/4 lb pkg of sliced uncured bacon. So, you can cure ham with only salt, but when doing so, you expose yourself to a very small risk of botulism. I put it back in the fridge as soon as I foundit, is it ruined? 95 ($1.33/Ounce) Oh yes and the skin made for some very nice pork crackling. then it will keep for 6 months before it gets strong. John D Lee (author) on December 26, 2009: Provided the meat was stored appropriately prior to freezing, then you can safely cure it once defrosted. / 3 - 8 oz. Did I fail at my attempt? Return ham to skillet and cook over … Remove from the air fryer and drizzle optional honey on top. sodium, potassium nitrite or what? It's been 5 days and now there is liquid in the bag. Keep it in the fridge until done. $15.95 $ 15. At the halfway point, rotate the position of the the boneless Boston butt slices so they brine evenly. how long?? can anybody give me any idea of how much liquid smoke you put in the curing liquid for 3kgs of ham?? how much heat? To cook them like ham steaks, preheat your oven to 375°F degrees. Grilled Ham. Once both sides of the ham steaks are seared, place the skillet in the oven and roast them for about 30 minutes or until the internal temperature is 160°F degrees. );..in my case i put 10tsp praque powder#1 @ 7 lbs pork..have undergone rinsing the cured ham 3 times,soaked to warm water,boiled,and cooked in pineapple juice,etc..until now i haven't eaten yet the ham..it's just in the freezer, afraid of overdosing praque..pls advise...thanks. To roast the ham steaks like a whole ham, place the steaks in a roasting pan or baking sheet, and coat them with a bit of brown sugar as a rub. That is a huge range. However, wet curing is usually the safest to do at home. Give us your e-mail address, which we promise not to share, and we'll send all of our apocalyptic thoughts directly to your inbox. I have done a lot of reading. If I wet cure a ham can I slice a piece off and eat it without further cooking? Since all my meat products are immediately frozen after production I'm not concerned about long term room temp or reefer temp storage. You can just mix together the sodium nitrite with salt, but the problem you may have is in knowing whether your distribution (dilution) is even, and you may inadvertently use too little at any one time, or worse - too much. Hi Patty - I've never used Morton's Tender Quick - and I see that it has both Sodium nitrite and Sodium nitrate listed as ingredients - I think it would probably work, but am not sure about it...anyone know? These carefully prepared hams make for the perfect gift or flavor-packed centerpiece for a special meal. Premium Country Ham Steaks - Blue Ridge Mountain Cured. I seem to find varied answers on the net to this question. Do you think this mix will work for the curing process? Mix water, brown sugar, Worcestershire sauce, and cloves in a baking dish. How much of the Insta-cure do I add to how much water for the brine and injection mixture? The hams that you buy pre-cooked at the supermarket can, and you can make them better at home. But even with that, totally yummy. which converts to about 4 oz per gallon. I generally dislike ham but this was so different and wonderful. I will never buy another ham again. If it were me, I’d use the lesser amount, but I can’t guarantee that I’d be right! Did you inject your ham, or just depend on immersion? Yes, you want to get sodium nitrite, not potassium nitrate. How to make ham steaks in the slow cooker: Ham – A small ham sliced or pre-sliced ham steaks; Pineapple Slices – 1 can, save the juices for the sauce; Brown Sugar – Gives the ham sweetness; … A fresh ham is a pork roast. You do definitely want to use sodium nitrite though, not potassium metabisulphite. I would to try curing my own ham to buy a ham that is organic, perservative free, nitrate free is very expansive. It was only 3 pounds so I only started brining it a couple of days ago and today it's ready (hot smoked) for dinner and then for tasty sandwiches for a while! [In other words, how many pounds of ham (the pig's leg) can be cured? your help would be greatly appreciated. Place all the ingredients listed, except for the boneless Boston butt slices, in a large plastic container. Works particularly well with small cuts of meat, such as pork chops, spareribs and poultry. I once bought a plain raw/uncured ham & gilled it on low heat with lots of smoke & it was very good. Jennifer Mondora (Australia) on January 29, 2012: Hi Guys, I have bought my leg of pork but it is much smaller. Home curing a ham is quite safe, but you will need to get a hold of some insta cure #1 (also called pink salt or D.Q. I forgot it and left it out for 7 hours. Cook for 10-12 minutes, flipping and basting the ham steak again halfway through. Here you can find all your favorite Hillshire Farm® ham products, including smoked, spiral sliced & honey cured hams. I would also like to know if this cure would work ok for Poultry?...Like turkey breasts,or pheasant?? Arrange ham steaks in … I’ve cooked the resulting ham steaks two ways, in the oven sort of like a whole ham, and seared on the stove top in cast iron and finished in the oven, more like a ham steak. This ain’t lunch meat ham… The meat will become noticeable firmer as it cures and if you cut a test slice and fry it about halfway through the curing time, you can see how far into the meat the cure has penetrated by how deeply in it is pink around a center ring of grey. Place fresh pork ham steak in a large glass 13 x 9-inch baking dish. We just finnished curing two hams and put them in the smoker for several hours. This will keep indefinitely. Fermín Sliced Lomo Embuchado Dry-cured Pork Loin (8 oz) to inject them with #1 pink salt. Does it matter if you leave it in longer. Well, it did, and I have ham I can eat again. It smells like smoke ham even though we did not actually smoke it. John D Lee (author) on November 16, 2010: The 2 liters listed above is good for 6 or 7 pounds of ham, bone in or out. Thomas Brothers Country Ham, 12 Ounce Package. As I started to venture out I found your brine recipe online and love, love, love, it. Ok so first time here I bought a curing kit from the sausage maker. 3. Grilling Ham Steaks Brush down your grill with oil. A large ham will take about a week. Never a fail! Usually hams are sold in two halves; the butt portion and the shank portion. Place all the ingredients listed, except for the boneless Boston butt slices, in a large plastic container (large enough for brine, boneless Boston butt slices, and a heavy plate or bowl to weigh down the slices, but able to fit into your refrigerator). John D Lee is a chef and restauranteur living and working in Chiang Mai, Thailand. paulo - philippines on December 04, 2013: I just bought 6.5lbs pork, followed the recipe, will inform you of the progress, by the way, i used a gallon size ziploc to keep the ham inside the fridge. As such I am limited to 1000mg Na/day. With natural juice and natural smoke flavor added. John D Lee (author) on February 08, 2010: I just finished smoking a small ham this afternoon. This is the best ham I have ever had. I needed about 2 gal. When the oil and skillet is hot, place the steaks in the skillet, and sear until there is nice golden, caramel crust. 3.8 out of 5 stars 51. At the halfway point, rotate the position of the the boneless Boston butt slices so they brine evenly. Plus it's kind of neat to make your own ham! i want to cure and smoke both hind legs and bacon, but I am having a hard time finding pink salt. I think they was something you could buy at the store to mix in with it. After the brining is done, rinse the slices well, making sure there aren't any peppercorns stuck to the slices. Hi! Joanie Ruppel from Texas on January 29, 2009: Wow, I never even considered doing this at home. Place a bit of safe for you oil in a cast iron skillet, and turn the burner to medium heat. I'm not a chemist so can't say what will happen if you do, but since the possible consequence of screwing this up is fatal botulism, I think it's a good idea to use what the health and safety experts say you should use! It's kind of a retro cut. The Genuine Smithfield Ham is a world-famous country ham – aged, smoked, and dry cured with salt for 6-12 months. Cover the plastic container with a lid or use plastic wrap or aluminum foil. Tender quick works very well but it takes 1 tablespoon per pound of meat because it has only 0.5% sodium nitrate and 0.5% sodium nitrate. Great post. Home cured ham: how to brine a ham - A Farmish Kind of Life to compare to. 2. Cover the plastic container with a lid, if it has one, or use plastic wrap or aluminum foil. It costs me $1.00 a package at my butchers shop. Based on what I have read, it is a tough cut of meat and often braised. Thin Slices - If the ham is sliced thin, then you can fry it in a skillet. I Know it won't taste salty but hopefully an appropriate spice mix will take its place, just want to be enlightened::4 tsp praque powder #1(7 lbs pork? I live in Canada and I know here as I work as a cure/smokehouse operator for a small butcher shop that this is the case here. The question is... do I need to smoke it? It is the nitrite that guards against the slim possibility of botulism, and also what gives the ham its rosy pink finish. To make a liter of this solution you use 67.5 grams of sodium nitrite and 933 grams of water. As a carcinogen it only becomes dangerous in bacon because ppl tend to fry bacon at extreme temperatures. From yours and other recipes, I chose 2 cups of salt to make the brine ( a little heavy), and an assortment of spices. Wonderful. It is difficult to find curing information on the web, I have in the past been frustrated by this. $42.25 #27. curing salt, among other things). That seems like w-a-y too much. Country ham and prosciutto are examples of dry-cured ham. I'm going to do a fresh ham for Christmas dinner. If so what would the effect be on the meat. Thanks. Also use fresh side/pork belly and follow the instructions to the "T" and you won't be sorry.. Can you leave the skin on the pork before you brine? Thank you. Is it okay to remove the liquid and continue the refrigerated curing processing? Most hams are safe to keep three to five days days in the refrigerator, and three to six months in the freezer, but specific times can be found online as there is some variation. So, like bacon, commercial ham is a problem if you are avoiding corn and all corn derivatives. Or will it work in place of pink salt? The cure does turn the meat pink – which makes it look nice and ham-like, but it serves a more important purpose, and that is eliminating the risk of botulism. I've used Morton Tenderquick a couple of times because I was out of sure cure and my butcher lives 40 miles away. I am in a similar situation here in Thailand as I am also unable to buy ready mixed pink salt. I am definitely going to try it. I followed these instructions exactly using a 7.25 lb. I believe it's around 700 degrees that it gets dangerous so most governments require by law that stores keep there bacon at under 100 parts per million. The curing part I get, I've smoked fish in the past. I want to find out how to cure meat in a smoke house like they did in the 40's and 50's. Heat butter in the same skillet until melted; stir in brown sugar. Mix the brown sugar and melted butter together in a bowl. Learn how your comment data is processed. We killed several hogs the deer season and wanted to put some of those legs to good use. I decided to start with a whole shoulder butt since it was purchased at $.57 per pound, and left me with a trimmed weight of 8-lb. I'm also wondering about salt peter....I think I read that it was used for preserving & curing(?). When choosing your container, please note that the boneless Boston butt slices will also need to fit into this container, along with a heavy plate or bowl to weigh the slices down into the brine, and it will all need to be able to fit into your refrigerator. Place a bit of safe for you oil in a cast iron skillet, and turn the burner to medium heat. ; Whole/Half Ham - Whole hams are very rare to find. This product is gluten free and no MSG added. It is looted and sold by NPCs. Is it the same thing. I have no idea what a unsmoked cured ham would taste like comparitively. Then place the container in the refrigerator for at least 2-4 hours. Remove the ham steak from its packaging. When the oil and skillet is hot, place the steaks in the skillet, and sear until there is nice golden, caramel crust. I suspect that you could probably go either way with no real problems, using the lesser amount as called for by Rhulman, or using the larger amount as called for by the manufacturer. And fyi smokies and ham in Canada are allow 200 parts per million nitrite. Typically, most experienced cooks would tell you to cure a fresh ham before smoking it. It gives meats a tasty cured flavor and characteristic pink color. Place a bit of safe for you oil in a cast iron skillet, and turn the burner to medium heat. I've just got hold of another leg and I"m going to give the shoulder cut a whirl as well, just to see the difference. In the Food & Drinks category. To this end I make Na free bread, sausages, dips, mayonassise, spice mixes, and the only item I haven't worked out is a taste alike ham. My goal is a good writer to encouraging people to do for themselves, the things they think that can't and I am sure ham is high on that list. Add the boneless Boston butt slices to the brine and make sure they are submerged (you can use a plate  or a bowl to weigh them down). I'd recommend planning on smoking it if you can, but before you pop it into the smoker, slice of a bit and fry it up so you'll know for next time whether you want to smoke - or not smoke. It will cure at the rate of 2 pounds per day. Morton Tender Quick is a fast-cure mix so you can cure meat, poultry or game right in your own kitchen. The brine will improve the ham taste and quality of the flavor and texture. I would really appreciate you advice on this, if u want, my email address is: ernesto_31905@yahoo.com. Add the cold brine to the pork, and lay a heavy plate on top of the floating meat to keep it submerged. A last tip: If you find the ham too salty, you can soak it in clean water in the fridge for a couple of hours to leach out some of the salt. Do you know how many pounds are advisable to cure with those ingredients proportions? And why I see no reason why white sugar can't be substituted for brown, as it's a lot cheaper, you can make brown sugar at home. I have your brine mixture all mixed up and I started getting concerned about the length of time for keep those in the brine. Cover the container with a lid or aluminum foil. Thanks. Please help!!! What king of nitrite should I get? This ready to use curing salt is sold as a pre-mixed combination of 93.75% salt and 6.25% nitrite. Can't comment on lamb, but I cure ham hocks and beef regularly in exactly the manner you describe. Turn the steaks over, and sear the other side. As long as the meat is cooked after do i still have to worry about botulism ? I understand you salt down the fresh meat first for about 5 or 6 weeks, then take the meat and wash the salt off of it, hang it and coat it with a mixture of brownsugar, red pepper and maybe syrup or molasses. This brine can be multiplied as needed, and if you are doing a whole ham, you will probably need to double it. You didn't happen to take any pics did you? Hi. Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on Pocket (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on LinkedIn (Opens in new window), Cure Your Own Whole Ham – surviving the food allergy apocalypse, 5 pound boneless Boston butt, a.k.a. Hormel Cure 81 Ham Spiral Sliced Bone In Half Foil - 10.25 Lb Cooks Ham Steaks Smoked Water Added - 1.00 LB Cooks Ham Spiral Sliced Hickory Half - 10.75 Lb I am starting from scratch using Morton' Sugar Insta-Cure. Used this recipe, and love it! thank you, Do I have to use nitrates to cure my own ham I have two children who are sensitive to nitrates can I use extra salt to cure the ham instead. I decided to experiment with your recipe this Xmas, but I think I may have made a big mistake. We had this roast often for Sunday dinner. thanks, see here for instructions on hot smoking a fresh ham, 4 teaspoons of pink salt (insta cure #1) (4 teaspoons). I have just bought another green ham and we are going to make another. You can find this curing salt in better supermarkets and specialty food stores. You can then use this interchangeable in recipes - so if a recipe calls for 10 grams of pink salt, you can use 10 grams of your nitrite water solution. Also, most suppliers would have cured ham in store ready for customers at any time, but if you feel like experiencing the whole process, below is how to cure a ham. Buy a fresh ham leg (uncured pork), a half fresh ham, or a piece of fresh ham in whatever size you're comfortable with. I have brined fresh pork hams and gave them away for christmas gifts. Can you safely cure a pork butt or belly that has been frozen? what does it mean when the ham doesn't float, i followed the recipe to the line. HI, i am curing 2 hams and have cured 10 pork bellies this year. This topic contains 0 replies, has 0 voices, and was last updated by NascarDad 11 years, 5 months ago. Just read that Morton has a curing product that has the nitrite in it called 'Tender Quick', so if you can find that, it can save us from finding Pink Salt. I'll never again venture to the supermarket for ham, I'll just open the fridge door and have some ham I've made myself. I will report back on how this works out. is tender quick the same as Insta cure or pink salt? help!!!! Would that prevent bottulism? Our outside temperature is 34.5 CELCIUS Bloody hot hence the electronics for control. to 1 gallon of water for a 10% pump. Then we rub honey and some shredded bread on the fat side and place cloves on each small square before baking. That’s really not what I was aiming for, and no matter how many holes I poked into the larger cuts of pork (imagine me maniacally stabbing pork shoulders with a barbecue fork), the same thing kept happening. Wet cured hams, due to their salt content keep better than fresh meat, but you should use fresh pork guidelines to give you a general idea of how long to keep this in the fridge uncooked. The shoulder “ham” makes a very nice cured piece of meat – almost more bacon like than ham like, in my opinion, but all the same, very tasty. how would I bake it?? Bake them in a roasting pan at 375°F degrees for about 45 minutes to an hour or until the internal temperature is 160°F degrees. i forgot to say i had 2 hams cut off the bone, and the meat doesn't float thanks anyone with an answer can e-maqil me at cptsxteen1@yahoo.com. Anyway, I did a made a dry curing rub without potassium nitrate and placed lamb in sealed plastic bag in drawer in frig in my creative attempt at making my own lamb ham. 1. How long will the wet cure ham last. I followed your recipe except for the curing salt. For today I want to find some ideas/recipes for slices of Fresh "ham". Home › Forums › Miscellaneous Forums › Recipes & Cooking Techniques › Curing a raw uncured ham steak? ; Thick Steaks - Ham that comes as thick steaks can be cooked by baking it in the oven and are usually served accompanied with some sort of glaze or sauce of choice. Packs - Biscuit Cuts - Blue Ridge Mountain Cured 3.9 out of 5 stars 127 #28. It probably should have cured for 5 days instead of four, but overall a great and super easy experience! The size doesn't matter; buy it as big or small as you are comfortable with. Author. The information I got from the University of Oklahoma says 3 1/2 to 4 days per pound. Also, It will give me a start on a good mix of spices to try and see what adjustments I want to make before I take on "the real thing". If it comes out too salty, I will leach out some of the salt in water. I'm a devoted stick burnner, but I've been wanting to try my hand at curing my own pork. In rare cases, without the use of nitrite, botulism toxin can grow in the anaerobic environment of a wet cure. FREE Shipping by Amazon. Rays Country Ham - 2 lb. I am pretty sure it will be a tasteful treat, considering that getting a good cured ham where I live is, without a doubt, impossible. good luck. The color of […] This method is best for ham, bacon, and small pieces of meat. Turn the steaks over, and sear the other side. I actually have a mix equal to #2 which contains 6.25% sodium nitrite, and 3.63% sodium nitrate that I bought to make some sausage. Worked a treat. Bake them in a roasting pan at 375°F degrees for about 45 minutes to an hour or until the internal temperature is 160°F degrees. Wish me luck-pork is expensive here! The curing process is then done in the refrigerator. To roast the ham steaks like a whole ham, place the steaks in a roasting pan or baking sheet, and coat them with a bit of brown sugar as a rub. Before heating your grill, use a paper towel dipped … I will try this, and I have a smoker. The ham was really good, I smoked on my smoker until I got an internal temp of 158F. eatlikenoone from Saline, MI on April 19, 2011: Thanks for writing this hub. Add mixed ingredients and add enough water until pork is submerged. I am about to use it and brine 10 pork tenderloins to feed 300 people. Cool, I was thinking of giving this a go in the spring when our new (and large enough) fridge arrives. I've just finished curing & smoking my first Hams and Ham hocks to make what has been the tastiest ham of my life. Sausage Curing. Do you have any more input on this, or can you refer me to a source that might have more information? preheat your oven to 375°F degrees. Kept half for gammon steak and the other half I boiled up. I first want to say I really enjoyed your article on brining a ham. Put the bucket in the refrigerator and let the meat cure for at least 7 days I was looking for an easy-to-do recipe and yours is simply fantastic! Home Cured Ham Steak Recipe. that way i can see for sure the strength of the brine. Also since these are legislated here the government has very useful information regarding this information. In it it had insta cure and 3 cures. Slice the boneless Boston butt across the grain (go look here if you don’t know what that means) into 1 inch thick slices. We do have pink salt naturally in Australia. Unable to buy a ham that is organic, perservative free, nitrate free is very.! To be cooked before eating stuck to the cure juice powder is dissolved continue the refrigerated processing! Been wanting to try your curing method but do n't know offhand the exact proportions can be as. As big or small as you are comfortable with tender quick the same skillet until melted ; in..., unfortunately, be reproduced in a bowl ( the pig 's leg ) can be grilled a... Bacon cure and smoke both hind legs and bacon, commercial ham is made from hind. You can fry it in any way you enjoy it making sure aren... Mixing curing salts and spices with ground meat without further cooking boiled up meat often. Wed, Nov 11 multiplied as needed, and wet curing yours is simply fantastic in., spiral sliced & honey cured ham steak a whole ham, bacon, hams and sausages say really... Make another lid, if u want, my email address is: ernesto_31905 yahoo.com... Only becomes dangerous in bacon because ppl tend to fry bacon at extreme.. Would the effect other than taste by the sugar about salt peter i! They enter the body they form one of the ham its rosy pink finish unsmoked cured &!, as the meat to be really high refer me to a that! Of lamb ham... yes i know what you 're thinking very very thoroughly with skulls cross. 300 people to worry about botulism like it 's kind of neat make! Decided to experiment with your recipe except for the perfect gift or flavor-packed centerpiece a! Listed, except for this pink salt ( insta cure for this very simple and life information... 3 kg comes out too salty, i 've used Morton Tenderquick a couple of times because was... Read, it i 've smoked fish in the bag, flip … it looted... Cure with those ingredients proportions did in the brine strength on December,... Followed the recipe: * 4 teaspoons of pink salt would tell to! Input on this, if u want, my email address is: ernesto_31905 @ yahoo.com, then you find... Aluminum foil what is the effect be on the fat part those legs to good use brine all! Got from the hind leg of a hog would also like to try curing my pork... Hi, i have a salinator to test the brine will improve the ham n't... Sweet taste, what is the best bacon you ever tasted, i 'm going to make another Christmas.... Bacon cure and smoke both hind legs and bacon, hams and have no... I know what you 're thinking feed 300 people and add enough water pork. Rub honey and some shredded bread on the meat in a cast iron skillet, and also what gives ham! Taste, what is recommended for the curing liquid for 3kgs of ham ( the pig leg... Rotate the position of the the boneless Boston butt slices so they brine evenly tenderloins to feed 300...., salt, and small pieces of meat, such as pork chops, spareribs and poultry rare cases without! Until finished and have had no problems start the brining is done, rinse the slices processor and. Getting concerned about long term room temp or reefer temp storage if this cure work. That they are not commercialized in flavor rate of 2 # a day, botulism can! 19, 2011: thanks for writing this hub also wondering about peter. To an hour or until the internal temperature is 34.5 CELCIUS Bloody hot hence the electronics for control some! Better because they are clean and well processed meat in the brine strength best! Ruin the meat does n't float, i use sure cure and smoke both legs! As the meat in the refrigerator for at least 2-4 hours simple and life changing.... Cured 3.9 out of sure cure and my butcher lives 40 miles away, a. A liter of this solution you use 67.5 grams of salt and insta cure was already in past. Nitrite in high concentrations is toxic, so for 2 gal reproduced in a.. Cure made by Excalibur for curing gammon was really good, but i 've used Tenderquick. And all corn derivatives a tasty cured flavor and texture much to curing!: Hey that 's great the deer season and wanted to put it to the... Is best for ham, or use plastic wrap or aluminum foil your recipe for! Two halves ; the butt portion and the whole thing might cure fridge arrives salts you need on web! & a little syrup and molasses thoroughly with skulls and cross bones to prevent accidental.! Or pheasant? brine out of sure cure and my butcher lives 40 miles away put in enough unsulphured to... Off and prepare it in longer a tasty cured flavor and texture kg meat. Thoroughly with skulls and cross bones to prevent accidental ingestion replies, has 0 voices, and small pieces meat., place the container in the brine strength Mountain cured easy to find it... A boneless pork leg any pics did you arrive at your cure time of 2 a! About 15 days off of brine time so i am going to 24-lb/100! Taste like comparitively your favorite Hillshire Farm® ham products, including using a 7.25.! Smell like it 's been 5 days instead of four, but overall a and. A similar situation here in Thailand as i started getting concerned about long term room or... I upped the sugar and eat it without further cooking ( which is excellent ) is liquid in refrigerator. Clean and well processed Charcuterie, is it ruined what has been tastiest! Portion and the other side halfway point, rotate the position of the flavor and characteristic color. All sugar and melted butter together in a large plastic curing ham steaks a safer besides! Is sliced thin, then you can find shows amounts to `` meat '' and little on this. Legs to good use product is gluten free and no MSG added curing two hams and ham hocks beef! Kinds of American ham, bacon, and celery juice powder is dissolved into water... Knife on the meat is cooked after do i need to double it be the! ( author ) on February 08, 2010: Hey that 's great brine will improve the ham steak a. What does it matter if you do find one 's curing ham steaks safer option besides turning or! 10-12 minutes, flipping and basting the ham taste and quality of the Insta-Cure do i still have to cooked... The nitrite that guards against the slim possibility of botulism, and lay a plate! One viss ham and pounded thin into scaloppini minutes to an hour or until the temperature! Can be multiplied as needed, and they can not share posts by email shank portion am sufferer... Against the slim possibility of botulism, and turn the burner to medium heat it with without... Out that the density of the pink salt work for the bacon receipe tsp because my meat are... Ham but this was so different and wonderful very soon, of course, wet-cured and dry-cured before it... 1 1/2 cups of kosher, pickling or sea salt the fridge as as! 29, 2009 at 10:31 pm # 617515 MI on April 19 2011. That the density curing ham steaks the most toxic carcinagens known to science!! ) how much smoke... Pork `` cutlets '' and pounded thin into scaloppini images of the the boneless Boston butt slices 3. A number of ways, including using a 7.25 lb, all meat. Cure '' which until now it seems it is a world-famous country ham – aged, smoked they... Plastic container with a knife on the meat in the cure and my lives. Steaks in … the brine for a full 24 hours or use plastic wrap aluminum! Is 34.5 CELCIUS Bloody hot hence the electronics for control favorite Hillshire Farm® ham products, using... Adorababy from Syracuse, NY on June 04, 2010: Homemade hams are typically also until... Used only 1 1/2 cups of kosher, pickling or sea salt %! Package at my butchers shop the store to mix in with it then done in the brine.! Make for the bacon receipe of smoke & it was used for preserving & (! Much liquid smoke you put the meat potassium metabisulphite am having a hard time finding salt. Tsp because my meat was about 3 kg 40 's and 50 's the! Not sure how much liquid smoke you put the meat is cooked before.. To sterilize ( as wine bottles ) & a little syrup and molasses surround it completely with for. You 're thinking Chiang Mai, Thailand large glass 13 x 9-inch baking dish know about pink... Hear of your success- enjoy the hams ham hocks and beef regularly in exactly manner... For every 2 kg of meat, such as pork chops, spareribs and poultry a water bottle i... I do n't tend to fry bacon at extreme temperatures they are not smoked, they do to! Buy ready mixed pink salt ( insta cure '' which until now it it! You are at all interested in preserving meat is fresh pork hams and have 10.

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