close
    how do you wet cure+dry cure ham

    0  Views: 222 Answers: 2 Posted: 12 years ago

    2 Answers

     


    look here>>>http://www.wedlinydomowe.com/sausage-making/curing/methods

    I cured hams by a method I learned as a child. 7 pounds of salt, 2 pounds of sugar, and 2 ounces of black pepper. Mix up 100 pounds of the mix at those measures. Take chilled meat, hams,  loin and bacon and pack the mix around all of the pieces that are bulk cut, not sliced. Pack it into a wooden box without pieces touching other pieces. Store this in a cool cellar and let it remain there for 6 months.


    After 6 months remove all meat from the box and rub the salt mix off. Hang the meat in a smoke house set up to provide cold smoke ( 40F or less in winter months) a slow fire or burner is required. Use fruit or nut wood for fuel and smoke it slowly for 8 days.


    Then bag all the meat in separate white linen or cotton bags. Then store in a cellar for up to three years. Any meat you choose to use will need to be soaked in fresh water for three days prior to consumption. The only exception to this last part of the process is if you are seasoning a pot of beans or peas  requiring hours to simmer, A small portion no larger than a ½ cup. This recipe  has been used since long before refrigeration and likely contributed to early death from excess salt in the diet.       



    Top contributors in Uncategorized category

     
    ROMOS
    Answers: 18061 / Questions: 154
    Karma: 1101K
     
    Colleen
    Answers: 47270 / Questions: 115
    Karma: 953K
     
    country bumpkin
    Answers: 11322 / Questions: 160
    Karma: 838K
     
    Benthere
    Answers: 2392 / Questions: 30
    Karma: 760K
    > Top contributors chart
    452023
    questions
    719622
    answers
    752897
    users