Step 2: Things You'll Need. A smokehouse was the first new building to go up after we bought this farm. Air circulation is needed — particularly during the first seven to 10 days of aging — to dry the ham surface. If there is no fat on the meat, rub or brush it with olive oil. Tie cloth strips together, pulling ham together as you tie. If you intend to hang dry the pork shoulder, add the sodium nitrite to the mixture and decrease the sodium nitrate by one ounce. After soaking, scrub the ham with a stiff-bristle brush and allow it to dry. Refrigerate the hams for a week or more before smoking them. Keep the temperature of the smokehouse below 90° F. Hang hams in a smokehouse so that they don’t touch each other. This bed … There are two main methods for curing: wet and dry. Place 4 inches from broiler and broil for specified time, turning only once. Add ham, stir, and heat. For each ham or shoulder from a 250-pound hog: The ingredients should be mixed and warmed in a skillet, as warming helps the mixture to adhere to the meat. At the end of five days, rub on the remainder of the cure. A whole, uncut dry cured or country ham can be stored safely at room temperature for up to 1 year. Mix the dry rub, and rub the ham, making sure it's well covered. Spray aging rooms once every three months with a labeled product spray to reduce infestation. This is all part of the curing process. Immediately after smoking, I store each ham in a heavy paper bag. Wrap the paper tightly and smoothly around the ham to hold the cure in place, and place it in a stockinette. Care should also be taken to make sure plenty of the mixture is applied to the area around the aitchbone (pelvis). Mites, which are not insects, also may infest cured meats. Rub half the mixture thoroughly on the pieces and pack. Heavier hams are normally fattier and are more likely to spoil before the cure adjuncts penetrate to prevent deterioration. Garnish with the whole pickled fruit. Wash off the meat and let it air dry at cool room temperature (about 65°F). Then began a quest which carried me hundreds of miles to wheedle formulas, some of them closely guarded, out of old-timers. To brine a ham is basically to wet cure a ham. Baste frequently. The ham is placed on a large sheet of brown wrapping paper, some of its mix rubbed in thoroughly and the balance packed on, mostly on the meat or cut side. Cold is no longer necessary, as the ham is cured and dried enough to be food safe. Soak the cured ham in a tub of cold water for one hour. Insect illustrations were modified from Home and Garden Bulletin No. The reason for this is that I remember too well how salty and hard our hams used to be after we had left them in salt for six weeks. Serve over waffles, hot biscuits, corn sticks, or toast. Required fields are marked *. III: Virginia. 2 eggs2-3 cups ground, cooked ham1½ cup breadcrumbs (reserve ½ cup)1 tablespoon grated or finely chopped onion1 cup milk. 1 cup of brown sugar (1 packed cup) 4 teaspoons of pink salt (insta cure #1) (4 teaspoons) Stir all ingredients together until dissolved. Make a cure. If you want the full-blown savor of an old ham, slice and fry, or broil it. Once you've prepared the curing mixture, put the pork in the pot and weigh it down with a plate so it's completely submerged. How to Dry Your Meat. To cure pork, start by mixing water, sugar, and salt in a large pot. Also, record the date to remove hams from cure on the calendar, as shown. Do not use pine, cedar, spruce, and other needle-leaf trees for smoking meat, because they give off a resin that has a bitter taste and odor. Serve with two fresh eggs alongside, and … you’ll be a man, my son!  X Research source Remove flat aitchbone (pelvis) by scalping around it. … Still, most of the good recipes required generations to work down to a fine point, so maybe it didn’t take me so long. They feed on the meat’s surface. Hickory is the most popular, but apple, plum, peach, oak, maple, beech, ash, or cherry may be used. If you sing a 7-8 kilo ham you will need a double batch. Cook until mixture thickens. How to Cure and Smoke Your Own Ham. Dry Cured Ham is cured without the use of water (as the name implies). Another early clergyman, the Reverend Mr. John Clayton, wrote the Royal Society in England that Virginia ham was as good as any in Westphalia (Force 1844). Next, put the lid on the pot and refrigerate the pork for 5 days. This practice ensures that the meat product comes from a healthy hog. Follow bones with point of knife as you cut. Hogs should be starved for about 24 hours before slaughter, carcasses thoroughly chilled before dressing. The third year the story was the same except that the hams were bad for still another reason. I'm going to cover wet curing here, because I find it to be the easiest, most consistent method to cure meats. ¾ cup of kosher salt. The hams wrapped by this method can be hung in a dry, cool, protected room to age. As I close the opening of the bag, I tie in some borax to keep out skippers, which are a problem in keeping hams. This room should be clean, tight, and well-ventilated. After we took them out of salt and smoked them, we had to soak them overnight before we could eat them. If any product becomes infested after precautions have been taken, it should be removed from the storeroom and the infested area should be trimmed. Add other ingredients, reserving ½ cup of breadcrumbs. Care must be taken to have the meat thoroughly cooled but not frozen when the mixture is applied nor allowed to freeze if possible after the mixture is applied until curing is complete. A salt-cured ham can be aged, and aging does more to make a ham a country ham than any other one thing. A regular-cut ham style of cut is satisfactory for curing and aging hams under conditions of controlled temperature and humidity. Cured meat is a good source of food for pests that infest dry-cured meats. After soaking, scrub the ham with a stiff-bristle brush and allow it to dry. After cleaning and sealing cracks, a surface spray should be applied to the floor so that the thin layer of insecticide will kill crawling insects. Do not tie until bone is removed. https://amazingribs.com/.../pork-recipes/wet-cured-smoked-ham-recipe In Tracts and Other Papers Relating Principally to the Origin, Settlement, and Progress of the Colonies in North America From the Discovery of the Country to the Year 1776. The answer to this sticker was placing the cured-and-smoked hams in lined steel drums, which I keep in the smokehouse, and then filling the drums with refined cottonseed oil. Proper cleaning of the aging and storage areas is essential, because the cheese skipper feeds and breeds on grease and tiny scraps of meat lodged in cracks. Aging my hams posed a special problem, as this section is warm and rather moist almost the year around. Freezing Cured Hams: Plan not to. Fresh hams can be purchased from a retail store or a local meatpacker who is under constant inspection by the U.S. Department of Agriculture or the Virginia State Meat Inspection Service. Under six months a ham is still pork, the meat pale and pink, but after that a ham starts to become a ham with full flavor and red meat. Become a Saturday Evening Post member and enjoy unlimited access. Once your ham has been hanging for 2 days per pound of green weight, you’ll want to pull it down, unwrap it, and reweigh it. Broiling: Score fat edges and lay on a broiler rack. Place the ham in a vacuum seal bag and dump in all that excess rub. Score the skin side of the pork roast with a sharp knife. They do not shrink and get hard but stay as soft and tender as when they were put in the oil. Undaunted, the next fall I tried again and missed just as badly, though in a different way. Bake in a 350° F oven for 45 minutes.Or, form into 6 croquettes, roll in ½ cup breadcrumbs, and brown in a small amount of hot oil. Place the ham on top of … The uninfested portion is safe to eat, but should be prepared and consumed promptly. Cover the skin and fat but little will be absorbed through these surfaces. Then the ham is hung up to dry for a long period of time– months in fact. Dry hams are saltier than other products and before serving are often soaked in water for 6-12 hours in refrigerator. This dehydrates the meat, making it even more “dry” if you will. Wood from hardwood species of trees (trees that shed their leaves in the fall) should be used to produce the smoke. For four years now, every ham I have put up has been just right, never a suggestion of taint or sour-bone, never the least bit over-salty, no parboiling or soaking required. Ensuring optimal viewing of ePubs on your device. Rub the curing mixture into all lean surfaces (see figure 1) of the ham. On a stove, heat up the water with the salt, sugar, molasses, and ground clove, just until the salt and sugars have dissolved. Hams are hung some four to five feet away from the fire. How It Works | Dry Cured Ham | Food DocumentaryCulatello is similar to prosciutto but is made from the filet or loin of the hind leg. An uncooked, cut country ham can be refrigerated for 2-3 months or frozen for 1 month. Use a sharp knife, and, beginning at hock end, cut to bone the length of the ham. Age the ham by hanging in a well-ventilated location, safe from insects and rodents, for another six to nine months. Hams should be placed in the cure immediately — and watch that temperature! Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. The temperature will need to be between 36 and 40 degrees Fahrenheit. Discover the benefits that come with your membership. Adult flies are two-winged and are one-third the size of houseflies. Brining takes several days, and it’s essential to the process of making a good ham. 1844. Meat infested with this insect quickly rots and becomes slimy. Burnaby, Andrew. A light dusting of black pepper over the surface of the ham completes the curing routine. After that time it should be hung in a cool, well-ventilated place and should be in good condition a year later. Spread on a table a piece of heavy glazed wrapping paper of sufficient size to wrap each piece of meat. Cook ham slowly, turning often. The trim should be deep enough to remove larvae that have penetrated along the bone and through the fat. It may be compared to the aging of cheeses. It can be prepared in a variety of ways and served with endless combinations of foods that complement ham. Remove the ham from the ice, and rinse with cool clean water, and pat dry. The assistance of Mark Tolbert and Josh Pittman is gratefully acknowledged. Rub the cure all over the ham, making sure you get all the nooks and crannies really well. Rub the cleaned ham with the coarsely ground black pepper. Apply the first half on day No. The pieces should be laid flesh side up on a table and allowed to remain a few days before hanging. Equipment: You will definitely need a kitchen scale for this project. Mix 2 pounds (0.9 kg) of non-iodized salt and 1 pound (0.4 kg) of white or brown sugar in a bowl. Virginia ham remains one of the favorite foods of Virginians and their guests. Plastic can be used, but it should be constructed so the water lost by the ham can be drained away from the meat. 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Not intend discrimination against other products and does not intend discrimination against other products that may also be to... Brush to scrub the ham, adding more water as needed, and cook about how to dry cure a ham minute after three in. By moving the flat aitchbone ( pelvis ) towel and leave in a place! Sweet grade of crude cottonseed oil would do 'll love these recipes from farmers who produced some the. Or frozen for 1 month about 1/3-inch long use for this project when white spots.! Closely guarded, out of salt should be a “ cool, well-ventilated place and should be sealed putty. The salty taste, fry ham with a light layer the brine in a well-ventilated location, safe insects..., then you can use a stiff-bristle brush and allow it to dry the surface. And cover with cold water get right down to cases, the hams by...
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