The salt draws out the moisture, which in turn helps to draw out the sodium thats naturally present in meat. Are You and Your Family Really Ready For A Power Grid Failure? I put a large plastic cutting board on the stainless steel table to protect it from. (If it is not firm it is because there is still too much fluid left in the ham.). Same as the above options below the saltbox method. Like curing, in modern times, smoking of food is done primarily as a way to enhance a foods flavor and color, rather than preserve it. Curing meat basically involves putting salt on it and letting it dry. How To Salt Cure Meat The Old Fashioned Way. If ham is ready to be smoked, thoroughly rinse off the salt and pat dry before smoking. You might have missed it above in my post, for me its Once in the refrigerator, its generally seen as a guide of 1 kg/ 2 pounds per day of curing approximately, some like to say 0.8-0.9 kg per day. The curing process begins. I real would like to read it. It means the cure is closer to the meat, oxygen doesnt help the curing process either. Of course, it really does depend on what size the meat is. When it all started with using salt to preserve things like prosciutto ham. When I equilibrium cure, I am either going to be dry curing or smoking the meat. The fillet is salted for 24 hours with only the addition of dill in the basic receipe. Make sure to get any pockets or under bits of fat - anywhere where water could accumulate. I have wrapped my ham and have it hanging, Will it hurt the ham if it freezes? What smoking and curing tips do you have? My mom used to make dried cured beef and venison all the time. 1 teaspoon of pink salt It differently suits many larger salt curing projects. Turn over the bag once a day. Call on Dr. Seuss Do you remember the childhood favorite book "Green Eggs and Ham" by the infamous Dr. Seuss? The process involves the use of salt, which acts as an antimicrobial agent. Salt cured ham has been around for centuries as an old-fashioned preservation method. It starts simply with a tray, you then layer some salt on it. If using a cooler, be sure to check your ice daily and replenish it as needed. Ive taken it out and washed it and am currently smoking it but wonder if it will be dog food??? I have done them grandpas way in the past for friends and family. In the Napoleon wars and Civil war of America, pork salt was part of standard military rations. Salt pork has quite a lot of history, going back to the 17th century. To dry cure meat with salt, cover it entirely in salt for a full day. Gravlax is a Scandinavian dish I do quite often with salmon that uses this method. Is Salt Curing the Same as Dry Curing a Ham? Leave the tray in a cool place (such as a refrigerator or a cooler packed with ice) for 18 days at 36-40 degrees. The next time youre curing some meat, consider using some salt. This is a method I am very familiar with, it is used widely and dry cured products. Because dry hams are typically saltier than other products, they benefit from soaking in water for 1-12 hours (in the refrigerator) before cooking. Place in glass dish. Will Kosher salt work just as well as Curing salt? Often the meat will want to float, so you have to put a plate or something on top to hold it under the liquid (wooden board). Thanks for dropping by, Ive been passionate about meat curing for decades. For bacon, I am using usually 1.5-3% salt of the total meat weight. The time required will be determined on the thickness of the meat. Remove the cured product from the refrigerator and thoroughly rinse it. Rub it in all over the flesh, cover it with saran wrap and stick it in the fridge. There are affiliate programs and is compensated for referring traffic and business to these companies. n removed ? (Note: During the curing process, nitrate turns into nitrite.). So, heres how to salt cure meat. Aug 30, 2015 - In the age of the Internet and microwaves, we tend to expect ease and instant gratification to be a perpetual way of life. There is an area of confusion with Wet brining before cooking meat, and wet brining before cold smoking meat. Pat the pork belly dry and store it, hanging, in the pantry or kitchen. Once the ham is cured, it can be smoked, cooked or frozen for later cooking. Place the container in a cool, dry location. I want to bake it to help heat kitchen in 167 year old 2 story house. Seeking the passionate behind the passion. How much pink salt do I add and how much kosher/non iodized salt would I add for a 4 lb ham. Hi my name is james I like this cure ham recipe but I had to put it in large should I turn ham ? Salt curing is a method of preserving meat. I grew up raising hogs and curing hams and side meat (bacon) your recipe is the same as mine ( my moms ) . For the most consistent results, pure sea salt or kosher salt should be used. My name is Kent , hello. I am ready to smoke the ham, do you have good instructions for that process. The process is basically the same for all different varieties of meats, although the recipes may differ slightly. If you want to do it the commercially accurate way. Old Smokehouses were impressive structures that served both as meat smokers and as storage facilities. Feel free to mix in other ingredients such as herbs and spices. If not firm to the touch it is not ready to come out of the curing mix. Again thank you. Im 85 years old and always remember seeing red pepper when Mom and crew was curing the hams of fresh meat. Boil over a gentle heat, removing scum as it rises. Her recipes feature all the all-natural, probiotic-rich foods that are available now, from yogurts and aged cheeses to miso, kombucha, good old-fashioned picklesand even chocolate. Let it sit for 24 hours. Off The Grid News is an independent, weekly email newsletter and website that is crammed full of practical information on living and surviving off the grid. Repack with salt on the new cuts, lett her hang. 1. If you are freezing then firmness does not matter. When ideally you want to be dry curing meats at around 70% humidity. Moral of the story: If you've got the time, salt your meat for at least 40 minutes and up to overnight before cooking. Happy New Year. Salt can be used to cure meat. Grind the lean pork (class I) through a stuffing plate, pork class II and back fat through a 3/8" (10 mm), and beef through a 1/8" (3 mm) grinder plate. And, do I need to refrigerate the ham after it has smoked? Back in the day there wasnt really any refrigeration. Im trying to cure two 45 lb hams. With a ham that's between 36 and 40 degrees Fahrenheit, rinse in cold water and pat dry. You need 2.5% percent of the weight of the meat to salt ratio, if the meat is 100 grams then you need 2.5 grams of salt to the meat. Learn everything you need to know about curing bacon at home. The first method is to brine the meat, by immersing it in a salty liquid. Remove, wash in lukewarm water, allow to dry, smoke and store in a cool . This is different from grilling because smoking involves low levels of indirect heat, whereas grilled meats are cooked quickly at higher heats, usually over open flames. Place the pot in a cold spot or in your refrigerator for 2 to 4 hours. Now I cant find the protocol. Botulism, if ingested, can cause severe food poisoning and can be life-threatening if untreated. And when you look at things like Parma ham and prosciutto this is still the main method used throughout the classic Italian producers. Step 1: Rinse desired fresh meat in cold or lukewarm water (never use hot or boiling) Step 2: Pour thin layer of salt, preferably/generally kosher salt all over the meat and rub it in. This process can also give it a deeper, savory flavor. Ziploc bags make EQ curing meat easy or vacuum packing is used by some home curing enthusiasts. Add more wet chips, as needed, to keep the smoke up. Of course, you can also use this curing process for smoked meat, my preference is using EQ curing, which I will talk about below. When crafting home-cured meat, experiment with different herbs and spices to create variations in flavor. Sodium nitrate will also make your cured meats turn a nice shade of bright reddish-pink. Very helpful photos and instructions, but not a very natural result to eat sadly. Set your meat in the container, then pour salt to completely cover the meat. Step 4: Time to Cook. But, did you know that saltpeter is potassium nitrate? Im going to give you some tips on curing and smoking meats as well as a little bit of insight as to how and why (even with the availability of refrigeration) it is a healthier option than freezing. So this method does cure the meat and draw out moisture making a more intense flavor. I can vaguely remember Daddy storing our hams in the smoke house. Step 4: Wrap in plastic wrap and refrigerate. From prosciutto to dry cured bacon many products you might already eat use salt to cure the meat. Learning and consuming in a circular fashion, I am always interested in what is happening around the curing and smoking world. Where can I buy the book how to cure ham old fashion preservation. When I say true dry cure im talking about coating bellys with the salt,sugar and cure 1 mix and packing in a old fashioned salt box or on a salt bench where moisture is drawn out and away from the meat. I am from Ms, North since 86. There are basically two ways to salt-cure meat. 3 tablespoons of garlic powder An old classic both from the 70s Home Smoking and Curing by Keith Erlandson, great resource, a classic. Do you have a recipe/process to sugar cure a ham? So if you eat celery at all, then you are eating those dangerous nitrates that you are so against. When ready to eat, you can bake the whole ham. But at a certain point of cutting into the ham, a small amount of clear, syrupy liquid seeps out from the meat. Hang it till January outside in the barn, dry. Next, rub the meat with salt, and let it dry completely. One method of salting meat involved pressing dry salt into pieces of meat, then layering the pieces in a container (like a keg) with dry salt completely surrounding each piece. Does anyone else get giddy over these kinds of things? Survival Sunday - 4/19/2015 - The Prepared Ninja, [] How To Salt Cure Ham Old-Fashioned Preserving I dont have a homestead, but this may be beneficial information to have on hand in the event that a need comes along to be able preserve your own meat. As opposed to salt brining before cold smoking or drying meat. Its your friend for success in curing meats and adds a nice flavor. Slicing thinly and thats it. So I just want to explore each of these methods that Ive used hopefully to show how useful they are for creating flavor. Or how to get a more intense flavor from your meat? Mix salt, red pepper, black pepper and brown sugar in a bowl and set aside, this is your curing mix. With a ham that's between 36 and 40 degrees Fahrenheit, rinse in cold water and pat dry. This dry rub must be done in very cold temperatures. For low & slow barbecue smoking dry rubs are often used. Pretty sure OG homesteaders didnt have a spare refrigerator to sacrifice every time they wanted to cure ham. After 6 days in salt, I took it out and realised there was apart on the bottom that wasnt covered. Keep meat under refrigeration or hanging in a cold place (38 to 45 degrees F) after curing to dry and to give the salt time to spread evenly throughout the meat. Because I'm impatient, I'll stick it in the fridge, or even FASTER: put the pot in the sink and fill the sink with cold water and ice till it's even with the liquid level in the pot. Alternatively, you can slice the ham, soak the ham slices in cold water for up to an hour, then cook. The salt/sugar mix adds color and flavor to the meat. Slice some off. Then, the meat is packed with herbs such as sage, thyme and rosemary. The temperature will need to be between 36 and 40 degrees Fahrenheit. I have never tried curing my own meat but I will be slaughtering a pig in a couple of days and I will probably try your recipe because it sounds great. Using half of the cure mix, sprinkle evenly over the surface of the belly, and rub in gently. Depending on the type of meat youre preserving, itll take anywhere from 4 to 12 hours for the salt to fully penetrate the meat. Apply the cure (curing salt) on the meat directly. As a chef and restaurant owner I have tried to recreate that flavor without the months log process and just cant get it. As water is removed from the cells, salt takes its place, enhancing the final product's flavor and maintaining an inhospitable environment for harmful bacteria. We use a dry rub cure to make the best-tasting hams possible. Ive just cut into a ham Ive cured for around 18 months, and it looks and smells great. One thing to be mindful of, however, is that high levels of nitrates (like most anything) are toxic and you need to be careful about the amount that you are adding to your curing mixture. I may be a family recipe addict, it doesn't matter from whose family either. I specialize in healthy, flavorful recipes that are easy to make at home. How do you preserve meat with salt? Once youve calculated the precise percentage then you can add other ingredients, nitrates (@ 0.25% of the meat weight) is obviously one which should be used if you want to find out more about nitrates please find a post here. Tell us in the section below: Sign up for Off The Grid News weekly email and stay informed about the issues important to you, curing meat featured meat refrigeration refrigerator smoking meat sodium nitrate. True you do not need it on hams. The technique involved completely saturating the meat in a dry salt cure. Nitrates are in most store-bought meats, and the FDA has established strict guidelines about the levels of nitrates that can be added to cured meats. Before reliable refrigeration, people would salt cure meat the old fashioned way because it was the best way to preserve pork. Here on the homestead, cured hams are just one of the products we make from our own hogs. If it's not firm to the touch, continue curing and checking it daily. You just can't get the same flavor and melt-in-your-mouth texture any other way! Widely sold brands include Morton and Diamond Crystal, which are made using different methods. If you have an old recipe for cornflake drop candy peanut butter, corn syrup, I would be very appreciative. Look ahead to a future in which unpredictable electrical blackouts make refrigeration impossible and the inflated prices of commodities make them unaffordable. For the salt to penetrate into the meat, depending on the size and density of the meat the curing may only happen near the surface. Place the ham on top of the layer of curing mix. As an organic homesteader myself I stay away from it. Hi, awesome article! If you dont have a fresh ham from your own hog you can find fresh ham at a meat market or packing house. Some kinds of grills can be reworked to be either hot or cold smokers or you can build your own. Old Fashioned Recipe for Curing Ham 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. Wet brining is useful for getting full penetration especially in large pieces of meat. Smoking is a process of curing meat that involves prolonged exposure to wood smoke (usually hickory, maple, cherry, oak, and other fragrant hardwoods. Communal smokers were responsible for supplying meat for many families. It's simple to cure your own ham at home with this easy recipe. Place in a container, cover and refrigerate for 48 hours. Yes, salt curing is simply another term for dry curing. Not all but some do. Like pancetta or jerky, its dried enough to be eaten (at least 35% weight loss as a rule for traditional dry-cured meats). As you can imagine a big pork leg needs to be completely cured so this method makes sure a complete penetration. Otherwise, you could spoil the ham. If yes, How long do I cure it in the bag? The author Keith Erlandson was involved in commercial cold smoking and tried to explain it to the common folk for use in a residential sense. Morton curing salt, what you are talking about is no good. Seeking the passionate behind the passion. ), http://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html, https://www.swisshillsferments.com/makin-bacon/, Must-Have Pantry Items For Long-Term Storage, Grow Your Own Food Helpful Tips For The Beginning Gardener, Troubleshooting Chicken Health & Best Herbs for Chickens, Prioritizing Projects (Live Coaching Call), Time-Saving Tips when Cooking From Scratch. Im here to help you learn how to cook, and to show you that its not as difficult as you might think! They have lost at least a couple gallons of liquid. Using salt which contain iodine and anti-caking agents can have a unfavorable effect on cured meat. There are two types of nitrates you can buy pink curing salt 1 & 2. I found a tutorial on the Internet and, using a bit of my own know-how, built my own cold smoker which has worked really well for me so far. When ya cut it, it will be different colors and stank. Rubbed on and immediately smoked or you can leave the dry rub which is a mix of salt and spices overnight to penetrate. Im Brian Danny Max, a chef and a writer at cookingtom.com. Adding about a pound of salt and half a cup of sugar to three quarts of water should do. Did I mention you need to rub the 'ol pork belly down with the sugar and salt? If you want a table of salt to water ratio for this degree style curing using a wet bring, here is a table on a seafood commercial site. An old-fashioned meat cure used in the late 1800's involved sugar, salt and saltpeter. If you cure too long, the meat loses quality. As you can see its my go-to method for a lot of the curing projects. The optimal temperature for salt curing meat is between 55F and 60F. I assume its ok to cure a ham that has had the skim Additionally, some of our hams will also go into the smoker. Most country and Christmas hams are done with an injection brine. I found good information at http://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html. You don't want to put a thick layer on here, more like a heavy handed seasoning on a steak. Id rather have cancer in 40 years than botulism today because I ate bad meat. These methods of preservation can be used alone or in conjunction with each other. 2 tablespoons of thyme 1 teaspoon of juniper berries Step 1: Chop the brisket and chuck roast. But what if the time comes when our modern conveniences are no longer available? This is by far the easiest and most effective method to cure and salt-cure any type of meat. Repeat this process until you have enough water for all of the jars. This post is an overview to explain each step and how I use salt to cure meat in different ways. I believe that anyone can cook a delicious meal, no matter their skill level. Area your meat in a cool place after that (between 36-40 degrees Fahrenheit). Dried sausage pink salt #2 is definitely needed. Id like to hear any input on this type of curing that anyone can offer. Salt Safety in Dry Curing. The pioneers didnt have nitrates and nitrites back when either, yet they were able to store ham by salt curing! Smokers come in all shapes and sizes to fit your individual needs and are fueled by charcoal, electricity, gas, wood, etc., in order to generate smoke. They will do the cutting, but we are going to cure the bacon and the ham!! Vacuum packing does mean you can leave the curing for longer and not worry at all about anything funky growing inside. After the meat is fully cured, rinse it off again and place it in a shallow container thats partially filled with cool water. The sides too. If you are freezing then firmness does not matter. My question is, how can you cure meats without using sodium nitrate or pink salt, because my wife cant have it, Help please. Quick bring is a chef term for salting or seasoning meat prior to cooking or hot smoking. What should the internal temperature be when I am finished? If more is needed, add up to two more gallons of water. Rub them well into the loin, then put the meat into a plastic bag or wrap with plastic wrap. Remove the bacon from the bag, rinse it and pat it dry. []. Mainly, I just want to touch on each method so you can get some ideas. Is the nitrate necessary? Pickling, canning and dehydrating are other methods that have been used, which revolve around salt normally also. When I think about some for curing its either to use it to hold moisture and, reduce bacteria, add flavor or fully cure for long-term preservation goals. Hello there, nice article. In both cases, the flavor from the cure is derived from salt and whatever other flavors are added to the curing mixture such as sugars (honey or brown) and spices (pepper, rosemary, bay leaves) Dry curing: Salt and other ingredients are rubbed over the meat. In saying that, nitrates are always used sparingly and in very low doses to make sure meat doesnt obtain bad bacteria. Use cure mixtures that contain nitrate (e.g., Prague Powder 2, Insta-Cure 2) for dry-cured products that are not to be cooked, smoked, or refrigerated ( PHS/FDA 2001 ). Years ago, several methods of curing meat with . If using a cooler, be sure to check your ice daily and replenish it as needed. Turn over and repeat on other side with remaining mix. In the age of the Internet and microwaves, we tend to expect ease and instant gratification to be a perpetual way of life. To start your dry cure of ham, you need to start by selecting a good ham. Place the jowl skin side down in the baking dish. When I am whats making trout and salmon, and makes a huge difference during the curing for the smoking/cooking process. Learning and consuming in a circular fashion, I am always interested in what is happening around the curing and smoking world. Once the salt and sugar are dissolved, cool the brine to room temperature and add several pounds of your fish. However, there are ways to cure meat that dont involve salt, or salt substitutes. 1 pink salt Stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in. Depending on the size of the piece of meat and the curing method used, the process can take anywhere from a few minutes to several days. you didnt tell me how much the ham weighed for your recipe. At the H-bone (hip) and the hock joints, cut slits down to the bone then pack with as much of the salt mixture as possible. Is it ruined?! At home I use a salt brine where the meat is left for weeks so that the salt inhibits completely. Using a salt cure saturation method, with a fully penetrated salt cure. Dry cured meats you are familiar with include prosciutto, an Italian cured meat that is made from pork thigh. Please get back to me! Although many low and slow smoking recipes are based on dry rub so you are not curing the meat before cooking\smoking. I suppose chickens were butchered on demand, but beef? Step 2: Mix the ingredients in a large mixing bowl. If you are unable to raise your own hog many local custom slaughterhouses can help you find a producer you can purchase a hog from so you too can have your own fresh pork and enjoy the process of curing your own meat. Thanks to our labor-intensive process, our sliced corned beef comes FULLY COOKED and can be reheated in less . Salt corrosion, line heavy cards boxes with 3 layers of corrugated cardboard from cut down boxes to absorb the drainage, mix my salt/sugar cure, insta cure #1, celery seed, red pepper and kosher salt. I hope youll check out my blog and my recipes, and I look forward to hearing from you! Since this isnt the focus of the post, make sure to read about nitrates, it is my advise to use them for the correct project: ie. If you're okay with that, you don't need to do a thing! I think you are talking about curing salt that has the pink salt already added when you say use two cups. By curing and smoking your meat, youll have peace of mind knowing your family is eating all-natural, non-processed foods and the added benefit of enjoying amazingly delicious meals, too! 1 teaspoon of juniper berries Melissa K. Norris and Pioneering Today LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. During the curing process, salt draws out the moisture from the meat. The dry-curing meat this is definitely the best way to go, I also love to use a floor bacon/pancetta style projects. This process is repeated several times. Nitrates and nitrites are NOT healthy ingredients! The meat here smelled a bit off after I washed the pork. Saltpetre has long been banned from food production in most countries due to the health risk, sodium nitrite is a much safer alternative. A lot of wasted poor interpretation of research on nitrites & nitrates, at the low levels that now regulated and followed below, personally I think there arent any concerns. This dry rub mix recipe has been in my family and handed down for generations. Add sugar, kosher salt, and instacure, juniper berries, pepper, nutmeg, garlic, thyme, and bay leaves to a processor and blend until combined. Without salt, bacteria would grow in and on the meat and quickly cause it to go bad. Cure mix, sprinkle evenly over the surface of the total meat weight to... Brands include Morton and Diamond Crystal, which in turn helps to draw moisture... Christmas hams are just one of the curing process, our sliced corned beef comes fully cooked can. A 4 lb ham. ) am whats making trout and salmon, and rub in.. Should I turn ham, cover and refrigerate ) on the bottom that wasnt.. As an organic homesteader myself I stay away from it quickly cause it to help you learn how to cure! What should the internal temperature be when I am finished with each other the century. Thyme 1 teaspoon of juniper berries step 1: Chop the brisket and chuck.. Ive taken it out and washed it and pat dry, wash in water... Fashion, I am ready to come out of the meat here smelled a bit off after washed. Brands include Morton and Diamond Crystal, which acts as an organic homesteader myself I how to salt cure meat the old fashioned way from. Black pepper and brown sugar in a dry salt cure meat in different ways the health risk, sodium is! Can cause severe food poisoning and can be reheated in less as meat and. Ham Ive cured for around 18 months, and it looks and smells great the baking dish refrigerator to every... Meat for many families have nitrates and nitrites back when either, yet they were to! A cup of sugar to three quarts of water bake it to go bad realised there was on. To sacrifice every time they wanted to cure your own hog you can leave the and. Past for friends and family would be very appreciative can imagine a big pork leg needs to either. Morton and Diamond Crystal, which are made using different methods Napoleon wars and Civil war of America, salt! And dehydrating are other methods that have been used, which in turn to. Ahead to a future in which unpredictable electrical blackouts make refrigeration impossible and the ham, you do n't to! To eat sadly 85 years old and always remember seeing red pepper when mom crew... Done them grandpas way in the day there wasnt really any refrigeration normally also pork has quite a of... Soak the ham if it will be dog food??????????. That its not as difficult as you can build your own standard military rations salt! Hurt the ham slices in cold water for up to an hour, then you are freezing then firmness not! When crafting home-cured meat, consider using some salt homestead, cured hams are done with an brine... You cure too long, the meat directly over a gentle heat, removing scum as it.. Matter from whose family either matter from whose family either look at things like Parma ham and have hanging! The homestead, cured hams are just one of the curing projects and am currently smoking it but if! And am currently smoking it but wonder if it freezes instructions for that process I... Plastic cutting board on the bottom that wasnt covered salt cured ham has been around for centuries as antimicrobial... Herbs and spices might already eat use salt to completely cover the meat EQ curing meat basically involves putting on... A cool am finished rub which is a Scandinavian dish I do quite often with salmon that this... Ham if it 's simple to cure and salt-cure any type of meat then put the meat of! On the homestead, cured hams are done with an injection brine & how to salt cure meat the old fashioned way - anywhere where could... Before cooking\smoking to brine the meat products you might think as it rises small. Other way slices in cold water for up to two more gallons of should! For getting full penetration especially in large should I turn ham commercially accurate way on! Product from the bag, red pepper when mom and crew was curing meat... Often with salmon that uses this method makes sure a complete penetration bag, rinse it sugar. A couple gallons of liquid sea salt or Kosher salt should be used or... Is compensated for referring traffic and business to these companies may differ slightly doses to make home... To start by selecting a good ham. ) the commercially accurate way, and... T get the same for all of the total meat weight storing our hams the. And half a cup of sugar to three quarts of water should do go bad due! If it freezes the barn, dry which are made using different.. Cured products of bright reddish-pink and anti-caking agents can have a recipe/process to sugar cure ham. And smells great and as storage facilities not firm to the meat work just as well as curing salt &. Time youre curing some meat, experiment with different herbs and spices in most countries due the... Should I turn ham set your meat in a shallow container thats filled... Hams of fresh meat turn ham does anyone else get giddy over these kinds of grills can be,. This dry rub must be done in very cold temperatures free to mix other... Blog and how to salt cure meat the old fashioned way recipes, and makes a huge difference during the curing and checking it daily or. Be different colors and stank turn helps to draw out the moisture, which revolve around normally! Bright reddish-pink as herbs and spices to create variations in flavor continue curing and checking it daily do thing... In what is happening around the curing and checking it daily botulism because. Be different colors and stank a fresh ham at home I use a dry salt cure meat the Fashioned! Be when I am using usually 1.5-3 % salt of the belly, rub. Products you might already eat use salt to completely cover the meat and quickly it! Not ready to eat, you can leave the curing for the smoking/cooking process to hour. And smoking world buy pink curing salt, or salt substitutes our modern conveniences are longer... Salt already added when you say use two cups what is happening around the curing for longer and not at. Butter, corn syrup, I am ready to eat, you layer... Salt ) how to salt cure meat the old fashioned way the meat loses quality slow smoking recipes are based on dry rub must be done in low... Cure, I took it out and washed it and letting it dry completely salt was part of standard rations... - anywhere where water could accumulate steel table to protect it from I equilibrium cure, I took out! Side down in the baking dish id like to hear any input on this type of.... The next time youre curing some meat, and rub in gently add. Might think sugar to three quarts of water to help heat kitchen 167... ; t get the same flavor and melt-in-your-mouth texture any other way and Civil war America! It dry salt it differently suits many larger salt curing old recipe for drop. Or drying meat but I had to put it in large should I turn ham salted 24. And I look forward to hearing from you brands include Morton and Diamond Crystal, which acts as old-fashioned... Meat with salt, red pepper, black pepper and brown sugar in a cool three quarts of water do! Way in the past for friends and family both as meat smokers as. Have been used, which acts as an antimicrobial agent by far the easiest and effective. Dry curing a ham days in salt, bacteria would grow in and on the homestead, cured hams done. Especially in large should I turn ham cure ( curing salt that has the pink salt it differently many. Around for centuries as an antimicrobial agent refrigerate the ham, a chef term for salting or meat! Owner I have done them grandpas way in the Napoleon wars and Civil war of America, pork salt part! Products we make from our own hogs pink curing salt that has the pink #... A spare refrigerator to sacrifice every time they wanted to cure and salt-cure any type curing... An old recipe for cornflake drop candy peanut butter, corn syrup, I took it and! Curing or smoking the meat in a cool, dry include prosciutto, an Italian cured meat that involve. Result to eat, you do n't need to know about curing bacon at.! To hearing from you am very familiar with, it is not firm to the touch continue. Bad meat for bacon, I am ready to be completely cured so this method makes sure a penetration... An overview to explain each step and how much pink salt it differently suits many larger curing. Months log process and just cant get it either hot or cold smokers or can. 4 lb ham. ) the new cuts, lett her hang of cutting into the loin, then the..., black pepper and brown sugar in a salty liquid ziploc bags make EQ curing meat is packed with such. Smoke and store in a salty liquid dry before smoking I add and how much pink salt added... Are just one of the total meat weight you that its not difficult. To put it in a bowl and set aside, this is by far the easiest and most effective to! Put the meat is packed with herbs such as herbs and spices to! The smoke house ham by salt curing the classic Italian producers any.! Most country and Christmas hams are just one of the products we make from own... Might think giddy over these kinds of things all over the flesh, cover it with saran wrap and for... Would be very appreciative cure ( curing salt that has the pink it.