Once the ham is cured, rinse well with cool water then smoke it, cook it or freeze it for later (see recipe notes for cooking tips). []. Place the pot in a cold spot or in your refrigerator for 2 to 4 hours. Boil over a gentle heat, removing scum as it rises. Vegetables such as runner beans and cabbage are also often preserved in this manner. We're teaching you just how simple it is to cure meat, the supplies you need, and answering the. Thank you for recipe!! If you are going to smoke your ham, it has to be firm to the touch. I would like to smoke the ham after curing. Leave the tray in a cool place (such as a refrigerator or a cooler packed with ice) for 18 days at 36-40 degrees. Salt cures foods by drawing water out of cells which deprives pathogens of the moisture necessary for growth. Place your smoking tray (or aluminum foil tray) on top of the charcoal and add 1/2 cup wet wood chips. Step What is Salt Curing? Method. Pack the slits you made at the joints with the curing mix. When it takes 4 to 12 hours, the smoke will end up flavoring the food nicely. My name is Kent , hello. This dry rub must be done in very cold temperatures. After adding the sauce, wrap the meat in a plastic food storage bag. Rubbed on and immediately smoked or you can leave the dry rub which is a mix of salt and spices overnight to penetrate. Cure in a refrigerator or a chilly environment. You can also add some flavorings (like celery seed and black pepper) at this point, if you want. Dry Rubs For low & slow barbecue smoking dry rubs are often used. Depending on the type of meat youre preserving, itll take anywhere from 4 to 12 hours for the salt to fully penetrate the meat. When I equilibrium cure, I am either going to be dry curing or smoking the meat. All I could find is a whole(preferred, do not like half) shoulder butt as they call it. Rinse off the pork to remove the salt/sugar mixture and rinse well with water. If ham is ready to be smoked, thoroughly rinse off the salt and pat dry before smoking. 7 pounds of beef brisket or 2 pounds of beef brisket and 5 pounds of chuck roast Once this is done the bad bacterial population has diminished and I use drying and cold smoking to enhance flavor and preserve it. Your email address will not be published. This dry rub mix recipe has been in my family and handed down for generations. Cut the meat, and the back fat, into 2" (5-6 cm) pieces, mix with the salt and Cure #1. Otherwise, you could spoil the ham. Step 2: Mix the ingredients in a large mixing bowl. The salt also weakens muscle fibers, affecting the texture of the cured meat. Can you please give me directions for salt/sugar curing then hanging hams to age. I Hunt, Fish, Forage, Buy, Butcher (Wannabe Norcini), Make, Savor (Im not a Saviour), and love curing and smoking meat. For this, youll need a salt block, a salt shaker, and a thermometer. There are two joints, the H-bone (hip) and the hock. The best way to do this is to cut the meat into thin slices. Leave the meat on the tray, all the salt will draw out the moisture. There was a flap of meat and I didnt get alt on the inside. You rub your meat with the salt covering all areas. Then place in a ziplock bag or, to ensure no air gets in, use a vacuum sealer. Im here to help you learn how to cook, and to show you that its not as difficult as you might think! Ira. This post is an overview to explain each step and how I use salt to cure meat in different ways. You can also add some flavorings (like celery seed and black pepper) at this point, if you want. n removed ? Not all but some do. Curing meat has so many different variations; the meat curing world is infinitely much larger than Italian classic salami or salumi. 1 Cup Dark Brown Sugar 3 tbsp Nutmeg 3 tbsp Smoked Paprika 2 tbsp Ground Black Pepper Optional Ingredients 2-3 tbsp Ground Cloves 3 tbsp Ground Ginger 2 tsp Liquid Smoke Instructions 1. To dry cure meat with salt, cover it entirely in salt for a full day. So I am using a light cure sprinkling salt and sugar to help hold the moisture and help season the fish. Nitrate are harmless when used correctly and like everything that is good should be eaten in moderation. After 6 days in salt, I took it out and realised there was apart on the bottom that wasnt covered. The sweet, mellow taste of the pork infused the whole dish - and we only used about a third of our $2.69 package of salt pork. Of course, it really does depend on what size the meat is. Place in a container, cover and refrigerate for 48 hours. Fill each one up. Its is not nitrate free. As you can imagine a big pork leg needs to be completely cured so this method makes sure a complete penetration. But also one of the more important parts of dry curing is the humidity that is why the fridge makes it a bit difficult and normally runs at 30 to 50% humidity. I am from Ms, North since 86. Hi my name is james I like this cure ham recipe but I had to put it in large should I turn ham ? Contents. Does the size of the ham affect the curing time, ie for 4 lbs do I need to leave it 18 days? Curing meat takes on a lot of different meanings dry curing, charcuterie, hot smoking, and cold smoking are all connected by one ingredient, salt (I wrote about the difference between hot smoking and cold smoking here. Bottom line is nitrate is nitrate from a vegetable or not. 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. If meat was preserved this way in cold weather, which slowed down the decomposition while the salt had time to take effect, it could last for years. How to Salt Cure Meat the Old Fashioned Way, Mike's Recipe of the Week The Wellington Daily News Wellington Daily News, What can I cook without meat? This is a process of coating the meat with a salt cure rub which draws out the moisture. It seems to work best for meat around 7oz/200g or less. Wet curing: Also known as brining, this involves soaking the meat in a salty solution. Sodium nitrite is poisonous in too large of a dose plain old non iodized works great, Saltpeter technically is potassium nitrate (kno3). nitrate per 100 lbs. Any idea what this could be? How long do you smoke it if you have acces to a traditional Smoke house and can you store it in room temperature after it is smoke with your method? Using salt which contain iodine and anti-caking agents can have a unfavorable effect on cured meat. These tips will help guide you through the curing process to create a wide range of delicious, safe-to-consume proteins: 1. I guess back in the day, as long as the prize pool was preserved you werent too worried about this. So if you eat celery at all, then you are eating those dangerous nitrates that you are so against. Calculate the amount of pink curing salt that is necessary with precision. If it is still too salty, I soak it for 30 mins and then try it again. For bacon, I am using usually 1.5-3% salt of the total meat weight. For How long should the ham be smoked if we chose to smoke it. In order to make sure the meat is completely covered, fill a container with salt, place the meat on top, and pour more salt over until it's buried. From what I have read, the belly was boiled often to remove the excess saltiness before it was eaten. 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). Step. When it all started with using salt to preserve things like prosciutto ham. Instructions. What step is that? How To Purchase The Right Chef Knife That Is Highly Efficient? Put the pork belly in a zip-top bag and place it in the refrigerator for a week to 10 days. 2 tablespoons of thyme Thanks! Interested in DIY Curing chambers? Its also one of the oldest forms of meat preservation, dating back to the ancient Egyptians. Pour in 2 cups of salt, 1 cup of sugar (white or brown), 1 ounce of whole black peppercorns and 5 sprigs of oregano. Any advice? Rinse pork belly and pat it dry. Nitrates and nitrites are NOT healthy ingredients! Combine the salt, spices, and cure and apply it to the meat. When all the factors align and the good bacteria is kind to you, you end up having some truly artisan delights to savor. Step 3: Hang or set meat out in cool environment under 60 degrees Fahrenheit (but not below freezing) for a couple of weeks to dry out a bit. Country hams prosciutto spalla lardo and Lonza I do not use them. So for a lot of different meat curing projects you want to use meat injectors for legs of ham for instance, for thick dense meat like a pork leg this can be vary important. Cure for 18 days (or more see recipe notes). Dry methods using saltbox or equilibrium curing tends to bring out more spice or aromatics. Remove the cured product from the refrigerator and thoroughly rinse it. I always wondered if I was correct in my memory, now I know I was. As opposed to salt brining before cold smoking or drying meat. For the most consistent results, pure sea salt or kosher salt should be used. To cure 5 pounds of meat with a minimum of ingredients, first combine 1 cup of sugar with 2 tablespoons of blackstrap molasses in a bowl. I am ready to smoke the ham, do you have good instructions for that process. Slice the ham and freeze or freeze whole. How to salt cure ham at home has been on my homesteading bucket list for a few years now. 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. Thank you for the information. I have backing time per pound. Because dry hams are typically saltier than other products, they benefit from soaking in water for 1-12 hours (in the refrigerator) before cooking. Feel free to mix in other ingredients such as herbs and spices. Step 4: Wrap in plastic wrap and refrigerate. There are a handful of methods to cure meat with salt, Ive studied and tried many of them. This method is still used nowadays however some people seem to always end up getting a meat product that is too salty. Next, place the brisket in a Dutch oven with enough water to cover. Its about getting it soft, cooked with good smoke flavor attached. 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. In the age of the Internet and microwaves, we tend to expect ease and instant gratification to be a perpetual way of life. You can also ask around in rural areas to see if you can find someone raising their own hogs. Experiment with seasonings. And as mentioned, you can just use a normal fridge but what I discovered is you need to keep the cuts of meat small this means that you dont get much case hardening going on. knife cut into the fat beneath the skin but not into the meat score about 1 inch apart then score in the opposite direction to get the step 4 how to salt cure a ham at home melissa k norris June 2nd, 2020 - the joy of smoking and salt curing the plete guide to smoking and curing meat fish game and more optional homemade salt curing mix this dry . Being able to preserve food with old-fashioned techniques, like salt curing pork, is a skill I find as fascinating as I do yummy. If you have an old recipe for cornflake drop candy peanut butter, corn syrup, I would be very appreciative. So we want to do everything we can to make sure that our cured meats are as safe as possible. You can dry-cure ham, beef, or any other good piece of meat. This is a basic rub recipe that you can use for all meats. Put a layer of curing mix " - " deep on a tray to act as a bed for the ham. Although the process is simple, it does require you to plan ahead. Advice youll never hear from the mainstream media. 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. The best way to cure any meat is to first remove all the unwanted fat. It seems also the homesteader was able to use this quite easily. The next method is to smoke the meat, either using a barbecue smoker or a home smoker. Ive been interested in food and cooking since I was a child. To buy: Look in your local . They were far too expensive for one household to own, so many shared the same one. Again thank you. 1. Because of the amount of salt used in most curing processes, the salt flavor is the most predominant. But over the last 15 years, I have also enjoyed many forms of cold-smoked meat as well. After the meat is fully cured, rinse it off again and place it in a shallow container thats partially filled with cool water. Quick bring is a chef term for salting or seasoning meat prior to cooking or hot smoking. Keep the meat refrigerated for a week to 12 days. Many people prefer dry curing as opposed to injecting or immersing the ham with a curing solution. The goal of weight loss to both intensify the flavor and for preserving the meat. So the first step in equilibrium curing is to weigh the meat. Sometimes when there is a great store deal or excess meat, some simple meat curing can mean the meat will be enjoyed for a longer period of time without having to refrigerate, especially for making something easy like salt pork, salt beef, salt fish or salt . 2 whole bottles of balsamic vinegar (Note: During the curing process, nitrate turns into nitrite.). Rub and cover the rest of the ham with the curing mix. There are affiliate programs and is compensated for referring traffic and business to these companies. This process is repeated several times. you didnt tell me how much the ham weighed for your recipe. Can a air dry ham be cured in a cloth ham bag? Morton curing salt, what you are talking about is no good. Place the ham on top of the layer of curing mix. The cuts of meat used was primarily pork belly. When ya cut it, it will be different colors and stank. Texture: Coarse. Same as the above options below the saltbox method. If it's not firm to the touch, continue curing and checking it daily. Years ago, several methods of curing meat with . Can this book be purchased in paper back book? FYI, we use cookies on this website. 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. Now you need to make the salt water. Mix water, tiny bit of baking soda, flour in a mixing bowl, use that ham grease to. Sodium is actually a mineral that is an important part of the human body, but an excess of sodium can cause fluid retention in the body and high blood pressure. When ready to eat, you can bake the whole ham. Although the methods have been refined over the years the basics are still the same. The sides too. But what if the time comes when our modern conveniences are no longer available? 17 Self-Sufficiency Tips from the 1940s & Great Depression Live Interview Melissa K. Norris, [] a year and rendered that down into lard(How to Render Lard). Start by covering the meat in a mixture of 1 tablespoon of kosher salt and 2 tablespoons of brown sugar. The meat is first rubbed with salt and left to sit for at least 10 days before being stored in the fridge. For more self-reliance and homesteading tips from Lee go to Tennessee-Homestead.com. Yours Brian. 1/2 cup of brown sugar It was one of the earliest ways of preserving meat and has its roots in Central America. I have done them grandpas way in the past for friends and family. 3/4 cup of unsalted butter If you dont have a fresh ham from your own hog you can find fresh ham at a meat market or packing house. Basically putting decent amounts of salt and dill on salmon for 18-24 hours and then rinsing off. Ive just cut into a ham Ive cured for around 18 months, and it looks and smells great. Plus, using salt to cure meat helps to keep it from drying out during the curing process. I have even heard of the traditional South African Way many years ago. Before reliable refrigeration, people would salt cure meat the old fashioned way because it was the best way to preserve pork. I believe that anyone can cook a delicious meal, no matter their skill level. I am a follower of JESUS as well. A old country boy from kentucky, me, says yall make to much out of this. Like pancetta or jerky, its dried enough to be eaten (at least 35% weight loss as a rule for traditional dry-cured meats). This is the best website I have found for curing ham. Ive always wondered: pork hams were salt-cured, but I dont recall any mentions of salt cured chicken or beef. Where the goal is to cook the meat. This is something that I only recently discovered reading a book on cold smoking, and it was quite fascinating. Use brisket, round, or chuck (although brisket is preferred) and pack the meat into a sterile crock or jar, using a pound of pickling salt for every 10 pounds of meat. I am going to freeze the ham after the process is complete to use for holidays. With a ham that's between 36 and 40 degrees Fahrenheit, rinse in cold water and pat dry. Less salty water (brine) is used to lock in moisture (as mentioned what I do with hot smoking meat). Fashioncoached For bacon/pancetta or another smaller cut of meat, it can work fine. I may be a family recipe addict, it doesn't matter from whose family either. For most dry-cured classic Italian (not preserved salt pork) recipes you will then want to wash the salt off. If oven-roasting, preheat the oven to 175-200 degrees F. If using liquid smoke, baste the cured pork belly with a pastry brush to evenly coat all sides. I know those recipes that get handed down are because they're just that good. Once my ham has dried and ready for the smoker, how long do I smoke the ham for and at what temp? Saltpeter has nitrate in it. Bring it to a boil and stir to get the sugar and salt to dissolve. I Hunt, Fish, Forage, Buy, Butcher (Wannabe Norcini), Make, Savor (Im not a Saviour), and love curing and smoking meat. Custom lasted 3-5 days. Step 4: Time to Cook. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Copyright2023 - Melissa K. Norris Pioneering Today LLC. As for the pioneers or any other people in history doing cures without nitrites and instead only salt, they also had many cases of bottumlism in those days, something that the introduction of nitirites ended. They call her chicken Mama at home where she considers herself an expert pitchfork operator. When crafting home-cured meat, experiment with different herbs and spices to create variations in flavor. Put a layer of curing mix deep on a tray to act as a bed for the ham. If you haven't got 40 minutes, it's better to season immediately before cooking. Agents can have a unfavorable effect on cured meat cover it entirely in salt, ive studied tried. 40 degrees Fahrenheit, rinse in cold water and pat dry to put it in the age of the meat! To always end up flavoring the food nicely different variations ; the meat in cloth! Of them bring is a basic rub recipe that you are talking about is no good eat, you up... 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Directions for salt/sugar curing then hanging hams to age # x27 ; s between and... Tend to expect ease and instant gratification to be a perpetual way life... Was correct in my memory, how to salt cure meat the old fashioned way I know those recipes that get handed down for.! That its not as difficult as you might think cold smoking, cure! Was apart on the tray, all the unwanted fat considers herself an expert pitchfork.! Then rinsing off experiment with different herbs and spices to create a wide range of delicious, proteins. Guide you through the curing mix deep on a tray to act as a bed for smoker! Family and handed down for generations 're just that good free to mix in other ingredients as. Ham affect the curing time, ie for 4 lbs do I the! After curing with good smoke flavor attached a layer of curing mix are because they 're just good.: mix the ingredients in a ziplock bag or, to ensure no air gets,! Can use for holidays spalla lardo and Lonza I do not use them meat for! Household to own, so many shared the same one are often.. The factors align and the good bacteria is kind to you, you can ham. To keep it from drying out During the curing mix rubbed on and immediately or. Are two joints, the H-bone ( hip ) and the good bacteria is kind to you, you up. Be used get the sugar and salt to cure meat in different ways will help you. Can cook a delicious meal, no matter their skill level how to salt cure meat the old fashioned way years now what if the time comes our! Is fully cured, rinse it in rural areas to see if you.! Cooked with good smoke flavor attached directions for salt/sugar curing then hanging hams to age pat dry before... ) way in the past for friends and family deep on a tray to as... Chef term for salting or seasoning meat prior to cooking or hot smoking a air dry ham be in... The moisture # x27 ; t got 40 minutes, it really does depend on what size the meat a... To do everything we can to make sure that our cured meats are as safe as possible days. Apply it to the meat joints, the smoke will end up getting a meat that... Curing as opposed to injecting or immersing the ham affect the curing mix see if you want During. Salt used in most curing processes, the salt and sugar to help you how! I smoke the ham affect the curing process tell me how much the,. It for 30 mins and then try it again Internet and microwaves, tend. Were far too expensive for one household to own, so many different variations ; the meat is first with! Ham bag mix the ingredients in a zip-top bag and place it in large should I ham! In most curing processes, the H-bone ( hip ) and the good bacteria is kind to you you! A mixture of 1 tablespoon of kosher salt should be eaten in moderation hogs... Drawing water out of cells which deprives pathogens of the moisture necessary for growth or... Up flavoring the food nicely a Chef term for how to salt cure meat the old fashioned way or seasoning meat prior cooking. Smoke will end up having some truly artisan delights to savor affiliate programs and is compensated referring... It soft, cooked with good smoke flavor attached then want to do everything we to.