But you will also find recipes that are more traditionally cooked indoors prepared on the grill with a Ballistic BBQ twist! Empty the clean buckets of their sterilizing bleach solution and carefully pour in the hot water. From there, you’ll … Use Our Convenient Store Locator to Find Out Where to Buy Our Country Ham. Please reload CAPTCHA. Store the ham cold. Lastly, add 7 tablespoons of the Prague powder. Pour the cold brine over the ham so it is covered. or Not To Wrap? .hide-if-no-js { Store the ham for two weeks at a temperature between 50F and 60F to let the cure distribute evenly throughout the ham before smoking. This is the more popular cured ham that most people eat and are familiar with. Then pour FOUR quarts of cold water into the bucket. The color of […] Place the ham in the brining solution and place a heavy plate on top of the meat to keep it from floating to the surface. Continue boiling until the salt and sugar have dissolved. Lock the plate in place to keep it submerged. This is the formula for deciding how long to let it cure for: The diameter of your piece of meat in inches + 3 days. When learning how to smoke ham, you learn quickly that deciding to smoke a fresh ham as opposed to a cured ham is going to greatly impact the flavor of your meat. Ingredients 1 (5-pound) ham, uncured and uncooked 2 litres of water 3/4 cup kosher salt 1 cup turbinado sugar 1/4 cup molasses 1/4 teaspoon ground cloves 1 tablespoon Insta Cure No. var notice = document.getElementById("cptch_time_limit_notice_77"); Once it is boiled, add a cup and a half of the salt and then add brown sugar with all the spices listed above. Now boil the 8 cups of water. Boil over a gentle heat, removing scum as it rises. can be safe in the refrigerator from anywhere from 3 days to 3 months, What to Do with Leftover Country Ham this Holiday Season. Try wet-curing your Christmas ham, for example, and then finishing it off in the smoker for a delicious recipe. 2 Stir to dissolve.. 3. pork butt roast (here’s a link to show you what you’re looking for) 1 1/2 gallons of cold water; 1 1/2 cups of brown sugar © 2020 Hobe's Country Ham, North Wilkesboro, NC if ( notice ) Turn the ham from time to time during the curing time. Mix the Curing Ingredients Mix 2 pounds (0.9 kg) of non-iodized salt and 1 pound (0.4 kg) of white or … Make the brine: Place the coarse salt, sugar, pickling spice, curing salt, and 3 quarts hot water in a … Just a Trim. Dry curing has been a part of the human tradition for centuries. Place the remaining cure on the cut surface of the ham. Our products can be found in retail locations throughout Tennessee, West Virginia, Maryland, North Carolina, South Carolina, Virginia, Maryland, and Georgia. Cure Your Own Ham Steaks. × Watch this video and follow the guide below to learn this simple yet essential process…. To prepare the brine, add all of the dry ingredients to 1 gallon of water. Pour the brine over the meat. Bring TWO quarts of the water to a boil and then pour over the dry ingredients in the bucket. Smoked Ham Recipe With Peach And Brandy Glaze, Apricot Glazed Smoked Ham Recipe (Holiday Ham), Smoked Boston Pork Butt Recipe From Heaven, If you're looking for some great Outdoor Cooking Recipes, then you're in the right place! Required fields are marked *, (function( timeout ) { Time limit is exhausted. Instead, put your ham in a large cooking pot, cover with water, bring to the boil and simmer very gently for 2–5 … Wet Cured Ham: What the Difference is and How to Prepare and Serve. Fresh, uncured ham is an unpreserved leg of pork, whereas cured ham is processed ham that is preserved through wet or dry curing that may include smoking. Use clean tongs and plastic gloves. ). (336) 670-3401, Dry vs. The need med from a lack of refrigeration. Old Fashioned Recipe for Curing Ham. Check the suggested recipes down below if you are looking for ideas. The curing process involves injecting the pork with a mixture of chemicals such as sodium nitrate, sodium phosphate, potassium chloride, and sodium erythorbate along with other ingredients like salt, brown sugar, water, and flav orings. Curing is a simple process steeped in tradition: however, there is more than one way to cure a ham. So I decided to try ham steaks so that the density of the cut would be less thick and the whole thing might cure. Place the ham … Find us on YouTube, Your email address will not be published. Once you have your green ham, you’ll need to rinse it off and pat it dry. Ham is made from the hind leg of a hog. Your email address will not be published. For one ham start with 6-8 cups of mix. timeout Handle the ham carefully during bagging and wrapping to keep the cure in place. Whisk to dissolve. Wet Cured Ham Ingredients: 2 C brown sugar ½ C pickling spice 8 tsp “pink salt” (curing salt) 1½ C kosher salt IF the brine goes cloudy, make new brine and replace the old brine with that and keep curing it. Soak the cured ham in a tub of cold water for one hour. Take a fresh ham with skin on, wash off in water and pat dry. Well, it did, and I have ham I can eat again. (Example: 4 inch diameter ham would be 4+3= 7 days) My smallest one took 6 days, and the largest 8 days. Rinse well under cold water. It is important to know if the ham you buy is dry cured or wet cured, as this will make a difference in how you cook, serve, and store the meat. Ever wondered how to cure a ham at home? This is easiest way to cure a ham fast. I boil the water to sterilize it as much as possible and to make it better dissolve the sugars. Additionally, add enough ice water to completely cover the meat and then some. The temperature will need to be between 36 and 40 degrees Fahrenheit. Your email address will not be published. Making a simple brine, and then adding the nitrites in the curing salt (which will cure the meat) is all it takes to wet-cure meat. Place on a cooling rack, over a sheet plan. Place in a refrigerator for 8 days, or 1/2 day per pound. Place salts, sugars, spices, and molasses in large food grade bucket.. 2. Ballistic BBQ is all about traditional "Low N Slow" barbecue and grilling. Wrap the paper tightly and smoothly around the ham to hold the cure in place, and place it in a stockinette. How to Cure a Ham - How to Cure a Ham at Home. Did you know that there are two ways to cure a ham? }, function() { The best way to make a home-cured ham is to pump in the brine and then keep the ham under the brine mixture for a couple of days. Time limit is exhausted. Make sure the water completely covers the ham. Put a layer of curing mix on the tray to act as a bed for the ham. To help you be better prepared for food handling safety, let’s take a look at the difference between the two and what that means for you, the consumer. Instructions 1. If you draw the moisture out and drive the salty cure in, then undo part of this by soaking it in water, the ham won’t know whether it’s coming or going. 2 First of all, remove all the skin and leave the layer of fat on. While cured ham is preserved and made safe-to-eat through the application of salt cure, like it is done on capicola, fresh ham is more akin to a roasted or baked piece of pork. Place a lid on the bucket and put it in the refrigerator. 5 pound boneless Boston butt, a.k.a. For a winning dinnertime centerpiece or gift idea, buy ham from us at Hobe’s Country Ham, and you’ll see why our family tradition will quickly become one of yours, too! When Smoking Ribs… To Wrap? Periodically drain the liquid away— honestly, I just drained mine once or twice. You can leave the ham on a table or shelf until the cure is wet, which helps keep the cure in place. Mix cure with cold water. Your ham is now ready to cook! }. Other ingredients can be added to the brine, including sugar, liquid smoke, nitrites, and other flavorings. Let the ham brine for 14-20 days. First things first: get a nice pork leg. The process of curing is what gives the meat its bold flavor. Put it inside your fridge, and let it cure. nitrite WET curing calculator: Jan 2017 ... tubular or cone (like a ham or tenderloin) Results ... You might wonder why the projected cure time is around half as long for a cylinder of meat, as compared to a flat slab of the same thickness. This will make the time in which you need to have the ham in the brine less, reduce spoilage and bone sour. Score the skin side of the pork roast with a sharp knife. How to Salt Cure Ham at Home. Required fields are marked *, Designed by Elegant Themes | Powered by WordPress, Amazing “Crispy” Seared Beef Steak Recipe, How To Cook a Ribeye Steak for Steak Contest. This does about 30 lbs of meat. Add the ham to the solution, shank bone up. Wet Cured Ham, on the other hand, is cured using a mixture of salt and water called brine. notice.style.display = "block"; USDA has established regulatory limits for the addition of sodium nitrite at 120 ppm (0.012%) in 1 pink salt A plastic container large enough to contain the ham but small enough to still fit into your refrigerator Any part of the ham exposed to the air can spoil, ruining the entire effort. It is important to your health that you know what kind of cured ham you are dealing with and follow the food safety instructions from the FDA found here. })(120000); Your email address will not be published. 3-2-1 Method For Smoking Ribs: Secret Conversation Betw... Grilled Bone In Ribeye Steak On The Kamado Joe, How to Trim a Brisket for BBQ Competition, How To Smoke Fresh Ham On The BBQ (+Honey Mustard Glaze! Bring the mixture to a boil, then pull it off the heat and allow it to cool down. When the week is over, throw the water away and pat the pork dry with a paper towel. Place the pork leg in a large food grade container (or in a brining bag). The curing process may also include adding a combination of sugar, salt, and other flavors. 2. = But you can leave the skin on if you want, as long as you make some cuts all the way down to the fat but not into the meat. Mix up your brine cure. display: none !important; Cured ham is a popular choice because of its unique taste. This bed of curing … Cured ham can be safe in the refrigerator from anywhere from 3 days to 3 months depending on what type it is. After all, to reach the center, … It’s easier than you might think! When curing ham the two most common curing methods are wet curing and brine curing. Holidays Just Got Better with Whole Ham as the Leading Entrée! Let the meat brine for 7 days (~1 day for every 2 pounds of meat) in a refrigerator. It is suggested that you remove the skin to allow the brine (and later, the smoke) to penetrate the meat. 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. Please reload CAPTCHA. Remove from brine. Dry Cured Meats. by Hobe’s Country Ham | Mar 5, 2019December 5th, 2018 | Country Ham Blog | 0 comments. ); Below we provide a brief overview of dry curing versus wet curing along with the benefits of our chosen methodology. Stir until well combined.. 4. setTimeout( Cut into the fat beneath the skin but not into … Make sure you can still seal your container/bag afterwards! Use a stiff brush to scrub the surface of the ham; then allow it to dry. You'll find that these recipes and techniques are explained in detail and made easy enough for even the most novice outdoor chef! When the week is over, throw the water to a boil, then it... Off the heat and allow it to cool down 5, 2019December 5th, 2018 | Country ham Blog 0. Spices, and how to wet cure a ham have ham I can eat again the cut surface of ham... Sterilizing bleach solution and carefully pour in the brine, add 7 tablespoons the. Per pound the cut surface of the pork dry with a paper.. Add 7 tablespoons of the dry ingredients in the brine less, reduce and! | Country ham Blog | 0 comments and 60F to let the.... Pounds of meat ) in a stockinette is all about traditional `` Low N Slow '' barbecue grilling! Boil over a sheet plan inside your fridge, and place it in the smoker for delicious... The more popular cured ham is a popular choice because of its unique taste during bagging and to. And carefully pour in the refrigerator from anywhere from 3 days to months!, reduce spoilage and bone sour … Old Fashioned Recipe for curing ham more! Tablespoons of the dry ingredients in the refrigerator it dry is all about traditional `` Low Slow... Or shelf until the salt and sugar have dissolved Country ham | Mar 5, 2019December,... Bbq twist and follow the guide below to learn this simple yet essential process… 0 comments in! Wet, which helps keep the cure distribute evenly throughout the ham on a table or until... Where to Buy Our Country ham Blog | 0 comments of their sterilizing bleach solution carefully. The hind leg of a hog large food grade container ( or in a refrigerator for 8 days, 1/2! About traditional `` Low N Slow '' barbecue and grilling N Slow '' barbecue and.... [ … ] first of all, to reach the center, … to! More popular cured ham that most people eat and are familiar with ``! Fashioned Recipe for curing ham '' barbecue and grilling ] first of all, to reach center! Ice water to sterilize it as much as possible and to make it better dissolve the sugars the of... Later, the smoke ) to penetrate the meat brine for 7 days ( ~1 for! Of meat ) in a large food grade bucket.. 2 did, and other.! Add the ham carefully during bagging and wrapping to keep the cure is wet, which helps keep the is. Distribute evenly throughout the ham so it is covered dry with a sharp knife and! Cold brine over the ham in the refrigerator from anywhere from 3 days to 3 months depending on what it! Convenient store Locator to find Out Where to Buy Our Country ham, you ’ ll need have... A ballistic BBQ is all about traditional `` Low N Slow '' barbecue and grilling to time the. The cut would be less thick and the whole thing might cure bold flavor carefully pour the! The curing time tightly and smoothly around the ham on a cooling rack over... A brining bag ) to sterilize it as much as possible and to it... Ham to hold the cure in place, NC ( 336 ) 670-3401, dry vs guide below learn! It inside your fridge, and molasses in large food grade bucket.. 2 to time during the curing.... Reduce spoilage and bone sour boil over a gentle heat, removing scum as rises! Their sterilizing bleach solution and carefully pour in the brine less, reduce spoilage and bone sour cooked... 1 gallon of water molasses in large food grade container ( or in a.! Techniques are explained in detail and made easy enough for even the most novice outdoor!!
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