I stuck my ham into the liquid, sealed the container, stuck it in the fridge and then waited. LOL! I have the brine heating up right now . It can be created in weapon gizmos.. hi.. I cut off another slice and another. With brining, you have the same choice: brine the food in a very strong salt solution and then remove it before it is over-salted, or soak the food in a brine with just the right amount of salt. I use between 2.5% and 3.5% of the meats weight in salt, rub it all over the meat, and put the meat in a sealed bag, flipping it every 3-5 days in the refrigerator to make sure the chunk is always exposed to the brine … then we drove it to dallas to eat it with the family! Go I would love to give this a try again! ham in some from Curing Ham back to I don't care for sweet glazes or any kind actually. I've been enjoying a cooking blog that's new to me, Mennonite Girls Can Cook, and today they had a recipe for a mustard sauce for ham which is giving me Big Ideas to try it out on Sunday. Stir in the pink salt then pour over the ham, adding more water as needed to cover the ham by 1 inch. Frequently asked questions about subscriptions. I cut off a slice and took a bite. Nice post Lisa. But might even have a go at cooking ham! Submit Your Contribution - Must be at least 750 characters to be accepted, (You can preview and edit on the next page). !I love posts like this where you learns something. Your email address will not be published. I was always present though for hog killing, dressing, & curing! California Country–I just make it up but let me write down some measurements and I'll share it with y'all. You also use a bit of Insta Cure No. Thank you for reading, your consideration, and your support! Typical values: Cure #1 = 6.25%, Europe = 0.6%. I buy a whole leg of pork every christmas, and use brown sugar,blacktreacle,cloves,pepper, ,bayleaves,allspice and salt and just the tinest pinch of saltpetre..it is really easy and extremely tasty. You basically get to a level where it’s killing most of the bad bacteria, and when you’re adding the pink curing salt I believe this is taking care of the rest. Anon–There are ways to do simple salt cures. The first two recipes are If you want it like the store ham then you cold smoke it for a few hours and then shrink wrap it and poach it until the internal temp reaches 150. My family always cooked a cured ham in a roaster with a 2-liter bottle of 7-Up poured over it. Asriel–I think it's OK, but I'd probably use plastic to be safe. Italy for example, where. 1 and may sell you some. Many people use curing salt as a Great! Insert the weight of the meat into one of the EQ calculators (links on this page). I always cure using an equilibrium cure. As I picked out the one I wanted, the butcher said, “You realize that these hams have not been cured.” No, I did not. to receive the monthly homesteading newsletter. We tried it for the first time yesterday; it's edible but too salty. contribute to throughout this website. until the salt and sugar have dissolved. Why?We're talking Brookshires, Krogers, Wal-Marts. Required fields are marked *. Not realizing the difference …, HAM CURING  HAM CURING Place your ham in the plastic container that you’ll be using to cure it. You can if you wish, though. restrictive substance as it can be used in bomb making. however you can find picnic shoulders at Walmart for 12-16 bucks, the have a red and White AVA sticker on them, I used these the first time I tried curing my own ham, and they came great and tasted the same, the meat is a tad tougher (at least it was to me) the second time i let it cure an extra day it was perfect, I also buy pork roasts and make candaian bacon from it, same basic recipe only maple syrup instead of molasses. As for glaze, I make dandelion jelly every spring, and that makes an awesome glaze on ham or straight roasted pork. Halfway through the brining process, turn the ham over so all parts of it will be submerged. For example [my story] would show as my story on the Web page containing your comment.TIP: Since most people scan Web pages, include your best thoughts in your first paragraph. Ashlie–Since you’re immediately refrigerating it and not bringing the water to a boil, it’s not necessary. And I've never had ham with passion fruit–intriguing! Me? Can we have some guidelines here, please? My wife is allergic to nitrates/nitrites. Prepared mustard, brown sugar, a dash of vinegar and if you like it a bit spicey a spoonful of hot horseradish, mmm. Looks wonderful. Find a large, clean container and The latter is our preferred approach because it does away with all of the guesswork. But he was selling leg joints—the part of the pig from where we get our hams—which had not been cured, let alone cooked. Because the meat is about 70% water, the cure tries to achieve equilibrium with the liquid in the meat. And what what do you like to do with leftover ham? Equilibrium is a slow process which decreases over time and the salinity of the brine will stay higher than the salinity of the meat. This method uses a wet cure based on precise weights of both meat and cure ingredients. It also Looks divine. We have lots of pages Then select it. Queso! With wet curing, it is very easy to control the amount of salt that you use. Yum! Wow! Support independent publishing! TheCosmicCowgirl–I hope to be able to smoke one next time. A recent trip to the store presented me with a beautiful selection of hams, recently brought in by a local pig farmer. Congratulations!! The recommendation to soak for 24 hrs in cold water was spot on; the resulting salt level was perfect. My very favorite leftover ham use is ham, peanut, and vegetable fried rice. Is there any way to avoid …, Hog Hunting and Curing Meat Not rated yetI grew up on a farm in the summers, with my grandparents. I believe yours looks delicious. Ham salad is truly the only way to enjoy cold ham; I'm just not much for a cold ham steak sandwich. But have you seen Bob Del Grosso's take on the matter? I am curing a ham with your recipe as we speak. together for 20 minutes and cool before We stuck slivers of garlic into small slits all over the ham and it was one of the best hams I've ever eaten. I'll never buy another ham again! Is it just less flavorful? Joshua–I've dry cured bacon once, but wasn't pleased with the results. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over salting. In equilibrium brining the submerged meat and the cover brine (or cover brine and injected brine, in larger pieces of meat) act as a single system and are considered a single unit when calculating salt, sugar and cure amounts. You can also add some flavorings (like celery seed and black pepper) at this point, if you want. Come to think of it – that's about the only thing I miss about living there – that porch:). we did this ruhlman cured ham for christmas and…oh, my! …, Cajun way to remove "wild taste" from meats and fish  I was just was reading up on ham curing, and they said not to use male boars, as their meat has a funny smell - it does! Worked great–tastes great! 2. Regional Recipes for the World's Favorite Chile-Cheese Dip,. At Equilibrium Healthcare, we believe that the needs of our service users are best served by working in collaboration with local clinical commissioning teams and local authorities. In these products Cure #1 is added directly to ground meat. No need to have any special skills - just type and submit. annother inspiring recipe!thank-you. Country Recipes, Return I'm inspired by your efforts! I will also try that but I don’t want to over sale or season. I couldn’t stop eating my ham—it was that good. Enter your email and you'll receive a message every time a new post is published. Oz of curing mixture. Kathleen–While I can’t speak from personal experience because I’ve never smoked one, the recommendation is to smoke it for 15-20 minutes per pound. blogherads.defineSlot('flexrec', 'skm-mainad-flexrec').setMainAd().display(); Oct 1, 2015 - Masterclass – How to make and cure your own ham You can Dry Cure many parts (or cuts) of a pig, but the ‘Ham’ (in this case an entire pigs back leg) is traditional. I ordered 1/2 a hog and while answering questions from the butcher I ordered a fresh side of ham (bacon) instead of smoked. thanks. It allows a dynamic equilibrium to develop for salt, sugar, and nitrite such that the levels are the same in both the meat and the surrounding cure or brine. Because a limit on how much salt can be absorbed has been reached there is little effect for leaving the meat in the cure for longer than was originally intended. When I Adam Kesingland on Pauline's Ham in a Bag: I made this ham with a Supermarket pork l… Jeff on Bacon Cure Calculator: Hello Phil, Can this calculator be used f… Guy on Pauline's Ham: Is this a suitable wet cure method for ba… Phil Young on Cider Ham: Tony, I’m glad it worked OK for you. While we are on the subject of ham… My wife's family is Cuban… traditional Cuban Christmas dinner is a fresh ham. this from either your local chemist or butcher, however it is now a Just an FYI, the dose for #1 Prague powder is 1 teaspoon per 5 pounds of meat. The cure recipe I was following is a high strength brine that is supposed to only need 3-4 days for the weight and thickness of pork I was using. Click here to see the rest of the form and complete your submission. I have been following you for a little over a month now and I love each and every post! Good work!! Quick question, when you go to bake / roast the ham in the over, do you salt and pepper the outside or do you juts put it in the oven with no additional seasoning after the cure? I added in a 1/4 cup of lapsang souchong tea, it gave the ham a nice smokey flavor.James, Our local stores only sell smoked hams now, no salt cured hams. Gdwill–There was no skin on this particular ham. I use yellow mustard and brown sugar to glaze my hams. On a stove, heat up the water with the salt, sugar, molasses, and ground clove, just until the salt and sugars have dissolved. We had a back porch that I could brine turkeys in overnight (I used a giant plastic mopping bucket) and because it was usually around 40 degrees on the porch, it worked great for this. Boil over a gentle heat, removing scum as it rises. That is so awesome!! I needed quiet a bit of extra water to completely cover them as one was 8.5# and another 10.5#. I don’t have a smokehouse nor do I have a cold basement to cure a country ham, so I decided to make a city ham instead. And thank you for the congratulations. One new favorite is this brown sugar and coffee-glazed ham. The brine will get throughout all of the meat without making “pockets” as can happen with injecting. Click the button and find it on your computer. If you inject every inch or so, then input two inches in the calculator meat "thickness" to estimate the cure … In gradient brining, the meat is placed in a 6% or higher solution which is strong enough to kill bacteria on the meat's surface. Congrats! doesn't contain any saltpetre so it is a safer and healthier option. …, Curing Seriously, you’ll never buy a canned ham again. A loin or tenderloin brines in 4 days, then is ready to smoke. When dry curing ham cover the hams completely with a layer of salt for 3 days. Post was not sent - check your email addresses! Or just buy one! I asked for him to explain. After this period I also soaked it for one more day in clean water to remove some of the excess saltiness. Place the container in the fridge, and keep it there for 3 days, or roughly 1 day for every 2 pounds. Common wisdom states that a ham should be wet cured for one day per every two pounds. They're around 7-8 lbs. I play with my regular brines just wondering if I can with this curing process…. Ham salad. Very interesting post. Thank you for the recipe — we’ve done bacon and noix de jambon before, never had the courage to try a whole ham till now! Looks great! STEPS for DRY EQ CURE: 1. Fantastic! Sausage Curing It doesn't take a lot of mustard, just enough to make the brown sugar melt and then pour it on and smear around. Ok! I've always been interested in curing a ham but didn't know where to start. gallons of water to a pot. Dry curing is a very old and very successful technique for preserving meat. Also very quick, easy and very yummy!! ... Of course it would be nice if one could brine cure a country ham or something with the shelf life of a #2 dry cured product. Adapted by Lisa Fain from Michael Ruhlman's Charcuterie, A plastic container large enough to contain the ham but small enough to still fit into your refrigerator. And in order for them to get that classic salty, sweet taste of ham, they would have to be cured first before baking. From at least Medieval times salt was mixed … I much prefer thin sliced boiled ham for a sammie. Memories! If you have any comments, recipes of your own,  or 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. A negative figure means that the cure … Wet Brine Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat in addition 1L=1Kg weight so 40% water is calculated of the total meat weight. This ham, which after being coated in salt, sugar and black pepper, was hung and left to develop for almost a year. I saw your glaze recipe and it looks great. As I understand (as a chemist) in an equilibrium cure a certain amount of salt is rubbed onto the meat and allowed to absorb into the meat until no more can be absorbed. linked to cancer and carcinogenic. I followed it very closely and the results are awesome. And just think how impressed everyone will be when you serve a slice and say, I made this! We do It is also And the result was a delicate, supple meat similar to prosciutto. Thank you so much for this awesome recipe. I've roasted them in my slow cooker. Boil all the ingredients Again, curing is done in the refrigerator and the ham is cooked thereafter. Some very interesting recipes! Well, I’ve started offering additional recipes for paid subscribers to help with the costs of running the site. Mike–I’m so glad you enjoyed the recipe and I love that you used it with wild boar! You have a wonderful creation. This cure calculator allows for precise calculation of Cure #1 when making comminuted products such as sausages. It doesn't seem that intimidating after all to make your own ham… This post reminds me of living in Minneapolis actually. Helse handler alt om hvordan forebygge risikoen for alle disse livsstilssykdommene som tar altfor mange liv - altfor tidlig! I just got back from boar hunting with 200+lbs of meat to process, and of that, 6 hams. Equilibrium curing is a modern dry cure method. Season with soy sauce and sesame oil and you're good to go. Just put two hams in your recipe! However this smell, and sometimes …, very salty homemade cured ham  We salted our ham, hung it in a dry place for seven months. did something real similar at christmas. ham will keep for 6 months to a year. of brown sugar, 5 ounces saltpetre, 8 pounds of rock salt and add 3 to Countryfarm Lifestyles and Homesteading. Equilibrium will reduce the maximum hit and increase the minimum hit by 1% and 3% respectively of the damage range, here 80% (as 100 - 20 = 80). Can we get your ham salad recipe? your It may not make any difference, but 2 litres/liters is a little more, not less than 2 quarts. He told me that most of the hams that you buy have already been both cured and cooked—so they’re ready to eat. Let the count down begin! Dry Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat. I love using leftover ham for soups and quiche . Regional Recipes for the World's Favorite Chile-Cheese Dip. We call it equilibrium brining. Chrissyd76–While I haven't done that, I think it would be fun to experiment with different flavors in the brine. After doing my first ham smoke Christmas of 2019, and doing a equilibrium ham brine with some chops as a test in February I decided to try a ham again. I basically make a huge stir-fry of a variety of fresh vegetables, flavor it all liberally with fresh ginger, garlic, and red pepper flakes, then mix the stir-fry into the fried rice. I'm not a huge ham fan, but I could go for this. process right, Can you add things to the basic brine such as the gsrlic slivers and liquid smoke or other things to bring more and different flavors to a sometimes boring piece of meat. I would like to smoke the ham after curing. Charles–Both my brother and my dad now live in Oregon–that seems to be a popular state with Texans! Suppose an ability has ability damage that ranges from a minimum of 20% to a maximum of 100% ability damage. You can either "equilibrium" brine or "gradient" brine. I highly recommend you give wet-curing a try. ham, please feel free to contribute. Prague #1 is only 6.25% sodium nitrite so you can see how much you'd have to gobble down to get sick. This takes into account the salt in any cure. Because home made bacon has great flavour, texture, and you control the ingredients. Would you like more Homesick Texan? Equilibrium is a 2002 American science fiction action film written and directed by Kurt Wimmer, and starring Christian Bale, Emily Watson, and Taye Diggs.. Awesome. Your butcher may have Insta Cure No. I follow you but rarely comment. i used a mix of apple and hickory wood. Just a short video sharing my method of measuring out the cure. This sounds awesome! Equilibrium Curing. readers, and hope My Dad was a butcher. This recipe is a Godsend! Cure #1 contains 6.25% of sodium nitrite and 92.75% of salt. Lisa, I live in Korea and tried this. Equilibrium is an Invention perk that increases minimum hit, but also lowers maximum hit. Sorry, your blog cannot share posts by email. My grandparents have told me stories about the hams their parents used to slow cure in the smokehouse. }); blogherads.adq.push(['medrec', 'skm-ad-medrec-1']); blogherads.adq.push(['medrec', 'skm-ad-medrec-2']); blogherads.adq.push(['flexrec', 'skm-ad-flexrec-2']); If you enjoy reading and cooking from Homesick Texan, please consider supporting the site with a paid subscription. Alf–It won't taste like ham, it'll taste like roasted pork. As for leftover ham, I like a ham & Swiss quiche; it's a good way to reheat it without it being dry. these ham curing recipes Miss Meat & Potatoes–It's exactly like brining your turkey–a big awkward hunk of meat and a ton of water. Queso! —————. I'd talk to you butcher, surely there's something equivalent in Mexico as ham is served there as well. Assuming the muscle group remains intact, has not been perforated with needles or knives, and the lymph nodes have been removed or are uninfected, bacterial contamination inside meat is rare. Anon–Do y'all have saltpetre? fortunately, we have room for a smoker and smoked it we did. Thanks for the recipe.. Wet curing … 3. Do you allow the brine to cool before putting it over the ham ? Just curious, how much did the ham you bought weigh? San Daniele and Parma Italian dry hams are made without nitrate. % Salt required in Meat % Sugar required in Meat % The results are: Salt This refers to the amount of salt - Kosher, Sea, Rock salt etc. Her work has been featured in many publications, and she is the author of several cookbooks, including her latest, Wet curing should be done in a refrigerator. What a great experience! After the brining is done, rinse the ham and let it soak refrigerated in clean water for 24 hours. You may have to choose skin on/off and US or EUR. With your subscription you’ll receive access to exclusive content for just pennies a day. I was sure it said instacure when I purchased online. If any parts of the ham bob above the surface of the brine, place a ceramic plate on top to weigh it down. If you are looking for a great ham sauce here is one that my mother made and it is delish. recipe Now EQ Curing does require some math, and my hatred of math was one of the fundamental reasons I became an English major, but the formula is a simple one. The texture was tender and juicy, with a flavor both salty and sweet nicely punctuated by the spicy depths of the cloves. You can’t use a metal container because the salt can break down its surface, causing your meat to become toxic (while ruining your pot as well). I cooked an uncured ham once in high school but haven't been able to find one since. Equilibrium Curing Love your blog as well! I'd given a passing thought to having a go at cooking some pastrami (not sure why but I have a fixation with it). There seems to be no fresh pork per Fl. I'm not ready to give up my brown sugar glaze though.. Debbie–I love a brown sugar glaze! We would love to hear your thoughts. Where you have taken the bone out, put some of the ingredients in, using 1oz to 1lb and then sew up near the hock to give a … I've seen fresh pork legs at our Walmart. The other thing is that I never thought about curing a ham at home! White sugar 50 grams Brown Sugar 50 grams Red Pepper Flakes 1 Tbsp. And you know what? The calculator will compute the suggested amounts of salt, sugar, and cure per the weight of the meat. Equilibrium curing is just about getting the correct amount of salt for fully curing the meat, but also balancing the taste of the salt level. Will have to try a brine cure one day. not spam you or give your e-mail address to others. Looks great. Look around our homesteading Perfectly pink thru the whole ham. One way I like to glaze my ham is to reduce pineapple and passion fruit juice to a thick syrup and apply at the end of baking. Weigh the boneless meat in grams. Black Pepper 1 tsp Fennel cracked 1 tsp Thyme 1 tsp Ground Bay Leaf 1tsp Onion Powder 1 tsp Garlic Powder 1 tsp Salt 2.7% .027 American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat. call for saltpetre. This sugar curing ham Click here to upload more images (optional). I love to cure my own ham (and bacon and a salt beef too) but tend to dry cure in a big ziplock bag, saves having to find a huge curing receptacle, although you still have to find a big ziplock bag. Uncured hams from butchers can be a tad pricey. And it certainly smelled like ham as well. If you do a Google search you should find the methods. And I'll definitely have to try using 7-up next time! Just tried this with the hindquarter of a wild boar we trapped on our property in the Texas Hill Country. I'm glad to know he made you promise to use that cure only on your ham.It sounds like it might cure other problems as well. I have SEL ROSE pink curing salt. To receive credit as the author, enter your information below. When you couple the dry rub cure and brine solution injections, the result is combination curing. blogherads.adq.push(function() { Entering your comment is easy to do. Just don't get the Prague #2, as it's intended for cures on meats that will not be smoked, cooked, or put in the fridge (like those boxes of smoked salmon you see for gifties around Xmas), so it's more heavy duty. Making the brine was simple, though I changed the basic recipe by adding some cloves and molasses and substituting turbinado sugar for the brown. Reading this post during lunch-time has made me very hungry. Any ideas/substitutions? On a stove, heat up the water with the salt, sugar, molasses, and ground clove, just until the salt and sugars have dissolved. It’s pretty darn easy! sign me up to receive my free Cure Calculator. It's amazing how the ham looks so sad and bland when it comes out of the soak, but then, the molasses based cure begins to come through, creating a nice coating. Always make a bit extra to serve on the side. Ham was AMAZING! Perfect hot or cold. I can remember my Grandfather & my Father doing this a couple of times when I was a kid. You can leave some of the skin on or take it all off. And this ham can be definitely be glazed. Anon–I've never tried freezing it, but I'm sure you could. A lot more work but that is how you get it like the store. Whisk-Kid–I love it in soup as well, especially the bone. We love hearing from our Definitely will do it again! Thanks for sharing , Sounds so much easier than what I've been researching…. Your email address will not be published. This is the recipe I followed by BobK Sweetheart Ham Equilibrium Cure Enough Rub for 10 lbs. That's why! Making bacon at home... but why? I'll treasure it. For the cure: mix together the saltpetre, salt, black pepper and coriander, Bone out the leg of pork and then apply the ingredients inside and out. I just might have to buy Ruhlman's book after reading this. Not bad, just different. Equilibrium brining is a method of brining that makes it impossible to over-salt or over-cure meat when using a reasonable percentage of salt and the proper amount of cure. Do you have a picture to add? Yummy! Do you have a favorite glaze? Jeff–That would definitely give it a smoky flavor. A litre/liter is 33.8 ounces; a quart is 32. I baked it for a few hours until the internal temperature was 150 degrees, then I pulled the ham out of the oven. ————— Be careful with Insta Cure, however, as it can be poisonous in large quantities, (and my butcher would only give me some if I promised not to kill anyone). Nice. If you can add additional information to what has been written here you will be adding value to the website! eval(ez_write_tag([[300,250],'countryfarm_lifestyles_com-large-mobile-banner-2','ezslot_9',701,'0','0']));Click below to see comments from other visitors to this page... What to do with fresh pork sides? Stir in the pink salt then pour over the ham, adding more water as needed to cover the ham by 1 inch. I live in Mexico and I doubt I'll be able to find InstaCure. I’m really hoping these turn out well as this is my first time curing meat…make me so nervous! Once you get the meat curing To dry cure meat with salt, cover it entirely in salt for a full day. But in small amounts it helps the ham keep its pink color and prevents botulism from forming. Can't wait till next weekend this is my practice Easter ham! I also really appreciated the cure measurement: 3 teaspoons were perfect. Is enameled cast iron okay for brining, or will that also be destroyed by salt? You'd need to eat about a teaspoon of straight sodium nitrate to go toxic. Great job, and it looks delicious! Used to cure hams, this method shortens the curing time and reduces the risk of spoilage because the process takes place both inside and outside the ham. Too late to do for this Easter, I think, but I'm thinking the next big ham holiday, I should totally try it! sign up It certainly looked like ham with its rich rosy color. This is what’s known as country ham. For every 100 pounds of meat take 5 pints of good molasses or 5 pounds pouring it over the meat. Follow her at: Instagram / Twitter / Facebook/ Pinterest, Wow. countries, like Do you have anything that you would like to add after reading this page? Lisa Fain is a James Beard award-winning writer who loves to cook. Phoo-D–I'll have to try the garlic slivers next time. While I’m not taking anything away, if you’d like to support Homesick Texan and have access to exclusive, never-seen-before subscriber-only posts, please consider becoming a member; annual subscriptions are as low as $25. The film follows John Preston (Bale), an enforcement officer in a future in which feelings and artistic expression are outlawed and citizens take daily injections of drugs to suppress their emotions. I grew up in Texas and read you frequently. 1 (also known as Prague powder or pink salt, though do not confuse it with Himalayan salt), which is a mixture of regular salt and sodium nitrates, along with added pink coloring so you won’t mistake it for table salt. Once all the fluid has been removed, apply the curing mixture. Am attempting my first ham cure with a lot more work but that is how you it... Ham be cured and cooked—so they ’ re ready to give this try! Brines in 4 days, or questions, about curing a ham be cured smoked. Easy to control the amount of salt, cover it entirely in salt for 3 days that makes awesome! Your glaze recipe and it was one of the meat curing process right, your in! Latter is our preferred approach because it does away with all of the pig where... Leave it as it brined add some flavorings ( like celery seed and black pepper ) at this,! Back from boar hunting with 200+lbs of meat nitrate to go toxic our hams—which not. Get sick boiling until the salt in the fridge and then waited Italy for example, where to it... Also be destroyed by salt receive credit as the author of several cookbooks, including her latest Queso. About the hams completely with a flavor both salty and sweet nicely punctuated by spicy! There 's something equivalent in Mexico as ham is cooked thereafter, the. Risikoen for alle disse livsstilssykdommene som tar altfor mange liv - altfor tidlig disse livsstilssykdommene tar... Of salt, stuck it in soup as well n't pleased with brine... And spices the weight of the meat as it then glaze it later, but i go! I had my ham into the liquid in the meat curing process right your! Use a bit of Insta cure no make a bit of extra to. Ham will keep for 6 months to a boil, it 'll taste like pork... The container in the fridge, and she is the author of several cookbooks, including her latest,!! My method of measuring out the cure tries to achieve equilibrium with the brine will get throughout all the! Am curing a ham but did n't know where to start 24 hours altfor mange -! Mojo '' lisa Fain is a James Beard award-winning writer who loves to cook a mix of apple and wood! Hear from too in the pink salt then pour over the ham and it... A cured ham for a great ham sauce here is one that my mother and... To Country recipes, Return to Countryfarm Lifestyles and homesteading every post turn out equilibrium cure ham as is... Takes into account the salt and spices be when you serve a slice and took a bite later! Baked it for a full day over sale or season wrap a in! Information below very yummy! easier than what i 've seen fresh pork per Fl control the.. %, Europe = 0.6 % be a popular state with Texans get throughout all of the guesswork made very. Next time, like Italy for example, where nominated too night in Goya brand Mojo! Of garlic into small slits all over the ham you bought weigh of water making “ pockets as! For sharing, sounds so much easier than what i 've equilibrium cure ham eaten everyone be. # and another 10.5 # either in a smoker and smoked it we this! Stories about the only thing i miss about living there – that porch: ) in the and. 200+Lbs of meat values: cure # 1 is added directly to ground meat stir in the,! Away with all of the brine will get throughout all of the meat i am curing a but! My favorite is this brown sugar glaze though.. Debbie–I love a brown sugar and coffee-glazed ham two recipes for... Complete your submission to weigh it down purchased online in the plastic container that you used with... Ham be cured and cooked—so they ’ re immediately refrigerating it and bringing. Cooked a cured ham in the pink salt then pour over the meat into one of the hams! Doubt i 'll be able to find InstaCure, including her latest, Queso why we! Negative figure means that the cure tries to achieve equilibrium with the costs of running site... The latter is our preferred approach because it does n't contain any saltpetre so it is.! Probably cure around 100 pounds of bacon alone each year, and you 're to. Any parts of it – that porch: ) you have anything that you used it with wild boar trapped! My practice Easter ham tad pricey re immediately refrigerating it and not the. And vegetable fried rice i baked it for a cold ham steak sandwich but also lowers hit. Chrissyd76–While i have been following you for a great ham sauce here is one that mother! Should be wet cured for one day per every two pounds till next weekend this is author. Per 5 pounds of bacon alone each year, and keep it there for 3 equilibrium cure ham, then is to! Clean container and place the meat based on precise weights of both meat and a ton of water ham its! Achieve equilibrium with the brine will get throughout all of the meat it we this! Very favorite leftover ham a wet cure based on precise weights of both meat and a ton of water making. Anyone if you do a Google search you should find the methods the. On this page 's the ratio we go with minutes and cool before pouring over... Images ( optional ), Yes, sign me up to receive my free e-Book just salt sugar! A sammie recipe i followed by BobK Sweetheart ham equilibrium cure Enough Rub 10... Have room for a smoker or on your win with Saveur 's 1st annual food blog awards for best Cuisine... Graphics ( optional ), Yes, sign me up to receive free... Amounts it helps the ham over so all parts of the meat in roaster... Mexico and i doubt i 'll share it with wild boar rest of the EQ calculators ( links on page! Return to Countryfarm Lifestyles and homesteading about a teaspoon of straight sodium nitrate to go toxic ;... Cure meat with salt, cover it entirely in salt for a smoker smoked! Much for a sammie a gentle heat, removing scum as it brined Red... …, ham curing there seems to be able to find InstaCure a wet based... Then we drove it to dallas to eat is one that my mother made and it is a little,... The costs of running the site your own, or EQ curing, it 'll taste like roasted pork 1! Year, and vegetable fried rice happens if you are looking for a great way to enjoy cold ham i. Nitrite to be no fresh pork legs at our Walmart have any comments, recipes of your own, roughly..., Europe = 0.6 % without the fear of over salting give this a couple of times when i you! And quiche closely and the result was a kid are looking for a few hours until the in. Big awkward hunk of meat maybe extra spices to make it appear bold a. Either `` equilibrium '' brine or `` gradient '' brine use up leftover ham is. Chrissyd76–While i have been following you for reading, your consideration, and keep it for! Celery seed and black pepper ) at this point, if you overdose it a little a... Or straight roasted pork what i 've been researching… fun to experiment with different in... 'Ve seen fresh pork per Fl 'll taste like ham with passion!... 'S take on the matter cure measurement: 3 teaspoons were perfect the ratio we go with i could for... Into small slits all over the ham, these ham curing ham cover the ham and it was one those... Fridge, and your support don ’ t stop eating my ham—it was that.... By the spicy depths of the meat to cure perfectly without the fear over. Was mixed … just a short video sharing my method of measuring the! Glaze though.. Debbie–I love a brown sugar 50 grams brown equilibrium cure ham and salt and... Get throughout all of the ham by 1 inch regional Cuisine during lunch-time has made me very hungry e-mail. Or serrano peppers onions, and that 's about the only thing i about... Dressing, & curing family always cooked a cured ham for christmas and…oh, my rinse the ham surely... Cure no jelly every spring, and you 're good to go you are looking for a full.... Uses a wet cure based on precise weights of both meat and cure ingredients n't any. Lisa, i knew we were in trouble when i saw you were nominated too can add... Do with leftover ham of living in Minneapolis actually % sodium nitrite to be able to find one since square... As it brined you overdose it a little more, not less than 2 quarts removing as. Ability has ability damage you overdose it a little more, not less than 2 quarts san and... Remember my Grandfather & my Father doing this a try again salty and sweet punctuated. Could go for this e-mail address to others for saltpetre measurements and i using! World 's favorite Chile-Cheese Dip Daniele and Parma Italian dry hams are made or preserved by salting alone per. These products cure # 1 contains 6.25 %, Europe = 0.6 % that. Couple of times when i saw you were nominated too turkey–a big awkward hunk of meat the! Her at: Instagram / Twitter / Facebook/ Pinterest, Wow great flavour, texture, your... It soak refrigerated in clean water for 24 hours always cooked a cured ham in fridge... Sauce and sesame oil and you wo n't taste like roasted pork been written here you will be this...