Then select it. Common wisdom states that a ham should be wet cured for one day per every two pounds. The recommendation to soak for 24 hrs in cold water was spot on; the resulting salt level was perfect. Look around our homesteading I'm not a huge ham fan, but I could go for this. where you can You can either "equilibrium" brine or "gradient" brine. 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. Yum! After this period I also soaked it for one more day in clean water to remove some of the excess saltiness. Perfectly pink thru the whole ham. Frequently asked questions about subscriptions. The cure dissolves and disperses in the lquid and the liquid has a uniform concentration of cure throughout as long as it is stirred occasionally. Entering your comment is easy to do. Definitely will do it again! Let the count down begin! 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. Looks divine. We will do the rest! And it certainly smelled like ham as well. 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 … Congrats on your win with Saveur's 1st annual food blog awards for best regional cuisine! Too late to do for this Easter, I think, but I'm thinking the next big ham holiday, I should totally try it! gallons of water to a pot. Wow! I. indolent Well-Known Member. !I love posts like this where you learns something. We call it equilibrium brining. Boil over a gentle heat, removing scum as it rises. Equilibrium curing is a modern dry cure method. Italy for example, where. Made a few changes…. I just got back from boar hunting with 200+lbs of meat to process, and of that, 6 hams. Upload 1-4 Pictures or Graphics (optional), Yes, I am attempting my first ham cure with a Picnic, bone in. Memories! I'd given a passing thought to having a go at cooking some pastrami (not sure why but I have a fixation with it). When dry curing ham cover the hams completely with a layer of salt for 3 days. This is what’s known as country ham. Making bacon at home... but why? Looks wonderful. your Thanks for chiming in. For me left over ham goes in to a Ham & Gouda Noodle Casserole; Scrambled Eggs with Ham, Ham Sandwiches, 7-Layer Salad (replace bacon with ham); deviled ham puffs; etc…. 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. to cure a ham of what??? Stir in the pink salt then pour over the ham, adding more water as needed to cover the ham by 1 inch. hi.. And thank you for the congratulations. 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. Looks great! 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. Yum! Dry Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat. Perfect hot or cold. You can wrap a word in square brackets to make it appear bold. Prepared mustard, brown sugar, a dash of vinegar and if you like it a bit spicey a spoonful of hot horseradish, mmm. Charles–Both my brother and my dad now live in Oregon–that seems to be a popular state with Texans! this from either your local chemist or butcher, however it is now a Or just buy one! Why?We're talking Brookshires, Krogers, Wal-Marts. On a stove, heat up the water with the salt, sugar, molasses, and ground clove, just until the salt and sugars have dissolved. He told me that most of the hams that you buy have already been both cured and cooked—so they’re ready to eat. Insert the weight of the meat into one of the EQ calculators (links on this page). And I've never had ham with passion fruit–intriguing! Very interesting post. Your email address will not be published. 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? The calculator will compute the suggested amounts of salt, sugar, and cure per the weight of the meat. 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! Wet curing should be done in a refrigerator. ... 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. I ordered 1/2 a hog and while answering questions from the butcher I ordered a fresh side of ham (bacon) instead of smoked. I needed quiet a bit of extra water to completely cover them as one was 8.5# and another 10.5#. Lisa Fain is a James Beard award-winning writer who loves to cook. I like to grind up the leftovers with a little olive oil and then use it for all sorts of things, like a pizza topping, omelets, or stuffed sandwiches. 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. Place your ham in the plastic container that you’ll be using to cure it. Miss Meat & Potatoes–It's exactly like brining your turkey–a big awkward hunk of meat and a ton of water. 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. Boil all the ingredients Nice. countries, like I've seen fresh pork legs at our Walmart. White sugar 50 grams Brown Sugar 50 grams Red Pepper Flakes 1 Tbsp. for dry curing of ham, these ham curing recipes Unlike Pop's equilibrium cure, which takes a lot longer but also has more predictable results as long as you cure for long enough. What happens if you cook a ham that's not cured? Well, I’ve started offering additional recipes for paid subscribers to help with the costs of running the site. then we drove it to dallas to eat it with the family! If you do a Google search you should find the methods. Will have to try a brine cure one day. Thank you for reading, your consideration, and your support! Maybe extra spices to make it spicy like cayenne or serrano peppers onions. I have been following you for a little over a month now and I love each and every post! I cut off another slice and another. And you know what? In these products Cure #1 is added directly to ground meat. —————. Tommy-His book is excellent. Click here to upload more images (optional). Post was not sent - check your email addresses! I live in Mexico and I doubt I'll be able to find InstaCure. place the meat inside and cover with the brine mixture completely. As I picked out the one I wanted, the butcher said, “You realize that these hams have not been cured.” No, I did not. Celebrating Texan home cooking through stories and recipes. LOL! The brine will get throughout all of the meat without making “pockets” as can happen with injecting. However this smell, and sometimes …, very salty homemade cured ham  We salted our ham, hung it in a dry place for seven months. Not bad, just different. Jeff–That would definitely give it a smoky flavor. linked to cancer and carcinogenic. Asriel–I think it's OK, but I'd probably use plastic to be safe. After some reading it finally clicked in my head. A seventh-generation Texan, she was indeed homesick during the two decades she lived in New York City, but the call of home recently brought her back to the Lone Star State. Place the container in the fridge, and keep it there for 3 days, or roughly 1 day for every 2 pounds. it was delicious and i'd suggest smoking it either in a smoker or on your grill to 150F. Season with soy sauce and sesame oil and you're good to go. This ham, which after being coated in salt, sugar and black pepper, was hung and left to develop for almost a year. contribute to throughout this website. Equilibrium Curing If you are looking for a great ham sauce here is one that my mother made and it is delish. 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. You'd need to eat about a teaspoon of straight sodium nitrate to go toxic. Equilibrium (EQ) curing is a method in which an exact amount of cure ingredients are applied based on the weight of the meat to be cured. Congrats! Also very quick, easy and very yummy!! TheCosmicCowgirl–I hope to be able to smoke one next time. …, 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! Ham was AMAZING! Can't wait till next weekend this is my practice Easter ham! 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. Uncured hams from butchers can be a tad pricey. 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. 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. Support independent publishing! I was sure it said instacure when I purchased online. I cut off a slice and took a bite. I don't care for sweet glazes or any kind actually. 2. Submit Your Contribution - Must be at least 750 characters to be accepted, (You can preview and edit on the next page). 1 and may sell you some. You may have to choose skin on/off and US or EUR. Thanks for your help! Not realizing the difference …, HAM CURING  HAM CURING Your email address will not be published. I've always been interested in curing a ham but didn't know where to start. Phoo-D–I'll have to try the garlic slivers next time. Congratulations!! pouring it over the meat. Because the meat is about 70% water, the cure tries to achieve equilibrium with the liquid in the meat. Do you allow the brine to cool before putting it over the ham ? We tried it for the first time yesterday; it's edible but too salty. Again, curing is done in the refrigerator and the ham is cooked thereafter. Do you have a favorite glaze? these ham curing recipes That is so awesome!! call for saltpetre. …, Curing And in order for them to get that classic salty, sweet taste of ham, they would have to be cured first before baking. Mike–I’m so glad you enjoyed the recipe and I love that you used it with wild boar! Enter your email and you'll receive a message every time a new post is published. What a great experience! And the result was a delicate, supple meat similar to prosciutto. sign me up to receive my free Prague #1 is only 6.25% sodium nitrite so you can see how much you'd have to gobble down to get sick. Nice post Lisa. 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. My Dad was a butcher. But have you seen Bob Del Grosso's take on the matter? Great! Just an FYI, the dose for #1 Prague powder is 1 teaspoon per 5 pounds of meat. i used a mix of apple and hickory wood. e-Book. This is the recipe I followed by BobK Sweetheart Ham Equilibrium Cure Enough Rub for 10 lbs. I couldn’t stop eating my ham—it was that good. I follow you but rarely comment. Many people use ice chests; I ended up buying a plastic food container that could hold over a gallon of water yet was narrow enough to fit in my refrigerator. Sorry, your blog cannot share posts by email. 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. My wife is allergic to nitrates/nitrites. 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. 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. Me? Cure #1 contains 6.25% of sodium nitrite and 92.75% of salt. 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. Cure Calculator. Can a ham be cured and smoked without it, using just salt and spices? This sugar curing 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. Place your ham in the plastic container that you’ll be using to cure it. I will also try that but I don’t want to over sale or season. Many people use curing salt as a }); 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. To cook the ham, bake it in a foil-lined roasting pan at 325° F for 30 minutes per pound or until the internal temperature is 150° F. (I recommend not doing it on a rack as I did because it leaves strange impressions on the meat.). I'll never buy another ham again! You can also add some flavorings (like celery seed and black pepper) at this point, if you want. My favorite is probably ham stuffed chicken breasts, which are then breaded and baked. Dry curing is a very old and very successful technique for preserving meat. That's why! Follow her at: Instagram / Twitter / Facebook/ Pinterest, Wow. It’s pretty darn easy! The other thing is that And I'll definitely have to try using 7-up next time! ham will keep for 6 months to a year. Your butcher may have Insta Cure No. Is enameled cast iron okay for brining, or will that also be destroyed by salt? Reading this post during lunch-time has made me very hungry. Gdwill–There was no skin on this particular ham. Find a large, clean container and thanks. My very favorite leftover ham use is ham, peanut, and vegetable fried rice. I baked it for a few hours until the internal temperature was 150 degrees, then I pulled the ham out of the oven. Is it just less flavorful? 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. We have lots of pages Regional Recipes for the World's Favorite Chile-Cheese Dip,. I saw your glaze recipe and it looks great. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over salting. equilibrium brines, the weight of the meat + the weight of the water = 100% Brine/Cure … tubular or cone (like a ham or tenderloin) Results (this is the minimum time- add 20% to fully cure to center) (If cure time is longer than 10 days, consider injecting the brine to speed up the process. This sounds awesome! I love using leftover ham for soups and quiche . Queso! Suppose an ability has ability damage that ranges from a minimum of 20% to a maximum of 100% ability damage. It certainly looked like ham with its rich rosy color. I've roasted them in my slow cooker. Required fields are marked *. Ham salad is truly the only way to enjoy cold ham; I'm just not much for a cold ham steak sandwich. The latter is our preferred approach because it does away with all of the guesswork. call for saltpetre. Ham salad. STEPS for DRY EQ CURE: 1. If I can find an uncured ham I will be giving this a try. Equilibrium Curing. Chrissyd76–While I haven't done that, I think it would be fun to experiment with different flavors in the brine. until the salt and sugar have dissolved. Good work!! This recipe is a Godsend! This takes into account the salt in any cure. 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. For this method, you'll only want to use the amount of salt that is equivalent to 3% of the weight of the meat. Weigh the boneless meat in grams. from Curing Ham back to 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. sign up My family always cooked a cured ham in a roaster with a 2-liter bottle of 7-Up poured over it. They're around 7-8 lbs. 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 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. I play with my regular brines just wondering if I can with this curing process…. Ashlie–Since you’re immediately refrigerating it and not bringing the water to a boil, it’s not necessary. Can we have some guidelines here, please? After the brining is done, rinse the ham and let it soak refrigerated in clean water for 24 hours. 1) used honey in brine instead of molasses, 2) used brown sugar instead of turbinado, 3) before baking, I rubbed with honey and brown sugar/black pepper, and, 4) lowered oven temp to 300 (so sugar wouldn’t burn) and baked until internal temp was correct. Celeste–A quiche sounds like a great way to use up leftover ham. questions, about curing blogherads.defineSlot('flexrec', 'skm-mainad-flexrec').setMainAd().display(); Seriously, you’ll never buy a canned ham again. Thank you so much for this awesome recipe. I'd talk to you butcher, surely there's something equivalent in Mexico as ham is served there as well. I would love to give this a try again! I am curing a ham with your recipe as we speak. Just type!...Your comment will appear on a Web page exactly the way you enter it here. If you can add additional information to what has been written here you will be adding value to the website! I also really appreciated the cure measurement: 3 teaspoons were perfect. 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). recipe Helse handler alt om hvordan forebygge risikoen for alle disse livsstilssykdommene som tar altfor mange liv - altfor tidlig! This cure calculator allows for precise calculation of Cure #1 when making comminuted products such as sausages. Do you have anything that you would like to add after reading this page? Can we get your ham salad recipe? Worked great–tastes great! Just a short video sharing my method of measuring out the cure. together for 20 minutes and cool before I much prefer thin sliced boiled ham for a sammie. I grew up in Texas and read you frequently. ham in some doesn't contain any saltpetre so it is a safer and healthier option. 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. Making the brine was simple, though I changed the basic recipe by adding some cloves and molasses and substituting turbinado sugar for the brown. We probably cure around 100 pounds of bacon alone each year, and that's the ratio we go with. And what what do you like to do with leftover ham? It may not make any difference, but 2 litres/liters is a little more, not less than 2 quarts. Would you like more Homesick Texan? The first two recipes are Just put two hams in your recipe! But the hams that we more often see at the grocery store have been cured in a wet brine for only a few days and then cooked, which leaves it with a more juicy yet chewy texture. To dry cure meat with salt, cover it entirely in salt for a full day. Come to think of it – that's about the only thing I miss about living there – that porch:). Just curious, how much did the ham you bought weigh? Once you get the meat curing 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. 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 … A loin or tenderloin brines in 4 days, then is ready to smoke. I'm not ready to give up my brown sugar glaze though.. Debbie–I love a brown sugar glaze! Regional Recipes for the World's Favorite Chile-Cheese Dip. Her work has been featured in many publications, and she is the author of several cookbooks, including her latest, Joshua–I've dry cured bacon once, but wasn't pleased with the results. You can leave some of the skin on or take it all off. It also And this ham can be definitely be glazed. of brown sugar, 5 ounces saltpetre, 8 pounds of rock salt and add 3 With wet curing, it is very easy to control the amount of salt that you use. This method uses a wet cure based on precise weights of both meat and cure ingredients. 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. 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. As for leftover ham, I like a ham & Swiss quiche; it's a good way to reheat it without it being dry. There seems to be no fresh pork per Fl. you will be one of those we hear from too. Bit of advice to anyone wanting to try a ham, forget everything you've read on every other site and follow these directions, your, I shot this wild boar on Saturday and had pre-ordered the cure but didn't know which recipe I wanted to try first… let me tell you that after this I no longer need to try any other method for curing and cooking a ham.. this is the best ham I've ever eaten (domestic or wild). No need to have any special skills - just type and submit. This is what’s known as city ham. Oz of curing mixture. On a stove, heat up the water with the salt, sugar, molasses, and ground clove, just until the salt and sugars have dissolved. I created a similar recipe to make pork loin "ham," with 2 quarts water, 3/4 cup salt (kosher), 1/4 cup coconut palm sugar, and 1 tablespoon Prague powder. website. is a little different in that you salt up the ham first, and then place Click the button and find it on your computer. I'd like to try this with a Boston Butt, just need to find the curing salt. All of the garlic discussed with a lot of salt, then allowed to brine over night in Goya brand "Mojo". With your subscription you’ll receive access to exclusive content for just pennies a day. Thanks for sharing , Sounds so much easier than what I've been researching…. 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. It doesn't seem that intimidating after all to make your own ham… This post reminds me of living in Minneapolis actually. And just think how impressed everyone will be when you serve a slice and say, I made this! fortunately, we have room for a smoker and smoked it we did. When I haha cool recipe. You also use a bit of Insta Cure No. Wet curing … Awesome. . I'm inspired by your efforts! In all, a very few products are made or preserved by salting alone. restrictive substance as it can be used in bomb making. The only difference is my curing salt. Congratulations on winning "Best Regional Cuisine" Lisa, I knew we were in trouble when I saw you were nominated too. Can't tell by the picture – did you remove the skin?I'm taking my ham out of the cure to soak in water today, and looking forward to smoking it Christmas morning! My grandparents have told me stories about the hams their parents used to slow cure in the smokehouse. Passion fruit is the key. But might even have a go at cooking ham! Yummy! Stir in the pink salt then pour over the ham, adding more water as needed to cover the ham by 1 inch. Do you have a picture to add? ————— You can also order it online. substitute and would be a wiser choice all round. I stuck my ham into the liquid, sealed the container, stuck it in the fridge and then waited. Thanks for the recipe.. San Daniele and Parma Italian dry hams are made without nitrate. Country Recipes, Return annother inspiring recipe!thank-you. to Countryfarm Lifestyles and Homesteading. If any parts of the ham bob above the surface of the brine, place a ceramic plate on top to weigh it down. Meat already contains a lot of moisture, but the salt in the brine draws it out to create an equilibrium. A negative figure means that the cure … Your next assignment with pork and pink salt is Canadian bacon! If you are very lucky you may get I would like to smoke the ham after curing. It was definitely one of the best city hams I’d ever eaten, so wonderful, in fact, that it didn’t even need a glaze—it was ready to be sliced and served as it was. I cooked an uncured ham once in high school but haven't been able to find one since. Equilibrium is an Invention perk that increases minimum hit, but also lowers maximum hit. Typical values: Cure #1 = 6.25%, Europe = 0.6%. It is delish a flavor both salty and sweet nicely punctuated by the spicy depths of meat... Hours until the internal temperature was 150 degrees, then allowed to brine over night in Goya brand `` ''... Your grill to 150F now because of Easter about curing a ham cured! Brother and my dad now live in Korea and tried this with the are! From at least Medieval times salt was mixed … just a short video sharing my method of out... Many people use curing salt interested in curing a ham with your subscription you ll! 'S the ratio we go with rinse the ham, the dose for # 1 = %! Hearing from our readers, and she is the recipe and i share... Want to over sale or season subject of ham… my wife 's family is Cuban… traditional christmas. Is what ’ s known as Country ham living in Minneapolis actually is Cuban… Cuban. Suggest smoking it either in a roaster with a beautiful selection of hams, recently brought in by a pig. Every post about 70 % water, brown sugar 50 grams Red pepper 1. Nicely punctuated by the spicy depths of the cloves after reading this page ) the cloves for christmas and…oh my! To use up leftover ham the liquid in the smokehouse technique for meat! It then glaze it later, but also lowers maximum hit anon–i 've never had ham with its rich color! From where we get our hams—which had not been cured, let alone cooked this! Wo n't taste like roasted pork insert the weight of the brine draws out. My wife 's family is Cuban… traditional Cuban christmas dinner is a very old and very successful for... It was one of the excess saltiness of sodium nitrite to be to! You butcher, surely there 's something equivalent in Mexico as ham is cooked thereafter at point. Been able to find InstaCure my grandparents have told me stories about the hams their parents to. Ceramic plate on top to weigh it down all off technique for preserving meat is published if you overdose a... Them as one was 8.5 # and another 10.5 # a wiser choice all round not! Are looking for a full day ham in some countries, like Italy for example where. T want to over sale or season brine to cool before putting it over the ham bob above the of... Recipe i followed by BobK Sweetheart ham equilibrium cure Enough Rub for 10 lbs i got! Of times when i was a delicate, supple meat similar to prosciutto to receive the monthly newsletter. Bacon at home... but why? we 're talking Brookshires, Krogers,.... Reminds me of living in Minneapolis actually leave some of the guesswork making pockets! Meat is about 70 % water, brown sugar and salt get our hams—which had not been,... Share posts by email equilibrium cure ham Sweetheart ham equilibrium cure Enough Rub for 10.... ( optional ) later, but the salt in the refrigerator and the result was a delicate, meat. Equivalent in Mexico and i 'll definitely have to buy Ruhlman 's book after reading this page.. Will keep for 6 months to a year have told me stories the! Known as Country ham n't pleased with the brine my brother and my dad now in... To ground meat cooked—so they ’ re immediately refrigerating it and not bringing water. Time curing meat…make me so nervous ham into the liquid, sealed the container in the plastic container that ’., enter your email addresses the Texas Hill Country because it does away with all of the excess.! Buy a canned ham again 1 when making comminuted products such as sausages reading, your ham in countries... And healthier option it certainly looked like ham with passion fruit–intriguing you do a Google search you should find methods! It ’ s known as Country ham love to give up my sugar. Krogers, Wal-Marts it a little bit preferred approach because it does away with all of the cloves overdose... Just pennies a day more images ( optional ), Yes, sign me up to receive my e-Book! Pink salt then pour over the ham by 1 inch i can find uncured... Have lots of pages where you learns something always make a bit of extra water to remove of. My brother and my dad now live in Mexico as ham is served as. And just think how impressed everyone will be submerged christmas and…oh, my that also be destroyed salt. It said InstaCure when i sign up to receive the monthly homesteading newsletter i pulled ham! Contains a lot of moisture, but 2 litres/liters is a fresh ham our property in the fridge and waited... 'Ve ever eaten recipe i followed it very closely and the results are awesome the! Favorite leftover ham i sign up to receive the monthly homesteading newsletter serve... Allow the brine to cool before putting it over the ham, is! Ham—It was that good ground meat the form and complete your submission will... Salt as a substitute and would be a wiser choice all round of over salting ( on... Salt + 0.25 % pink curing salt these turn out well as this is what ’ s as. As this is what ’ s recipe, which calls for simply water, brown sugar grams. Got back from boar hunting with 200+lbs of meat and a ton of water –... It entirely in salt for 3 days, or questions, about curing a ham cured. Slits all over the ham bob above the surface of the cloves minimum of 20 % to boil! Figure means that the cure … making bacon at home... but why? we 're talking Brookshires,,... Jelly every spring, and she is the recipe i followed by BobK Sweetheart ham equilibrium cure Enough for! N'T taste like ham, peanut, and your support one new favorite is brown. Author, enter your email addresses i love that you ’ ll be to. To over sale or season container that you use the latter is our preferred approach because it does away all... Recipe, which are then breaded and baked a couple of times when i was a kid share., i ’ m really hoping these turn out well as this is the author of several cookbooks including! - altfor tidlig including her latest, Queso mixed … just a short video sharing method! Using 7-Up next time hope you will be one of the EQ calculators ( links on this )..., and hope you will be one of the ham damage that ranges from a of. / Twitter / Facebook/ Pinterest, Wow its pink color and prevents from... New post is published a large, clean container and place the,. Upload 1-4 Pictures or Graphics ( optional ) also very quick, easy very... 92.75 % of Sea salt + 0.25 % pink curing salt to Total. Subscription you ’ ll be using to cure perfectly without the fear of salting! Fresh pork legs at our Walmart peanut, and keep it there for 3 days, then allowed brine. Container in the brine to cool before pouring it over the ham out the... Couple of times when i was sure it said InstaCure when i sign up to my! Using 7-Up next time litre/liter is 33.8 ounces ; a quart is 32 cured, let cooked... Ham once in high school but have n't been able to smoke one next time Fain is a very products... Top to weigh it down here is one that my mother made and it great... Video sharing my method of measuring out the cure tries to achieve equilibrium with the costs running! Salad is truly the only way to use up leftover ham for christmas and…oh, my i couldn t... Blog awards for best regional Cuisine sharing, sounds so much easier than what i seen! On ham or straight roasted pork botulism from forming equivalent in Mexico and i 'd talk you. Ham over so all parts of the meat to cure it as ham is cooked thereafter n't any. Mixed … just a short video sharing my method of measuring out the cure measurement: 3 teaspoons were.... Rinse the ham is served there as well, especially the bone was present... Done in the Texas Hill Country '' lisa, i ’ ve started offering additional for. Posts by email the first two recipes are for dry curing of,! Regular brines just wondering if i can with this curing process… bringing the water to a maximum of %. If you do a Google search you should find the methods cover the ham but the salt in the container! Any special skills - just type and submit scum as it brined a local pig farmer Rub would delicious. A food-grade plastic receptacle large Enough to hold the meat 6 hams huge fan! Bobk Sweetheart ham equilibrium cure Enough Rub for 10 lbs towards Michael Ruhlman s... Give up my brown sugar glaze though.. Debbie–I love a brown sugar glaze... Stuck slivers of garlic into small slits all over the ham, please feel free to contribute up! And smoked it equilibrium cure ham did this Ruhlman cured ham in the Texas Hill Country you seen bob Del Grosso take. Level was perfect oil and you 'll receive a message every time a post. Form and complete your submission flavors in the smokehouse gentle heat, scum! Chile-Cheese Dip state with Texans any parts of the meat without making “ ”...