The salt/sugar mix adds color and flavor to the meat. What you said Carol is part true. For bacon, I am using usually 1.5-3% salt of the total meat weight. You do this so that you can accurately work out the salt youll need to cure. Itll be primarily for hot smoking. By doing this you might under or over insult the meat. Seeking the passionate behind the passion. The next method is to smoke the meat, either using a barbecue smoker or a home smoker. 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. Grease your pan heavy with lard. Pretty sure OG homesteaders didnt have a spare refrigerator to sacrifice every time they wanted to cure ham. When Lee from Tennessee Homestead offered to teach me and you how to salt cure a ham I got all kinds of excited. The whole pork leg would be packed in salt for many days. On an industrial scale, bacon is cured by pumping it (also known as brining) with a mixture of water, salt, sugars, and. Nitrates are used to prevent bacteria from forming. Your recipi doesnt say if this now cured ham is ok to be kept hanging somewhere or if it must be frozen Im looking for a recipie where I can keep it hung. Here at Katz's our corned beef is made the old-fashioned way, and cured for weeks in a saltwater brine. They have lost at least a couple gallons of liquid. The more than 100 delectable and utterly appealing recipes in this book use these probiotic-rich ingredients to make incredibly tasty breakfasts, brunches . I have even heard of the traditional South African Way many years ago. Heavily salted pork is left to cure for at least a week. Our bodies have nitrates throughout them and a vast majority of nitrates you consume are from green vegetables. Survival Sunday - 4/19/2015 - The Prepared Ninja, [] How To Salt Cure Ham Old-Fashioned Preserving I dont have a homestead, but this may be beneficial information to have on hand in the event that a need comes along to be able preserve your own meat. Is it ruined?! So this was a way of providing routine on long voyages or during all types of military campaigns. If the goal is long term preservation, a salt cure beef recipe should be followed. Place the container in a cool, dry location. 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. Sea salt or kosher salt are mainly the accepted ways and most guides and books. Think chipped beef. Step 1: Choose The Meat You Are Curing There are many types of meat, and these will determine your old-fashioned salt-curing process. Although the methods have been refined over the years the basics are still the same. And ham! Alvin, I dont here, but my friends over at Swiss Hills Ferment do, heres the link https://www.swisshillsferments.com/makin-bacon/. How long do you smoke the ham and at what temp? More recently, I tried the beetroot gravlax that has been popping up everywhere, its more about the color than the flavor I found, a beautiful dish though. This dry rub mix recipe has been in my family and handed down for generations. So this method does cure the meat and draw out moisture making a more intense flavor. The sides too. Hi there They arent allowed to say that it has been cured because the amount of nitrates in celery juice can vary greatly. That means ya did it right. As an organic homesteader myself I stay away from it. How to Combine Delta-8 THC With Home-Prepared Food. If you are going to smoke your ham, it has to be firm to the touch. Was there a reason? Just click "Ok" and keep browsing. Dissolve the remaining salt in 5 gallons of water. This is the best website I have found for curing ham. 2 tablespoons of thyme 1 teaspoon of juniper berries Step 1: Chop the brisket and chuck roast. Salt is also used as a curing agent. Most fresh hams will need a minimum of a triple batch, the recipe can be scaled up or down as needed, depending on size of the ham. This process can also give it a deeper, savory flavor. It has a good pink inside so far. 3. Maintain a consistent temperature. So far doing good. I know those recipes that get handed down are because they're just that good. Do you have a recipe/process to sugar cure a ham? Shirley. Many other vegetables are also naturally high in nitrates, and as has been mentioned before, nitrates are less dangerous than pathogens like botulism which are killed in the nitrate curing process. In the case that meat is too salty, soak or boil it in water to remove the excess salt. When it takes 4 to 12 hours, the smoke will end up flavoring the food nicely. You can also add some flavorings (like celery seed and black pepper) at this point, if you want. Feel free to mix in other ingredients such as herbs and spices. Ive been cooking professionally for about 10 years now, and Ive loved every minute of it! Having the meat completely salt cured means that the harmful bacteria has no chance of multiplying. We use cookies to personalize content and ads, to provide social media features and to analyze our traffic. Leave in cure two weeks. The curing process begins. If you'd like to serve the ham in slices, we recommend soaking the slices in cold water for an hour up to 12 hours in the refrigerator. 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. Wish us luck!! In the age of the Internet and microwaves, we tend to expect ease and instant gratification to be a perpetual way of life. Youll need salt, a curing agent, and a humid environment to ensure the process is successful. 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. Mix thoroughly, taste, and add more salt if desired. Its the same chemical make up. Rub them well into the loin, then put the meat into a plastic bag or wrap with plastic wrap. Other products include lard, bacon, ham, ham hocks, sausage and souse meat. But its any area of confusion, whether you want to understand how it works or try it at home. The main 2 methods I have come across are dry curing (salt) curing and wet brining, so I will do a brief overview, then move on to moderns methods like equilibrium curing. Lord, a few fried eggs and you got a whale of a breakfast. Youll be using such small amounts of salt and spices with this method you really cant use the standard kitchen scales which have a variation of around 1 or 2 g. Check out some suggested scales here. The optimal temperature for salt curing meat is between 55F and 60F. If you are unable to raise your own hog many local custom slaughterhouses can help you find a producer you can purchase a hog from so you too can have your own fresh pork and enjoy the process of curing your own meat. Ira. Leave the tray in a cool place (such as a refrigerator or a cooler packed with ice) for 18 days at 36-40 degrees. Many people prefer dry curing as opposed to injecting or immersing the ham with a curing solution. 2 tablespoons of thyme The main 2 methods I have come across are dry curing (salt) curing and wet brining, so I will do a brief overview, then move on to moderns methods like equilibrium curing. Salt cures foods by drawing water out of cells which deprives pathogens of the moisture necessary for growth. I never had the chance to learn from Mama or Aunt Edna. Botulism, if ingested, can cause severe food poisoning and can be life-threatening if untreated. Im going to give you some tips on curing and smoking meats as well as a little bit of insight as to how and why (even with the availability of refrigeration) it is a healthier option than freezing. If you haven't got 40 minutes, it's better to season immediately before cooking. The salt also weakens muscle fibers, affecting the texture of the cured meat. If you're grinding the meat you need to include some type of sodium nitrate or pink salt, and it's .25% in order to prevent botulism. My mom used to make dried cured beef and venison all the time. I have backing time per pound. Next, rub the meat with salt, and let it dry completely. The humidity level has a significant impact on dring and cold smoking. For cold smoking you really want to make sure that its fully cured, it needs to fully penetrated throughout the meat. Lee, teach away! Pour in 2 cups of salt, 1 cup of sugar (white or brown), 1 ounce of whole black peppercorns and 5 sprigs of oregano. Salt curing is a method of preserving meat. Im Brian Danny Max, a chef and a writer at cookingtom.com. Being able to preserve food with old-fashioned techniques, like salt curing pork, is a skill I find as fascinating as I do yummy. Ziploc bags make EQ curing meat easy or vacuum packing is used by some home curing enthusiasts. Rub the sugar and salt into the flesh some more. When I think about some for curing its either to use it to hold moisture and, reduce bacteria, add flavor or fully cure for long-term preservation goals. A old country boy from kentucky, me, says yall make to much out of this. I found good information at http://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html. It can also be stored at room temperature, but make sure to place it in a container with a lid. Depending on the size of the piece of meat and the curing method used, the process can take anywhere from a few minutes to several days. When all the factors align and the good bacteria is kind to you, you end up having some truly artisan delights to savor. When the meat has firmed up, remove from the wrap, rinse it off and then let it dry on a rack for 2 to 3 hours. 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? 1 teaspoon of black pepper In both cases, the flavor from the cure is derived from salt and whatever other flavors are added to the curing mixture such as sugars (honey or brown) and spices (pepper, rosemary, bay leaves), One of the most important ingredients to include when preserving meats by curing is sodium nitrate. Remove, wash in lukewarm water, allow to dry, smoke and store in a cool . Back in the day there wasnt really any refrigeration. Method. n removed ? Many people prefer dry curing as opposed to injecting or immersing the ham with a curing solution. Using a salt cure saturation method, with a fully penetrated salt cure. Meat can be preserved in salt solution, too; it is called "brining." 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. Add sugar, kosher salt, and instacure, juniper berries, pepper, nutmeg, garlic, thyme, and bay leaves to a processor and blend until combined. I specialize in healthy, flavorful recipes that are easy to make at home. Limited Time 50% OFF, Salt Pork / Salt Fish long preservation, Dry salting curing for dry-cured meats & salumi, Salt brining curing for hot & cold smoking (or dry salt curing). SUGAR CURE MIXTURE 4 pounds salt 1 1/2 pound white or light brown granulated sugar 3 ounces of saltpeter ), http://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html, https://www.swisshillsferments.com/makin-bacon/, Must-Have Pantry Items For Long-Term Storage, Grow Your Own Food Helpful Tips For The Beginning Gardener, Troubleshooting Chicken Health & Best Herbs for Chickens, Prioritizing Projects (Live Coaching Call), Time-Saving Tips when Cooking From Scratch. Again, you really need some type of scale. Just exactly what is your curing salt.Is that salt with Cure mixed with it or is it pre mixed stuff like Mortons tender quick/Known as curing salt, after you dry cure and smoked the ham can you leave ham at room temperature are does it need to be refrigerated. Basics of it as you are using a percentage of the total weight to work out how much salt you will use. 1. 1/2 cup of brown sugar Repack with salt on the new cuts, lett her hang. Where can I buy the book how to cure ham old fashion preservation. Its because of the reduction in water activity which means the bacteria that spoils meat can prosper. meat maximum or wet cure at a maximum of 700 ppm nitrates (9 CFR Cpt 3. R P E, How did they cure hams before refrigerators. Happy Holidays, i.e. In the future, remember to rinse cured meat or reduce curing time. Slicing thinly and thats it. Hot smoking seafood and fish with equilibrium curing is the other way that I love to use this method. Learning and consuming in a circular fashion, I am always interested in what is happening around the curing and smoking world. Interested in DIY Curing chambers? One thing to be mindful of, however, is that high levels of nitrates (like most anything) are toxic and you need to be careful about the amount that you are adding to your curing mixture. So actually weighing meat before curing or brining will help figure out the exact final weight and when the meat is fully preserved. Origin: Either the sea or the earth. In both cases, the flavor from the cure is derived from salt and whatever other flavors are added to the curing mixture such as sugars (honey or brown) and spices (pepper, rosemary, bay leaves) Dry curing: Salt and other ingredients are rubbed over the meat. Could I put ham in pail with hock bone down when in fridge? Hi Melissa !! Hi! When ready to eat, you can bake the whole ham. Morton curing salt, what you are talking about is no good. So, heres how to salt cure meat. It also does use up quite a lot of salt and you end up with quite a lot of wastage, although salt is quite cheap its nice to have precise amount need for curing with equilibrium curing method. Place the grill about a foot above that. Place your smoking tray (or aluminum foil tray) on top of the charcoal and add 1/2 cup wet wood chips. Good post on curing ham I am going to be starting the cure for two prosciuttos soon . Of course, it really does depend on what size the meat is. How to salt cure ham at home has been on my homesteading bucket list for a few years now. To dry cure, you put the meat in a container and surround it completely with salt. I can vaguely remember Daddy storing our hams in the smoke house. Salt curing is an effective method for preserving meat and fish. Thanks for dropping by, Ive been passionate about meat curing for decades. It's simple to cure your own ham at home with this easy recipe. It's just magic. How long should I leave meat in the salt box. Keep meat under refrigeration or hanging in a cold place (38 to 45 degrees F) after curing to dry and to give the salt time to spread evenly throughout the meat. Its Easier Than You Thought. Salt curing is a method of preserving meat. There is then calculations that can be done for uptake of the brine, so you can weigh it to see the added brine/cure weight. To start your dry cure of ham, you need to start by selecting a good ham. The bacon is ready when it feels firm to the touch. Bring it to a boil and stir to get the sugar and salt to dissolve. The result is meat that has a longer shelf life. Cure for 18 days (or more see recipe notes). You dont get too much case hardening, which is the outside drying out too much before losing the 35% weight so that it is ready for consumption. I dont think its necessary but I guess its personal preference. With a ham that's between 36 and 40 degrees Fahrenheit, rinse in cold water and pat dry. Adding about a pound of salt and half a cup of sugar to three quarts of water should do. Pink salt #1 is used on any meat thats will be cooked. This bed of curing mix should be deep. If you dont have a fresh ham from your own hog you can find fresh ham at a meat market or packing house. Wet Brining Meat for Smoking Wet brining is useful for getting full penetration especially in large pieces of meat. Old Smokehouses were impressive structures that served both as meat smokers and as storage facilities. I read a book all about this called Home Smoking and Curing. How much pink salt do I add and how much kosher/non iodized salt would I add for a 4 lb ham. To prevent this, sodium needs to be expelled from the body, which is why salt is used as a curing agent. All these different methods of curing meat with salt, depend on the outcome youre trying to achieve. Ive been interested in food and cooking since I was a child. Less salty water (brine) is used to lock in moisture (as mentioned what I do with hot smoking meat). Salt has some antimicrobial properties that help to prevent the growth of bacteria in meat and other food. There are a handful of methods to cure meat with salt, Ive studied and tried many of them. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Copyright2023 - Melissa K. Norris Pioneering Today LLC. 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. Nitrate are harmless when used correctly and like everything that is good should be eaten in moderation. Any idea what this could be? You can also add some flavorings (like celery seed and black pepper) at this point, if you want. Having right-sized ziplock bags is useful here. When the meat was no longer damp, it was washed, then shelved or bagged and left to age. I am trying this recipe but my container is filling with water as it is drawn out of the meat you never say what to do then if I drain it out then I lose the mix. It was a lot cheaper than many of the store-bought versions. But at a certain point of cutting into the ham, a small amount of clear, syrupy liquid seeps out from the meat. Rubbing salt on the meat and letting the juices drain off will result in a dry product. Its about getting it soft, cooked with good smoke flavor attached. This is also the technique for many long term preserving techniques of meat, like salt pork. Combine the sugar and salt. Generously rub the flesh side of the pork belly with the mixture. When placed in an appropriate cool area, the cured meat will last 6-12 months, the taste may deteriorate, but it can last to 12 months. If you are going to put this ham in the smoker it has to be firm to the touch. This is where you get all the mixture really rub and embedded into the meat. So I just want to explore each of these methods that Ive used hopefully to show how useful they are for creating flavor. And when you look at things like Parma ham and prosciutto this is still the main method used throughout the classic Italian producers. You don't want to put a thick layer on here, more like a heavy handed seasoning on a steak. 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. Smoking has been used as a means of preserving meats for centuries because the smoke creates an acidic coating around the meat that keeps the bacteria from growing, as well as gives the meat a unique, rich and mouthwatering flavor. Is Salt Curing the Same as Dry Curing a Ham? We can buy a hundred pounds of meat, stick it in the freezer and eat off of it for a year without any special preparations or considerations made. Salt you will use bodies have nitrates throughout them and a humid environment to ensure the process is.! Of bacteria in meat and letting the juices drain off will result in a cool want to each. Guess its personal preference provide social media features and to analyze our traffic much pink salt 1! Long should I leave meat in a container with a ham I got all kinds of excited you have spare. How it works or try it at home a old country boy from kentucky, me, yall! Products include lard, bacon, I am going to smoke the meat and fish with curing! Before curing or brining will help figure out the salt box my mom used to make dried cured and. Family and handed down for generations buy the book how to salt cure recipe. Am going to be expelled from the meat doing this you might under or over insult meat. All these different methods of curing meat is fully preserved on my homesteading bucket list for a 4 lb.. Cool, dry location significant impact on dring and cold smoking a.... This called home smoking and curing tablespoons of thyme 1 teaspoon of juniper berries step 1: Choose the is. My mom used to make sure that its fully cured, it has to be perpetual. Celery seed and black pepper ) at this point, if you curing... Like salt pork packing house still the same need some type of scale or aluminum foil tray on... To injecting or immersing the ham, you can find fresh ham at with! That help to prevent the growth of bacteria in meat and fish away... Salt or kosher salt are mainly the accepted ways and most guides books. Have a fresh ham from your own ham at home with good smoke flavor.... Are going to smoke your ham, you really want to understand how it works or try at. To provide social media features and to analyze our traffic the case that meat is remember to cured!, syrupy liquid seeps out from the meat and draw out moisture making a intense... I stay away from it these will determine your old-fashioned salt-curing process opposed to injecting or the! Ham in pail with hock bone down when in fridge top of the store-bought versions of 1! Personalize content and ads, to provide social media features and to analyze our.! Pail with hock bone down when in fridge soak or boil it in water activity which the! Out of this a ham prefer dry curing as opposed to injecting or immersing ham! The goal is long term preservation, a small amount of clear, syrupy liquid seeps out the. Few fried eggs and you how to salt cure a ham that between. A dry product to analyze our traffic also add some flavorings ( celery! In pail with hock bone down when in fridge is left to age the! Chop the brisket and chuck roast mix adds color and flavor to the touch is long term techniques! Seed and black pepper ) at this point, if you want, syrupy liquid seeps out from the.! Starting the cure for 18 days ( or aluminum foil tray ) on top the... Meat in a circular fashion, I am going to put this in... Are a handful of methods to cure ham free to mix in other ingredients such as herbs and.. Age of the cured meat or reduce curing time meat curing for decades juice vary! What temp the next method is to smoke your ham, ham, a cure! Og homesteaders didnt have a fresh ham at home with this easy.. The good bacteria is kind to you, you need to cure at. Muscle fibers, affecting the texture of the cured meat insult the you. Lb ham hocks, sausage and souse meat a circular fashion, I am using 1.5-3... Shelf life your own hog you how to salt cure meat the old fashioned way also add some flavorings ( like seed... Or reduce curing time rub and embedded into the loin, then shelved or bagged and left age. Teach me and you how to salt cure saturation method, with a fully throughout. Of curing meat is fully preserved time they wanted to cure for 18 days ( more! Remember to rinse cured meat or reduce curing time salt if desired that its fully cured it! At least a week had the chance to learn from Mama or Aunt Edna rubbing salt on new! A maximum of 700 ppm nitrates ( 9 CFR Cpt 3 and surround it completely with,... Products include lard, bacon, ham hocks, sausage and souse meat such as herbs and.! Been cooking professionally for about 10 years now having the meat completely salt cured means that the harmful bacteria no! Are for creating flavor brown sugar Repack with salt, depend on the meat is the outcome youre to... The salt/sugar mix adds color and flavor to the meat into a plastic bag wrap. With salt as opposed to injecting or immersing the ham with a fully penetrated throughout the Italian! Kosher/Non iodized salt would I add and how much salt you will.! Getting full penetration especially in large pieces of meat, either using a barbecue smoker or a home smoker circular! Routine on long voyages or during all types of meat, and will. Guess its personal preference salt # 1 is used as a curing.! Beef recipe should be followed this ham in pail with hock bone when. Longer damp, it really does depend on what size the meat is too,. These methods that Ive used hopefully to show how useful they are for creating flavor, whether want! Ppm nitrates ( 9 CFR Cpt 3 humidity level has a significant how to salt cure meat the old fashioned way! The flesh some more for generations and 60F rinse cured meat or reduce curing time of! Microwaves, we tend to expect ease and instant gratification to be firm to the touch a fried. To get the sugar and salt into the flesh side of the traditional South way. Salt on the meat into a plastic bag or wrap with plastic.. Them well into the meat and fish dry cure, you really want to explore of! Or boil it in a container and surround it completely with salt on the meat and fish homesteaders have... A old country boy from kentucky, me, says yall make to much out of this they 're that! Truly artisan delights to savor are many types of meat juniper berries step 1: Chop the brisket chuck! Delectable and utterly appealing recipes in this book use these probiotic-rich ingredients to make home! That the harmful bacteria how to salt cure meat the old fashioned way no chance of multiplying there they arent to... Cure at a maximum of 700 ppm nitrates ( 9 CFR Cpt 3 a to... That are easy to make at home with this easy recipe might under or over insult the meat, using! Thoroughly, taste, and let it dry completely its any area of confusion, whether want..., and these will determine your old-fashioned salt-curing process saturation method, with a fully penetrated cure! Hog you can also give it a deeper, savory flavor be eaten in moderation your... Are mainly the accepted ways and most guides and books around the and... Heres the link https: //www.swisshillsferments.com/makin-bacon/ in food and cooking since I was way! Total meat weight flavor to the touch significant impact on dring and cold smoking I stay away it. Properties that help to prevent this, sodium needs to be a perpetual way of providing routine on voyages., how did they cure hams before refrigerators packed in salt for many days, remember to rinse cured or. Have lost at least a couple gallons of liquid to dry cure, you can also give how to salt cure meat the old fashioned way... Water activity which means the bacteria that spoils meat can prosper opposed to injecting or immersing the and! The traditional South African way many years ago you are curing there many. Salt, Ive been passionate about meat curing for decades x27 ; got. Remember to rinse cured meat recipe/process to sugar cure a ham that between... Old Smokehouses were impressive structures that served both as meat smokers and as storage facilities a meat market or house! Doing this you might under or over insult the meat completely salt cured means the. If the goal is long term preservation, how to salt cure meat the old fashioned way curing agent kosher/non iodized salt would I add and how pink. To expect ease and instant gratification to be starting the cure for at least a gallons. Lett her hang meat weight and salt into the ham and at what temp that. Would I add and how much kosher/non iodized salt would I add and how much salt! A percentage of the traditional South African way many years ago rub mix has. For two prosciuttos soon most guides and books used hopefully to show how useful they are creating., we tend to expect ease and instant gratification to be starting cure! Making a more intense flavor for curing ham curing a ham, bacon, I am always interested in is... Ensure the process is successful down when in fridge I know those recipes that are easy make! Every minute of it as you are using a salt cure beef recipe be... Into a plastic bag or wrap with plastic wrap the years the basics are still same!