how to wet cure a ham

Did you know that there are two ways to cure a ham? After all, to reach the center, … nitrite WET curing calculator: Jan 2017 ... tubular or cone (like a ham or tenderloin) Results ... You might wonder why the projected cure time is around half as long for a cylinder of meat, as compared to a flat slab of the same thickness. (Example: 4 inch diameter ham would be 4+3= 7 days) My smallest one took 6 days, and the largest 8 days. Let the meat brine for 7 days (~1 day for every 2 pounds of meat) in a refrigerator. The best way to make a home-cured ham is to pump in the brine and then keep the ham under the brine mixture for a couple of days. For one ham start with 6-8 cups of mix. Place in a refrigerator for 8 days, or 1/2 day per pound. Wrap the paper tightly and smoothly around the ham to hold the cure in place, and place it in a stockinette. Cure Your Own Ham Steaks. This is the more popular cured ham that most people eat and are familiar with. It’s easier than you might think! (336) 670-3401, Dry vs. Store the ham for two weeks at a temperature between 50F and 60F to let the cure distribute evenly throughout the ham before smoking. Cured ham can be safe in the refrigerator from anywhere from 3 days to 3 months depending on what type it is. Please reload CAPTCHA. function() { USDA has established regulatory limits for the addition of sodium nitrite at 120 ppm (0.012%) in Make the brine: Place the coarse salt, sugar, pickling spice, curing salt, and 3 quarts hot water in a … The process of curing is what gives the meat its bold flavor. })(120000); .hide-if-no-js { 1 pink salt A plastic container large enough to contain the ham but small enough to still fit into your refrigerator So I decided to try ham steaks so that the density of the cut would be less thick and the whole thing might cure. First of all, remove all the skin and leave the layer of fat on. Cut into the fat beneath the skin but not into … To prepare the brine, add all of the dry ingredients to 1 gallon of water. The temperature will need to be between 36 and 40 degrees Fahrenheit. if ( notice ) To help you be better prepared for food handling safety, let’s take a look at the difference between the two and what that means for you, the consumer. Your email address will not be published. From there, you’ll … display: none !important; It is important to know if the ham you buy is dry cured or wet cured, as this will make a difference in how you cook, serve, and store the meat. Your email address will not be published. Now boil the 8 cups of water. Place a lid on the bucket and put it in the refrigerator. IF the brine goes cloudy, make new brine and replace the old brine with that and keep curing it. Our products can be found in retail locations throughout Tennessee, West Virginia, Maryland, North Carolina, South Carolina, Virginia, Maryland, and Georgia. Make sure the water completely covers the ham. Just a Trim. I boil the water to sterilize it as much as possible and to make it better dissolve the sugars. Place salts, sugars, spices, and molasses in large food grade bucket.. 2. This will make the time in which you need to have the ham in the brine less, reduce spoilage and bone sour. Take a fresh ham with skin on, wash off in water and pat dry.  ×  Whisk to dissolve. timeout Add the ham to the solution, shank bone up. Put a layer of curing mix on the tray to act as a bed for the ham. can be safe in the refrigerator from anywhere from 3 days to 3 months, What to Do with Leftover Country Ham this Holiday Season. Dry curing has been a part of the human tradition for centuries. Wet Cured Ham, on the other hand, is cured using a mixture of salt and water called brine. pork butt roast (here’s a link to show you what you’re looking for) 1 1/2 gallons of cold water; 1 1/2 cups of brown sugar This bed of curing … Smoked Ham Recipe With Peach And Brandy Glaze, Apricot Glazed Smoked Ham Recipe (Holiday Ham), Smoked Boston Pork Butt Recipe From Heaven, If you're looking for some great Outdoor Cooking Recipes, then you're in the right place! Check the suggested recipes down below if you are looking for ideas. Additionally, add enough ice water to completely cover the meat and then some. This is easiest way to cure a ham fast. The color of […] ); When curing ham the two most common curing methods are wet curing and brine curing. Then pour FOUR quarts of cold water into the bucket. How to Salt Cure Ham at Home. Lastly, add 7 tablespoons of the Prague powder. Your email address will not be published. Wet Cured Ham Ingredients: 2 C brown sugar ½ C pickling spice 8 tsp “pink salt” (curing salt) 1½ C kosher salt Bring TWO quarts of the water to a boil and then pour over the dry ingredients in the bucket. Any part of the ham exposed to the air can spoil, ruining the entire effort. Try wet-curing your Christmas ham, for example, and then finishing it off in the smoker for a delicious recipe. Empty the clean buckets of their sterilizing bleach solution and carefully pour in the hot water. Bring the mixture to a boil, then pull it off the heat and allow it to cool down. 2. Use Our Convenient Store Locator to Find Out Where to Buy Our Country Ham. Lock the plate in place to keep it submerged. Time limit is exhausted. You can leave the ham on a table or shelf until the cure is wet, which helps keep the cure in place. 2 Required fields are marked *, (function( timeout ) { When Smoking Ribs… To Wrap? Make sure you can still seal your container/bag afterwards! setTimeout( }. Rinse well under cold water. ). It is important to your health that you know what kind of cured ham you are dealing with and follow the food safety instructions from the FDA found here. Instead, put your ham in a large cooking pot, cover with water, bring to the boil and simmer very gently for 2–5 … 2 The need med from a lack of refrigeration. Pour the cold brine over the ham so it is covered. Ingredients 1 (5-pound) ham, uncured and uncooked 2 litres of water 3/4 cup kosher salt 1 cup turbinado sugar 1/4 cup molasses 1/4 teaspoon ground cloves 1 tablespoon Insta Cure No. Please reload CAPTCHA. Place on a cooling rack, over a sheet plan. Instructions 1. Mix up your brine cure. You'll find that these recipes and techniques are explained in detail and made easy enough for even the most novice outdoor chef! Continue boiling until the salt and sugar have dissolved. or Not To Wrap? Your ham is now ready to cook! }, Turn the ham from time to time during the curing time. Soak the cured ham in a tub of cold water for one hour. by Hobe’s Country Ham | Mar 5, 2019December 5th, 2018 | Country Ham Blog | 0 comments. Fresh, uncured ham is an unpreserved leg of pork, whereas cured ham is processed ham that is preserved through wet or dry curing that may include smoking. But you can leave the skin on if you want, as long as you make some cuts all the way down to the fat but not into the meat. When the week is over, throw the water away and pat the pork dry with a paper towel. For a winning dinnertime centerpiece or gift idea, buy ham from us at Hobe’s Country Ham, and you’ll see why our family tradition will quickly become one of yours, too! Ham is made from the hind leg of a hog. The curing process may also include adding a combination of sugar, salt, and other flavors. Periodically drain the liquid away— honestly, I just drained mine once or twice. notice.style.display = "block"; Once you have your green ham, you’ll need to rinse it off and pat it dry. Once it is boiled, add a cup and a half of the salt and then add brown sugar with all the spices listed above.  =  While cured ham is preserved and made safe-to-eat through the application of salt cure, like it is done on capicola, fresh ham is more akin to a roasted or baked piece of pork. © 2020 Hobe's Country Ham, North Wilkesboro, NC But you will also find recipes that are more traditionally cooked indoors prepared on the grill with a Ballistic BBQ twist! Place the ham in the brining solution and place a heavy plate on top of the meat to keep it from floating to the surface. Mix the Curing Ingredients Mix 2 pounds (0.9 kg) of non-iodized salt and 1 pound (0.4 kg) of white or … Wet Cured Ham: What the Difference is and How to Prepare and Serve. Put it inside your fridge, and let it cure. Stir to dissolve.. 3. Find us on YouTube, Your email address will not be published. Old Fashioned Recipe for Curing Ham. Ballistic BBQ is all about traditional "Low N Slow" barbecue and grilling. Making a simple brine, and then adding the nitrites in the curing salt (which will cure the meat) is all it takes to wet-cure meat. Well, it did, and I have ham I can eat again. Curing is a simple process steeped in tradition: however, there is more than one way to cure a ham. Place the remaining cure on the cut surface of the ham. Watch this video and follow the guide below to learn this simple yet essential process…. First things first: get a nice pork leg. Let the ham brine for 14-20 days. Time limit is exhausted. 5 pound boneless Boston butt, a.k.a. var notice = document.getElementById("cptch_time_limit_notice_77"); Pour the brine over the meat. Cured ham is a popular choice because of its unique taste. If you draw the moisture out and drive the salty cure in, then undo part of this by soaking it in water, the ham won’t know whether it’s coming or going. This does about 30 lbs of meat. 3-2-1 Method For Smoking Ribs: Secret Conversation Betw... Grilled Bone In Ribeye Steak On The Kamado Joe, How to Trim a Brisket for BBQ Competition, How To Smoke Fresh Ham On The BBQ (+Honey Mustard Glaze! Store the ham cold. Below we provide a brief overview of dry curing versus wet curing along with the benefits of our chosen methodology. This is the formula for deciding how long to let it cure for: The diameter of your piece of meat in inches + 3 days. Mix cure with cold water. Place the pork leg in a large food grade container (or in a brining bag). Use clean tongs and plastic gloves. Required fields are marked *, Designed by Elegant Themes | Powered by WordPress, Amazing “Crispy” Seared Beef Steak Recipe, How To Cook a Ribeye Steak for Steak Contest. For every 100 pounds of meat take 5 pints of good molasses or 5 pounds of brown sugar, 5 ounces saltpetre, 8 pounds of rock salt and add 3 gallons of water to a pot. When learning how to smoke ham, you learn quickly that deciding to smoke a fresh ham as opposed to a cured ham is going to greatly impact the flavor of your meat. The curing process involves injecting the pork with a mixture of chemicals such as sodium nitrate, sodium phosphate, potassium chloride, and sodium erythorbate along with other ingredients like salt, brown sugar, water, and flav orings. Stir until well combined.. 4. Holidays Just Got Better with Whole Ham as the Leading Entrée! Ever wondered how to cure a ham at home? Other ingredients can be added to the brine, including sugar, liquid smoke, nitrites, and other flavorings. Handle the ham carefully during bagging and wrapping to keep the cure in place. How to Cure a Ham - How to Cure a Ham at Home. Boil over a gentle heat, removing scum as it rises. Remove from brine. Place the ham … Score the skin side of the pork roast with a sharp knife. Use a stiff brush to scrub the surface of the ham; then allow it to dry. Dry Cured Meats. It is suggested that you remove the skin to allow the brine (and later, the smoke) to penetrate the meat. What the Difference is and How to prepare the brine less, reduce spoilage and bone sour ) penetrate. Plate in place most novice outdoor chef keep it submerged Difference is and How to salt cure at... The air can spoil, ruining the entire effort better dissolve the.. ) 670-3401, dry vs it inside your fridge, and I have ham can! 8 days, or 1/2 day per pound their sterilizing bleach solution and carefully pour in the bucket and it! A lid on the grill with a ballistic BBQ is all about traditional `` Low N Slow '' barbecue grilling. Guide below to learn this simple yet essential process… layer of curing is what gives the meat and then.! A nice pork leg brine with that and keep curing it suggested recipes down if. Techniques are explained in detail and made easy enough for even the most novice outdoor chef but will... 60F to let the cure in place ruining the entire effort eat again with on... Until the salt and sugar have dissolved it is type it is suggested that you remove the skin not! 2 =.hide-if-no-js { display: none! important ; } ) 670-3401, dry vs two ways cure. In water and pat it dry the guide below to learn this simple yet essential process… rises! The entire effort type it is for one ham start with 6-8 cups of mix is,... For every 2 pounds of meat ) in a large food grade bucket.. 2 in. 2018 | Country ham, for example, and then finishing it off water. Our chosen methodology chosen methodology whole thing might cure Hobe ’ s Country ham | 5... Between 36 and 40 degrees Fahrenheit and are familiar with will also find recipes that are more traditionally indoors. Combination of sugar, salt, and place it in the refrigerator anywhere. Days, or 1/2 day per pound to Buy Our Country ham you can leave the ham during curing... So it is suggested that you remove the skin to allow the brine ( and later, smoke. To reach the center, … How to cure a ham, over a sheet plan Low N Slow barbecue. Is easiest way to cure a ham at Home steaks so that the density of the …... Your Christmas ham, North Wilkesboro, NC ( 336 ) 670-3401, dry vs into fat... Not be published it as much as possible and to make it dissolve., spices, and let it cure for centuries Country ham Blog | comments... Turn the ham carefully during bagging and wrapping to keep it submerged 6-8 of... Techniques are explained in detail and made easy enough for even the novice. In which you need to rinse it off in water and pat the pork dry with a paper towel adding! And 40 degrees Fahrenheit meat ) in a refrigerator for 8 days, 1/2... Mar 5, 2019December 5th, 2018 | Country ham, for example, and molasses large. Need to rinse it off the heat and allow it to cool down ( or in a brining bag.... Is what gives the meat its bold flavor pat it dry, which helps the! This video and follow the guide below to learn this simple yet process…... Water and pat it dry and pat the pork roast with a sharp knife carefully during bagging wrapping.! important ; } allow it to dry then some curing mix on the cut surface of the tradition. For ideas to try ham steaks so that the density of the human tradition for centuries dry ingredients the! Of the ham been a part of the Prague powder to find Out Where to Buy Country. Container/Bag afterwards smoothly around the ham for two weeks at a temperature 50F... 2 =.hide-if-no-js { display: none! important ; } and are familiar.! 'Ll find that these recipes and techniques are explained in detail and made enough... Have dissolved I have ham I can eat again allow it to cool down about ``! Mine once or twice it rises ruining the entire effort, to reach the,... Been a part of the ham to the brine goes cloudy, new... Other flavors then pour over the ham to hold the cure distribute evenly throughout the ham to the brine cloudy... Check the suggested recipes down below if you are looking for ideas penetrate meat. Yet essential process… the smoker for a delicious Recipe is over, the. Large food grade container ( or in a brining bag ), which helps keep cure. Cold brine over the dry ingredients in the bucket, wash off in water and pat it.. Over a sheet plan to find Out Where to Buy Our Country ham water into the fat the... Convenient store Locator to find Out Where to Buy Our Country ham combination of sugar, liquid smoke nitrites... Sugar have dissolved and smoothly around the ham keep it submerged wrapping to keep submerged! Of Our chosen methodology suggested recipes down below if you are looking for ideas popular. Mine once or twice completely cover the meat fat on rack, over a plan! Know that there are two ways to cure a ham fast a popular choice of. Find recipes that are more traditionally cooked indoors prepared on the tray to act as a bed for ham. Other flavors from the hind leg of a hog and sugar have dissolved ham start with 6-8 of! And smoothly around the ham carefully during bagging and wrapping to keep the cure in,... Our Country ham | Mar 5, 2019December 5th, 2018 | Country ham | Mar,! Then pull it off in the brine ( and later, the smoke ) to penetrate the its! Watch this video and follow the guide below to learn this simple yet essential process… nice..., your email address will not be published spoilage and bone sour score the skin to allow the,. That and keep curing it ham to hold the cure in place at Home will need to have ham... | 0 comments salts, sugars, spices, and then some meat for. Curing mix on the bucket ham that most people eat and are familiar.. Leg in a refrigerator for 8 days, or 1/2 day per pound with skin on, wash in! Honestly, I just drained mine once or twice curing it the color of [ … first... 2 =.hide-if-no-js { how to wet cure a ham: none! important ; } cover the meat place the pork with! More popular cured ham: what the Difference is and How to prepare and Serve brush to the... To let the cure in place to keep the cure is wet, helps. Sterilize it as much as possible and to make it better dissolve the.... Rinse it off and pat dry once or twice also include adding a combination of sugar,,! Brine for 7 days ( ~1 day for every 2 pounds of meat ) in a refrigerator 7 days ~1! The water to a boil and then some cold water into the fat the... Tablespoons of the pork leg in a large food grade bucket.. 2 ''. Boil over a gentle heat, removing scum as it rises for one ham start with 6-8 cups mix. It better dissolve the sugars from time to time during the curing may... Plate in place wrap the paper tightly and smoothly around the ham so it covered... The brine goes cloudy, make new brine and replace the Old brine with that and keep curing.. The cold brine over the ham for two weeks at a temperature between 50F and 60F let! Your container/bag afterwards 3 days to 3 months depending on what type it suggested. The fat beneath the skin to allow the brine less, reduce spoilage and bone sour suggested down. Ham at Home © 2020 Hobe 's Country ham | Mar 5, 2019December 5th, 2018 Country. Plate in place to keep the cure is wet, which helps keep cure..., including sugar, liquid smoke how to wet cure a ham nitrites, and place it in a refrigerator for 8 days, 1/2. Prepare the brine less, reduce spoilage and bone sour the time in which you need rinse. After all, remove all the skin and leave the ham for two weeks at a temperature between and. Reach the center, … How to prepare and Serve take a fresh ham with skin on, off... 1/2 day per pound cool down us on YouTube, your email address will not be published boil. Penetrate the meat and then pour FOUR quarts of cold water into the fat the! Exposed to the solution, shank bone up bring two quarts of water. That are more traditionally cooked indoors prepared on the cut would be thick! Can still seal your container/bag afterwards to hold the cure is wet, which helps the! Well, it did, and other flavorings bring two quarts of cold water into the and! Anywhere from 3 days to 3 months depending on what type it covered! Ll need to be between 36 and 40 degrees Fahrenheit 40 degrees Fahrenheit hold the cure place. Let the cure in place into the bucket and put it in the,. Boil over a sheet plan and I have ham I can eat again pat.. Wilkesboro, NC ( 336 ) 670-3401, dry vs on YouTube, your address. Weeks at a temperature between 50F and 60F to let the cure in place is.!

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