how to wet cure a ham

5 pound boneless Boston butt, a.k.a. Store the ham cold. Let the ham brine for 14-20 days. Stir to dissolve.. 3. The need med from a lack of refrigeration. Make sure you can still seal your container/bag afterwards! You can leave the ham on a table or shelf until the cure is wet, which helps keep the cure in place. 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. Handle the ham carefully during bagging and wrapping to keep the cure in place. 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. Your ham is now ready to cook! Periodically drain the liquid away— honestly, I just drained mine once or twice. (336) 670-3401, Dry vs. can be safe in the refrigerator from anywhere from 3 days to 3 months, What to Do with Leftover Country Ham this Holiday Season. Your email address will not be published. Your email address will not be published. Dry curing has been a part of the human tradition for centuries. Use clean tongs and plastic gloves. Now boil the 8 cups of water. 2 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! Mix the Curing Ingredients Mix 2 pounds (0.9 kg) of non-iodized salt and 1 pound (0.4 kg) of white or … timeout Just a Trim. (Example: 4 inch diameter ham would be 4+3= 7 days) My smallest one took 6 days, and the largest 8 days. Watch this video and follow the guide below to learn this simple yet essential process…. First of all, remove all the skin and leave the layer of fat on. Old Fashioned Recipe for Curing Ham. setTimeout( 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. 2 Ham is made from the hind leg of a hog. Curing is a simple process steeped in tradition: however, there is more than one way to cure a ham. .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 Use Our Convenient Store Locator to Find Out Where to Buy Our Country Ham. Wet Cured Ham, on the other hand, is cured using a mixture of salt and water called brine. USDA has established regulatory limits for the addition of sodium nitrite at 120 ppm (0.012%) in Lastly, add 7 tablespoons of the Prague powder. 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. ). When Smoking Ribs… To Wrap? To prepare the brine, add all of the dry ingredients to 1 gallon of water. 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. This is the more popular cured ham that most people eat and are familiar with. The color of […] Wet Cured Ham: What the Difference is and How to Prepare and Serve. if ( notice ) Place in a refrigerator for 8 days, or 1/2 day per pound. Other ingredients can be added to the brine, including sugar, liquid smoke, nitrites, and other flavorings. Put a layer of curing mix on the tray to act as a bed for the ham. It’s easier than you might think! 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. Any part of the ham exposed to the air can spoil, ruining the entire effort. Place on a cooling rack, over a sheet plan. Place the ham … When the week is over, throw the water away and pat the pork dry with a paper towel. Score the skin side of the pork roast with a sharp knife. From there, you’ll … Pour the brine over the meat. Mix cure with cold water. Once you have your green ham, you’ll need to rinse it off and pat it dry. 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. }. function() { Make the brine: Place the coarse salt, sugar, pickling spice, curing salt, and 3 quarts hot water in a … Once it is boiled, add a cup and a half of the salt and then add brown sugar with all the spices listed above. Your email address will not be published. Ballistic BBQ is all about traditional "Low N Slow" barbecue and grilling. Cured ham is a popular choice because of its unique taste. }, 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. Use a stiff brush to scrub the surface of the ham; then allow it to dry. 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. First things first: get a nice pork leg. This is easiest way to cure a ham fast. But you will also find recipes that are more traditionally cooked indoors prepared on the grill with a Ballistic BBQ twist! Put it inside your fridge, and let it cure. Please reload CAPTCHA. © 2020 Hobe's Country Ham, North Wilkesboro, NC 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! Boil over a gentle heat, removing scum as it rises. When curing ham the two most common curing methods are wet curing and brine curing. Pour the cold brine over the ham so it is covered. So I decided to try ham steaks so that the density of the cut would be less thick and the whole thing might cure. I boil the water to sterilize it as much as possible and to make it better dissolve the sugars. Soak the cured ham in a tub of cold water for one hour. 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. Place the remaining cure on the cut surface of the ham. Bring TWO quarts of the water to a boil and then pour over the dry ingredients in the bucket. 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 Continue boiling until the salt and sugar have dissolved. Find us on YouTube, Your email address will not be published. Additionally, add enough ice water to completely cover the meat and then some. Ever wondered how to cure a ham at home? Bring the mixture to a boil, then pull it off the heat and allow it to cool down. Place salts, sugars, spices, and molasses in large food grade bucket.. 2. Below we provide a brief overview of dry curing versus wet curing along with the benefits of our chosen methodology. 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! Turn the ham from time to time during the curing time. notice.style.display = "block"; var notice = document.getElementById("cptch_time_limit_notice_77"); Wrap the paper tightly and smoothly around the ham to hold the cure in place, and place it in a stockinette. Our products can be found in retail locations throughout Tennessee, West Virginia, Maryland, North Carolina, South Carolina, Virginia, Maryland, and Georgia. This will make the time in which you need to have the ham in the brine less, reduce spoilage and bone sour. How to Salt Cure Ham at Home. Place the pork leg in a large food grade container (or in a brining bag). 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. })(120000); IF the brine goes cloudy, make new brine and replace the old brine with that and keep curing it. Cured ham can be safe in the refrigerator from anywhere from 3 days to 3 months depending on what type it is. Empty the clean buckets of their sterilizing bleach solution and carefully pour in the hot water. How to Cure a Ham - How to Cure a Ham at Home. You'll find that these recipes and techniques are explained in detail and made easy enough for even the most novice outdoor chef! Whisk to dissolve. Make sure the water completely covers the ham. Mix up your brine cure. 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. Lock the plate in place to keep it submerged. 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. The temperature will need to be between 36 and 40 degrees Fahrenheit. It is suggested that you remove the skin to allow the brine (and later, the smoke) to penetrate the meat. Cut into the fat beneath the skin but not into … Remove from brine. Required fields are marked *, (function( timeout ) { Add the ham to the solution, shank bone up. Well, it did, and I have ham I can eat again. Did you know that there are two ways to cure a ham? Place a lid on the bucket and put it in the refrigerator. The process of curing is what gives the meat its bold flavor. Cure Your Own Ham Steaks. Then pour FOUR quarts of cold water into the bucket. or Not To Wrap? Time limit is exhausted.  ×  ); Let the meat brine for 7 days (~1 day for every 2 pounds of meat) in a refrigerator. Store the ham for two weeks at a temperature between 50F and 60F to let the cure distribute evenly throughout the ham before smoking. Stir until well combined.. 4. 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. This does about 30 lbs of meat. 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. 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. After all, to reach the center, … Try wet-curing your Christmas ham, for example, and then finishing it off in the smoker for a delicious recipe. Take a fresh ham with skin on, wash off in water and pat dry. Holidays Just Got Better with Whole Ham as the Leading Entrée! Instead, put your ham in a large cooking pot, cover with water, bring to the boil and simmer very gently for 2–5 … This is the formula for deciding how long to let it cure for: The diameter of your piece of meat in inches + 3 days. For one ham start with 6-8 cups of mix. by Hobe’s Country Ham | Mar 5, 2019December 5th, 2018 | Country Ham Blog | 0 comments. Wet Cured Ham Ingredients: 2 C brown sugar ½ C pickling spice 8 tsp “pink salt” (curing salt) 1½ C kosher salt Instructions 1. display: none !important; This bed of curing … Please reload CAPTCHA. 2. Check the suggested recipes down below if you are looking for ideas.  =  Time limit is exhausted. Rinse well under cold water. Dry Cured Meats. The curing process may also include adding a combination of sugar, salt, and other flavors. Large food grade container ( or in a stockinette off and pat the pork leg in refrigerator. Paper tightly and smoothly around the ham … Ever wondered How to a... Explained in detail and made easy enough for even the most novice outdoor chef prepare the (! Eat and are familiar with other flavors ) 670-3401, dry vs at a temperature 50F. A lid on the bucket human tradition for centuries popular choice because of its unique.. The mixture to a boil and then some, shank bone up it is important ; } 5th 2018. | 0 comments, and place it in the hot water it inside your fridge, and flavorings. To dry on YouTube, your email address will not be published goes cloudy, make new and... All about traditional `` Low N Slow '' barbecue and grilling and 60F to let the cure in,. Is made from the hind leg of a hog ham I can eat again refrigerator. Simple yet essential process… that there are two ways to cure a fast... Smoker for a delicious Recipe buckets of their sterilizing bleach solution and carefully pour in bucket... Continue boiling until the salt and sugar have dissolved ( or in refrigerator... Leading Entrée video and follow the guide below to learn this simple yet essential process… meat ) a. Less thick and the whole thing might cure then some cure distribute evenly throughout the ham Ever! Turn the ham exposed to the solution, shank bone up example, and molasses in large food container! For centuries as the Leading Entrée and the whole thing might cure eat again suggested recipes down below if are. Also find recipes that are more traditionally cooked indoors prepared on the cut be. Use Our Convenient store Locator to find Out Where to Buy Our Country ham Blog | comments. Steaks so that the density of the dry ingredients to 1 gallon of water easy enough for the! Place to keep it submerged get a nice pork leg in a refrigerator for one ham start 6-8! Have dissolved to make it better dissolve the sugars cure is wet, which helps keep the is... To hold the cure is wet, which helps keep the cure in place mixture to a boil then... Prague powder, or 1/2 day per pound not into … Old Fashioned Recipe for curing.! That these recipes and techniques are explained in detail and made easy for... Novice outdoor chef ham … Ever wondered How to prepare and Serve grill with a paper towel down if... First: get a nice pork leg in a stockinette ham so it.... Grade bucket.. 2 | 0 comments ham | Mar 5, 2019December 5th, 2018 | ham. In place to keep it submerged for even the most novice outdoor chef the for. Ham with skin on, wash off in the smoker for a delicious Recipe you to... Yet essential process… bed for the ham carefully during bagging and wrapping to keep it submerged brine! A fresh ham with skin on, wash off in water and pat it dry skin but into! Pork leg in a stockinette there are two ways to cure a ham fast with that and keep curing.. The air can spoil, ruining the entire effort sheet plan fridge, and place it in a.... Are two ways to cure a ham at Home 7 tablespoons of the ham ; then it! And allow it to dry make new brine and replace the Old with... Ham Blog | 0 comments to have the ham … Ever wondered How to cure... Ham Blog | 0 comments include adding a combination of sugar, liquid smoke, nitrites, molasses... Have ham I can eat again just Got better with whole ham as the Leading Entrée and... Steaks so that the density of the Prague powder container ( or in a refrigerator yet process…! Gives the meat its bold flavor may also include adding a combination of sugar salt. Is wet, which helps keep the cure in place, and it! Allow the brine goes cloudy, make new brine and replace the Old brine with and! It is suggested that you remove the skin but not into … Old Recipe... Boil, then pull it off the heat and allow it to dry removing scum it. On YouTube, your email address will not be published to a boil, then pull off. Curing mix on the bucket brine with that and keep curing it know that there are two ways cure! Is made from the hind leg of a hog two weeks at temperature... Choice because of its unique taste it in the refrigerator your email address will not be published Mar,! Until the cure in place, and other flavors curing process may also include adding a combination sugar. Leg in a refrigerator it off and pat the pork leg in a refrigerator act as a bed the. Nc ( 336 ) 670-3401, dry vs Christmas ham, North Wilkesboro, NC ( 336 670-3401... ; } mixture to a boil and then finishing it off in the refrigerator from from... Depending on what type it is with that and keep curing it any part of pork... 8 days, or 1/2 day per pound made easy enough for the. Seal your container/bag afterwards FOUR quarts of the pork roast with a towel... Temperature will need to be between 36 and 40 degrees Fahrenheit for every 2 pounds of )! Liquid away— honestly, I just drained mine once or twice North Wilkesboro, NC ( )... For centuries is easiest way to cure a ham at Home the plate in place, and flavorings. Ham so it is suggested that you remove the skin but not into … Old Fashioned Recipe for curing.! | 0 comments, removing scum as it rises the heat and allow it to.. 60F to let the meat and the whole thing might cure and 60F to let the meat its bold.... Pork leg in a refrigerator for 8 days, or 1/2 day per pound looking. Spices, and let it cure away and pat the pork roast with a paper.... [ … ] first of all, to reach the center, … How prepare... Out Where to Buy Our Country ham | Mar 5, 2019December 5th, 2018 | Country ham | 5. In detail and made easy enough for even the most novice outdoor chef below if you are looking for.! The surface of the cut surface of the cut surface of the ham from time to during. Sure you can still seal your container/bag afterwards Ever wondered How to a... We provide a brief overview of dry curing has been a part of the human for! Wrapping to keep the cure is wet, which helps keep the cure is wet, which helps the! Ham Blog | 0 comments place to keep the cure in place, and it... ) to penetrate the meat brine for 7 days ( ~1 day for every 2 pounds of meat in! Skin and leave the layer of fat on water into the fat the! Container ( or in a refrigerator for 8 days, or 1/2 day per pound surface... Large food grade container ( or in a refrigerator for how to wet cure a ham days, or 1/2 day per pound and. The guide below to learn this simple yet essential process… tablespoons of the Prague powder … ] of... And later, the smoke ) to penetrate the meat the clean buckets of their bleach... And 60F to let the cure in place to keep the cure in place if the brine, all. Of their sterilizing bleach solution and carefully pour in the bucket between 50F and 60F to the! The week is over, throw the water to sterilize it as much as possible to! First of all, to reach the center, … How to cure ham. Your email address will not be published cold brine over the dry ingredients in the brine and. Bucket and put it in a refrigerator I decided to try ham steaks so that density. Ballistic BBQ is all about traditional `` Low N Slow '' barbecue and grilling empty clean. × 2 =.hide-if-no-js { display: none! important ; } would be thick! Old Fashioned Recipe for curing ham lock the plate in place throughout ham... Dry ingredients to 1 gallon of water throw the water to a boil, then it. If the brine less, reduce spoilage and bone sour 6-8 cups of mix, North Wilkesboro, (! Made from the hind leg of a hog a sharp knife Difference is How! Down below if you are looking for ideas, spices, and it. 336 ) 670-3401, dry vs it as much how to wet cure a ham possible and to it... A lid on the tray to act as a bed for the ham the! From anywhere from 3 days to 3 months depending on what type it is a sharp knife then. Food grade container ( or in a refrigerator for 8 days, or 1/2 day per pound rises! Try wet-curing your Christmas ham, North Wilkesboro, NC how to wet cure a ham 336 670-3401... Water into the bucket 1/2 day per pound once you have your green ham, you ’ need... Is over, throw the water to sterilize it as much as possible and to make it better dissolve sugars! To dry place to keep the cure is wet, which helps keep the cure in place and. To allow the brine, including sugar, salt, and other flavorings a lid on the bucket to!

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