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how to salt cure a ham

how to salt cure a ham

2 cups brown sugar. However, wet curing is usually the safest to do at home. Morton Salt can make curing your own meats as enjoyable as eating them. Getting accurate salt and pink curing salt is a must for meat curing at home or anywhere. Methods of Curing Food with Salt. This method is best for ham, bacon, and small pieces of meat. https://www.allrecipes.com/recipe/245724/home-cured-holiday-ham Cure No. You can make salt-cured ham in the fridge at a temperature below 40 degrees Fahrenheit, but if you're curing multiple hams, plan to do it in the colder months and use natural refrigeration. Place all ingredients (except water and pork) in a large food grade bucket. Add a few ounces of curing salt, which is available in the canning section of a store or online. 2 1/2 tablespoons pink curing salt <– needs to be this, not table salt. After it's soaked, rinse the ham completely under cool running water to remove any leftover salt from the surface. 1/4 cup molasses. After the application, place meat into a plastic food storage bag and tightly seal. 6 qts of water, divided. 1 tablespoon pickling spice. 2 1/4 cups kosher salt. Prepare a curing mix of 4 parts salt to 1 part sugar. Method 1: Dry Curing. 1 pink salt is used to cure all meats that require cooking, brining, smoking, or canning. https://amazingribs.com/.../pork-recipes/wet-cured-smoked-ham-recipe Here is a trick to desalt cooked, cured ham: Start by placing it in a dish and covering it with cold, fresh water. The amount of pink curing salt for the amounts of meat that you are curing is a ratio that should always be the same, but there are some calculations needed. If you’re ready to start curing, here are a few different processes worth considering. It is 93.75 percent table salt and 6.25 percent sodium nitrite. If you want to control the level of saltiness then this method will achieve this. There are three main ways that salt can be used for curing meat: Dry curing, injecting, and wet curing. Divide the mixture into two equal parts. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates, and other products. Best used to cure hams, bacon and smaller cuts of meat, dry curing involves applying the cure mix directly on the meat. It is used at … Dry Curing. Next, cover the dish and let the ham sit in the refrigerator for 4 hours to remove some of the saltiness.

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