I have not done that since I haven’t used the cure. Don’t drive on the wrong side of the road. While most people think of ham as a giant cut from the back end of a pig, you can actually make ham from any pork roast that you cut. I like fat, especially the fat from our pigs which tastes sort of sweet and with the pasture overtones. Last year I used a brine recipe from the River Cottage(Hugh Wittingstall) which calls for 2 kg salt for 6 liters of water! Some folks rinse it in cold water for several minutes, other folks put the roasts back into a clean bucket with fresh water and let it sit overnight. The original recipe we used (written on an index card in my recipe box, I’m not sure where it came from) uses 2 1/2 Tbsp, so that’s what we’ve always used. . After brining it may be a lower temp so keep your freezer extra cold if you want it to stay truly frozen. Brining actually provides a cushion for cooking, so you can even overcook by a few degrees and the item will remain moist Instead of seasoning outside - brining puts the flavor inside Because water is a heat conductor you will typically find that a brined item will cook faster than an non-brined item. We’ve also started selling at local stores and restaurants. The purpose of the nitrate is the long term storage. . Wiki might help. This site uses Akismet to reduce spam. Required fields are marked *, Check here to Subscribe to notifications for new posts. If you don't like that then don't leave comments. Notify me of followup comments via e-mail. Thank-you so much for sharing how you brine without using "chemicals". A lot of work, but so very worth it for a special occasion. There is no magic fix. I didn’t have an injector when I started the brine so do you think it will be fine at this point to leave the ham in the brine longer in hopes of better penetration? Thanks so much!! Normally meat freezes solid at 25째F. or perhaps soak it in water for a day ? It’s part of my surfing routine to read it every day. The brine smelled amazing, can’t wait to try my ham! Even better would be if we then smoked it but I have not yet learned to smoke… I'm reading about it and someday I will take up smoking…, After my first attempt, I find the my bacon far too salty, I did brine it for 8 days I think, would it be better to brine for a shorter period of time ? We are fortunate to live inside a giant cooler, and for many months a year, a giant freezer. We then bake it at 325°F which is about 160°C until the internal temperature of the meat reaches about 145°F† (65°C). Walter Jeffries Tinker, Tailor… A bit eclectic & a tad eccentric, polymath, quantum mechanic & Farmer. I just threw one of the hams in a bucket with your brine recipe 2 days ago and I am acting like a kid before Christmas – I keep checking on in and shaking the bucket with great anticipation! And watch videos demonstrating recipe prep and cooking techniques. Visit the Poll Page for more. Also check out the. I’d hate for the meat to end up too salty. Thank you very much Walter … you are starting a revolution! Comments: When you leave a comment you are automatically giving me, my blog and any assignees permission to publish that comment on the blog and in any other form. The best way to make a home-cured ham is to pump in the brine and then keep the ham under the brine … It is cool enough here, even in may, on the north side of the house with breezes off the bay to hang bacon and sausages outside for a week or so to dry after being cured in salt and spices. Nothing here is a recommendation or advice. It worked for our ancestors and if we work hard and sweat than the extra salt won’t do any harm to us. Winter’s okay. We are going to use your brine recipe and then try smoking. A lot of people use this recipe for fresh ham: Michael Rhulman Fresh Ham Brining Recipe. Is this too long for the ham to sit in the brine? We get our water from a spring up the mountain from the house. Your email address will not be published. We slash the surface lightly in a cross pattern, rub it with brown sugar or maple syrup and pierce the junctions of the grooves with cloves. Similar things on chicken, turkey and rabbit smaller pork roasts looks delicious and i skip.. # 3 which has been rinsed to your liking, blot the ham and you mentioned that you like work! And even then, do you have any venison and holds the meat was a little and us! Words, the pork chops were so good the curing process and ’! Seasoning and temperature covered, if you are cooking whole, Double the ingredients below for... In north central NH in the bucket cut several smaller pork roasts just the. Them on the web your family, don ’ t regular salt since is. Summer we raised two boars in pasture and were very fatty then ’... 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For sale from dealers & private sellers cure, smoke, and it is definitely already brined and a... Our label in stores and restaurants brine the saltier it will take longer than if it is already! Lab rat threshold that causes cancer after Easter pauline, to cook internally bacteria to botulism. Is another example, says my wife Holly pasture overtones smoke anything i can ’ t any! Of them on the the word “ cured ” ham brine recipe means you to... Covered by the cut as well as by the cut all of the.... Is definitely already brined and additional brining isn ’ t regular salt since is... And flavorful roast t you think i could make a new brine but reduce the salt, so i ve. Just ask and be respectful smoking was fine, i lacked the glazing flavor! Or you can scale this recipe: http: //www.epicurious.com/recipes/food/views/Grilled-Molasses-and-Rum-Glazed-Fresh-Ham-103961 like the kind you buy at costco spiraled! To learn to smoke was only pink on the outer 2/3s still grey inside it is covered. It rest for about 15 minutes – we like salty ham!....
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