How to Salt Cure a Wild Hog Ham By greatoutdoordinary on December 14, 2016 • ( 0). On a stove, heat up the water with the salt, sugar, molasses, and ground clove, just until the salt and sugars have dissolved. Cover with paper and tape. This will partially cook the ham. This treatment should only be used for fresh hams that were not previously cured with salt or sugar. From the farm to the ham house, which is located in the Brushy Mountains of North Carolina, great care is taken in selecting the choice hams and ingredients that make up our authentic brown sugar cure. Step 2 Bring 2 quarts of water to a boil and pour over the brine ingredients; … Work the curing mixture into the open space you've cut between the bone and the flesh. Total Carbohydrate Additional details: Should be hung in a cool (around 40 degrees) place. Home › Food › How to Salt Cure a Wild Hog Ham. If you love the taste of a quality ham, but are looking for a milder alternative, try our Sugar Cured Ham. May not be good for you but 99.9% of all taste buds will vote for it! Stir until well combined. It was roasted initially on a lower temperature and covered in aluminum foil for 2 hours. 2 liters of water. By that I do not mean that someone will steal it, though, I suppose that is possible. Much better than what you buy in the store. A ham that is wet or dry cured where sugar is at least ½ of the sweetening ingredient used in the curing mix. The key to creating a ham like the ones you normally purchase during the holidays is the curing process. You will need FRESH hams, preferably from a salughter house as these are fresher than those available at grocery stores. Hang hock (small end) down. Cure the meat for two and one-half days for each pound of hams and one day per pound for bacon. I cooked the ham by roasting it in the oven. COUNTRY HAM (SUGAR CURE) On the day after it is butchered, get a ham nicely trimmed up (not squared off on the bottom as is now fashionable). Weigh down meat so that it remains covered. It is. and salt and cancer causing smoke! Ah, cholesteral (sp?) Here is How to Cure Ham. Link in another recipe. Adjust the following recipe to the weight of your ham and do your fractions carefully. Bring two quarts of water to a boil and then pour over what’s in the bucket. If you want to smoke the ham, it is best to wait about three months from hanging before doing it. The cure mix to use depends on personal preference. Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. After that its okay if it goes up or down more. 5 Lb. Put your meat in wood barrels or vinegar stone crocks. Then, add bay, pepper, clove, allspice, garlic, and thyme to the pot. Use a plate or dish to weight the ham to completely submerge in the cure. Virginia Petty Kentucky Hog Farmer. 153 %. This is easiest way to cure a ham fast. of meat. https://www.bigoven.com/recipe/sugar-cured-ham/34776, Get Detailed Nutrition Facts on Any Recipe. of meat or 1 level teaspoon of cure for 5 lbs. You need to keep accurate record of this proportion so that you do not over or under-cure the ham. 10 to 14 days to cure. Add unlimited recipes. Mix salt, red pepper, black pepper and brown sugar in a bowl and set aside, this is your curing mix. There’s something satisfyingly primal about transforming your quarry into a meal fit for a king! The sugar must be used in an amount sufficient to affect the flavor and/or appearance of the finished ham product. At the end of five days, rub on the remainder of the cure. Old Fashioned Recipe for Curing Ham. Leave small boned meat chunks submerged for 2 days. To roast the ham steaks like a whole ham, place the steaks in a roasting pan or baking sheet, and coat them with a bit of brown sugar as a rub. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. 5 lb. If you are curing without refrigeration, try to do it when the temperature will remain from 35 to 50 degrees for at least the first three days. Remove from cure and brush and smoke. Time will cure it. Step 1 Mix the salt and sugar together in a large mixing bowl. Be sure to place sugar cure in joint end of ham. Our ham and bacon cures are guaranteed to make the most succulent ham and bacon! I have done maybe 30 hams this way and never lost one. of Ham. They do love fresh ham. You will need FRESH hams, preferably from a salughter house as these are fresher than those available at grocery stores. Handle the ham carefully during bagging and wrapping to keep the cure in place. Put a layer of curing mix on the tray to act as a bed for the ham. This brine can be multiplied as needed, and if you are doing a whole ham, you will probably need to double it. Leave small boned meat chunks submerged for 2 days. On the Prague, see the instructions that comes with it. Stir in the pink salt then pour over the ham, adding more water as needed to … How to Cure a Ham - How to Cure a Ham at Home. Brine made with salt and sugar keeps hams moist as they cook and adds flavor to penetrate the meat. Then pour four quarts of cold water into the bucket. Place sugar cure mixture on a large paper; place a ham on top of sugar cure and pour ingredients over whole ham. The ham must soak in the sugar brine for at least 12 hours for maximum effectiveness, so prepare and brine the ham … Create a smoked ham at home that will put any store-bought ham to shame thanks to this simple, yet flavor packed recipe. Then carefully … 460.4 g But first, you’ll need: a fresh ham; 8 pounds of salt; 2 pounds of dark brown sugar; 4/10 pound of cayenne pepper; 4/10 pound of black pepper; butcher paper; 2 ham socks; a smoker; 1. You can hang the meat in an old refrigerator to cure it or if you are curing outside and the temp goes haywire, you can move it to the refrig. Rub and cover the rest of the ham with the curing mix. We raise hogs and salt or sugar cure our hams and bacon. You may say, “it can’t be that easy”. Mix 2 pounds (0.9 kg) of non-iodized salt and 1 pound (0.4 kg) of white or brown sugar in a bowl. of Bacon OR 50 lbs. For a 25 pound ham mix: Thats why before refrigeration hogs were only killed in the winter. Dr. Gregg Rentfrow. Once you've prepared the curing mixture, put the pork in the … Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Mix cure with cold water. 1 cup Sugar / maple syrup / brown sugar (to taste) 2 tsp Spice to taste (thyme for lamb, black pepper & cloves for ham) Prague #1 Cure –optional! Cut hams and shoulders 14 days. Yes, I can just hear all the health food people groaning at all this talk of ham and bacon and smoke. For each 100 pounds of fresh meat, use: 8 pounds salt; 2 pounds sugar; 2 ounces saltpeter or sodium nitrite (available at drugstores) Needless to day, if you are hanging the meat in an out building or garage, hang it high enough to keep it out of the reach of dogs. With a ham that's between 36 and 40 degrees Fahrenheit, rinse in cold water and pat dry. Measure the amount of water in the bucket, pour into a stockpot and turn on the heat. I mean that it may ruin. Place all ingredients (except water and pork) in a large food grade bucket. Refrigerate for 7 to 10 days, flipping the ham in the brine at least once per day. Mix the salt, sugar and black pepper in a plastic bag or a bowl. If your ham floats, use a glass or other non-reactive dish to weigh it down so that it is completely submerged. Boil over a gentle heat, removing scum as it rises. Ingredients 1 whole fresh ham, 15 to 20 pounds with skin 3 gallons cold water 4 large onions, coarsely chopped 2 celery stalks, coarsely chopped 6 cloves of garlic, peeled and coarsely chopped 20 ounces by weight of salt (about 2 1/2 cups of table salt) 2 cups sugar 3 tablespoons pink curing salt #1 One of my favorite things about a successful hog hunt is the delicious results….MEAT! View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc. Place your ham in the plastic container that you’ll be using to cure it. Mix together all three ingredients. This cured ham is not bad at all. After 18 days check the ham. 49. Try visiting this page in a Javascript-enabled browser: https://www.bigoven.com/recipe/sugar-cured-ham/34776. Step 3 Measure 1/2-cup of kosher salt and 1/4-cup of sugar for each gallon of water. In a medium heavy bottomed pot place the remaining 1 liter (1 quart) of water, light brown sugar, salt, cloves, bay leaves, and rosemary. To cure two hams, double the ingredients. Double this mix as much as you have meat. Find recipes for your diet. Weigh it. Grandma and Grandpa always butchered their own beef and pork in late Nov. to the middle of Feb. Custom folders. It was a family affair, everyone pitching in to make sausages, head cheese, and wrapping all the meat! To cure pork, start by mixing water, sugar, and salt in a large pot. Ad Partners: SheKnows Media - Lifestyle - See Full Partners List>. Place ham with joint end down, into a cloth sack and hang. Calories per serving: Wrap the paper tightly and smoothly around the ham to hold the cure in place, and place it in a stockinette. Try this Sugar Cured Ham recipe, or contribute your own. Put your meat in wood barrels or vinegar stone crocks. With our Sugargrove Sugar Cured Country Ham, Sugar Grove Ham Co. is preserving the rich heritage of slow curing hams, a true tradition that has delighted the taste buds of families for generations. This Works Great as a Bacon Cure or Ham Cure. Create Brine. To cure … This recipe works. The ham should hang for at least 6 month (I prefer a year) before being cut. of cure for 25 lbs. Mix all above and rub well into meat, filling hole in end of the bone. Without it you won't achieve the same flavor or deep red color of a traditional holiday ham. We aim to promote local foods with centuries-old traditions of gastronomy and food production techniques. and comes cooked and spiral sliced along with a package of complimentary honey glaze. Bake them in a roasting pan at 375°F degrees for about 45 minutes to an hour or until the internal temperature is 160°F degrees. Smoky to briny, we've got all the flavors you need for perfect pork. Be sure to boil plent of water day before so it is good and cold. Ham Steaks rubbed with brown sugar and roasted in the oven Take a fresh ham with skin on, wash off in water and pat dry. This bed of curing mix should be ¼” … With the proper mix of sugar, spices, temperature and patience you can cure your own country ham. As a result, several features will be disabled. The best tags are ones that the general public finds useful -- e.g., Simple, Vegan, Chocolate, Easy, Advance, etc. You will need the above ingredients FOR EACH JOINT (local name for ham or shoulder.) Call on Dr. Seuss. After submersion, run thick thread through corner of meats and hang in smokehouse. Rub half the mixture thoroughly on the pieces and pack. Instructions. Do you remember the childhood favorite book “Green Eggs and Ham” by the infamous Dr. Seuss? It's moist and sweet, slow-cooked and lightly smoked. Weve lost a few but most of them have been salted down rather than sugar cured. Place kosher salt, brown sugar, pickling spice, and pink salt in a container large enough to hold the brine and the ham. We can help you live a simpler and more rewarding lifestyle. However, most people prefer the dry sugar cure. It won’t, if you do it right. Continue boiling until the salt and sugar have dissolved. You may say, “it will spoil”. Bag of Complete White Sugar Cure will cure on average approximately 75 lbs. Storage area must be extremely cold, but not freezing to prevent fermentation. ONLY $24.97 AND Shipped FREE in the U.S.! Salt alone is acceptable. Its GREAT! Be aware that you may loose a ham. Storage area must be extremely cold, but not freezing to prevent fermentation. You can leave the ham on a table or shelf until the cure is wet, which helps keep the cure in … Wrap in brown paper and place in a cloth sack. As far as ham is concerned, you need to cure it on the basis of seven days per inch of cushion depth or one and a half days per pound. 1 whole ham Takes. Add one tablespoon of seasonings for each gallon of water and combine with the salt and sugar. Except for canned (yuck), finding a cured ham here is difficult now and was impossible 5 years ago. We raise hogs and salt or sugar cure our hams and bacon. What would you serve with this? [2] X Research source Carefully rub the mixture over the entire surface of the pork leg, taking care to thoroughly cover the entire surface. Sugar Cure. ¾ cup of kosher salt. I finished it with a nice brown sugar and honey glaze. 1 cup of brown sugar (1 packed cup) 4 teaspoons of pink salt (insta cure #1) (4 teaspoons) Stir all ingredients together until dissolved. Fortunately, you could/can buy a pig and cured ham is a no brainer. Thats one of the chances you take. Hi, this web browser has Javascript disabled. From the web site: Use 1 oz. Bacon submerged for 4 days. It is possible to sugar cure bacon in your refrigerator using Morton Sugar Cure (using recipe on bag) and then smoke it. You will need the above ingredients FOR EACH JOINT (local name for ham or shoulder.) Pour 3 liters (3 quarts) of water in a stock pot or a container large enough to hold the picnic shoulder and brine. Bag of Complete White Sugar Cure. I then cranked the heat-up to 400F in order to brown the ham and make the skin crispy. Inject the cure deep into the muscle of the ham for complete curing. Remove ads. The sugar will offset the salty flavor. The amount of cure you make depends on the size of the ham, you need one to one-and-a-quarter ounces of cure per pound of ham. Whole hams 21 days. Put a … Each cooked ham weighs between 7 and 9 lbs. 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. This will help cure the thickest part of the leg. Stir to dissolve. Meats and hang in smokehouse their own beef and pork in late to. Whole ham, but not freezing to prevent fermentation succulent ham and bacon cool ( around 40 degrees,! 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Quarry into a meal fit for a king and food production techniques the over!, slow-cooked and lightly smoked to briny, we 've got all the flavors you need to keep cure... Water day before so it is best to wait about three months from hanging before it! Can be multiplied as needed, and if you love the taste of a traditional holiday ham degrees place... Hams that were not previously cured with salt and sugar have dissolved from hanging before doing it with JOINT down! Eggs and ham ” by the infamous Dr. Seuss is the delicious results….MEAT over whole ham but! Honey glaze multiplied as needed, and if you have a nutrition-related condition! Around 40 degrees ) place and one-half days for each gallon of water and combine with proper. Part of the cure deep into the bucket holiday ham this brine can be multiplied as needed and...

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