Ham question?

JayinNY · Apr 4, 2015

I have wet cured Hams in the past with the pink curing salt, but I'm out if the salt right now, so I wonder if I can just use white table salt? Anyone have any suggestions on curing fresh hams? Thanks

Greg1959 · Apr 4, 2015

JayinNY- I always cure my hams with regular salt. I buy it in 50 lbs. bags from the feed store.

The other 'Specialty' salts are loaded with preservatives like sodium benzoates and other chemicals.

I just use 'regular' salt without iodine to cure my meats, then Hickory smoke them. That is the way my Granddad did it for his lifetime and I will too.

FWIW

john in la · Apr 4, 2015

Prague powder is a salt and sodium nitrite mixture.
They color it pink so you do not confuse it with pure salt.
Sodium nitrate prevents the growth of bacteria while the meat is curing.

Old country recipes used potassium nitrate (saltpeter) in place of the curing salt we use today.

Determined · Apr 4, 2015

Assuming you plan to smoke your ham then plain and simple if you do not use cure you do not smoke it.
Without the nitrite in the cure to control Botulism don't do it.
Even if you are not smoking it, without the cure, all you are going to make is salty pork without any pink color.

Lots of good sites out there that will describe it in better detail.

RalphWD45 · Apr 4, 2015

My folks always used Mortons sugar cure, and I just supposed that everyone did!

John in MD · Apr 5, 2015

You don't get the same color inside if you don't use sodium nitrate (salt peter). It will be grey inside but taste the same if you do everything else the same.

John in MD · Apr 5, 2015

Don't use iodized salt, use pickling or kosher.

M-MAN · Apr 5, 2015

Non Iodized salt. FYI - You'll find the saltpeter at the drug store. It will cut down on the embarrassment if you ask for sodium nitrate.

larry@stinescorner · Apr 5, 2015

moton makes tender quick too,sometimes you can find that in a regular store too

Traditional Farmer · Apr 5, 2015

Putting the meat to dry down in Salt and then putting the cure to it are two different processes.Usually put it in just regular loose salt for about 6 weeks then take it up and then put it back down in the cure.Smoking is a totally different process too most smoking done these days is done in a smoker that cooks it at the same time.Getting too warm now to put a Ham down in salt in most places unless you have refrigeration.

john in la · Apr 5, 2015

Let me add this info........

Some are suggesting you just buy pure curing salt rather than buying the pink premix.
If you take that route you should know there are several kinds.
Potassium nitrate
Sodium nitrate
Sodium nitrite

All of these can be toxic to humans and kill you if you use to much.
The problem with using the pure stuff is accurately measuring the small quantity required.
Good info here

Richard L · Apr 5, 2015

Hey guys what was actually wrong with the hams to begin with if you have to cure them? Must have had a disease? LOL

GeneMO · Apr 6, 2015

Go here. They will send what you need in a few days.

John in la is right.

Sodium Nitrate and Sodium Nitrate. Both "cureing" agents.

The Morton cure is more of an old fashioned method. It preserves, not so much cures.

Saugage makers sells their brand I think as "instacure"

Gene

Ham question?

JayinNY

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Greg1959

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john in la

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Determined

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RalphWD45

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John in MD

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M-MAN

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