Curing Ham

john in la · Feb 12, 2018

So it takes maybe a week to wet cure a ham.
Maybe a month to dry cure a ham.
But would you be willing to wait 4 to 6 years for your ham to cure.
Make sure you watch till the end so you can hear the price.
Aged to Perfection

Greg1959 · Feb 12, 2018

I made a gallon of worcestershire sauce sauce that took 7 years to cure. It was GOOD!

kcm.MN · Feb 12, 2018

Only kinda ham I like is smoked ham. Can't stand the salty taste of salt-cured.

Wife had never seen smoked ham or smoked turkey, and she had her first taste of smoked turkey while in Arkansas, the last Thanksgiving before Dad passed. Now, just this past Friday, we finally found the first-ever smoked ham available in our small area. We cut it up into fourths and vacuum sealed 3 pieces, but then I cut a sliver for her to taste. Spent half the night eating that ham cold. Had so little of that quarter left over that we decided to cut it into small cubes to add to salad. *lol*

db4600 · Feb 13, 2018

Light smoke and hang it in the well for a season.

Phil9N3667 · Feb 13, 2018

To KCM, my neighbor does salt cured hams and to me (IMO), they're the best hams I've ever had. Ya gotta slice it thin to savor the flavor.

Traditional Farmer · Feb 13, 2018

To cure pork we used to put it in salt to draw the moisture out for about 6 weeks,then take the meat out and rub off all the salt then put it in the dry cure for about a month then pull them out bag and hang if done right they'll keep a couple years without refridgeration.I loved cured meat don't care for smoked.My wife has a cure mix that she rubs on deer hind quarters and then wraps them and puts them in the fridge for about 7 days.Take it out and cook it ends up looking and better tasting than any deli Pastrami which I love.

Traditional Farmer · Feb 13, 2018

BTW Lancaster Farming this week had an article on what a hog eats influences how it tastes which I agree with, used to be common practice around here to turn hogs to be killed loose in the Fall in the mountains
to forage on acorns and Persimmons that had fallen off trees to fatten up on before slaughtering.

kcm.MN · Feb 13, 2018

(quoted from post at 06:44:33 02/13/18) To KCM, my neighbor does salt cured hams and to me (IMO), they're the best hams I've ever had. Ya gotta slice it thin to savor the flavor.

Yup, it's all a matter of taste. I rarely ate ham as a kid because I've never liked much salt taste. Other folks use salt on their tomatoes and watermelon. Nothing wrong with it - just different tastes. ...Besides, I already know I'm weird! *lol*

john in la · Feb 13, 2018

I love salt. Use way to much of it.
I am the kind of person that puts salt on my food then taste it to see if it is good.

We use to go to northern Maryland every year to visit my grandkids.
On I 81 in Virginia there was a country restaurant.
They had hams hanging in the dining area.
Never having had salt cured ham before I tried it.
It was like eating a salt shaker.

We passed it the next year.
Thinking it was a fluke and I got a bad piece we stopped again as I really wanted to try a piece of salted ham.
It was the same way.
Like eating a salt shaker.
If that is what you guys call salt cured ham you can keep it.

Traditional Farmer · Feb 13, 2018

You're right about taste and I hardly use any salt on anything else,it has a whole lot to do with what one ate growing up I think.Also before cooking cured meat it needs to be soaked in water for quite awhile the longer its soaked the less salty taste but if a good cure was used that taste will stay with the meat.

Curing Ham

john in la

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Greg1959

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kcm.MN

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db4600

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Phil9N3667

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Traditional Farmer

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Traditional Farmer

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kcm.MN

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john in la

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Traditional Farmer

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