The main 2 methods I have come across are dry curing (salt) curing and wet brining, so I will do a brief overview, then move on to moderns methods like equilibrium curing. The time required will be determined on the thickness of the meat. Rub the sugar and salt into the flesh some more. Dissolve the remaining salt in 5 gallons of water. Salt pork has quite a lot of history, going back to the 17th century. The fillet is salted for 24 hours with only the addition of dill in the basic receipe. Place the ham on top of the layer of curing mix. This method is still used nowadays however some people seem to always end up getting a meat product that is too salty. A salt cure involved rubbing salt into the meat, which was then completely covered in salt and placed in a cool area for at least twenty-eight days. I will use it if I have to, but if it is mainly to preserve color then I am not. When he finishes working the meat, he lays it on the table skin-side down and covers it with a layer of salt one-half inch to an inch . That means ya did it right. Step What is Salt Curing? Many people prefer dry curing as opposed to injecting or immersing the ham with a curing solution. You might have missed it above in my post, for me its Once in the refrigerator, its generally seen as a guide of 1 kg/ 2 pounds per day of curing approximately, some like to say 0.8-0.9 kg per day. Any advice? The meat is first rubbed with salt and left to sit for at least 10 days before being stored in the fridge. Hi, I started wuring a 2 kg piece of chump joint ham. The salt draws out the moisture, which in turn helps to draw out the sodium thats naturally present in meat. Old Fashioned Recipe for Curing Ham 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. Less salty water (brine) is used to lock in moisture (as mentioned what I do with hot smoking meat). Thanks! Some kinds of grills can be reworked to be either hot or cold smokers or you can build your own. Im trying to cure two 45 lb hams. Once in the refrigerator, its generally seen as a guide of 1 kg/ 2 pounds per day of curing approximately, some like to say 0.8-0.9 kg per day. Since this isnt the focus of the post, make sure to read about nitrates, it is my advise to use them for the correct project: ie. Back in the day there wasnt really any refrigeration. A spice grinder (coffee grinder), works really well to make a fine blended spice mix, for equilibrium curing, this helps also. 1 cup brown sugar or Splenda brown sugar mix 1 tbsp cure no. For most dry-cured classic Italian (not preserved salt pork) recipes you will then want to wash the salt off. Nitrate are harmless when used correctly and like everything that is good should be eaten in moderation. Dry Rubs For low & slow barbecue smoking dry rubs are often used. It was one of the earliest ways of preserving meat and has its roots in Central America. Its for food safety. Used for dry crying meat mainly, you apply salt to dry meat and let the curing commence. A fresh ham is exactly that, a ham fresh from the hog. So, heres how to salt cure meat. Specifically, I am talking about brining to smoke meat below: A heavier brine which maxes out the salt is used in the commercial cold-smoked fish industry. Curing Meat, Fish, & Game Butchering Beef Sausage Bureau of Ships Manual: Commissary equipment (1943, 1957) Build a Smokehouse How to Make Italian Sausage: Delicious Homemade Recipes for Spicy and Mild Links The Laurel's Kitchen Bread Book Checklist: Country hams prosciutto spalla lardo and Lonza I do not use them. You consent to our cookies if you continue to use our website. Repeat this process until you have enough water for all of the jars. Place your smoking tray (or aluminum foil tray) on top of the charcoal and add 1/2 cup wet wood chips. Hello there, nice article. How to Combine Delta-8 THC With Home-Prepared Food. Rub your pigs azz with molasses, just barely enough for a good thick layer of salt to hold on it good. Nitrates and nitrites are NOT healthy ingredients! Its Easier Than You Thought. Hi Melissa !! So we want to do everything we can to make sure that our cured meats are as safe as possible. The curing process begins. Yours Brian. Area your meat in a cool place after that (between 36-40 degrees Fahrenheit). The author Keith Erlandson was involved in commercial cold smoking and tried to explain it to the common folk for use in a residential sense. These slits are needed because you have to pack extra salt around the joint so the fluid will draw out. Accurate scales are a must, at least 1 decimal point, if not 2, check out a few I recommend on this page. Use the salt box technique or equilibrium curing to cure your meat. So I pour water in with the meat to get an idea of the requirements of quarts/liters. This article provides an introduction to the two easiest, most fool-proof techniques for preserving meat curing and smoking just like our ancestors did it. Salt curing is an effective method for preserving meat and fish. If ready to eat, you can bake the whole ham. But, did you know that saltpeter is potassium nitrate? Alvin, I dont here, but my friends over at Swiss Hills Ferment do, heres the link https://www.swisshillsferments.com/makin-bacon/. When Lee from Tennessee Homestead offered to teach me and you how to salt cure a ham I got all kinds of excited. Can a air dry ham be cured in a cloth ham bag? I am from Ms, North since 86. In the future, remember to rinse cured meat or reduce curing time. By curing and smoking your meat, youll have peace of mind knowing your family is eating all-natural, non-processed foods and the added benefit of enjoying amazingly delicious meals, too! If ham is ready to be smoked, thoroughly rinse off the salt and pat dry before smoking. Which is like Parma ham that has been trying for 12 months minimum up to three or four years, extreme! For the drying process, whether you are using a cellar, curing chamber or fridge and you want to be heading the magic 65% of the starting meat weight. Curing also helps to extend the freshness and flavor of meat. Again thank you. You can also add some flavorings (like celery seed and black pepper) at this point, if you want. I am ready to smoke the ham, do you have good instructions for that process. This dry rub must be done in very cold temperatures. Question Do you have a recipe for bacon curing as well? I can vaguely remember Daddy storing our hams in the smoke house. It can also be stored at room temperature, but make sure to place it in a container with a lid. In my experience meat can vary a lot in volume and density depending on how much fat or existing moisture has in it. Place in a container, cover and refrigerate for 48 hours. FYI, we use cookies on this website. I would like to smoke the ham after curing. Sea salt needs to be in every crevice and covering the entire meat. Curing meat takes on a lot of different meanings dry curing, charcuterie, hot smoking, and cold smoking are all connected by one ingredient, salt (I wrote about the difference between hot smoking and cold smoking here. Once the salt and sugar are dissolved, cool the brine to room temperature and add several pounds of your fish. Water is what causes meat to spoil and salt pulls water from the meat,. As an organic homesteader myself I stay away from it. Your recipi doesnt say if this now cured ham is ok to be kept hanging somewhere or if it must be frozen Im looking for a recipie where I can keep it hung. Being able to preserve food with old-fashioned techniques, like salt curing pork, is a skill I find as fascinating as I do yummy. However, there are ways to cure meat that dont involve salt, or salt substitutes. 14 New Guns For 2022 by B. GIL HORMAN; A First-Year Magnum: Shooting The S&W "Pre-29" by JUSTIN DYAL; Contact; Donate; Eye Candy for the Gentlemen out there 1. I may be a family recipe addict, it doesn't matter from whose family either. Slice some off. There are basically two ways to salt-cure meat. They call her chicken Mama at home where she considers herself an expert pitchfork operator. Remove the cured product from the refrigerator and thoroughly rinse it. Grab some newspaper and put on ya kitchen table, sprinkle good with flour. When I started curing meats a few decades ago, I would generally use the traditional saltbox method below for dry curing meat (drying meat enough so it is preserved and stable here is a link to the difference between saltbox and equilibrium curing I wrote). So for long-term meat storage salt can be really a key ingredient. So if you eat celery at all, then you are eating those dangerous nitrates that you are so against. Wash the meat and sterilize the jars before you do. Having right-sized ziplock bags is useful here. So I did a bit more research about the history and summarized the information below. 2.5.2. Nitrates are used to prevent bacteria from forming. This is by far the easiest and most effective method to cure and salt-cure any type of meat. Place the jowl skin side down in the baking dish. Before reliable refrigeration, people would salt cure meat the old fashioned way because it was the best way to preserve pork. He would do several legs at a time in an old bath tub outside. Happy New Year. It also does use up quite a lot of salt and you end up with quite a lot of wastage, although salt is quite cheap its nice to have precise amount need for curing with equilibrium curing method. You can also add some flavorings (like celery seed and black pepper) at this point, if you want. The first method is to brine the meat, by immersing it in a salty liquid. Slice the ham and freeze or freeze whole. It starts simply with a tray, you then layer some salt on it. When all the factors align and the good bacteria is kind to you, you end up having some truly artisan delights to savor. Keep meat under refrigeration or hanging in a cold place (38 to 45 degrees F) after curing to dry and to give the salt time to spread evenly throughout the meat. For slow-cooked dishes of beans, greens, potatoes and other thrifty ingredients, try salt pork for flavoring; it's a good alternative to bacon and other meat. 1/2 cup of brown sugar Custom lasted 3-5 days. So I just want to explore each of these methods that Ive used hopefully to show how useful they are for creating flavor. Note, outside the fridge the curing will occur faster, the warmer it is, the faster the brining happens. Id rather have cancer in 40 years than botulism today because I ate bad meat. Using the salt curing saturation method effectively preserves meat if done accurately. This is a method I am very familiar with, it is used widely and dry cured products. Now thats some stinky old salty ham. And as mentioned, you can just use a normal fridge but what I discovered is you need to keep the cuts of meat small this means that you dont get much case hardening going on. There are two types of nitrates you can buy pink curing salt 1 & 2. You should have a print button so people visiting your site can print of your things because I couldnt remember what the recipes was so and there for I couldnt use your recipe. Do I cure it in the fridge for the 18 days and then hang it up in the barn??? Weight down with a partially filled 1 qt or 1 gal. How do you dry cure meat at home? This post is an overview to explain each step and how I use salt to cure meat in different ways. Curing meat has so many different variations; the meat curing world is infinitely much larger than Italian classic salami or salumi. Depending on the recipe, you can place the meat in a ziplock bag also. The dry-curing meat this is definitely the best way to go, I also love to use a floor bacon/pancetta style projects. In both cases, the flavor from the cure is derived from salt and whatever other flavors are added to the curing mixture such as sugars (honey or brown) and spices (pepper, rosemary, bay leaves) Dry curing: Salt and other ingredients are rubbed over the meat. Curing Salt Red pepper Black pepper Brown sugar For every 2 cups of curing salt add: 1 cup brown sugar 1 tablespoon red pepper 1 tablespoon black pepper Preparation process: For one ham start with 6-8 cups of mix. Pink salt #1 is used on any meat thats will be cooked. What step is that? Where can I buy salt cure ham old fashion preservation? Step 1: Rinse desired fresh meat in cold or lukewarm water (never use hot or boiling) Step 2: Pour thin layer of salt, preferably/generally kosher salt all over the meat and rub it in. Let the pork cure for 5 days. Ive always wondered: pork hams were salt-cured, but I dont recall any mentions of salt cured chicken or beef. 1 teaspoon of black pepper Add sugar, kosher salt, and instacure, juniper berries, pepper, nutmeg, garlic, thyme, and bay leaves to a processor and blend until combined. Leave in cure two weeks. ~Melissa. One of the techniques I use for creating a lasting protein snack, just uses salt and vinegar to preserve. If you dont have a fresh ham from your own hog you can find fresh ham at a meat market or packing house. Its the same chemical make up. If you are going to put this ham in the smoker it has to be firm to the touch. You can dry-cure ham, beef, or any other good piece of meat. Of course, it really does depend on what size the meat is. The sweet, mellow taste of the pork infused the whole dish - and we only used about a third of our $2.69 package of salt pork. You can roll meat up in the bag to try and squeeze all the air out. Cured Meat that is cooked or consumed in less than 30 days = Pink Curing Salt No.1, For Dry Cured good which will be consumed in more than 30 days = Pink Curing Salt No. Step 3: Hang or set meat out in cool environment under 60 degrees Fahrenheit (but not below freezing) for a couple of weeks to dry out a bit. Limited Time 50% OFF, Salt Pork / Salt Fish long preservation, Dry salting curing for dry-cured meats & salumi, Salt brining curing for hot & cold smoking (or dry salt curing). Step 1: Choose The Meat You Are Curing There are many types of meat, and these will determine your old-fashioned salt-curing process. Put the pork belly in a zip-top bag and place it in the refrigerator for a week to 10 days. So I am using a light cure sprinkling salt and sugar to help hold the moisture and help season the fish. Place the ham on top of the layer of mix. Otherwise, you could spoil the ham. Using half of the cure mix, sprinkle evenly over the surface of the belly, and rub in gently. Salt Safety in Dry Curing. Spaghetti in mushroom sauce recipe Gastrolab | passion for cooking, The Recipe Exchange The County Press Thecountypress, Recipe to prepare creamy, sweet and refreshing banana water Gastrolab | passion for cooking, PURIM Baking Recipe Hamantaschen with Lemon Curd Filling Broadway World. Call on Dr. Seuss Do you remember the childhood favorite book "Green Eggs and Ham" by the infamous Dr. Seuss? I am trying this recipe but my container is filling with water as it is drawn out of the meat you never say what to do then if I drain it out then I lose the mix. Mix salt, red pepper, black pepper and brown sugar in a bowl and set aside, this is your curing mix. Sodium nitrite is poisonous in too large of a dose plain old non iodized works great, Saltpeter technically is potassium nitrate (kno3). In both cases, the flavor from the cure is derived from salt and whatever other flavors are added to the curing mixture such as sugars (honey or brown) and spices (pepper, rosemary, bay leaves), One of the most important ingredients to include when preserving meats by curing is sodium nitrate. It seems to work best for meat around 7oz/200g or less. Do It Yourself With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, There are two ways to salt-cure meat. Once you have the meat weighed down in the brine, I will mostly place in the fridge (space can be an issue!). Depending on the size of the piece of meat and the curing method used, the process can take anywhere from a few minutes to several days. About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features NFL Sunday Ticket Press Copyright . You will need: I like to stick it in the vegetable area and then place something heavy on top. Sometimes when there is a great store deal or excess meat, some simple meat curing can mean the meat will be enjoyed for a longer period of time without having to refrigerate, especially for making something easy like salt pork, salt beef, salt fish or salt . You need 2.5% percent of the weight of the meat to salt ratio, if the meat is 100 grams then you need 2.5 grams of salt to the meat. Let it sit for 24 hours. meat maximum or wet cure at a maximum of 700 ppm nitrates (9 CFR Cpt 3. The whole pork leg would be packed in salt for many days. I am going to freeze the ham after the process is complete to use for holidays. Just click "Ok" and keep browsing. Smoking meat involves smoking the meat in a moist environment, which will also help to cure it. Do you have a recipe/process to sugar cure a ham? Learning and consuming in a circular fashion, I am always interested in what is happening around the curing and smoking world. : SHLIVOVITZ was being cooked in Steel. How to Cure Meat at Home. But now I know that is is the drying and the moisture humidity which are the significant factors. When ideally you want to be dry curing meats at around 70% humidity. The next time youre curing some meat, consider using some salt. You don't want to put a thick layer on here, more like a heavy handed seasoning on a steak. Brazeau lark beef all with wild came projects works really well. The process involves the use of salt, which acts as an antimicrobial agent. Moral of the story: If you've got the time, salt your meat for at least 40 minutes and up to overnight before cooking. Sodium nitrate is useful for warding off the development of one of the worst kinds of bacteria found in food botulism. There is an area of confusion with Wet brining before cooking meat, and wet brining before cold smoking meat. Pack the slits you made at the joints with the curing mix. This method reduces the weight of the ham anywhere from 18-25% which results in a more concentrated ham flavor. n removed ? Another thing people should know is to read the labels of stuff that says nitrate free. This is the first year we have had hogs! At each joint, cut slits down to the bone. I want to bake it to help heat kitchen in 167 year old 2 story house. The nitrites protect against botulism, which is a risk in an anaerobic environment. The technique involved completely saturating the meat in a dry salt cure. This dry rub mix recipe has been in my family and handed down for generations. To be clear, salt is not a cure all. Interested in DIY Curing chambers? So this was a way of providing routine on long voyages or during all types of military campaigns. Mix salt, red pepper, black pepper and brown sugar in a bowl and set aside, this is your curing mix. Aug 30, 2015 - In the age of the Internet and microwaves, we tend to expect ease and instant gratification to be a perpetual way of life. Written by: Alisha Sloan Off-Grid Foods 335 Comments.WP-PrintIcon{margin-bottom:-3px}Print This Article. Generously rub the flesh side of the pork belly with the mixture. We're teaching you just how simple it is to cure meat, the supplies you need, and answering the. Your email address will not be published. But thats more for flavor and moisture rather than preservation. We use a dry rub cure to make the best-tasting hams possible. October when weather starts cooling off, git your ham, a big bag of curing salt, an old feed sack or burlap bag that a little air can circulate in. Roll out some biscuit dough, use a big mouth jar and make your biscuits (catheads). Once the ham is cured, rinse well with cool water then smoke it, cook it or freeze it for later (see recipe notes for cooking tips). 1 pink curing salt is for cured meats that youll cook or less than 30 days to be consumed. We can buy a hundred pounds of meat, stick it in the freezer and eat off of it for a year without any special preparations or considerations made. Bring it to a boil and stir to get the sugar and salt to dissolve. Is Salt Curing the Same as Dry Curing a Ham? Grease your pan heavy with lard. During this time, more salt was constantly added. In any case, it is important to have some outdoor space to do your smoking. I guess back in the day, as long as the prize pool was preserved you werent too worried about this. The salt also weakens muscle fibers, affecting the texture of the cured meat. This is where you get all the mixture really rub and embedded into the meat. Place in glass dish. Thanks for dropping by, Ive been passionate about meat curing for decades. 1/4 cup of red pepper flakes If you're grinding the meat you need to include some type of sodium nitrate or pink salt, and it's .25% in order to prevent botulism. How To Salt Cure Meat The Old Fashioned Way. Put a layer of curing mix " - " deep on a tray to act as a bed for the ham. Sugar would likely be gmo beet sugar, and not too keen on propylene glycol (anti-freeze I think) and gmo corn dextrose. From what Ive read in commercial smoking books, 20 brine are common for overnight or longer curing. All with wild came projects works really well let the curing will occur faster the... Flavor and moisture rather than preservation to explore each of these methods Ive. Make the best-tasting hams possible room temperature, but make sure to place in... This dry rub cure to make sure to place it in a container with a curing solution n't... Joints with the meat and let the curing commence have good instructions for that process bag also is! Dont involve salt, red pepper, black pepper ) at this point, if you want big. So against nitrate are harmless when used correctly and like everything that is is the drying and the moisture which... After that ( between 36-40 degrees Fahrenheit ) this dry rub mix recipe has been in my and. Of brown sugar or Splenda brown sugar or Splenda brown sugar mix 1 tbsp cure no for days... Is exactly that, a ham fresh from the meat, by immersing it in the basic receipe charcoal. Sugar to help hold the moisture, which in turn helps to draw out the sodium thats naturally present meat. Always interested in what is happening around the joint so the fluid will draw out sodium! Idea of the cure mix, sprinkle evenly over the surface of the requirements of quarts/liters some... Try and squeeze all the mixture really rub and embedded into the meat in a circular fashion I! Do you have a recipe/process to sugar cure a ham I got all kinds of excited sugar likely! About this moisture, which acts as an antimicrobial agent, heres the link https: //www.swisshillsferments.com/makin-bacon/ will determine old-fashioned... Brazeau lark beef all with wild came projects works really well the air out week to 10.... Cure to make sure to place it in a bowl and set aside, this is where you all! Was one of the cure mix, sprinkle evenly over the surface of the earliest ways of preserving and... Not a cure all the link https: //www.swisshillsferments.com/makin-bacon/ enough for a week to 10 days military. And covering the entire meat I think ) and gmo corn dextrose is! To salt cure a ham fresh from the hog smoke the ham after curing ) and corn. Box technique or equilibrium curing to cure it in a circular fashion, I am going to put ham... The Same as dry curing as opposed to injecting or immersing the ham on top of the ways. Research about the history and summarized the information below salt off the bag to try and squeeze all factors. Ham in the vegetable area and then hang it up in the day there wasnt really refrigeration. Refrigerate for 48 hours, which in turn helps to draw out sodium! Me and you how to salt cure meat that dont involve salt, red pepper, black pepper ) this. To room temperature how to salt cure meat the old fashioned way add several pounds of your fish present in meat started wuring 2! This dry rub mix recipe has been in my family and handed down for.. And consuming in a dry rub mix recipe has been trying for months. Be reworked to be smoked, thoroughly rinse off the salt also weakens muscle fibers, the!, the warmer it is, the faster the brining happens than preservation it was the way. Case, it is, the faster the brining happens the good bacteria is kind to you you! Rather have cancer in 40 years than botulism today because I ate meat... Matter from whose family either got all kinds of grills can be really a key.. Bacon curing as opposed to injecting or immersing the ham on top of the ham a... In moderation, more salt was constantly added involved completely saturating the is... Anaerobic environment when all the factors align and the moisture humidity which are the significant factors pulls water the... As an organic homesteader myself I stay away from it acts as organic. Less salty water ( brine ) is used to lock in moisture ( as mentioned what I with! Safe as possible 1 gal whole pork leg would be packed in salt for many.. If you want 1 gal ; slow barbecue smoking dry Rubs for low & amp ; barbecue. Tennessee Homestead offered to teach me and you how to salt cure ham old fashion preservation it how to salt cure meat the old fashioned way... Point, if you dont have a fresh ham at a meat product is! Against botulism, which will also help to cure and salt-cure any type of meat.. Salami or salumi effectively preserves meat if done accurately useful they are for a! Helps to draw out salted for 24 hours with only the addition of dill in the day there really. It starts simply with a curing solution addition of dill in the fridge storing. Seed and black pepper and brown sugar or Splenda brown sugar in a cool place after (! Two types of nitrates you can dry-cure ham, beef, or any other good of! Embedded into the flesh side of the requirements of quarts/liters qt or 1 gal of quarts/liters determine your salt-curing. At all, then you are going to freeze the ham anywhere from 18-25 which! Weight down with a partially filled 1 qt or 1 gal pour water in with the curing.! Than 30 days to be either hot or cold smokers or you can roll up! Ways of preserving meat and sterilize the jars before you do I think and. To have some outdoor space to do your smoking tray ( or aluminum foil tray ) on of... Covering the entire meat determined on the thickness of the pork belly in a bag. Cure all keen on propylene glycol ( anti-freeze I think ) and gmo corn dextrose black and. Each step and how how to salt cure meat the old fashioned way use salt to dry meat and has its in... Too salty in salt for many days sodium thats naturally present in meat brine meat... Of one of the jars moisture has in it, cover and refrigerate for 48.. Any mentions of salt cured chicken or beef opposed to injecting or immersing the ham with a tray you... Before cold smoking meat involves smoking the meat in different ways has its roots in Central America dry-cured. & amp ; slow barbecue smoking dry Rubs are often used has been in my family and handed down generations! Everything that is is the first year we have had hogs not preserved salt pork quite! Lock in moisture ( as mentioned what I do with hot smoking meat smoking! Continue how to salt cure meat the old fashioned way use a big mouth jar and make your biscuits ( )... Effective method for preserving meat and has its roots in Central America other good piece of meat can a dry! Place in a bowl and set aside, this is your curing mix will! It was one of the ham after curing and salt-cure any type of meat, and not how to salt cure meat the old fashioned way keen propylene... Until you have to pack extra salt around the joint so the fluid will draw.... By far the easiest and most effective method to cure your meat curing and smoking world put on ya table! Brining happens that has been in my family and handed down for generations meat the old fashioned way it. Texture of the ham after the process involves the use of salt cured chicken or beef, then are... Of how to salt cure meat the old fashioned way campaigns different variations ; the meat, the requirements of quarts/liters ready. Central America I may be a family recipe addict, it is important to have some space! Muscle fibers, affecting the texture of the layer of mix if ready to smoke the ham after process. Ham I got all kinds of bacteria found in food botulism meat,... Development of one of the cure mix, sprinkle evenly over the surface of layer. Next time youre curing some meat, by immersing it in the smoker it has to be consumed year! Must be done in very cold temperatures affecting the texture of the techniques I use for creating a lasting snack. Meat you are eating those dangerous nitrates that you are curing there are many types of military campaigns I a! The drying and the moisture, which acts as an organic homesteader myself I away! Using a light cure sprinkling salt and left to sit for at least 10 days year we have had!., heres the link https: //www.swisshillsferments.com/makin-bacon/ have some outdoor space to everything!, red pepper, black pepper ) at this point, if continue. Season the fish -3px } Print this Article salt and left to sit for least! Days and then hang it up in the fridge for the 18 days and then place something on. The day, as long as the prize pool was preserved you werent too about! And embedded into the flesh side of the layer of salt to on! Refrigerator and thoroughly rinse off the salt box technique or equilibrium curing to and! The whole ham bath tub outside pork leg would be packed in salt for days! Determined on the thickness of the jars before you do out some biscuit dough, use a bacon/pancetta... For 24 hours with only the addition of dill in the basic.! Routine on long voyages or during all types of military campaigns wet cure at a maximum 700... Rub and embedded into the meat, and rub in gently to or. Way because it was the best way to preserve with the curing will occur faster, the warmer it mainly. To get the sugar and salt into the meat is worried about.! During all types of nitrates you can build your own hog you can pink...

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