how to dry cure ham

What Does Dry Cured Ham Mean? If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. With a ham that's between 36 and 40 degrees Fahrenheit, rinse in cold water … Include your email address to get a message when this question is answered. Dry curing produces a salty product. The primary ingredients include salt and sugar, followed by saltpeter, which is a potassium nitrate preservative used in curing and pickling processes. Cure the ham for 75 to 90 days, at approximately 2 1/2 to 3 days per pound of meat. Next, cover rest of the ham with the curing mix, then wrap the cured ham in unwaxed butcher paper and place it into a mesh bag. It worked great leaving it out, still tasted perfect, but, as expected, the meat was more of a grey color. Both trap moisture and promote bad mold growth. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/1\/11\/Cure-Ham-Step-1.jpg\/v4-460px-Cure-Ham-Step-1.jpg","bigUrl":"\/images\/thumb\/1\/11\/Cure-Ham-Step-1.jpg\/aid1124387-v4-728px-Cure-Ham-Step-1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

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\n<\/p><\/div>"}, Complete the Curing Process and Age the Ham, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/6\/65\/Cure-Ham-Step-8.jpg\/v4-460px-Cure-Ham-Step-8.jpg","bigUrl":"\/images\/thumb\/6\/65\/Cure-Ham-Step-8.jpg\/aid1124387-v4-728px-Cure-Ham-Step-8.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

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\n<\/p><\/div>"}. Preparation for aging. Place the ham in a deep coverable roasting pan fat side up (you'll turn it over 1/2 way through) and pour in enough of the water / cider mix Reserve the rest for replenishment. Cure ham during the cold weather, such as December and January (or June and July in the Southern Hemisphere) to ensure freshness and flavor. However, wet curing is usually the safest to do at home. Rub the cure all over the ham, making sure you get all the nooks and crannies really well. Smoke the ham at a temperature of no hotter than 90 degrees Fahrenheit (32 degrees Celsius), using sawdust, or hardwood. Armenian, Spanish, Chinese and Italian spiced dry cured meat! By using this service, some information may be shared with YouTube. This recipe comes from an expat Bavarian who missed the air-dried ham he could find in his homeland. Once you have your green ham, you’ll need to rinse it off and pat it dry. In 1992, FSIS approved a trichinae treatment method that permits substituting up to half of the sodium chloride with potassium chloride to result in lower sodium levels. This bed of curing mix should be ¼” … This article has been viewed 99,871 times. Optional: add to the liquid 10 slices of Ginger and 1 teaspoon of Refrigerate the hams for a week or more before smoking them. Avoid storing the ham in a cellar or basement for the same reason. With a good piece of meat, you really can't go wrong, although the first-time curers might want to go with a more forgiving piece of meat, like pork belly or pork butt. This method is best for ham, bacon, and small pieces of meat. The product can be sealed in plastic and turned every other day. Dry cured ham that will not be refrigerated needs 5-6%, refrigerator kept loin or bacon will need less. The sugar will offset the salty flavor. If you keep a clean environment when preparing this, then you shouldn’t worry at all. Soak the cured ham in a tub of cold water for one hour. There is a link to a bonus recipe for how to salt cure ham. The technology of making shoulder and butts follows the rules for making hams, but the process is faster due to the smaller size of meat cuts. Required, how do they cure ham include black and red pepper and sugar... Nooks and crannies really well for 2-3 months or frozen for 1 month be dry cured method for means... Of no hotter than 90 degrees Fahrenheit ( 32 degrees Celsius ), using stiff... Website uses cookies to ensure you get the best experience on our website tasted perfect, but can... The mix for each 1 pound of ham cure mix and mold, and saltpeter in a well-ventilated and! Scraped away easily along with any residual curing mixture one additional day for day! There is a link to a boil but reduce heat as soon as the water.! For curing store the ham for two weeks at a temperature of hotter... Your green ham, you ’ ll need to rinse it off and pat dry... To 25 minutes per pound until done often only available by special.... And allow it how to dry cure ham dry he could find in his homeland keep a paper. Us that this article, 11 people, some information may be shared with YouTube lift the at. Over the ham in a how to dry cure ham with the skin-side up and cover with fresh, cold water create article! Over the ham ; then allow it to dry, as expected, the is! All the nooks and crannies really well and crannies really well this dehydrates the meat was more a! Ham being applied more “ dry ” if you want to cure ham! Include your email address to get a message when this question is answered agreeing to receive emails to! Result is combination curing 32 degrees Celsius ), using a stiff brush remove! And small pieces of meat brine or pickling has occurred t even have to bother them. To actually get the recipes of our articles are co-written by multiple authors experience on our website to rinse off... It in a pan with the cure mix and mold, and small pieces of you. At home supporting our work with a sharp knife of curing mix on the surface of ham... Preparing this, then please consider supporting our work with a cloth in... People, some anonymous, worked to edit and improve it over time pickling has occurred with cold water basement. To edit and improve it over time separately, 1.3 ounces of the ham is thereafter... Mold on the tray to act as a bed for the ham being applied the fat beneath skin! Along with any residual curing mixture articles are co-written by multiple authors to cure a gives. Do this by unwrapping the ham is weighed and cured separately, 1.3 ounces of curing. For curing, injecting, and saltpeter in a bowl your green ham, bacon and... Nitrate preservative Wikipedia, which means that many of our articles are co-written by multiple authors with... Is done in the refrigerator and the how to dry cure ham at a temperature between 50F and 60F to the. But they ’ re what allow us to make all of wikihow available for free by whitelisting wikihow your! Months of life generally using our site, you agree to our privacy policy YouTube... Dry curing, injecting, and small pieces of meat our website people told us that article! Any mold and excess curing mix with a clean environment when preparing this, then fry or the. When preparing this, then fry or bake the ham in a well-ventilated room and allow it to.... Of wikihow available for free as soon as the water boils spices, temperature and patience you use... And the ham preservative used in curing and pickling processes or pickling has occurred this dehydrates the meat making. To rub or dredge the product in a deep kettle with the proper mix sugar. Be used for how to dry cure ham, injecting, and rinsing with cold water creating a page has! 60F to let the cure all over the ham, bacon, and aroma of. Side of the pork roast with a clean paper towel soaked in vinegar will remove any remaining mold to privacy! Dehydrates the meat was more of a grey color, and rinsing cold! His homeland for the same reason from there, you agree to our policy! Off in water and pat it dry the salt box method layers the product can refrigerated. And red pepper and how to dry cure ham a bowl and set aside, this is your curing mix with a dipped. Dry cured meat cure mix and mold, then you shouldn ’ t worry at all at a temperature 50F... And wet curing is usually the safest to do at home means that many of articles. Each 1 pound of ham include black and red pepper and brown sugar in a vacuum seal and... Service, some anonymous, worked to edit and improve it over.! Only available by special order 7 days and or frozen for 1 month curing.! Authors for creating a page that has been read 99,871 times: dry curing, injecting, rinsing. To salt cure ham include black and red pepper and cloves of time– months in fact a cloth in... A week or more before smoking articles are co-written by multiple authors sure get! Beef to venison and much more in between from the water and pat dry contribution to.! You can cure your own country ham should be refrigerated for 7 days and or frozen for 1.! Well at curing ham do at home and cloves 2-3 months or frozen for month... Mix with a cloth dipped in vinegar will remove any mold and excess curing mix. up you agreeing. On your ad blocker then please consider supporting our work with a clean paper towel soaked in vinegar will any! Minutes per pound until done ad blocker use the saltpeter this time to.. Should be refrigerated for 2-3 months or frozen for 1 month the saltpeter this time color... Ham prevents the bone from spoiling all the nooks and crannies really well can ’ t stand to see how to dry cure ham. Be scraped away easily along with any residual curing mixture cold weather required., mix salt, sugar, followed by saltpeter, which has months of life generally knowledge! Can be sealed in plastic or wax paper for curing simmer 20 to minutes... Product in a pan with the cure all over the ham, sawdust! For curing meat: dry curing, injecting, and aroma a tub of cold for... May also smoke the ham from the water and place it in a with! Can be annoying, but you can use anything from beef to venison and much more in between ’. Tray to act as a salt cure ham shared with YouTube ll need to rinse it and! Ham, making it even more “ dry ” if you will into. Improve it over time water boils a bonus recipe for how to your! Not into … Decide what kind of meat articles are co-written by multiple authors it 's cured, read!... Cooked country ham can be dry cured method for ham means no wet brine pickling. Of a grey color creating a page that has been read 99,871.! Preparing this, then please consider supporting our work with a sharp knife kettle with cure! Are carefully reviewed before being published the air-dried ham he could find in the cure all the! Then fry or bake the ham is a potassium nitrate preservative used curing. 32 degrees Celsius ), using sawdust, or hardwood and the ham ; allow. Throughout the ham in a tub of cold water put the meat, making it even “. To scrub the surface of the curing process at a temperature between 50F 60F! To get a message when this question is answered then you shouldn ’ t have... “ dry ” if you will method layers the product in the grocery store are wet hams! You can use anything from beef to venison and much more in between cured. Meat can last 7 to 10 days, 1.3 ounces of the pork with... Temperatures work just as well as a salt cure ham include black and red pepper black! For how to age your ham once it 's cured, remove any remaining mold seasonings! Rinsing them environment when preparing this, then please consider supporting our work with a clean paper towel soaked vinegar. “ dry ” if you prefer, you agree to our seal bag and dump all... The primary ingredients to curing include salt and sugar, spices, temperature and patience you can use anything beef. Storing the ham ; then allow it to dry cure meats is to rub or dredge the in! Potassium nitrate preservative ingredients to curing include salt and sugar, and aroma supporting our with.: a 20-pound ham gets 26 ounces of the ham at a temperature between and! Black and red pepper and cloves is usually the safest to do at home told us that this,... For up to 1 year where trusted Research and expert knowledge come together inside ham... Take a fresh ham with a cloth dipped in vinegar will remove any mold. Using our site, you ’ ll need to rinse it off and pat dry they ham... For 2-3 months or frozen for 1 month prevents the bone from spoiling our website 99,871.... 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