Just looking for comments about this recipe. I did a 15# ham using this (also injected by the bones), and smoked it. I thought it came out OK, but maybe I was just lucky? It was my first major smoke. (8 hours, final IT 155, next day 350 oven to 175 IT)
Please let me know what you think.
Thanks
Quote from the internet:
"Home curing a ham is quite safe, but you will need to get a hold of some insta cure #1 (also called pink salt or D.Q. curing salt, among other things). This ready to use curing salt is sold as a pre mixed combination of 93.75% salt and 6.25% nitrite. It is the nitrite that guards against the slim possibility of botulism, and also what gives ham its rosy pink finish. Nitrite in high concentrations is toxic, so measure carefully (but don’t be scared either!!!). You can find this curing salt in better supermarkets and specialty food stores.
[h2]Step 1[/h2]
Buy a fresh ham leg (uncured pork), a half fresh ham, or a piece of fresh ham in whatever size you're comfortable with. I am using the term ham here to refer to the hind leg section of a pig - you must buy fresh, not already cured pork. The size doesn’t matter; buy it as big or small as you are comfortable with.
[h2]Step 2[/h2]
Prepare the brine.
I use a brine recipe from Michael Rhulman's book "Charcuterie" (which is excellent)
[h2]Step 3[/h2]
Place your pork in a bowl or pot that is large enough to hold the meat completely submerged in the brine, but one small enough to fit in your fridge. Add the cold brine to the pork, and lay a heavy plate on top of the floating meat to keep it submerged.
Keep it in the fridge until done. It will cure at the rate of 2 pounds per day. A large ham will take about a week".
Please let me know what you think.
Thanks
Quote from the internet:
"Home curing a ham is quite safe, but you will need to get a hold of some insta cure #1 (also called pink salt or D.Q. curing salt, among other things). This ready to use curing salt is sold as a pre mixed combination of 93.75% salt and 6.25% nitrite. It is the nitrite that guards against the slim possibility of botulism, and also what gives ham its rosy pink finish. Nitrite in high concentrations is toxic, so measure carefully (but don’t be scared either!!!). You can find this curing salt in better supermarkets and specialty food stores.
[h2]Step 1[/h2]
Buy a fresh ham leg (uncured pork), a half fresh ham, or a piece of fresh ham in whatever size you're comfortable with. I am using the term ham here to refer to the hind leg section of a pig - you must buy fresh, not already cured pork. The size doesn’t matter; buy it as big or small as you are comfortable with.
[h2]Step 2[/h2]
Prepare the brine.
I use a brine recipe from Michael Rhulman's book "Charcuterie" (which is excellent)
- 2 liters of water
- ¾ cup of kosher salt
- 1 cup of brown sugar (1 packed cup)
- 4 teaspoons of pink salt (insta cure #1) (4 teaspoons)
[h2]Step 3[/h2]
Place your pork in a bowl or pot that is large enough to hold the meat completely submerged in the brine, but one small enough to fit in your fridge. Add the cold brine to the pork, and lay a heavy plate on top of the floating meat to keep it submerged.
Keep it in the fridge until done. It will cure at the rate of 2 pounds per day. A large ham will take about a week".
