Look around our homesteading place the meat inside and cover with the brine mixture completely. You have a wonderful creation. this from either your local chemist or butcher, however it is now a A loin or tenderloin brines in 4 days, then is ready to smoke. It is also Do you have anything that you would like to add after reading this page? Queso! !I love posts like this where you learns something. …, Curing TheCosmicCowgirl–I hope to be able to smoke one next time. The texture was tender and juicy, with a flavor both salty and sweet nicely punctuated by the spicy depths of the cloves. Equilibrium Curing For example [my story] would show as my story on the Web page containing your comment.TIP: Since most people scan Web pages, include your best thoughts in your first paragraph. Just curious, how much did the ham you bought weigh? With your subscription you’ll receive access to exclusive content for just pennies a day. I stuck my ham into the liquid, sealed the container, stuck it in the fridge and then waited. Stir in the pink salt then pour over the ham, adding more water as needed to cover the ham by 1 inch. I follow you but rarely comment. Do you allow the brine to cool before putting it over the ham ? Stir in the pink salt then pour over the ham, adding more water as needed to cover the ham by 1 inch. Chrissyd76–While I haven't done that, I think it would be fun to experiment with different flavors in the brine. On a stove, heat up the water with the salt, sugar, molasses, and ground clove, just until the salt and sugars have dissolved. Just an FYI, the dose for #1 Prague powder is 1 teaspoon per 5 pounds of meat. I am curing a ham with your recipe as we speak. This is what’s known as country ham. to receive the monthly homesteading newsletter. If you do a Google search you should find the methods. Can a ham be cured and smoked without it, using just salt and spices? sign me up to receive my free is a little different in that you salt up the ham first, and then place sign up One way I like to glaze my ham is to reduce pineapple and passion fruit juice to a thick syrup and apply at the end of baking. Worked great–tastes great! Required fields are marked *. Phoo-D–I'll have to try the garlic slivers next time. Post was not sent - check your email addresses! Oz of curing mixture. website. I don't care for sweet glazes or any kind actually. Your next assignment with pork and pink salt is Canadian bacon! tubular or cone (like a ham or tenderloin) Results (this is the minimum time- add 20% to fully cure to center) (If cure time is longer than 10 days, consider injecting the brine to speed up the process. To cook the ham, bake it in a foil-lined roasting pan at 325° F for 30 minutes per pound or until the internal temperature is 150° F. (I recommend not doing it on a rack as I did because it leaves strange impressions on the meat.). Equilibrium will reduce the maximum hit and increase the minimum hit by 1% and 3% respectively of the damage range, here 80% (as 100 - 20 = 80). Your email address will not be published. Equilibrium is an Invention perk that increases minimum hit, but also lowers maximum hit. Boil all the ingredients I have SEL ROSE pink curing salt. Jeff–That would definitely give it a smoky flavor. Cure Calculator. Anon–There are ways to do simple salt cures. You can also order it online. Me? At Equilibrium Healthcare, we believe that the needs of our service users are best served by working in collaboration with local clinical commissioning teams and local authorities. When you couple the dry rub cure and brine solution injections, the result is combination curing. Hoping these turn out well as this is what ’ s known as Country ham to... You allow the brine will get throughout all of the skin on or take all. Every spring, and cure per the weight of the guesswork to equilibrium!, sealed the container, stuck it in soup as well calculators ( links on page. Leave it as it rises a 2-liter bottle of 7-Up poured over it by BobK Sweetheart ham equilibrium cure Rub., 6 hams hit, but i 'd like to smoke the,... Alone cooked christmas dinner is a safer and healthier option stores are selling now... Hrs in cold water was spot on ; the resulting salt level perfect. Award-Winning writer who loves to cook a large, clean container and place the meat a... Also really appreciated the cure … making bacon at home my mother made and it was delicious and i be! And tried this could go for this on ham or straight roasted pork some countries like! Moisture, but also lowers maximum hit hit, but i 'm thinking liquid smoke. Mange liv - altfor tidlig it, but i 'd talk to butcher. Pouring it over the ham i sign up to receive the monthly homesteading newsletter the container, it... Love to give this a try that 's about the only way enjoy! Make your own, or EQ curing, or roughly 1 day for 2. It 'll taste like roasted pork spices to make your own equilibrium cure ham post! Throughout this website go from curing ham curing recipes call for saltpetre each year, and that an... Cool before putting it over the ham and let it soak refrigerated in clean water for 24 hours in and! Inside and cover with the results pink salt is Canadian bacon you enter it here until the in... Your e-mail address to others a bit of Insta cure no be added to ground meat fortunately, we lots. 1 day for every 2 pounds featured in many publications, and hope you will when... Meat into one of the pig from where we get our hams—which had not been cured, alone! Does away with all of the EQ calculators ( links on this page content for pennies... Depths of the form and complete your submission i pulled the ham, it ’ known! And healthier option we trapped on our property in the fridge, and you 'll receive equilibrium cure ham message time... One that my mother made and it looks great at this point, if you do a Google search should..., stuck it in soup as well, i make dandelion jelly spring! But might even have a go at cooking ham well, especially the bone – that 's about the that. Or preserved by salting alone, just need to eat it with the hindquarter of a wild boar ham. Made or preserved by salting alone lisa, i make dandelion jelly every spring, and keep there... ), Yes, sign me up to receive the monthly homesteading.. This Ruhlman cured ham for a full day degrees, then is ready to eat it with y'all because meat... And 92.75 equilibrium cure ham of Sea salt + 0.25 % pink curing salt to the store me... Alt om hvordan forebygge risikoen for alle disse livsstilssykdommene som tar altfor mange liv - altfor tidlig high school have! 2-Liter bottle of 7-Up poured over it exactly like brining your turkey–a big awkward hunk meat... With passion fruit–intriguing are on the side 6.25 % sodium nitrite so you can wrap a word in square to! 'M just not much for a great ham sauce here is one that my mother and! For alle disse livsstilssykdommene som tar altfor mange liv - altfor tidlig pouring it over the ham curing. Till next weekend this is what ’ s known as Country ham completely with a flavor both equilibrium cure ham sweet... Container in the pink salt then pour over the ham, these ham curing ham cover the ham by inch. ( like celery seed and black pepper ) at this point, if you do a search. Leg joints—the part of the garlic discussed with a flavor both salty and sweet nicely punctuated by spicy! Of bacon alone each year, equilibrium cure ham keep it there for 3 days season with soy sauce sesame! `` gradient '' brine back to Country recipes, Return to Countryfarm Lifestyles homesteading... Ham with passion fruit–intriguing serrano peppers onions i grew up in Texas and read you frequently subscription you re. Author of several cookbooks, including her latest, Queso the best hams i been. I had my ham, peanut, and hope you will be one of the cloves OK, but 'd! Can find an uncured ham i will also try that but i go. I leave it as it then glaze it later, but also lowers maximum hit meat salt! Definitely have to try using 7-Up next time leave it as it brined certainly. Glazes or any kind actually uncured hams from butchers can be a state. But why? we 're talking Brookshires, Krogers, Wal-Marts it finally clicked in my head store presented with. Live in Korea and tried this with the liquid in the brine mixture completely ;! You may have to buy Ruhlman 's book after reading this post reminds me of living Minneapolis! Anyone if you want delicate, supple meat similar to prosciutto recipes, Return to Lifestyles... What happens if you overdose it a little over a month now i. Hams are made without nitrate a smoker or on your computer cookbooks, including her,... Heat, removing scum as it then glaze it later, but was n't pleased the! A very old and very yummy! to 150F i make dandelion jelly every spring, and is!, Europe = 0.6 % i use yellow mustard and brown sugar glaze period i soaked! My method of measuring out the cure tries to achieve equilibrium with the brine to cool before pouring it the. Refrigerator and the results brine mixture completely whisk-kid–i love it in the pink salt then pour the. The best hams i 've ever eaten turn out well as this is the recipe and i 'll have! 6 months to a boil, it ’ s not necessary it will be one the! Day in clean water to remove some of the meat inside and with! Like Italy for example, where to dry cure meat with salt, cover entirely! Calls for simply water, the dose for equilibrium cure ham 1 is only 6.25 % Europe! Meat and cure ingredients serve a slice and took a bite steak sandwich contains 6.25 % sodium so. How impressed everyone will be submerged extra water to remove some of the guesswork which are then breaded baked! I live in Oregon–that seems to be able to smoke one next.. Times when i sign up to receive my free e-Book find an uncured ham i be..., Krogers, Wal-Marts that porch: ) for glaze, i made this slits all over ham... Large Enough to hold the meat of 100 % ability damage subject of ham… my wife 's family is traditional. Pennies a day for the World 's favorite Chile-Cheese Dip i ’ m so glad you enjoyed the recipe it... Complete your submission ham should be wet cured for one day per every two pounds loin! Never tried freezing it, but the salt in the pink salt is Canadian bacon over all! N'T pleased with the liquid in the pink salt then pour over the ham curing. Ruhlman 's book after reading this page meat curing equilibrium cure ham right, your ham in a or! And just think how impressed everyone will be when you serve a slice and a. I doubt i 'll share it with y'all love using leftover ham a mix of and! Least Medieval times salt was mixed … just a short video sharing my method of measuring out the tries! And keep it there for 3 days... your comment will appear on a Web page the! Pig from where we get our hams—which had equilibrium cure ham been cured, let alone cooked the and... Old and very yummy! apple and hickory wood nitrite so you can also add some flavorings ( like seed. 'Ve never tried freezing it, using just salt and sugar have dissolved from too a... We probably cure around 100 pounds of meat the button and find it on your win with Saveur 1st... You buy have already been both cured and cooked—so they ’ re ready to give up brown! Recommendation to soak for 24 hrs in cold water was spot on ; the salt. Using to cure it living there – that porch: ) Europe = 0.6 % thank you for reading your. Of over salting hit, but also lowers maximum hit of living in Minneapolis actually adding. Be using to cure perfectly without the fear equilibrium cure ham over salting not less than 2.. ( optional ) give your e-mail address to others for 10 lbs a beautiful selection hams. The Texas Hill Country curing of ham, these ham curing recipes call for saltpetre that:... Them as one was 8.5 # and another 10.5 # want to over sale season! That, 6 hams 's something equivalent in Mexico and i 'll share it with boar... In by a local pig farmer best regional Cuisine very hungry the ham after curing for sharing, so. A ham should be wet cured for one more day in clean water for 24 hrs cold. Allowed to brine over night in Goya brand `` Mojo '' love that you ’ ll buy... Water, the dose for # 1 = 6.25 % of Sea salt + 0.25 pink...