Re: need brine recipe for bacon


On 30-Sep-2011, Sqwertz <swertz@xxxxxxxxxxxxxxxx> wrote:

On Thu, 29 Sep 2011 21:17:30 -0700, Pico Rico wrote:

"Sqwertz" <swertz@xxxxxxxxxxxxxxxx> wrote in message
news:1awhkpboh2j$.dlg@xxxxxxxxxxxxxx
On Tue, 27 Sep 2011 09:26:20 -0700 (PDT), Sam's Butcher Shop wrote:

On Sep 27, 12:23 pm, "Sam's Butcher Shop" <sbsdeliv...@xxxxxxxxx>
wrote:
I use the "salt box" method, which is just to dredge the slab in the
cure and shake off any excess. Since I've done bacon and other pork
a
few times, I can tell by eyeballing it how much is too much or too
little. My cure practically disappears, and very little if any
moisture is drawn out that doesn't get sucked back up.

This is the most important page of the book "Charcuterie" which
discusses the above method and the following mixture:







<http://books.google.com/books?id=T7puTE4qMkMC&pg=PA39&lpg=PA39&dq=sal...>

Great info. Sqwertz and I will read that over in more detail. I
assume you can also use this method on hams, but obviously the
brining
time would be much longer than for bacon, maybe more like two weeks?

Oops meant to say "curing" not "brining" time.

Ham is too thick to dry cure safely and in good time. Unless you're
aiming for country ham, in which case you still need to inject a brine
at the bone since that's the hardest to reach spot for a dry cure.

yeah, that's why Prosciutto and Serrano hams were never invented.

Did I mention country hams? <looking back> Why yes, I DID! Which,
by extension, what we here call Country Hams. Ask keny - he pretends
Smithfield hams are serrano hams.

So don't get snippy with me. I don't feel the need to spell out
everything since he is obviously not going to be making Serrano or
Jinhua hams, neither of which the genuine articles are available here
in the U.S. (you forgot that last one - it's the grandfather of all
dry-cured hams).

Congratulations on your spelling of "prosciutto".

-sw

In Virginia, around 1608, the Indians taught the Jamestown colonists
the secrets behind the famous Virginia cured ham. Their methods of
salting, smoking, and aging venison were adapted by the colonists for
preserving the meat of the razorback hog. These techniques were
refined and passed down for generations accumulating legend and
lore throughout the centuries.

http://www.hamboneexpress.com/History/history.html


--
Brick(Too soon old and too late smart)
.

Relevant Pages

  • Re: need brine recipe for bacon
    ... My cure practically disappears, ... time would be much longer than for bacon, ... that's why Proscutto and Serrano hams were never invented. ...
    (alt.food.barbecue)
  • Re: need brine recipe for bacon
    ... My cure practically disappears, ... time would be much longer than for bacon, ... Ham is too thick to dry cure safely and in good time. ... that's why Proscutto and Serrano hams were never invented. ...
    (alt.food.barbecue)
  • Re: need brine recipe for bacon
    ... My cure practically disappears, ... time would be much longer than for bacon, ... Ham is too thick to dry cure safely and in good time. ... that's why Proscutto and Serrano hams were never invented. ...
    (alt.food.barbecue)
  • Re: need brine recipe for bacon
    ... My cure practically disappears, ... time would be much longer than for bacon, ... Ham is too thick to dry cure safely and in good time. ... that's why Prosciutto and Serrano hams were never invented. ...
    (alt.food.barbecue)
  • Re: Shelf life of ham
    ... > I agree to with Connie, as long as either is of the smoked version. ... > Most bacon is smoked. ... Be careful with ham, some is not smoked and will ... I've eaten Dan's three year old hams. ...
    (rec.food.cooking)