COOKING A DRY CURED HAM RECIPES
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HOME-CURED BACON RECIPE - NYT COOKING
Pink salt, also known as curing salt No. 1, is a nitrate, a combination of sodium chloride — table salt — and nitrite, a preserving agent used to deter the growth of bacteria in cured meats. Bacon is cured in the refrigerator, then slow roasted, and finally cooked again before serving. It is not being consumed as a raw, cured meat, so the use of a nitrate is a personal decision. A small amount of pink salt in your cure provides that familiar pink color and bacon-y flavor, or what we have come to know as bacon-y. It is absolutely possible to cure bacon without nitrates; but be aware that the end product will be more the color of cooked pork and that the flavor will be akin to that of a pork roast. With or without the pink salt, homemade bacon is worth the effort.
Provided by Cathy Barrow
Total Time 2 hours
Yield About 2 pounds
Number Of Ingredients 10
Steps:
- Place the pork belly in a large Ziploc bag. Add the salt (and pink salt if using) and the cure additions. Rub the cure into the pork belly, turning the bag over and over and pressing the cure into the flesh. Close the bag, squeezing out all the air and refrigerate for seven days. Each day, flip the bag over. Some liquid will begin to gather in the bag.
- After seven days, wash the cure off the meat, rinsing thoroughly. Pat the bacon dry with paper towels and set it on a rack over a baking sheet. Allow the bacon to air-dry in the refrigerator for 6 to 24 hours.
- Preheat the oven to 225 degrees. Roast the pork belly in the oven to an internal temperature of 150 degrees for about 90 minutes. Chill the bacon well, then slice thick or thin, to preference. Any bacon that doesn't easily slice may be cut into chunks, for starting a pot of beans or soup. Wrapped in parchment paper, then wrapped in plastic wrap or foil and placed in a Ziploc bag, the bacon will keep for three weeks in the refrigerator and three months in the freezer.
Nutrition Facts : @context http//schema.org, Calories 341, UnsaturatedFatContent 19 grams, CarbohydrateContent 4 grams, FatContent 33 grams, FiberContent 0 grams, ProteinContent 6 grams, SaturatedFatContent 12 grams, SodiumContent 163 milligrams, SugarContent 3 grams
BROWN SUGAR AND SPICE DRY HAM RUB RECIPE | ALLRECIPES
Used this rub on a 5kg sugar-cured smoked ham on the bone. Scored the fat into diamonds, rubbed in the mix, then studded with whole cloves. Baked at 180 degrees Celsius for 50 minutes, basting every 10 minutes with the juices from the ham.
From allrecipes.com
From allrecipes.com
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HOW TO MAKE HAM - SMOKED & CURED | MISTY GULLY
Curing a cut of pork to make your own home made ham is a lot easier than many people think. The most popular meat to use is pork, shoulder (picnic ham) or hind leg (leg of ham), but you can make a ham out of just about any piece of meat from almost any animal. Ham …
From smokedandcured.com.au
From smokedandcured.com.au
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BOILING HAM - HOW TO COOKING TIPS - RECIPETIPS.COM
Boiling is a good method to use when cooking dry-cured country hams. Cooking by this method provides a lot of flavor because it draws additional flavor from the meat itself and the bones as the ham cooks. When preparing a boiled ham …
From recipetips.com
From recipetips.com
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THE 11 MOST COMMON MISTAKES PEOPLE MAKE COOKING A HAM ...
Nov 13, 2018 · Hams are at their best when given the extra time to cook low, slow, and at an even temperature. While many recipes might call for a 375-degree or higher oven, by cooking the ham …
From myrecipes.com
From myrecipes.com
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VARIETIES OF HAM - THE SPRUCE EATS
Apr 24, 2020 · Cut: Hams are sold bone-in, partially boned, or boneless.The shank end of the ham is typically fattier while the butt end is leaner and easier to slice. Cure: Unless the ham is sold as fresh, the hams are cured, which can mean wet-cured (brined) or dry-cured. Brine-cured ham is soaked in a liquid-salt mixture before being smoked and is the most common variety of ham.
From thespruceeats.com
From thespruceeats.com
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HOW TO MAKE A CURED SMOKED HAM FROM SCRATCH
Jun 20, 2013 · Create a smoked ham at home that will put any store-bought ham to shame thanks to this simple, yet flavor packed recipe. The key to creating a ham like the ones you normally purchase during the holidays is the curing process. Without curing a fresh ham…
From amazingribs.com
From amazingribs.com
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CURED VS. UNCURED HAM: WHICH IS BETTER?
Ham is made from the hind leg of a hog. Fresh, uncured ham is an unpreserved leg of pork, whereas cured ham is processed ham that is preserved through wet or dry curing that may include …
From foodsforbetterhealth.com
From foodsforbetterhealth.com
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HOW TO IDENTIFY COOKED AND UNCOOKED HAM - MSU EXTENSION
Sep 07, 2016 · It should clearly state that cooking is required. Even cured ham must be refrigerated at a temp of 40 degrees Farenheit or below. The exception is if the ham is canned or dry-cured, then it would be able to be stored at room temp. Country ham and prosciutto are examples of dry-cured ham.
From canr.msu.edu
From canr.msu.edu
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HOW TO BAKE A HAM SO IT’S JUICY AND TENDER - FINECOOKING
The best ham, after all, is a real country ham, which means the ham has been dry-cured in salt, smoked, and aged for at least six months. But country ham is scarce in spring, and many people find it too salty to act as the main course of a meal anyway. What you’re looking for instead is a “city” ham.
From finecooking.com
From finecooking.com
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HOW TO SMOKE A FRESH HAM - PREPARING, BRINING & SMOKING
Dec 15, 2020 · When learning how to smoke ham, you learn quickly that deciding to smoke a fresh ham as opposed to a cured ham is going to greatly impact the flavor of your meat. While cured ham is preserved and made safe-to-eat through the application of salt cure, like it is done on capicola, fresh ham …
From furiousgrill.com
From furiousgrill.com
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THE 11 MOST COMMON MISTAKES PEOPLE MAKE COOKING A HAM ...
Nov 13, 2018 · Hams are at their best when given the extra time to cook low, slow, and at an even temperature. While many recipes might call for a 375-degree or higher oven, by cooking the ham …
From myrecipes.com
From myrecipes.com
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HOW TO MAKE A CURED SMOKED HAM FROM SCRATCH
Jun 20, 2013 · Create a smoked ham at home that will put any store-bought ham to shame thanks to this simple, yet flavor packed recipe. The key to creating a ham like the ones you normally purchase during the holidays is the curing process. Without curing a fresh ham…
From amazingribs.com
From amazingribs.com
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DUKESHILL HAM - LUXURY CURED MEAT SPECIALISTS | ONLINE DELI
Dukeshill Ham produce traditional cooked & uncooked hams. We also produce the best sausages, bacon & gammon. …
From dukeshillham.co.uk
From dukeshillham.co.uk
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BEST COUNTRY HAMS - SMITHFIELD MARKETPLACE
The Genuine Smithfield Ham is a world-famous country ham – aged, smoked, and dry cured with salt for 6-12 months. These carefully prepared hams make for the perfect gift or flavor-packed centerpiece for a special meal. For the truest Southern dining experience, try our Uncooked Country Ham or Genuine Smithfield Ham …
From smithfieldmarketplace.com
From smithfieldmarketplace.com
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HOW TO COOK HAM STEAK | EASY RECIPE - THE ANTHONY KITCHEN
Feb 24, 2020 · In the South, there’s never a bad time to serve ham; this has never been truer than the case of the humble Ham Steak.Quick-cooking and about as versatile as protein comes, this salty …
From theanthonykitchen.com
From theanthonykitchen.com
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HOW TO SMOKE A FRESH HAM - PREPARING, BRINING & SMOKING
Dec 15, 2020 · When learning how to smoke ham, you learn quickly that deciding to smoke a fresh ham as opposed to a cured ham is going to greatly impact the flavor of your meat. While cured ham is preserved and made safe-to-eat through the application of salt cure, like it is done on capicola, fresh ham …
From furiousgrill.com
From furiousgrill.com
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