SALT CURED HAM RECIPE RECIPES
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
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
HONEY GLAZED SMOKED HAM RECIPE - SMOKED HAM RECIPE …
Apr 16, 2014 · Mix the salt, curing salt, sugar and a half-gallon of water until the salt dissolves. Submerge the hams in the brine for 2 to 4 days in the fridge. The longer you brine the hams, the saltier they will be, and the rosier they will get from the cure. For 2 1/2-pound hams I cured for 48 hours and they came out very lightly cured…
From honest-food.net
From honest-food.net
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EASY SMOKED HAM WITH GLAZE ON A MASTERBUILT SMOKER RECIPE
Some hams are cured with sugar and salt. Other hams are smoked, which is common. And, sometimes you will find just a baked ham. Any of these will work for this recipe. Smoked Ham Recipe with Smoked Potatoes and Pineapple Rings. Let’s start by smoking the ham …
From mrecipes.com
From mrecipes.com
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HOW TO COOK AN UNCURED HAM RECIPES
2019-12-30 · With a few ham steak recipe ideas in your recipe box, you can find plenty of things to do with ham steak and whip up tasty, flavorful meals. Types of Ham The term ham refers to the cured leg of pork, says the USDA FSIS. As for the different types of ham, there's a dizzying array of options — including cured, dry cured …
From tfrecipes.com
From tfrecipes.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 smoking. The curing process may also include adding a combination of sugar, salt…
From foodsforbetterhealth.com
From foodsforbetterhealth.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 COOK AN UNCURED HAM RECIPES
2019-12-30 · With a few ham steak recipe ideas in your recipe box, you can find plenty of things to do with ham steak and whip up tasty, flavorful meals. Types of Ham The term ham refers to the cured leg of pork, says the USDA FSIS. As for the different types of ham, there's a dizzying array of options — including cured, dry cured …
From tfrecipes.com
From tfrecipes.com
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HOMEMADE CURED AND SMOKED CANADIAN BACON RECIPE :: THE ...
Jan 22, 2013 · It takes a minimum of 4 hours to bake at the low temperature but it looks and tastes awesome. I also measure out the pink salt on 25 lbs per 1 ounce of cure. Posted Mon, Dec 18 2017 12:30PM. MR. D First time curing and smoking canadian bacon. Turned out fantastic!! Used celery powered instead of curing salt. Thanks for sharing your recipe.
From meatwave.com
From meatwave.com
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TOCINO RECIPE (SWEET CURED PORK) - FOXY FOLKSY
Nov 21, 2021 · Tocino is typically a cured meat, may it be pork, beef or chicken. The more popular kind of tocino is sweet, but us Kapampangan have a special kind called 'Pindang' which has added tanginess to it.
From foxyfolksy.com
From foxyfolksy.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 smoking. The curing process may also include adding a combination of sugar, salt, …
From foodsforbetterhealth.com
From foodsforbetterhealth.com
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HOW TO COOK HAM STEAK | EASY RECIPE - THE ANTHONY KITCHEN
Feb 24, 2020 · In this recipe, Ham Steak gets a double-dose of flavor thanks to a quick sear in bacon grease. Bonus : Once the bacon has finished cooking, you can either serve it alongside your steaks for an extra side of porky protein, have yourself a pre-breakfast/dinner …
From theanthonykitchen.com
From theanthonykitchen.com
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HAM AND BEAN SOUP CROCK POT RECIPE| THE FOODIE AFFAIR
Shopping Ingredients For Crock Pot Ham and Bean Soup. In addition to the beans, you’ll need the following: Ham hocks – this is the cut from the bottom half of the pork leg. You will find these cured and smoked, which adds a lot of flavor to this soup.
From thefoodieaffair.com
From thefoodieaffair.com
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HAM AND BEAN SOUP CROCK POT RECIPE| THE FOODIE AFFAIR
Shopping Ingredients For Crock Pot Ham and Bean Soup. In addition to the beans, you’ll need the following: Ham hocks – this is the cut from the bottom half of the pork leg. You will find these cured and smoked, which adds a lot of flavor to this soup.
From thefoodieaffair.com
From thefoodieaffair.com
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SAUSAGE RECIPE - MEATS AND SAUSAGES
On the other hand dry cured products such as ham or bacon which cure for weeks at the time, might benefit from a coarsely ground salt. For brining purposes both table salt and kosher salt will work equally well in terms of providing the desired effects, though kosher salt – and in particular Diamond® Crystal kosher salt …
From meatsandsausages.com
From meatsandsausages.com
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MEAT CURING METHODS - MORTON SALT
When you couple the dry rub cure and brine solution injections, the result is combination curing. Used to cure hams, this method shortens the curing time and reduces the risk of spoilage because the process takes place both inside and outside the ham. Again, curing is done in the refrigerator and the ham …
From mortonsalt.com
From mortonsalt.com
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