Googled for some recipes, looks like a dry curing process that I've not
tried yet. I'm sure I could get a fresh (uncured) ham but I could not
find whether or not the rind gets removed before curing.

I'm also wondering if this can be done at 40 degrees. My Hobart has the
capacity if I were to "hang" it from the bottom shelf for the required
curing time.

Any ideas? :-)

And could a Pork Shoulder roast (butt) be used?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"Omelet" ha scritto nel messaggio

> Googled for some recipes, looks like a dry curing process that I've not >
> tried yet. I'm sure I could get a fresh (uncured) ham but I could not >
> find whether or not the rind gets removed before curing.

No. it remains.
>
> I'm also wondering if this can be done at 40 degrees. My Hobart has the >
> capacity if I were to "hang" it from the bottom shelf for the required >
> curing time.

My neighbors all make it every year, and it hangs at first in their ground
floor storage areas, not really like a cellar. It's done in
December/January so it's right cold at first, but it isn't that long before
it can come into the house proper with no special temps. You can really
tell the difference among the various types that are made from different
pigs that eat different foods. Daytime temps here are not that often below
40°F here.

I think I would make guanciale first-- cheaper in case of less wonderful
result and much harder to come by than prosciutto crudo.

In article >,
"Giusi" > wrote:

> "Omelet" ha scritto nel messaggio
>
> > Googled for some recipes, looks like a dry curing process that I've not >
> > tried yet. I'm sure I could get a fresh (uncured) ham but I could not >
> > find whether or not the rind gets removed before curing.
>
> No. it remains.
> >
> > I'm also wondering if this can be done at 40 degrees. My Hobart has the >
> > capacity if I were to "hang" it from the bottom shelf for the required >
> > curing time.
>
> My neighbors all make it every year, and it hangs at first in their ground
> floor storage areas, not really like a cellar. It's done in
> December/January so it's right cold at first, but it isn't that long before
> it can come into the house proper with no special temps. You can really
> tell the difference among the various types that are made from different
> pigs that eat different foods. Daytime temps here are not that often below
> 40°F here.
>
> I think I would make guanciale first-- cheaper in case of less wonderful
> result and much harder to come by than prosciutto crudo.

Thanks. It's just that here in Texas, I think doing it under
refrigeration would work better then. I'll look for the recipes for
that other stuff.

From what I briefly looked it, looks like it takes a good 9 months to
make a genuine Prosciutto.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet wrote:

> Googled for some recipes, looks like a dry curing process that I've not
> tried yet. I'm sure I could get a fresh (uncured) ham but I could not
> find whether or not the rind gets removed before curing.
>
> I'm also wondering if this can be done at 40 degrees. My Hobart has the
> capacity if I were to "hang" it from the bottom shelf for the required
> curing time.
>
> Any ideas? :-)
>

The real thing takes about a year. I would start
with a much simpler recipe that has a shorter curing
time.

> And could a Pork Shoulder roast (butt) be used?

That would be cottage ham, coppa, tec. You should start with that
or something similer.

http://lpoli.50webs.com/index_files/coppa.pdf

You might want to look at the other recipes on that site also. Start
out simple and go from there.

--
Reg

On Sep 17, 11:46*am, RegForte > wrote:
> Omelet wrote:
> > Googled for some recipes, looks like a dry curing process that I've not
> > tried yet. I'm sure I could get a fresh (uncured) ham but I could not
> > find whether or not the rind gets removed before curing.
>
> > I'm also wondering if this can be done at 40 degrees. *My Hobart has the
> > capacity if I were to "hang" it from the bottom shelf for the required
> > curing time.
>
> > Any ideas? :-)
>
> The real thing takes about a year. I would start
> with a much simpler recipe that has a shorter curing
> time.
>
> > And could a Pork Shoulder roast (butt) be used?
>
> That would be cottage ham, coppa, tec. You should start with that
> or something similer.
>
> http://lpoli.50webs.com/index_files/coppa.pdf
>
> You might want to look at the other recipes on that site also. Start
> out simple and go from there.
>
> --
> Reg

Thanks for posting that- I may have to try it!

In article >,
RegForte > wrote:

> Omelet wrote:
>
> > Googled for some recipes, looks like a dry curing process that I've not
> > tried yet. I'm sure I could get a fresh (uncured) ham but I could not
> > find whether or not the rind gets removed before curing.
> >
> > I'm also wondering if this can be done at 40 degrees. My Hobart has the
> > capacity if I were to "hang" it from the bottom shelf for the required
> > curing time.
> >
> > Any ideas? :-)
> >
>
> The real thing takes about a year. I would start
> with a much simpler recipe that has a shorter curing
> time.

That is why I did Canadian Bacon. It's also smoked and it worked a
treat! The second batch that I cured for 5 days instead of 3 came out
perfect.

>
> > And could a Pork Shoulder roast (butt) be used?
>
> That would be cottage ham, coppa, tec. You should start with that
> or something similer.
>
> http://lpoli.50webs.com/index_files/coppa.pdf
>
> You might want to look at the other recipes on that site also. Start
> out simple and go from there.

Ah, thanks! I also have the Kutas book to review yet. I'm not sure all
what is in there at this point. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet wrote:

> In article >,
> RegForte > wrote:
>
>
>>Omelet wrote:
>>
>>
>>>Googled for some recipes, looks like a dry curing process that I've not
>>>tried yet. I'm sure I could get a fresh (uncured) ham but I could not
>>>find whether or not the rind gets removed before curing.
>>>
>>>I'm also wondering if this can be done at 40 degrees. My Hobart has the
>>>capacity if I were to "hang" it from the bottom shelf for the required
>>>curing time.
>>>
>>>Any ideas? :-)
>>>
>>
>>The real thing takes about a year. I would start
>>with a much simpler recipe that has a shorter curing
>>time.
>
>
> That is why I did Canadian Bacon. It's also smoked and it worked a
> treat! The second batch that I cured for 5 days instead of 3 came out
> perfect.
>

Canadian bacon is wet cured. Dry cured products require a
completely different set of skills and equipment.

Also, 40 F is too cold for a drying environment. That will be
one of your biggest challenges.

>
>>>And could a Pork Shoulder roast (butt) be used?
>>
>>That would be cottage ham, coppa, tec. You should start with that
>>or something similer.
>>
>>http://lpoli.50webs.com/index_files/coppa.pdf
>>
>>You might want to look at the other recipes on that site also. Start
>>out simple and go from there.
>
>
> Ah, thanks! I also have the Kutas book to review yet. I'm not sure all
> what is in there at this point. :-)

The kutas box has a few good pointers about how to setup
a drying box. It's minimal, however.

One of the best books on the subject is Cooking By Hand.
It has a lot of important background info that you need
to dry cure, plus there's a full blown prosciutto recipe
that is probably the best available in print.

<http://www.amazon.com/Cooking-Hand-Paul-Bertolli/dp/0609608932/ref=sr_1_1?ie=UTF8&s=books&qid=1253214996&sr=8-1>


--
Reg

In article >,
RegForte > wrote:

> Omelet wrote:
>
> > In article >,
> > RegForte > wrote:
> >
> >
> >>Omelet wrote:
> >>
> >>
> >>>Googled for some recipes, looks like a dry curing process that I've not
> >>>tried yet. I'm sure I could get a fresh (uncured) ham but I could not
> >>>find whether or not the rind gets removed before curing.
> >>>
> >>>I'm also wondering if this can be done at 40 degrees. My Hobart has the
> >>>capacity if I were to "hang" it from the bottom shelf for the required
> >>>curing time.
> >>>
> >>>Any ideas? :-)
> >>>
> >>
> >>The real thing takes about a year. I would start
> >>with a much simpler recipe that has a shorter curing
> >>time.
> >
> >
> > That is why I did Canadian Bacon. It's also smoked and it worked a
> > treat! The second batch that I cured for 5 days instead of 3 came out
> > perfect.
> >
>
> Canadian bacon is wet cured. Dry cured products require a
> completely different set of skills and equipment.
>
> Also, 40 F is too cold for a drying environment. That will be
> one of your biggest challenges.
>
> >
> >>>And could a Pork Shoulder roast (butt) be used?
> >>
> >>That would be cottage ham, coppa, tec. You should start with that
> >>or something similer.
> >>
> >>http://lpoli.50webs.com/index_files/coppa.pdf
> >>
> >>You might want to look at the other recipes on that site also. Start
> >>out simple and go from there.
> >
> >
> > Ah, thanks! I also have the Kutas book to review yet. I'm not sure all
> > what is in there at this point. :-)
>
> The kutas box has a few good pointers about how to setup
> a drying box. It's minimal, however.
>
> One of the best books on the subject is Cooking By Hand.
> It has a lot of important background info that you need
> to dry cure, plus there's a full blown prosciutto recipe
> that is probably the best available in print.
>
> <http://www.amazon.com/Cooking-Hand-P...ref=sr_1_1?ie=
> UTF8&s=books&qid=1253214996&sr=8-1>

Thanks Reg. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"Omelet" > wrote in message
news
> In article >,
> RegForte > wrote:
>
>> Omelet wrote:
>>
>> > In article >,
>> > RegForte > wrote:
>> >
>> >
>> >>Omelet wrote:
>> >>
>> >>
>> >>>Googled for some recipes, looks like a dry curing process that I've
>> >>>not
>> >>>tried yet. I'm sure I could get a fresh (uncured) ham but I could not
>> >>>find whether or not the rind gets removed before curing.
>> >>>
>> >>>I'm also wondering if this can be done at 40 degrees. My Hobart has
>> >>>the
>> >>>capacity if I were to "hang" it from the bottom shelf for the required
>> >>>curing time.
>> >>>
>> >>>Any ideas? :-)
>> >>>
>> >>
>> >>The real thing takes about a year. I would start
>> >>with a much simpler recipe that has a shorter curing
>> >>time.
>> >
>> >
>> > That is why I did Canadian Bacon. It's also smoked and it worked a
>> > treat! The second batch that I cured for 5 days instead of 3 came out
>> > perfect.
>> >
>>
>> Canadian bacon is wet cured. Dry cured products require a
>> completely different set of skills and equipment.
>>
>> Also, 40 F is too cold for a drying environment. That will be
>> one of your biggest challenges.
>>
>> >
>> >>>And could a Pork Shoulder roast (butt) be used?
>> >>
>> >>That would be cottage ham, coppa, tec. You should start with that
>> >>or something similer.
>> >>
>> >>http://lpoli.50webs.com/index_files/coppa.pdf
>> >>
>> >>You might want to look at the other recipes on that site also. Start
>> >>out simple and go from there.
>> >
>> >
>> > Ah, thanks! I also have the Kutas book to review yet. I'm not sure
>> > all
>> > what is in there at this point. :-)
>>
>> The kutas box has a few good pointers about how to setup
>> a drying box. It's minimal, however.
>>
>> One of the best books on the subject is Cooking By Hand.
>> It has a lot of important background info that you need
>> to dry cure, plus there's a full blown prosciutto recipe
>> that is probably the best available in print.
>>
>> <http://www.amazon.com/Cooking-Hand-P...ref=sr_1_1?ie=
>> UTF8&s=books&qid=1253214996&sr=8-1>
>
> Thanks Reg. :-)
> --
> Peace! Om
>
I was about to mention the same book, Bertolli's "Cooking by Hand". It was
in our local library, and may be in yours. I haven't ever tried anything
like this. If I did, I'd make sure I'd done my research about nitrites and
nitrates, particularly PPM and the risk of cancer.. Proscuitto Parma uses
only salt. Paul Bertolli cures with instacure.

Good Luck, Let us know what you do.

Ed

On Thu, 17 Sep 2009 13:11:46 -0500, Omelet >
wrote:

>Googled for some recipes, looks like a dry curing process that I've not
>tried yet. I'm sure I could get a fresh (uncured) ham but I could not
>find whether or not the rind gets removed before curing.

Ruhlman says to get a leg with the skin on. When I did it last year
(or was it year before last?), I bought the pork from a local farmer
who uses a small meat processor with -- err -- idiosyncratic
tendencies. The ham was cut in half and the rind was removed.
Apparently they think that's a good thing.

I packed the piece that looked most ham like in salt and weighted it
with a plate and a 20-pound barbell. I kept it in the refrigerator for
one day for each pound of weight. After that, I rinsed it (wearing
latex gloves), dried it and rubbed a generous layer of lard onto any
part that wasn't already covered with fat. Next I wrapped it in
several layers of cheese cloth and hung it in a wine storage unit --
one of those thermo electric cabinets that keep wines at about 50 F.

I cut into it after six months, and it was pretty good. Maybe a little
too salty, but nobody I fed it to complained. A friend from Italy
(born in Sicily, raised in Como) said I nailed it.

I got the wine cabinet from Overstock.com, BTW. It cost me about $100.
Mine has an LED light that I sometimes turned on so I could admire my
curing ham. But eventually it came to look like evidence of some
horrible crime, so I left the cabinet dark.
>
>I'm also wondering if this can be done at 40 degrees. My Hobart has the
>capacity if I were to "hang" it from the bottom shelf for the required
>curing time.

That sounds like it would work.
>
>Any ideas? :-)
>
>And could a Pork Shoulder roast (butt) be used?

No idea. But if you do cure your own prosciutto, I highly recommend
you get pastured pork, not something from a factory farm. The flavor
difference is noticeable.

--

modom

In article >,
"modom (palindrome guy)" > wrote:

> On Thu, 17 Sep 2009 13:11:46 -0500, Omelet >
> wrote:
>
> >Googled for some recipes, looks like a dry curing process that I've not
> >tried yet. I'm sure I could get a fresh (uncured) ham but I could not
> >find whether or not the rind gets removed before curing.
>
> Ruhlman says to get a leg with the skin on. When I did it last year
> (or was it year before last?), I bought the pork from a local farmer
> who uses a small meat processor with -- err -- idiosyncratic
> tendencies. The ham was cut in half and the rind was removed.
> Apparently they think that's a good thing.
>
> I packed the piece that looked most ham like in salt and weighted it
> with a plate and a 20-pound barbell. I kept it in the refrigerator for
> one day for each pound of weight. After that, I rinsed it (wearing
> latex gloves), dried it and rubbed a generous layer of lard onto any
> part that wasn't already covered with fat. Next I wrapped it in
> several layers of cheese cloth and hung it in a wine storage unit --
> one of those thermo electric cabinets that keep wines at about 50 F.
>
> I cut into it after six months, and it was pretty good. Maybe a little
> too salty, but nobody I fed it to complained. A friend from Italy
> (born in Sicily, raised in Como) said I nailed it.
>
> I got the wine cabinet from Overstock.com, BTW. It cost me about $100.
> Mine has an LED light that I sometimes turned on so I could admire my
> curing ham. But eventually it came to look like evidence of some
> horrible crime, so I left the cabinet dark.
> >
> >I'm also wondering if this can be done at 40 degrees. My Hobart has the
> >capacity if I were to "hang" it from the bottom shelf for the required
> >curing time.
>
> That sounds like it would work.

The distance between the bottom shelf and the bottom of the 'frige is a
good 24". It's a 40 cubic foot capacity commercial refrigerator.
It lives on the insulated back porch and has a temperature gauge on the
outside of it so I can monitor the temp.

> >
> >Any ideas? :-)
> >
> >And could a Pork Shoulder roast (butt) be used?
>
> No idea. But if you do cure your own prosciutto, I highly recommend
> you get pastured pork, not something from a factory farm. The flavor
> difference is noticeable.

Thanks. I think I can get whole, skin on pork at the asian market, but
I'd most likely check locally first. I'm not sure I'd want to try this
with feral hogs even tho' I should be able to "harvest" one of those
myself. I worry about wild pork and parasites, but that long cure time
ought to take care of that?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"Omelet" > wrote in message
news snip
>
> Thanks. I think I can get whole, skin on pork at the asian market, but
> I'd most likely check locally first. I'm not sure I'd want to try this
> with feral hogs even tho' I should be able to "harvest" one of those
> myself. I worry about wild pork and parasites, but that long cure time
> ought to take care of that?
> --
> Peace! Om
I wouldn't bet on it. This is from Wikipedia I'd read the whole article,
but "The Centers for Disease Control and Prevention makes the following
recommendation: "Curing (salting), drying, smoking, or microwaving meat does
not consistently kill infective worms."[17] However, under controlled
commercial food processing conditions some of these methods are considered
effective by the United States Department of Agriculture.[18]"

In article > ,
"Janet Bostwick" > wrote:

> "Omelet" > wrote in message
> news > snip
> >
> > Thanks. I think I can get whole, skin on pork at the asian market, but
> > I'd most likely check locally first. I'm not sure I'd want to try this
> > with feral hogs even tho' I should be able to "harvest" one of those
> > myself. I worry about wild pork and parasites, but that long cure time
> > ought to take care of that?
> > --
> > Peace! Om
> I wouldn't bet on it. This is from Wikipedia I'd read the whole article,
> but "The Centers for Disease Control and Prevention makes the following
> recommendation: "Curing (salting), drying, smoking, or microwaving meat does
> not consistently kill infective worms."[17] However, under controlled
> commercial food processing conditions some of these methods are considered
> effective by the United States Department of Agriculture.[18]"

In that case, pre-freezing for 30 days prior would be the plan...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Thu, 17 Sep 2009 14:14:25 -0500, Omelet >
wrote:

>In article >,
> "modom (palindrome guy)" > wrote:
>>
>> No idea. But if you do cure your own prosciutto, I highly recommend
>> you get pastured pork, not something from a factory farm. The flavor
>> difference is noticeable.
>
>Thanks. I think I can get whole, skin on pork at the asian market, but
>I'd most likely check locally first. I'm not sure I'd want to try this
>with feral hogs even tho' I should be able to "harvest" one of those
>myself. I worry about wild pork and parasites, but that long cure time
>ought to take care of that?

Not feral hog meat, pastured hog meat. There's a difference. Here's a
search enging designed to find farmers, etc. within a specified
distance of your zip code: http://www.eatwellguide.org/i.php?pd=Home
Here's another one: http://www.localharvest.org/

I got my half hog from these fine folks:
http://homepage.mac.com/nbmelson/Personal9.html

They have this to say about their piggies: "Our hogs are pastured on
soil and grass where they can root around, wallow in the mud, and
compliment there grain based diet as they see fit with grass, roots,
bugs, and worms. This is just as swine were intended to be raised, not
confined to concrete."

When pigs eat bugs, the pork tastes better. It really does.
--

modom

In article >,
"modom (palindrome guy)" > wrote:

> On Thu, 17 Sep 2009 14:14:25 -0500, Omelet >
> wrote:
>
> >In article >,
> > "modom (palindrome guy)" > wrote:
> >>
> >> No idea. But if you do cure your own prosciutto, I highly recommend
> >> you get pastured pork, not something from a factory farm. The flavor
> >> difference is noticeable.
> >
> >Thanks. I think I can get whole, skin on pork at the asian market, but
> >I'd most likely check locally first. I'm not sure I'd want to try this
> >with feral hogs even tho' I should be able to "harvest" one of those
> >myself. I worry about wild pork and parasites, but that long cure time
> >ought to take care of that?
>
> Not feral hog meat, pastured hog meat. There's a difference. Here's a
> search enging designed to find farmers, etc. within a specified
> distance of your zip code: http://www.eatwellguide.org/i.php?pd=Home
> Here's another one: http://www.localharvest.org/
>
> I got my half hog from these fine folks:
> http://homepage.mac.com/nbmelson/Personal9.html
>
> They have this to say about their piggies: "Our hogs are pastured on
> soil and grass where they can root around, wallow in the mud, and
> compliment there grain based diet as they see fit with grass, roots,
> bugs, and worms. This is just as swine were intended to be raised, not
> confined to concrete."
>
> When pigs eat bugs, the pork tastes better. It really does.

But by allowing them access to wild stuff, you've just drastically
increased the chances of parasitic infection.

Some insects, snails, etc. are the hosts for the infective stages of
parasites.

Did you know that cats get tapeworms from eating fleas?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Thu, 17 Sep 2009 18:44:56 -0500, Omelet >
wrote:

>In article >,
> "modom (palindrome guy)" > wrote:
>
>> On Thu, 17 Sep 2009 14:14:25 -0500, Omelet >
>> wrote:
>>
>> >In article >,
>> > "modom (palindrome guy)" > wrote:
>> >>
>> >> No idea. But if you do cure your own prosciutto, I highly recommend
>> >> you get pastured pork, not something from a factory farm. The flavor
>> >> difference is noticeable.
>> >
>> >Thanks. I think I can get whole, skin on pork at the asian market, but
>> >I'd most likely check locally first. I'm not sure I'd want to try this
>> >with feral hogs even tho' I should be able to "harvest" one of those
>> >myself. I worry about wild pork and parasites, but that long cure time
>> >ought to take care of that?
>>
>> Not feral hog meat, pastured hog meat. There's a difference. Here's a
>> search enging designed to find farmers, etc. within a specified
>> distance of your zip code: http://www.eatwellguide.org/i.php?pd=Home
>> Here's another one: http://www.localharvest.org/
>>
>> I got my half hog from these fine folks:
>> http://homepage.mac.com/nbmelson/Personal9.html
>>
>> They have this to say about their piggies: "Our hogs are pastured on
>> soil and grass where they can root around, wallow in the mud, and
>> compliment there grain based diet as they see fit with grass, roots,
>> bugs, and worms. This is just as swine were intended to be raised, not
>> confined to concrete."
>>
>> When pigs eat bugs, the pork tastes better. It really does.
>
>But by allowing them access to wild stuff, you've just drastically
>increased the chances of parasitic infection.
>
>Some insects, snails, etc. are the hosts for the infective stages of
>parasites.
>
>Did you know that cats get tapeworms from eating fleas?

Yes. But tapeworms don't get into muscle tissue. If trichinosis is
your concern, I understand. There are ways to handle that using
freezing. So long at so cold, etc.

Also I know and respect these farmers. I know they know what they're
doing. Nathan is ABD on a PhD in ag science. His wife is a *** laude
ag science graduate.

I'm just talking about taste. Your prosciutto will surely be good
anyway you do it. But it'll be better with pastured pork.
Incidentally, Michael Ruhlman agrees with this claim. See his book
"Charcuterie" for details.

Did you know that factory hog farmers often cut the tails off their
swine so the others in the pen don't chew on them out of stress?
--

modom

"modom (palindrome guy)" ha scritto nel messaggio,
> I packed the piece that looked most ham like in salt and weighted it> with
> a plate and a 20-pound barbell. I kept it in the refrigerator for> one day
> for each pound of weight. After that, I rinsed it (wearing> latex gloves),
> dried it and rubbed a generous layer of lard onto any> part that wasn't
> already covered with fat. Next I wrapped it in> several layers of cheese
> cloth and hung it in a wine storage unit --
> one of those thermo electric cabinets that keep wines at about 50 F.
>
> modom

Here the final rub is mostly crushed black peppercorns, modom. They sell
huge bags of them in the supermarket at the correct time of year. I've
never asked what else there is, but this I can see.

In article >,
Omelet > wrote:

> Googled for some recipes, looks like a dry curing process that I've not
> tried yet. I'm sure I could get a fresh (uncured) ham but I could not
> find whether or not the rind gets removed before curing.
>
> I'm also wondering if this can be done at 40 degrees. My Hobart has the
> capacity if I were to "hang" it from the bottom shelf for the required
> curing time.
>
> Any ideas? :-)
>
> And could a Pork Shoulder roast (butt) be used?

I don't what you have to deal with in terms of climate where you live. I
once thought of curing ham in my basement until I tried doing salame.
Despite trying to increase humidity, I get too much case hardening
there. I can age small batches in my refrigerator by adding small
containers of water in the reefer bins but not the basement. My best
result was with Spanish style chorizo. 70% seems to be widely
recommended for aging. You better check the RH in your reefer.

D.M.

In article >,
Don Martinich > wrote:

> I don't what you have to deal with in terms of climate where you live. I
> once thought of curing ham in my basement until I tried doing salame.
> Despite trying to increase humidity, I get too much case hardening
> there. I can age small batches in my refrigerator by adding small
> containers of water in the reefer bins but not the basement. My best
> result was with Spanish style chorizo. 70% seems to be widely
> recommended for aging. You better check the RH in your reefer.
>
> D.M.

Texas tends to be hot and humid, and I have no basement.
I know that things will dry out nicely tho' in the Hobart...

I let the wet cured pork loin for Canadian bacon dry off over a drip
tray for 3 days prior to smoking. It's pretty soggy coming out of the
wet cure.

The beef heart, being denser, did not have that problem. It went
straight into the smoker out of the cure/brine.

I'm thinking tho' that whole pork shoulders are pretty cheap. I want to
try brining/curing one of those prior to smoking. I think it'd make a
nice ham.

But, I need to get off my butt and make more sausage as I have the meat
for it in the freezer, and smoked sausage is the gods...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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On Thu, 17 Sep 2009 13:11:46 -0500, Omelet >
wrote:

>Googled for some recipes, looks like a dry curing process that I've not
>tried yet. I'm sure I could get a fresh (uncured) ham but I could not
>find whether or not the rind gets removed before curing.
>
>I'm also wondering if this can be done at 40 degrees. My Hobart has the
>capacity if I were to "hang" it from the bottom shelf for the required
>curing time.
>
>Any ideas? :-)
>
>And could a Pork Shoulder roast (butt) be used?

From Charcuterie by Ruhlman & Polcyn -

"The dry-cured ham elicits a reverence perhaps unmatched by any other
single charcuterie item. By dry-cured ham, we mean the whole back leg
of a mature hog packed in salt for weeks and hung to dry for many
months or even years."

"The general method for any dry-cured ham is standard. The hams are
packed in salt and sometimes stacked on top of each other, their
weight pressing water out, and typically cured for about a day for
every pound of weight."

"The quality of dry-cured ham may be most reliant on the quality and
diet of the hog. You can dry-cure any fresh ham it's not difficult,
but if the hog is from an American commercial grower, the ham is not
going to taste anywhere near as fine as it would if it were from a hog
raised on grass and acorns and allowed to grow big and fat (the
Iberian hogs can grow to four hundred pounds, while American factory
hogs average about two hundred and fifty pounds at slaughter)."

What counts most is the qualtiy of the ham. If you don't have access
to top quality "free range" acorn fed pork, why bother?

If you're relayy interested in curing meats, I suggest you check out
the book.

- Mark

On Thu, 17 Sep 2009 23:35:54 -0400, Mark A.Meggs
> wrote:

>On Thu, 17 Sep 2009 13:11:46 -0500, Omelet >
>wrote:
>
>>Googled for some recipes, looks like a dry curing process that I've not
>>tried yet. I'm sure I could get a fresh (uncured) ham but I could not
>>find whether or not the rind gets removed before curing.
>>
>>I'm also wondering if this can be done at 40 degrees. My Hobart has the
>>capacity if I were to "hang" it from the bottom shelf for the required
>>curing time.
>>
>>Any ideas? :-)
>>
>>And could a Pork Shoulder roast (butt) be used?
>
>From Charcuterie by Ruhlman & Polcyn -
>
>"The dry-cured ham elicits a reverence perhaps unmatched by any other
>single charcuterie item. By dry-cured ham, we mean the whole back leg
>of a mature hog packed in salt for weeks and hung to dry for many
>months or even years."
>
>"The general method for any dry-cured ham is standard. The hams are
>packed in salt and sometimes stacked on top of each other, their
>weight pressing water out, and typically cured for about a day for
>every pound of weight."
>
>"The quality of dry-cured ham may be most reliant on the quality and
>diet of the hog. You can dry-cure any fresh ham it's not difficult,
>but if the hog is from an American commercial grower, the ham is not
>going to taste anywhere near as fine as it would if it were from a hog
>raised on grass and acorns and allowed to grow big and fat (the
>Iberian hogs can grow to four hundred pounds, while American factory
>hogs average about two hundred and fifty pounds at slaughter)."
>
>What counts most is the qualtiy of the ham. If you don't have access
>to top quality "free range" acorn fed pork, why bother?
>
>If you're relayy interested in curing meats, I suggest you check out
>the book.
>
>- Mark

Forgot to say - Ruhlman & Polcyn recommend refrigeration for the
salt-cure, then 60 degrees at 60-70 percent humidity for drying.

- Mark

On Thu, 17 Sep 2009 23:40:22 -0400, Mark A.Meggs
> wrote:

>On Thu, 17 Sep 2009 23:35:54 -0400, Mark A.Meggs
> wrote:
>
>>On Thu, 17 Sep 2009 13:11:46 -0500, Omelet >
>>wrote:
>>
>>>Googled for some recipes, looks like a dry curing process that I've not
>>>tried yet. I'm sure I could get a fresh (uncured) ham but I could not
>>>find whether or not the rind gets removed before curing.
>>>
>>>I'm also wondering if this can be done at 40 degrees. My Hobart has the
>>>capacity if I were to "hang" it from the bottom shelf for the required
>>>curing time.
>>>
>>>Any ideas? :-)
>>>
>>>And could a Pork Shoulder roast (butt) be used?
>>
>>From Charcuterie by Ruhlman & Polcyn -
>>
>>"The dry-cured ham elicits a reverence perhaps unmatched by any other
>>single charcuterie item. By dry-cured ham, we mean the whole back leg
>>of a mature hog packed in salt for weeks and hung to dry for many
>>months or even years."
>>
>>"The general method for any dry-cured ham is standard. The hams are
>>packed in salt and sometimes stacked on top of each other, their
>>weight pressing water out, and typically cured for about a day for
>>every pound of weight."
>>
>>"The quality of dry-cured ham may be most reliant on the quality and
>>diet of the hog. You can dry-cure any fresh ham it's not difficult,
>>but if the hog is from an American commercial grower, the ham is not
>>going to taste anywhere near as fine as it would if it were from a hog
>>raised on grass and acorns and allowed to grow big and fat (the
>>Iberian hogs can grow to four hundred pounds, while American factory
>>hogs average about two hundred and fifty pounds at slaughter)."
>>
>>What counts most is the qualtiy of the ham. If you don't have access
>>to top quality "free range" acorn fed pork, why bother?
>>
>>If you're relayy interested in curing meats, I suggest you check out
>>the book.
>>
>>- Mark
>
>Forgot to say - Ruhlman & Polcyn recommend refrigeration for the
>salt-cure, then 60 degrees at 60-70 percent humidity for drying.
>
>- Mark

Thanks for typing that up, Mark. The quality of the uncured meat will
affect the cured product. Pigs taste better when they eat stuff other
than Purina Hog Chow and antibiotics and growth hormones. I know this
because I've tasted pastured pork.

When I cured a ham, I used a temperature-controlled wine storage unit,
but some weeks into the process I noticed the condensation tray at the
back of the thing was pretty full. If the meat dries too fast, it'll
get a hard skin that will prevent the interior from adequately drying
and curing. Rot can set in under those conditions. So I set a bowl of
water in with the ham to raise the humidity. I changed the water (and
the bowl) fairly regularly as the weeks progressed.

I probably didn't cure my ham long enough -- just six months. But it
did taste very good when it was done.
--

modom

In article >,
Mark A.Meggs > wrote:

> From Charcuterie by Ruhlman & Polcyn -
>
<snipped>
>
> If you're relayy interested in curing meats, I suggest you check out
> the book.
>
> - Mark

Thanks. ;-) I still have Kutas to wade thru and so far, the Canadian
bacon has been enjoyable and easy, and has gotten rave reviews from my
friends and relatives. Now they just wish I'm make and share more. <lol>
I just scored more cheap pork loin this morning so will start that
tomorrow.

Me? I'm even more enthusiastic about home made smoked sausage. I do
dearly love sausage and with home made, I can control the salt and fat
content better...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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