Dry Curing Ham
 

Has anyone ever tried to dry cure a ham, or any pork?
Take a look at this link "Dry-Curing Virginia Style Ham":
http://www.ext.vt.edu/pubs/foods/458...58-223.html#L4
If you have, what ratio of salt by weight to saltpeter have you used?
Has anyone used Morton's Tenderquick to dry cure?
I would like to try this initially with Morton's Tenderquick applied to pork
tenderloin in the fashion suggested by this retired professor, by applying
Tenderquick and refrigerating for 7 days.
Any thoughts would be most appreciated.

Kent

Dry Curing Ham
 

I have made the Pea Meal Bacon on the Morton web site. Always came out
good.

John


Kent wrote:
> Has anyone ever tried to dry cure a ham, or any pork?
> Take a look at this link "Dry-Curing Virginia Style Ham":
> http://www.ext.vt.edu/pubs/foods/458...58-223.html#L4
> If you have, what ratio of salt by weight to saltpeter have you used?
> Has anyone used Morton's Tenderquick to dry cure?
> I would like to try this initially with Morton's Tenderquick applied to pork
> tenderloin in the fashion suggested by this retired professor, by applying
> Tenderquick and refrigerating for 7 days.
> Any thoughts would be most appreciated.
>
> Kent
>
>
>

Dry Curing Ham
 

Kent wrote:
> Has anyone ever tried to dry cure a ham, or any pork?
> Take a look at this link "Dry-Curing Virginia Style Ham":
> http://www.ext.vt.edu/pubs/foods/458...58-223.html#L4
> If you have, what ratio of salt by weight to saltpeter have you used?
> Has anyone used Morton's Tenderquick to dry cure?
> I would like to try this initially with Morton's Tenderquick applied to pork
> tenderloin in the fashion suggested by this retired professor, by applying
> Tenderquick and refrigerating for 7 days.
> Any thoughts would be most appreciated.
>
> Kent
>
>
>


I've cured ham and bacon using Morton Sugar Cure; followed the
directions in the Morton's book and cured it (boneless) in the "crisper"
of the refrigerator. Then hung it in a smokehouse.

I don't think I'd do it the same way today; it was way too salty and
never turned pink -- but it tasted good. (this was 30+ years ago.) I
would use salt, brown sugar, and Prague Powder, and I'd probably cure it
with the bone in, and inject some of the cure around the bone.

Bob