 |
|
| Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
|
|
LinkBack | Thread Tools | Display Modes |
|
Posted to rec.food.preserving
|
|||
|
|||
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 |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Curing Salts | General Cooking | |||
| Curing Salts | Barbecue | |||
| Curing those olives | General Cooking | |||
| Curing Olives | General Cooking | |||
| Curing with nitrites | Barbecue | |||
Threaded Mode
