Archive for Downsizer For an ethical approach to consumption
 


       Downsizer Forum Index -> Livestock and Pets
Jam Lady

Kentucky Country Hams

Sounds really, really good.

http://www.nytimes.com/slideshow/2016/12/19/dining/kentucky-country-ham-bryant-crouse/s/21HAM-slide-OYWK.html
dpack

they look really nice and quite similar to my smoked ones after about 8 months

i suspect they might use molasses in the cure as they are very dark on the outside but it could just be they smoke em longer than my 5 days.
Jam Lady

There's a link to the article on the right but maybe you didn't notice it dpack.

http://www.nytimes.com/2016/12/19/dining/kentucky-country-ham-freddie-bryant-family.html?action=click&contentCollection=Food&pgtype=imageslideshow&module=RelatedArticleList&region=CaptionArea&version=SlideCard-1
dpack

ah i only saw the pictures ,thanks.
dpack

3 wk salting,5 wk smoking ,year hanging.

i need a home with a smokehouse and a hanging shed Laughing

they do look very nice
Midlandsman

It's worth Googling 'Country Hams' and 'Smithfield Hams' if you're interested in this.

Traditionally, they tend to use the 8:2:2 system. That's 8lb salt: 2lb sugar: 2oz saltpetre per 100lb of meat.

Whilst modern rules would not use these levels of cure, the US rules for dry cures are far more 'generous' to accommodate these traditional products.

You'll find more here:

http://pubs.ext.vt.edu/458/458-223/458-223.html

I hope this helps.

MM
Bodger

The Salt Cured Pig.

I'm a member of this closed fb group, I'm sure that you'd find it to be more than useful.

https://www.facebook.com/groups/thesaltcuredpig/
Midlandsman

That's a great group - John, Lawrence and Robert are old friends from the sausage-making forum.

MM
       Downsizer Forum Index -> Livestock and Pets
Page 1 of 1
Home Home Home Home Home