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Kentucky Country Hams

 
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Jam Lady



Joined: 28 Dec 2006
Posts: 1742
Location: New Jersey, USA
PostPosted: Mon Dec 19, 16 10:10 pm    Post subject: Kentucky Country Hams  Reply with quote    

Sounds really, really good.

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

dpack



Joined: 02 Jul 2005
Posts: 33086
Location: yes
PostPosted: Tue Dec 20, 16 12:11 am    Post subject: Reply with quote    

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



Joined: 28 Dec 2006
Posts: 1742
Location: New Jersey, USA
PostPosted: Tue Dec 20, 16 1:27 am    Post subject: Reply with quote    

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



Joined: 02 Jul 2005
Posts: 33086
Location: yes
PostPosted: Tue Dec 20, 16 2:02 am    Post subject: Reply with quote    

ah i only saw the pictures ,thanks.

dpack



Joined: 02 Jul 2005
Posts: 33086
Location: yes
PostPosted: Tue Dec 20, 16 2:07 am    Post subject: Reply with quote    

3 wk salting,5 wk smoking ,year hanging.

i need a home with a smokehouse and a hanging shed

they do look very nice

Midlandsman



Joined: 22 May 2014
Posts: 101

PostPosted: Wed Dec 21, 16 12:47 am    Post subject: Reply with quote    

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

Last edited by Midlandsman on Thu Dec 22, 16 12:00 am; edited 1 time in total

Bodger



Joined: 23 May 2006
Posts: 13491

PostPosted: Wed Dec 21, 16 6:29 am    Post subject: Reply with quote    

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



Joined: 22 May 2014
Posts: 101

PostPosted: Wed Dec 21, 16 4:32 pm    Post subject: Reply with quote    

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

MM

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