Began today, curing over 70 pounds of ham and bacon. This the third pig we have processed. She was a 1-litter gilt (17 months old) and weighed close to 500 pounds with a hanging weight of 346. This post is about curing the hams and pork bellies. We order
curing means saving or preserving meat and the definition covers preservation processes such as: drying, salting and smoking
We’ll use it sliced in place of ham and it may even find its way into the odd bacon butty as it’s a loin version of US bacon! I’ll not be stopping making real British bacon any time soon though – have no fears about that! Continue readingHot Smoked Cured Pork Loin→ Hot Smo...
Before smoking, the salt with nitrates had to be rubbed in ham or other meat cuts, which was a tough job because it could only be done by hand. Then pork pieces were packed in tubs. forcing the meat and coarse salt as tightly as possible and left there for a determined time, ...
CategoriesCooking/Smoking Turkish Eggs Poached eggs on garlic yoghurt with a chilli butter dressing. Nigella Lawson CategoriesCooking Haggis Toasties Excellent Haggis toasties, with plenty of gooey melted cheddar and a pinch of pickled onions on the side. ...
Curing salts may seem like a very specialized subject. But once you get a taste for smoking, then curing your own bacon or prosciutto is a natural progression. The ability to make your own delicious pastrami, country style ham or corned beef from scratch is definitely a “next level” skill...
Processed meat refers to meat that has been transformed through salting, curing, fermentation, smoking, or other processes to enhance flavour or improve preservation. La carne procesada se refiere a la carne que ha sido transformada a través de la salazón, el curado, la fermentación, el ah...
Ham, the rear leg of a hog prepared as food, either fresh or preserved through a curing process that involves salting, smoking, or drying. The two hams constitute about 18–20 percent of the weight of a pork carcass. Ham is a compact source of animal pro
ham Inham …fresh or preserved through a curing process that involves salting, smoking, or drying. The two hams constitute about 18–20 percent of the weight of a pork carcass. In the United States, shoulder portions of pork carcasses are frequently processed and marketed as shoulder hams, pi...