My grandparents have told me stories about the hams their parents used to slow cure in the smokehouse. This ham, which after being coated in salt, sugar and black pepper, was hung and left to develop for almost a year. And the result was a delicate, supple meat similar to prosciutto. ...
No. Many of us hunt and even freeze excess meat for future use. But do you hunt enough meat to feed you daily? No.Even if you did hunt enough, do you practice the skills of preserving this meat without a freezer? Do you have a smokehouse and a root cellar? Do you package your ...
So how would you go about making applewood smoked bacon at home? That's my favorite kind, and I've always been curious about how to do it at home. Do you have to cure it in a smokehouse constructed of applewood, or do you burn applewood to make the smoke in the smokehouse? Or do...
Preparation is very easy. Grind meat and fat. Add spices and mix. Staff into hog casings and smoke. That's it. Though, there are a few things to keep in mind, and I will talk about them below. The choice of meat is important. Pick the best and the freshest meat you can. The be...
So, right now is when you want to add a special ingredient – curing powder. You have a couple of choices here: Prague Powder #1 or Prague Powder #2. Now, if you’re planning to cook the meat afterward, go with Prague Powder #1. But if you’re aiming to dry-cure your meat down...
ll need to locate the hock of the ham. The hock is the part of the ham where the hoof has been removed from the rest of the meat. You’ll need to know where this is because there is a bone there. If you do not salt enough in these areas it can cause your whole ham to spoil...
So obviously, they required a lot more food and smoking and curing meat was a great way to provide for their nutritional needs. Just keep all of this in mind as you are deciding on how large a smokehouse you really need. 3. Frame the Base ...
The meat can be left to cure in the salt anywhere from one month to a year. In our case, we allow the meat to hang in oursmokehousefor approximately six months. From there, we bring the meat inside, rinse the salt, and rewrap it in another pillowcase. It gets hung in theroot cel...