Post by Granny Smith on Sept 14, 2010 14:11:45 GMT -5
Hams can be cured with plain salt or~
For each 100 lbs. of fresh meat, use:
8 pounds salt
2 pounds sugar
2 ounces of saltpeter*
Mix these ingredients thoroughly and divide into 2 equal parts. Apply the first half on day 1, and the second portion on day 7 of the curing period.
Rub the curing mixture into all lean surfaces of the ham. Cover the skin and fat, but little will be absorbed through these surfaces.
*Obtainable from a drug store.
Cure the Proper Length of Time
Virginia style hams should be cured 7 days per inch of cushion depth or 11/2 days per pound of ham. Keep accurate records of placing hams in cure. Also, write the date to remove hams from cure on the calendar as shown.
Early December is the best time to start curing Virginia style hams under ambient conditions.
During the curing period, keep hams at a temperature of 36° - 40°F.
After Curing - Soak and Wash
When the curing period has passed, the hams should be placed in a tub of clean, cold water for 1 hour. This will dissolve most of the surface curing mix and make the meat receptive to smoke. After soaking, scrub the ham with a stiff bristle brush and allow it to dry.
Cure Equalization
After cure removal by washing, the cured product should be stored in a 50-60°F environment for approximately 14 days to permit the cure adjuncts to be distributed evenly throughout the ham. The product will shrink approximately 8-10% during cure application and equalization.
In Southeastern Virginia, most hams are smoked to accelerate drying and to give added flavor. The Smithfield ham is smoked for a long time at a low temperature (under 90°F). Wood from hardwood species of trees (trees that shed their leaves in the fall) should be used to produce the smoke. Hickory is the most popular, but apple, plum, peach, oak, maple, beech, ash, or cherry may be used. Pine, cedar, spruce, and other "needle leaf" trees are not to be used for smoking meat since they give off a resin which has a bitter taste and odor.
The fire should be a "cool" smoldering type which produces dense smoke. The temperature of the smokehouse should be kept below 90°F. Hams should be hung in a smokehouse* so that they do not touch each other. They should be smoked until becoming chestnut brown in color, which may take 1-3 days.
Non-smoked Procedure - In Southwest Virginia, the process is to rub 100 lbs. of hams after cure equalization with the following thoroughly mixed ingredients.
2 pound black pepper
1 quart molasses
1 pound of brown sugar
1 ounce of saltpeter
1 ounce of cayenne pepper
Then bag the hams
Age the Hams for 45-180 Days
The aging period is the time that the characteristic flavor is developed. It may be compared to the aging of fine wines or cheeses.
Age hams for 45-180 days at 75-95°F and a relative humidity of 55-65%. Use an exhaust fan controlled by a humidistat to limit mold growth and prevent excessive drying. Air circulation is needed, particularly during the first 7-10 days of aging, to dry the ham surface. Approximately 8-12% of the initial weight is lost.
Cured meat is a good source of food for pests that infest dry-cured meats. The insects attracted to cured meat are the cheese skipper, larder beetle, and red-legged ham beetle. Mites, which are not insects, also may infest cured meats.
Cheese Skipper - This insect gets its name from the jumping habit of the larvae which bore through cheese and cured meats. Meat infested with this insect quickly rots and becomes slimy. Adult flies are two-winged and are one-third the size of houseflies. They lay their eggs on meat and cheese and multiply rapidly.
Larder Beetle - This insect is dark brown and has a yellowish band across its back. The adult is about 1/3 inch long. Its larvae feed on or immediately beneath the cured meat surface, but do not rot the meat. The larvae are fuzzy, brownish, and about 1/3 inch long at maturity.
Red-Legged Ham Beetle - The larvae are purplish and about 1/3 inch long. They bore through the meat and Adults are about 1/4 inch long, brilliant greenish blue with red legs and are red at the bases of their antennae. They feed on the meat surface.
Mites - Mites are whitish and about 1/32 inch long at maturity. Affected parts of meat infested with mites appear powdery.
Recommended prevention includes starting the curing and aging during cold weather when these insects are inactive. Proper cleaning of the aging and storage areas is essential since the cheese skipper feeds and breeds on grease and tiny scraps of meat lodged in cracks. Cracks should be sealed with putty or plastic wood after cleaning. Screens should be installed to prevent entrance - especially of flies, ants and other insects that carry mites. Double entry doors are recommended to reduce infestation of insects.
After cleaning and sealing cracks, a surface spray should be applied to the floor so that the thin layer of insecticide will kill crawling insects. Spray aging rooms once every three months with a pyrethrin spray to reduce infestation. FOLLOW MIXING AND APPLICATION DIRECTIONS ON THE PESTICIDE LABEL. Synergized pyrethrins may be applied with a paint brush if the room is stocked with meat. If applied as a spray, remove all meat products from the storeroom before spraying all surfaces on which houseflies and other pests are likely to crawl. Allow the spray to dry before any meat is returned to the store room.
If any product becomes infested after precautions have been taken, it should be removed from the storeroom and the infested area should be trimmed. The trim should be deep enough to remove larvae that have penetrated along the bone and through the fat. The uninfested portion is safe to eat, but should be prepared and consumed promptly. The exposed lean of the trimmed areas should be protected by greasing it with salad oil or melted fat to delay molding or drying.
Protect the hams by placing a barrier between the meat and the insects. Heavy brown grocery bags with no rips or tears in them are ideal to use for this purpose.
Place the ham in a bag and fold and tie the top. Then, place the bagged ham in a second bag, fold and tie. The hams wrapped by this method can be hung in a dry, cool, protected room to age. This room should be clean, tight, and well ventilated.
-----------------------------------------------------------------------------
Country Curing Hams
Maurice A. Alexander
Department of Animal Sciences
William C. Stringer
Department of Food Science and Nutrition
Many people like the flavor of hams that have been cured country style. Their characteristic flavor is quite different from mild-cured commercial hams.
When to cure
Hams should be placed in cure during December and January when production of country cured hams is dependent on natural conditions for refrigeration. This will help ensure production of sound cured and aged hams that will have acquired their characteristic flavor and aroma by midsummer. Unless mechanical refrigeration is available, hams should not be placed in cure after January. Depending on their size, hams need 30 to 40 days of cool weather (less than 40 degrees F night temperature) to prevent spoilage.
The fresh product
To cure hams country style, begin with fresh hams that have been chilled to about 40 degrees F within 24 to 30 hours after slaughter. If the source of hams is a commercial packing plant, this requirement is usually met. If the source of hams is farm slaughter, take care to chill the carcasses as rapidly as possible. Regardless of the source, apply cure within 48 hours after slaughter. Before the cure is added, trim the hams of excess fat and bevel to the desired shape, being careful not to expose any more lean than necessary.
Curing ingredients
Salt is the primary curing agent, but sugar is added to offset some of the harshness of the salt. Other ingredients, such as black pepper, red pepper and ground cloves, are sometimes added to give a characteristic flavor, aroma and color. Saltpeter (potassium nitrate) is traditionally used to aid with color development, flavor and preservation.
Curing mixtures
A basic curing mixture:
-2 pounds salt (non-iodized)
-1 pound sugar (white or brown)
-1 ounce saltpeter (optional)
Mix thoroughly.
Another successful recipe:
-2 cups salt
-8 tablespoons light brown sugar
-4 tablespoons black pepper
-2 tablespoons red pepper
-1/2 teaspoon saltpeter
Mix thoroughly.
Applying the curing mixture
The curing mixture should be applied at the rate of 1-1/4 ounces per pound of ham. Follow these steps:
-Apply the cure to the ham by opening the hock end and forcing three tablespoons of cure into the opening. This gets the cure to the joint in the middle of the ham, which decreases the chance of bone sour or spoiling.
-Frost the skin side with cure and place the ham in the proper position on wrapping paper.
-Place the remaining cure on the cut surface of the ham.
-Wrap the paper tightly and smoothly around the ham to hold the cure in place, and place it in a stockinette. Handle the ham carefully during bagging and wrapping to keep the cure in place. You can leave the ham on a table or shelf until the cure is wet, which helps keep the cure in place. This usually takes 1 day.
Caution
Moisture must escape from the hams -- do not use plastic or waxed paper for wrapping.
Hang the ham shank down in a well-ventilated area. We do not recommend moist areas such as basements and cellars.
Allow the hams to cure 2-1/2 days per pound of ham. If the hams freeze during curing, allow one additional day for each day they are frozen.
Preparation for aging
At the end of the curing time (minimum of 2-1/2 days per pound of fresh ham), unwrap and remove any excess cure and mold. Use vinegar and a cloth to remove mold. Blot dry and apply a light covering of vegetable oil to retard mold development. Curing is usually complete around April 1.
Aging
Hams should be aged for three to six months to acquire their characteristic flavor. The variation in temperature during the spring and summer enhances the flavor. You can leave the hams wrapped for aging. If the area is well-ventilated, you can leave them where they were cured for the aging period.
Caution
Age the hams hanging in a stockinette shank down. This position helps improve the shape and conformation and permits better moisture drainage.
Smoking
In Missouri, most country cured hams are not smoked; however, some people desire the smoked flavor and color. For smoking, the hams should be unwrapped after curing time. Remove any excess curing mixture and any mold growth by brushing with a stiff brush and rinsing with cold water. Smoke hams so that heat does not exceed 85 to 90 degrees F. Use hardwood logs or sawdust as the source of smoke. Don't use resinous woods such as evergreens for smoking. After smoking, rewrap the hams and hang for aging.
General protective measures
Cured hams must be protected from insects and rodents. The doors and windows should be screened with 32-mesh screen and all cracks sealed.
However, if the hams are completely wrapped so that the entire ham is covered with paper as described, the insect-proof storage area is not necessary. No insecticide is approved for spraying or brushing on the meat or on tabletops or meat shelves where meat is likely to make contact. Therefore, good sanitation is essential in all phases of ham curing. Hams should be examined at least monthly for insect or rodent damage.
Preparation for showing
If the ham is to be displayed, prepare it as follows:
-After aging, unwrap and remove any mold growth. This may be done either by washing in warm water and blotting dry or by using a stiff bristled brush, followed by rubbing with a cloth or sponge dampened with vinegar.
-When the ham is cleaned, remove the part of the aitchbone that is above the meat surface. You will improve appearance if you saw about 1 inch off the shank. You may want to do other trimming to improve the overall appearance. Rub the entire ham with a light coat of vegetable oil. A light covering of paprika may be applied.
Points considered in judging hams include:
-Eye appeal
-Color
-Smoothness of skin
-Fitting
-Trim
-Firmness
-Meatiness
-Aroma
Meatiness, or lean-to-fat ratio, and aroma are the most important characteristics.
Cooking country ham
Once the ham is aged, prepare it for cooking by removing excess cure and any mold that grew during aging. The two common methods of cooking country ham are frying and baking.
To fry, slice the ham approximately 1/4-inch thick. Cook slowly and turn often. Don't overcook. If ham is unusually lean, add some fat to the skillet. Some people prefer to fry the center slices and bake the shank and butt portions.
To bake a whole ham or the portions, simmer (don't boil) in water for 20 to 25 minutes per pound of ham. Then take the ham out of the water, remove the skin, place it in the roasting pan with the fat side up, and bake it uncovered at 275 degrees F until the internal temperature of the ham is 155 degrees F. A pineapple-clove garnish or other garnishes or glazes may be used on the ham during or after baking.
Additional Resources~
www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf
For each 100 lbs. of fresh meat, use:
8 pounds salt
2 pounds sugar
2 ounces of saltpeter*
Mix these ingredients thoroughly and divide into 2 equal parts. Apply the first half on day 1, and the second portion on day 7 of the curing period.
Rub the curing mixture into all lean surfaces of the ham. Cover the skin and fat, but little will be absorbed through these surfaces.
*Obtainable from a drug store.
Cure the Proper Length of Time
Virginia style hams should be cured 7 days per inch of cushion depth or 11/2 days per pound of ham. Keep accurate records of placing hams in cure. Also, write the date to remove hams from cure on the calendar as shown.
Early December is the best time to start curing Virginia style hams under ambient conditions.
During the curing period, keep hams at a temperature of 36° - 40°F.
After Curing - Soak and Wash
When the curing period has passed, the hams should be placed in a tub of clean, cold water for 1 hour. This will dissolve most of the surface curing mix and make the meat receptive to smoke. After soaking, scrub the ham with a stiff bristle brush and allow it to dry.
Cure Equalization
After cure removal by washing, the cured product should be stored in a 50-60°F environment for approximately 14 days to permit the cure adjuncts to be distributed evenly throughout the ham. The product will shrink approximately 8-10% during cure application and equalization.
In Southeastern Virginia, most hams are smoked to accelerate drying and to give added flavor. The Smithfield ham is smoked for a long time at a low temperature (under 90°F). Wood from hardwood species of trees (trees that shed their leaves in the fall) should be used to produce the smoke. Hickory is the most popular, but apple, plum, peach, oak, maple, beech, ash, or cherry may be used. Pine, cedar, spruce, and other "needle leaf" trees are not to be used for smoking meat since they give off a resin which has a bitter taste and odor.
The fire should be a "cool" smoldering type which produces dense smoke. The temperature of the smokehouse should be kept below 90°F. Hams should be hung in a smokehouse* so that they do not touch each other. They should be smoked until becoming chestnut brown in color, which may take 1-3 days.
Non-smoked Procedure - In Southwest Virginia, the process is to rub 100 lbs. of hams after cure equalization with the following thoroughly mixed ingredients.
2 pound black pepper
1 quart molasses
1 pound of brown sugar
1 ounce of saltpeter
1 ounce of cayenne pepper
Then bag the hams
Age the Hams for 45-180 Days
The aging period is the time that the characteristic flavor is developed. It may be compared to the aging of fine wines or cheeses.
Age hams for 45-180 days at 75-95°F and a relative humidity of 55-65%. Use an exhaust fan controlled by a humidistat to limit mold growth and prevent excessive drying. Air circulation is needed, particularly during the first 7-10 days of aging, to dry the ham surface. Approximately 8-12% of the initial weight is lost.
Cured meat is a good source of food for pests that infest dry-cured meats. The insects attracted to cured meat are the cheese skipper, larder beetle, and red-legged ham beetle. Mites, which are not insects, also may infest cured meats.
Cheese Skipper - This insect gets its name from the jumping habit of the larvae which bore through cheese and cured meats. Meat infested with this insect quickly rots and becomes slimy. Adult flies are two-winged and are one-third the size of houseflies. They lay their eggs on meat and cheese and multiply rapidly.
Larder Beetle - This insect is dark brown and has a yellowish band across its back. The adult is about 1/3 inch long. Its larvae feed on or immediately beneath the cured meat surface, but do not rot the meat. The larvae are fuzzy, brownish, and about 1/3 inch long at maturity.
Red-Legged Ham Beetle - The larvae are purplish and about 1/3 inch long. They bore through the meat and Adults are about 1/4 inch long, brilliant greenish blue with red legs and are red at the bases of their antennae. They feed on the meat surface.
Mites - Mites are whitish and about 1/32 inch long at maturity. Affected parts of meat infested with mites appear powdery.
Recommended prevention includes starting the curing and aging during cold weather when these insects are inactive. Proper cleaning of the aging and storage areas is essential since the cheese skipper feeds and breeds on grease and tiny scraps of meat lodged in cracks. Cracks should be sealed with putty or plastic wood after cleaning. Screens should be installed to prevent entrance - especially of flies, ants and other insects that carry mites. Double entry doors are recommended to reduce infestation of insects.
After cleaning and sealing cracks, a surface spray should be applied to the floor so that the thin layer of insecticide will kill crawling insects. Spray aging rooms once every three months with a pyrethrin spray to reduce infestation. FOLLOW MIXING AND APPLICATION DIRECTIONS ON THE PESTICIDE LABEL. Synergized pyrethrins may be applied with a paint brush if the room is stocked with meat. If applied as a spray, remove all meat products from the storeroom before spraying all surfaces on which houseflies and other pests are likely to crawl. Allow the spray to dry before any meat is returned to the store room.
If any product becomes infested after precautions have been taken, it should be removed from the storeroom and the infested area should be trimmed. The trim should be deep enough to remove larvae that have penetrated along the bone and through the fat. The uninfested portion is safe to eat, but should be prepared and consumed promptly. The exposed lean of the trimmed areas should be protected by greasing it with salad oil or melted fat to delay molding or drying.
Protect the hams by placing a barrier between the meat and the insects. Heavy brown grocery bags with no rips or tears in them are ideal to use for this purpose.
Place the ham in a bag and fold and tie the top. Then, place the bagged ham in a second bag, fold and tie. The hams wrapped by this method can be hung in a dry, cool, protected room to age. This room should be clean, tight, and well ventilated.
-----------------------------------------------------------------------------
Country Curing Hams
Maurice A. Alexander
Department of Animal Sciences
William C. Stringer
Department of Food Science and Nutrition
Many people like the flavor of hams that have been cured country style. Their characteristic flavor is quite different from mild-cured commercial hams.
When to cure
Hams should be placed in cure during December and January when production of country cured hams is dependent on natural conditions for refrigeration. This will help ensure production of sound cured and aged hams that will have acquired their characteristic flavor and aroma by midsummer. Unless mechanical refrigeration is available, hams should not be placed in cure after January. Depending on their size, hams need 30 to 40 days of cool weather (less than 40 degrees F night temperature) to prevent spoilage.
The fresh product
To cure hams country style, begin with fresh hams that have been chilled to about 40 degrees F within 24 to 30 hours after slaughter. If the source of hams is a commercial packing plant, this requirement is usually met. If the source of hams is farm slaughter, take care to chill the carcasses as rapidly as possible. Regardless of the source, apply cure within 48 hours after slaughter. Before the cure is added, trim the hams of excess fat and bevel to the desired shape, being careful not to expose any more lean than necessary.
Curing ingredients
Salt is the primary curing agent, but sugar is added to offset some of the harshness of the salt. Other ingredients, such as black pepper, red pepper and ground cloves, are sometimes added to give a characteristic flavor, aroma and color. Saltpeter (potassium nitrate) is traditionally used to aid with color development, flavor and preservation.
Curing mixtures
A basic curing mixture:
-2 pounds salt (non-iodized)
-1 pound sugar (white or brown)
-1 ounce saltpeter (optional)
Mix thoroughly.
Another successful recipe:
-2 cups salt
-8 tablespoons light brown sugar
-4 tablespoons black pepper
-2 tablespoons red pepper
-1/2 teaspoon saltpeter
Mix thoroughly.
Applying the curing mixture
The curing mixture should be applied at the rate of 1-1/4 ounces per pound of ham. Follow these steps:
-Apply the cure to the ham by opening the hock end and forcing three tablespoons of cure into the opening. This gets the cure to the joint in the middle of the ham, which decreases the chance of bone sour or spoiling.
-Frost the skin side with cure and place the ham in the proper position on wrapping paper.
-Place the remaining cure on the cut surface of the ham.
-Wrap the paper tightly and smoothly around the ham to hold the cure in place, and place it in a stockinette. Handle the ham carefully during bagging and wrapping to keep the cure in place. You can leave the ham on a table or shelf until the cure is wet, which helps keep the cure in place. This usually takes 1 day.
Caution
Moisture must escape from the hams -- do not use plastic or waxed paper for wrapping.
Hang the ham shank down in a well-ventilated area. We do not recommend moist areas such as basements and cellars.
Allow the hams to cure 2-1/2 days per pound of ham. If the hams freeze during curing, allow one additional day for each day they are frozen.
Preparation for aging
At the end of the curing time (minimum of 2-1/2 days per pound of fresh ham), unwrap and remove any excess cure and mold. Use vinegar and a cloth to remove mold. Blot dry and apply a light covering of vegetable oil to retard mold development. Curing is usually complete around April 1.
Aging
Hams should be aged for three to six months to acquire their characteristic flavor. The variation in temperature during the spring and summer enhances the flavor. You can leave the hams wrapped for aging. If the area is well-ventilated, you can leave them where they were cured for the aging period.
Caution
Age the hams hanging in a stockinette shank down. This position helps improve the shape and conformation and permits better moisture drainage.
Smoking
In Missouri, most country cured hams are not smoked; however, some people desire the smoked flavor and color. For smoking, the hams should be unwrapped after curing time. Remove any excess curing mixture and any mold growth by brushing with a stiff brush and rinsing with cold water. Smoke hams so that heat does not exceed 85 to 90 degrees F. Use hardwood logs or sawdust as the source of smoke. Don't use resinous woods such as evergreens for smoking. After smoking, rewrap the hams and hang for aging.
General protective measures
Cured hams must be protected from insects and rodents. The doors and windows should be screened with 32-mesh screen and all cracks sealed.
However, if the hams are completely wrapped so that the entire ham is covered with paper as described, the insect-proof storage area is not necessary. No insecticide is approved for spraying or brushing on the meat or on tabletops or meat shelves where meat is likely to make contact. Therefore, good sanitation is essential in all phases of ham curing. Hams should be examined at least monthly for insect or rodent damage.
Preparation for showing
If the ham is to be displayed, prepare it as follows:
-After aging, unwrap and remove any mold growth. This may be done either by washing in warm water and blotting dry or by using a stiff bristled brush, followed by rubbing with a cloth or sponge dampened with vinegar.
-When the ham is cleaned, remove the part of the aitchbone that is above the meat surface. You will improve appearance if you saw about 1 inch off the shank. You may want to do other trimming to improve the overall appearance. Rub the entire ham with a light coat of vegetable oil. A light covering of paprika may be applied.
Points considered in judging hams include:
-Eye appeal
-Color
-Smoothness of skin
-Fitting
-Trim
-Firmness
-Meatiness
-Aroma
Meatiness, or lean-to-fat ratio, and aroma are the most important characteristics.
Cooking country ham
Once the ham is aged, prepare it for cooking by removing excess cure and any mold that grew during aging. The two common methods of cooking country ham are frying and baking.
To fry, slice the ham approximately 1/4-inch thick. Cook slowly and turn often. Don't overcook. If ham is unusually lean, add some fat to the skillet. Some people prefer to fry the center slices and bake the shank and butt portions.
To bake a whole ham or the portions, simmer (don't boil) in water for 20 to 25 minutes per pound of ham. Then take the ham out of the water, remove the skin, place it in the roasting pan with the fat side up, and bake it uncovered at 275 degrees F until the internal temperature of the ham is 155 degrees F. A pineapple-clove garnish or other garnishes or glazes may be used on the ham during or after baking.
Additional Resources~
www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf