American Country Ham

Only the afterwards legs of hogs can be alleged a country ham. They may not be injected with abating solutions nor placed in abating solution.

MeatsMetricUS
ham, bone-in8 kg17.6 lb.
Ingredients per 1000g (1 kg) of meat
salt54 g3 Tbsp.
Cure #210.0 g2 tsp.
sugar20.0 g4 tsp.
pepper6.0 g3 tsp.
Instructions
  1. Mix salt, Cure #2 and amoroso together. Bisect into three according parts. Rub ham on all abandon with ⅓ of the mixture. Abode ham in refrigerator. Accumulate it covered with artificial blanket or a bolt to anticipate drying. A acceptable abstraction is to accumulate it in a zip- loc bag. This prevents the ham from drying. The ham should be kept at about 90% humidity, but the clamminess in a refrigerator is alone about 40%.
  2. After 3 days, rub the ham with addition ⅓ admixture and abode in a refrigerator.
  3. After 10 canicule abolish the ham from the refrigerator and administer the aftermost ⅓ of the mixture. Abode ham aback in refrigerator.
  4. After 40 canicule (total salting time) abolish the ham from the refrigerator and briefly bathe with tap water. Besom off any alkali from the surface.
  5. Coat the apparent of the ham with pepper and being the ham into the netting.
  6. Keep for 14 canicule at 40-42° F (4-6° C), 75% humidity.
  7. Apply algid smoke (77° F, 25° C) for 24 hours.
  8. Ripe (dry and mature) hams for 60 canicule at 77-86° F, 25-30° C), 65% humidity.
Notes

The capacity are listed for 1 kg of meat. If the ham weighs 8 kg, accumulate the weight by 8. For archetype it will charge 54 x 8 = 432 g of salt.

Total processing time: 115 days.

Time can alter from 3-5 months. The absolute time will depend on the admeasurement of the ham and processing temperatures.

Available from Amazon

Make Sausages Great Again

Make Sausages Abundant Afresh packs an absurd bulk of sausage authoritative ability into aloof 160 pages. Rules, tips, standards, sausage types, smoker methods, and abounding added capacity are covered in detail. It additionally contains 65 accepted recipes. Official standards and able processing techniques are acclimated to explain how to actualize custom new recipes, and aftermath any blazon of affection sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages