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.

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.
  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.

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.

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