Dry-Curing Pork by Hector Kent

Author:Hector Kent
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2014-12-28T16:00:00+00:00

INGREDIENTS

Deboned and butterflied pork leg — either the front or back leg.

WEIGHT AS PERCENTAGE OF MEAT WEIGHT

3% Salt

0.25% Cure #2

0.20% Black Pepper

0.20% Juniper Berries

0.20% Garlic Powder

0.20% Rosemary

0.10% Bay Leaf

0.10% Thyme

0.10% Sage

INSTRUCTIONS

1. Debone the ham or picnic ham, and then trim the meat into a boneless, uniform shape. Make sure there are no cuts where bacteria could enter, and cut off any stray pieces.

2. Weigh the meat in grams. Write down the weight, then calculate how much of each ingredient you will need. Double-check your math, and measure all the ingredients.

3. Mix all the salt and seasonings together, and pack them around the meat. Place the meat and all the extra salt and seasonings in a bag, trying to keep the seasonings as closely in contact with the meat as possible (a vacuum-sealed bag works well).

4. Place the bag in the fridge for at least 2 weeks. Rotate the bag occasionally.

5. After at least 2 weeks has passed, remove the meat from the bag, rinse, dry, and trim again if needed. Thread a couple of loops of twine through two corners.

6. Cold-smoke the meat for at least 2 days.

7. Weigh the meat and write it down on a tag. Attach the tag to the meat.

8. Hang the meat in a dark place, as close to 55°F and 75 percent humidity as possible. The meat will need at least a month to dry, but check on it frequently, and look for mold growth. Remove unwanted mold with a vinegar-soaked towel.

9. When the meat has lost at least 30 percent of its original weight, it is ready to eat.

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