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Jam Lady
Joined: 28 Dec 2006
Posts: 2134
Location: New Jersey, USA
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dpack
Joined: 02 Jul 2005
Posts: 35908
Location: yes
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 Posted: Tue Dec 20, 16 12:11 am Post subject: |
 
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they look really nice and quite similar to my smoked ones after about 8 months
i suspect they might use molasses in the cure as they are very dark on the outside but it could just be they smoke em longer than my 5 days. |
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Jam Lady
Joined: 28 Dec 2006
Posts: 2134
Location: New Jersey, USA
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dpack
Joined: 02 Jul 2005
Posts: 35908
Location: yes
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| Posted: Tue Dec 20, 16 2:02 am Post subject: |
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ah i only saw the pictures ,thanks. |
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dpack
Joined: 02 Jul 2005
Posts: 35908
Location: yes
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| Posted: Tue Dec 20, 16 2:07 am Post subject: |
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3 wk salting,5 wk smoking ,year hanging.
i need a home with a smokehouse and a hanging shed 
they do look very nice |
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Midlandsman
Joined: 22 May 2014
Posts: 106
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| Posted: Wed Dec 21, 16 12:47 am Post subject: |
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It's worth Googling 'Country Hams' and 'Smithfield Hams' if you're interested in this.
Traditionally, they tend to use the 8:2:2 system. That's 8lb salt: 2lb sugar: 2oz saltpetre per 100lb of meat.
Whilst modern rules would not use these levels of cure, the US rules for dry cures are far more 'generous' to accommodate these traditional products.
You'll find more here:
http://pubs.ext.vt.edu/458/458-223/458-223.html
I hope this helps.
MM
Last edited by Midlandsman on Thu Dec 22, 16 12:00 am; edited 1 time in total |
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Bodger
Joined: 23 May 2006
Posts: 13510
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Midlandsman
Joined: 22 May 2014
Posts: 106
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| Posted: Wed Dec 21, 16 4:32 pm Post subject: |
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That's a great group - John, Lawrence and Robert are old friends from the sausage-making forum.
MM |
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