Kentucky Country Hams

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Kentucky Country Hams

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Jam Lady

Joined: 28 Dec 2006
Posts: 2571
Location: New Jersey, USA

Posted: Mon Dec 19, 16 10:10 pm Post subject: Kentucky Country Hams
Sounds really, really good. https://www.nytimes.com/slideshow/2016/12/19/dining/kentucky-country-ham-bryant-crouse/s/21HAM-slide-OYWK.html

dpack

Joined: 02 Jul 2005
Posts: 46233
Location: yes

Posted: Tue Dec 20, 16 12:11 am Post subject:
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.

Jam Lady

Joined: 28 Dec 2006
Posts: 2571
Location: New Jersey, USA

Posted: Tue Dec 20, 16 1:27 am Post subject:
There's a link to the article on the right but maybe you didn't notice it dpack. https://www.nytimes.com/2016/12/19/dining/kentucky-country-ham-freddie-bryant-family.html?action=click&contentCollection=Food&pgtype=imageslideshow&module=RelatedArticleList&region=CaptionArea&version=SlideCard-1

dpack

Joined: 02 Jul 2005
Posts: 46233
Location: yes

Posted: Tue Dec 20, 16 2:02 am Post subject:
ah i only saw the pictures ,thanks.

dpack

Joined: 02 Jul 2005
Posts: 46233
Location: yes

Posted: Tue Dec 20, 16 2:07 am Post subject:
3 wk salting,5 wk smoking ,year hanging. i need a home with a smokehouse and a hanging shed they do look very nice

Midlandsman

Joined: 22 May 2014
Posts: 116

Posted: Wed Dec 21, 16 12:47 am Post subject:

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:

https://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

Bodger

Joined: 23 May 2006
Posts: 13524

Posted: Wed Dec 21, 16 6:29 am Post subject:
The Salt Cured Pig. I'm a member of this closed fb group, I'm sure that you'd find it to be more than useful. https://www.facebook.com/groups/thesaltcuredpig/

Midlandsman

Joined: 22 May 2014
Posts: 116

Posted: Wed Dec 21, 16 4:32 pm Post subject:
That's a great group - John, Lawrence and Robert are old friends from the sausage-making forum. MM

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