Preserving Meat Series - Salt Curing Hams and Bacons Part 1

The Backwoodsman's Institute presents: Preserving Meat Series - Salt Curing Hams and Bacons Part 1. In this video Scott shows the first phase of salt curing, the actual salting of the meat.

Category:

Education

Tags:

• salt curing hams and bacon
• dry curing pork

[FrankAiken]

Since I do not have a smoke house outside, I was told (and am in week one of this process now) I could put the ham in the fridge.

My question is, how long do I leave it and how often should I be putting salt on it? Thanks

[lrfromme]

@FrankAiken An average size ham takes at least 8 weeks. So, it doesn't hurt to go longer just to be safe. 7 days after the initial salting, apply another good coat of salt. The thing to watch for is make sure the moisture from the ham can drain away. So, if its setting in a container or bag drain it often. Salt is supposed to draw the moisture out of the meat. Use your own judgement with the salt maintenance. You can't mess it up by putting too much on.

[TheIclandicViking]

can you wet cure bacon

[lrfromme]

@TheIclandicViking Yes, I have done it several times. I added maple sugar to the brine. The only thing I don't care for is it gets slimmy from being in the brine for that length of time. I know it washes off just fine, its just feels a little strange when handling it.

[wgfarmer]

Where do you guys live at in southern indiana roughly? I live in the Princeton area.

[lrfromme]

@wgfarmer round Jasper not far from you.

[xcaliber69]

The lead in is too long. Get to the point right away.

[nerblebun]

How did thousands of people salt cure meat before Mortons ever exsisted ?

[wetmittens0]

We could really do without the ridiculously long and stupid intro.

[hogsandsooners]

@ClutchFan1971 Cured venison is excellent!

[ruger3381]

do you have to take the skin off your ham before you cure it

[ka9qlq]

Any body near Columbus IN?

[AnotherAmateur]

Here it does not get below 40° for long so I use a wet cure for ham and put it in the fridge for a few days. I smoke it in a smoker oven, did you smoke this ham and bacon of yours?

[MichaelFrostChicago]

Great videos! Glad I subscribed!

[rwburdett]

Good video, but you don't need 'curing' salt, unless you want to include nitrates - for colour and killing botulism. Cheap table salt will do just the same, but without the same protection. I use straight salt for my bacon, hams, salamis and sausage.