E A S Y , D E L I C O U S + N I T R A T E F R E E
Try this simple wet cure with one of our fresh hams or shoulder roasts this holiday season. By curing yourself you get the most economical price on pork, a traditional festive meal, and it's nitrate free!
You and your guests will be suprised with just how delicious and flavorful this recipe is.
You and your guests will be suprised with just how delicious and flavorful this recipe is.
INGRIDIENTS
1 quart water
¼ cup salt
¼ cup brown sugar or a few tablespoons of maple syrup
DIRECTIONS
Combine all the ingridents and mix up until all the sugar and salt is dissolved. This makes one batch of brine. Double it until it makes enough liquid to completely submurge your peice of meat. Try not to use a metal container when brining. Glass or cermaic are preferable, but we've used plastic tuperware in a pinch. Weight the meat down with a plate to keep it submerged, and cover.
Keep it in the fridge until it is “cured”, meaning the brine has thoroughly absorbed into the meat. This will happen at the rate of 2 pounds per 24 hours. Finally, rinse the ham off to remove excess salt and pat dry.
Now you're ready to cook! Prepare it in anyway you like! In the photo above we rubbed it with a herby mixture, but it really can just go right into the oven at 350 degrees. Cook until the interal temperature is at 155 degrees, and then take out and sit on the counter for 10 minutes.
1 quart water
¼ cup salt
¼ cup brown sugar or a few tablespoons of maple syrup
DIRECTIONS
Combine all the ingridents and mix up until all the sugar and salt is dissolved. This makes one batch of brine. Double it until it makes enough liquid to completely submurge your peice of meat. Try not to use a metal container when brining. Glass or cermaic are preferable, but we've used plastic tuperware in a pinch. Weight the meat down with a plate to keep it submerged, and cover.
Keep it in the fridge until it is “cured”, meaning the brine has thoroughly absorbed into the meat. This will happen at the rate of 2 pounds per 24 hours. Finally, rinse the ham off to remove excess salt and pat dry.
Now you're ready to cook! Prepare it in anyway you like! In the photo above we rubbed it with a herby mixture, but it really can just go right into the oven at 350 degrees. Cook until the interal temperature is at 155 degrees, and then take out and sit on the counter for 10 minutes.
RSS Feed
