Home curing of bacon and hams
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Home curing of bacon and hams a manual of theory and practice for instructors and others by

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Published by H.M.S.O. in London .
Written in English

Book details:

Edition Notes

At head of title: Ministry of Agriculture and Fisheries.

Statementcompiled by the Small Pig Keepers" Council.
SeriesBulletin -- no.127
ContributionsGreat Britain. Ministry of Agriculture and Fisheries., Small Pig Keepers" Council.
ID Numbers
Open LibraryOL14287166M

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That said, this book does have it's place in the library of anyone raising hogs and curing their own meat. There is a lot of useful information about feeding pigs, their anatomy, and butchering, as well as a lot of good background information on what actually happens during curing and smoking, which is very useful to refine your curing techniques/5. Ham and bacon, pork products cured with a combination of salt, nitrites or nitrates and seasonings, can be made at home. Curing hams the old way takes months if the ham is smoked. Bacon can be ready in less than two weeks. Experts recommend against using salt alone as a cure as the meat may spoil.   Originally published in the s, this is a complete guide to the home curing of bacon and ham. Contents include: Utilisation of the Different Parts of the Pig - Body Proportions and Breed Type - Priciples of Breeding in Relation to Curing - Care and Management in Relation to Curing - Slaughter - Inspection of Offals and Carcass - Methods of Cutting - Premises, Equipment, and .   There are two ways of curing meat - a salty brine, or just plain salt. I will share recipes for both. Which method to choose Brine-cured meats are preserved for a shorter time, and also are ready to eat sooner. We chose to cure one leg of ham in the brine, to be boiled for.

  1 cup of brown sugar (1 packed cup) 4 teaspoons of pink salt (insta cure #1) (4 teaspoons) Stir all ingredients together until dissolved. This brine can be multiplied as needed, and if you are doing a whole ham, you will probably need to double s: Making Home Cured Bacon. Spread some cure out on a baking sheet. Firmly press the Pork Belly into the cure on all sides. You are shooting for a nice uniform coating. Place the coated belly into a large Zip-Loc bag and place it flat in the refrigerator. Turn the soon-to-be bacon every other day. This.   Create a smoked ham at home that will put any store-bought ham to shame thanks to this simple, yet flavor packed recipe. The key to creating a ham like the ones you normally purchase during the holidays is the curing process. Without it you won't achieve the same flavor or deep red color of a traditional holiday ham/5(64).   After choosing a pork roast (or several!) to make into ham, the first thing you need to do is brine the ham. Some people call this “curing” a ham — brining is a type of curing. To brine a ham is basically to wet cure a ham. Brining takes several days, and it’s essential to the process of making a good ham.5/5(2).

  Buy Home Curing of Bacon and Hams by Various (ISBN: ) from Amazon's Book Store. Everyday low prices and free delivery on eligible orders/5(3). Turn the bacon over every day in the liquid that will accumulate in the dish. After days curing, wash the salt/sugar mixture off of the pork belly very carefully. Pat the bacon dry with a clean towel and set it on a rack over a baking sheet. Allow the bacon to air-dry uncovered in the refrigerator for 48 hours.   Curing your own bacon isn't difficult and doesn't involve using a skipful of salt either Phil Daoust Thu 17 Mar EDT First published on Thu 17 Mar EDTAuthor: Phil Daoust. of Ham and Bacon. It is not necessary to raise and slaughter your own hogs to cure hams and bacon in your home. Fresh, uncured cuts can be purchased from a slaughter house generally located away from the larger cities. Of cou home slaughtering is an option for some who do. File Size: 1MB.