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Country Discussion Topics
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Home-cured ham and bacon
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Donna from Mo    Posted 12-02-2004 at 09:38:12       [Reply]  [Send Email]
Cliff worked for a small country butcher shop for 20 years, so he knows the basics of butchering; and he knows how the butcher shop cured their hams and bacon. However, we've never tried doing it here at home. We have two pigs that will be ready to butcher in a couple of months, and he asked me to start assembling information on curing meat. If any of you have info, or good websites to suggest, we'd greatly appreciate it. Will we need a smoker of some sort?

Ohio/Bob    Posted 12-02-2004 at 15:10:25       [Reply]  [Send Email]
clean the ham's like you would for smoking, then cross-cut into 1-3/4" thick pcs.(leave the bone in the ham)wrap and freeze, put in crock pot as needed. about 2 hrs before the ham is done add sour-kraut. eat the first meal. then chip the left over ham and put on toast for the second meal the ham meat will look like pork-chop meat white.

Linda/Utah    Posted 12-02-2004 at 13:36:27       [Reply]  [No Email]
My butcher in Montana used a maple cure for bacon and ham that I really liked. When we moved to Utah, I didn't care for the cure the local butcher used, so I contacted the MT butcher, found out what he used, and ordered a batch of the dry cure from the wholesaler back east (or upper midwest? I'd have to get the box out to remember who the mfg. is). We had to order something like 50# of it, but it's easy to use, per the MT butcher's instructions. Rub the cure on the meat, inject a brine made from the dry cure and water carefully into larger cuts as well as rub on the outside, wrap in plastic and place in the refrigerator for 5 to 7 days. Remove from plastic, rinse well, and cook or freeze for later use. It is very important to inject the meat thoroughly, especially along the bones. We bought a stainless steel syringe made for injecting cure into meat. If an area is missed during the injection process, that piece of meat will go bad. I believe the dry rub penetrates no more than an inch.

Rickstir    Posted 12-02-2004 at 11:56:03       [Reply]  [No Email]
Be very careful. If you do not cure the meat correctly it can be very dangerous. You'll probably do alright if you follow directions. The Encyclopeida of Country Living has a lot of stuff on this.

SteveB    Posted 12-02-2004 at 10:25:09       [Reply]  [Send Email]
It can be done without a smokehouse if you use liquid smoke. This is how most of the meat in the stores is done. If you are going to take the time to do it yourself, do it right and use a smokehouse. I built mine using an old freezer. It's currently made frome a chest freezer standing on end but I recently recieved an upright so I will be rebuilding it. To control the temperature I heat it with a single burner propane stove controled with a furnace valve and thermostat. Smoke is generated using an electric hot plate with hickory moistened hickory sawdust. Cost me less than $100 to build. The link is for a decent source supplies though a little pricey.

Manitoba    Posted 12-02-2004 at 09:54:12       [Reply]  [No Email]
We cure our own pork and like our product. We do hams and bacon and farmer sausage. We built our own smoker from an old wooden grain bin and old cast stove. We use dried apple or maple for the wood. Soak the meat in a salt brine, weak mind you cause we all have high blood pressure haha..
Trial and error will get it the way you prefer..
Good Luck

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