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Would the process for curing a ham be about the same as the one for curing bacon? I don't have access to fresh pork belly at the moment(or Ruhlman's book), but I do have a couple of hams kicking around in my freezer that I've been meaning to cure for a few months.
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Jan 7, 2012 01:23
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Huge_Midget posted:Did you order it from Ossian? They have the best price on belly that we've found here in Fort Wayne. P.S. Brian and I just got two 3lb jowls. Jowl bacon and guanciale time! Count me in as curious too. $4.00 per pound at Jamison's is too much to pay, but I didn't really know where else to look, unless I wanted to buy a whole hog for which I don't have freezer space. EDIT: I should mention I've got my first bacon cooking in the oven right now. I cured it with the basic cure and added in pepper, maple syrup, juniper berries and for the hell of it, a vanilla bean plus its scrapings. We'll see how it went in a couple of hours. Meaty Ore fucked around with this message at 21:10 on Jan 29, 2012 |
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Jan 29, 2012 21:02
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GrAviTy84 posted:A full blown ham is admittedly a pretty ridiculous first charcuterie project though. A whole ham was the third curing project I tried, after some bacon and a corned beef brisket. I would recommend a wet cure if it's somebody's first time doing a ham--it's similar to curing a corned beef, but with a (much) larger cut of meat. I managed to smoke mine on a Weber grill and it came out marvelously. Took goddamn near forever though. Meaty Ore fucked around with this message at 08:50 on Dec 6, 2014 |
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Dec 6, 2014 08:43
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