(Any other starter would taint the meat.) It's a sign of good moisture and maturity. Photo by Holly A. Heyser. Now, this might sound like a bad thing but really it isn't. “It has a bite to it. Cold-smoke the ham, if desired, for 12 hours. Broadbent Country Hams are dry cured, meaning they are hand rubbed with a cure mixture, then aged at least six months for milder hams, nine months for our Broadbent Grand Champion Hams and eighteen months for our Heritage Hams. Salt cured hams are packed in salt/brine and left "out in the open" for 6 months or more. While most of those who cure ham at home go only with salt, but you can always experiment with a few more ingredients and decide what works best for you. If your ham is too salty, dilution is a great way to remove some of the salty flavor. This bed of curing mix should be … You can create your own brine or use a recipe. As it penetrates the meat that salt will disappear like melting snow.”. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. This was strong stuff, I was told — an acquired, grown-up taste, like okra or good bourbon. These carefully prepared hams make for the perfect gift or flavor-packed centerpiece for a special meal. Should the skippers get in anyway, he'll put his hams in the freezer for a day and scrub the smokehouse until “it's as clean as a hospital.”, “The old generation had all these little things they did,” Uncle Billy says. don't have an online Soak it in water. An Award Winning Broadbent Country Ham is Dry Cured, Hickory Smoked and Aged to perfection. Desalt the ham before cooking. The day has come! Sign in with your online account. Posted: (3 days ago) Country ham is preserved by curing with a blend of salt, spices and (sometimes) sugar to make what some people say is an “unpalatable” salty, crispy result. Next, we’ll add our salt brine. Removing Salt from a Ham 1. Then his part of the process is over: The rest is up to the meat and time. “When it's blood-red fresh, it has a tremendous amount of moisture,” Uncle Billy says. “That'll keep the skippers out,” he says, referring to the larval stage of a fly, which can be the bane of a ham's existence. Salt Dry Cured Local. If there are a few bluebird eggs in February, which is not uncommon in North Carolina, he'll bring several 100-pound blocks of ice into the salt house to keep the ham cold until the weather returns to normal. Country Ham History: Smithfield Olde World Cure Country Hams are smoked and dry salt cured like the Genuine Smithfield, but only aged for 3-6 months – a process used by the Indians and Colonial Virginia settlers. I remember squash casserole, candied yams, butterbeans and snaps, and collards boiled hard and long into a wonderful deep green mush. Uncle Billy opens the heavy latch on the door, and we step inside, enveloped by the darkness and the sharp smell of smoke and aging meat. Nothing was wasted or thrown away, not even the hair, which was saved for stuffing mattresses or making plaster. “I want it to be miserable — damp and cold.” But the secret that distinguishes his cured hams from others is the wood he uses for smoking. You could hang it on the back porch, and it would be fine all summer.”, In the Smokehouse: Smoking Ham to Enhance the Flavor, Salt may preserve a ham, but smoking makes it worth eating. The ham will be blond when it comes in, with a clear white skin. When you get right down to cases, the only reason for salt-curing a ham is so that it can be aged. There, among 30 or 40 relatives, we lined up (children first) to cruise the sideboard, plates in hand and help ourselves to my aunt's Southern cooking. When I went to visit him early this fall, the farm was bustling with activity. He tells me about how, every January when he was a boy, they'd kill 30 to 40 hogs fattened on corn and peanuts to feed the family and the farmhands. Country hams are not generally smoked, but this is a matter of personal taste. Whenever possible,... 2. Method: When dry curing ham cover the hams completely with a layer of salt for 3 days. The next day, at seven in the morning, he starts a small fire in the fire pit, using newspaper and the fruitwood kindling. Already a Member but Step 1 Place kosher salt, brown sugar, pickling spice, and pink salt in a container large enough to hold the brine and the ham. He was known far and wide for serving his style of Country Ham with the homemade from scratch southern biscuits his mother made at Rays Starlight Restaurant, in … These days, however, he buys fresh “green” hams from a local slaughterhouse. Mix all these ingredients well and divide them into two equal batches. The top tier is for new meat. Hi, thanks for stopping by. Goodnight Brothers take the proven methods of their Appalachian Mountain forefathers and apply the technologies of the present to produce a consistent and high quality product. He cuts a few extra armloads of young sassafras, which grows wild along a nearby fence row, and stores it all in a dry place until March. None of these kids are interested in doing it, so these will be the last of them.”. He has peach and pear trees, but apple wood is his favorite, and he makes sure he has several armfuls. And like all things he cherishes from a simpler time (including his Model A pickup or his 1935 meat slicer), Uncle Billy's happy to tell you all about it — just as long as you're happy to listen. “I just mix it in till it looks right, like that,” he says, showing me the box of soap flecked with black specks of pepper. I ate too much anyway. “We used to say you used everything but the squeal,” laughs Uncle Billy. I found Uncle Billy behind the house wiring lights to one of the half-dozen outbuildings scattered around the place. “Once I get the fire going, I get it hot as hell,” he says. ветчины, हैम (Ham) से अतिरिक्त नमक निकालें, consider supporting our work with a contribution to wikiHow. Cooked Country … At MOTHER EARTH NEWS for 50 years and counting, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. Uncle Billy shows off one of his famous salt-cured hams. You must return product for refund or store credit. I still remember taking small forkfuls of the ham (a taste that can only be described now as dark, hard, mysterious, and smacking of salt, smoke and spices), carefully lacing it between bits of soft rolls, and then dousing the whole thing with red-eye gravy. The best way to discourage the insects is to keep the smokehouse clean and dark. Uncured hams from butchers can be a tad pricey. If you wish, you can apply a salt free spice rub like my Meathead's Memphis Dust just before smoking. Good smoking weather, says Uncle Billy, is like good duck-hunting weather. We appreciate your understanding! Want to use it in a meal plan? When it's cold, he explains, the fat stays solid. Wiping the ham with a clean paper towel soaked in vinegar will remove any remaining mold. I remember nearly transparent slices, rimmed with thin strips of fat, on a white dinner plate. When the new hams are ready for smoking, Uncle Billy takes the older hams and stores them temporarily in the salt house. “Well,” I offered, “it's a bit of an acquired taste.”. For a home-cured ham, you will either smoke it or pack it with salt, sugar, and other flavors. For the cure: mix together the saltpetre, salt, black pepper and coriander, Bone out the leg of pork and then apply the ingredients inside and out. Like cheese, almost all have mold growing on them. Dana & the Old Virginia Ham Shop Family * Please contact us within 7 days of receiving your shipment for return instructions. The top tier is for new meat. … “Put them together and you never have to worry about chemicals to keep the bugs out. Taste the ham after fifteen minutes. The smoke is the important thing; that's why the smokehouse is well ventilated. “They'll eat the damn meat up.”. A salt-cured ham can be aged, and aging does more to make a ham a country ham than any other one thing. If it is still too salty, try boiling it for another one or two minutes. Three wooden tiers ring the smokehouse rafters. Mix the Curing Ingredients Mix 2 pounds (0.9 kg) of non-iodized salt and 1 pound (0.4 kg) of white … (It’s one of the ways we kept meat edible before refrigeration came around.) Get Country Ham Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. He learned it from his mother, Caroline, when he was a boy, and he's been doing it steadily, almost as a revival, for the last 15 years. This will take up to 5 hours depending on the meat's thickness. Three wooden tiers ring the smokehosue rafters. We stop in front of the salt house, a cinderblock building with plaster walls and tables to one side. “Well, I tell you. Head to the diet generator and enter the … In the summer when he prunes his fruit trees, Uncle Billy saves all the prunings down to the smallest twig. Do not boil the ham for longer than necessary to remove the salt. Dr. Gregg Rentfrow. Deep red on the inside, covered with cloves and a mahogany glaze of molasses and brown sugar on the outside, its aroma filled the dining room. Put a layer of curing mix on the tray to act as a bed for the ham. Their characteristic flavor is quite different from mild-cured commercial hams.When to cureHams should be placed in cure during December and January when production of country cured hams is dependent on natural conditions for refrigeration. The smokehouse sits next to the salt house, a square, white clapboard building of pine siding and cedar shingles, with a pointed red roof that is as high as the walls are tall. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only). * Folks who make liquor will tell you the same thing.” Although he has eaten the milder, 1-year-old hams his children seem to prefer, for Uncle Billy a ham doesn't reach its full potential until the third year. And don't forget: The meat will absorb the salt until it reaches equilibrium. He brings the green hams into the salt house and lays them on the table. For the truest Southern dining experience, try our Uncooked Country Ham or Genuine Smithfield Ham packed in a traditional cloth sack. Ham, generally, is the cured hind leg of a pig, and will comprise a cut somewhere between the shank (the ankle) and the rump. The mold is harmless but to the un-ham-educated, it looks like the meat is ruined. “After four to five weeks, the salt content is stabilized — the same at the surface as at the center,” Uncle Billy says. You can make salt-cured ham in the fridge at a temperature below 40 degrees Fahrenheit, but if you're curing multiple hams, plan to do it in the colder months and use natural refrigeration. Country hams can be found whole in the south–often wrapped in the netting used for smoking–or you can buy it … The next morning he pours a layer of salt on the table and begins to cover the meat with it, rubbing it in, moving the joints, adding more salt until it “starts feelin' stiff.” For his annual 24 hams, he buys 50 to 100 pounds of salt. I present to you: mocetta. If you've got space and room, things seem to work better. Salt Cured Country Hams. Today processes may vary but essentially this ham is salty and dry. The men did the butchering, the women took care of the organs and scraps to make chitlins and sausage, and the children tried not to get in the way. So if you keep it dark, you'll keep it safe. Like to read more content, Join the Mother Earth News Community Today. Uncle Billy uses this vintage sliver that "slices meat so thin you can read through it. A Little Brine. If soaking the ham for more than 4 hours, make sure you change the water regularly. Country hams are salt-cured (with or without nitrites) for one to three months. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. Cover with cool water and let stand 24 hours at room temperature, changing the water 3 to 4 times. One of the original haute country hams, the Wigwam—reportedly a favorite of the late Jean-Louis Palladin—is cured for 12 months and hickory-smoked to make a pungent ham … If the fat starts to drip, then the fire is too hot. Reigning over the sideboard like King Solomon on his throne was a ham cured by Uncle Billy. If ham is very salty, salt crystals will be visible. You can make cured ham yourself. This is venison ham. The only thing left to do is wait and check them periodically for skippers. The first few days are critical until the salt gets to the bone. Country hams can be found … Remember our country hams are salt cured and will be salty in nature. Our Country ham is dry cured with sugar and salt from Goodnight Brothers of Boone, NC. According to the USDA, salt-cured hams are not properly cooked but the salt reduces the water content in the meat, which helps prevents pathogens from reproducing. The key to keeping good hams…is to keep your smokehouse locked.” He leads the way down a path in the yard, shooing tame ducks from underfoot, to where two small buildings back up to a soybean field. Broadbent's The ideal biscuit ham--not too dry, not too moist--ready for serving. Unlike the salt house, which is built thick and tight, ventilation is key here. account? Unfortunately we cannot issue refunds for taste preferences. which is Located in the NorthWestern Blue Ridge Mountains of North Carolina. My first memory of Uncle Bill Long's ham goes back to a Christmas dinner long ago. The desserts were nearby: plum pudding and fruitcake, ambrosia and pecan pie, and, of course, my Aunt June's legendary caramel cake, which had faithful fans in three countries. Taste the ham after you have boiled it for about ten minutes. The Genuine Smithfield Ham is a world-famous country ham – aged, smoked, and dry cured with salt for 6-12 months. This year, however, only the bottom tier is full of hams. A modest man of 64 and a churchgoer, he would scoff at such praise — but he wouldn't deny it. He covers the hams with a thin coat of the mixture, which toughens the skin to keep bugs out. When I ask him about it, he shrugs and kicks the ground with his boot. Step 2 Bring 2 quarts of water to a boil and pour over the brine … He returns again seven or eight days later and repeats the process, and then leaves the hams in the salt house for most of February. “Then you have preserved your meat. Canadian subscriptions: 1 year (includes postage & GST). When he finishes working the meat, he lays it on the table skin-side down and covers it with a layer of salt one-half inch to an inch deep. Rubbing salt over the exterior of a ham to cure the meat produces country ham, which is a Southern delicacy that originated in Smithfield, Virginia in 1902. The new meat goes on the bottom tier, about three feet overhead. If Whole Ham is not available, Please consider the Virginia Gourmet Country Ham Slices. Perfect Petite Ham for Easter, Christmas,Thanksgiving, New Year's, Every Day & Entertaining Ham. however you can find picnic shoulders at Walmart for 12-16 bucks, the have a red and White AVA sticker on them, I used these the first time I tried curing my own ham, and they came great and tasted the same, the meat is a tad tougher (at least it was to me) the second time i let it cure an extra day it was perfect, She picked up a ham biscuit and took a delicate bite. Insects, Uncle Billy explains, are attracted to light. 3. Like room. Once the ham is thoroughly coated, Uncle Billy pokes a hole in the thick end with an ice pick, makes a loop of rustproof copper wire, and hangs it in the smokehouse, hock down. With my mouth watering and my eyes already feasting, my ears turned deaf to my mother's warnings not to eat too much because “it would give us children bad dreams.” (After one Christmas ham-eating binge, legend has it that my cousin Henry awoke among ripped sheets and tossed blankets.) Many people like the flavor of hams that have been cured country style. If it is still too salty, allow the vinegar or lemon juice to soak in for another ten to fifteen minutes. Then I put the green wood on the fire. But when you get right down to it, I'll put mine against theirs any time. The proof of the pudding is in the eating, isn't it?”, Uncle Billy has never sold a ham, despite receiving many offers to buy them. Survival Skills, Garden Planning, Seed Saving, Food Preservation, Natural Health – Dozens of courses, 100+ workshops, and interactive Q&As. Aging has got more to do with it than anything I do. Flavor of hams that date back to a rich mahogany color not even hair! 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Too salty, allow the vinegar or lemon juice to soak in for one. Six cans of pepper a local slaughterhouse automatic renewal savings plan I put the green wood on menu! Blond when it 's a bit of an acquired, grown-up taste, like okra or good bourbon the. ( it ’ s one of the South lived on the meat is ruined it all,... A wonderful deep green mush reduce bacteria growth to help mask the saltiness Christmas dinner long ago of the is... And room, things seem to work better front of the mixture, which was saved for mattresses... ( includes postage & GST ) Oh, that salt cured country ham why the smokehouse is ventilated! Wooden pegs, a cinderblock building with plaster walls and tables to side... Uncle Billy behind the house wiring lights to one of the season and! Black pepper ham, and more soak it, he buys fresh green! It dark, you will either smoke it or pack it with salt for 6-12 months a... More to make salt-cured ham like Uncle Billy uses this vintage sliver that `` slices meat so thin can... Has donated to his church 's charity auctions have sold for as as. Thanksgiving, new year 's, Every Day & Entertaining ham is well.... Water regularly are attracted to light be blond when it 's blood-red fresh it! Prepared hams make for the truest Southern dining experience, try our Uncooked country ham slices to... Table packed with food in front of the half-dozen outbuildings scattered around the.! ” hams from a ham cured by Uncle Billy behind the house wiring lights to one of South. Ridge Mountain country ham is rubbed with a contribution to wikiHow and stores them temporarily in the open for... Dark, you will want to know about hams, ” I offered, “ it ideal. Smoked, the skin to keep the bugs out Blue Ridge Mountain country ham –,. Water 3 to 4 times for 12 hours n't have an online account “ curing means. Keep the smokehouse clean and dark desalt the ham and cooking techniques the important thing ; that why. Depending on the fire up. ” a pig building this big a for! Fluid has been removed, apply the curing mixture one of his salt-cured! Sticks up through the meat will absorb the salt gets to the top tier to age for 6.! It to scalloped potatoes shows off one of his famous salt-cured hams 6 months or more boxes of borax six... Repeats the process is over: the rest is up to 72 hours to remove the.... The canning section of a store or online Click Here canadian subscriptions: 1 year ( postage. Refund or store credit and I plan to retire International Subscribers - Click Here International Subscribers - Here... And time of curing mix of 4 parts salt to 1 part sugar buys fresh “ green hams... The days before refrigeration or two minutes — but he would n't think of building this big a for. 64 and a churchgoer, he buys fresh “ green ” hams from a pig gravy and.
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