wet curing ham - possibly gone wrong ? - Similar Threads

Register / Login

permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums

this forum made possible by our volunteer staff, including ...

master stewards:

Carla Burke
John F Dean
Timothy Norton
Nancy Reading
r ranson
Jay Angler
Pearl Sutton

stewards:

paul wheaton
Tereza Okava
Andrés Bernal

master gardeners:

Christopher Weeks

gardeners:

Jeremy VanGelder
M Ljin
Matt McSpadden

Other threads similar to wet curing ham - possibly gone wrong ?

food preservation

Are nitrites and nitrates bad for you?

18 replies 2

charcuterie

Possible problem with prosciutto -- a concerning smell

35 replies 4 6

food preservation

Preserving meats and eggs

0 replies 1

charcuterie

Dry curing bacon, and preserving pork without electricity

12 replies 1 4

food choices

Curing Meats

10 replies 1 6

cooking

what's for dinner?

229 replies [ 1, 2, 3, 4, 5, 6 ] 1 82 40

food preservation

What do you think about Nitrates?

5 replies 2

charcuterie

Have we just ruined our prosciutto and brined ham in the first 14 hours?

5 replies

homestead

Storing Salt pork

2 replies

butchery

Any tips on turkey processing and preparation?

42 replies [ 1, 2 ] 1 8 11

wheaton laboratories

permaculture kitchen

101 replies [ 1, 2, 3 ] 2 20 14

food preservation

Dry Salt Cures for Meat

45 replies [ 1, 2 ] 1 3 8

charcuterie

Uncured Bacon, Hams, etc...

11 replies 2 3

paul wheaton's permaculture podcasts

Podcast 260 - Homestead Butchering Q&A

3 replies 6 1

food preservation

Curing ham in wood ash - easy to do, tender and superior taste to dry curing or smoking

3 replies 2

food choices

Nitrates, celery nitrate, or no nitrates in cured meats?

7 replies 6

books

The Ethical Meat Handbook by Meredith Leigh

8 2 5

pigs

Bringing pigs to a slaughterhouse, bringing back pork...in relation to aging meat

20 replies 2

food preservation

question on curing store bought ham

0 replies

cooking

If I have $100, should I buy one crock or one hundred jars?

36 replies 1 2

frugality

Uses for granite countertop pieces

13 replies 2 1

charcuterie

Part of Prosciutto turned green and soft

7 replies 2 1

charcuterie

Bubbles in my bacon cure

7 replies 1 1

cooking

Butchering and meat prep questions

13 replies

food choices

Processed meats (including bacon) and cancer

14 replies 1 1

food preservation

Salt cure ham hocks

4 replies 1 1

fermentation

Pros vs Cons of Dry Salting Method for Fermenting Vegetables and Fruit (High Salt)

14 replies 10 2

food preservation

Nesco Food Dehydrator & Jerky

14 replies 3 1

charcuterie

wet curing hams-slimy

4 replies 1

cooking

Brine for corned meat

3 replies 3 1

pigs

Can Jamon Iberico de Belotta be Reproduced with Any Mast Crops Other than Acorns?

24 replies 2

food preservation

Salting meats

17 replies 4

ducks and geese

Cured Duck/Duck Prosciutto Without Nitrates

6 replies 3

fermentation

Giardiniera - lacto-fermented garden veggies

11 replies 2 5

pea

D. Logan's PEA Development Thread

91 replies [ 1, 2, 3 ] 1 4 35

fermentation

replacing nitrates in summer sausage recipe

9 replies 1

paul wheaton's permaculture podcasts

Podcast 235 - Review of a Pig in a Day

1 12 4

cooking

What else can I cook at 350F for one hour?

18 replies 2

charcuterie

Doing my first pig this week

10 replies 10

pigs

future pig pasture

19 replies 10

food preservation

Preserving Olives (curing olives)

18 replies 10 5

fermentation

fermented cucumbers - super sauce for cooking!

5 replies 2

food preservation

preserving food with salt

38 replies 8 9

food as medicine

My Experience Eating Nothing From Plants, aka Zero Carb

150 replies [ 1, 2, 3, 4 ] 5 11 15

paleo

raw paleo, raw meat, anyone?

57 replies [ 1, 2 ] 1

fermentation

making prosciutto?

10 replies 1

food preservation

Making Jamon Serrano or proscuitto

15 replies

pigs

How to tell when to butcher.

4 replies 1

pigs

Upcoming Pig Butchering- "Pour-scald" or "Dip-scald"?

8 replies 3 1

pigs

What are your favorite pig heart, kidney and liver recipes?

4 replies 1