Feral wrote:...the salt content will probably still be really high. Maybe too high...
Bryant RedHawk wrote:Salt curing hams is really pretty easy but it isn't fast. First you need to prepare the ham by trimming and patting the meat dry with towels (paper ones are fine). Next you coat the ham with salt (coarse, kosher type) and set the ham(s) in a cool space covered with the salt.
You will check on your hams every few days, making sure they are still covered with the salt, continue this process for 2 weeks.
At the end of the two weeks of salt cure you lift the ham(s) and rinse all salt off them, cover with cheese cloth and hang them in an area that has a fairly consistent temperature around 40 degrees f.
It is helpful to have this space well ventilated. The hams will live here for at least 6 months and with proper conditions you can age them up to 6 years.
Some people like to do the salting cure then give them a cold smoke prior to hanging them in the cold storage space.
With out the smoking, you will end up with a product that can be eaten as is (thin slices will taste best).
The Spanish area (Spain and Portugal) is where this type of curing is best known but the Italians, French and Germans are also masters of salt curing meats.
Bryant RedHawk wrote:hau Jeremy, If you are preserving meat aren't you treating it? I don't understand your statement.
The salted pork in that video seems to be more modern than the charcuterie I was describing, which has been practiced for at least 800 years and most likely far longer.
Maureen Atsali wrote:I'm a little worried, because a lot of these posts mention keeping the hams in a cool place... and I don't have a place that is consistantly cool.
I know nothing about meat-preservation, I'm a complete newbie, and a rather timid one at that. I don't have access to good medical care if I happen to mess it up and get food poisoning!
Wes Hunter wrote:Confit is a great preservation technique--easy and delicious. Most commonly done with ducks and to a lesser extent geese, but I made some venison confit (with lard) that turned out pretty well. The biggest trick, I think, is not over-salting, which is easy to do if you leave the salted meat even one extra day before cooking. Duck confit makes a great, quick meal (preferably with a hunk of bread, some pickles, a slice or two of cheese, and maybe a green salad), perfect for busy summer days.
John Polk wrote: Sausages were created around the world to utilize the lesser cuts in a form that could be kept without refrigeration.