This recipe outlines the classic dry-curing process for a substantial 14-pound pork leg, transforming it into a savory, shelf-stable ham. By using a simple mixture of rough salt, brown sugar, and saltpeter, you penetrate the meat with flavor while preserving it safely. The process requires patience, involving a three-week curing period followed by drying and optional smoking. The result is a rich, firm ham with a complex taste profile that far surpasses store-bought varieties. This method is ideal for home preservation enthusiasts looking to create a high-quality charcuterie piece for holiday meals or special occasions.
Dry Salt Cure For A 14 Lb Ham
Description
This recipe outlines the classic dry-curing process for a substantial 14-pound pork leg, transforming it into a savory, shelf-stable ham. By using a simple mixture of rough salt, brown sugar, and saltpeter, you penetrate the meat with flavor while preserving it safely. The process requires patience, involving a three-week curing period followed by drying and optional smoking. The result is a rich, firm ham with a complex taste profile that far surpasses store-bought varieties. This method is ideal for home preservation enthusiasts looking to create a high-quality charcuterie piece for holiday meals or special occasions.Ingredients
Directions
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Prepare your curing mixture by combining 2 lbs of rough salt, 1 oz of brown sugar, and 1/2 oz of saltpeter in a large bowl.
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Ensure the 14 lb pork leg (ham) is unskinned and thoroughly cleaned.
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Rub the brown sugar and saltpeter mixture thoroughly over the entire surface of the ham, paying particular attention to the bone ends and any crevices.
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Sprinkle half of the rough salt over the ham, rubbing it in firmly.
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Place the ham on slats in a curing trough or pan that allows brine to drain away from the meat.
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Store the ham in a cool place (ideally 50-60&# 194;°F) and turn it daily to ensure even curing.
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After one week, rub the remaining half of the rough salt over the ham.
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Continue to turn the ham daily for a total curing time of 3 weeks, adjusting slightly based on the exact size of the leg.
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Once the curing period is complete, remove the ham from the salt and rinse it briefly if desired.
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Hang the ham in a draft of warm, dry air for 1 to 2 days to dry the surface.
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If smoking, prepare a barrel smoker with beech, birch, or oak sawdust for a consistent smolder.
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Smoke the ham for approximately 24 hours, maintaining a constant low temperature to avoid cooking the meat.
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After smoking, hang the ham in a temperature and humidity-controlled room to mature for 2 to 3 months before slicing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 36.2kcal
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.3g2%
- Cholesterol 12.0mg4%
- Sodium 326.5mg14%
- Total Carbohydrate 0.3g1%
- Dietary Fiber 0.0g0%
- Sugars 0.3g
- Protein 6.2g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
