Country Hams

Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About
A real country ham is salt-cured and aged. It may also be smoked, but not necessarily so, and it may have some sugar in the cure, in which case it can be called sugar-cured. Most modern curing recipes recommend that you add sodium nitrate or sodium nitrite, or both, and others recommend saltpeter, Prague Powder, and such formulas. Some texts even advise you to buy an injection pump, and offer illustrations on how to use this device. Unless you’re highly experienced, you’ll need an X-ray machine to inject the ham in the right places. Moreover, if you are going to do all this and want to pump your ham full of liquid, you might as well buy one that an expert has “cured” for you.