Home cured Ham Recipe. Dizzy Pig BBQ Recipes. Fantastic recipes for the grill, smoker or in the kitchen. Dizzy Pig Home Cured Ham II Using the Formula for Success curing method. by Qfan A re-working of the most popular Dizzy Pig curing project to date. Dizzy Pig Home Cured Ham II Author: Qfan Recipe type: Curing Cuisine: Pork One fresh pork ham (leg), skinned and trimmed of most fat (but leave a layer for flavor), will probably weigh 15-20 lbsWater to cover pork leg completely and snugly in a non-reactive brining vessel (such as a food grade pail or small cooler), plus extra for injectingSalt or Morton’s Tender Quick at 3% of project weight*Sugar (light or dark brown recommended) at 2% of project weight*.05 oz ‘pink salt’ per pound of project weight* (use only in conjunction with straight coarse sea or kosher salt.
In a large stock pot, add water (can use half of necessary amount to infuse ingredients and add remainder as ice cold water later to facilitate cooling), salt (or Tender Quick if using), sugar, cure (if using), pickling spice, Dizzy Pig rub and garlic. Ingredients for brine. Best. Pork Recipes - From chops to tenderlion to ham, all the recipes you need to grill or smoke pork. From pork chops to pork tenderloin to ham, all the pork recipes you need to grill or smoke great a great piece of pork. Top 10 Pork RecipesPork is one of the most popular meats to hit the grill or smoker. From chops to whole hogs, pork is definitely something that benefits from smoke and flame. These recipes represent the most popular pork recipes on my site. Not included here are traditional pulled pork barbecue recipes, but you will find some great recipes for tenderloin, chops...
Tomato Marinated Pork KebabsThese pork kebabs are lightly flavored in a tomato and herb marinade. The tomato juice helps to tenderize but does not overpower the flavor of the pork. Adobo Pork KebabsThis simple pork kebab uses pork loin, a less expensive cut than pork tenderloin but with a powerful marinade it is just and tender and loaded with flavor. Tastebud Poppin’ Pork PiccataWith garlic, capers, white wine and Dijon mustard, this twist on a traditional piccata is big on flavor and small on prep. How To Cook A Pork Leg. Also called fresh ham, pork leg is the large whole hind leg of a hog. It is this same cut of meat that manufacturers cure to sell as ham. You can expect a bone-in pork leg to weigh approximately 15 to 25 lbs., suitable for occasions when you are feeding larger groups of people.
You can ask your butcher to provide a boneless pork leg, as well. Try not to let the size of the cut intimidate you. Cooking a pork leg requires just a few steps and is easier than you might think. Choose a pork leg sized appropriately for your occasion. If your butcher needs to order one, talk to him in advance. Preheat your oven to 350 degrees Fahrenheit. Remove the pork leg from the butcher's packaging, and pat the entire cut with clean paper towels until it is dry. Season all sides of the roast with salt and pepper, or you can experiment with any dry rub or marinade that you like. Place the pork leg in a large roasting pan. Insert a meat thermometer into the thickest part of the leg. How To Cure Ham at Home, It's Easier Than You Think! Wet Curing (Brine) Ham Instructions and Tips. Home cured and smoked ham doesn't seem as though it should sneak into any sort of "easy cooking" recipe compilation.
It's something that sounds hard to do, that few people know how to do, and that does take a long time…but home cured ham is actually very easy to make! Home curing your own ham (wet cure) takes just a few minutes of active work and about a week of waiting until you are left with a ham you have preserved yourself. There are two kinds of American ham, of course, wet cured and dry cured. The famous hams of Virginia are dry cured, and they cannot, unfortunately, be reproduced in a week inside your refrigerator.
The hams that you buy pre cooked at the supermarket can – and you can make them better at home. Home curing a ham is quite safe, but you will need to get a hold of some insta cure #1 (also called pink salt or D.Q. curing salt, among other things). This ready to use curing salt is sold as a pre mixed combination of 93.75% salt and 6.25% nitrite. Step 1 Step 2 Step 3 Step 4. Ham, making at home. Jack Schmidling Productions, Inc. 18016 Church Road ~ Marengo IL 60152 Email: jack@schmidling.com Ham is one of the easiest of preserved meats to make. There are as many ways to make ham as there are people who make it but I will present what seems to me the easiest and most foolproof method to produce ham at home.
Ham is made by soaking a piece of pork in a salt brine for a period of time depending on it's weight and then cooking and/or smoking it. Depending on the process, it can be ready to eat or cured for months and cooked as eaten or various combinations in between. The process I will describe is commonly known as "boiled ham" in spite of the fact that it is never boiled. Ham is made from pork and just about any piece of pork will produce what tastes more or less like ham. Traditionally, ham is made from the upper portion of the hindlegs which weigh from 15 to 25 lbs. I have found the most practical piece of meat for home made ham to be portions of the loin. Brine Recipe.