|The Country Ham Book|
|by Elaine J. Harvell|
Good country ham is a delicacy that deserves to be in gourmet company. Dry cured with salt and other natural ingredients and aged to a rich intens...
1 - 6 of 6 for ham brining
This is for ... Drain and smoke. Ham takes between 30 ... new batch of brine. Cool temperature is a key to curing. Repack and time once again from the start.
Prick ham thoroughly with skewer ... 3 days. Mix brine in large cooking ... minutes or until brown. The rye crust can be eaten. Slice very thin for serving.
Cover beans with ... the beans, onions, ham hock, cumin, wine ... chili powder on top of each bowl and add a dollop of sour cream if you can't take the heat.
Wipe inside of ... until mixed. Sprinkle brine over the mass. ... Refrigerate covered. Let garlic salt cling to the top layer - it will mix when served.
For each hundred pounds of ham: Make a pickling brine of ten pounds ... from 2 to 3 weeks. Pieces of bacon in the brine should only be left in for 2 weeks.
Make a salt brine of salt and ... strips of venison ham and/or backstrap that ... does not dry out too much. NOTE: This doesn't last long around our house!
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