HiCountry Salt cure

[Bubbas Boys]

The only salt cure I could find is the Hicountry at Rural King. We are wanting to cure one of our fresh hams for Thanksgiving. There is no direction on the package. I was wanting to brine it. Anyone know how I go about this? Thanks!

[fishhead]

You may want to look at this recipe.

Pork shelf life

[calliemoonbeam]

Here's the Hi-Country website page that has PDF files you can download for instructions on every product. Since I don't know which particular one you have, I couldn't link it directly.

http://www.hicountry.com/products/lo...-instructions/#

However, on this page the brine mix only lists instructions for fish or game birds. From what I've read, brining a fresh ham will make it more like pork loin than ham. But since you said salt cure, maybe I'm misunderstanding. I'm newly into this whole curing/charcuterie thing, so don't quote me, lol, but maybe someone else can advise you. Good luck!

[ceresone]

When my ex and I used to run a locker plant, our hams were cured for months, not days

[Sawmill Jim]

Originally Posted by ceresone

When my ex and I used to run a locker plant, our hams were cured for months, not days

Yep you are correct

Take a look at this

YouTube

[michael ark]

What are you using in particular?

[Bubbas Boys]

It says Hi country Domestic or wild game curing salts. It says how much to use per lb of meat but no direction to how long or what to do after you let it sit in it.

[sagecreek]

When my ex and I used to run a locker plant, our hams were cured for months, not days

There's a difference between a country ham and a city ham. I think Bubbas boys wants to make a city ham, and there's noting wrong with that.

[Sawmill Jim]

Originally Posted by sagecreek

There's a difference between a country ham and a city ham. I think Bubbas boys wants to make a city ham, and there's noting wrong with that.

In that case it is done made Just knock the hair and hide off the hog then cook it Some just knock off the hair .