Curing hams, a time-honored preservation technique, allows for the enjoyment of flavorful and succulent meat over an extended period. Mrs. Lestlie’s traditional recipe presents a tried-and-true method for curing fine pork hams, ensuring that the meat remains delicious and tender.
The process begins with a carefully crafted brine, blending coarse salt, brown sugar, saltpetre, soda, and water. The brine is boiled and skimmed before being poured over the pork, which has been meticulously rubbed with red pepper. This infusion of flavors creates a well-balanced and delectable taste profile.
To achieve optimal results, the hams and tongues are left to rest in the pickle for a period of eight weeks, allowing the flavors to penetrate the meat thoroughly. Before smoking, the hams are hung up and dried for several days, ensuring the ideal texture and moisture content.
Once dried, the hams are securely sewn into cases, completing the curing process and sealing in the rich flavors. The cured hams are now ready for storage, promising a delightful and savory dining experience in the months to come.
Mrs. Lestlie’s recipe for curing hams reflects a time-honored tradition, preserving the art of culinary expertise and ensuring the pleasure of savoring delectable and tender meat.
INGREDIENTS:
- 100 pounds of fine pork
- 7 pounds of coarse salt
- 5 pounds of brown sugar
- 2 ounces of saltpetre
- ½ ounce of soda
- 4 gallons of water
- Red pepper (for rubbing)
PREPARATIONS:
- In a large pot, combine coarse salt, brown sugar, saltpetre, soda, and water to create the brine.
- Boil the brine and skim off any impurities.
- Rub the pork hams all over with red pepper.
- Pour the cold brine over the pork, ensuring it is fully submerged.
- Allow the hams and tongues to remain in the brine for eight weeks.
- Hang the hams up and dry them for two to three days before smoking.
- Sew the cured hams securely into cases for storage.
YIELD: The recipe for curing hams typically yields a substantial quantity of cured meat, suitable for long-term preservation.
SPECIAL INSTRUCTIONS:
- Follow strict hygiene practices during the curing process to ensure food safety.
- Monitor the drying and smoking process carefully to achieve the desired texture and flavor.
TIPS:
- Experiment with additional herbs and spices in the brine to personalize the taste of the cured hams.
- Serve the cured hams thinly sliced for sandwiches or as a centerpiece for a hearty meal.
In conclusion, the art of curing hams, as presented by Mrs. Lestlie’s traditional recipe, allows for the preservation of fine pork in a flavorful and tender state. The brine, a carefully crafted mixture of coarse salt, brown sugar, saltpetre, soda, and water, imparts a well-balanced and delectable taste profile to the meat.
Rubbing the pork hams with red pepper enhances the flavors, while the eight-week immersion in the brine ensures thorough penetration of the seasoning. Hanging the hams up for several days to dry before smoking contributes to the ideal texture and moisture content, culminating in a savory and satisfying dining experience.
The final step of sewing the cured hams into cases completes the process, sealing in the rich flavors and ensuring long-term preservation.
Mrs. Lestlie’s recipe for curing hams showcases a time-honored tradition, preserving the art of culinary expertise and offering the pleasure of savoring delectable and tender meat. The cured hams can be enjoyed in various ways, from thinly sliced sandwiches to the centerpiece of a hearty meal.
In conclusion, the process of curing hams reflects a timeless technique, capturing the essence of preserving and savoring the richness of fine pork. Mrs. Lestlie’s recipe pays homage to this culinary tradition, guaranteeing a memorable and delightful dining experience.
