Making Picnic Ham with DIY Curing Spice Recipe
1.3 هزار بار بازدید -
6 سال پیش
-
Homemade picnic ham is always
Homemade picnic ham is always a very special treat and an all-around favourite for picnic lunches, sit-down dinners, or any occasion you could think of. It's juicy, delicious and versatile. This ham is prepared in the style of Irish or British gammon ham and is wonderful roasted in the oven or smoked over a barbecue stove.
How I prepare picnic ham:
Prepare picnic ham by removing bone from pork shoulder and slicing criss-cross lines on the skin. The slices should pierce through to the meat. For every 454g (1 pound) of ham, use 15 grams of curing spice (recipe below) and 15ml or 1 tbsp of Morton's Tenderquik Curing Salt. Applying the curing salt and spice to the dry surface of the meat and refrigerate. I cure mine for 5 days. For hams that are large in size, try injecting the brine for better and safer interior curing. Please check out the Morton Tenderquik website for detailed instructions and read about the safety procedures for meat preservation before attempting to cure your own meat.
Curing Spice Recipe (makes 300 grams, 30 grams for every kilo of meat):
1 cup castor sugar
1 tbsp blackstrap molasses
2 tsp grated nutmeg
1 tbsp ground cinnamon
2 tsp cardamon cpowder
1 tbsp ginger power
1 tbsp mustard powder
1 tbsp yellow mustard seeds
1 tbsp coriander powder
2 tbsp onion powder
2 tbsp chili flakes
1 tbsp clove powder
2 tbsp black pepper
3 bay leaves
#bbq #ham #traditionalcooking
How I prepare picnic ham:
Prepare picnic ham by removing bone from pork shoulder and slicing criss-cross lines on the skin. The slices should pierce through to the meat. For every 454g (1 pound) of ham, use 15 grams of curing spice (recipe below) and 15ml or 1 tbsp of Morton's Tenderquik Curing Salt. Applying the curing salt and spice to the dry surface of the meat and refrigerate. I cure mine for 5 days. For hams that are large in size, try injecting the brine for better and safer interior curing. Please check out the Morton Tenderquik website for detailed instructions and read about the safety procedures for meat preservation before attempting to cure your own meat.
Curing Spice Recipe (makes 300 grams, 30 grams for every kilo of meat):
1 cup castor sugar
1 tbsp blackstrap molasses
2 tsp grated nutmeg
1 tbsp ground cinnamon
2 tsp cardamon cpowder
1 tbsp ginger power
1 tbsp mustard powder
1 tbsp yellow mustard seeds
1 tbsp coriander powder
2 tbsp onion powder
2 tbsp chili flakes
1 tbsp clove powder
2 tbsp black pepper
3 bay leaves
#bbq #ham #traditionalcooking
6 سال پیش
در تاریخ 1397/11/13 منتشر شده
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