Generally done at a low temperature for many hours or days. Dry cured and then cold smoked with beechwood & juniper branches. Black pepper, aleppo pepper, whole garlic cloves, red pepper powder, and cumin are added to the meat before it is ground.

This site is about sharing my passion for the craft of charcuterie, cold smoking, low & slow BBQ, wild game and meat curing.

Jewish American ties are a modern event with this.

Biltong can come in a semi-dried ‘wet’ format or a dry jerky style.

Black Iberian pigs are also the key to the quality & flavors that come with Jamon! Probably a 1,000 variations of this also.

I grew up on this stuff, it’s addictive I reckon. Country ham is a dry-cured ham usually associated with the Southeast United States.

The specialists in Italy cure this quality fat up on a hill in marble. If the cured meat has been prepared properly, it should be safe for consumption. If you want to check out how to make bacon (hot or cold smoked), here is a post I wrote with a whole lot of details and different techniques. In English or German the word means “fat”, I love speck.

Cod is in decline worldwide due to over fishing, like many targeted sea fish, I suggest you use an alternative sustainable species. Yes, it does make wicked bacon. The meat/food and curing traditions are much old than the birth of American I know! Before we delve into the 12 types of cured meats, let’s first examine what cured meat is. Definitely lesser known, it’s a spreadable salumi with a high fat content.

While fresh hams and hams that have been only treated to kill trichinae must be cooked before they can be eaten.

Hams can be ready-to-eat or not. So it can be eaten raw like proscuitto. 50. The term ham refers to the cured leg of pork. I adore this style and it was a privilege to eat this is Norcia, home of cured meats and specially bred pigs.

Originally Bologna got famous for it. I remember buying some reindeer salami when in the region, but I left it in my hosts fridge and never tried it!

It can be glazed/baked to really give a sweet finish that matched the pork beautifully. This is a harmony that is hard to beat! Cured ham has been produced since the Middle Ages, mostly for the tables of the rich, or for seafaring rations.

In some regions of Italy and other interpretations I have seen.

NOTE: Freezer storage is for quality only.

However, unlike most things related to health, uncured meat isn't tough to understand.

Cured & cold smoked, wiki says they were hung around the necks of soldiers on horses so they could eat on the go.

One of the most popular western style at home cured meats, basically same process as bacon.

Though I moderate the butter intake nowadays, pure quality pork fat, dry cured and sometimes with additional spicing.

[1] After that, the remaining hairs on the skin are burned away with fire, after which the meat is wiped to get rid of the carbon deposits.

Yes it has interpretation across the globe.

Super flavor punch for so many dishes, they tend to dissolve and become a flavor enhancer of sorts. So whether the ham is fresh, canned, cured or cured-ready-to eat, be sure to always read the label and handle the ham with the appropriate care and cooking that may be necessary to serve it safely to the family. Leg of prosciutto deboned, I have heard that some say it rivals the parma ham. Cabonara! Great starter project and easy. A pure fat cured meat – Salo is a type of Lardo, but added levels of smoke whilst also spiced differently. 1-3 months of salt curing, and then a long decent cold smoking (or sometimes no smoking). I also mention Gammon to keep the Brit’s appeased.

I believe this is the early origin of jerky.

This information is for educational purposes only. Virginia country hams are considered the best and were loved even by Queen Victoria of England. My father had an interesting pasta sauce he made with garlic, broccoli and anchovy –mighty pungent!

January 5, 2016. A ham may be cured or smoked with the leg bone in it, but the bone is often removed before processing. Hanging around all over Asia, fatty or lean types. Having been lucky enough to learn inside fine dining kitchens through to backyard smoking sessions.

Sometimes the front shoulder is used to make a ham, which is then called a picnic ham or Vorderschinken in German (Vorder- indicates front and Schinken is the word for ham.).

It’s major seasoning are smoked paprika and garlic. Ready-to-eat hams which include prosciutto and cooked hams can be eaten right out of the package. I will put some links beginners guides below. Hams can be fresh, cured or cured-and-smoked. Sounds like it packs an interesting punch. So I have figured out a way of doing it in a normal fridge.

Famous ham styles which are similar to Kochschinken are American Country Ham, which must be cooked; sweet cured "city ham," the kind you find sliced in the deli section; spiral sliced boneless hams, which is just a method of cutting in a continuous piece; and canned ham, which has been cooked in the can and often covered in aspic. For example, salt cured hot or cold smoked bacon.

Uncured hams taste like pork (just like pork chops). Click above for the full breakdown. 50 Examples - Cured Meats, Charcuterie & Salumi of the World, Online Whole Muscle Charcuterie Course - click here, some other outdoor cured meat ideas are here. Usually, the color of a cured ham is a deep rose color or pink. Storage and cooking times can be very different depending on the kind of ham.

Only 30,000 a year made in Italy vs Parma over 12 million. Kochschinken is cured, the Germans call is pickled or gepöckelt, either through injection of water, pink salt, and spice mixture (common in industrial production) or by wet curing it … Lots of Eastern European variations from my research. The charcoal methods of smoking become an art form. But it sounded so interesting I stuck it in here. “Turkey ham” should always be followed by the phrase, “cured turkey thigh meat”. It has a lot of regional variations. ** A whole, uncut country ham can be stored safely at room temperature for up to 1 year.

Initially the Romans used this method to stop spoilage and have meat over extended periods. Remote Learning and Resources for Those at Home During COVID-19 Pandemic, Stay Informed With the MSU Extension Newsletter. Frozen hams remain safe indefinitely. Nordic classic, salmon cured in salt, sugar & dill (also vodka or beetroot variations). Which European country will inspire your culinary journey tonight? I think this is the go to cured meat project. A fresh ham (one that has not been cured) will have a pale pink or beige color similar in color to a fresh pork roast. They need to be salted to taste.

If I could replace butter with this and not feel completely guilty I would. Not sure why ‘cold smoking’ is made out to be so complex. It doesn’t get any simpler then this. One is shelf stable and the other is refrigerated. Wealthier states (West Phalia) developed air cured hams, while poorer states such as Saxony and Silesia had less pork and ate it fresh. Pork cheek or jowl pancetta basically.

This article was published by Michigan State University Extension. Some inject it with sweeteners like apple juice, for me this is taking it too far. These factors are applicable to many dry cured meat projects. Hams that have the appearance of a ready-to-eat product but are not ready-to-eat must have a statement on the primary label telling the consumer that the product needs to be cooked before it is eaten. Why is the difference important? Yes it has interpretation across the globe. Tom, Hi, MSU is an affirmative-action, equal-opportunity employer, committed to achieving excellence through a diverse workforce and inclusive culture that encourages all people to reach their full potential. To put it simply; curing involves the salting, drying and aging of meat as a way of preservation , slowing spoilage, and preventing the growth of harmful bacteria.

I have seen hundreds of different types of salami, I think there would be over 1,000 types (please don’t ask me to list them).

Spreadable and non spreadable varieties.

Some talk of how the Incas freeze dried this in the freezing mountains. My insatiable appetite and passion toward classic Italian dry-cured salumi and all forms of curing and smoking are what drives this website engine. ACORNS and other herbs – even olives. Michigan State University Extension recommends using a cooking thermometer to check the internal temperature of the ham. Chinese salt sweet meat, spices, salt, soy sauce –  this is very popular across Singapore & Malaysia.

Dried quicker using meat that doesn’t spoil as easy ie. The term ham refers to the cured leg of pork. It’s soaked and then used in many dishes. It mentioned that pepper, cinnamon, garlic and nutmeg are the general aromatics. Glazing the ham with sweetness, can work well due to the sweetness matching the salt porkiness. Portugese & Spanish types, this is like proscuitto, fundementally different based on piggies diet. There seems to be a dried beef Mexican type also. Paprika, black pepper and minced garlic are mentioned. Hi Thanks Augustas – classic garlic and pepper in a pig stomach.

There is some Latin history so the wording relates to the brain, which was added in early versions of this. Proto suggests placing the ham in a roasting pan with a little water in the bottom to prevent the ham…

Control of humidity, temperature, air flow & good bacteria are essential.

Big difference in biltong is salt & vinegar; jerky is salt (sugar often or another sweetener).

Horse, venison & pork are also used in Italian regional varieties.

2 steps, salt cured then brined in vinegar for preservation.

Its a super lean cut and it can be made in the fridge or a cool area with good results.