Make dry cured ham yourself - The complete guide

[@WurstCircle]

📓 You can find the written post with all the steps here: wurstcircle.com/recipes/dry-cured-ham/ 📙 The complete ham book with 27 more recipes here: wurstcircle.com/sp/ham-book/ Have fun making it

[@freyahassenmayer8658]

Thank you for this video. In my search I was getting nothing but videos from southern US homesteaders saying curing salts are bad and other dangerous information

[@Burrfection]

fantastic video

[@soulsynthesissubject]

The bite was so funny to me

[@iainmackenzieUK]

Actually - just for information - I live and work in China and find it very difficult to buy decent bacon / ham. This is why I want to make my own.

[@michael1st895]

Hi Wurst circle, first off great video well explained and thought out. I have a question how long after you have done the whole process and leave it to mature does the meat keep for also can you tell me this for salami's as well I have got salami's and a ham shoulder hanging and maturing at the moment and there about 2 and a half weeks in both have been smoked. Ham 3 times salami's twice Kind regards Mike

[@WurstCircle]

If it loses enough weight it keeps a very long time because no bacteria can grow again. However if you do not have the perfect conditions (humidity) then it will dry out to a point where you do not want to eat it anymore ;)

[@dwightmann6297]

Great video

[@WurstCircle]

Thanks!

[@iainmackenzieUK]

I have a large ham in the fridge now, using a method similar to yours. Having seen this, I will try maturing it longer but not smoking. Therefore I will need to cook it right? I am thinking to bake/roast it once ready. Any thoughts? Many thanks iain

[@WurstCircle]

Hey Iain, if you want to make a cooked ham then you need to cook it. If you want to make a dry cured ham like this one then no cooking. Two completely different products. Please refer to following articles: Dry Cured Ham: wurstcircle.com/recipes/dry-cured-ham/ Cooked Ham: wurstcircle.com/recipes/cooked-ham/ In depth book about it: wurstcircle.com/sp/ham-book/ Hope that helps

[@AN-hc3jr]

I love your videos, how can I make without the curing powder?

[@WurstCircle]

Different process. You need to do Real dry curing. I explain it in my ham book but I would advise to Take the safe Route first.

[@nickstevens2927]

Hi Daniel. I want to make 1 kilos of ham wet cured and then cooked . How much Prague powdered #1 do I use in my brine ? .to salt ratio and water ratio .

[@sharonkuhn218]

Can this one be hot smokes also and them matured.. not many months for cold smoking in Australia 😎

[@WurstCircle]

No, this will not work. If you hot smoke you make a "cooked ham"-type of ham. This will not mature but rot. If you want to make dry cured ham you need to follow this recipe. If you want to make hot smoked ham you can but works different and no maturing involved.

[@sharonkuhn218]

@@WurstCircle thank you.. it’s just about at the end of its curing time, can I still dry it out for 1/2 the cure time and then smoke ? Thank you, I’ll have to try the cold smoking in the cooler months 😀

[@truonggiangnguyen4660]

hi Wurst, i just made some cured pork shoulder at the start of May and finished everything yesterday. However, the meat was awful, firstly the texture was very chewy and fibry, and the flavour was salty. May you explain why is this happening? Thanks!

[@truonggiangnguyen4660]

anyway to be specific on my curing and drying process, overall i didnt measure the cure, my meat was about 400g of pork shoulder. I first threw the meat in a bowl of salt and dry flavorings (eyeballed), waited for 7 days, took it out and rinsed. Then i put it back into a clean bowl and let it dry in the fridge until yesterday, the exterior was rock-hard, i'm not sure if there was any mold, the interior was dark and the fat looked solid. In the end, however thin i sliced it, i still could never chew it

[@donald.atkinson]

Wheres the recipe as promised

[@FuturestraderALGO]

Your doing it wrong No plastic vacuum Let’s it in salt 24 hours in open air fridge