Today, I am going to talk with you about how to cure ham. This topic is robust enough that we could do several shows on it in fact. I even reached out to my buddy, Chef Brett, to get his take on the dry curing method alongside my brining approach to this conundrum. He and I will have a curing interview later this week.
Work – and no reward right now. Even the ducks are on laying strike!
Pig may need to graduate soon
Getting the Gardens Ready
Clearing out the stuff we should have done in the fall
Laying plans for a greenhouse on the south side.
Tales from the prepper pantry
Working through the squash: Spaghetti squash is not setting well with me.
Meatballs – why they are great
Duck, roasted with veggies and salad. Second meal: Duck Risotto with salad. Total cost: $17. Total meals: 7. CMP: $2.42 and I still have the bones for stock because i used turkey stock in the risotto.
Spent 4 hours in the workshop, found some cool stuff: an iPad, yard games, the table top mic stand I have been missing since starting this podcast, four pair of scissors, a webcam that may or may not work for recording in the kitchen for the membership area, a key I lost four years ago to my file cabinet.
Spent an hour decluttering the library.
Missed the Weekly Finance Review and have it rescheduled for Tuesday morning! Also failed to do the weekly house declutter so have to make that up because if I can;t keep the house in order, I cannot succeed in business.
How to cure ham
Brine recipe: 15oz of salt per gallon, 2.3 ounces of sugar per gallon, 4.2 ounces of curing salt #1 per gallon
Spices: black pepper, coriander, hot peppers, rosemary, garlic, onion
http://livingfreeintennessee.com/wp-content/uploads/Episode65.png5391500Nicole Saucehttp://livingfreeintennessee.com/wp-content/uploads/LFTN_LogoFinal-300x92.pngNicole Sauce2018-01-22 13:55:212018-01-22 13:56:12Episode 65: How to Wet Cure a Ham