Last year I added to my SAE (Supervised Agriculture Experience) and cure a ham. Well I wasn't able to start it myself, I had a basketball game that night. So my brother got my ham started. He cured a ham as a 4H project because he is in middle school. But this year I will be able to be apart of the project from start to finish.
The ham we cure is the back leg of a hog, you can get two hams off of every hog. Yesterday we went to
Alewel's Country Meat Market to complete the first part of the process. We picked out the ham we wanted, then rubbed a salt mixture over the meat. It was important to get as much salt as possible on the ham because that is what preserves the meat.
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| The pink portion is the part we cure. Photo credits to http://culinaryarts.about.com/od/beefporkothermeats/ss/cutsofpork_5.htm |
I left my ham at Alewel's, it will cure there till about April. I will keep you updated on the progress in the future!
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| The more salt the better! Yesterday we completed the first part of the project. We had to rub salt into the meat. Photo credits to Cass Career Center. |
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