Homemade cured pork loin ham

[themtoniraniremaxbroker]

Many thanks Sir from Toronto, This Looks Awesome!! Keep Well.

[thierrytu]

@jaredz8182 : Congratulations on taking this first step! Please let me know how it turns out, and how you like the finished product. I've done close to 10 batches now, and they get better each time. Weighing the dry meat is a really good idea to avoid too dry/too salty end result. By the way, in case you're wondering where I got the 35% figure, I found it in an Argentinian Ministry of Agriculture document for prosciutto drying. Cheers!

[thierrytu]

@tsima1000
the easiest way would be to build a 2nd rear panel 2 to 3 inches away from the back panel and install the fans on it. The wooden box will absorb most of the humidity while the meat is drying and you can also add rock/sea salt inside the dryer to help draw the moisture out of the circulating air.

[danieldavid]

Thanks for the video.  I live in Thailand where it gets really hot.  Our voltage here is 220 and I hesitate to buy things outside of the I follow your direction, could they hang in my frost free Refrigerator until they loose some of the weight?  I am enjoying making my own ham and bacon, but I use a brine system and oven now, I would like to try the dry cure method too.  Thanks for your help.

[AnotherAmateur]

Very nice. I cure and smoke my own Small Ham from the pork loin. Hope you'll take a look sometime. Have you ever tried putting the finished ham in an electric smoker for a an hour or two with the heat turned off? Your ham looks like delicious prosciutto!

[jaredz]

@thierrytu The finished product turned out great, it was every bit as good as the stuff you can get in the store. I hung it in my basement with a humidifier running and it took ~ 4 weeks. Thanks again for the great recipe.

[jaredz]

Ok great, I'm actually trying this now, I've had my curing for about a week now. I ended up just doing salt/sugar and Herbs. Mine may need to sit for a little more than 8 weeks as it looked a little thicker than you loin but I weighed it and will continue to check on it. Thanks for the great video, it was one of the few I found that gives you the whole process.

[Amal.Smith.L]

Thanks so much for the great video. Where did you get your special meat dryer from?

[mountnman]

I can't begin to thank you for this vid. Two questions before I begin. If I dry the "hams" outside, what should the average temp be? Also, when yours were ready to eat, you unwrapped, sliced, and ate. I think I saw mold on the meat, but not sure. Is it okay to eat the mold on the "crust"? Thanks again.

[thierrytu]

@tsima1000 :
Cut 2 holes in the rear panel of the dryer (bottom left & top right) to fit the fans, making sure you install them in opposite direction (one will push the air and the other pull the air). This will create a constant draft inside the wooden box.

If you're going to be using the dryer inside your home (as opposed to garage or shed), I recommend closing off the back in order to create a closed loop ventilation system (no smells in the home);

[dinewalton]

Once the ham has cured for 8 weeks, can you leave it outside, even in a high humidity environment? or should it still be kept in the refrigerator at all times?

[jaredz]

What does the Brandy do (is it optional?) and do you just put a small coating on?

[JohneChalach]

I AM ASKING YOU ABOUT YOUR DRYER, IF YOU CAN SHOW US HOW TO MAKE IT PLEASE. THANK YOU. WAS A GREAT VIDEO.

[thierrytu]

@tsima1000 : I designed the meat dryer myself; it's really quite simple.
Build a pine or cedar box (mine is 3" x 1.5" x 1.5").
You can buy a pair of cheap computer fans at your local computer/electronics store. they work on 12v and use minimum current (also they are very quiet), so any 12v power supply will do (my 2 fans together require 1watt).

[DANNYGZERO]

12 hours only most I've seen say around 12 days ... I'm going to try yours out :)

[olensoifer]

And, in regard to my post, just now...yes, some experts in Italy use only salt to make hams like prosciutto or lonzino. But, they have hundreds of years of experience, the facilities to maintain exactly the right humidity and temperatures, etc.

[dinewalton]

you don't need nitrates to cure a ham, salt will be just fine. you only need nitrates if there is a bone in the ham, just to be extra safe. you can youtube the following video to see that nitrate is not needed : How Culatello Ham Is Made

[jeffmurray]

Can i cure it for longer than 12 hrs, does this change anything ?

[thierrytu]

@jaredz8182 : The brandy is totally optional and is strictly used for flavour; I rubbed a very small amount, as you noted. I've made batches of cured tenderloin with no herbs, pepper or brandy (just the salt/sugar for curing) and they were just as tasty. Thanks for your interest!

[madeureka]

Thank you for your video but your curing in your"special" place make your product a big jerky not a cured meat. The long time the meat take to dry also improve flavor and the structure of meat and much more reasons.