glen I would second this. We make several no sugar products in our plant and i would say this should be fine.
Andrew B. I would run with the current salt content. If its good 5lbs will be gone quick and if its not well its only 5lbs and the next batch can be tweaked!
Salt cured country ham
Last fall I put up a salt cured ham. I used the University of Kentucky’s online video. Very informative and in depth. I recently sliced it and cooked some. Had very appealing smell and look to it the problem was when I cooked it in the frying pan. About two minutes on each side, it turned very opaque in color. Not very appealing to look at. Taste it, was ok nothing to write home about, actually more tender than I thought it would be. More disappointed in the color after cooking it. Has anyone else salt cured any hams. I know it’s old fashioned, just wanted to prove to myself I could master the old ways. Any information would be appreciated.
aaronf Not me but I can run it past our application specialist. Can you give us as much of your process as possible?
I know this is and old post, but I have done this before and for educational purposes I want to answer the question. If by opaque you mean white that is what cooked salt cured pork looks like. If you want red/pink you must cure pork with cure # 1/2. The only reason Prosciutto is red/pink is because it is raw and not cooked, there is a reason pork is called the other white meat. If you did add cure # 1/2 and it didn’t cook as pink then then for what ever reason your cure didn’t penetrate the meat.