The Accidental Smallholder Forum

Livestock => Pigs => Topic started by: plt102 on April 17, 2013, 11:31:46 am

Title: pork legs in salt for too long
Post by: plt102 on April 17, 2013, 11:31:46 am

I put 4 large hams with bone in in curing salt about 6 months ago and due to logistics and personal problems at home, didn't have time to get them out and hang them etc. Will they be ruined and too salty to salvage or is it worth prepping and hanging them?

Title: Re: pork legs in salt for too long
Post by: plt102 on April 17, 2013, 11:32:27 am

Ps they are not smelly or anything so no worries about them having gone off

Title: Re: pork legs in salt for too long
Post by: hughesy on April 17, 2013, 12:01:11 pm

Are they in dry salt or brine? I think the only way to find out is to try it. It will definitely need some serious rinsing and maybe soaking in fresh water. My guess is that they will be very salty.

Title: Re: pork legs in salt for too long
Post by: Foobar on April 17, 2013, 12:06:34 pm

Soak in clean water for a few days in a cold place (ideally fridge), and change the water often.  Taste the water and it should get less salty as time goes on ...

Title: Re: pork legs in salt for too long
Post by: Olly398 on April 17, 2013, 12:52:16 pm

All good advice. More salt = better preservation, but may need soaking

Title: Re: pork legs in salt for too long
Post by: Hassle on April 17, 2013, 12:59:46 pm

Salted meat was a staple of the mariner's diet in the Age of Sail. It was stored in barrels, and often had to last for months spent out of sight of land. The basic Royal Navy diet consisted of salted beef, salted pork, ship's biscuit, and oatmeal, supplemented with smaller quantities of peas, cheese and butter. Even in 1938, Eric Newby found the diet on the tall ship Moshulu to consist almost entirely of salted meat. Moshulu's lack of refrigeration left little choice as the ship made voyages which could exceed 100 days passage between ports.

Title: Re: pork legs in salt for too long
Post by: SallyintNorth on April 17, 2013, 01:15:49 pm

I had one in brine for too long.  After doing the soak in clean water, changing the water a few times, then boil it in clean water for an hour or two with some cut potato in the water - the spud soaks up some of the salt.  Then eat as is or roast, as you wish.  It'll be salty but hopefully not inedible - mine was wonderful  :yum:

Title: Re: pork legs in salt for too long
Post by: Eve on April 19, 2013, 09:02:08 pm

I agree, days of soaking and replacing the water very regularly. It'd be such a waste otherwise.
 
 :wave: 
 
 
 

Title: Re: pork legs in salt for too long
Post by: plt102 on April 23, 2013, 08:20:03 am

Great, thanks. Was hoping to hang and air dry it so I'll soak it for a good few days, dry it off and hang and see if it is any good at Christmas! I'll let you know how it goes. I guess the middle of it won't be too salty so we can just slice till it tastes good xxx

Title: Re: pork legs in salt for too long
Post by: SallyintNorth on April 23, 2013, 11:18:45 am

You can also soak cut slices in water, then either eat if not too salty, or use in cooking  ;)