NFU Mutual Smallholding Insurance

Author Topic: can you dry cure ham that's been frozen?  (Read 2953 times)

jarrick

  • Joined Jul 2012
can you dry cure ham that's been frozen?
« on: July 28, 2012, 01:52:16 pm »
Hi, we have 3 pigs to be slaughtered very soon and I wanted to have a go at dry curing some of the meat. The trouble is that it's not the right time of year for it (according to what I've read on the net) and I don't have a drying curing chamber rigged up yet so I'm wondering if it's ok to just chop it all up and stick it in the freezer until I'm more prepared, then thaw it out and dry cure it (as in salt it, cold smoke it and leave it hanging for months - no cooking).
Thanks.
Voss Electric Fence

Greenerlife

  • Joined Mar 2009
  • Leafy Surrey
Re: can you dry cure ham that's been frozen?
« Reply #1 on: July 28, 2012, 03:00:08 pm »
Yes you can.


I am never ready, so I have done it a few times!  :D   I haven't died from eating it - a curing counts as cooking.

jarrick

  • Joined Jul 2012
Re: can you dry cure ham that's been frozen?
« Reply #2 on: July 28, 2012, 03:48:19 pm »
thanks, that's a relief. I suppose there's no noticable difference in quality then?

Greenerlife

  • Joined Mar 2009
  • Leafy Surrey
Re: can you dry cure ham that's been frozen?
« Reply #3 on: July 28, 2012, 05:52:00 pm »
None that I have noticed.  i don't smoke mine - just salt and air dry, and I have also done it during hot months, but hung the hams in a cool(ish) garage.  Once they have been packed under weight, they don't really drip!

Eve

  • Joined Jul 2010
Re: can you dry cure ham that's been frozen?
« Reply #4 on: July 28, 2012, 10:09:15 pm »
Yes, it'll be fine to freeze it first. But unless the temperatures go back up to 30 degrees I wouldn't worry about it being too warm if your pigs are going in a few week's time or so - our pigs went at the end of September last year and suddenly we had an Indian summer with higher temperatures than in August / September (20-22 degrees Celcius but in a suntrap garden it gets much warmer) and yet the meat that was covered in salt for curing was absolutely fine - salt is a marvellous thing! :thumbsup:
You don't need a dry curing chamber, just somewhere dark and relatively cool but frost free. A lot of the information on the internet comes from southern US states where it gets much warmer than here and the humidity is higher.

 

How do I get trays big enough to dry cure my pork?

Started by Pheasant pharmer

Replies: 9
Views: 3548
Last post September 10, 2011, 05:28:17 pm
by violet
Wet cure brine question..

Started by Geraint

Replies: 2
Views: 1414
Last post December 15, 2013, 11:38:48 am
by Geraint
First Dry Cure Bacon Advise needed

Started by mrpercysnodgrass

Replies: 0
Views: 925
Last post February 24, 2020, 06:35:25 pm
by mrpercysnodgrass
frozen veg?

Started by Clarebelle

Replies: 5
Views: 1968
Last post March 06, 2015, 06:37:20 am
by devonlady
Re-frozen Pate

Started by MiriMaran

Replies: 13
Views: 5070
Last post April 14, 2010, 07:47:54 pm
by VSS

Forum sponsors

FibreHut Energy Helpline Thomson & Morgan Time for Paws Scottish Smallholder & Grower Festival Little Peckers

© The Accidental Smallholder Ltd 2003-2020. All rights reserved.

Design by Furness Internet

Site developed by Champion IS