Cured ham owes its unique identity — namely its rich pink hue and smoky taste — to a meticulous, time-honored process involving salt and nitrates.

Chuds BBQ Holiday-Worthy Flavor 🐖🔥🍖 Why buy a ham when you can make one better? In this full-flavor episode, I’m showing ...

Dry-cured is ham that is coated in salt and stored for a period of time until it is preserved. Cured-and-smoked: Pork leg that is wet-cured or dry-cured before it is smoked for hours, days, or weeks.

Ham generally comes in 3 states- fresh, cured, or cured-and-smoked. Additionally, it is available bone-in, partially bone-in or bone out. Cooking any meat on the bone will always impart better flavor.

Pink salt, also known as curing salt No. 1, is a nitrate, a combination of sodium chloride — table salt — and nitrite, a preserving agent used to deter the growth of bacteria in cured meats.

Uncured ham uses natural preservatives such as celery and cherry powders (natural nitrites), salt and other extracts. As a result, uncured ham is darker and saltier; cured ham is light pink and ...

Dry-curing is how capicola is made, along with other meats like bresaola and culatello. It's a slower process that uses air drying instead of a salt brine to cure meat. More specifically, the meat ...

A couple of workers take each ham and rub it all over with a salt and sugar dry mixture. This is the beginning of a curing process that will last four to six months. General Manager Blake Penn, 42 ...

Dry curing. The pork is covered in salt and herbs and periodically pressed to remove the blood before being washed and hung in a climate-controlled space for 6–24 months. Wet curing.