"You should be bashed with a haggis for even suggesting it!" - Sal DeTraglia
Wednesday, November 25, 2009
Adventures in Charcuterie: Blackstrap Molasses Country Ham
I'm doing a Southern-style country ham this year, which I started tonight.
The cure included kosher salt, Prague Powder #2 (salt with both nitrite and nitrate added), black strap molasses, brown sugar, dark rum, and a variety of spices. That turned into a thick, sticky mass that I smeared over my Berkshire ham. Now it's into the vegetable crisper for 2 weeks to cure.