Curing Ham without Nitrates: A Natural Brine Method

Looking for a way to create delicious, nitrate-free ham? It is possible through a natural and safe process using salt, sugar, and other ingredients. This article guides you through the steps to achieve perfect, safe, and flavorful ham without relying on synthetic preservatives.

Ingredients Required for Your Brine

To start, you'll need:

Salt: Use kosher or sea salt, approximately 2-3% of the weight of the meat. Sugar: Add either brown sugar or granulated sugar, about 1% of the weight of the meat. This is optional but helps enhance the flavor of your ham. Spices and Herbs: Include black pepper, garlic powder, bay leaves, and any other preferred spices such as juniper berries or thyme for additional flavor. Water: enough to dissolve salt and sugar.

Preparing the Brine

Begin by combining water, salt, sugar, and spices in a pot. Heat the mixture gently over low heat until the salt and sugar dissolve. Allow the brine to cool completely.

Brining Process

Once your brine is ready, it is time for the brining process:

Submerge the ham in the cooled brine, ensuring it is fully covered. If needed, use a weight to keep it submerged. Seal the container and refrigerate the ham for optimal results.

Curing Time and Timing

Curing the ham will also take time, roughly 1 day per pound of meat, adjusted based on your preference for saltiness and the thickness of the meat. Turn the ham occasionally to ensure even brining.

Rinsing and Drying

After the curing period, rinse the ham under cold water to remove any excess salt. Pat it dry with paper towels before proceeding to the drying stage.

Drying the Ham

Hang your ham in a cool, dry, and well-ventilated area, ideally with a temperature between 50-60°F (10-15°C) and low humidity. The ham should be allowed to dry for several weeks, depending on its size and desired level of dryness.

Storage

Once the drying process is complete, wrap your ham in cheesecloth or butcher paper and store it in a cool, dry place. Properly dried ham can last for months, or you can vacuum seal it for longer shelf life in the refrigerator or freezer.

Tips for Safety

Monitor the Environment: Ensure the curing area is neither too warm nor humid to prevent spoilage. Check for Signs of Spoilage: Discard the ham if you notice off smells, discoloration, or mold, which is not white. Use Fresh Ingredients: Make sure all spices and herbs are fresh to ensure the best results and avoid potential spoilage.

By following these steps, you can enjoy the natural, flavorful, and nitrate-free ham that you have created at home, without relying on synthetic preservatives. This method depends on salt and the extended drying process to safely preserve the ham, ensuring a delicious and safe end product.