Hi Hotlinks,
There are a number of recipes for dry curing pork (ham or bacon) on
the internet, and most are pretty much the same. They involve
dehydrating the pork by covering/infusing it with salt, sugar
(sometimes), and saltpeter (or other nitrate/phosphate combo).
Here are some that I found using a general search of the Google
database for "traditional dry curing pork recipe" and "ancient recipes
dry curing pork":
Fooddownunder: Dry cure for Ham and Bacon
http://fooddownunder.com/cgi-bin/recipe.cgi?r=92312
Making Sausages at Home - Formulations
http://home.pacbell.net/lpoli/page0003.htm#DRY
This contains a number of different recipes for various meats and
sausages, including pork but also turkey, etc. Most are traditional
sausage recipes.
Ask the Meatman: Curing and Smoking Hams and Bacons
http://www.askthemeatman.com/sugar_curing_pork_answer.htm
Household Cyclopedia: To cure Hams
http://www.mspong.org/cyclopedia/rural_economy.html#cure_hams
This is a 19th century home economics guide.
However, I also found it helpful to search for prosciutto and country
ham recipes in particular:
Prosciutto:
http://www.istrianet.org/istria/gastronomy/misc/prosciutto-curing.htm
http://home.pacbell.net/lpoli/index_files/proscuitto.pdf
You may also be interested in the following website from Virginia
Cooperative Extension:
Some Solutions to Difficulties of Home-Curing Pork
http://www.ext.vt.edu/pubs/foods/458-872/458-872.html
and
Dry Curing Virginia-Style Ham (pdf!)
http://www.ext.vt.edu/pubs/foods/458-223/458-223.pdf
This page from the University of Misouri suggests that dry cured bacon
(for which they give a recipe) should also be smoked:
Home Curing Bacon for a Mild Flavor
http://muextension.missouri.edu/xplor/agguides/ansci/g02528.htm
Guanciale (dry cured pig jowls)
http://www.babbonyc.com/in-guanciale.html
I also found a recommendation to the book Cooking by Hand by Paul
Bertoli at this site:
The Morning News: The Art of the Cure
http://www.themorningnews.org/archives/how_to/the_art_of_the_cure.php
"In his recent book, Cooking by Hand, Paul Bertolli, chef at Oliveto,
in Oakland, Calif., provides one of the more comprehensive expositions
on curing targeted to the home cook. An entire chapter describes, in
loving detail, how to make more than a dozen different kinds of hams,
sausages, and other cured delicacies?from the relatively simple
two-week tesa (cured pork belly) to homemade prosciutto, which
requires a 400-day marathon maturation period."
RecipeSource has this recipe for dry-cured pork:
http://www.recipesource.com/side-dishes/rubs/dry-salt-cure1.html
This is from "The Old World Kitchen - The Rich Tradition of European
Peasant Cooking" by Elisabeth Luard
I hope these are helpful to you! Good luck, and please don't hesitate
to ask for clarification (before rating the answer, please) if you
need it -
Librariankt |
