Healthy Living
What it takes to make a country cured ham
Curing food was the primary method of preserving meat and fish until the late 19th century.
Ruby Schmidt, a past ham and bacon exhibitor at the Missouri State Fair, says the technique played an important role in extending food life.
“Going back to when there was no refrigeration (and) to get through the winter, you cured the meat to preserve it so that’s the importance of it. It also tastes good.”
She says one of the first steps is to cure the meat, not the skin.
“Then you wrap it up really tightly and you hang it in a ventilated space outside.”
After that step, she tells Brownfield, “It hangs for 6 months, take it down, brush off the cure, trim it up and take it to the smokers.”
She says it’s a long process, but worth it.
AUDIO: Ruby Schmidt, Missouri State Fair Ham, Bacon and Sausage Judging Volunteer
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