Low salt curing process for preparing dry cured country ham
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United States of America Patent
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Dec 5, 1995
Issued Date -
N/A
app pub date -
Sep 9, 1994
filing date -
Dec 21, 1993
priority date (Note) -
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status (Latency Note)
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Abstract
A method of dry curing ham to prepare dry cured country ham by the steps of: treating a ham to displace residual blood and other fluids from the ham body; pre-salting the ham while mechanically abrading the skin portion thereof; applying a full curing agent to the ham; packaging the ham in a sealed vacuum pouch; maintaining the sealed ham under vacuum conditions for a time period sufficient to effect expression of residual fluids and blood from the ham body; opening the packaged ham to the atmosphere; subjecting the packaged ham to a chilled temperature over a period of time sufficient for the salt to enter the ham; drying the ham on a drying rack and then aging the ham.
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