Low salt curing process for preparing dry cured country ham

Details Low salt curing process for preparing dry cured country ham Low salt curing process for preparing dry cured country ham

1994-09-09

1995-12-05

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

Red heme, i.e., meat pigment

426393, 426410, 426412, 426415, 426641, A23B 4023

Patent

active

054727227

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.

REFERENCES:
patent: 2101547 (1937-12-01), Kistler
patent: 4085231 (1978-04-01), Weston
patent: 4642239 (1987-02-01), Ferrar et al.
patent: 4753809 (1988-06-01), Webb

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