When we butchered our half-pig, we planned to do some preservation. Since the internet terrified me into not attempting a cured ham at this time of year (too hot! and the words “Bone Rot”), we brined it instead.
Of course, one should never leave the meaty part out of the brine, and we weighed the ham down with glass jars and left it in the coolest part of the house for a few days.
Several days later, we hauled it out, coated it in a mix of brown sugar, mustard powder, and diluted jam, and cooked it.
Is this the Meat Of Our Doom? Our handling of the meat was careful, but not exactly foodsafe, and I’m sure that leaving meat in salty water for a few days is not Recommended Practice for germophobic sorts.
I’d feel a little more comfortable if we were doing this in the late fall, with our own pig. All my Italian ancestors rejoice in the preservation of meat, however, and this delicious ham feels wonderfully completing in my belly.
Tomorrow morning, we try the bacon.