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Apply Glaze and Pepper Seasoning

8:43
17:39
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At 8:43 in

HOW TO CURE COUNTRY HAM THE OLD TIME APPALACHIAN WAY..WITH A MODERN TWIST!

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What happens here

Using a paintbrush, apply a thin, even coat of the liquid smoke and brown sugar mixture over the entire surface of each ham, shoulder, and jowl. Ensure that the meat is thoroughly covered but not overly saturated. Next, take a generous amount of black pepper and firmly rub it into all surfaces of the meat, creating a thick, protective layer. Finally, focus on the exposed bone ends of the hams and shoulders, packing red pepper tightly into and around these areas. This red pepper application is vital to deter specific insects that are attracted to the marrow and could otherwise spoil the cured meat.

Goal: Brush the cured meats with the prepared sticky mixture, then generously rub them with black pepper and specifically coat the bone ends with red pepper to add flavor and deter pests.

Tools and materials

  • Gloves
  • Paintbrush
  • Black Pepper
  • Liquid Smoke and Sugar Mixture
  • Red Pepper

What they say

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to paint on our hams with us you don't want those thick coat don't want a double one want to coach it's for my coat and getting pretty now there we go got a good color to it the liquid smoke portion of this kind of takes away from having to make a smokehouse per se so this gives you that smoke flavor without the smokehouse and all the trouble that goes along with that guys were really really close we're probably two miles away the crow flies to Martinsville Speedway if you're a NASCAR fan mention NASCAR my vlogs quite a bit because you know we're in NASCAR country we're in racing country here so we can actually hear the cars over at the track right now doing some practicing look how pretty these hams look we've got the jowls all painted up and the hams and the shoulders all painted up I'll get you a good close-up isn't that pretty it's got a nice golden hue shining in the Sun really windy out here and it's important that we do this on a windy day so that the stuff this glaze basically dries up and gets sticky yeah let's go back over here to our ham there's a bone right here that's what we're covering to keep the bugs out once again this is to cover the bone the marrow the most certain bugs desire the marrow bone so we're trying with the red pepper we're trying our best to keep a flap from laying an egg and in its larvae beginning to survive so he's gonna lightly rub the black pepper on there and just rub it in not so much really heavy on the skin side because that's the least bone herbal side but then once we get on the other side it'll be covered very very good make sure you just don't get it on her in take your time something that's gonna cure for years for at least a year maybe 18 months maybe 16 months it's gonna be kept in a barn that's probably gonna reach temperatures of 120 degrees Fahrenheit so it's interesting it's interesting how it keeps and the cure mmm delicious and about a year and a half we'll get these hands down we'll cut them up on the vlog and show you all about it oh and I get your heart good

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