Fermented ham? Was, Re: SC - don't cringe too bad....

[Elaine Koogler]

Yup.  I can remember my mother scrubbing off the mold before letting soak overnight
in a vinegar water solution to draw the salt and make it edible!

Kiri

Philip & Susan Troy wrote:

> Elaine Koogler wrote:
> >
> > I was assuming that whoever brought up the subject of ham knew that it didn't
> > get fermented in the strictest sense.  Depending on where you are, it gets hit
> > with either a sugar-based or salt-based "cure" then smoked.  I grew up with the
> > salt-based...my uncles and grandfather all used this method.  Once the smoking
> > process is complete, the hams/bacon/sausage are hung in a cool dry place until
> > needed.
> >
> > Kiri
>
> That would be me. I mentioned it in connection with allegedly fermented
> fish sauces, and asked why we always use the term in connection with
> fish sauces, where it is generally inaccurate, and never in connection
> with ham, where it frequently _is_ accurate, particularly in brined hams
> and prosciutto. A sugar-based dry rub is designed to make the product
> more tender than pure salt rubs, but sugar-cures still contain nearly as
> much salt as salt cures.
>
> Perhaps I should say that while processors of real old-fashioned cured
> hams (rather than the injected stuff) don't intentionally ferment their
> hams, they also cannot keep it from happening to some extent, and it
> would not be especially desirable if they could, and did.
>
> The smoking of ham is primarily designed to keep out insects (creosote
> and other tars repel flies and such, as does pepper in the cure) but the
> salt is intended to draw off excess water and kill or prevent the
> breeding of pathogenic bacteria. It does not, however, eliminate _all_
> bacteria and molds, and, well, as the ham ages, it gets kinda tangy,
> doesn't it?
>
> Adamantius
> --
> Phil & Susan Troy
>
> troy at asan.com
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