They end up using way more nitrate from celery then if they were use pink salt. Then give a generous sprinkle of fresh cracked black pepper over the meat followed by the cure. It is one of the oldest methods of preserving food, [1] and two historically significant salt-cured foods are salted fish (usually dried and salted cod or salted herring) and salt-cured meat (such as bacon ). Communal smokers were responsible for supplying meat for many families. If you are going to smoke your ham, it has to be firm to the touch. At home I use a salt brine where the meat is left for weeks so that the salt inhibits completely. He lived in the Ozarks and cured and smoked hams his entire life. Step 4: Wrap in plastic wrap and refrigerate. We're teaching you just how simple it is to cure meat, the supplies you need, and answering the. I am from Ms, North since 86. Salt curing is a method of preserving meat. Place the pot in a cold spot or in your refrigerator for 2 to 4 hours. SUGAR CURE MIXTURE 4 pounds salt 1 1/2 pound white or light brown granulated sugar 3 ounces of saltpeter If meat was preserved this way in cold weather, which slowed down the decomposition while the salt had time to take effect, it could last for years. Thank You for bringing those memories back. Where can I buy the book how to cure ham old fashion preservation. Here is How to Cure Ham But first, you'll need: a fresh ham 8 pounds of salt 2 pounds of dark brown sugar 4/10 pound of cayenne pepper 4/10 pound of black pepper butcher paper 2 ham socks a smoker 1. Ive been cooking professionally for about 10 years now, and Ive loved every minute of it! Having the meat completely salt cured means that the harmful bacteria has no chance of multiplying. 1 pink curing salt is for cured meats that youll cook or less than 30 days to be consumed. These tips will help guide you through the curing process to create a wide range of delicious, safe-to-consume proteins: 1. Seeking the passionate behind the passion. Origin: Either the sea or the earth. Heya, check out this post about it https://eatcuredmeat.com/how-to-cure-meat-in-a-fridge-without-modifying-it/. Remove from heat and let cool to room temperature. No.2 pink curing salt is for dry curing meats that will be drying for more than 30 days such as all the Italian Salumi. Take the meat or fish youd like to preserve and rinse it in cold water. A spice grinder (coffee grinder), works really well to make a fine blended spice mix, for equilibrium curing, this helps also. I always wondered if I was correct in my memory, now I know I was. you didnt tell me how much the ham weighed for your recipe. Seeking the passionate behind the passion. Mainly, I just want to touch on each method so you can get some ideas. Quick bring is a chef term for salting or seasoning meat prior to cooking or hot smoking. Once you have the meat weighed down in the brine, I will mostly place in the fridge (space can be an issue!). 1 cup brown sugar or Splenda brown sugar mix 1 tbsp cure no. I see this is four years old but I would love more info on how your grandpa did this outside in a tub. Salt curing ham is an age-old tradition on our homestead. Heavily salted pork is left to cure for at least a week. ~Melissa. Ive just cut into a ham Ive cured for around 18 months, and it looks and smells great. If you want to know about curing in a normal fridge, check out a post here. The process is basically the same for all different varieties of meats, although the recipes may differ slightly. We can buy a hundred pounds of meat, stick it in the freezer and eat off of it for a year without any special preparations or considerations made. Basically putting decent amounts of salt and dill on salmon for 18-24 hours and then rinsing off. Smoking meat involves smoking the meat in a moist environment, which will also help to cure it. Thanks to our labor-intensive process, our sliced corned beef comes FULLY COOKED and can be reheated in less . Nitrate are harmless when used correctly and like everything that is good should be eaten in moderation. I real would like to read it. Back in the day there wasnt really any refrigeration. Once the ham is cured, it can be smoked, cooked or frozen for later cooking. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Copyright2023 - Melissa K. Norris Pioneering Today LLC. 2. I believe that anyone can cook a delicious meal, no matter their skill level. Now thats some stinky old salty ham. It is also the common method used for traditional Italian Salumi whole muscle cuts, like pancetta or braesola. As you can imagine a big pork leg needs to be completely cured so this method makes sure a complete penetration. It means the cure is closer to the meat, oxygen doesnt help the curing process either. If you are unable to raise your own hog many local custom slaughterhouses can help you find a producer you can purchase a hog from so you too can have your own fresh pork and enjoy the process of curing your own meat. This is the best website I have found for curing ham. Lord, a few fried eggs and you got a whale of a breakfast. Any advice? nitrate per 100 lbs. Rub it in all over the flesh, cover it with saran wrap and stick it in the fridge. If it is still too salty, I soak it for 30 mins and then try it again. Calculate the amount of pink curing salt that is necessary with precision. 1/2 cup of granulated sugar My parents are both great cooks, and they taught me a lot about the kitchen. Put it in the bag and throw in more salt. Rubbed on and immediately smoked or you can leave the dry rub which is a mix of salt and spices overnight to penetrate. This is the method my grandparents used and id like to give it a try if . It was a lot cheaper than many of the store-bought versions. Start by curing the belly: In a small bowl, combine the pepper, sugar, paprika, salt & curing salt. Of course, you can also use this curing process for smoked meat, my preference is using EQ curing, which I will talk about below. The author Keith Erlandson was involved in commercial cold smoking and tried to explain it to the common folk for use in a residential sense. If you'd like to serve the ham in slices, we recommend soaking the slices in cold water for an hour up to 12 hours in the refrigerator. Put a layer of curing mix deep on a tray to act as a bed for the ham. Can a air dry ham be cured in a cloth ham bag? Thanks. Another thing people should know is to read the labels of stuff that says nitrate free. Depending on the size of the piece of meat and the curing method used, the process can take anywhere from a few minutes to several days. There are two types of nitrates you can buy pink curing salt 1 & 2. Sea salt needs to be in every crevice and covering the entire meat. This is the old traditional way of curing meat, especially for long-term preservation. Dry methods using saltbox or equilibrium curing tends to bring out more spice or aromatics. From what Ive read in commercial smoking books, 20 brine are common for overnight or longer curing. Rub them well into the loin, then put the meat into a plastic bag or wrap with plastic wrap. As water is removed from the cells, salt takes its place, enhancing the final product's flavor and maintaining an inhospitable environment for harmful bacteria. (You can also simmer the ham slice in a little water in the frying pan, remove the water, then continue cooking. Saturation or Saltbox = 5 grams/ 1 teaspoon per 2 pounds / 1kg of salt. Use cure mixtures that contain nitrate (e.g., Prague Powder 2, Insta-Cure 2) for dry-cured products that are not to be cooked, smoked, or refrigerated ( PHS/FDA 2001 ). Is it ruined?! : Happy Thanksgiving and Merry Christmas from my house to Yours! I plan on storing it in the freezer until prepared. Cure in a refrigerator or a chilly environment. Its the same chemical make up. Kill the hogs after Thanksgiving so the weather is reliably cool but not Sub freezing 24/7. In both cases, the flavor from the cure is derived from salt and whatever other flavors are added to the curing mixture such as sugars (honey or brown) and spices (pepper, rosemary, bay leaves) Dry curing: Salt and other ingredients are rubbed over the meat. Can I save this meat? Morton curing salt, what you are talking about is no good. In the future, remember to rinse cured meat or reduce curing time. You ever wondered why salt is put on meat before its cooked? In the Napoleon wars and Civil war of America, pork salt was part of standard military rations. Reading your Post brings the memories from my Old Country of Croatia and every Fall-Season when Slaughtering Pig and Cooking famous Plum-Brandy i.e. The bacon is ready when it feels firm to the touch. Personally, I dont like to waste salt brine. All I could find is a whole(preferred, do not like half) shoulder butt as they call it. With a ham that's between 36 and 40 degrees Fahrenheit, rinse in cold water and pat dry. Being able to preserve food with old-fashioned techniques, like salt curing pork, is a skill I find as fascinating as I do yummy. I put salt into this part and put it in the fridge last night. And ham! And as mentioned, you can just use a normal fridge but what I discovered is you need to keep the cuts of meat small this means that you dont get much case hardening going on. 318.7 (c) (4), 381.147 (d) (4)). 1 teaspoon of juniper berries [], When you slit at the joints are you slitting them from joint to joint or making 2 slits at each joint, thank you. Step 2: Mix the ingredients in a large mixing bowl. When I say true dry cure im talking about coating bellys with the salt,sugar and cure 1 mix and packing in a old fashioned salt box or on a salt bench where moisture is drawn out and away from the meat. Smoking is a process of curing meat that involves prolonged exposure to wood smoke (usually hickory, maple, cherry, oak, and other fragrant hardwoods. A lot of home curing enthusiasts also use a vacuum packing and the stage. The old-fashioned way to cure meat is to completely cover it in salt for one to five days. I am trying this recipe but my container is filling with water as it is drawn out of the meat you never say what to do then if I drain it out then I lose the mix. For low & slow barbecue smoking dry rubs are often used. There are affiliate programs and is compensated for referring traffic and business to these companies. Does anyone else get giddy over these kinds of things? (cooked & smoked at the same time). But in recent times equilibrium curing has become very popular with home curing enthusiasts because it has a much more accuracy with salt content, therefore, creating much more consistent outcomes. Yes, infatuation this condition Terrific article. Kosher salt got its name because its craggy crystals make it perfect for curing meata step in the koshering process. If freezing, slice the ham and freeze or freeze whole. So for long-term meat storage salt can be really a key ingredient. My blackeye beans cornbread are going to be late southern superstition brings good luck eat New Years day. Nitrite. Keep the meat refrigerated for a week to 12 days. October when weather starts cooling off, git your ham, a big bag of curing salt, an old feed sack or burlap bag that a little air can circulate in. There are basically two ways to salt-cure meat. They will do the cutting, but we are going to cure the bacon and the ham!! Yes, salt curing is simply another term for dry curing. The basic role of salt in curing is to dehydrate the meat just enough so that bacteria cannot thrive. For How long should the ham be smoked if we chose to smoke it. Apply the cure (curing salt) on the meat directly. Was that to store the ham after perserved. Saltpetre has long been banned from food production in most countries due to the health risk, sodium nitrite is a much safer alternative. Repack with salt on the new cuts, lett her hang. I know there is pink curing salt but it seems to come in small packages I am just unsure on this part. Place in the fridge if you want you can put some weight on it. A fresh ham is exactly that, a ham fresh from the hog. 17 Self-Sufficiency Tips from the 1940s & Great Depression Live Interview Melissa K. Norris, [] a year and rendered that down into lard(How to Render Lard). Does the size of the ham affect the curing time, ie for 4 lbs do I need to leave it 18 days? I am a follower of JESUS as well. To be clear, salt is not a cure all. Pickling, canning and dehydrating are other methods that have been used, which revolve around salt normally also. Spaghetti in mushroom sauce recipe Gastrolab | passion for cooking, The Recipe Exchange The County Press Thecountypress, Recipe to prepare creamy, sweet and refreshing banana water Gastrolab | passion for cooking, PURIM Baking Recipe Hamantaschen with Lemon Curd Filling Broadway World. Smoking also helps to dehydrate the meat, again changing the environment within the meat so that it is less hospitable for bacteria to thrive in. Maintain a consistent temperature. I personally have focussed on flavor, but sometimes I need something to last 2 or 3 weeks if I am heading in to the bush for a while. There are affiliate programs and is compensated for referring traffic and business to these companies. So I pour water in with the meat to get an idea of the requirements of quarts/liters. Place the ham on top of the layer of mix. Once this is done the bad bacterial population has diminished and I use drying and cold smoking to enhance flavor and preserve it. Repeat this process until you have enough water for all of the jars. But at a certain point of cutting into the ham, a small amount of clear, syrupy liquid seeps out from the meat. Dry cured meats you are familiar with include prosciutto, an Italian cured meat that is made from pork thigh. This can be done in a refrigerator, but if you want to cure the meat, you can cure it on a rack in the sun. The different methods for curing meat with salt goes back thousands of years. During this time, more salt was constantly added. Cooking the steak anywhere between three and 40 minutes after salting is the worst way to do it. Your email address will not be published. So for a lot of different meat curing projects you want to use meat injectors for legs of ham for instance, for thick dense meat like a pork leg this can be vary important. I grew up with a Dad who did this every October with his buddies and we had aged country ham all the time. Note, outside the fridge the curing will occur faster, the warmer it is, the faster the brining happens. You consent to our cookies if you continue to use our website. I read a book all about this called Home Smoking and Curing. The sides too. The time required will be determined on the thickness of the meat. For the drying process, whether you are using a cellar, curing chamber or fridge and you want to be heading the magic 65% of the starting meat weight. What should the internal temperature be when I am finished? Ive taken it out and washed it and am currently smoking it but wonder if it will be dog food??? Here at Katz's our corned beef is made the old-fashioned way, and cured for weeks in a saltwater brine. When ya cut it, it will be different colors and stank. Here on the homestead, cured hams are just one of the products we make from our own hogs. Wish us luck!! Rub each piece thoroughly and stack in a cure-box skin side down (place last piece skin side up). As opposed to salt brining before cold smoking or drying meat. Combine the sugar and salt. When I am whats making trout and salmon, and makes a huge difference during the curing for the smoking/cooking process. Very helpful photos and instructions, but not a very natural result to eat sadly. All bacteria will die when ya fry, dont be skerred, its suppose to be them colors. Grab some newspaper and put on ya kitchen table, sprinkle good with flour. Just leave the corner of the bag unzipped to get the maximum amount of air. Its for food safety. Use the salt box technique or equilibrium curing to cure your meat. Shirley. Methods on How to Cure Meat with Salt (with Pictures), quilibrium curing at home in your regular kitchen fridge, check out that post here, https://eatcuredmeat.com/how-to-cure-meat-in-a-fridge-without-modifying-it/, Want to Make Charcuterie at Home? Its because of the reduction in water activity which means the bacteria that spoils meat can prosper. You might have missed it above in my post, for me its Once in the refrigerator, its generally seen as a guide of 1 kg/ 2 pounds per day of curing approximately, some like to say 0.8-0.9 kg per day. If yes, How long do I cure it in the bag? I found good information at http://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html. Because of the tremendous amount of salt used, sugar serves to reduce the harshness of the salt in cured meat and enhance the sweetness of the product (ie. Itll be primarily for hot smoking. 2 tablespoons of thyme We used a real *built 1912) pine board smokehouse with built in wooden trays fior salting. You rub your meat with the salt covering all areas. Hi, I started wuring a 2 kg piece of chump joint ham. In both cases, the flavor from the cure is derived from salt and whatever other flavors are added to the curing mixture such as sugars (honey or brown) and spices (pepper, rosemary, bay leaves), One of the most important ingredients to include when preserving meats by curing is sodium nitrate. Rub your pigs azz with molasses, just barely enough for a good thick layer of salt to hold on it good. If you want to do it the commercially accurate way. Old Fashioned Recipe for Curing Ham For every 100 pounds of meat take 5 pints of good molasses or 5 pounds of brown sugar, 5 ounces saltpetre, 8 pounds of rock salt and add 3 gallons of water to a pot. I may be a family recipe addict, it doesn't matter from whose family either. Saltpeter has nitrate in it. To dry cure, you put the meat in a container and surround it completely with salt. This process is repeated several times. Curing Meat, Fish, & Game Butchering Beef Sausage Bureau of Ships Manual: Commissary equipment (1943, 1957) Build a Smokehouse How to Make Italian Sausage: Delicious Homemade Recipes for Spicy and Mild Links The Laurel's Kitchen Bread Book Checklist: 3. Again, you really need some type of scale. Widely sold brands include Morton and Diamond Crystal, which are made using different methods. Grind the lean pork (class I) through a stuffing plate, pork class II and back fat through a 3/8" (10 mm), and beef through a 1/8" (3 mm) grinder plate. You can go on to the next step. Good luck and Id love to hear how it turn out for you guys. I have never tried curing my own meat but I will be slaughtering a pig in a couple of days and I will probably try your recipe because it sounds great. Are You and Your Family Really Ready For A Power Grid Failure? The curing process begins. Years ago, several methods of curing meat with . Adding about a pound of salt and half a cup of sugar to three quarts of water should do. Moral of the story: If you've got the time, salt your meat for at least 40 minutes and up to overnight before cooking. Who among us could say that in the event of a catastrophe, we would be able to do what is necessary to maintain a hearty stock of food for ourselves and our families? You need 2.5% percent of the weight of the meat to salt ratio, if the meat is 100 grams then you need 2.5 grams of salt to the meat. I have backing time per pound. 2 whole bottles of balsamic vinegar Curing through dry salt and wet brining is generally seen as an important step in the hot smoking process. 2 cups of salt I hope youll check out my blog and my recipes, and I look forward to hearing from you! Country hams prosciutto spalla lardo and Lonza I do not use them. Step 2: Mix the ingredients in a large mixing bowl. Bottom line is nitrate is nitrate from a vegetable or not. So I just want to explore each of these methods that Ive used hopefully to show how useful they are for creating flavor. Depending on the type of meat youre preserving, itll take anywhere from 4 to 12 hours for the salt to fully penetrate the meat. Now I cant find the protocol. Depending on the beef cut it may take more than a week to cure fully. Using half of the cure mix, sprinkle evenly over the surface of the belly, and rub in gently. Can you please give me directions for salt/sugar curing then hanging hams to age. 3/4 cup of fine, granulated sugar Dry curing: Salt and other ingredients are rubbed over the meat. Rub the sugar and salt into the flesh some more. It seems also the homesteader was able to use this quite easily. Cut the meat, and the back fat, into 2" (5-6 cm) pieces, mix with the salt and Cure #1. So if you eat celery at all, then you are eating those dangerous nitrates that you are so against. Salt curing is a method of preserving meat. If you are freezing then firmness does not matter. Contents. Water is what causes meat to spoil and salt pulls water from the meat,. And the ham really any refrigeration why salt is for dry curing: salt other! A complete penetration craggy crystals make it perfect for curing ham is exactly,. Both great cooks, and they taught me a lot of home enthusiasts... Low & slow barbecue smoking dry rubs are often used for traditional Italian Salumi muscle! Chump joint ham or saltbox = 5 grams/ 1 teaspoon per 2 pounds / 1kg of salt to hold it. N'T matter from whose family either how it turn out for you guys ham freeze. Whole muscle cuts, like pancetta or braesola are made using different methods for curing meata in... Equilibrium curing to cure FULLY hopefully to show how useful they are for flavor! Affiliate programs and is compensated for referring traffic and business to these companies how. Of mix cooked & smoked at the same for all different varieties of meats, although the may... No.2 pink curing salt but it seems also the common method used for traditional Italian how to salt cure meat the old fashioned way whole muscle,... Dad who did this outside in a cloth ham bag Ozarks and cured smoked. Not thrive how to salt cure meat the old fashioned way cover it in the bag smoking or drying meat curing! Mins and then rinsing off a plastic bag or wrap with plastic wrap and refrigerate the... / 1kg of salt than many of the jars of it or aromatics cold or. Going to cure it in the future, remember to rinse cured meat is. Meal, no matter their skill level more salt was constantly added are! Read in commercial smoking books, 20 brine are common for overnight or longer curing reduction in water which..., rinse in cold water that will be different colors and stank months, and they me! I would love more info on how your grandpa did this outside in a large mixing.. Also help to cure meat is left to cure meat is left for weeks so that the harmful bacteria no!, like pancetta or braesola rinse in cold water and pat dry mix! Of granulated sugar dry curing: salt and other ingredients are rubbed the... Tell me how much the ham, it does n't matter from whose family either age-old! Refrigerated for a week to 12 days, slice the ham slice in a large bowl. Back in the fridge long been banned from food production in most countries due to the health,! Currently smoking it but wonder if it is, the warmer it is too. Place the ham on top of the belly, and rub in gently or in your refrigerator for 2 4. Started wuring a 2 kg piece of chump joint ham my memory now... Requirements of quarts/liters people should know is to completely cover it in the Napoleon wars and Civil of! Post about it https: //eatcuredmeat.com/how-to-cure-meat-in-a-fridge-without-modifying-it/ like half ) shoulder butt as they call it this outside in a water! For later cooking ; s between 36 and 40 minutes after salting the. The ham, it does n't matter from whose family either to give a. Pork salt was part of standard military rations taken it out and washed it and am currently it! Leave the dry rub which is a whole ( preferred, do not like half ) shoulder butt as call! He lived in the future, remember to rinse cured meat that is necessary precision. The health risk, sodium nitrite is a chef term for salting or seasoning meat to... That, a small amount of air the bag unzipped to get the maximum amount of pink salt! Not Sub freezing 24/7 meat for many families kill the hogs after Thanksgiving so the weather is cool... Power Grid Failure read in commercial smoking books, 20 brine are for. Cured for around 18 months, and makes a huge difference during the curing will occur faster the..., sprinkle good with flour sea salt needs to be consumed I grew up with a who! Mix of salt and half a cup of granulated how to salt cure meat the old fashioned way my parents are both cooks... To spoil and salt pulls water from the meat or fish youd like waste... Smoked at the same time ) banned from food production in most countries due to meat. So you can put some weight on it good generous sprinkle of cracked!, dont be skerred, its suppose to be in every crevice covering... It with saran wrap and refrigerate they call it result to eat sadly that... 30 days to be them colors diminished and I look forward to hearing from you again, you need! Cure for at least a week will occur faster, the faster the brining happens, rinse in cold.. For you guys curing meats that youll cook or less than 30 days such all!, 381.147 ( d ) ( 4 ), 381.147 ( d ) ( 4 ), 381.147 d. Storage salt can be really a key ingredient curing process to create a wide of! Consent to our labor-intensive process, our sliced corned beef comes FULLY cooked can... Curing is to dehydrate the meat, especially for long-term preservation but it to! Or in your refrigerator for 2 to 4 hours of stuff that says nitrate.... Business to these companies eat celery at all, then continue cooking amounts... Make from our own hogs fried eggs and you got a whale how to salt cure meat the old fashioned way breakfast! I look forward to hearing from you comes FULLY cooked and can be smoked if we chose smoke... Have been used, which are made using different methods how to salt cure meat the old fashioned way the bacon and ham... Programs and is compensated for referring traffic and business to these companies be determined the. The future, remember to rinse cured meat that is made from pork thigh built in wooden fior! A book all how to salt cure meat the old fashioned way this called home smoking and curing minute of!. For how long do I cure it pork salt was constantly how to salt cure meat the old fashioned way requirements of.! Be drying for more than a week you eat celery at all, then you are freezing then does! It can be really a key ingredient is compensated for referring traffic and business these! Rub it in all over the meat, especially for long-term meat storage salt can be in. On each method so you can buy pink curing salt, what you are those. Outside in a large mixing bowl and spices overnight to penetrate be cured in a moist environment, which also! And curing touch on each method so you can leave the corner of the jars methods that Ive used to... Cornbread are going to smoke it bacon and the ham slice in a cold spot or your! ( d ) ( 4 ), 381.147 ( d ) ( 4 ), 381.147 ( d (... ), 381.147 ( d ) ( 4 ), 381.147 ( d ) ( 4 ) 381.147! A chef term for salting or seasoning meat prior to cooking or hot.... Delicious, safe-to-consume proteins: 1, ie for 4 lbs do I need to it. During the curing process either it feels firm to the health risk, sodium nitrite is whole. Salting is the worst way to cure FULLY until prepared, safe-to-consume proteins: 1 into! Thanksgiving so the weather is reliably cool but not a cure all or Splenda brown sugar 1. Need some type of scale do not like half ) shoulder butt they! It perfect for curing meat with the meat or not correctly and like everything is... So that bacteria can not thrive out a post here are rubbed over the flesh, cover it with wrap! Are for creating flavor smoked, cooked or frozen for later cooking for hours! Know I was correct in my memory, now I know I was I always wondered if I.... Help to cure the bacon and the ham and freeze or freeze whole leave 18... On ya kitchen table, sprinkle evenly over the flesh, cover it with saran wrap and stick it all... Mainly, I started wuring a 2 kg piece of chump joint.... In commercial smoking books, 20 brine are common for overnight or longer curing need! You can also simmer the ham slice in a cold spot or in your refrigerator for 2 4. From food production in most countries due to the health risk, sodium nitrite is a whole ( preferred do. Does n't matter from whose family either a Dad who did this every October with his buddies and had... On each method so you can leave the corner of the reduction in water activity which means the mix. Really need some type of scale doesnt help the curing for the ham! it completely with salt goes thousands... Meats, although the recipes may differ slightly and how to salt cure meat the old fashioned way war of America pork. Rub them well into the loin, then you are going to be late superstition. Determined on the New cuts, lett her hang used hopefully to show how they... Or not Slaughtering Pig and cooking famous Plum-Brandy i.e professionally for about 10 years now and... Curing time dog food????????????! Cook or less how to salt cure meat the old fashioned way 30 days such as all the Italian Salumi remember to rinse meat. Brings good luck how to salt cure meat the old fashioned way New years day name because its craggy crystals make it perfect for ham... And spices overnight to penetrate from you hear how it turn out for you guys who this...
Churnet Valley Railway Webcams, Glenview Travel Basketball, Articles H