PRODUCING BONELESS DRY‐CURED HAMS WITH DIFFERENT AMOUNTS OF CURING INGREDIENTS

Abstract

ABSTRACTFresh hams were skinned, boned and partially defatted. A curing mixture of 84.9% salt, 14.2% white sugar and 0.9% sodium nitrite was applied at the rate of either 5% or 7% of the boneless weight. Approximately 50g of the mixture was placed inside each ham which was then tightly tied. Half the remaining mixture was applied to the surface and the remaining half after 4 days. Hams were cured 21 days at 3°C, held 21 days at 21°C for salt equalization, heated to 38°C and smoked for approximately 24 hr and aged at 18°C for 4 or 8 wk. Organoleptic evaluations were made, and slices were analyzed for salt, moisture and nitrite. Ham yields were not affected by amount of cure but decreased with time. Panel scores were similar for both cures and both times except for saltiness and all were highly acceptable. Percent salt and moisture were similar for both cures but salt increased and water decreased with time. Outer (a strip around the slice approximately 2.5 cm wide) and inner portions of the slices were similar for salt, but outer portions contained less moisture. Some variations occurred in nitrite levels, but the highest level detected in the outer portion of the 5% cure after 4 wk aging was only 17.1 ppm. Hams not tightly tied developed some internal mold while properly tied ones were free of mold.