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Dry curing produces a salty product. In 1992, FSIS approved a trichina treatment method that permits substituting up to half of the sodium chloride with potassium chloride to result in lower sodium levels. Since dry curing draws out moisture, it reduces ham weight by at least 18% -- usually 20 to 25%; this results in a more concentrated ham flavor. Dry-cured hams may be aged from a few weeks to more than a year. Six months is the traditional process but may be shortened according to aging temperature. These uncooked hams are safe stored at room temperature because they contain so little water, bacteria can't multiply in them. Country hams may not be injected with curing solutions or placed in curing solutions but they may be smoked. Posted: Sunday 30th 12:17 AM |