Meat Pump for curing hams

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We'd like to cure our own hams this winter and have read that the best way is to dry cure the outside AND brine cure inside by using a meat pump. The only one I can find is by the Morton Salt company and is $30. For that, I can pay the local butcher to cure it. Does anyone know where I can get a different meat pump at a better price or maybe using something else to do the job?

Thanks

-- Lorraine Riedl (riedl@mwt.net), September 28, 2000

Answers

Couldn't you use a large syringe? You can get them from veterinary supply catalogs.

-- Kathleen Sanderson (stonycft@worldpath.net), September 28, 2000.

When I have special company coming over for a BBQ I get t-bones cut about 1 1/2" thick and use a styringe with a long needle to inject vegetable juice into the meat to marinate it. (Actually it's the same one I use in inject my cows, but what the heck.) You may have to pull out the plunger to fill it each time.

-- Ken S. in WC TN (scharabo@aol.com), September 28, 2000.

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