Hunt Gather Talk 7: Ham Curing Basics

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Hunt Gather Talk PodcastIn this episode of Hunt Gather Talk, I talk with my friend Bob del Grosso, a professor at Drexel University in Pennsylvania who is an expert on curing meat (among other things). Where last episode was all about dry cured sausages, this one will cover whole cuts like cured duck breast, bresaola, lonzino and boneless hams.

If you want to learn more about Bob, you can contact him on Facebook.

This is a single-subject episode, so if you are into curing meats, you are in luck!

Here are some links for further information on this week’s episode:

That should get you started. If you want more, here are all my charcuterie recipes.

Enjoy this week’s podcast, and, as always, if you like it, please subscribe and leave a review. It helps me a lot. Thanks!

smoked glazed ham recipe
Photo by Holly A. Heyser
duck prosciutto recipe
Photo by Holly A. Heyser

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About Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet’s largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

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4 Comments

  1. Thanks so much for introducing me to the magical world of curing.
    My taste buds are dancing, brain is exploding ???

  2. Totally agree with Joshua. I look forward to these, and get excited when the next one pops up. The podcasts give a glimpse into another facet of the website, and motivate me to research and attempt something new.

    Just a question, is the link to Matt Wright’s Curing Chamber Setup heading to the right page, or did you intend it to go to the page entitled: “MEAT CURING AT HOME – THE SETUP” found at the bottom of his safety write-up?

  3. Man, I’ve really been loving the podcasts lately! I’ve followed this site for a while and really enjoy it. The podcast is a great addition though, I find myself visiting the site and scouring it for recipes a lot more often after listening to the podcast. I’ve been enjoying the episodes on cured meats and look forward to you talking about smoking meats. Thanks for all of it!