Something interesting I discovered, over in the UK they make molasses
cured pork products such as black ham and black bacon:

http://www.formanandfield.com/emmetts-hams-p-2973.html
http://thislittlepiggy.us/2009/11/black-bacon/

I'm doing some research trying to locate some recipes. Along with
molasses, beer is used in the brine. Do you know why beer would be
used? Does it somehow help in the curing process or is it used more
for flavor? Is there any type of beer that would work particularly
well for this or should I just use middle of the road stuff like
Budweiser, Miller, etc.?

> wrote in message
...
> Something interesting I discovered, over in the UK they make molasses
> cured pork products such as black ham and black bacon:
>
> http://www.formanandfield.com/emmetts-hams-p-2973.html
> http://thislittlepiggy.us/2009/11/black-bacon/
>
> I'm doing some research trying to locate some recipes. Along with
> molasses, beer is used in the brine. Do you know why beer would be
> used? Does it somehow help in the curing process or is it used more
> for flavor? Is there any type of beer that would work particularly
> well for this or should I just use middle of the road stuff like
> Budweiser, Miller, etc.?
>

If you want to add flavor, use real beer instead of adding water diluted
with CO2.

In article >,
"Ed Pawlowski" > wrote:

> > wrote in message
> ...
> > Something interesting I discovered, over in the UK they make molasses
> > cured pork products such as black ham and black bacon:
> >
> > http://www.formanandfield.com/emmetts-hams-p-2973.html
> > http://thislittlepiggy.us/2009/11/black-bacon/
> >
> > I'm doing some research trying to locate some recipes. Along with
> > molasses, beer is used in the brine. Do you know why beer would be
> > used? Does it somehow help in the curing process or is it used more
> > for flavor? Is there any type of beer that would work particularly
> > well for this or should I just use middle of the road stuff like
> > Budweiser, Miller, etc.?
> >
>
> If you want to add flavor, use real beer instead of adding water diluted
> with CO2.
>

SNORK!! (good one ,Ed-I just 'beered' my monitor screen)

OP- Do you think you might wanna use a beer from UKistan, since the
recipes are from there? I mean,really,GUINNESS comes *immediately* to
mind (and it's even Advertised on American TeeVee)
Else you might could run some Bud or Miller through an actual Englishman
in order to remove that pesky CO2. You won't,however,be doing said
bloke/mate/chap any real favor.
Tip: Fizzy American ****water is far from being "middle of the road
stuff"- more like 'low rent swill'. Why not learn to drink REAL beer?
Then you can even learn to cook with it,too!
You'll be glad you did!

monroe(step one- www.beeradvocate.com)

LOL....great feedback guys. I didn't know that about CO2 being added,
I thought the process for making beer was basically the same for
premium beers and the cheap stuff. Well maybe I should try Guiness
then....just not sure what the goal is in using the beer....do you
want a strong beer flavor in the ham?

In article
>,
" > wrote:

> LOL....great feedback guys. I didn't know that about CO2 being added,
> I thought the process for making beer was basically the same for
> premium beers and the cheap stuff. Well maybe I should try Guiness
> then....just not sure what the goal is in using the beer....do you
> want a strong beer flavor in the ham?

I Googled "black ham brine" - 2nd hit or so on the page:

http://www.localfoodheroes.co.uk/web...try.php?id=599

PLAINLY mentions 'Stout' in the recipe. Like unto Guinness.
The 'process' for making better beer (that is,using more and better
ingredients) is *exactly* what makes good beer cost more.

You wouldn't use wine that you wouldn't drink for cooking.
Same with beer.

monroe(yes, stout = strong. Dark, too)

On Wed, 9 Mar 2011 14:58:18 -0800 (PST), "
> wrote:

>Something interesting I discovered, over in the UK they make molasses
>cured pork products such as black ham and black bacon:
>
>http://www.formanandfield.com/emmetts-hams-p-2973.html
>http://thislittlepiggy.us/2009/11/black-bacon/
>
>I'm doing some research trying to locate some recipes. Along with
>molasses, beer is used in the brine. Do you know why beer would be
>used? Does it somehow help in the curing process or is it used more
>for flavor? Is there any type of beer that would work particularly
>well for this or should I just use middle of the road stuff like
>Budweiser, Miller, etc.?

Methinks the alcohol will have a tenderizing affect, flavor aside.
Hell, just use vodka or pure ethanol.

I use stout in lots of marinades and braise fluids. 1:1
stoutineapple juice for pot roast. 12-16 oz in a beef schtew.

-Zz