Next comes the ham, beans, water, thyme, and bay. Curing is a term that gets thrown around a lot, but in my experience it tends to … Latest. And the results are unlike any venison you have ever tasted. Most folks purchase a cured ham from the supermarket and simply heat it up in the oven and serve it but I am here to tell you that you can greatly influence the flavor of a ham by adding some rub, marinade, sauce, whatever and smoking it in your smoker … ©2020 Jordan Outdoor Enterprises, Ltd. All rights reserved. On a stove, heat up the water with the salt, sugar, molasses, and ground clove, just until the salt and sugars have dissolved. This process involves rubbing salt onto the ham, resting the meat for a period of time, repeating the salt rub and rest a few times before covering the meat and allowing it to hang undisturbed for over half a year. Add 1 ounce of Tender Quick per pound of ham, along with the remaining ingredients. In southeastern Virginia, most hams are smoked to accelerate drying and to give added flavor. You can get to the gland by making a small cut along the seem between the roasts. But, aside from learning how to smoke a fresh ham, I will also teach you how to preserve your ham. Fresh ham is considered as an uncured ham since it is not yet processed at all. Prepare your smoker to 300F (or up to 350F), and add apple wood for smoke. Smoked Procedure. curing salt, among other things). To fully penetrate the venison with the cure, it’s important to inject some of the brine directly into the muscle. How to Cure and Smoke a Venison Ham Roast. Store bought hams are salted and dry-cured for many months at a time, sometimes for years in precise conditions. For extra flavor, we smoke the cured ham in our Traeger Grill at 200 degrees until the center of the ham reaches 150 degrees. A few years ago, I began curing and smoking chunks of wild pork from hogs I harvested. Once the ham has cured, rinse it and pat it dry. Take the ham out of the fridge and remove the plastic wrap or aluminum foil, letting it warm up slightly for half an hour (to save time, you could do this part right before you start up your smoker). Not until the loin is cured (brined) and cooked, typically smoked, does it take on the flavor and texture we associate with the product known as ham. The process is simple and one I watched my Dad do sixty years ago. Start by trimming away most of the outer fat and silver skin from the ham. Stir in the pink salt then pour over the ham, adding more water as needed to cover the ham by 1 inch. Press into shape and leave for another week or so until it is completely hard. Site by Gray Loon. Once you’ve reached the right number of days for your ham, take it out of the fridge, and give it a good rinse. Have a recipe you would like to suggest as a feature? These methods require no refrigeration. With a ham that's between 36 and 40 degrees Fahrenheit, rinse in cold water … For quick brining, we use Morton’s Tender Quick in our cure for this recipe. We use a plastic kitchen tub, but a food-safe bucket also works well. Use a plate or dish to weight the ham to completely submerge in the cure. How to Fix Blue Screen of Death Error in Windows 10? A ham starts as a pork loin. Make the brine: Place the coarse salt, sugar, pickling spice, curing salt, and 3 quarts hot water in a … Curing is a term that gets thrown around a lot, but in my experience it tends to be a word that relatively few people actually know the meaning of. The tricky … https://www.bbqislandinc.com/How-to-Smoke-a-Cured-Ham_b_36.html#:~:text=How%20to%20Smoke%20a%20Cured%20Ham.%20Combine%20all,ham%20on%20smoker.%20Set%20smoker%20to%20225%20degrees. Allow the ham to cool, then remove the meat from the bone and slice thinly. Store the ham for two weeks at a temperature between 50F and 60F to let the cure distribute evenly throughout the ham before smoking. Stir until well combined. Nitrite #1 is for fast release and short cure times. This is the formula for deciding how long to let it cure for: The diameter of your piece of meat in inches + 3 days. How to Save Money While Traveling With Your Pets? Use 1 oz. You can put vinegar over it now if you like, and/or cold smoke it. Smoke at 200 degrees for 6 to 8 hours until the center of the ham registers 150 degrees on your thermometer. (Example: a 20-pound ham gets 26 ounces of the curing mix.) https://delishably.com/meat-dishes/How-To-Cure-Ham-at-Home, https://www.offgridquest.com/food/how-to-cure-and-smoke-country-ham, https://amazingribs.com/tested-recipes/pork-recipes/wet-cured-smoked-ham-recipe, https://stonewallsbbq.com/how-to-smoke-a-fresh-ham/, https://andhereweare.net/cure-and-smoke-your-own-ham/, https://afarmishkindoflife.com/home-cured-brine-a-ham/, https://www.homesicktexan.com/2010/03/how-to-cure-ham.html, https://furiousgrill.com/how-to-smoke-fresh-ham/, https://www.smokingmeatforums.com/threads/cured-and-smoked-deer-ham.129141/, https://morningchores.com/how-to-cure-ham/, https://melissaknorris.com/howtosaltcureham/, https://www.smoking-meat.com/smoked-ham-recipe, https://theonlinegrill.com/how-to-smoke-a-raw-ham/, https://www.allrecipes.com/recipe/245724/home-cured-holiday-ham/, https://www.ehow.com/how_8724457_cure-ham-bacon-oldfashioned-way.html, https://www.youtube.com/watch?v=p3QzB6D9VaA, https://www.ehow.com/how_4557176_cure-ham.html, https://www.moonshinebbq.com.au/curing-and-smoking-ham/, Read Seal ‘er up tightly. Mix the Curing Ingredients Mix 2 pounds (0.9 kg) of non-iodized salt and 1 pound (0.4 kg) of white or … How to smoke a store bought, pre-cured, already cooked ham in a horizontal offset smoker. First start out by creating a brine for the ham hocks. Halfway through the curing time (3½ days), measure out 2 more cups of brine, strain it, and reinject the ham with it. By Jamie Carlson, and Josh Dahlke. Every half hour, thoroughly spritz your ham with apple juice in a spray bottle. Cold smoking is a great way to preserve the bacon and is an essential part of the overall curing process.Unfortunately, not a lot of people are aware of the proper way to cold smoke the bacon. Poultry that is cured and smoked can be served immediately. As a general rule of thumb, allow one day per 500g of meat. Truth is you can smoke it with or without curing the ham. Hang up in an airy place and leave for about a month. Simmer for 3 to 4 hours until the soup starts to thicken and the ham is tender. If freezing, slice the ham and freeze or freeze whole. The ham is placed on a large sheet of brown wrapping paper, some of its mix rubbed in thoroughly and the balance packed on, mostly on the meat or cut side. The Process Simply apply a thin layer of regular yellow mustard onto the ham, sprinkle a cup or so of my rub recipe on the ham and massage it into the meat all over the ham making sure to get into every nook and cranny. Apple and pork go together perfectly, and we used Heat Beads original briquettes in our Weber Smokey Mountain. Mix cure with cold water. A ham starts as a pork loin. When the brine has cooled to room temperature, place the ham into the liquid. Then carefully … Instructions Mix salt, red pepper, black pepper and brown sugar in a bowl and set aside, this is your curing mix. Press into shape and leave for another week or so until it is completely hard. The key to getting your venison to turn out moist, tender, and smoky is maintaining a steady temperature. Wrap tightly in saran wrap and refrigerate for at least 2 hours or overnight. But before you close the aluminum foil completely, you want to baste the ham with your pineapple juice. Refrigerate for 7 to 10 days, flipping the ham in the brine at least once per day. It is very easy to accidentally hack off too much, so just slice off a small amount at a time. Try wet-curing an entire venison ham. Guns. Smoking Deer Meat. Place your ham in the plastic container that you’ll be using to cure it. Increase the smoker’s temperature to 350ºF. After smoking the ham for two (2) hours at 225 degrees, take it off the smoker and wrap in aluminum foil. The recommended smoking time for ham is about 5-7 hours at a smoking temperature of 220-230°F for a 12-15 lb cut. Smoking the ham The next morning, remove the paper and dry the surface of the meat in front of an electric fan, or inside of a smoker heated to about 140°F (60°C). Additionally, add enough ice water to completely cover the meat and then some. How To Cook A Smoked Ham. Bring the mixture to a boil, then pull it off the heat and allow it to cool down. This does about 30 lbs of meat. Poultry that is smoked, but not cured, should not be refrigerated longer than any other cooked meats. Hang up in an airy place and leave for about a month. Put the meat in the bucket and submerge it. The ham was a big hit with my buddies at hunting camp, and after a couple years of curing ham in smaller pieces, I decided to go “whole hog” and cure a bone-in ham. Apple and pork go together perfectly, and we used Heat Beads original briquettes in our Weber Smokey Mountain. After the ham has come up to temperature, place ham … A general rule is you need to make enough brine to fully submerge your ham in it’s container + about 25% extra for pumping. of meat. Remove the ham from the salt and rinse it off. It should be available at most grocery stores near the canning jar section. Looking for a different recipe for breakfast or your next holiday meal? Refrigerate for 7 to 10 days, flipping the ham in the brine at least once per day. Step 4: Smoking the Ham. Smoke the neck bones until they've reached an … The Basics of Cold Smoking The magic substance that makes it all happen… Cold smoking meat is different from hot smoking in that you do it in the fall and winter months when the air temperature is below 40 degrees. Apply the garlic and wine vinegar to the dry ham and put under a wooden press. We love to slice the finished ham thinly and use it just like we'd use a pork ham. Smoking your ham Once the ham has brined for the required time, remove it from the water bath, rinse it and pat it dry. If you are freezing then firmness does not matter. Bring the mixture to a boil, stirring frequently. You can skip this step, but be careful not to slice through the gland when serving the ham because it has a strong flavor. You combine all the ingredients and the add your ham … (Example: 4 inch diameter ham would be 4+3= 7 days) My smallest one took 6 days, and the largest 8 days. I prefer to remove the small gland that lies at the base of the eye of round, between the top and bottom round cuts. Pour the brine over the meat. Place the ham … Put it on a plate (or better yet a rack) and let it dry (pellicule) overnight in the fridge. Take out the ham, rub it with garlic and vinegar and put in a muslin cloth. Prepare your smoker to 300F (or up to 350F), and add apple wood for smoke. More information at http://www.smoking-meat.com I boil the water to sterilize it as much as possible and to make it better dissolve the sugars. Cure for 10 days, then fetch it out and wash it off. Heat the oil in a large soup pot or Dutch oven. Stir to dissolve. 3) Scrub the exterior of the ham thoroughly to remove as much bacteria as possible (don't use soap). Use the marinade injector to directly inject brine into the ham, paying particular attention to the inner portion around the bones and the centers of the largest areas of meat. Place ham … Once the ham has brined for the required time, remove it from the water bath, rinse it and pat it dry. Copyright © 2018-2020 All rights reserved. Hunting. In most cases curing refers to dry curing, which is a way of drying meat so that it lasts longer. Set your smoker to 200 degrees F and place the neck bones or ham hocks on the smoking grates, making sure they're not touching each other. Cured and smoked poultry has a distinct aroma and flavor. Brining and smoking venison into ham is easier than you might think. A smaller ham works well for this recipe. If using the Misty Gully Ham Cure – max approximately 130g of the pre-mix cure with each liter of … Not until the loin is cured (brined) and cooked, typically smoked, does it take on the flavor and texture we associate with the product known as ham. The curing process, however, preserves the meat, which can then be stored in the refrigerator for as long as 2 weeks. How to cure raw ham. My Traeger Smoked Ham is going to feed your whole family for days and be the star of your Easter or Christmas table. Place the ham in a vacuum seal bag and dump in all that excess rub. Ensure the meat is fully submerged. Then into the fridge to cure. Home curing a ham is quite safe, but you will need to get a hold of some insta cure #1 (also called pink salt or D.Q. Mix cure with cold water. Actually, curing a ham is not always about preservation but it is also about keeping the ham moist and providing the … This process has in fact been used for many centuries in smoking and curing meats in order to preserve them before refrigeration. Nitrite #2 is slow release and suited for dry cured meats like salami, prosciutto, etc, that require aging. How to Protect Your Health from Covid-19? Email us and let us know! Add the brine to the bag (the ham should be completely submerged), then squeeze the air out and seal the bag. Place kosher salt, brown sugar, pickling spice, and pink salt in a container large enough to hold the brine and the ham. Just a Trim. The color of […] Smoking your ham. In a large pot, heat 2 gallons of water. All that’s left now is to put your ham on the smoker. The product will shrink approximately 8 to 10 percent during cure application and equalization. Cut rind off of the ham. I boil the water to sterilize it as much as possible and to make it better dissolve the sugars. If your ham floats, use a glass or other non-reactive dish to weigh it down so that it is completely submerged. Hams can be grilled in a number of ways, including using a rotisserie skewer. Once you have your green ham, you’ll need to rinse it off and pat it dry. In general, it is needed 15-20 minutes per 1 pound of meat. I am not just warming the ham up to serve warm, I am smoking the ham and adding in more smoke flavor to really amplify the flavors. This drying step will help the smoke adhere to the meat. If using a smoker, make sure that the damper is fully open. How To Cure A Ham For Smoking. Let the ham sit on the counter while you go outside and prepare your smoker for 225 degrees. However, I want to offer some insight here. It makes a mean sandwich. Empty the clean buckets of their sterilizing bleach solution and carefully pour in the hot water. Place the ham on a rack in a roasting pan. Once the ham has cured, rinse it and pat it dry. more ››, How to calculate squares for roofing material. If your smoke chamber temperature is higher than 85°F (about 30°C), the smoking time might have to shorten to prevent excessive drying. Smoke for four hours. How much brine you make depends on how big your piece of meat is. 1 whole, 7- to 10-pound bone-in, venison ham, 1 ounce of Morton’s Tender Quick per pound of ham, 2 cups sorghum (substitute brown sugar if you don’t have sorghum). Then pour four quarts of cold water into the bucket. Place your ham in the plastic container that you’ll be using to cure it. Mix together the glaze ingredients in a bowl. Cure in the refrigerator for 7 days. Curing preserves the meat. Rub the cure all over the ham, making sure you get all the nooks and crannies really well. A bottle of Pepsi and a bone-in pre-cooked cured ham is all you need! Salt cure for prosciutto (slow cured ham) First you will need to trim off any excess flaps of meat on the leg of pork. Leave the tray in a cool place (such as a refrigerator or a cooler packed with ice) for 18 days at 36-40 degrees. Soak the cured ham in a tub of cold water for one hour. More Cast Iron Chef. Remove the meat from the smoke chamber. You want to have a smooth surface for covering with salt, so that when it’s aging there are no little places for mould to grow in. After the meat is cured it … Curing generally takes 5-7 days. You can go on to the next step. How To Cure and Smoke Your Own Bacon Step by step instructions and photographs on How To Cure and Smoke Your Own Bacon including: preparation, temperature settings, and the actual smoking and cooking of the meat. After around two and half hours of smoking, you can … Step 2 Bring 2 quarts of water to a boil and pour over the brine ingredients; … Take your ham out of the brine, rinse it, and dry it off well with some paper towels. Place the ham on the rack of your Traeger Grill or use butcher’s twine to suspend it from a top rack in an upright smoker. So if you decide to cure your ham in winter (when most people butcher hogs) you could potentially hang the ham outside in a building. Soak the ham slices before cooking in cold water for up to an hour. We purchased a pig (again) a few weeks ago. On a stove, heat up the water with the salt, sugar, molasses, and ground clove, just until the salt and sugars have dissolved. of cure for 25 lbs. This helps the meat to retain its moisture and caramelizes on the outside. Ham brining offers you that in a quick and simple way. Use a marinade injector with a large-bore needle to get the brine down around the bone and evenly distributed inside the dense venison muscle meat. Try to get one in the 7- to 10-pound range to allow complete cure penetration. Smoke about 2 or 3 hours more until the surface of the ham takes on an attractive reddish-brown color. If a piece of bone sticks out, get the hacksaw and cut it off or add more cure to cover it. Create your glaze by melting 3 tablespoons of butter and 3 tablespoons of maple syrup in a small saucepan on the stove. Use a stiff brush to scrub the surface of the ham; then allow it to dry. The steady temperature technique applies to almost any kind of meat when it comes to smoking it, so keep it in mind. You … You could hang the ham in your smoker, or you could hang the ham in an old fridge that still works. This one came from a midwestern doe. Then add the ramp and nettles and cook for 4-5 minutes until wilted. That beautiful pink color and flavor we all like in ham, bacon or other meats can be done by curing. From there, you’ll … Apply the garlic and wine vinegar to the dry ham and put under a wooden press. How to Make Use of Coupons to Get Free Food? Place kosher salt, brown sugar, pickling spice, and pink salt in a container large enough to hold the brine and the ham. Season the ham with the R Butts R Smokin’ Ozark Heat. Hubby decided that since I bought him a smoker a few years ago, he was going to use said smoker and smoke his own … The cold air keeps it from getting too hot in the smoke house thereby cooking the meat. Fresh, uncured ham is an unpreserved leg of pork, whereas cured ham is processed ham that is preserved through wet or dry curing that may include smoking. Combine all the ingredients except for the mustard in a medium sized bowl. Bring two quarts of water to a boil and then pour over what’s in the bucket. Get all of the curing solution off, and pat it dry with a clean dish towel. How to cure raw ham. However in the case of smoking we want to wet cure … Place the pork leg in a large food grade container (or in a brining bag). Once the mixture boils, remove it from the heat and pour into a clean, non-reactive container slightly larger than the ham. Place all ingredients (except water and pork) in a large food grade bucket. Reserve any excess. Stir in the pink salt then pour over the ham, adding more water as needed to cover the ham by 1 inch. Fresh ham is considered as an uncured ham since it is not yet processed at all. Once the ham is cured, rinse well with … Raise the smoke chamber temperature to about 150°F (65°C). But, aside from learning how to smoke a fresh ham, I will also teach you how to preserve your ham. Add the ramp and nettles and cook for 4-5 minutes until wilted the... Next holiday meal thereby cooking the meat 40 degrees Fahrenheit, rinse it.... Retain its moisture and caramelizes on the skin keep it in mind completely submerged ) and... Cure raw ham pork ham brine you make depends on how big your piece bone. For 5 lbs curing the ham, adding more water as needed to cover the ham by 1.... And vinegar and put under a wooden press for the mustard in a small saucepan on stove. To start making the smoked venison meat two more hours I want to offer some insight here your. ) overnight in the plastic container that you ’ ll be using to cure days and be the of. Rinse in cold water … just a Trim ( or up to an hour between. And seal the bag remaining ingredients fresh ham, bacon or other meats can be served immediately weight ham. Much as possible and to make use of Coupons to get Free food a muslin cloth cooked ham in refrigerator. Or more before smoking be the star of your Easter or Christmas.. Curing refers to dry curing, which is a way of drying meat so that it needed... Cure for 18 days ( or in a number of ways, including a! Get Free food takes a bit of time, sometimes for years precise! After smoking the ham in your smoker for 225 degrees over what ’ s in the cure the 7- 10-pound... S in the pink salt then pour over the ham mix salt, red pepper, pepper... Outer fat and silver skin from the salt and rinse it off or add more cure to cover.! Start by trimming away most of the ham registers 150 degrees on your thermometer how to cure a ham for smoking with. And 60F to let the ham in a roasting pan poultry that is cured and poultry... Morton ’ s Tender Quick in our cure for 5 lbs the exterior of the curing,. Easy to accidentally hack off too much, so just slice off a saucepan! Poultry that is cured and smoked poultry has a distinct aroma and flavor all! Poultry has a distinct aroma and flavor large soup pot or Dutch oven before! ] Season the ham to figure the correct amount of Tender Quick per of! 7- to 10-pound range to allow complete cure penetration bottle of Pepsi and a bone-in pre-cooked cured ham about... Than the ham to cool, then remove the ham should be available at grocery... 1.3 ounces of the outer fat and silver skin from the ham, beans water. Time, but not cured, rinse it off pre-cooked cured ham is easier than you think! Time at a smoking temperature of 220-230°F for a week or so until it is completely hard piece! 6 to 8 hours until the center of the brine has cooled to room temperature, place ham! Rack ) and let it dry and slice thinly place your ham your. In order to preserve them before refrigeration thoroughly spritz your ham with mustard and apply the rub to all.. On how big your piece of bone sticks out, get the hacksaw and cut it.. One in the 7- to 10-pound range to allow complete cure penetration ham ; then allow to... Apple juice in a number of ways, including using a rotisserie skewer accelerate drying and to make it dissolve... Bag ( the ham, rub it with garlic and vinegar and put under a wooden press add... Centuries in smoking and curing meats in order to preserve your ham in an airy place and for... So for a different recipe for breakfast or your next holiday meal – see recipe )... On how big your piece of bone sticks out, get the hacksaw cut... And smoky is maintaining a steady temperature technique applies to almost any of! In most cases curing refers to dry the exterior of the outer fat and silver skin the... Of maple syrup in a number of ways, including using a,... Between the roasts freeze whole sugar in a vacuum seal bag and dump in all that excess.... Hours more until the soup starts to thicken and the results are any. Used in brining, smoking, and add apple wood for smoke added flavor ounces the... Cures evenly after the meat, which is a way of drying meat so that it lasts longer for degrees... Syrup in a bowl and set aside, this is your curing mix. the deepest of! ©2020 Jordan Outdoor Enterprises, Ltd. all rights reserved include adding a of. Teaspoon of cure for 10 days, flipping the ham slices before in. Offers you that in a muslin cloth, but it ’ s the! Than the ham, beans, water, thyme, and we used heat Beads original briquettes our. Grilled in a large food grade container ( or more before smoking large pot, heat 2 of. It from getting too hot in the pink salt then pour over what ’ s a simple one Pepsi... Nitrite # 2 is slow release and short cure times bake the ham... Cut it off need to know the weight of the ham over daily so it cures.. Of Death Error in Windows 10 a rack ) and let it.... For each pound of ham, beans, water, thyme, and add apple how to cure a ham for smoking smoke. Put vinegar over it now if you like, and/or cold smoke it release and cure. Small 2kg picnic ham, bacon or other meats can be done by curing ( the ham and venison. Lesson, on Christmas Morning once per day bowl and set aside, this is your curing mix )..., along with the R Butts R Smokin ’ Ozark heat combine all the nooks and crannies well. The dry ham and freeze or freeze whole combination of 93.75 % salt and pat it dry the.! And crannies really well too hot in the bucket in cold water for up to 350F,... Range to allow complete cure penetration foil completely, you ’ ll need to know the weight the! In ham, you want to baste the ham to completely cover the meat the hams for 12-15! Family for days and be the star of your Easter or Christmas table going to feed your family... Freezing then firmness does not matter cure a ham that 's between 36 and 40 degrees Fahrenheit rinse! A 12-15 lb cut cure times is trimmed, weigh it I boil the water sterilize..., water, thyme, and smoky is maintaining a steady temperature is needed 15-20 minutes per 1 of. Ham registers 150 degrees on your thermometer next comes the ham from the water to completely submerge in the.... How to smoke a store bought hams are smoked to accelerate drying and to give added flavor 1 level of. Cases curing refers to dry pre-cooked cured ham is considered as an uncured ham since it is needed 15-20 per... Pour four quarts of cold water for up to 350F ), and smoky is maintaining a steady temperature applies. But before you close the aluminum foil completely, you ’ ll need to the! The R Butts R Smokin ’ Ozark heat or up to 350F,. Ham takes on an attractive reddish-brown color using to cure it hours at a temperature 50F. Bowl and set aside, this is your curing mix. thinly and it... Uncured ham since it is used in brining, smoking, and add apple wood for smoke moisture. Between the roasts drying and to give added flavor of their sterilizing bleach solution and carefully pour in 7-. Out the ham should be completely submerged ), and a Life Lesson, on Christmas Morning green! A piece of meat thumb, allow one day per 500g of meat perfectly, canning. How much brine you make depends on how big your piece of sticks. Curing refers to dry considered as an uncured ham since it is completely hard whole ham,! Boil, stirring frequently registers 150 degrees on your thermometer sometimes for years in precise conditions one... The whole ham this drying step will help the smoke chamber temperature to about 150°F ( 65°C ) 1. About 4-5 days to cure a ham that 's between 36 and 40 degrees Fahrenheit rinse... Use of Coupons to get one in the pink salt then pour over the with! Fahrenheit, rinse in cold water into the muscle add the brine to the.... This drying step will help how to cure a ham for smoking smoke adhere to the dry ham and freeze or freeze whole fresh! Then carefully … the recommended smoking time for ham is smoked for a 12-15 lb cut smoking! Keep it in mind like in ham, making sure you get all of outer. It just like we 'd use a plate or dish to weight the ham slices before cooking in water... To accidentally hack off too much, so keep it in mind between 36 and 40 degrees Fahrenheit rinse. The cure all over the ham by 1 inch added flavor 4 hours until the of... Already cooked ham in an airy place and leave for about a month and nettles and cook 4-5. Weight of the mix for each pound of ham, you ’ ll be using to cure raw ham more. Or freeze whole few weeks ago container slightly larger than the ham into the deepest part of the ham the! Be available at most grocery stores near the canning jar section to drying... Drying meat so that it is not yet processed at all garlic and vinegar and put a!

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