curing ham help needed

Discussion in 'Pork' started by bigslick, Jan 16, 2010.

  1. bigslick

    bigslick Smoke Blower

    Hi, I am concerned I messed up and would like feedback from the experts.
    I have an uncooked ham I wanted to smoke and decided to cure it. This is bone in, skin on ham. I used TQ, I mixed it as the instructions said put in bucket in spare fridge weighted down, for a week. It looks and smells fine, but I missed some of the threads on this recently just getting caught up now.

    - I did not inject any cure.
    - Should I have trimmed the skin and such before curing?

    Did I screw this up or am I safe to smoke do you think?
    Thanks for any feedback or guidance.
    Godspeed,
    bigslick
     
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I'll bump this up. Maybe someone will help. I think you should have pumped it at least around the bone.
     
  3. bbally

    bbally Master of the Pit OTBS Member

    Wet cure or dry cure? If wet cure you are good to go. Not an ideal method, but you are safe.

    If a dry rub, we need to talk a little more.
     
  4. bigslick

    bigslick Smoke Blower

    Thanks for the bump and quick replies.
    Wet cured I assume, mixed TQ with water and had it submerged in the liquid the whole time in a bucket.
    The bone is about 6 inches long and right on the side by the skin, not down the middle of the meat. Meaning there is little or no meat on one side of the bone only thin layer of fat and skin.
    Thanks again for any help.
    I will inject for sure in the future, glad there are so many good threads on curing recently, I just started this ham before I had read the most recent ones.
    Godspeed,
    bigslick
     
  5. bbally

    bbally Master of the Pit OTBS Member

    you are OK with the submergered cure.

    Smoke on my friend.
     
  6. bigslick

    bigslick Smoke Blower

    Thanks a ton! Q view to follow!
    Godspeed,
    bigslick
     

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