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Country Cured Ham - From Go to Show: Q/View - Updated 6/10/13 - Page 7

post #121 of 215

Mr. T - you get any more fluid coming out of that ham?  I've had two very very small droplets come down since hanging mine up in the kitchen, nothing significant at all, seems dried out pretty good and smells like heaven to me at least!

post #122 of 215
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post
That's a work of art!!! I think I need a couple of those hanging around my kitchen!!

Thanks,  time to get started.  I have a couple extra hooks if you need them.

 

Quote:
Originally Posted by trizzuth View Post

Mr. T - you get any more fluid coming out of that ham?  I've had two very very small droplets come down since hanging mine up in the kitchen, nothing significant at all, seems dried out pretty good and smells like heaven to me at least!

No visible moisture loss since toward the end of the curing process. None during equalization or the smoking processes.

post #123 of 215

Hey Tom, What is your plan with the ham once it's done?

 

Are you going to cut it into steaks?  Serve it whole, bake it? what?

 

Am I correct in assuming that Country Cured Ham still needs to be cooked in order to be eaten?

 

Thanks bud!

post #124 of 215
Thread Starter 

trizzuth, I have not decided yet how I will prepare the first ham as of yet.  I presently have two more whole hams and one picnic ham dry curing.  They are dry curing using the same country cured ham technique as was done with the first ham.   They will become country hams around Labor Day and my plan is to use the picnic ham as a tester in preparation for the larger hams. 

 

Dry cured country hams may be consumed without cooking after the curing process is completed similarly as the Spanish or Italian hams. The reason that the hams are soaked, cooked in liquids and then baked is to reduce the saltiness from the long curing time as the salt is more concentrated.  There are several different techniques for doing this.

 

As you used a combination cure (injected and a dry cure) your cured aged ham will be cured in two thirds the amount of time as a country cured ham with less possibility of bone sour and depending on the recipe should be ready to eat.

Hope this answered you questions

Tom

post #125 of 215

Hmm, interesting, thank you for the useful information as always..  I didn't go nuts with the injections when I did them, just about 3 along the bone as far in as i could get with my injector.. Regardless, my 4 months is up in July, but I will probably want to wait till the fall to attempt eating any of it, the longer the wait time, the better, right?  Plus, I'd love for you to be the guinea pig here first and post up some pics since you have multiple hams :) selfish of me, I know!

post #126 of 215

Another great thread!  Thank you!!!!!

post #127 of 215

Do we all get a sample when its ready :-)

post #128 of 215
Thread Starter 
Quote:
Originally Posted by Wade View Post

Do we all get a sample when its ready :-)

The door will be open.

post #129 of 215

-


Edited by Black - 10/16/13 at 6:21pm
post #130 of 215
Thread Starter 
Quote:
Originally Posted by Black View Post


would a self addressed envelope do ?

ROTF.gif

Sure if the envelope is stamped, seeing how it would be going to Chile.

 

Tom

post #131 of 215

Totally Amazing! I have been taking notes. Some poor hog is grumbling somewhere and taking your name in vain I am sure.

 

Thank you for all the info, great pictures. If thats your home kitchen, you are a lucky man! Thats a nice set up.

post #132 of 215
Thread Starter 

 

 

Thread updated 5/20/13

 

000_0054.jpg~original

 

Christmas Ham 2013

 

The ham has now met all requirements to be called a "Country Ham".

 

1st. It must be dry cured. Not injected with curing solutions nor placed in a curing solution.
2nd. The combined curing and equalization period must not be less than 45 days.
3rd. It must age a minimum of four months after curing.
4th. It must lose a minimum of 18% weight from fresh.

 


Edited by Mr T 59874 - 5/20/13 at 3:08pm
post #133 of 215
That's looks real good, Tom!!



~Martin
post #134 of 215
Thread Starter 
Quote:
Originally Posted by DiggingDogFarm View Post

That's looks real good, Tom!!



~Martin

Thanks Martin, that means a lot coming from you.

Tom

post #135 of 215

That looks Sweet, Tom!!!!

 

Beautiful color!!

 

 

Bear

post #136 of 215
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

That looks Sweet, Tom!!!!

 

Beautiful color!!

 

 

Bear

Thank you also Bear.  Seven more months.  newyear.gif

post #137 of 215

Tom, you dog..... What a view.... Did you purposely stage that photo op....     My next photo op will be next to sagebrush and baby's breath....   Let's have a contest..... 

 

By the way, the ham is gorgeous....  I got distracted by the view and "ALMOST" forgot about the ham....  241.png ...

 

 

Dave

post #138 of 215

Tom,

 

That's one fantastic looking ham! I'm surprised there aren't bears charging in across the river trying to snatch it our of your hands!!! I don't know if I could wait another 7 months! Yumm!

 

Case

post #139 of 215

Totally amazing, I love that picture when its hanging in your kitchen next to your cleaver.

 

I want to thank you for your step by step w/ Q view because its one of the reasons I was so excited to find this site. A bacon and a country ham are on my list. Think I will test on a picnic first, that was so smart.

 

Thanks for sharing.

post #140 of 215
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Tom, you dog..... What a view.... Did you purposely stage that photo op....     My next photo op will be next to sagebrush and baby's breath....   Let's have a contest..... 

 

By the way, the ham is gorgeous....  I got distracted by the view and "ALMOST" forgot about the ham....  241.png ...

 

 

Dave

Thank you Dave,  Stage...me?  Sun wasn't shining in front of the refrigerator. This shot is looking West from the back deck, the pretty mountain's are looking North, but the sun wasn't right for a pic.    Contest? Okay, but I think a visit swap would be better. 

 

Tom

 

 

 

Quote:
Originally Posted by dirtsailor2003 View Post

Tom,

 

That's one fantastic looking ham! I'm surprised there aren't bears charging in across the river trying to snatch it our of your hands!!! I don't know if I could wait another 7 months! Yumm!

 

Case

DS Thank you,  Bears are not uncommon here and we eat them.  We have both Black and Grizzlies (we don't eat the Griz).  The wait wont be so bad, the tester will be ready in early fall.

http://www.smokingmeatforums.com/t/140737/country-cured-hams-cured-smoked-ready-to-age-q-v

 

Tom

 

Quote:
Originally Posted by Foamheart View Post

Totally amazing, I love that picture when its hanging in your kitchen next to your cleaver.

 

I want to thank you for your step by step w/ Q view because its one of the reasons I was so excited to find this site. A bacon and a country ham are on my list. Think I will test on a picnic first, that was so smart.

 

Thanks for sharing.

Foamheart, thank you,  We our certainly happy you joined us.  Hopefully one or more of my threads helped you decide to join us. What better compliment could one get?

 

Tom

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