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First home-cured ham: cured, cold-smoked, baked, glazed, with Qview!

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Bearcarver said:
Nice Job, Clarissa!!!

And like Dave said---Great way, cutting it down to smaller sizes & deboning for shorter times & no worry of bone sour problems.

If I ever cure a fresh Ham, I'll do the same thing before I Dry cure it !!!

Great Post too!!!!

Bear
Click to expand...
Hey Bear,

Thank you!!  I'm too inexperienced to feel comfortable with injecting around a bone and using long cure times....too much potential for something to go wrong, or for me to screw it up.  Using the small leg section, deboning it, and using a shorter cure time took a lot of the stress out of it.  

Thanks for checking out my post and for the compliments!  I hope you have a great Sunday!

Clarissa
 
SnorkelingGirl said:
Hey Bear,

Thank you!!  I'm too inexperienced to feel comfortable with injecting around a bone and using long cure times....too much potential for something to go wrong, or for me to screw it up.  Using the small leg section, deboning it, and using a shorter cure time took a lot of the stress out of it.  

Thanks for checking out my post and for the compliments!  I hope you have a great Sunday!

Clarissa
Click to expand...
Clarissa I to prefer smaller pieces. Not for the shorter cure. But for if i Don't like it. Or want to tweek it. My bacon i want a big belly. With pop's cure and bacon. it is just find your salt and sugar level. i guess the same thing with ham. Thanks for shareing with us.

Happy smoken my friend.

David
 
themule69 said:
Clarissa I to prefer smaller pieces. Not for the shorter cure. But for if i Don't like it. Or want to tweek it. My bacon i want a big belly. With pop's cure and bacon. it is just find your salt and sugar level. i guess the same thing with ham. Thanks for shareing with us.

Happy smoken my friend.

David
Click to expand...
Thanks for the words of wisdom, David!!  Have a great day!
 

Clarissa
 
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