I have been swearing that I will make a nice country smoked, or smoked country ham. I have made Bacon, I have made Canadian Bacon, I am no expert but they were passible. I would never start a long commitment with a country ham without some learning experience. LOL....
There are already things I would change with my first test baby this morning. Since I only started this, this morning pictures are sparse, knowledge is low as to match experience. But I thought I would post what I did so comments and suggestions can be made.
The intended conclusion to the experiment, a bone in ham which can be smoked, twice. Tastee, tender, juicy, smokie are all acceptable, but it is a first attempt.
Here's the tag:
(Man my camera needs glasses)
Here's the picnic, did I mention it takes an act of God to find one?
As my hands were all wet and sticky with brine, there was no pictures taken during the injection process. Will on the next picnic try the big SS injector as putting in that much brine/cure with a cattle hypo take some time and some strong fingers.
Brine/cure
2/3C Canning Salt
2/3C Light Brown Sugar
2/3C Refined Sugar
1T Pink #1 Cure (Heaping)
2 Caps of Maple extra (I know, I just like that smell)
2/3 gallon of water, plus enough ice to make a gallon. Worked out well BTW
I pumped that sucker full of cure, I know, it should have been QT trying #1 cause I don't have any QT, I have Pink #1, I have Morton Smoked Sugar, but no QT.
With my reading I am understanding that for bone in, QT should be used to prevent bone rot. I could have removed the bone and gone pink #1 with no problems. I have seen people here do Pop's cure w/ injection with Boston Butts so here's hoping.
I also left the skin on, I know its hard to get that cure in there with the skin remaining, but as much cure as I injected I am hoping its ok.
I was lucky, and found a Tupperware that fit perfectly.
That is cure and ice and picnic. No air! When I burped it it squirted cure. So no opening for 2 weeks. Normally I use a food grade bucket and put in the garage reefer, but since it is out there full of Canadian Bacon curing still, I used this. A thought, I wonder how much air is captured in the ice cubes........Hmmmmmmmm............ Maybe burp it again tomorrow.
Now we wait.
If nothing else good comes out of this, we can use it as a training film as to how NOT to do it.
Looking forward to suggestions, input, discussions and ideas. Please. I know its too late for this one but there will be more!
There are already things I would change with my first test baby this morning. Since I only started this, this morning pictures are sparse, knowledge is low as to match experience. But I thought I would post what I did so comments and suggestions can be made.
The intended conclusion to the experiment, a bone in ham which can be smoked, twice. Tastee, tender, juicy, smokie are all acceptable, but it is a first attempt.
Here's the tag:
(Man my camera needs glasses)
Here's the picnic, did I mention it takes an act of God to find one?
As my hands were all wet and sticky with brine, there was no pictures taken during the injection process. Will on the next picnic try the big SS injector as putting in that much brine/cure with a cattle hypo take some time and some strong fingers.
Brine/cure
2/3C Canning Salt
2/3C Light Brown Sugar
2/3C Refined Sugar
1T Pink #1 Cure (Heaping)
2 Caps of Maple extra (I know, I just like that smell)
2/3 gallon of water, plus enough ice to make a gallon. Worked out well BTW
I pumped that sucker full of cure, I know, it should have been QT trying #1 cause I don't have any QT, I have Pink #1, I have Morton Smoked Sugar, but no QT.
With my reading I am understanding that for bone in, QT should be used to prevent bone rot. I could have removed the bone and gone pink #1 with no problems. I have seen people here do Pop's cure w/ injection with Boston Butts so here's hoping.
I also left the skin on, I know its hard to get that cure in there with the skin remaining, but as much cure as I injected I am hoping its ok.
I was lucky, and found a Tupperware that fit perfectly.
That is cure and ice and picnic. No air! When I burped it it squirted cure. So no opening for 2 weeks. Normally I use a food grade bucket and put in the garage reefer, but since it is out there full of Canadian Bacon curing still, I used this. A thought, I wonder how much air is captured in the ice cubes........Hmmmmmmmm............ Maybe burp it again tomorrow.
Now we wait.
If nothing else good comes out of this, we can use it as a training film as to how NOT to do it.
Looking forward to suggestions, input, discussions and ideas. Please. I know its too late for this one but there will be more!
