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Whole Ham Curing in Pop's Brine

post #1 of 14
Thread Starter 

I agreed to cure a whole hog leg for a friend a while ago thinking I would have one under my belt by this time. This is the first time for me and the ham is a large 20 lb-er. I have had Pop's thread http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham on my computer for quite some time this morning and once again would like to thank him for his excellent tutorials and brine.

 

My refrigerator is full so I injected his meat and have it on ice in a bucket to take back to him for 28 days of curing. I admit I got lost while injecting so I started to visualize zone coverage and then some extra by the bones.

 

 

See you in about 4 weeks!

post #2 of 14

Good deal  :smile:  How much brine did you inject Todd? I go for 10% pump in my hams...

post #3 of 14
Thread Starter 
Quote:
Originally Posted by Smoking B View Post
 

Good deal  :smile:  How much brine did you inject Todd? I go for 10% pump in my hams...


40 oz., a little over 10%. I'm confident and nervous both that I got everything injected. I was going to stop at 10% but decided to give a few areas some more.

post #4 of 14

110.gif

 

I have always wanted to try hams.    I am watching.

post #5 of 14

I am watching I really want to do some ham in the near future but is kind of a teaser to show a pic and say see ya in 4 weeks.hahahahahahaha 

post #6 of 14
Quote:
Originally Posted by Woodcutter View Post
 


40 oz., a little over 10%. I'm confident and nervous both that I got everything injected. I was going to stop at 10% but decided to give a few areas some more.

 

You'll be fine then man - no worries  2thumbs.gif  As long as you got around the knuckles you're covered. If you're still nervous grab a few beers & that will go away  :beercheer:   :icon_mrgreen:

post #7 of 14
Looking forward to seeing your results! I want to start one as well drool.gif
post #8 of 14

Watching here too,,  Going hog hunting next weekend so hopefully I will have one to try!

 

Mark

post #9 of 14
Thread Starter 
Quote:
Originally Posted by MRH View Post
 

Watching here too,,  Going hog hunting next weekend so hopefully I will have one to try!

 

Mark


Good luck hunting! The DNR says we have hogs in WI but I'm all over the state and I've never spotted any. I would love a hod hunt.

post #10 of 14
Thread Starter 

The day is here. The ham is cured, trimmed and cut in half. This ham is a whopper and smoking it whole would be too much ham to handle at one time. I feel relieved after cutting it in half that it cured proper. I trimmed quite a bit of the fat off the outside as it was 3/4" to 1" thick. I have it sitting on my drying rack and the 2 pieces will head to the smoker in the morning.

 

 

 

 

 

 

 

More pictures tomorrow. The bacon went into the brine 2 weeks later and will be cold smoked after the hams are done. My friend told me the belly is almost 3" thick so I will probably hang them to stretch them out a little.

post #11 of 14

LOL... you've got ham! Its going to be wonderful! Todd just remember patience, its all going to be the best ham ever made. No bone sour nor rot, you won't burn it, it going to be the best ham you've ever had. And since you cut a nice shank end for the freezer, you'll be able to experiment with another rub and glaze flavor profile, in a few months.

 

Yep..... gonna be a lot have very happy folks around your house tomorrow......

 

Yes sir, that's a nighty purty ham you made there. Next you'll be making a country ham to hang in the kitchen for next Christmas.

post #12 of 14
Thread Starter 

Here are the 2 pieces just out of the smoker at 135 IT.

 

 


I going to start the pellicle on my friend's bacon this afternoon and start cold smoking tonight when I get back from work. 

post #13 of 14

They look great Todd.

post #14 of 14

Thumbs Up I can almost smell them from here. Nice job! 

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