Hello all,
I have 2 hams equalizing now. I started the cure on December 27, 2013. I cure for 2.5 days per pound using the
Morton's "sugar cure mix". After the cure, I wash the ham in water, dry it, and then smoke it for a day.
Seems to work well...(this is the 4th ham done this way). Here in North Carolina the winter weather is almost always
perfect for the curing stage. This may sound strange, but I apply the cure and then wrap the ham in a paper grocery
bag bound tightly to the ham. I also cut a small hole at the bottom of the bag to allow for drainage. I keep the hams
in a "dorm fridge" for the curing period. Then off to the MES smoker. After that, they hang in the backyard shed in an
enclosure that I rigged to be insect tight and with a vent fan on a timer and humidistat. The fan runs twice per day for
5 minutes if the relative humidity is less than 55%. In the summer months, the fan doesn't fun much!!
Within the enclosure, the hams are in a pillow case wound around the ham and secured with a piece of wire.
I also put lots of black pepper around the ham just in case something gets through the screen and fan. The aroma in the shed
is incredible after a few weeks. It is all I can do to NOT remove the ham and cook and eat.
When the ham has lost 25% of its initial weight, it is a country ham.
The first week of November, the hams will get cleaned up...remove the mold and outer black parts.. then deboned and
sliced for storage in the freezer. The bone gets in the bean soup pot...no salt needed!!
Here is a link to a University of Missouri web site to help those so inclined to make your own ham. It is easy and rewarding
to do. Plus you get to eat the result...assuming all things go well.
http://extension.missouri.edu/publications/DisplayPub.aspx?P=G2526
Hope this is helpful.
nChapelHeel