or Connect
SmokingMeatForums.com › Forums › Preserving Food › Curing › [Noob] Nother Curing Question [Noob]
New Posts  All Forums:Forum Nav:

[Noob] Nother Curing Question [Noob]

post #1 of 11
Thread Starter 

Got two (18#) fresh hams that have been wet curing since last Thursday (12/11).........  Planned to let them cure about 9 days (one day for every two pounds) & that would be until Friday (12/19).......... Enter Kansas weather...  Looking like the weather falls apart on this coming Thursday & Friday.........  Is Wednesday (day 7) too early to smoke?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cliff notes: Is seven days long enough to wet cure an 18# fresh ham?........

post #2 of 11
Did you inject the fresh hams along the bones and joints....

post #3 of 11
Thread Starter 

I did inject, but the leg bone is the only bone in this ham (I think, heh....)

post #4 of 11
What method did you use.... how much cure and what kind... Did you use Pop's recipe....

http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham
post #5 of 11

Pics might help.

post #6 of 11
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

What method did you use.... how much cure and what kind... Did you use Pop's recipe....

http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham

 

Method??

 

 

Recipe (per ham): 2 cups brown sugar

                          11/2 cups Kosher salt

                          1/2 cup pickling spice

                          8 teaspoons pink salt (cure #1)

                          Added to a gallon of boiling water. When cool add ham & another 2 gallons cold water

 

                          Injected about 4-5 cups of undiluted cure in each ham.....

 

 

 

                          

Quote:
Originally Posted by c farmer View Post
 

Pics might help.


I can post a pic if it would help.....Mine looks just like the ham pops is curing in his thread..........


Edited by gltrap54 - 12/15/14 at 7:48pm
post #7 of 11
I would keep them in cure! Nothing worse than having uncured spots in a ham u have worked hard on!
post #8 of 11
Thread Starter 

Many things I've discovered by viewing pops recipe......... two glaring items..... he's wet curing his fresh ham 30 days (& I've been using the 1 day/2 lb method) & he's paying .99 cents/lb from Albertson's & I'm paying $2.99/lb from my local slaughter house here in Kansas. I think I'm being taken...... lol

post #9 of 11
Thread Starter 
Quote:
Originally Posted by doctord1955 View Post

I would keep them in cure! Nothing worse than having uncured spots in a ham u have worked hard on!

 

 

The method I've been using has produced evenly cured hams thus far, but I'm always interested in improving!

post #10 of 11
Adding cure to boiling water could be a problem.... Cure #1 starts to break down when temps get above 135 deg. F...
post #11 of 11
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Adding cure to boiling water could be a problem.... Cure #1 starts to break down when temps get above 135 deg. F...

 

Hmmmm....... better add that one to my growing list of things not to do LOL......... So far I've gotten by without any negative impact (seemingly)..... keeping in mind I've only cured a handful of hams in my short career..........

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Curing
SmokingMeatForums.com › Forums › Preserving Food › Curing › [Noob] Nother Curing Question [Noob]