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A pig's (nose to) tale - Small smoked, dried ham

post #1 of 10
Thread Starter 
Small,1.3 kg (green) ham. Cured for two weeks, smoked for 2 days, hung for a month, to about 35% weight loss.






Lovely meaty flavour.
post #2 of 10

Looks delicious!

 

Al

post #3 of 10
That looks amazing. Any more details you are willing to share on your process? Or can you point me to another thread that covers it?
post #4 of 10
Thread Starter 
Not much to to it: rubbed with salt, cure#2 and Texel culture (optional). Cured in fridge for two weeks - flipped periodically. Rinsed, dried for a day. Smoked. Dried for a month.
post #5 of 10

How did it turn out doing it with no skin? I have an angle on some Berkshires out here, but they have to sell it with no skin, due to some health regulation... Was going to get one, but hesitating because I wanted some good hams...

post #6 of 10
Thread Starter 
It was very good.
post #7 of 10

Atomic, morning....   Was that cold smoked for 2 days and at what temperature.....     Dave

post #8 of 10
Thread Starter 
Yes, cold smoked ....don't remember exactly. Between 5-10C
post #9 of 10
Thread Starter 
Texel softens the meat fibers. It has a milder texture than other hams I made.
post #10 of 10
Quote:
Originally Posted by atomicsmoke View Post

Yes, cold smoked ....don't remember exactly. Between 5-10C

 

Great....   Thanks........   Dave

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