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Ole No.5, Story of a Dry Cured Ham

post #1 of 14
Thread Starter 
Back last November I cured several hams. In particular a boneless ham that I offered to my wife to add her special touches. She decided to name it "Succulent Harvest Ham" (I called it No.5 as it was one of 5 in a run).
At minimum we decided to go the 6 months so in real time this ham started at the end of October using a sugar cure. Here it hangs under first salt.

Sure every ham gets a certain amount of love, that special TLC incuding some salt, cure, along with the time in curing and aging added that makes it a good tasting ham. Here it is during the second salt getting some of that TLC along with some spices she chose to add to seperate this ham from the others.

Then all wrapped up for another few weeks in the cooler to equalize. bagged next to it is one of the two Missouri Style hams that were also being made at this time.

Then later some smoke and more time in the drying chamber to age with the others.

Six months later, here it is sliced and ready to taste...

Yes in deed! This one was well worth the effort and every minute spent. Great flavor!!, The spices were plentiful but not overwhelming, a perfect balance.
post #2 of 14
That looks awesome bet it tastes even better!!! Wish I had that drying chamber you have cause you sure turn out some great stuff with it
post #3 of 14
That's some awesome looking work there!! PDT_Armataz_01_28.gif
post #4 of 14

hard work ham

That is some great looking ham. Since i didn't get a care package i can't say how it taste . but i'd bet $$$ to doughnuts that it's great.
Gotta give points.giffor this one.
post #5 of 14
Great job Dan and Mrs. Dan. biggrin.gif I'm jealous, I'd love to get into curing ham and sausages. No room or time right now, but some day I will.
post #6 of 14
post #7 of 14
Wow! Looks great. I wish I had the patience and the drying chamber for this.
post #8 of 14
Man that looks awesome looking ham. Now what does it take to make, buy, or build a drying chamber ??? I sure would like to know and alittle more about this dry curing/aging. I would to learn how to do that one day. Do you give lessons???
post #9 of 14
I just can't get over the fact that you can have a chunk of meat for 6 months and it can still be good. Crazy what that salt etc. will do for you.
post #10 of 14
Thread Starter 
This double door unit is just the freezer with a small a/c window unit installed. Theres a humidifier just in case though.
post #11 of 14
I cured one one time 30 years ago in the bottom of my frig in a brown paper sack for 3 mo. It was really good.. Yours look very profesionally done and I bet they would be good anyway you ate them...Job well done.points.gif
post #12 of 14
This looks great. Nice finished product.
post #13 of 14
Great Work Dan.. points.gif
post #14 of 14
That looks wonderful Dan. I'd love to try my hand at making ham. I think I will...and I may turn to you for pointers.

Thanks for posting. Some well deserved points.gif to you!
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