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Cured & Smoked Ham off the Hoof

post #1 of 10
Thread Starter 

First I want to say I had shoulder/rotator cuff surgery 6 weeks ago. So this smoke is owned by my wife (TATONKA3A2), she did it all; I was her helper. So when I type we, it actually means she…..

 

A couple of weeks ago we injected a 15 lb. pig leg with a brown sugar cure that we ordered from Curley’s Sausage Kitchen and let it sit in the fridge to cure for 10 days.

 

Brine Mix - http://stores.curleyssausagekitchen.com/-strse-115/Sausage-seasoning%2C-brown-sugar/Detail.bok

 

Curing & Smoking Instructions - http://stores.homestead.com/TCurley/images/store_version2/Ham.pdf

 

Here is the pork leg cured and netted.

 

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Our Golden Retriever “Grissom” already is hanging around for scraps!

 

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This was a 14 hour smoke to bring the ham to temp, here is the ham after it was smoked and sat overnight in the fridge to chill.

 

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Split smoked ham, we may have to work on our carving procedure a little…..

 

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Hickory smoked ham steaks and scraps.

 

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Thanks for looking!

post #2 of 10

Wow. Beautiful! When can I come over?

post #3 of 10

Looks great Marty! How hot did you bring the ham up to? Is it cold smoked or cooked?  Looks tasty. Kudos to TaTonka too.

post #4 of 10

Hey Mo-sorry to hear about the shoulder surgery and I hope things are healing up nicely for you.

 

Great looking ham you two have there.  Seeing that netting sure brings back memories too. Nice use of the bacon hanger to hang the ham.  We would pull and cut about 24 inches of netting per ham; put a overhand knot on the end, pull it up over the ham, double the excess netting over onto it's self and tie another overhand knot to create a loop.  We would then line up 4 netted hams and run the hanging bar through the loops and then slide the bar onto the side rails in the smokehouse. And then we would do it all over again-back then we would do 12-18 hams at a time.

 

Enjoy the meat of your labors!!

post #5 of 10

Cowgirl,

Brought the ham up to 155 then let it set out for 1 hr, then wrapped up and put in the fridge to cool overnight before "trying" to cut.

 

I started the smoking process out by placing it in the smoker at about 140 for a little more than an hour to dry then smoked it between 150-160 for 3 hours, then moved the temp up to about 200 and finished cooking it at that temp until the ham read 155. 

 

The ham seems a little salty in taste tasting while trying to carve it - we let it cure for 10 days in the fridge, but I think I will try it again and do 7 days in the fridge this time around. 

post #6 of 10
Quote:
Originally Posted by Tatonka3A2 View Post

Cowgirl,

Brought the ham up to 155 then let it set out for 1 hr, then wrapped up and put in the fridge to cool overnight before "trying" to cut.

 

I started the smoking process out by placing it in the smoker at about 140 for a little more than an hour to dry then smoked it between 150-160 for 3 hours, then moved the temp up to about 200 and finished cooking it at that temp until the ham read 155. 

 

The ham seems a little salty in taste tasting while trying to carve it - we let it cure for 10 days in the fridge, but I think I will try it again and do 7 days in the fridge this time around. 


Thanks Tanya.. It looks fantastic!
 

post #7 of 10

Hope the shoulder heals quickly for you. The ham looks awesome

post #8 of 10

Wonderful, something else on the to do list.

Thanks and get well soon.

post #9 of 10

My wife had rotator cuff surgery also, ripped it out as a beautician, she never could go back to it.  But, procedures and operations have changed a lot since the '70's too.  Hope it all heals up good, make sure you follow your therapists' advice!  

Great job on the ham, you'll have plenty of leftovers to enjoy! 

post #10 of 10

Update on the ham.....

 

We did another over the weekend because we didn't like exactly how the first turned out.  It was too salty and little tough when you would fry it in the pan.  I contacted Curleys (where we got the cure) and told them my problem.  They were a great help and had some suggestions and pointed out to me that I used to much cure. So we did a "redo" and got MUCH better results.    Less cure, and only 7 days in the fridge compared to 10.  We will be doing a lot more of these!

 

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