Recent content by CJNL
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C
Ham Curing Mistake
At your suggestion I sacrificed one of the four for a forensic autopsy. I now have a series of ham steaks. When I look at the meat cross sections most are a very deep reddish pink with some a slightly lighter shade of pink, but pink nonetheless. I have a 1/4" oxidation lighter brown on the... -
C
Ham Curing Mistake
Something to aspire to! Is that a self-designed smoke box or are plans available somewhere? -
C
Ham Curing Mistake
How big are your hams? And also your smoke approach sounds amazing. I just have a little broil king smoker. -
C
Ham Curing Mistake
Thanks to everyone for your time and input. Lastly what do you think of the cure time with injection? I actually took a measuring tape to the hams and got anywhere from 4 inches through thickness to 6 inches on one. I have seen a lot of variation on cure time recommendations from 7 to 10 days... -
C
Ham Curing Mistake
I considered hot smoking the hams. No cold smoking in the cards. -
C
Ham Curing Mistake
In your "daveomak" approach is the 10% liquid at a higher cure %? How close are the injection spacings? I gunned for ~ 2" apart focusing on the bare flesh on both sides and scored the skin to the fat layer. -
C
Ham Curing Mistake
Thanks, recipe was 0.5 gallon water (17 grams cure and 10 lb pork). My concern was the submerged aspect. Looks pretty good and no smell. I'm hanging them overnight in the fridge and will reinspect in the morning. I'll chunk up one ham for further inspection. Might add some pictures. I did... -
C
Ham Curing Mistake
You have the order of operations pretty close, with the exception of adding 17 gram cure to 4 lb brine, injecting 1 lb brine (including cure #1) into ham as noted with attention to bones and then placing ham in the bag with remaining liquid. -
C
Ham Curing Mistake
Sorry to be more accurate the 17 grams of cure was disolved into the respective 1/2 gallon of brine allocated to each ham. The solution was drawn and injected into each ham at 1 lb per ham. -
C
Ham Curing Mistake
I'm just pulling four hams I had curing and am second-guessing what I did and if I have to throw it all out. I had my butcher split the hind legs of a pig into four hams so 9 to 10 lb each (bone-in) and about four inches thick. I did a brine which was about two gallons and 2 cups salt, 2 cups...
