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  1. egoodman

    Curing Country Ham

    Thank you for the kind words. I hope you find this thread informative. I will say that if you have a fridge you can cure a ham using a dry cure like I am doing.i will advise, however, that having your own fridge just for the ham is ideal. You want to reduce temperature flux and if it is in with...
  2. egoodman

    Curing Country Ham

    I've gotten a little bit more moisture collect off the ham. The cure again doesn't seem to be absorbing this time very much. It has in some spots but in others it's just sitting there. My thought is that the ham may be reaching it's saturation point with the cure. A lot of cure has already been...
  3. egoodman

    Curing Country Ham

    Today was the third and final application. One thing I noticed is unlike last time I went to reapply the cure, this time not all of the cure had been absorbed into the ham. There was still some left on the surface. Also the ham is beginning to firm up quite a bit. There is a soft spot on the ham...
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  7. egoodman

    Curing Country Ham

    Today was the second application of cure. Ham looked good, the meat has really darkened and there was no visible salt left on it which mean it all most have been absorbed. Like the first time I focused my energy on getting cure into the hock and then covering all the lean exposed meat. I...
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  11. egoodman

    Curing Country Ham

    Almost no moisture has collected since the first couple days. Not sure if this is normal or what is going on. Hoping after the next application I will get more water out of the ham.I have noticed the hock has closed up a bit and the bone is sticking out a bit more than it was when I was applying...
  12. Curing Country Ham

    Curing Country Ham

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  13. egoodman

    Curing Country Ham

    First off the nature of this thread was inspired by Mr. T's "from go to show country ham" thread. After many months of research I have decided to cure a ham in hopes of creating a "country ham." I am using Morton's Smoke Flavored Sugar Cure as my cure. This is my first time doing this and I am...
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