Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Curing Ham first time without injecting
Dave, Your awesome man, Thanks a bunch. -
Curing Ham first time without injecting
Thanks everyone, it was a good Thanksgiving Daveomak, does your recipe equation work for curing bacon to, or is that something entirely different, my brother in law just asked me if I would want to smoke a pork belly, I told him I'm pretty sure it needs to be cured first to make bacon. -
Curing Ham first time without injecting
Bobjr21w, I smoked right around 125° to 135° I believe for about 9 hours it took for the 15 pound ham. -
Curing Ham first time without injecting
Daveomak, Thanks for the additional information, I will start reading on that very soon, I will probably be hitting you up with more questions on that here in the coming weeks/months. -
Curing Ham first time without injecting
Bobjr21w The ham tasted awesome, my youngest sister said it was best ham she ever had, she took home half of the leftovers off of it, I used a little to much pickling spice in it, I really didn't care much for that, that was the only thing that I deviated from Daveomak instructions from the... -
Curing Ham first time without injecting
Sorry for the late entry, but here is everything that I cooked on Thanksgiving this year including the ham. Yes this was all cooked for Thanksgiving day, there was so much food. Here is how my ham turned, I am very happy with thanks Dave Omak Put the ham, some beef ribs and a chicken in the... -
Curing Ham first time without injecting
Yeah this ham is going for this years Thanksgiving dinner, along with a spatchcock turkey, and either a Prime Rib, or Beef Tenderloin, If I can nail the Ham, which with your help, I am feeling very confident in doing, the turkey and beef, I've done plenty of those, going to be cooking all this... -
Curing Ham first time without injecting
Dave, That is what I wondering exactly, now I am going to use your method to a T, with the added spices though, down the road when it's not for a important holiday, I may try the other method unless I really like yours, I may never try the other way, Thank You DaveOmak for everything, I learned... -
Curing Ham first time without injecting
Dave, If I may pick your brain again, In the future I am going to want to do the pump (Inject) method and brine (immerse) to experiment with other flavors, now here's my question, when calculating how much brine I want to use, say 1 gallon, do I need to add additional cure #1 for that also? or... -
Curing Ham first time without injecting
Thanks for all your help I am finally understanding it, Last night I even did the math at home to see how you got your numbers, much appreciated for all the info you have given me. -
Curing Ham first time without injecting
Dave, Yeah I love this site for the help, I've listen to a lot of comments on here, yours as well from different threads, is there a pdf or link that shows this information for the FDA Standards for curing meat, Like how did you get your numbers 2% salt, 1% sugar, and .25% cure#1 or is it... -
Curing Ham first time without injecting
Yeah I called the meat market tonight, and my ham was in, so I'm going to go pick that up tomorrow, is this your first time doing it? -
Curing Ham first time without injecting
Dave no problem, I'm just wanting to learn, and I read soooooo much on this stuff in the last few days, that it's making my head hurt, and there is so much different variations from site to site, that when I think I have it figured out, I read something new that puts what I just read before that... -
Curing Ham first time without injecting
Yes Dave and I printed those instructions out, word for word, but if I don't learn the math, or science behind it, then what's the point of doing it, beside it will drive me crazy if I don't learn it, because I want the knowledge. Again thank you, and I'm going to do your method, I just want to... -
Curing Ham first time without injecting
Yeah that's all I've been doing to, but it seems like one site says one thing and another site says another. -
Curing Ham first time without injecting
Ok so since I have a 15 pound pork hind quarter I want to turn into ham, and to use a 10% pump, I would take the 15 lbs * .1 that gives me 1.5# of liquid, now how did you figure up the curing salt, and other items, also lets say I wanted to do a 20% pump how would you figure up the amount curing... -
Curing Ham first time without injecting
Dave, I understand completely now what your saying for the ham, it also raises more questions for me, 1.5# is a 10% injection ( industry normal) < where does that come from our how did you come up with it? Again Dave thanks I am just wanting to learn for future cures. Is there a formula for this? -
Curing Ham first time without injecting
Dave, I will use your method above, just a few questions about it, 1.5#'s on injection liquid, is lets say water correct? 17 grams of cure #1 is just that, I think it equals close to 3.5 tsp. Now after I inject the ham with all the liquid mentioned above, do I put it in another cure solution... -
Curing Ham first time without injecting
Daveomak, Thanks for all the help, I'm just trying to learn more and more. -
Curing Ham first time without injecting
Daveomak, Ok I will inject it, so let me get this straight, I will still need to wet cure it for a couple of days even if I inject, but it will cut my time down a lot, so if I need 7.5tsp of cure for just doing the wet cure, will that be cut down if I inject? so here's a question for you how...
