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Country Cured Ham - From Go to Show: Q/View
Very interesting post Mr. T. My ham (using this method) is currently aging. I have since started another using a different method. Im not certain how my ham (the one that is aging) will turn out, I have high hopes for it but after your comments I am a little worried. The problem I personally... -
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Curing Country Ham
Atomicsmoke, thank you! I appreciate your input, that makes me feel assured. Mneeley490, That's pretty standard. However many ham producers will only age the legal minimum which is 4 months, this is probably due to demand. More sought after hams have been aged minimum a year, some as long as... -
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Curing Country Ham
Due to unseasonably cool weather I have decided to end my equalization period a week early and begin smoking. I am using the a maze n pellet smoker with hickory. I did struggle keeping the smoker lit which really frustrated me, I will deal with that at another time. All in all I think I got... -
Double smoked Ham from start to finish
That sounds like a heck of a curing chamber! Now I will say that seems to be what a lot of people on this site have or something similar. I personally do not have this set up. I am simply using a fridge for my ham, I have to assume there is enough humidity because near the end of the cure I was... -
Double smoked Ham from start to finish
Your cure schedule looks correct. I have heard many different temps and humidity levels that people recommend for aging. From what I have gathered it is not super important. At that point the meat is fully cured. Ham producers try to control the humidity but this is really to prevent mold growth... -
Double smoked Ham from start to finish
Hams can be dry cured. Many ham producers dry cure, its a very long process. Take a look at MR. Ts country ham thread or my spin off of his thread called "curing country ham." I am getting close to smoking my ham. It is 100% dry cured, absolutely no injections. -
Curing Country Ham
Thank you all for the encouraging comments. I just ordered my a-maze-n pellet smoker. I'm going to use an old weber charcoal grill. It's quiet large and will easily fit the ham in and the smoker will rest right where the charcoal would. I will smoke the ham until I get a desired color. I'm going... -
Curing Country Ham
Haha I know it's a ways away. That'll give it a good amount of time to age and develop it's characteristic country ham flavors. -
Curing Country Ham
The initial cure is over! Today I "shucked" the ham if you will. I removed the ham from it's sock and soaked it in cold water for one hour. After the soak the ham goes back into my fridge but I have set it to it's warmest setting. It will stay around 45-48 degrees. I will have the ham sit in... -
Curing Country Ham
Curiosity got the best of me so I wanted to see how the ham was doing. Still not much cure has absorbed, some has though. But what I noticed is that little soft spot, that can be seen in the most recent photos, seems to be smaller and it's firming up and turning the Same color as the ham. This...
