Bad City Ham?

[indaswamp]

Rulhman is a writer/author first, and that is the frame of reference his books are written, not someone experienced in charcuterie and dry cured meats. Marianski writes from experience and a much better teacher...

 

[SmokinEdge]

Rulhman is a down vote for sure. I’ve only seen some of his recipes, and they mostly make no curing sense. Just a writer trying to make money on a book.

 

[Culinary Otter]

Thanks all, that's good to know.

Marianski has been my go to so far anyway. I'll take Rulhman with a grain of salt.

 

[MR64]

Does the color of the fat around the artery indicate this ham is bad?

I just completed my first wet/city cured ham followed by hot smoking. The ham was then frozen.

I followed this recipe, adjusted to the weight of the ham, and wet cured in a cooler.

How to cure a ham

A recent trip to the store presented me with a beautiful selection of hams, recently brought in by a local pig farmer. As I picked out the one I wanted, the butcher said, “You realize

www.homesicktexan.com

• 1 (5-pound) ham, uncured and uncooked
• 2 litres of water
• 3/4 cup kosher salt
• 1 cup turbinado sugar
• 1/4 cup molasses
• 1/4 teaspoon ground cloves
• 1 tablespoon Insta Cure No. 1 pink salt

I am new here but I would like to add, Youtube is a source of information also. I searched wet curing a Holiday ham and wet curing a green ham. Overall I found it somewhat confusing but I had gained some knowledge then I came here for more personal guidance but I eneded up with a good ham.
Our walmart started selling picnic roast, around 11lb's with the skin on it and no added cure are salts . Thats a cheap way to practise before a holiday cook with friends and family coming over.

One thing I learned here is it better to weigh your ingredients than measure it by volume.