Country Cured Ham - From Go to Show: Q/View

Discussion in 'Curing' started by mr t 59874, Jan 13, 2013.

  1. trizzuth

    trizzuth Smoke Blower

    Mr. T - you get any more fluid coming out of that ham?  I've had two very very small droplets come down since hanging mine up in the kitchen, nothing significant at all, seems dried out pretty good and smells like heaven to me at least!
     
  2. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Thanks,  time to get started.  I have a couple extra hooks if you need them.
    No visible moisture loss since toward the end of the curing process. None during equalization or the smoking processes.
     
  3. trizzuth

    trizzuth Smoke Blower

    Hey Tom, What is your plan with the ham once it's done?

    Are you going to cut it into steaks?  Serve it whole, bake it? what?

    Am I correct in assuming that Country Cured Ham still needs to be cooked in order to be eaten?

    Thanks bud!
     
  4. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    trizzuth, I have not decided yet how I will prepare the first ham as of yet.  I presently have two more whole hams and one picnic ham dry curing.  They are dry curing using the same country cured ham technique as was done with the first ham.   They will become country hams around Labor Day and my plan is to use the picnic ham as a tester in preparation for the larger hams. 

    Dry cured country hams may be consumed without cooking after the curing process is completed similarly as the Spanish or Italian hams. The reason that the hams are soaked, cooked in liquids and then baked is to reduce the saltiness from the long curing time as the salt is more concentrated.  There are several different techniques for doing this.

    As you used a combination cure (injected and a dry cure) your cured aged ham will be cured in two thirds the amount of time as a country cured ham with less possibility of bone sour and depending on the recipe should be ready to eat.

    Hope this answered you questions

    Tom
     
  5. trizzuth

    trizzuth Smoke Blower

    Hmm, interesting, thank you for the useful information as always..  I didn't go nuts with the injections when I did them, just about 3 along the bone as far in as i could get with my injector.. Regardless, my 4 months is up in July, but I will probably want to wait till the fall to attempt eating any of it, the longer the wait time, the better, right?  Plus, I'd love for you to be the guinea pig here first and post up some pics since you have multiple hams :) selfish of me, I know!
     
  6. sidpost

    sidpost Fire Starter

    Another great thread!  Thank you!!!!!
     
  7. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Do we all get a sample when its ready :)
     
  8. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    The door will be open.
     
  9. -
     
    Last edited: Oct 16, 2013
  10. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Sure if the envelope is stamped, seeing how it would be going to Chile.

    Tom
     
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Totally Amazing! I have been taking notes. Some poor hog is grumbling somewhere and taking your name in vain I am sure.

    Thank you for all the info, great pictures. If thats your home kitchen, you are a lucky man! Thats a nice set up.
     
  12. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Thread updated 5/20/13



    Christmas Ham 2013

    The ham has now met all requirements to be called a "Country Ham".

    1st. It must be dry cured. Not injected with curing solutions nor placed in a curing solution.
    2nd. The combined curing and equalization period must not be less than 45 days.
    3rd. It must age a minimum of four months after curing.
    4th. It must lose a minimum of 18% weight from fresh.

     
     
    Last edited: May 20, 2013
  13. That's looks real good, Tom!!



    ~Martin
     
  14. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Thanks Martin, that means a lot coming from you.

    Tom
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks Sweet, Tom!!!!

    Beautiful color!!

    Bear
     
  16. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Thank you also Bear.  Seven more months.  [​IMG]
     
  17. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Tom, you dog..... What a view.... Did you purposely stage that photo op....     My next photo op will be next to sagebrush and baby's breath....   Let's have a contest..... 

    By the way, the ham is gorgeous....  I got distracted by the view and "ALMOST" forgot about the ham....  [​IMG]  ...

    Dave
     
  18. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tom,

    That's one fantastic looking ham! I'm surprised there aren't bears charging in across the river trying to snatch it our of your hands!!! I don't know if I could wait another 7 months! Yumm!

    Case
     
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Totally amazing, I love that picture when its hanging in your kitchen next to your cleaver.

    I want to thank you for your step by step w/ Q view because its one of the reasons I was so excited to find this site. A bacon and a country ham are on my list. Think I will test on a picnic first, that was so smart.

    Thanks for sharing.
     
  20. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Thank you Dave,  Stage...me?  Sun wasn't shining in front of the refrigerator. This shot is looking West from the back deck, the pretty mountain's are looking North, but the sun wasn't right for a pic.    Contest? Okay, but I think a visit swap would be better. 

    Tom
    DS Thank you,  Bears are not uncommon here and we eat them.  We have both Black and Grizzlies (we don't eat the Griz).  The wait wont be so bad, the tester will be ready in early fall.

    http://www.smokingmeatforums.com/t/140737/country-cured-hams-cured-smoked-ready-to-age-q-v

    Tom
    Foamheart, thank you,  We our certainly happy you joined us.  Hopefully one or more of my threads helped you decide to join us. What better compliment could one get?

    Tom
     

Share This Page