curing fresh ham

[van holton]

Can I use the same formula I use for Bacon (dry cure bacon calculator) for some small fresh ham we just butchered? hams are small and cut into 2 pieces.

 

[venture]

Yes and no?

Hams are usually much thicker, so I would say no.

Dry cures on thinner cuts are fine.

Be sure to do your research.

Good luck and good smoking.

 

[diggingdogfarm]

Can't answer the question without more detail.


~Martin

 

[DanMcG]

What are the approximate dimensions of the cuts? If they are small enough no problem.

 

[ron forst]

Id say do a search for Pops brine recipe and throw them in and probably pump some of the brine into them, after the cure time is through apply whatever you want as far as a rub and smoke away.

 

[zalbar]

Just got done with a small pork shoulder (2.5kg) in a brine(also 2.5kg of water) using Digg's excellent calculator. The end product I had was definetly ham, but it lacked a lot of the characteristic ham flavour. It was definetly porky, if that makes sense. Not sure if I should have let it soak longer, or if perhaps I needed to up the amount of salt.

Anyone else have experiences like that?

 

[woodcutter]

Just got done with a small pork shoulder (2.5kg) in a brine(also 2.5kg of water) using Digg's excellent calculator. The end product I had was definetly ham, but it lacked a lot of the characteristic ham flavour. It was definetly porky, if that makes sense. Not sure if I should have let it soak longer, or if perhaps I needed to up the amount of salt.

Anyone else have experiences like that?

It should be in the brine for 12-14 days. I'm not sure what your brine consisted of but you can add  things like garlic, onion, molasses pepper, maple etc. 

 

[zalbar]

I added some maple syrup and liquid smoke. I don't have a smoker unfortunately. The smoke was okay, I'd need to add more maple syrup I think.

It wasn't bad, just not what I was expecting. The pork loins I've done before were amazing. Will let it sit long next time and see, thanks for the input!