Curing whole hams

[browneyesvictim]

I injected one a few days before you started yours (28th). I don't see the reason for the rush. I'm giving mine 2 full weeks, then hang in a net for another 5 days before smoking.

No need to cut into it. You still have time.

 

[pc farmer]

I injected one a few days before you started yours (28th). I don't see the reason for the rush. I'm giving mine 2 full weeks, then hang in a net for another 5 days before smoking.

No need to cut into it. You still have time.

I need to smoke it on a weekend. Smoking it tis weekend will be 13 days with the hang time.

I could wait till the following weekend.

 

[browneyesvictim]

Yup. You are right. Me too actually. Looks like the 18th will be smoking day.

 

[pc farmer]

If you think the cure hasn't migrated to all areas, leave it in the refer longer... You can hang it in the netting and it will still cure.... curing doesn't stop when you take it out of the refer... only when it gets above 130 ish, does it stop curing because the nitrite is degrading from the 130+ temp.... Wait until you have smoked and cooked it to see how well you did when you injected the curing brine..

Really no way to tell wether its fully cured or not.

 

[ab canuck]

That looks good, glad to see the different ways to do it. We just butchered a couple of pigs ourselves and kept 2 hams to cure ourselves. I am going to be watching this one to the end. Great info.

 

[Bearcarver]

Still Here:

Bear

 

[HalfSmoked]

Ah so ms piggy has met her fate. Peachey you do the potatoes I can cook the eggs.
Your cure is like a salt brine?

Warren

 

[daveomak]

If you injected every 1.5" +/-.. the cure and stuff will travel 1" in 7 days... That translates to 3/4" for it to meet in the middle and 4-5 days is adequate... Then the "bloom" time in the refer, like you are planning on... It's a "more guaranteed" method than an EQ brine/cure method...

 

[pc farmer]

If you injected every 1.5" +/-.. the cure and stuff will travel 1" in 7 days... That translates to 3/4" for it to meet in the middle and 4-5 days is adequate... Then the "bloom" time in the refer, like you are planning on... It's a "more guaranteed" method than an EQ brine/cure method...

Sounds good to me. Its on then.

 

[pc farmer]

That looks good, glad to see the different ways to do it. We just butchered a couple of pigs ourselves and kept 2 hams to cure ourselves. I am going to be watching this one to the end. Great info.

This is only a picnic. I am preparing for the big hams.

Still Here:

View attachment 343594
Bear

Thanks for hanging around buddy.

Ah so ms piggy has met her fate. Peachey you do the potatoes I can cook the eggs.
Your cure is like a salt brine?

Warren

Miss Pink is STILL alive and well. For now.

 

[Rings Я Us]

Sounds good to me. Its on then.

I'm in too.. My 3 Buckboard's I will do that day also. Sunday will be 1 week and with drying I can go to the 18th with those.
Get the ECB buckboard on..

 

[pc farmer]

Took out the the cure tonight. Rinsed off and bagged. Smelled ok, like cured meat and looks ok.

 

[pc farmer]

 

[pc farmer]

SO cooking/ smoking day tomorrow. Cold and windy.

What IT should I take it too. 145 is done for pork.

 

[Bearcarver]

SO cooking/ smoking day tomorrow. Cold and windy.
What IT should I take it too. 145 is done for pork.

If it were me, I'd go to between 145° and 150°.

Bear

 

[daveomak]

I like my pork 160 ish...

 

[pc farmer]

Smoking with cob. Only bout 3 hours of smoke in this pic. Smoker temp of 150 for 6 hours so far.

 

[HalfSmoked]

Yup I can see ham and eggs in the near future.

Warren

 

[pc farmer]

I got it to 145 late last night. Might reheat it in my mini this evening.

 

[pc farmer]

Cut this thing all apart to make sure it was all cured.

Test fry piece.

Very good. Thanks Dave for the recipe and all the help. daveomak