Dry Curred Hams

Discussion in 'Smoking Bacon' started by dangerdan, Dec 16, 2009.

  1. dangerdan

    dangerdan Meat Mopper OTBS Member SMF Premier Member

    These are in for the long haul so relax and get comfortable and rest a while.

    I started with two bone in hams that I will be curring Missourri style with a sugar cure. Below one is shown being salted.



    Also in that photo is a single ham, another boneless we've dubbed No.5, was spiced with ginger, clove, ground mustard and CBP then rubbed well with a generic cure 2 cups salt, 1 cup sugar and 1 ounce cure #2. Here is a photo of it opened up getting it's second salt and a few more spices by the wife before tying it back up to go into the cooler for a few more weeks.




    All bagged up and ready for the cooler again.



    Aslo included in this run were two Bayonne Style boneless hams. They were injected with wine and let rest for a couple days then were rubbed well with a #2 cure salt mixture. After salting and bagging these hams they'll hang in the cooler between 30 to 45 day depending on weight.



    After curing, the hams recieved a long cold smoke ranging between 12 to 20 hours each depending on the type before being put into they're resting place to age.


    Oak and hickory for the Bayonnes


    Pecan for the Missouri Style


    and some Maple for good ole No.5

    I'm expecting this to take between 12 to 16 months total aging time





    I'll pass y'all a slice over when they're done... [​IMG]
     
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Looks like I have enough time to make it to Michigan if you're giving away slices of that!
    Hell, not even going to bother driving, I'm sure I could walk from Jersey to there in time...I assume.
    Though I'll need an extra slice or 20 for my trip back [​IMG]

    Sounds like they are going to taste amazing!
    Now we have to sit and wait...and wait...and wait...

    I don't know what's harder, the wait for you to taste it or the wait for us to see it, at least you can sit there and look at them whenever you want, we have to sit and wait in anticipation of your updates...
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks like an awesome and tasty project!! A question for you tho at any time from now till the end will you have to apply more # 2 cure I've never used it and haven't even read that much about it?
     
  4. dangerdan

    dangerdan Meat Mopper OTBS Member SMF Premier Member

    Just think of it as you would your tax time.... All just in the blink of an eye...[​IMG]
     
  5. fatback joe

    fatback joe Master of the Pit OTBS Member

    Very cool. I have one that has been hanging since 10/24.........my kids see it and say "how much longer" LOL
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Cheeeeze Dan----You don't fool around.
    Why do you have to live so far away from here ?[​IMG]


    Bearcarver
     
  7. dangerdan

    dangerdan Meat Mopper OTBS Member SMF Premier Member

    Actually Jerry ya dont.
    After the the 30-45 days the cure has leached through the ham by osmosis.
    Ive actually read somewhere that sodium nitrate acts like a time release, slowly breaking down into sodium nitrite, then into nitric oxide. This allows you to dry cure products that take much longer to cure.
    I usually mix my cure & salt in the first time working the salt cure mix deep into the cavities the into the areas between the meat and continue this at the time of the second salting, This is generally your last chance to be shure that all your bases are cover getting the salt in as deep as possible, the rest is just time and patients.
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man Dan that looks awesome and that was something I would like to try one day but I want to do alot more research first cause I know that #2 is some heavy duty stuff. I don't want to hurt anyone. But I saved the website you listed so I will read up on it. So thanks again.
     
  9. atcnick

    atcnick Smoking Fanatic

    Its almost time!!!  [​IMG]
     
  10. dangerdan

    dangerdan Meat Mopper OTBS Member SMF Premier Member

    Last edited: Nov 21, 2010
  11. solaryellow

    solaryellow Limited Mod Group Lead

    Jamon serrano? You have my attention. Iberian ham is my end goal with this hobby. I am about to start a similar build to yours for my dry curing box.
     
  12. atcnick

    atcnick Smoking Fanatic

Share This Page