Easter hams

[pc farmer]

So we butchered a pig two weeks ago, I decided I was going to do the curing instead of sending them out to be done.

Here she is

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• pc farmer
• Feb 13, 2018

Nice fat

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• pc farmer
• Feb 13, 2018

The hams that need cured.

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• pc farmer
• Feb 13, 2018

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• pc farmer
• Feb 13, 2018

I went with a 10% injection cure that daveomak uses. Injected and cured for 2 weeks.

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• pc farmer
• Feb 16, 2018

After the 2 weeks It was time to smoke.The ham bags I had didn't fit so I had to use a big ss hook.

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• pc farmer
• Feb 24, 2018

These 2 hams barely fit in the smoker. They were touching alittle bit.

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• pc farmer
• Feb 24, 2018

This pic they are getting some nice color from the cob smoke.

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• pc farmer
• Feb 24, 2018

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• pc farmer
• Feb 24, 2018

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• pc farmer
• Feb 24, 2018

so after 30 hours of smoke and a low heat they looked like this.

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• pc farmer
• Feb 26, 2018

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• pc farmer
• Feb 26, 2018

In the fridge over night the cut the next day.

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• pc farmer
• Feb 26, 2018

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• pc farmer
• Feb 26, 2018

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• pc farmer
• Feb 26, 2018

And ham steaks that some of them wouldn't fit into a gallon sized vac bag.

I need to get a smaller injection needle, I hate seeing the holes in the meat.

Thanks Dave for the help.

 

[foamheart]

LOL... you didn't need ham bags, you needed cargo nets! Looks like a great ham! You'll have to raise more next year, you son can do the work right? Think of all the new friends you'll have with more ham, bacon, chops and sausage!

That Dave is a wealth of knowledge isn't he? You just got to keep him awake long enough to 'splain!

 

[bob-whie]

I need to get a smaller injection needle, I hate seeing the holes in the meat.

I use this one. Longer needles are available.
Nice looking hogs, just the right amount of nice white backfat, will make some great sausage.
When we get to see them bellies?

 

[Bearcarver]

Oh Boy!!!
Fine Eating coming to Adam's House!!:)
Nice Job, Adam!! Like.
Dave's a Good one to follow on those Fresh Hams!!!---Yuuuum!

Bear

 

[tropics]

Adam They look great!! You only injected them with the brine?
I am using Pops brine for mine I injected today and plan on 3 weeks or more
Richie

 

[pc farmer]

LOL... you didn't need ham bags, you needed cargo nets! Looks like a great ham! You'll have to raise more next year, you son can do the work right? Think of all the new friends you'll have with more ham, bacon, chops and sausage!

That Dave is a wealth of knowledge isn't he? You just got to keep him awake long enough to 'splain!

We are raising 2extras next year. I needed cargo nets was right.

Dave knows his stuff for sure.

 

[pc farmer]

I use this one. Longer needles are available.
Nice looking hogs, just the right amount of nice white backfat, will make some great sausage.
When we get to see them bellies?

Bellies being sliced tomorrow night, doning a separate post in the bacon forum

 

[pc farmer]

Oh Boy!!!
Fine Eating coming to Adam's House!!:)
Nice Job, Adam!! Like.
Dave's a Good one to follow on those Fresh Hams!!!---Yuuuum!

Bear

Thanks Bear.

 

[pc farmer]

Adam They look great!! You only injected them with the brine?
I am using Pops brine for mine I injected today and plan on 3 weeks or more
Richie

Thanks Richie. Yes I only injected the brine, when I get home to my pc I can send you the calculations.

 

[tropics]

Thanks Richie. Yes I only injected the brine, when I get home to my pc I can send you the calculations.

Adam Thank you I already have mine in the brine.Went with the low salt brine.
Richie

 

[smokin peachey]

Looks good Adam. I will keep an eye out for my invite to Easter dinner.

 

[pc farmer]

Looks good Adam. I will keep an eye out for my invite to Easter dinner.

Thanks. Your welcome at my house anytime.

 

[pc farmer]

Adam Thank you I already have mine in the brine.Went with the low salt brine.
Richie

Proper amounts

Weight of the meat X 454 = grams...
10% = 0.1 x 454 = 45 grams.. liquid.. try a stock solution like veggie...
2% = 0.02 x 454 = 9 grams kosher salt.
1% = 0.01 x 454 = 4.5 grams white sugar.
0.25% = 0.0025 x 454 = 1.14 grams cure#1..
10% injection for ham

0.5% = 0.005 x 454 = 2.27 grams STPP (phosphate)

The proper procedure for mixing phosphates is....

Mix into the liquid...
1. phosphates and dissolve...
2. sugars, proteins and dissolve
3. salt and dissolve
4. cure and dissolve



Add this to your files for next time Richie.

 

[chopsaw]

That looks fantastic . Great method for sure .

 

[HalfSmoked]

Ha you show something like this when I'm going south and no where near PA dang man what gives.

Awesome looking ham nice smoke color. Cob is what you smoked with?

Warren

 

[indaswamp]

Very nice...! I love ham!

 

[pc farmer]

That looks fantastic . Great method for sure .

Thanks. Yes it works great.

Ha you show something like this when I'm going south and no where near PA dang man what gives.

Awesome looking ham nice smoke color. Cob is what you smoked with?

Warren

With any luck I will still have some for this years gathering. Yes cob pellets.

Be safe on your trip.

Very nice...! I love ham!

Thanks sir.

 

[daveomak]

Thanks for the vote of confidence... Glad you enjoyed it... Dave

 

[motocrash]

Please pass the biscuits! Great looking ham man;)

 

[SmokinAl]

Great job on the ham Adam!
It looks fantastic!
Congrats on getting a spin on the carousel!
Al