First cured hams

Discussion in 'Pork' started by remsr, Mar 29, 2016.

  1. With the help of Foamheart and Pop's cure I turned out some really good tasting hams out of some pork butts.
    I started with Pop's brine,
    1gallon of purified water
    2/3 cup of kosher salt
    2/3 cup of refined sugar
    2/3 cup of brown sugar
    1 heaping table spoon of pink salt #1
    I added 3 tablespoons of pickelling spices
    Boiled everything to get the flavor of the spices in the brine. Then I cooled the brine down to 37 degrease.
    Injected the meat that was over 2" thick put all 3 hams (17 pounds ) in a stainless steel stock pot submerged the hams and placed a gallon zip lock bag filled with water on top to hold the hams under the brine.
    I then brined them for 14 days turning them every other day.
    Next step was taking them out of the brine and washing them off in cold water. Then I dried them off and placed them on a rack in the the open air in the refrigerator for 24 hours to develop that membrane on the outside. Here they are in the refrigerator.
    [​IMG]
     
  2. Next step was smoking the hems. I derided to do a bubble smoke using a mix of hickory and apple pellets in a AMSN tray placed at the bottom left side of my Masterbuilt 40" first smoke to 120 itt second smoke to 145 itt.
    Here they are.
     
    foamheart likes this.
  3. When did you add the Cure #1 to the brine - before or after boiling? I have seen suggestions that you shouldn't add it until after the brine has cooled.
     
  4. Added it before I boiled it. Didn't seem to matter, but this is my first time and I have nothing to compare to. But it sure looks, smells and taste good.
     
  5. Don't know why the first picture did't come through?
     
  6. Al so notice one is missing in the last picture, that's because I ate it.😋
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Nice looking hams, great job. 
     
  8. Thanks to you buddy!
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Awesome looking hams!!

    I'm going to move this to the pork section.

    I think you will get a lot more replies.

    Al
     
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Fine looking hams!

    Disco
     
  11. b-one

    b-one Smoking Guru OTBS Member

    Looks great,great color!
     
  12. smokeymose

    smokeymose Master of the Pit

    Very nice! You ate the whole ham? No sliced pics :-(
    Cured and smoked like that; how long will they last in a fridge without freezing? Just curious....
     
  13. Good question I don't know the answer. I have it vacuum sealed now.
     
  14. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Great looking hams, and a very good job.

    Gary
     
  15. brud

    brud Meat Mopper

    The cure Prague powder 1 died out in the heat according to the literature I have been studying.
    You should keep that cure at about 40' for a cure.
     
  16. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Very nice hams..great presentation ! Pat on the back bud., you done good.

    HT
     
  17. Thank you HT!
    Randy,
     
  18. Thank you Gary!
    Randy,
     
  19. Gee Brud I don't know what to say the hams turned out great. But I will never boil the cure again just to be on the safe side. Thanks for the tip I want to be save while making good food.
    Randy,
     
  20. Hey Mose! I will post slices when I finish with a glaze. Not sure when that will be. I ate one little one and gave one away. The last one is in the freezer.
    Randy,
     

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