Fresh Ham for curing

[02ebz06]

Nicely done!

 

[smokerjim]

Looks great

 

[tallbm]

Thanks everyone, the ham turned out perfectly! It was the best ham I've ever had! I did it over open fire rotisserie. It was fabulous.

That looks fantastic!!!
Congrats on the ham.

Now you see the way to go with it and how to nail it. Not too difficult just gotta do things right and stick to the plan :D

 

[SmokinEdge]

Congratulations on the ham success. That injection was absolutely key to the success as well as controlling the salt percentage. Looks great and nice work.

 

[Nodak21]

Hi tallbm i am doing your equilibrium brine on a fresh ham from a pig that we butchered this winter. I got the meat and water measured and the salt,sugar,and cure all weighed. I injected a whole bunch of the liquid all around especially near the bone. It’s in a 3gal freezer bag in the fridge now with the rest of the liquid. Just wondering how long it should sit in the fridge before smoking, and then what temp and final internal temp should I shoot for when smoking. This is the first one I’ve done. I appreciate your help!!

 

[Nodak21]

Hi, just curious if anyone would have insight on how long an injected ham must cure for the equilibrium brine. Also what smoke temp and internal it for a ham? Thank you!!

 

[SmokinEdge]

Hi, just curious if anyone would have insight on how long an injected ham must cure for the equilibrium brine. Also what smoke temp and internal it for a ham? Thank you!!

If you are following Tallbm’s method, go back to the beginning of this thread, post #3, I believe. He has a link there to his step by step and explains it in great detail.

 

[Brokenhandle]

Hi, just curious if anyone would have insight on how long an injected ham must cure for the equilibrium brine. Also what smoke temp and internal it for a ham? Thank you!!

Eric has you covered but maybe start your own thread... you can ask the same questions but more importantly so we can follow along on your journey!

Ryan

 

[tallbm]

Hi tallbm i am doing your equilibrium brine on a fresh ham from a pig that we butchered this winter. I got the meat and water measured and the salt,sugar,and cure all weighed. I injected a whole bunch of the liquid all around especially near the bone. It’s in a 3gal freezer bag in the fridge now with the rest of the liquid. Just wondering how long it should sit in the fridge before smoking, and then what temp and final internal temp should I shoot for when smoking. This is the first one I’ve done. I appreciate your help!!

Sorry for the delay in response. I've been away from the computer for a few days.

If injected liberally all around and along the bone then curing for 7 days should have it cured through. You can go many many more days than that and get deeper richer flavor, with the cure it wont' go bad and may guys go 21+ days on things like this for more and more flavor.

I use a smoker temp of 275F and go until it hits 150F internal temp.
It really doesn't care how high or low the temp is as long as you aren't burning it.
Depending on the size of the ham, mine are always over 8 pounds, it takes 5-7 hours to hit temp.

When I smoke these overnight I run my smoker at like 235-250F simply so I can sleep for about 8 hours before having to wake up and fool with them hahahah.

I hope that gives you some context for time. Smoke applied for 5-7 hours is good to go. I believe I fill up an AMNPS and burn 2 rows (from each end) at the same time and when it is done it is done.

I burn 60% Hickory and then equal parts Cherry and Maple.