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