Fresh Pork Steak (from the leg)

[debbied1102]

I need some help. We just finished butchering several pigs today. I asked for a couple of steaks from the legs to make ham steak. But I ended up with about 12 of them. More than I was expecting.

I was going to experiment with a couple to cure and smoke like a ham. But with this many, I thought I would get opinions on what to do with them. They are about 1” thick and as big around as a ham.

In the store they would already be cured and cooked and I think are called ham steaks.

 

[debbied1102]

This is what I am asking about.

 

[chopsaw]

I'm going to say that is cured .

 

[debbied1102]

that is just a picture off the internet.....mine isn't cured.

 

[chopsaw]

That's a picture of what you have ?

 

[SonnyE]

Email me one and I'll let you know what I figure out...

Quick, go HERE, it can get the meat into a cure so you can get some rest.
I bet you're pooped!

 

[debbied1102]

that is just a picture off the internet.....mine isn't cured

 

[debbied1102]

Chopsaw, yes, that is the same as the cut of meat I have to work with. I was too tired to take a picture of mine and upload it.


SonnyE, that link is exactly what I was hoping to get. I will brine the steaks in pop’s brine. Sounds like 4 - 7 days should be long enough for 1” thickness.

In addition to the steaks, I’ve got two whole bellies to brine. So, they will go in pop’s brine too, but for 14 days.

Tired…..oh, yeah. I was already in bed by the time you replied. Brining will happen today.

Thanks, guys!