Ham Question

Discussion in 'Pork' started by foamheart, Oct 3, 2013.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    So after the ham is cured, tested and no bone sour detected, smoked, bagged and hung.

    I keep reading and realize it takes good air circulation to evaporate or dry the ham. Does the drying effect a cooler/reefer's ability to achieve the same effect as hanging in the smoke house? Is the reefer a slower dehydrator or is it about the same.

    Basically does it change anything in the drying process to leave it in the cooler?

    I have two home refrigerators, and a beer reefer and a now a meat reefer. I should have room.
     
    Last edited: Oct 3, 2013
  2. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    The true country hams are dry cured and benefit mostly after curing by being kept in an open air environment below 90°for months.  Because it is wet brined you have produced what is known as a "city ham" similar to what is purchased in the markets. As much as I would like to help, I cannot answer your question.  Maybe Pop's can give you some advice.

    Tom
     
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    I sent Pops a Pm with a link to here for help.

    Kat
     
  4. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    That is one of the differences between a dry cure and a wet cure ham; the wet cure ham requires no hanging or drying.  After curing, smoke it and enjoy!
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    So, in what way would a person look for Bone sour? Smell? Meat discoloration? The line at the outhouse door?
     
  6. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Use a stainless steel rod and probe down along the bone and then sniff the rod.  It will give you an indication of a off odor if sour.

    Tom
     
    woodcutter likes this.
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank ye thank ye...... I don't think I have ever read a thread here with it occurring so was just wondering.
     
  8. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    It's a rancid smell inside the meat from the cure not reaching the interior of the meat (along the bone) and the meat spoiling because cure did not reach it.  That is why you need to inject (or pump) larger pieces over 2" thick, such as shoulders, hams, even large loins.   
     

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