Ham slices.

[Steve D]

I have some fresh ham slices I want to cure and smoke using tender quick. They are approximately 3/8 to 1/2 thick. I can weigh them and use the correct amount of cure. Since they are so thin, I'm not sure how long to cure them. Will anyone share a recipe as I would like to add some flavor? I want to dry brine.

TIA

 

[pc farmer]

Cure penetration is 1/2" a day. Soo 2 days they should be good. You doing a dry cure or a brine

 

[bigfurmn]

I have no clue but I'm curious. I love a good ham.

 

[SmokinEdge]

I have some fresh ham slices I want to cure and smoke using tender quick. They are approximately 3/8 to 1/2 thick. I can weigh them and use the correct amount of cure. Since they are so thin, I'm not sure how long to cure them. Will anyone share a recipe as I would like to add some flavor? I want to dry brine.

TIA

Biggest problem with Tender Quick is the application rates typically turn out salty on dry cure. But what you can do is apply like salt at between 15g and 20g per kilogram of meat weight. This will cure perfectly and net 1.5% to 2% salt respectively. These are very palatable levels and will be an equilibrium style cure meaning the meat will never get more salty. You can also add sugar if you like. Up to around 1% meat weight will make a very tasty ham steak.

Cure time this way I would go about 5 days to slow some flavor development but longer is good too. I like the 10-14 day window.