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.

 

[Steve D]

Thanks everyone.

 

[thirdeye]

Below is a snip from my Buckboard bacon write-up, It's the closest thing to using Tender Quick. These are center cut pork chops.... again the closest thing to fresh ham steaks. Don't skip the soak-out step, TQ has the potential to be overly salty.

Buckboard Chops: You can also use the buckboard cure on pork chops. Because of the soak out and rest times I use, these are mild and delicious, and similar in flavor to a ham steak or the more expensive "smoked pork chops" you see in the market. I start with two, 3/4 pound pork chops, lightly peppered then cured with 32 grams (or 2.2 Tablespoons) of Hi Mountain Buckboard for 48 hours. (Remember if you have bone-in chops, reduce the amount of cure to compensate for the bone weight).

Following the cure time, soak them in water for 6 hours (in the fridge), then rinse and and rest (also in the fridge), about 6 or 7 hours. Smoke them as close to 180° pit temp, until the internal is 150°, which will take about 90 minutes. If the weight of your chops is different, make sure to weigh out the correct amount of cure. If you can't hold 180° in your smoker, shoot for 200° or 225°

 

[bill ace 350]

Check out the Morton recipe for Gepockelte using TQ on their website.

 

[thirdeye]

Check out the Morton recipe for Gepockelte using TQ on their website.

The 1 or 2 hours of Tender Quick used in this recipe provides a little "cured" flavor, and increases the pinkness of the chops.

 

[bill ace 350]

View attachment 719771
The 1 or 2 hours of Tender Quick used in this recipe provides a little "cured" flavor, and increases the pinkness of the chops.

Doesn't hurt to go overnight

 

[zwiller]

Beat me to it. Check out bill ace 350 thread that got me into TQ. I went 4hrs for mine they were thick.

https://www.smokingmeatforums.com/threads/gepockelte.326228/

 

[Hijack73]

I agree that longer cure time is better for everything. I cure my smoked sausage meat cubes minimum 3 days now (and overnight after stuffing and linking, so at least 4 days total), even though the "grind mix stuff and overnight linked" is pretty popular and does work (I did that at first)

My reasoning - we cure other whole muscle meats longer for flavor development, so why not our sausages?

I made pastarami sausage last year that I cured 2 weeks as a pastrami whole flat, it was outstanding. Maybe even better than the hatch and cheddar or Philly I made.