please help with ham

[ctarrence]

First time curing country hams and have followed the instructions from a Virginia tech page I found online. They look good, smell good. After curing then hanging for a couple of weeks I cold smoked at roughly 65-70 degrees for four days. I just took them out to start aging. What is bothering me is that they aren't dry. They feel like a sponge. Just slightly squishy. Is this normal?? Cure was packed finger deep around the aitch, hock and leg bones

 

[daveomak]

Mr. T is an expert on country cured hams....   below is his thread....  click on the link....

http://www.smokingmeatforums.com/t/134415/country-cured-ham-from-go-to-show-q-view

Hams must be cooled to ~38 deg. F., in the refer, for at least 2-3 days so the bone is cold... and that will help prevent bone sour...  If using cure, Cure #2 is a good choice..  Good clean salt is a must... 

Sounds like your recipe was not a good one...   Country Hams take months....

If you want a quick, store bought type ham, follow my method linked below...  chill the ham and chill the injection liquid.. 

http://www.smokingmeatforums.com/t/236375/ham-from-fresh-picnics-update-10-21-money

 

[daveomak]

Below is an old book that has some great stuff in it....  

https://archive.org/details/secretsofmeatcur05hell

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• daveomak
• Mar 12, 2017

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• daveomak
• Mar 12, 2017

 

[ctarrence]

Thanks.