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kingkoch42
12-12-2013, 05:17 AM
Cold smoked, dried whole Ham

I named the thread "for next year" because this is going take about 6 to 9 months to complete. I will post a few photos now to show what it looked like at the beginning.
If everything goes right, I will post some photos after the second cure and maybe some more at the 3, 6 and, if I can keep from sampling too much of it, 9 months of drying.

This is what it looked like after I beat it with a baseball bat and hung it. It had to hang for 3 days (with a recipient under it for any drips).

http://i1135.photobucket.com/albums/m634/kingkoch42/Ham/2013-12-07%20Smoked%20dried/0001_zpsa09fb1f2.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Ham/2013-12-07%20Smoked%20dried/0001_zpsa09fb1f2.jpg.html)

Another view:
http://i1135.photobucket.com/albums/m634/kingkoch42/Ham/2013-12-07%20Smoked%20dried/0002_zpsb231c6a9.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Ham/2013-12-07%20Smoked%20dried/0002_zpsb231c6a9.jpg.html)

View of the bottom:
http://i1135.photobucket.com/albums/m634/kingkoch42/Ham/2013-12-07%20Smoked%20dried/0003_zpsdc351494.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Ham/2013-12-07%20Smoked%20dried/0003_zpsdc351494.jpg.html)

Temperatures during the hanging were : minimum 1.9C (about 35F), Maximum 6.6C (62F)


After 3 days, I wiped the ham,
rubbed it with a flavored cure,
put it on a bed of the flavored cure in the recipient where it will cure,
covered it with what is left of the flavored cure
and placed a 15 Kg (about 33 pound) weight on top.

3 views of the ham with cure before I added the weight:
http://i1135.photobucket.com/albums/m634/kingkoch42/Ham/2013-12-07%20Smoked%20dried/0004_zpsf35e8600.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Ham/2013-12-07%20Smoked%20dried/0004_zpsf35e8600.jpg.html)

http://i1135.photobucket.com/albums/m634/kingkoch42/Ham/2013-12-07%20Smoked%20dried/0005_zps0ee06d4c.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Ham/2013-12-07%20Smoked%20dried/0005_zps0ee06d4c.jpg.html)

http://i1135.photobucket.com/albums/m634/kingkoch42/Ham/2013-12-07%20Smoked%20dried/0006_zps24ab1280.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Ham/2013-12-07%20Smoked%20dried/0006_zps24ab1280.jpg.html)

The ham will stay in there for 8 days. I will then rinse it, dry it and make another batch of flavored cure.
It will stay in the second cure for about 17 days (until we get back from Christmas with the kids).
It then gets rinsed, wiped, cold smoked and hung up to dry for a few months.

I forgot - it weighted 11.45Kg (about 25 and a quarter pounds)
To be continued...

PigCicles
12-14-2013, 10:16 AM
This is going to be a cool thread. Slower than molasses but interesting for sure.

Beat it with a baseball bat. Sounds like a bad day after a Cubs game.

This message will self destruct in 5 seconds

californiasmokin
12-14-2013, 09:35 PM
looking forward to this!:thumbs up:

kingkoch42
12-15-2013, 11:39 AM
This is going to be a cool thread. Slower than molasses but interesting for sure.

Beat it with a baseball bat. Sounds like a bad day after a Cubs game.


No, I was just thinking of some of our elected officials.
Or is that too political ?

PigCicles
12-15-2013, 12:04 PM
Good way to take out the frustration I suppose.

kingkoch42
01-06-2014, 12:56 PM
After the second dry cure (Dec 17 to Jan. 02), in the cold smoker, it is a good thing that it is not any bigger ! :

http://i1135.photobucket.com/albums/m634/kingkoch42/Ham/2013-12-07%20Smoked%20dried/0007_zpse61de4f3.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Ham/2013-12-07%20Smoked%20dried/0007_zpse61de4f3.jpg.html)
Another view:
http://i1135.photobucket.com/albums/m634/kingkoch42/Ham/2013-12-07%20Smoked%20dried/0008_zps7e4939b0.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Ham/2013-12-07%20Smoked%20dried/0008_zps7e4939b0.jpg.html)

The first cold smoke was 4 hours with Maple dust, the ambient and internal smoker temperatures were :
Ambient Minimum : 53F, Smoker : 64F
Amb. Maximum : 54F, S : 84F
A. Average : 53F, S: 72F

The second cold smoke was 5 hours with Maple dust and Pecan dust (ran out of Maple). After rounding to the nearest F the only temperature that changed was the smoker maximum which was 81F

The third run was 4 hours with Oak dust, the ambient and internal smoker temperatures were :
A. Min : 51F, S : 64F
A. Max : 54F, S : 81F
A. Ave : 53F, S: 71F

After smoking, in the Ham sack to keep any insects off and hung up high to keep any other critters off :
http://i1135.photobucket.com/albums/m634/kingkoch42/Ham/2013-12-07%20Smoked%20dried/0009_zps9c6a524f.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Ham/2013-12-07%20Smoked%20dried/0009_zps9c6a524f.jpg.html)

I will be back in March with a progress report.

PigCicles
01-06-2014, 09:48 PM
You're really hamming it up. Good job so far. Keep em coming Cal

No chickens were harmed in this statement. But it doesn't mean I didn't want to.

kingkoch42
03-05-2014, 11:20 AM
Back again, have not been around for a while went to Spain and Portugal for a couple of weeks of vacation.

The ham has been hanging for 60 days now but, with all of the wet weather that we have been having, it is not drying very fast.

Temperatures for January and February in the outbuilding where I hung the ham were :

Jan: Min :44F, Max : 54.1F, Ave : 49F
Feb:Min : 42.4F, Max : 51.4F, Ave :46.9F



Acouple of pictures :

http://i1135.photobucket.com/albums/m634/kingkoch42/Ham/2013-12-07%20Smoked%20dried/0010_zps0a06ef55.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Ham/2013-12-07%20Smoked%20dried/0010_zps0a06ef55.jpg.html)

http://i1135.photobucket.com/albums/m634/kingkoch42/Ham/2013-12-07%20Smoked%20dried/0011_zps08e67fd9.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Ham/2013-12-07%20Smoked%20dried/0011_zps08e67fd9.jpg.html)

http://i1135.photobucket.com/albums/m634/kingkoch42/Ham/2013-12-07%20Smoked%20dried/0012_zps4f82037d.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Ham/2013-12-07%20Smoked%20dried/0012_zps4f82037d.jpg.html)


Thanks for looking.

pentail
03-05-2014, 12:13 PM
Absolutely beautiful ham! Did you try many of the artisanal hams in Spain and Portugal?

kingkoch42
03-09-2014, 03:54 PM
In Spain, yes but not in Portugal. We concentrated on grilled Salt Cod - fantastic, especially accompanied with grilled, unpeeled garlic cloves and grilled unpeeled small potatoes and all served swimming in a very small amount of boiling EVOO in a very hot earthen dish/bowl :wow:

I think that the Portuguese have a million recipes for Salt Cod and I have not had a bad one yet !

kingkoch42
04-21-2014, 11:19 AM
It has been hung for 106 days now. I took it down and tasted it for the first time today.
I was a little disappointed, I did not find very much flavor, but then for the last few days I find that everything has less taste !.
I used the same dry cure as the year before so if it is not as good it must be the quality of the ham to start with.
I have a couple slices in the refrigerator and will taste again tomorrow.
Will have to see if it improves with time.

A couple of pictures :
The white is not mold (even if there is supposed to be some), I scraped it off anyway on the slices before tasting.
http://i1135.photobucket.com/albums/m634/kingkoch42/Ham/2013-12-07%20Smoked%20dried/0013_zps3e7174c1.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Ham/2013-12-07%20Smoked%20dried/0013_zps3e7174c1.jpg.html)

http://i1135.photobucket.com/albums/m634/kingkoch42/Ham/2013-12-07%20Smoked%20dried/0014_zpsc21e609e.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Ham/2013-12-07%20Smoked%20dried/0014_zpsc21e609e.jpg.html)

If anybody is still looking - Thanks.

tomshoots
04-21-2014, 07:08 PM
I'm still lookin'! Looks good to me. Hope your disappointment turns around. :thumbs up::thumbs up:

BYBBQ
04-21-2014, 07:14 PM
Looks good from here. :thumbs up::thumbs up:

kingkoch42
04-22-2014, 04:13 AM
It's me - tastes good today, not as much "ham flavor" as last year but still good !:monkey:

chester
04-27-2014, 04:38 PM
good things come with time.... is it all gone yet?? my family would have destroyed that thing in three days....

kingkoch42
04-29-2014, 10:17 AM
I have succeeded in keeping my hands off of it until now. It is supposed to dry for another 2 months.

PigCicles
04-29-2014, 04:01 PM
Stay strong! Looks awesome

No chickens were harmed in this statement. But it doesn't mean I didn't want to.

kingkoch42
05-13-2014, 02:32 PM
127 days could not resist it just had to cut a couple of slices, Its good :
http://i1135.photobucket.com/albums/m634/kingkoch42/Ham/2013-12-07%20Smoked%20dried/0015_zps2ec807de.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Ham/2013-12-07%20Smoked%20dried/0015_zps2ec807de.jpg.html)

Heated up some of the fat in a frying pan, then fried some of that rind :
http://i1135.photobucket.com/albums/m634/kingkoch42/Ham/2013-12-07%20Smoked%20dried/0016_zps8819d834.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Ham/2013-12-07%20Smoked%20dried/0016_zps8819d834.jpg.html)

Oh, yes, thats good. The rendered fat in the cup will be used on toast with salt and pepper tomorrow for breakfast.

kingkoch42
07-20-2014, 11:51 AM
Got a little lazy in June did not take a picture of the ham, only the fried rind (176 days old now).

http://i1135.photobucket.com/albums/m634/kingkoch42/Ham/2013-12-07%20Smoked%20dried/0017_zpsf0f8dba7.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Ham/2013-12-07%20Smoked%20dried/0017_zpsf0f8dba7.jpg.html)


July, it is now 197 days old it is done and I will stop posting (but not eating) after this. Just a last couple of photos.

Three slices with the ham in the background:
http://i1135.photobucket.com/albums/m634/kingkoch42/Ham/2013-12-07%20Smoked%20dried/0018_zps6b3216be.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Ham/2013-12-07%20Smoked%20dried/0018_zps6b3216be.jpg.html)

The ham :
http://i1135.photobucket.com/albums/m634/kingkoch42/Ham/2013-12-07%20Smoked%20dried/0019_zps21bb7c23.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Ham/2013-12-07%20Smoked%20dried/0019_zps21bb7c23.jpg.html)

If anyone is still out there, thanks for looking.

PigCicles
07-20-2014, 12:12 PM
Wow! That looks great. You've been really patient with this and now I'm drooling. Enjoy that beautiful ham!

kingkoch42
10-31-2014, 05:10 AM
I know, I said that I was stopping this tread but I just could not resist the photos of the last slices.https://smileys.surlatoile.org/repository/Triste/larmes-aux-yeux-524.gif

Dried for 10 months !

http://i1135.photobucket.com/albums/m634/kingkoch42/Ham/2013-12-07%20Smoked%20dried/0020_zps4795a196.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Ham/2013-12-07%20Smoked%20dried/0020_zps4795a196.jpg.html)

A little closer :

http://i1135.photobucket.com/albums/m634/kingkoch42/Ham/2013-12-07%20Smoked%20dried/0021_zps4ac6ac57.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Ham/2013-12-07%20Smoked%20dried/0021_zps4ac6ac57.jpg.html)

This time it is really the end !
It was fantastic, even the Mrs. loved it!:cheer:

peculiarmike
10-31-2014, 06:50 AM
DANG!!!
I hate to see it go. But I know it has to be good eats right there Maynard!!!! Looks great!!!
Fine job Cal :thumbs up::thumbs up:



Let's see now....
First beat it with a baseball bat........