PDA

View Full Version : 100 pounds of home cured ham



salmonclubber
10-19-2008, 10:43 PM
hi everyone

ok on oct 5 08 i butchered and cured 2 hogs i have never done this before and it was a fun experience we cured 2 hog hindquarters into tenderquick ham and 2 hindquarters into mortons suger and smoke cured ham we injected the artery pump into the vien and put 10%liquid cure (http://deejaysworld.net/deejayssmokepit/yabb/Define/cure.doc) into the hams and rubbed the outside of the hams with tenderquick and sugar cure (http://deejaysworld.net/deejayssmokepit/yabb/Define/cure.doc) ham 2 each we put into plastic bags and into the fridge for 45 days turning every five days
after the 45 days i smoked the hams 4 at 25 pounds each nice ham i scrubbed all the salt off the out side of the hams and rinsed really well i then placed the whole 25 pound hams into the smoker at 120 for 12 hours no smoke then i bumped the smoker up to 140 and added smoke hickory was my wood of choice i smoked for 8 hours at 140 and raised the temp up to 165 for another 20 hour smoke when the ham temp reached 145 i pulled (http://deejaysworld.net/deejayssmokepit/yabb/Define/Pulled.doc) the ham
after they cooled i cut the ham and sliced one for steak the rest will be whole ham the tenderquick hams look and taste great i will not use the sugar cure (http://deejaysworld.net/deejayssmokepit/yabb/Define/cure.doc) again it was way to salty not sure why the sugar is suposed to counteract the salt but it was to salty to eat i will have to soak the ham before i cook them
i was very happy with the tenderquick method it turned out really well color was good and even taste was great will do this again
morton smoke flavored sugar cure (http://deejaysworld.net/deejayssmokepit/yabb/Define/cure.doc) was way to salty i will not use this again
here are some pics oh i tied the hams with butcher twine to hold them together while in the smoker
http://i44.photobucket.com/albums/f45/salmonclubber/th_Picturehp026.jpg (http://s44.photobucket.com/albums/f45/salmonclubber/?action=view&current=Picturehp026.jpg)

Chargrilled
10-20-2008, 08:06 AM
Looks good, how did you cut those hams in half? Ban saw? Looks like retained alot of moisture.

yum,ham!!!

salmonclubber
10-20-2008, 08:22 AM
char

i used my knife for the meat around the bone and cut the bone with a meat saw hand operated even did it on the wifes counter and she was watching every stroke when i got done she said its a good thing i didnt break anything lol

Fatback Joe
10-20-2008, 08:44 AM
Very cool.

I keep wanting to try it, but have read so much about having specific temperatures and even specific humidity in curing hams that I always talk myself out of it.........from what you wrote it doesn't sound so bad.

SmokyOkie
10-20-2008, 10:02 AM
Great job Huey. I'm sure the pic doesn't do them justice.

Joe, My dad and grandfather used to cure hams on their southern Illinois farm with absolutely no knowledge of relative humidity adn moisture. If they could do it, then surely you can do it.

BTW, as I understand, they cold smoked the meat after curing.

Fatback Joe
10-20-2008, 10:09 AM
Great job Huey. I'm sure the pic doesn't do them justice.

Joe, My dad and grandfather used to cure hams on their southern Illinois farm with absolutely no knowledge of relative humidity adn moisture. If they could do it, then surely you can do it.

BTW, as I understand, they cold smoked the meat after curing.


Yeah, sometimes you can read too much for your own good. My Grandfather did the same thing in North Carolina......unfortunately I was too young to care about it at the time.........my dad and his brothers had no interest unfortunately.

salmonclubber
10-20-2008, 06:07 PM
yeah i read all the stuff about curing the ham and its easy to obsess over things like that once you do it it seems a whole lot easier then one would think i learned a lot from the experience not sure what i would change with the tenderquick cure method i know i wont use the sugar cure method again the next batch i think i would soak the ham for an hour or two before i put the ham into the smoker just to remove any salty residue that is left behind on the surface of the ham so if you thought about doing it then just do it it is a lot easier then it seems in the book the hardest part about it is the waiting 35 days or in my case 45 days seemed to take forever lol good luck when i fine tune this recipe i will let you all know

huey