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  1. #1
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default Dried, cold smoked ham for next year

    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).



    Another view:


    View of the bottom:


    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:






    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...
    Last edited by kingkoch42; 12-12-2013 at 05:21 AM. Reason: Add weight
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  2. #2
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    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
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #3
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    looking forward to this!
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  4. #4
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    Quote Originally Posted by PigCicles View Post
    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 ?
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  5. #5
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Good way to take out the frustration I suppose.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  6. #6
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default Update

    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 ! :


    Another view:


    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 :


    I will be back in March with a progress report.
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  7. #7
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    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.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  8. #8
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    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 :








    Thanks for looking.



    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  9. #9
    Join Date
    Jan 2010
    Location
    central kentucky
    Posts
    124

    Default

    Absolutely beautiful ham! Did you try many of the artisanal hams in Spain and Portugal?
    "Bacon taste good, Porkchops taste good", Vincent Vega, Pulp Fiction

    M. Pendley

  10. #10
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    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

    I think that the Portuguese have a million recipes for Salt Cod and I have not had a bad one yet !
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

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