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  1. #1
    Join Date
    Jan 2008

    Default Curing ham is pretty simple!

    Ham is a pretty simple process. Brine, pump and smoke/Cook.

    As for all brining, use food safe containers!
    I use a stainless steal pot.
    Be sure to let the brine cool to 40!!!!

    The brine:
    Pretty basic
    (Quantities are based on per gallon)
    1 cup kosher salt
    1TBS of Morton's Tender Quick.
    1 cup brown sugar
    1Tbs pork seasoning (premixed or your choice)
    2TBS lemon pepper.
    2 tsp of onion powder
    1 tsp of garlic powder
    1tsp adobo seasoning.

    (If you are not pumping the meat. Use 1 TBS of TQ per lb of neat.)

    Flavor brine consists of water and salt. Other ingredients may include sugar, brown sugar, honey, molasses, maple syrup, fruit juices, beer, liquor, bay leaves, pickling spices, cloves, garlic, onion, chilies, citrus fruits, peppercorns, and other herbs and spices. Many recipes call for bringing the ingredients to a boil to dissolve the sugars and bring out the flavor of herbs, then cooling the mixture to below 40°F before use.

    The pump:
    I use Morton's Tender quick.
    1cup Morton's tender quick to 4 cups water.
    Boil until all the salt is dissolved.
    I like to add TBS lemon pepper and ½TBS brown sugar to the pump as well.
    Cool it to 40!

    I use a 4oz Stainless steel meat pump for the pickle.

    The cut of meat should be pumped to 15 % of its "green weight".
    So if it's a ten pound shoulder it should weigh 11.5 # after pumping.
    (That's just a rule of thumb.)

    Make sure you pump close to bones to prevent bone sour.

    Let it sit in a fridge for 10-14 days.
    When it is ready wash it thoroughly to remove any excess salt.
    Soak it in clean water for about 2hrs.
    Change the water and soak for 2 more hours.
    If I have time I may soak over night 8-10hrs
    If you don't soak it the ham will be too salty.

    Now youre ready to smoke/cook.

    Last edited by glued2it; 08-13-2008 at 03:55 PM.
    VDS aka "IT"
    Brinkman Smoke N Pit Pitmaster
    KCBS Certified BBQ Judge
    Formaly "The Q Joint" BBQ Team (The Butt Man)
    There's no place like


  2. #2
    Join Date
    Jan 2008
    Grand Junction, Colorado


    Well Glued, that sounds easy enough! Maybe I'll get brave enough to try it this spring. Also would like to try Canadian Bacon. Keith

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