It's That Time Of Year--Home Cured Ham--Ongoing Thread
Every year for New Year's I cure my own ham and this year is no exception. Only difference is that this year being out of town longer than usual changed the time frame a bit. I fell behind a couple days but that's alright.
So started with a fresh 28lb leg https://i.imgur.com/o8NUAbJh.jpg https://i.imgur.com/UwOGxHVh.jpg Started with a small incision https://i.imgur.com/hVhhtc9h.jpg Worked my way around https://i.imgur.com/o3i2Ukjh.jpg https://i.imgur.com/SghlY9Eh.jpg Skin off https://i.imgur.com/MQs0amSh.jpg Cleaned it up a bit https://i.imgur.com/EKVljZ5h.jpg Into the Cambro with curing brine https://i.imgur.com/mEVVNBuh.jpg Cured. Now into the fridge to form the pellicle https://i.imgur.com/bMbfEryh.jpg Stay tuned! |
Do you inject any of the brine, like in the area around the bone?
|
:clap2::clap2::clap2:
I'll be watching neighbor! Looks like fun. |
Looks great, tuned in for updates
|
Looking forward to seeing more
|
Must turn out great if you do it every year!
|
Generous pics, as usual.
Curious, how long in the brine? I assume in the fridge |
Quote:
|
Quote:
I've made Buckboard Bacon and Buckboard loin for years, but the cure is dry, and only a 7 to 10 day process. For the wet cures... my Morton's handbook stresses injecting a brine (aka sweet pickle and pumping pickle) around the bone so that the brine can work from the inside out at the same time it's working from the outside in. I think the term for the actions they are attempting to prevent are bone sour and bone taint. For what it's worth, they are using their own Tender Quick product for the brine, are you maybe using a stronger curing agent like pink salt (aka Instacure #1)? |
Looking forward to this one Sako, of course I look forward to all your cooks.
|
Quote:
|
Quote:
|
Looking forward to see this play out.
|
Quote:
|
Quote:
I agree there is no proven method and mine has been trial and error until I was happy. |
All times are GMT -5. The time now is 07:18 PM. |
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.