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Crazy Harry 12-29-2012 08:07 PM

Ham try
I tried Phrasty's recipe for curing ham

4 4 lb hams in the brine

after 3 days

after a short fresh water soak and dry, on to smoke with apple and cherry.

pulled the small one off at 160*


the other 3

My refrigerator may be too cold because the center did not get cured :mad:
They still made good sammies.
Next time I'll leave then in the brine longer and measure the temp after a couple of days.

Thanks for looking.

BobM 12-29-2012 08:19 PM

Looks great, nice job!

chicagokp 12-29-2012 08:51 PM

I wouldn't be afraid to inject, especially if you have a bone in ham....Still look good!

IamMadMan 12-29-2012 11:00 PM

Looks great.....

The amount of cure used is in relation to the amount of meat being cured. The time in cure is directly related to the thickness of the meat, so if they are stacked on top of each other touching that will take longer to cure. I inject my meats just to insure consistency in the meat curing process.

We have all, at some point, in the first few tries in curing have miscalculated our times, but we learn as we move forward.

Good luck on your next attempt..

Garyclaw 12-30-2012 07:29 AM

Those look really good!

code3rrt 12-30-2012 09:29 AM

Looking good, Still on my "to try" list!

Yellowhair42 12-30-2012 09:43 AM


Originally Posted by chicagokp (Post 2310757)
I wouldn't be afraid to inject, especially if you have a bone in ham....Still look good!

/\/\+1.Thick pieces of meat need to be injected.:clap2:

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