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-   -   Dry curing ham? (http://www.bbq-brethren.com/forum/showthread.php?t=166695)

twinsfan 07-24-2013 09:57 AM

Dry curing ham?
 
How are y'all? Haven't been around in a while.

Have any of you dry cured a ham before (country style)? Our family used to so I decided to pick up a 6 1/2 LB picnic (not a ham) yesterday for a quick Christmas ham. Apparently the flavor is out of bounds, a lot like prosciutto or ibierco/serrano. Rubbed down this morning with:


1 LB salt
2 oz Brown Sugar
1/4 oz Sodium Nitrate
2 tsp fine black pepper
1/2 tsp Cayenne

Smothered the picnic in the cure and put it in the fridge with ten pounds of weight as a press (probably not enough).


Anyone have any advice? I was planning to cure it for 30-45 days, wash/scrub it, cold smoke it for 2-3 days with cherry/hickory and then hang it up in my hay barn for 4 months or so. Anyone have a source for these kinda bags? Thinking of using the paint strainer bags at Lowe's..

Expecting delicious!

YetiDave 07-24-2013 10:06 AM

You'll need to watch the temperature and humidity carefully and keep an eye out for mould. Dry curing should be done below 15C/59F and at around 60% humidity (if memory serves me correctly) Otherwise you might end up with something spoiled or way too dry

twinsfan 07-24-2013 04:33 PM

I'm curing in a fridge as it's about 90 F out here haha. Once I get it cured dry, mold won't be such a big deal (and is actually good in small amounts)

YetiDave 07-24-2013 09:27 PM

So long as the mould isn't too fuzzy or black you'll be okay. If you get any you should wipe it off with a cloth soaked in vinegar or wine

GARNAAL 07-25-2013 01:05 PM

"Anyone have any advice? I was planning to cure it for 30-45 days, wash/scrub it, cold smoke it for 2-3 days with cherry/hickory and then hang it up in my hay barn for 4 months or so. Anyone have a source for these kinda bags? Thinking of using the paint strainer bags at Lowe's.."

------------------------------------

http://www.alliedkenco.com/bag-smoking.aspx

GARNAAL 07-25-2013 01:18 PM

you might want to ake a look at this..

http://lpoli.50webs.com/index_files/...o-American.pdf

specially the tip about rubbing with some lard before rubbing pepper on it before drying...

I did one like that a while ago - came out nice.

https://public.sn2.livefilestore.com...22r.JPG?psid=1

YetiDave 07-25-2013 03:00 PM

Cure #2 yet only 30 days curing? Seems like overkill. That cure will keep it safe for months and let you eat it uncooked

Edit - just spotted the part about hanging for another 30 days

IamMadMan 07-25-2013 05:04 PM

Quote:

Originally Posted by twinsfan (Post 2563199)
How are y'all? Haven't been around in a while.

Have any of you dry cured a ham before (country style)? Our family used to so I decided to pick up a 6 1/2 LB picnic (not a ham) yesterday for a quick Christmas ham. Apparently the flavor is out of bounds, a lot like prosciutto or ibierco/serrano. Rubbed down this morning with:


1 LB salt
2 oz Brown Sugar
1/4 oz Sodium Nitrate
2 tsp fine black pepper
1/2 tsp Cayenne

Smothered the picnic in the cure and put it in the fridge with ten pounds of weight as a press (probably not enough).


Anyone have any advice? I was planning to cure it for 30-45 days, wash/scrub it, cold smoke it for 2-3 days with cherry/hickory and then hang it up in my hay barn for 4 months or so. Anyone have a source for these kinda bags? Thinking of using the paint strainer bags at Lowe's..

Expecting delicious!

http://pubs.ext.vt.edu/458/458-223/458-223.html

http://www.meatsandsausages.com/hams-other-meats/dry

SmokinAussie 07-25-2013 05:53 PM

Looks good twins!

Can't wait to see the result.

Cheers!

Bill

Thermal Mass 07-26-2013 12:52 PM

Looks good!
I'll stay tuned in for the finish!:thumb:


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