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Unread 03-31-2013, 07:38 PM   #1
Babbling Farker

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Join Date: 02-24-13
Location: Ventenac en Minervois, France
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Default Home cured ham for Easter Final PrOn Experience Counts...I have none

There is nothing like experience. Nothing! I have none when it comes to curing meats. I followed a recipe from one of foremost authors on Charcuterie, and from reading numerous post from the Brethren collectively. I did the wet brine method, removed it from the brine and let it dry overnight in the fridge. Smoked it low and slow for almost 8 hours. Freaked out that I left and returned to find the IT at 170*F. Wrapped it and stuck it in a cooler. Then added my glaze to the foiled ham and tucked it into the fridge for the night. All the while throughout every step I second guessed myself " What if....., Maybe I should.....,Oh God it's burnt..........., Re-heat and dry it out even more........, Maybe my guests actually like ham jerky?..........

If I were experienced at this, I could have skipped all this mental anguish. Now that I have one under my belt, I have a little more knowledge and a whole lot more to learn. Thanks to you guys, I am self medicating now and finished the most wonderful meal of my smokin life! Friends and Family loved it to!

Easter Menu
Smoked Ham with Jezebell Sauce Glaze

Boned the ham and sliced in fear! Nice and Moist to my surprise

Wampus's Peach Bourbon Beans

Cat Head Biscuits with Red Eye Gravy

The buffet

My Plate, mac-n cheese, collards with smoked pork belly from last week, Wampus's beans, Jezebell sauce and red eye gravy on the ham.

Thanks to you all! Happy Easter,
Backyard Disasters are my specialty. I do not agree with what you have to say, but I'll defend to the death your right to say it.
― Voltaire

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
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