Tender Quick + Fresh Ham

Diesel Dave · 12-03-2013, 04:17 PM

Ok here's what I'm thinkin, scarey I know.

Got an 8 lb fresh ham and really have no time to cure it as I'm going outta town for a couple few days.

So fast forward to Dave's thinking..........

Rub the ham in tender quick overnight and then onto the smoker for a low and slow 8+ hour cook at 200-225. was thinking about injecting a brine solution, but think that may make it too salty.

So what ya all think?

Shagdog · 12-03-2013, 04:51 PM

You're probably not going to get much if any penetration in that kind of time frame. Brining/curing a ham takes a while because of the density/size of the meat. 8lbs would be about a 4 day cure, and if there's a bone, you'd want to inject around that. I'd suggest you just freeze it until you have time to do it up right, if a ham is what you're really after.

An overnight rub in tenderquick probably won't cure it much... 8 hours low and slow would give you something more akin to pulled pork (if you cook it to 200ish...) or just sliced roasted pork if you don't. You won't see that pink ham color because the nitrites can't do their thing in that short of a time. Then again, I don't use tenderquick for cures, I usually use Prague Powder #1, so I could be wrong. Just speaking from what dangerously little I know about the curing process... I'm sure someone with more knowledge will come along ..

Diesel Dave · 12-03-2013, 04:56 PM

Thanks, yeah I can freeze it, but then again, I could do a salt cure for a couple weeks as the temps cold enough here.....

Was just tossin that idea out there, thinkin out loud.

I haven't cured meat in over 10 years

ButtBurner · 12-03-2013, 04:58 PM

get it curing then head out of town.

sounds like the perfect time to do it if you ask me

gtr · 12-03-2013, 04:59 PM

Personally I'd wait until there was time to do it. Maybe you can get it curing while you're gone?

Diesel Dave · 12-03-2013, 05:01 PM

Yeah that's what I'm gonna do.

to the store tomorrow to get wood to build a salt box and some sugar/salt cure

c farmer · 12-03-2013, 05:07 PM

Post up what ever you do with it.
I want to try curing hams.

Diesel Dave · 12-03-2013, 05:12 PM

You got it buddy

troytime · 12-03-2013, 05:28 PM

this thread has inspired me to start researching ham curing

i've been making bacon every month for the last year or so, time to expand! (skills and physically)

captndan · 12-04-2013, 06:54 AM

Quote:

Originally Posted by Diesel Dave

Yeah that's what I'm gonna do.

to the store tomorrow to get wood to build a salt box and some sugar/salt cure

Now you're thinking. Stop at the feed store and pick up a 50# bag of salt. A light coat of tq or Prague and bury it in salt. Save that salt box it gets better every time it's used.

YetiDave · 12-04-2013, 06:58 AM

2.5 to 3% salt
1% sugar
2.5g cure #1 per kilo of meat weight

Cannot go wrong, cannot over-salt. You can leave it in that cure for as long as you like and not have to worry. It's basically foolproof. So for 8lbs (exactly 8lbs) it's -

109g salt
36g sugar
9.07g cure #1

I use this as a standard bacon cure formula and it never fails

HookedOnQ · 12-04-2013, 07:30 AM

Keeps us posted I wanna try salt curing a ham soon

IamMadMan · 12-04-2013, 07:52 AM

Quote:

Originally Posted by ButtBurner

get it curing then head out of town.

sounds like the perfect time to do it if you ask me

^ +1, I agree, don't have to sit around and watch it, or wait. It'll be there when you get back..

RevZiLLa · 12-04-2013, 10:33 PM

Quote:

Originally Posted by ButtBurner

get it curing then head out of town.

sounds like the perfect time to do it if you ask me

Smart man!

gtr · 12-04-2013, 10:40 PM

Quote:

Originally Posted by IamMadMan

^ +1, I agree, don't have to sit around and watch it, or wait. It'll be there when you get back..

It won't be if he lives near the Bumpuses.

12-03-2013, 04:51 PM	#2
Shagdog Quintessential Chatty Farker Join Date: 07-01-13 Location: Grayslake, IL	You're probably not going to get much if any penetration in that kind of time frame. Brining/curing a ham takes a while because of the density/size of the meat. 8lbs would be about a 4 day cure, and if there's a bone, you'd want to inject around that. I'd suggest you just freeze it until you have time to do it up right, if a ham is what you're really after. An overnight rub in tenderquick probably won't cure it much... 8 hours low and slow would give you something more akin to pulled pork (if you cook it to 200ish...) or just sliced roasted pork if you don't. You won't see that pink ham color because the nitrites can't do their thing in that short of a time. Then again, I don't use tenderquick for cures, I usually use Prague Powder #1, so I could be wrong. Just speaking from what dangerously little I know about the curing process... I'm sure someone with more knowledge will come along .. __________________ [FONT=Trebuchet MS][SIZE=3][SIZE=2]Matt[/SIZE] [/SIZE][/FONT][FONT=Trebuchet MS] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=3][B]Come Join the fun in the Throwdowns![/B][/SIZE][/URL] [COLOR=Blue][SIZE=2]Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio [B][SIZE=3][COLOR=Black]2016 Official BBQ Brethren Ribeye Master[/COLOR][/SIZE][/B] [/SIZE][/COLOR][/FONT][FONT=Trebuchet MS][SIZE=1][COLOR=Silver] [/COLOR][/SIZE][/FONT]

12-03-2013, 04:56 PM	#3
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	Thanks, yeah I can freeze it, but then again, I could do a salt cure for a couple weeks as the temps cold enough here..... Was just tossin that idea out there, thinkin out loud. I haven't cured meat in over 10 years __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

12-03-2013, 04:58 PM	#4
ButtBurner Babbling Farker Join Date: 12-18-12 Location: Dearborn Mi, Manton Mi	get it curing then head out of town. sounds like the perfect time to do it if you ask me __________________ Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL]

12-03-2013, 04:59 PM	#5
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Personally I'd wait until there was time to do it. Maybe you can get it curing while you're gone? __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

12-03-2013, 05:01 PM	#6
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	Yeah that's what I'm gonna do. to the store tomorrow to get wood to build a salt box and some sugar/salt cure __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

12-03-2013, 04:17 PM	#1
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	Tender Quick + Fresh Ham Ok here's what I'm thinkin, scarey I know. Got an 8 lb fresh ham and really have no time to cure it as I'm going outta town for a couple few days. So fast forward to Dave's thinking.......... Rub the ham in tender quick overnight and then onto the smoker for a low and slow 8+ hour cook at 200-225. was thinking about injecting a brine solution, but think that may make it too salty. So what ya all think? __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

12-03-2013, 05:07 PM	#7
c farmer Babbling Farker Join Date: 06-13-13 Location: pa	Post up what ever you do with it. I want to try curing hams. __________________ Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.

12-03-2013, 05:12 PM	#8
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	You got it buddy __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

12-03-2013, 05:28 PM	#9
troytime Full Fledged Farker Join Date: 11-05-10 Location: Orange County, CA	this thread has inspired me to start researching ham curing i've been making bacon every month for the last year or so, time to expand! (skills and physically)

12-04-2013, 06:58 AM	#11
YetiDave is one Smokin' Farker Join Date: 07-23-13 Location: Manchester, UK	2.5 to 3% salt 1% sugar 2.5g cure #1 per kilo of meat weight Cannot go wrong, cannot over-salt. You can leave it in that cure for as long as you like and not have to worry. It's basically foolproof. So for 8lbs (exactly 8lbs) it's - 109g salt 36g sugar 9.07g cure #1 I use this as a standard bacon cure formula and it never fails __________________ Pro Q Excel 20 / UDS / Maverick ET-732 / Thermapen / Pro Q CSG

12-04-2013, 07:30 AM	#12
HookedOnQ is one Smokin' Farker Join Date: 12-31-12 Location: chesterfield, va	Keeps us posted I wanna try salt curing a ham soon __________________ BLUE WEBER 22.5 OTG,(OBUDS) OVERBUILT U.D.S, MAVERICK ET732, 38"x38"x7' SMOKE HOUSE.