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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-20-2013, 07:04 PM | #31 |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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Re: Curing a ham
Thanks. I'm gonna try Walmart next. Ugh!
Sent from my pocket computer ( G III) |
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03-20-2013, 07:11 PM | #32 |
is one Smokin' Farker
Join Date: 05-18-10
Location: New Market, MD
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Yeah this stuff is a pita to get locally, hence why i always have some at home. Buy the pound, it will last u forever lol
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Humphrey's Battle Box, Weber Genesis Silver B, Weber Performer |
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03-20-2013, 09:55 PM | #33 |
is Blowin Smoke!
Join Date: 07-08-09
Location: Deer Park, Wa
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No no no no it may leach unhealthy chemicals into your food.
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No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ...... |
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03-20-2013, 10:28 PM | #34 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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I've done a lot of hams, but last Christmas, I wet cured a fresh ham with this recipe and it was THE BEST ham I've ever had. The family LOVED it.
The recipe is straight out of the book Charcuterie: American Style Brown Sugar Glazed Holiday Ham The Brine: 1 gallon water 1-1/2 cups Kosher Salt 2 Packed cups dark brown sugar 1-1/2 ounces of pink salt (Sodium Nitrite) One 12-15lb with skin and Aitch Bone removed The Glaze: 1-1/2 cups of dark brown sugar 3/4 cups dijon mustard 1 tablespoon of mince Garlic Recipe: Combine all the brine ingredients in a container large enough to hold the ham. Stir to dissolve all the salt and sugar. Submerge ham in the brine. Weight it down if necessary to keep it fully submerged for 6-8 days (half a day per lb) Remove ham and rinse thoroughly under cool water. pat dry and place on rack and refrigerate for 12-24 hours to dry. Smoke the ham at 200 for 2 hours (I used apple and it was awesome) Meanwhile, mix the brown sugar, Dijon, and garlic in a bowl until smooth. Brush the ham and reserve the remainder. Continue to smoke the ham at 200 until it reaches internal temp of 155 (4-5 more hours for me) remove the ham and brush with remaining glaze. Refrigerate or eat warm right off the pit. We reheated ours and it was unreal. best ham I've ever had and all 20 people that had it agreed. It was destroyed in minutes.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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03-20-2013, 11:10 PM | #35 |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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Re: Curing a ham
Unfrigging believable. Spent most of my day trying to hunt down some instacure #1, and I'm officially calling "No joy".
The list of unsuccessful stops I made today include; Smart & Final (got a bucket tho) Stator Bros Local carnaceria Bass Pro Target Turner's Outdoors Walmart Vons The bummer is that I now won't have an Easter ham, yet i have a pig leg sitting in my fridge. I hope this thread serves a lesson to some one else in the future to get all of their supplies ahead of time. Sent from my pocket computer ( G III) |
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03-20-2013, 11:27 PM | #36 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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there's time, myspicesage will get it to you quick. mine just came i'm a bit behind too. it'll still be great though.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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03-20-2013, 11:43 PM | #37 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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No, no it won't.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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03-20-2013, 11:45 PM | #38 | |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Quote:
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space Last edited by MS2SB; 03-20-2013 at 11:46 PM.. Reason: homonym |
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03-20-2013, 11:57 PM | #39 | |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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Re: Curing a ham
Quote:
Oh well, I can always fall back on the old stand by, the Leg of Lamb. Always a hit... Sent from my pocket computer ( G III) |
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03-21-2013, 06:22 AM | #40 |
is one Smokin' Farker
Join Date: 05-18-10
Location: New Market, MD
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Curing a ham
Get it from amazon and still cure it. Cut it down into two 11lb pieces and u will still have ample time for the cure.
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Humphrey's Battle Box, Weber Genesis Silver B, Weber Performer |
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03-21-2013, 07:11 AM | #41 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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It may not help you this time, but for all my brining needs, I use THE BRINER.
I got this some time ago and I love it. I had 6 large whole chickens in it this weekend and it's what I used to brine that 15 lb whole fresh ham too.
__________________
[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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03-21-2013, 10:20 AM | #42 | |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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Quote:
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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03-21-2013, 12:55 PM | #43 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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I feel your pain! I have been searching grocery stores, wall-mart, spice stores and butchers. I finally got a guy from Penn Dutch meats to give me 2 cups of pink salt. Not sure what brand it is, so I am a little skeptical of how much of it to use. The guy at the store wouldn't sell me any, he said he could not sell it to me because it is a controlled substance. I could by crack easier than getting my hands on the stuff!
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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03-21-2013, 02:12 PM | #44 |
is one Smokin' Farker
Join Date: 05-18-10
Location: New Market, MD
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He was a moron it is not a controlled substance. And just buy from online :)
__________________
Humphrey's Battle Box, Weber Genesis Silver B, Weber Performer |
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03-21-2013, 03:31 PM | #45 |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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Re: Curing a ham
Hmmm... I'm not a big fan of injecting. It always seems to come out smooshy (is that a word?). Probably need to cook it longer.
But, if I brine and inject it on Friday for a week. Rinse/soak it for a day on Sat and then smoke/cook it on Easter Sunday. Does that sound do able? Sent from my pocket computer ( G III) |
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