New guy needing help with curing pork

[Gromit95]

Hello
When I was younger I used to help my mom and dad with curing and smoking German speck. We used a wet cure and then cold smoked them before hanging in the basement to dry.
Both my parents have passes and it turns out what I remember is not much help with curing.
After many many years I finally tried it. I’ve done the cure on a deboned picknic ham. Cold smoked it and have it hanging in my shed. It’s been 30 days and lost 8 % of its weight
It smells and looks good. My question is on one side it looks wet but when you touch it it is not wet. Is this normal? As it dries will it go Away?

Thanks fred
https://share.icloud.com/photos/0eau...IAbVVe2vvptuTA

[sleebus.jones]

I'd say that looks fine. The sheen is from the smoking process and is most likely just protein on the surface. 8% weight loss in 30 days is not much...did you weigh it prior to smoking or after?

You'll likely get some white mold on it after a while, that is ok. There may be some green too, that's less good, but not bad. Remove it by wiping down with vinegar. Black mold is the bad stuff...you don't want any of that.

So far so good. You may want to check out meatsandsausages.com for further info on meat curing.

[IamMadMan]

My question is what did you use for the curing agent? and how did you calculate the amount of curing agent to be used?


I am not sure of what recipe you followed (feel free to share), but keep in mind that curing salt in Germany (Nitritpökelsalz) differs in formulation from what is marketed in the US (Prague Powder).


Cure #1 is for short term curing whereas Cure #2 is used for air-drying over time.

[airedale]

I'd suggest that you buy the book "Dry Curing Pork" by Hector Kent. He's an educator by trade and the book is a great education.

And be sure to answer IamMadMan's question.

[Gromit95]

Wow thanks for the quick response by all
I used a current Recipe using cure #2
I could not remember any of the German recipe
https://share.icloud.com/photos/0PQ8...tFqfafPyLltsBw

I weigied the meat before I started smoking it
I started with 2 pieces 1306 grams and 986 grams
30 days later they are at 1225g and 934g
It has been cold in Chicago but I don’t think it’s freezing in the shed

I have been looking at that book
Thanks Fred

[Gromit95]

Anyone from northern Illinois or southern Wisconsin on this forum
Curing pork
Fred

[SmokinAussie]

It's a shame that your didn't get those recipies handed down. Sadly it's a thing that happens. Often people don't realise how special the process is until they want to do it themselves. I had an Italian Uncle who made all his own Salami. He had 2 daughters and they didn't care for it. When he died I was just getting into it myself but all his knowledge was lost.

From your part, that picnic ham looks ok. Maybe it is just a little cold in the basement. Maybe you need a little more airflow? Other than that be patient. In your conditions, the moisture loss could take 6-12 months. If you cured it right, that is not a bad thing.

Good Luck!

Cheers!

[Gromit95]

Ok
Every time I go out to check on it I just want to get a knife and sample it.
It looks better and better every time I go look at it.
How do you resist?

Fred

[ModelMaker]

Originally Posted by Gromit95

Ok
Every time I go out to check on it I just want to get a knife and sample it.
It looks better and better every time I go look at it.
How do you resist?

Fred

Best method for me is to remember how the old man would crack me in the head.
Ed