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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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01-03-2018, 12:09 AM | #1 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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It's That Time Of Year--Home Cured Ham--Ongoing Thread
Every year for New Year's I cure my own ham and this year is no exception. Only difference is that this year being out of town longer than usual changed the time frame a bit. I fell behind a couple days but that's alright.
So started with a fresh 28lb leg Started with a small incision Worked my way around Skin off Cleaned it up a bit Into the Cambro with curing brine Cured. Now into the fridge to form the pellicle Stay tuned!
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01-03-2018, 03:57 AM | #2 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Do you inject any of the brine, like in the area around the bone?
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-03-2018, 04:23 AM | #3 |
Quintessential Chatty Farker
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
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I'll be watching neighbor! Looks like fun.
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A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller |
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01-03-2018, 07:35 AM | #6 |
is One Chatty Farker
Join Date: 11-15-10
Location: NJ
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Must turn out great if you do it every year!
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01-03-2018, 09:32 AM | #8 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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I don't inject. I found no need to inject since the curing brine penetrates all the way through to the bone. Just have to leave it in the cure long enough.
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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01-03-2018, 10:05 AM | #9 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
I've made Buckboard Bacon and Buckboard loin for years, but the cure is dry, and only a 7 to 10 day process. For the wet cures... my Morton's handbook stresses injecting a brine (aka sweet pickle and pumping pickle) around the bone so that the brine can work from the inside out at the same time it's working from the outside in. I think the term for the actions they are attempting to prevent are bone sour and bone taint. For what it's worth, they are using their own Tender Quick product for the brine, are you maybe using a stronger curing agent like pink salt (aka Instacure #1)?
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-03-2018, 12:40 PM | #10 |
somebody shut me the fark up.
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
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Looking forward to this one Sako, of course I look forward to all your cooks.
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01-03-2018, 12:40 PM | #11 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Just saw you're question Ted. A rule of thumb I go 1 day per 2lbs. After trimming it was about 25 lbs so I went 13 days.
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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01-03-2018, 12:57 PM | #12 | |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Quote:
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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01-03-2018, 01:13 PM | #13 |
is one Smokin' Farker
Join Date: 07-13-16
Location: Westerly, RI
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Looking forward to see this play out.
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270 Smokers Sumo Insulated Cabinet Smoker - Weber Ranch Kettle - Weber Copper Kettle |
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01-03-2018, 01:22 PM | #14 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Tender Quick was designed with the home processor in mind... it's a salt, sugar, nitrite, nitrate blend and because of the concentrations of curing agents it was marketed as being safer (more forgiving) than the #1 and #2 curing agents. Naturally Morton's came out with a number of recipes, booklets, guides etc., which featured this product. To my knowledge there is not even a reliable conversion of recipes using pink salt and Tender Quick, I've even visited with Morton's engineers for insight. But in my experience there can be a wide swing in techniques, and some of the best advice is to follow a method that has proven results. I do home canning and see similar trends.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-03-2018, 01:59 PM | #15 | |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Quote:
I agree there is no proven method and mine has been trial and error until I was happy.
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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