Ham try

Crazy Harry · Dec 29, 2012

I tried Phrasty's recipe for curing ham

4 4 lb hams in the brine

after 3 days

after a short fresh water soak and dry, on to smoke with apple and cherry.

pulled the small one off at 160*

sliced

the other 3

My refrigerator may be too cold because the center did not get cured

They still made good sammies.
Next time I'll leave then in the brine longer and measure the temp after a couple of days.

Thanks for looking.

BobM · Dec 29, 2012

Looks great, nice job!

chicagokp · Dec 29, 2012

I wouldn't be afraid to inject, especially if you have a bone in ham....Still look good!

IamMadMan · Dec 30, 2012

Looks great.....

The amount of cure used is in relation to the amount of meat being cured. The time in cure is directly related to the thickness of the meat, so if they are stacked on top of each other touching that will take longer to cure. I inject my meats just to insure consistency in the meat curing process.

We have all, at some point, in the first few tries in curing have miscalculated our times, but we learn as we move forward.

Good luck on your next attempt..

Garyclaw · Dec 30, 2012

Those look really good!

code3rrt · Dec 30, 2012

Looking good, Still on my "to try" list!

Yellowhair42 · Dec 30, 2012

chicagokp said:
I wouldn't be afraid to inject, especially if you have a bone in ham....Still look good!

/\/\+1.Thick pieces of meat need to be injected.:clap2:

Ham try

Crazy Harry

is One Chatty Farker

BobM

Babbling Farker

chicagokp

Babbling Farker

IamMadMan

somebody shut me the fark up.

Garyclaw

Babbling Farker

code3rrt

Babbling Farker

Yellowhair42

is one Smokin' Farker

Similar threads