Just BS
is one Smokin' Farker
Any suggestions? I am leaning towards a ten day wet cure so I can smoke him on Easter Sunday. Also, I only have a UDS and a cheapy off set. Any and all thoughts are appreciated
Sent from my pocket computer ( G III)
http://www.bbq-brethren.com/forum/showpost.php?p=2397490&postcount=26
a ~15 lbs fresh Ham using a recipe for cured and air dried Prosciutto Ham from Len Poli's site -
http://lpoli.50webs.com/Sausage recipes.htm
(could not get to that site today - keep trying...)
cured in a dry rub for 1 month and then air dried for at least 2 months..
I love the old fashioned taste of it and see no reason why you could not give it a day of cold smoke after that too!!
You're definitely going to have to inject.Ham,especially bone is too thick for the cure to penetrate fully to the center.
I'll respectfully disagree. With no injection I had no trouble getting the cure evenly distributed throughout.
Sent from my RM-820_nam_att_100 using Board Express
Ive done a few of these. Are u going to use instacure#1 or tenderquick? I have only used instacure. I would say a day of cure per 2 lbs of meat, maybe a little longer. I would also suggest injecting the ham especially if it will be bone in. Below is my recipe if you are interested.
The cure for an 18lb:
2.5 cups kosher salt
4 cups brown sugar
2 Tbls peppercorns
1 Tbls cinnamon
1 Tbls cloves
3 bay leaves
Cured for 10 days. Cold water rinse for 1 day.
2 ounces of instacure #1 (pink salt)
I used a 5 gallon food grade bucket from a bbq joint and put it in my fridge.
Pic of the ham can be found in this thread: http://www.bbq-brethren.com/forum/showthread.php?t=148261
I did 2 dry cured Country hams last year that came out great.I want to try the wet brine also(quicker,city ham).I have 4 dry cured ones in the smokehouse now for next year.After the cure,I let them equalize for 30 days then cold smoke them on and off for a week,then hang for a year or more.It worked last year.Next up,prosciutto,nothin but salt,ham and time.Some folks inject,I don't,the pioneers did not have injectors or refrigeration.That is why they learned to dry cure and smoke meats for preservation.It is time consuming and not as convenient as modern methods but it is all they had and THAT is what I want to be able to do successfully.So far,so good.Good luck.
Sounds tastey but smoke houses are few and far in between here in Kalifornia, unless you're talking about the medical marijuana ones....
Sent from my pocket computer ( G III)
You cut yours in half and skinned it.I meant whole with the skin on.
This is kind of what I was thinking, but ya got me worried that I dont have enough time between now and Easter (pick up from the butcher Weds morning).
Sent from my pocket computer ( G III)
I'm heading to the butcher now to pick up the pig. Need to find a big enough food grade container and the spices for the cure/brine. Plan to have that sucker soaking this evening. To inject or not to inject....that is tbe question.
Sent from my pocket computer ( G III)