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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-20-2013, 07:04 PM   #31
Just BS
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Default Re: Curing a ham

Thanks. I'm gonna try Walmart next. Ugh!

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Unread 03-20-2013, 07:11 PM   #32
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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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Unread 03-20-2013, 09:55 PM   #33
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Quote:
Originally Posted by MS2SB View Post
A new 5 gallon bucket from HD works just fine.
No no no no it may leach unhealthy chemicals into your food.
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Unread 03-20-2013, 10:28 PM   #34
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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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Unread 03-20-2013, 11:10 PM   #35
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Default 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.

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Unread 03-20-2013, 11:27 PM   #36
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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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Unread 03-20-2013, 11:43 PM   #37
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Quote:
Originally Posted by Crazy Harry View Post
No no no no it may leach unhealthy chemicals into your food.
No, no it won't.
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Unread 03-20-2013, 11:45 PM   #38
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Quote:
Originally Posted by Just BS View Post
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)
Where are you in SoCal? There may be a Bretheren in your neighborhood that can hook you up? Put out an APB in Qtalk.
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Last edited by MS2SB; 03-20-2013 at 11:46 PM.. Reason: homonym
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Unread 03-20-2013, 11:57 PM   #39
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Quote:
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Where are you in SoCal? There may be a Bretheren in your neighborhood that can hook you up? Put out an APB in Qtalk.
I'm in Norco, aka Horsetown, USA. Its no use though. I needed to get it done tonight as I'm a fireman and have to work a 24 hr shift tomorrow. So I won't be able to start it curing until Friday. Not trying to sound like a whiner. Its just how it is. This ham is a beast, weighing in at 22 lbs (whole/untrimmed). So it wouldn't be ready for Easter.

Oh well, I can always fall back on the old stand by, the Leg of Lamb. Always a hit...


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Unread 03-21-2013, 06:22 AM   #40
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Default 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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Unread 03-21-2013, 07:11 AM   #41
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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.
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Unread 03-21-2013, 10:20 AM   #42
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Quote:
Originally Posted by Just BS View Post
I'm in Norco, aka Horsetown, USA. Its no use though. I needed to get it done tonight as I'm a fireman and have to work a 24 hr shift tomorrow. So I won't be able to start it curing until Friday. Not trying to sound like a whiner. Its just how it is. This ham is a beast, weighing in at 22 lbs (whole/untrimmed). So it wouldn't be ready for Easter.

Oh well, I can always fall back on the old stand by, the Leg of Lamb. Always a hit...


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plenty of time! just inject the crap out of it.
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Unread 03-21-2013, 12:55 PM   #43
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Having trouble finding Instacure #1 (pink salt). Grrr

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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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Unread 03-21-2013, 02:12 PM   #44
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He was a moron it is not a controlled substance. And just buy from online :)
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Unread 03-21-2013, 03:31 PM   #45
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Default Re: Curing a ham

Quote:
Originally Posted by boogiesnap View Post
plenty of time! just inject the crap out of it.
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?

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