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Unread 07-24-2013, 09:57 AM   #1
twinsfan
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Default Dry curing ham?

How are y'all? Haven't been around in a while.

Have any of you dry cured a ham before (country style)? Our family used to so I decided to pick up a 6 1/2 LB picnic (not a ham) yesterday for a quick Christmas ham. Apparently the flavor is out of bounds, a lot like prosciutto or ibierco/serrano. Rubbed down this morning with:


1 LB salt
2 oz Brown Sugar
1/4 oz Sodium Nitrate
2 tsp fine black pepper
1/2 tsp Cayenne

Smothered the picnic in the cure and put it in the fridge with ten pounds of weight as a press (probably not enough).


Anyone have any advice? I was planning to cure it for 30-45 days, wash/scrub it, cold smoke it for 2-3 days with cherry/hickory and then hang it up in my hay barn for 4 months or so. Anyone have a source for these kinda bags? Thinking of using the paint strainer bags at Lowe's..

Expecting delicious!
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Unread 07-24-2013, 10:06 AM   #2
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You'll need to watch the temperature and humidity carefully and keep an eye out for mould. Dry curing should be done below 15C/59F and at around 60% humidity (if memory serves me correctly) Otherwise you might end up with something spoiled or way too dry
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Unread 07-24-2013, 04:33 PM   #3
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I'm curing in a fridge as it's about 90 F out here haha. Once I get it cured dry, mold won't be such a big deal (and is actually good in small amounts)
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Unread 07-24-2013, 09:27 PM   #4
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So long as the mould isn't too fuzzy or black you'll be okay. If you get any you should wipe it off with a cloth soaked in vinegar or wine
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Unread 07-25-2013, 01:05 PM   #5
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"Anyone have any advice? I was planning to cure it for 30-45 days, wash/scrub it, cold smoke it for 2-3 days with cherry/hickory and then hang it up in my hay barn for 4 months or so. Anyone have a source for these kinda bags? Thinking of using the paint strainer bags at Lowe's.."

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Unread 07-25-2013, 01:18 PM   #6
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you might want to ake a look at this..

http://lpoli.50webs.com/index_files/...o-American.pdf

specially the tip about rubbing with some lard before rubbing pepper on it before drying...

I did one like that a while ago - came out nice.

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Unread 07-25-2013, 03:00 PM   #7
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Cure #2 yet only 30 days curing? Seems like overkill. That cure will keep it safe for months and let you eat it uncooked

Edit - just spotted the part about hanging for another 30 days
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Unread 07-25-2013, 05:04 PM   #8
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Quote:
Originally Posted by twinsfan View Post
How are y'all? Haven't been around in a while.

Have any of you dry cured a ham before (country style)? Our family used to so I decided to pick up a 6 1/2 LB picnic (not a ham) yesterday for a quick Christmas ham. Apparently the flavor is out of bounds, a lot like prosciutto or ibierco/serrano. Rubbed down this morning with:


1 LB salt
2 oz Brown Sugar
1/4 oz Sodium Nitrate
2 tsp fine black pepper
1/2 tsp Cayenne

Smothered the picnic in the cure and put it in the fridge with ten pounds of weight as a press (probably not enough).


Anyone have any advice? I was planning to cure it for 30-45 days, wash/scrub it, cold smoke it for 2-3 days with cherry/hickory and then hang it up in my hay barn for 4 months or so. Anyone have a source for these kinda bags? Thinking of using the paint strainer bags at Lowe's..

Expecting delicious!
http://pubs.ext.vt.edu/458/458-223/458-223.html

http://www.meatsandsausages.com/hams-other-meats/dry
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Unread 07-25-2013, 05:53 PM   #9
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Looks good twins!

Can't wait to see the result.

Cheers!

Bill
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Unread 07-26-2013, 12:52 PM   #10
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Looks good!
I'll stay tuned in for the finish!
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