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Unread 04-05-2014, 06:37 PM   #1
c farmer
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Default Easter ham

I decided to try a ham for Easter. It will be my first shot at curing a ham.

Got a bone in butt.



Not real cheap.




De boned.






Tied back up.





Injected and in the brine bucket for 10-14 days.



Any of you ham makers out there have any advise?

Thanks.
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Unread 04-05-2014, 06:41 PM   #2
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I usually do more of a dry cure, but this will work!

Those who say you can't make "ham" from a "butt" are hung up on the exact verbiage used for the cut of the animal. I'm not saying they are wrong...those cuts DO have names...but if you take a "ham" cut and do not cure it and cook it until it's tender like a butt, pull it and serve it in sandwiches, people will call it pulled pork and assume it is from the shoulder. Same works for cured meats.

Enjoy. you know what you're doing.
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Unread 04-05-2014, 06:44 PM   #3
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Looks good Adam.... Pops?
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Unread 04-05-2014, 06:45 PM   #4
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Quote:
Originally Posted by bigabyte View Post
I usually do more of a dry cure, but this will work!


Enjoy. you know what you're doing.
I like the brine so I can inject to make sure it all gets cured.

And I wish I knew what I was doing. LOL
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Unread 04-05-2014, 06:45 PM   #5
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Quote:
Originally Posted by Fwismoker View Post
Looks good Adam.... Pops?
Yup. I liked it for bacon so why not.
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Unread 04-05-2014, 06:47 PM   #6
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Quote:
Originally Posted by c farmer View Post
I like the brine so I can inject to make sure it all gets cured.

And I wish I knew what I was doing. LOL
It's one of those things, as long as the brine is made right and i'm guessing you're using pops so i know it is then you can't go wrong.
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Unread 04-05-2014, 06:50 PM   #7
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I would have injected.Tied right before smoking.
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Unread 04-05-2014, 06:50 PM   #8
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Quote:
Originally Posted by Fwismoker View Post
It's one of those things, as long as the brine is made right and i'm guessing you're using pops so i know it is then you can't go wrong.
Pops is proven thats for sure.
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Unread 04-05-2014, 06:51 PM   #9
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Quote:
Originally Posted by Yellowhair42 View Post
I would have injected.Tied right before smoking.
Why?
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Unread 04-05-2014, 06:52 PM   #10
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So cure penetrates fully.
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Unread 04-05-2014, 06:52 PM   #11
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Injecting speeds up the curing, but not necessary. Still though, speeding things up is nice. With the amount of time you're curing, no worries.
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Unread 04-05-2014, 06:53 PM   #12
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Quote:
Originally Posted by Yellowhair42 View Post
So cure penetrates fully.
When I injected I had the brine coming out everywhere. I am sure it will cure fine.

But this is my first one so who knows.
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Unread 04-05-2014, 06:54 PM   #13
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Bone = flavor and boneless = not so much for left over stock and stew IMO. Please tell me you boiled the bone out.
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Unread 04-05-2014, 06:55 PM   #14
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You'll be good then.Looking forward to finished pics.
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Unread 04-05-2014, 06:55 PM   #15
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Quote:
Originally Posted by c farmer View Post
When I injected I had the brine coming out everywhere. I am sure it will cure fine.
It will...just needs enough time....Easter is cutting it close but you did inject the heck out of it.
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