Curing a green ham

[LongIslandEd]

I didn't know it took this long - an interesting video. Thought I'd pass it along for anyone else who didn't know.

[ame="https://youtu.be/qcwu6K4crHc"]https://youtu.be/qcwu6K4crHc[/ame]

 

[SmittyJonz]

[ame="https://m.youtube.com/watch?v=0sRh_GS6S2k"]https://m.youtube.com/watch?v=0sRh_GS6S2k[/ame]


[ame="https://m.youtube.com/watch?v=WB8rFUJdKMQ"]https://m.youtube.com/watch?v=WB8rFUJdKMQ[/ame]

 

[SmittyJonz]

[ame="https://m.youtube.com/watch?v=S6UkXhHUTfM"]https://m.youtube.com/watch?v=S6UkXhHUTfM[/ame]

[ame="https://youtu.be/UawRK6nxFhY"]https://youtu.be/UawRK6nxFhY[/ame]

 

[SmittyJonz]

How could I Cold Smoke for 10-12 Days continuous? The 10-11 hrs gone for work (counting driving time). Guess a UDS can run that long so should be able to............ Be some expensive Hams keeping a 12 day smoke going.

 

[LongIslandEd]

Always interesting to compare the different ways people do things. Growing up, a neighbor had a smoke house I can't remember a time I didn't see smoke coming out. But then again everyone would bring meat over to him and he'd smoke it for a small fee. Best meats ever.....

 

[Wood Fire Steel]

Uds would be too hot. Need a cold smoke setup. I do my bacon for 2-3 days of continued smoke using an Amazing smoker. Burns about 9 hours per pellet load. Not a big deal if you can't smoke constant, just smoke more days. I have cold smoked bacon at night just to put it in the refrigerator during the day if it got too warm. Put it back out at night. 4 nights instead of 2 full days.

 

[IamMadMan]

How could I Cold Smoke for 10-12 Days continuous? The 10-11 hrs gone for work (counting driving time). Guess a UDS can run that long so should be able to............ Be some expensive Hams keeping a 12 day smoke going.

In the Black Forest Region of Germany, the true Black Forest Ham is smoked continuously anywhere from 30 days to 45 days. To top it off it is smoked with fir branches. It is unlike any other ham you have ever eaten, truly remarkable product.

Sadly the stuff marketed in the US as "Black Forest Ham" couldn't hold a candle to the scraps of the real stuff.

 

[LongIslandEd]

In the Black Forest Region of Germany, the true Black Forest Ham is smoked continuously anywhere from 30 days to 45 days. To top it off it is smoked with fir branches. It is unlike any other ham you have ever eaten, truly remarkable product.

Sadly the stuff marketed in the US as "Black Forest Ham" couldn't hold a candle to the scraps of the real stuff.

My father-in-law was from Bavaria. He said the same thing. He had a cousin in NJ that made it "The Old Way" in a smoke house and we were lucky enough to get a ham from him about 15 years ago. You're 100% right about that process making such a difference. I'm sure the stuff in Germany is even better. Different woods, animal rearing and such. I still had no idea of the lengths some people go through to make quality meat.

Dammit, now I'm hungry....

 

[Happy Hapgood]

I thought it was the eggs that were supposed to be green.