help with a cures for ham.

[rookiedad]

i just ordered some buckboard bacon cure and it got me thinking about how to make a ham. is there any way to cure and smoke a ham starting from raw meat and if so is there anything that would work on a turkey breast that would produce a sliceable smoked turkey kinda like a cold cut. also does anyone use a smoke house for this type of stuff?

phil

 

[jgh1204]

Should work fine with the buckboard bacon cure. Turkey cured that way sounds interesting, I may have to try that one next.

When I make my bacon, I use my propane smoker because it is good at holding the low temps, 190-200.

 

[midnight]

I have been thinking about trying to make turkey bacon with the buckboard cure. I think it would work fine for hams too. Try it and let us know how it turns out.

 

[backyardchef]

I know sams and places like that sell those netted turkey breasts, which are boned and rolled which are easy to smoke up and slice.

 

[Jorge]

I know sams and places like that sell those netted turkey breasts, which are boned and rolled which are easy to smoke up and slice.

Have to make sure they aren't 'enhanced'. I learned that one the hard way, after wishing I had more turkey to go with my salt.

 

[backyardchef]

Have to make sure they aren't 'enhanced'. I learned that one the hard way, after wishing I had more turkey to go with my salt.

Good point, Jorge. It's getting harder and harder to find things that aren't enhanced, but always check the labels.....

 

[bbqpigskin]

Last Christmas, I did a 22lb ham from scratch. I injected it and brined it for a week in my basement. I smoked it to 155 to kill off all the bacteria and let it cool overnight and then packed it with brown sugar and glazed it with a bourbon glaze in the oven. It was one of the best things that I have ever done in my smoker. I got the brine from my local butcher, and he was great about walking me through it.

 

[Kevin]

I've always wanted to try curing a ham. Just never got around to it yet. Here is an interesting read:

http://www.ext.vt.edu/pubs/foods/458-223/458-223.html

 

[Mark]

www.mortonsalt.com/consumer/products/meatcuring/index.htm