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GENERAL BOARDS => Other Artisan Crafts => Topic started by: Al Lewis on January 13, 2013, 09:28:43 PM

Title: Wet Curing Hams
Post by: Al Lewis on January 13, 2013, 09:28:43 PM
Yeah, it's that time of year to be making, and curing, all of those things that have to be kept cold in the process.  Did my beer yesterday so it's downstairs with all of the little yeast critters flatulenting flatulating farting in it.  Today is ham day.  Went to Cash & Carry to pick up a couple of fresh picnic shoulders.  These things are dirt cheap at $1.35 a pound.
Title: Re: Wet Curing Hams
Post by: Al Lewis on January 13, 2013, 09:37:59 PM
So here's the recipe, and the process, I use for the cure.

4 liters of cold water
1½ cups of non-iodized salt
2 cups of brown sugar 
8 teaspoons of pink salt (insta cure #1)

Stir all ingredients together until dissolved. Place your ham in a container with a lid that is large enough to hold the meat completely submerged in the brine, but one small enough to fit in your fridge or a cooler. Add the cold brine to the ham and use a large injector to inject the brine in around the bone from both ends and into the large muscles.  Completely cover the meat with the brine.

Keep it in the fridge or the cooler in a cold room until done. Ideally you want this to be at 38° - 44°f.  I shake it up every day to make sure the sugar etc. stays in solution. It will cure at the rate of 2 pounds per day. A large ham will take about a week.  After it's done wipe it dry and let it sit overnight in the fridge to form pellicle, little droplets, on the surface.  This will hold the smoke so don't wipe them off.  Smoke skin side down at 170°f using apple and hickory for 8 hours.  Turn over half way though smoking.
Title: Re: Wet Curing Hams
Post by: Al Lewis on January 13, 2013, 09:40:17 PM
Okay, so here's a couple of tips I use to make things simpler.  First off mix your cure ingredients in a blender and add some of your water and blend to make sure they get well mixed and into solution.
Title: Re: Wet Curing Hams
Post by: Al Lewis on January 13, 2013, 09:43:44 PM
Prior to placing them into the brine, and injecting, rinse the hams off in cold water and trim any silver skin from the face.
Title: Re: Wet Curing Hams
Post by: Al Lewis on January 13, 2013, 09:48:15 PM
Once you have mixed you brine, I do mine in a cooler and keep it outside with a large weight on top, you can put the hams into it and inject the brine down around the bone from both ends.  This is prevent a condition called bone taint where the meat touching the bone will go bad.  I use a injector from a turkey fryer brine.  You can find these in any store these days.  Make certain that your brine covers your hams.  Check them daily.  If you need to you can add a little more water to the brine to cover them but if you need a lot more then mix up a second batch of brine.
Title: Re: Wet Curing Hams
Post by: Al Lewis on January 13, 2013, 10:02:41 PM
Okay, these hams are just under 8 pound each so they'll be in the brine for a week (4 to 5 days).  Then one night in the fridge and straight into the smoker.  I'll be happy to give you updates as they happen but for now here's a picture of one of the hams I did last year.  They say you eat with your eyes first so enjoy!!
Title: Re: Wet Curing Hams
Post by: H-K-J on January 13, 2013, 10:11:28 PM
Oh boy Al, Ham, Beer, n, cheese, sounds like a party to me :)
Title: Re: Wet Curing Hams
Post by: Al Lewis on January 13, 2013, 10:17:37 PM
Don't forget the home cured bacon for breakfast!! LOL
Title: Re: Wet Curing Hams
Post by: mjr522 on January 13, 2013, 10:19:15 PM
Impressive.  Do you do sausages too?
Title: Re: Wet Curing Hams
Post by: Al Lewis on January 13, 2013, 10:24:44 PM
Yeah Mike.  The wife is from England so I make some bangers up for her a couple times a year.  Do a couple of others on occasion too.  Curried, spicey, etc.
Title: Re: Wet Curing Hams
Post by: mjr522 on January 13, 2013, 10:45:42 PM
Sausages are next on my list to try.  I'll get to it when my interest in doing so outweighs my interest in making another cheese.  I've still got a lot of cheeses to go, but I figure I can start collecting information (and equipment) for sausages while I work on cheeses.  My boy who doesn't like to eat anything really enjoys salami and cheese on crackers.  I figure if I can make a cheese and a salami he likes, I'll be the most impressive person he knows.
Title: Re: Wet Curing Hams
Post by: Al Lewis on January 13, 2013, 10:51:03 PM
Sausages are next on my list to try.  I'll get to it when my interest in doing so outweighs my interest in making another cheese.  I've still got a lot of cheeses to go, but I figure I can start collecting information (and equipment) for sausages while I work on cheeses.  My boy who doesn't like to eat anything really enjoys salami and cheese on crackers.  I figure if I can make a cheese and a salami he likes, I'll be the most impressive person he knows.

Sounds like a great plan to me.  I have a friend I work with that is getting into salami making.  Another fellow is making his own pastrami this weekend.  Iratherfly does a lot of this so you might want to contact him.
Title: Re: Wet Curing Hams
Post by: Al Lewis on January 13, 2013, 10:54:36 PM
Sausages are next on my list to try.  I'll get to it when my interest in doing so outweighs my interest in making another cheese.  I've still got a lot of cheeses to go, but I figure I can start collecting information (and equipment) for sausages while I work on cheeses.  My boy who doesn't like to eat anything really enjoys salami and cheese on crackers.  I figure if I can make a cheese and a salami he likes, I'll be the most impressive person he knows.

Sounds like a great plan to me.  I have a friend I work with that is getting into salami making.  Another fellow is making his own pastrami this weekend.  iratherfly does a lot of this so you might want to contact him.
Title: Re: Wet Curing Hams
Post by: mjr522 on January 13, 2013, 11:57:54 PM
iratherfly does a lot of this so you might want to contact him.

I didn't know that.  I'll keep that in mind when I really get started.
Title: Re: Wet Curing Hams
Post by: Schnecken Slayer on January 14, 2013, 05:22:45 AM
OK, I am going to try that.
It looks like a trip to the homebrew supply is coming up.
Title: Re: Wet Curing Hams
Post by: MrsKK on January 14, 2013, 11:03:57 PM
This looks fantastic, Al.  Thanks so much for sharing your method and the tips and photos, too.

I wanted to do my own bacon and hams this year, but have had some health issues that have prevented me from doing so.  Now I've got even more to look forward to next fall.
Title: Re: Wet Curing Hams
Post by: Al Lewis on January 14, 2013, 11:40:57 PM
Glad you enjoyed it!!  Hope yours comes out great!!
Title: Re: Wet Curing Hams
Post by: Al Lewis on January 19, 2013, 06:13:26 PM
Okay the week is up and these two spent the night in the fridge drying out.  Time for them to get some smoke!!  Now there are two things I absolutely love on a frosty morning.  One is walking through a corn field back home in Maryland with a shotgun hunting pheasant.  The other is smelling hickory smoke covering hams or bacon. ;D
Title: Re: Wet Curing Hams
Post by: Al Lewis on January 19, 2013, 10:20:55 PM
Okay, out of the smoker and onto a tray to cool.  All these babies need is a big pot of green beans and potatoes!  Gotta love a picnic shoulder full of hickory!!  That skin will flavor up some bean soup!! ^-^
Title: Re: Wet Curing Hams
Post by: Schnecken Slayer on January 19, 2013, 10:29:40 PM
They look great! Ten times better than anything you see in the shops.
Title: Re: Wet Curing Hams
Post by: Al Lewis on January 20, 2013, 04:32:59 AM
Taste great too!! ;D
Title: Re: Wet Curing Hams
Post by: H-K-J on January 21, 2013, 02:25:05 AM
nice Al :o
Title: Re: Wet Curing Hams
Post by: MrsKK on January 21, 2013, 11:56:10 AM
They've got my mouth watering!
Title: Re: Wet Curing Hams
Post by: Al Lewis on January 21, 2013, 03:28:37 PM
Thanks guys!!  The best part is cooking one.  The entire house smells delicious!! :P
Title: Re: Wet Curing Hams
Post by: drifterdon on January 21, 2013, 10:36:48 PM
Don't forget the home cured bacon for breakfast!! LOL

Al, the bacon looks terrific.
Is it sliced from the shoulders? Or from another part?

I love smoking a pork butt, but haven't tried curing.

Thanks,
Don

Title: Re: Wet Curing Hams
Post by: drifterdon on January 21, 2013, 10:39:02 PM
Disregard, I just stumbled on to your other thread.