I picked one up (shank-cut) today and want to cure it and smoke. Looking at a brine in charcuterie, it seems 1/2 day per lb will do it. I want to use MTQ (1 cup per gallon of water) instead of salt and pink cure. Do you think the recomended times are still accurate? Thanks for your help on this?
Most of the recipes I have done from Charcuterie call for pink salt. I don't recall the Morton's being used in any of the recipes in that book. There is a thread on this forum somewhere about the conversion rate of Morton's to pink salt...
-Brian
Here's the thread: http://forum.bradleysmoker.com/index.php?topic=5463.0 (http://forum.bradleysmoker.com/index.php?topic=5463.0)
I don't think the times in the recipe should vary but I've always followed them to a "T" so I'm probably not qualified to answer that.
-Brian
Why don't you go to Morton's website http://www.mortonsalt.com/products/meatcuring/mcuringmeth.html and order their reasonably priced curing book. It has their recommendations for MTQ or Sugar Cure.
If Morton does not have the book in stock (which is often), you can purchase the book from this site.
http://www.alliedkenco.com/catalog/product_info.php/products_id/140
I already have it, thanks though
QuoteLooking at a brine in charcuterie, it seems 1/2 day per lb will do it.
???
For ham, depending of salimeter reading, you have to let in 9-13 days per inch of a ham (thickness), but not less than 25 days (for the whole ham). Less than that and you're gambling..
update: Are you cooking the ham or air-drying. This above is for air-drying. If you're cooking, I gues 1/2 days lb would be ok.
Thanks for the reply, I am going to cook it.
The results are in, and here they are. I brined in a MTQ brine (1 cup MTQ to 1 gallon of water with maple syrup) for 2 weeks. I deboned prior and it came in just over 8 lbs. I soaked in fresh water for about 4 hours changing the water every hour. I let sit in the fridge drying for 2 days. Smoked with hickory for 4 hours @ 200 degrees. Wrapped in plastic and put in the fridge overnight then baked in the oven to a temp of 160. It turned out great, but I don't think it needed 2 weeks in the brine, and a couple more hours soaking in fresh water wouldn't have hurt either.
(http://i58.photobucket.com/albums/g260/acords/ham001.jpg)
Out of the brine
(http://i58.photobucket.com/albums/g260/acords/ham002.jpg)
Out of the refrigerator
(http://i58.photobucket.com/albums/g260/acords/ham004.jpg)
Out of the oven :)
Wow, Acords, that looks great.
I do believe you've earned yourself a stout, or whiskey or martini......aw, what the heck, have all three.
Nice ham!
Acords, that looks awesome.
Curious as to why you chose to debone the shank?
I thought it would cut down on the curing time.
Now you need to get a spiral cutter and make it look fancy. 8)
How well did the maple flavor come through?
Quote from: Gizmo on December 09, 2007, 08:03:20 PM
Now you need to get a spiral cutter and make it look fancy. 8)
Just chuck it in a lathe and get the Sawzall out!
Norm Abram
So that is how they do it. Here I thought they used the cutoff chisel tool. The wavey groves always threw me but I can see how the high speed spinning and back and forth teeth motion would do it. ;D
The ham looks real good. A couple of things I have learned when curing hams, is that I cut a small piece off and pan fry it to taste for saltiness. Then if it is too salty you can give it another soak. I generally use at least 3 gallons of water per soak.
Dang.....ACORDS you have done it again.
May I say...
Holy Smokes, omg, slap you mama, touch'em all, grab yourself another, that one is out of here, he could go all the way, that thing was hit real hard and I don't think it is playable, and I don't want to say this one but BOO-YA, wheres the Gator-Aid, the academy has awarded...., he painted the corners until he dropped... I guess a simple WOW is order also.
So I guess, curing is next my gotta try list.....that looks so good, and has to be a kick knowing you did it yourself.
Quote from: Gizmo on December 09, 2007, 08:03:20 PM
Now you need to get a spiral cutter and make it look fancy. 8)
How well did the maple flavor come through?
The maple really didn't come through at all. I'm not sure that I am disappointed though. The hickory smoke pretty much dominated the flavor. I am going either try a different wood, or less smoke time.
Dang good looking ham acords. Great job! ;) :)
Quote from: acords on December 10, 2007, 09:10:59 AM
The maple really didn't come through at all. I'm not sure that I am disappointed though. The hickory smoke pretty much dominated the flavor. I am going either try a different wood, or less smoke time.
Thanks for the update. I was curious as I was thinking about those honey glazed hams that are so tasty. I would like to do a smoked honey glazed some day but the wife does not like ham so my experiments do not touch much into the ham side.
Quote from: acords on December 10, 2007, 09:10:59 AM
The maple really didn't come through at all. I'm not sure that I am disappointed though. The hickory smoke pretty much dominated the flavor. I am going either try a different wood, or less smoke time.
I know with the loins I only use two hours of pucks....it has just enough for me. I didn't notice...how much maple syrup did you use...maybe a combo of syrup and maple sugar...just a thought.
Either way I still bet that thing was scrumptious.
This is next on my list...thanks for the inspiration. My mother in law asked me yesterday if I could do hams. I think I might try one in January sometime and be ready to do a few next Holiday season.
Hey Acords...maybe leave the maple syrup out of the brine/cure in the begining...score the ham before it goes into the oven...then baste with the syrup? Just a thought?
I was thinking the same thing, but using honey. Gizmo actually made me think about the Honey part of it. I think you should have some sugar in the cure/brine though.
Doing the Honey Bacon cure as we type.
Honey would be great...maybe heat it up in a pan with a clove studded orange peel? Nice and slow...just yet another thought!!