Author Topic: Curing a fresh ham  (Read 8517 times)

Offline acords

  • Full Member
  • ***
  • Posts: 407
Curing a fresh ham
« on: November 20, 2007, 06:10:34 PM »
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?
Grab me another stout, or scotch, or martini, or........
http://www.yardandpool.com - for all your Bradley needs!
http://www.geocities.com/schleswignapa/ -for all your Bradley needs!

Offline Stickbowcrafter

  • Sr. Member
  • ****
  • Posts: 525
    • Copperhead Unlimited
Re: Curing a fresh ham
« Reply #1 on: November 27, 2007, 08:46:41 PM »
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

Offline Stickbowcrafter

  • Sr. Member
  • ****
  • Posts: 525
    • Copperhead Unlimited
Re: Curing a fresh ham
« Reply #2 on: November 27, 2007, 08:48:43 PM »
Here's the thread: 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

Offline Bad Flynch

  • Newbie
  • *
  • Posts: 89
Re: Curing a fresh ham
« Reply #3 on: November 27, 2007, 09:26:19 PM »
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.
B.F.

Offline Habanero Smoker

  • Member Extraordinaire
  • ******
  • Posts: 14,857
  • KCBS - Master Certified Barbecue Judge
Re: Curing a fresh ham
« Reply #4 on: November 28, 2007, 02:46:14 AM »
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
         don't
                   inhale.
  ::)

Offline acords

  • Full Member
  • ***
  • Posts: 407
Re: Curing a fresh ham
« Reply #5 on: November 28, 2007, 05:57:58 AM »
I already have it, thanks though
Grab me another stout, or scotch, or martini, or........
http://www.yardandpool.com - for all your Bradley needs!
http://www.geocities.com/schleswignapa/ -for all your Bradley needs!

Offline levonen

  • Newbie
  • *
  • Posts: 14
Re: Curing a fresh ham
« Reply #6 on: December 03, 2007, 12:07:51 PM »
Quote
Looking 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.
« Last Edit: December 03, 2007, 12:14:07 PM by levonen »

Offline acords

  • Full Member
  • ***
  • Posts: 407
Re: Curing a fresh ham
« Reply #7 on: December 03, 2007, 12:24:39 PM »
Thanks for the reply, I am going to cook it. 
Grab me another stout, or scotch, or martini, or........
http://www.yardandpool.com - for all your Bradley needs!
http://www.geocities.com/schleswignapa/ -for all your Bradley needs!

Offline acords

  • Full Member
  • ***
  • Posts: 407
Re: Curing a fresh ham
« Reply #8 on: December 09, 2007, 04:46:45 PM »
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.
 
Out of the brine

 
Out of the refrigerator

 
Out of the oven :)
« Last Edit: December 09, 2007, 04:48:46 PM by acords »
Grab me another stout, or scotch, or martini, or........
http://www.yardandpool.com - for all your Bradley needs!
http://www.geocities.com/schleswignapa/ -for all your Bradley needs!

Offline Smoking Duck

  • Member Extraordinaire
  • ******
  • Posts: 2,836
    • La Cosa Smokestra Blog
Re: Curing a fresh ham
« Reply #9 on: December 09, 2007, 05:21:06 PM »
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!

Steeler....she's a keeper!

Who doesn't love lab puppies?


Click here for my blog: La Cosa Smokestra

Offline Gizmo

  • Member Extraordinaire
  • ******
  • Posts: 3,922
Re: Curing a fresh ham
« Reply #10 on: December 09, 2007, 07:44:43 PM »
Acords, that looks awesome.
Curious as to why you chose to debone the shank?
Click here for our time proven and tested recipes - http://www.susanminor.org/

Offline acords

  • Full Member
  • ***
  • Posts: 407
Re: Curing a fresh ham
« Reply #11 on: December 09, 2007, 07:51:54 PM »
I thought it would cut down on the curing time. 
Grab me another stout, or scotch, or martini, or........
http://www.yardandpool.com - for all your Bradley needs!
http://www.geocities.com/schleswignapa/ -for all your Bradley needs!

Offline Gizmo

  • Member Extraordinaire
  • ******
  • Posts: 3,922
Re: Curing a fresh ham
« Reply #12 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?
Click here for our time proven and tested recipes - http://www.susanminor.org/

Offline Arcs_n_Sparks

  • Hero Member
  • *****
  • Posts: 1,294
Re: Curing a fresh ham
« Reply #13 on: December 09, 2007, 08:14:19 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

Offline Gizmo

  • Member Extraordinaire
  • ******
  • Posts: 3,922
Re: Curing a fresh ham
« Reply #14 on: December 09, 2007, 09:29:46 PM »
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
« Last Edit: December 09, 2007, 10:15:22 PM by Gizmo »
Click here for our time proven and tested recipes - http://www.susanminor.org/