I have smoke cooked a 6lb ham and am very pleased with the result. What is the best way to store this for Christmas. Does it have to be frozen or will it be OK in the fridge
All advice welcome
Thanks
I would freeze it.
If you can Vac seal it and freeze.
I say eat the sucker and make another one fresh for xmas.
Quarlow,
That is a very tempting answer. There is still time for a Mk2.
I left this baby in a Bradley Maple Cure solution for 2 weeks and the smoked for 6 hours with Apple. I was worried about the salt when I first tasted it but that seems to have gone and now just a great smoke flavour
I'm with Quarlow on this one. You don't want to run the risks (however slight) of a power outage, alien invasion, theft, or having ice crystals form on the frozen ham.
Mmmm i have a chunk of pork in the freezer that the guys say would make a good ham, so that sounds like a good start for me too. Where did you get the brine recipe from.
The brine recipie is nothing more than a stanard Bradley product mixed as per the instructions.
I posted a question on how lonng to brine but got no response so I found a book I had lying around and it suggested 3 days per pound of meat. So I gave it 14 days and then 24 hours of rinsing in fresh water. Two days of air drying in the fridge and then off to the smoker for 6 hours.
If you are interested I will have a look on the Bradley tin and see what is in there
Hey norman thanks, but I will just go over to bradleys office and get some. I live just 10 mins. from there.
Quote from: Quarlow on November 20, 2009, 11:02:07 AM
Mmmm i have a chunk of pork in the freezer that the guys say would make a good ham, so that sounds like a good start for me too. Where did you get the brine recipe from.
Mr Q,
Here is the brine I used for my hams it came out of the Kutas book.
5 quarts of ice water 38-40*
1 pound of salt (I use Kosher)
1 cup powdered dextrose
2/3 cup Insta cure #1
Once you have it all mixed you can use it to inject your ham the soak your ham in it. I mix it up in a food grade 5 gallon bucket. Kutas says to inject to 10% of the hams weight. MYSELF I use 15%
Norman,
I would agree with Tenpoint on the storage. Vacuum sealing and freezing will still provide a quality product at Christmas.
I would add that letting the ham firm up in the freezer in the vacuum bag prior to vacuuming will prevent removal of some of the moisture you have retained. It also improves the sealing process by lessening the chance of a bad seal due to liquids. Thaw in the refrigerator for a day or two before heating.
It sounds like you did a heck of a good job with your brine and smoke. Consuming this one and smoking another sounds like a fine idea also.
Good luck and Smoke On,
Pachanga