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Title: What to do
Post by: buck 01 on January 23, 2011, 01:58:34 PM

I got 3 hams left any ideas. I took 1 to a guy that makes jerky, snack stick,and all kind of other stuff and does a good job and tast good so I took him a ham he brinded it for 5 days and smoked it. It smelled good but no tast just like new ham not cured should he have cured longer the ham was a big on the hog was 350#. And is their anything I can do now? I wrapped it and froze it.
(http://i244.photobucket.com/albums/gg26/craigcanard/tracker/001-3.jpg)

Title: Re: What to do
Post by: beefmann on January 23, 2011, 03:06:24 PM

smoke em smoke em smoke em

Title: Re: What to do
Post by: howlin on January 23, 2011, 03:11:06 PM

procuitto

Title: Re: What to do
Post by: Habanero Smoker on January 24, 2011, 02:24:28 AM

Have you cured any yet? It's not clear if your friend use a cure, or just a salt brine. If not you can cure one or two of them.

If you have the equipment, you can slice one up into steaks and save the hocks for other dishes. You can also slice a cured one into steaks, if you want that traditional ham flavor.

Title: Re: What to do
Post by: Tenpoint5 on January 24, 2011, 05:12:39 AM

I am with Habs on this one. You should cure at least one of them yourself and smoke it.

You can follow this recipe (Recipe on page 2 of the thread)

http://forum.bradleysmoker.com/index.php?topic=20336.15

or this one from Habs

http://www.susanminor.org/forums/showthread.php?465-Smoked-Cured-Ham

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Curing => Topic started by: buck 01 on January 23, 2011, 01:58:34 PM