Country hams

Started by Brewoz, June 04, 2013, 11:05:49 AM

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Brewoz

Did a pair of country hams. What a waiting game.

Measured out salt, sugar and cure # 2.



Applied 1/3, 1/3, 1/3 for a total of 27 days



Shared space with my home brew



Sitting on a cutting board to keep out of juices.



After 27 days looks good and smells fine.



Have more pics to post later
Beer Guy At Snow Creek

NePaSmoKer

This is really neat.


Hey

I know that snapple fridge  ;D

Brewoz

Quote from: NePaSmoKer on June 04, 2013, 11:24:11 AM



Hey

I know that snapple fridge  ;D

Keymaster needed the room so I had the snapple repaired and it's working great.
Beer Guy At Snow Creek

Brewoz

Back to more pics.

Soak hams for 1 hr to remove excess salt.



Let hang at 60* F for 14 days to equalize.

 

Into the smoker. Cold smoked for 4 days, 6 hours a day. Wood was hickory and pecan.



After day 1



After day 2



After day 3



Hams after day 4  done.


Beer Guy At Snow Creek

Tenpoint5

Them hams sure are looking good.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

beefmann


Keymaster

#6
I missed this post :) Them hams are looking good, a lot better than the cell phone picture you showed me (full size) :) Brewoz popped by tonight and dropped off a pork belly so I can make some more bacon. Thanks again!!
Quote from: NePaSmoKer on June 04, 2013, 11:24:11 AM
This is really neat.


Hey

I know that snapple fridge  ;D
Yah, Brewoz has that Snapple in tip top shape and putting it to good use :)