Curing a fresh ham

[acords]

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?

[Stickbowcrafter]

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

[Stickbowcrafter]

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

[Bad Flynch]

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.

[Habanero Smoker]

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

[acords]

I already have it, thanks though

[levonen]

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.

[acords]

Thanks for the reply, I am going to cook it. 

[acords]

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 :)

[Smoking Duck]

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!

[Gizmo]

Acords, that looks awesome.
Curious as to why you chose to debone the shank?

[acords]

I thought it would cut down on the curing time. 

[Gizmo]

Now you need to get a spiral cutter and make it look fancy.    8)

How well did the maple flavor come through?

[Arcs_n_Sparks]

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

[Gizmo]

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