smoking 45 day cure Ham ready for smoking!!

oldsalty

oldsalty

This is one of 4 hams this one is getting a nice rub of SmokenFire stardust sprinkle before hitting the smoker also added some crushed juniper berries and black pepper this was a dry cure with a brine solution injected before salt and sugar cure was applied.
Then onto smoker with a mix of Apple and cherry for 16 hrs then finished with pecan the smell is amazing SmokenFire rub is awesome on this ham may be my new go to rub!!! :)
Thanks again Smoke!!! :)
IMG_20150321_094731_hdr.jpg
IMG_20150321_094741_hdr.jpg
IMG_20150321_215131.jpg
IMG_20150321_225517.jpg
IMG_20150321_225528.jpg
IMG_20150321_225536.jpg

Placed in netting and will hang for 20 more days then ill post some pics of sliced ham!! :)
 
cypresshill1973 said:
Awesome! You will did a cold smoked? How times do it?
 
I want to made my own ham!!
Click to expand...
Yes brother this was a cold smoked ham done in two stages. Total cook time was about 30 hrs then allow your ham to rest for a10 to twenty days this ham was smoked to 145 deg internal. The resting and hanging allows smoke to distribute evenly tried them right after smoking great but much better after rest period then I usually glaze with a pineapple brown sugar slurry and cook in oven to 165 rest for 20 minutes slice and serve! :)
 
grantmichaels said:
Yeah, what environment does it need for it's time strung up? Temp/Humidity etc? ...
Click to expand...
After the curing process and smoking it pretty safe as long as it's dark and dry root cellar or mud room in your home works fine We stay about 72/74 in the house and dehumidifier keeps the house comfortable around 50%\55% relative humidity. If you have a basement that's an excellent location. If you've never tried a home cured ham your missing out relatively easy just time consuming and blows away store bought hams!!
 
oldsalty said:
After the curing process and smoking it pretty safe as long as it's dark and dry root cellar or mud room in your home works fine We stay about 72/74 in the house and dehumidifier keeps the house comfortable around 50%\55% relative humidity. If you have a basement that's an excellent location. If you've never tried a home cured ham your missing out relatively easy just time consuming and blows away store bought hams!!
Click to expand...
 
It might be a bit humid here, and certainly we don't have basements or cellars - they'd be partially under water =)
 
My house is 72-73, though - at least in the good parts ...
 
I might have to do one in the extra room, where the door's closed and it's always cool in there ...
 
I'm too scared of aged meat. I don't even eat meat that's been in the fridge for more than 2-3 days. That ham looks legit as fck though. 
 
I was on a bbq forum years ago that a lot of guys hung and dried meat. Some good and some gross looking things going on there. 
 
i'd eat that ham if you didn't tell me about the aging. That smoke job looks tasty. 
 
D3monic said:
I'm too scared of aged meat. I don't even eat meat that's been in the fridge for more than 2-3 days. That ham looks legit as fck though. 
 
I was on a bbq forum years ago that a lot of guys hung and dried meat. Some good and some gross looking things going on there. 
 
i'd eat that ham if you didn't tell me about the aging. That smoke job looks tasty.
Click to expand...
I hear ya brother!! But this is like a cured bacon or ham that you buy from the store only difference is I control the cure flavor and salt content they are perfectly safe like eating jerky. After smoking the microbes on the outside are killed and inhibits future bad bacteria people have been preserving meats like this for centuries using a nitrate produced naturally by veg like celery. No more dangerous then ferments. If it smells off you will know!!! :) haha my family has been curing meats for generations with nary a problem!! :)
Watch when I post carving pics beautiful pink meat smoked to perfection this will melt in your mouth! Make ya wanna slap the first person to look at your plate. Lol
 
What is that bulbous thing stuck in it?
 
D3monic said:
I'm too scared of aged meat.
Click to expand...
 
Home aged? Or aged in general? Salami? Prosciutto? Various sausages and hams?
 
The Hot Pepper said:
What is that bulbous thing stuck in it?
 
 
Home aged? Or aged in general? Salami? Prosciutto? Various sausages and hams
Click to expand...
Ball joint...bone ya know ;) 
 
I guess I could be wrong but many hams I do have them as do the deer hind quarters I often buther...I'll have to de-bone and it remove it from the country ham I am teasing Grant with hahahaha
 
You must log in or register to reply here.
Back
Top