A pig's (nose to) tale - Small smoked, dried ham

atomicsmoke

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• Apr 23, 2016

• #1

Small,1.3 kg (green) ham. Cured for two weeks, smoked for 2 days, hung for a month, to about 35% weight loss.

IMG_20160423_135646.jpg

• atomicsmoke
• Apr 23, 2016

IMG_20160423_140020.jpg

• atomicsmoke
• Apr 23, 2016

Lovely meaty flavour.

 

SmokinAl

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• Apr 23, 2016

• #2

Looks delicious!

Al

 

WillRunForQue

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• Apr 23, 2016

• #3

That looks amazing. Any more details you are willing to share on your process? Or can you point me to another thread that covers it?

 

atomicsmoke

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• Apr 23, 2016

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Not much to to it: rubbed with salt, cure#2 and Texel culture (optional). Cured in fridge for two weeks - flipped periodically. Rinsed, dried for a day. Smoked. Dried for a month.

 

cdn offroader

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• May 10, 2016

• #5

How did it turn out doing it with no skin? I have an angle on some Berkshires out here, but they have to sell it with no skin, due to some health regulation... Was going to get one, but hesitating because I wanted some good hams...

 

atomicsmoke

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• May 10, 2016

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It was very good.

 

daveomak

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• May 10, 2016

• #7

Atomic, morning....   Was that cold smoked for 2 days and at what temperature.....     Dave

 

atomicsmoke

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• May 10, 2016

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Yes, cold smoked ....don't remember exactly. Between 5-10C

 

atomicsmoke

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• May 10, 2016

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Texel softens the meat fibers. It has a milder texture than other hams I made.

 

daveomak

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• May 10, 2016

• #10

atomicsmoke said:

Yes, cold smoked ....don't remember exactly. Between 5-10C

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Great....   Thanks........   Dave