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

Discussion in 'Curing' started by atomicsmoke, Apr 23, 2016.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

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




    Lovely meaty flavour.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious!

    Al
     
  3. i6quer

    i6quer Fire Starter SMF Premier Member

    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?
     
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    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.
     
  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...
     
  6. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    It was very good.
     
  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

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

    atomicsmoke Master of the Pit OTBS Member

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

    atomicsmoke Master of the Pit OTBS Member

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

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Great....   Thanks........   Dave
     

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