First cured hams

[remsr]

With the help of Foamheart and Pop's cure I turned out some really good tasting hams out of some pork butts.
I started with Pop's brine,
1gallon of purified water
2/3 cup of kosher salt
2/3 cup of refined sugar
2/3 cup of brown sugar
1 heaping table spoon of pink salt #1
I added 3 tablespoons of pickelling spices
Boiled everything to get the flavor of the spices in the brine. Then I cooled the brine down to 37 degrease.
Injected the meat that was over 2" thick put all 3 hams (17 pounds ) in a stainless steel stock pot submerged the hams and placed a gallon zip lock bag filled with water on top to hold the hams under the brine.
I then brined them for 14 days turning them every other day.
Next step was taking them out of the brine and washing them off in cold water. Then I dried them off and placed them on a rack in the the open air in the refrigerator for 24 hours to develop that membrane on the outside. Here they are in the refrigerator.

 

[remsr]

Next step was smoking the hems. I derided to do a bubble smoke using a mix of hickory and apple pellets in a AMSN tray placed at the bottom left side of my Masterbuilt 40" first smoke to 120 itt second smoke to 145 itt.
Here they are.

image.jpeg

• remsr
• Mar 29, 2016

 

[petewoody]

When did you add the Cure #1 to the brine - before or after boiling? I have seen suggestions that you shouldn't add it until after the brine has cooled.

 

[remsr]

Added it before I boiled it. Didn't seem to matter, but this is my first time and I have nothing to compare to. But it sure looks, smells and taste good.

 

[remsr]

Don't know why the first picture did't come through?

image.jpeg

• remsr
• Mar 29, 2016

 

[remsr]

Al so notice one is missing in the last picture, that's because I ate it.[emoji]128523[/emoji]

 

[foamheart]

Nice looking hams, great job. 

 

[remsr]

Thanks to you buddy!

 

[SmokinAl]

Awesome looking hams!!

I'm going to move this to the pork section.

I think you will get a lot more replies.

Al

 

[disco]

Fine looking hams!

Disco

 

[b-one]

Looks great,great color!

 

[SmokyMose]

Very nice! You ate the whole ham? No sliced pics :-(
Cured and smoked like that; how long will they last in a fridge without freezing? Just curious....

 

[remsr]

Good question I don't know the answer. I have it vacuum sealed now.

 

[GaryHibbert]

Great looking hams, and a very good job.

Gary

 

[brud]

The cure Prague powder 1 died out in the heat according to the literature I have been studying.
You should keep that cure at about 40' for a cure.

 

[hoity toit]

Very nice hams..great presentation ! Pat on the back bud., you done good.

HT

 

[remsr]

Thank you HT!
Randy,

 

[remsr]

Thank you Gary!
Randy,

 

[remsr]

Gee Brud I don't know what to say the hams turned out great. But I will never boil the cure again just to be on the safe side. Thanks for the tip I want to be save while making good food.
Randy,

 

[remsr]

Hey Mose! I will post slices when I finish with a glaze. Not sure when that will be. I ate one little one and gave one away. The last one is in the freezer.
Randy,