My first cure

Discussion in 'Pork' started by squirrel, Jun 10, 2010.

  1. squirrel

    squirrel Master of the Pit OTBS Member

    I'm an all or nothing kinda gal. I have no fear of failure, because I'm so accustomed to it. LOL! I guess I figure if I don't try then I'll never know. Well, lady luck was with me as I took on my very first cure. I got me a 7.25 lb. pork shoulder picnic. I brined in water, kosher salt, pink salt (prague no. 1) brown sugar for four days in the fridge. I took it out, rinsed THOROUGHLY and let air dry in the fridge overnight. I put in on the smoker this a.m. and smoked at 225F until the IT reached 157F. Wrapped and let it rest. I just sliced some up and holy cow. I will never buy ham again. It just doesn't make sense. It is juicy, smokey and very tender. Oh yea, I removed all that yummy skin and plan to make homemade pork rinds with it. Go Squirrel!!

    [​IMG][​IMG][​IMG][​IMG]
     
    fftwarren and meateater like this.
  2. dave54

    dave54 Smoking Fanatic

    I'm with ya girl!!! I've been working on hams too I'll never buy one either good job
     
  3. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    That looks great Squirrel,nice job. I was going to say 4 days in the brine seemed a little short but by the color of the meat in the last pic I think you got it!
     
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    Great looking ham there. Are you going to share the recipe with us? I could go for a slice or 10 of that on a bun with some butter.
     
  5. fftwarren

    fftwarren Smoking Fanatic

    Oh wow, that looks amazing. I been piddling with the idea of curing a ham myself. You have just given me more incentive
     
  6. squirrel

    squirrel Master of the Pit OTBS Member

    Thanks guys! Here's the link to the recipe, I doubled the brine ingredients. It said the cure rate was 2 pounds per day, so I did four days. It tastes wonderful and it was soooo easy. You gotta try it!

    http://hubpages.com/hub/How-To-Cure-Ham-at-Home
     
  7. squirrel

    squirrel Master of the Pit OTBS Member

    I just order two pork bellies and am going to use the same guys recipe for curing and smoking my own bacon! Yummmmm. BACONBACONBACON!!!!!!!!!
     
  8. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It looks awesome [​IMG]
     
  9. fftwarren

    fftwarren Smoking Fanatic

    where did you order it? Im wanting to do my own but am having a hard time finding belly. Did you find a store or was it some type of local place?

    Also where do yall find pink salt for curing. does this have to be bought online or a specialty place or is there a normal everyday store you can get it from
     
  10. meateater

    meateater Smoking Guru SMF Premier Member

    Nice job, it sure looks great. [​IMG]
     
  11. squirrel

    squirrel Master of the Pit OTBS Member

    This small little town I live in just got a new butcher shop! An old fashioned one at that! I'm in hog heaven. He can order pretty much anything I want. I've also had good luck asking the butcher in chain stores to order special stuff for me too. You might wanna give that a try. Here is where I get my pink salt:

    http://www.thespicehouse.com/spices/curing-salt

    I love their stuff, order all my spices from them.
     
  12. caveman

    caveman Master of the Pit SMF Premier Member

    That ham looked beautiful.  Great job Squirrel.  Thanks for the link also.  
     
  13. ak1

    ak1 Master of the Pit OTBS Member

    Looks great in the pics, but you need to send some my way so that I can properly judge the taste!
     
  14. walle

    walle Smoking Fanatic OTBS Member

    Oh Gawd... NEVER post "B..B..B.."  You will have a Bearcarver stalker... [​IMG]

    Great looking ham, Squirrel!
     
     
  15. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    hey warren,

     bayou chillihead said he has found bellies at hi nabor -jones creek.
     
  16. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Great job on the ham you have done there Cheryl. Now my kids looked at me funny the first time I served smoked ham. They all looked at the ham and then looked a me then each other and in six part harmony rang out with "That's not ham it's GRAY and ham in pink" But they all tasted it and then liked the gray ham. Now if I can get my hands on some green eggs we would be in a fantasy land then looking for that dang old Plane. Now I will cure me one of them and let's just see what they say now.Buy the way the more stuff you make from scratch the less you will buy from the store. Just wait till you try that bacon you would be buying bacon again. I just ran out of the 20 some pounds I made with Jerry, Brian, and Justin. But no fear I have a full 12lb belly that I just picked up. One thing thou you can't't over cure your ham or bacon so I usually cure it over the time that they say Bacon I cure it for 14 days and my corned beefs I take for at least 14 days too.I know it's hard to cure things for that long but it's really worth it. I really don't do waiting very well either.
     
  17. jak757

    jak757 Smoking Fanatic Group Lead

    Great looking ham!  I'm going to do one too.  I made my first batch of bacon -- and what mballi said is so -- once you start making these things from scratch, you'll hate to buy it from a store.  Just doesn't taste the same -- and you can't beat the satisfaction of eating something you prepared.

    I have a second batch of bacon curring, along with a slab of panchetta nearly ready to hang to dry.

    Now I gotta cure and smoke a ham!
     
  18. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    That looks awesome!  Nice work, Squirrel, and thanks for the cure recipe! [​IMG]
     
  19. pandemonium

    pandemonium Master of the Pit

    Very cool, I love me some ham and you just made it look really easy. Gonna have to try this out. Thanks for sharing
     
  20. fftwarren

    fftwarren Smoking Fanatic

    saweet i will call them in the morning. thanks for the heads up
     
     

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