[Noob] Nother Curing Question [Noob]

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gltrap54

Newbie
Original poster
Dec 11, 2014
21
10
Got two (18#) fresh hams that have been wet curing since last Thursday (12/11).........  Planned to let them cure about 9 days (one day for every two pounds) & that would be until Friday (12/19).......... Enter Kansas weather...  Looking like the weather falls apart on this coming Thursday & Friday.........  Is Wednesday (day 7) too early to smoke?

Cliff notes: Is seven days long enough to wet cure an 18# fresh ham?........
 
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I did inject, but the leg bone is the only bone in this ham (I think, heh....)
 
What method did you use.... how much cure and what kind... Did you use Pop's recipe....

http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham
Method??

Recipe (per ham): 2 cups brown sugar

                          11/2 cups Kosher salt

                          1/2 cup pickling spice

                          8 teaspoons pink salt (cure #1)

                          Added to a gallon of boiling water. When cool add ham & another 2 gallons cold water

                          Injected about 4-5 cups of undiluted cure in each ham.....
 
Pics might help.
I can post a pic if it would help.....Mine looks just like the ham pops is curing in his thread..........
 
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Many things I've discovered by viewing pops recipe......... two glaring items..... he's wet curing his fresh ham 30 days (& I've been using the 1 day/2 lb method) & he's paying .99 cents/lb from Albertson's & I'm paying $2.99/lb from my local slaughter house here in Kansas. I think I'm being taken...... lol
 
I would keep them in cure! Nothing worse than having uncured spots in a ham u have worked hard on!
The method I've been using has produced evenly cured hams thus far, but I'm always interested in improving!
 
Adding cure to boiling water could be a problem.... Cure #1 starts to break down when temps get above 135 deg. F...
 
Adding cure to boiling water could be a problem.... Cure #1 starts to break down when temps get above 135 deg. F...
Hmmmm....... better add that one to my growing list of things not to do LOL......... So far I've gotten by without any negative impact (seemingly)..... keeping in mind I've only cured a handful of hams in my short career..........
 
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