[Noob] Nother Curing Question [Noob]

Discussion in 'Curing' started by gltrap54, Dec 15, 2014.

  1. gltrap54

    gltrap54 Newbie

    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?........
     
    Last edited: Dec 15, 2014
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Did you inject the fresh hams along the bones and joints....

     
  3. gltrap54

    gltrap54 Newbie

    I did inject, but the leg bone is the only bone in this ham (I think, heh....)
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Pics might help.
     
  6. gltrap54

    gltrap54 Newbie

    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.....
    I can post a pic if it would help.....Mine looks just like the ham pops is curing in his thread..........
     
    Last edited: Dec 15, 2014
  7. doctord1955

    doctord1955 Smoking Fanatic

    I would keep them in cure! Nothing worse than having uncured spots in a ham u have worked hard on!
     
  8. gltrap54

    gltrap54 Newbie

    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
     
  9. gltrap54

    gltrap54 Newbie

    The method I've been using has produced evenly cured hams thus far, but I'm always interested in improving!
     
  10. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Adding cure to boiling water could be a problem.... Cure #1 starts to break down when temps get above 135 deg. F...
     
  11. gltrap54

    gltrap54 Newbie

    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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