Whole Ham Curing in Pop's Brine

Discussion in 'Pork' started by woodcutter, Mar 30, 2014.

  1. woodcutter

    woodcutter Master of the Pit OTBS Member

    I agreed to cure a whole hog leg for a friend a while ago thinking I would have one under my belt by this time. This is the first time for me and the ham is a large 20 lb-er. I have had Pop's thread http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham on my computer for quite some time this morning and once again would like to thank him for his excellent tutorials and brine.

    My refrigerator is full so I injected his meat and have it on ice in a bucket to take back to him for 28 days of curing. I admit I got lost while injecting so I started to visualize zone coverage and then some extra by the bones.


    See you in about 4 weeks!
     
  2. Good deal  [​IMG]   How much brine did you inject Todd? I go for 10% pump in my hams...
     
  3. woodcutter

    woodcutter Master of the Pit OTBS Member

    40 oz., a little over 10%. I'm confident and nervous both that I got everything injected. I was going to stop at 10% but decided to give a few areas some more.
     
  4. c farmer

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

    [​IMG]

    I have always wanted to try hams.    I am watching.
     
  5. dandl93

    dandl93 Smoking Fanatic

    I am watching I really want to do some ham in the near future but is kind of a teaser to show a pic and say see ya in 4 weeks.hahahahahahaha 
     
  6. You'll be fine then man - no worries  [​IMG]   As long as you got around the knuckles you're covered. If you're still nervous grab a few beers & that will go away  [​IMG]    [​IMG]
     
  7. Looking forward to seeing your results! I want to start one as well :drool
     
  8. mrh

    mrh Meat Mopper

    Watching here too,,  Going hog hunting next weekend so hopefully I will have one to try!

    Mark
     
  9. woodcutter

    woodcutter Master of the Pit OTBS Member

    Good luck hunting! The DNR says we have hogs in WI but I'm all over the state and I've never spotted any. I would love a hod hunt.
     
  10. woodcutter

    woodcutter Master of the Pit OTBS Member

    The day is here. The ham is cured, trimmed and cut in half. This ham is a whopper and smoking it whole would be too much ham to handle at one time. I feel relieved after cutting it in half that it cured proper. I trimmed quite a bit of the fat off the outside as it was 3/4" to 1" thick. I have it sitting on my drying rack and the 2 pieces will head to the smoker in the morning.





    More pictures tomorrow. The bacon went into the brine 2 weeks later and will be cold smoked after the hams are done. My friend told me the belly is almost 3" thick so I will probably hang them to stretch them out a little.
     
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    LOL... you've got ham! Its going to be wonderful! Todd just remember patience, its all going to be the best ham ever made. No bone sour nor rot, you won't burn it, it going to be the best ham you've ever had. And since you cut a nice shank end for the freezer, you'll be able to experiment with another rub and glaze flavor profile, in a few months.

    Yep..... gonna be a lot have very happy folks around your house tomorrow......

    Yes sir, that's a nighty purty ham you made there. Next you'll be making a country ham to hang in the kitchen for next Christmas.
     
  12. woodcutter

    woodcutter Master of the Pit OTBS Member

    Here are the 2 pieces just out of the smoker at 135 IT.



    I going to start the pellicle on my friend's bacon this afternoon and start cold smoking tonight when I get back from work. 
     
  13. c farmer

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

    They look great Todd.
     
  14. jp61

    jp61 Master of the Pit SMF Premier Member

    [​IMG]  I can almost smell them from here. Nice job! 
     

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