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wet cure ham
 Moderated by: WildBill, TasunkaWitko
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 Posted: Wed Mar 8th, 2017 04:02 PM
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swampratt
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So the last year I have not been Hog poor.
I just killed a wild female on 2-23-17 One section of Hog butt soaked for 1 week and the other I just took out today for 13 days of soaking.
Amazing flavor.

3 Gallons distilled water.
2 Cups Morton Kosher salt.
3 Tablespoons Prague powder. also known as  (Backwoods cure from bass pro.)( pink salt).

Mix all that together in a Large stainless or food safe plastic bucket NOT aluminum.

You will need an injector syringe .
Take the liquid solution and inject in as many spots in the fresh Pork butt as you can.

I usually have 40 holes or more where I injected it.

Now submerse the entire ham in the solution in the container.
It needs to stay in there for 10 days for a 20lb bone in.
Keep it covered in the solution.

I have a 4 gallon stainless pot and keep some of the solution out and keep it in a plastic milk jug.. add more if I need to.

Let it cure in the refrigerator.

After curing Rinse it off.
You can now smoke it  or whatever.

I just finished one today I left it in the pressure cooker for 70 minutes at 12-15 PSI.

I then made a glaze from some oranges I have and brown sugar.
Fall apart tender and nice and pink.

Pressure cooker turns out more like pulled pork than a sliced ham if you keep the bone out..
Tastes like a cured ham from the store.
 
 



 Posted: Wed Mar 8th, 2017 11:54 PM
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olyeller
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Good job sir, explaining an easy way to cure that. Most books call for injecting brine in veins which is a PITA.

Morton's Sugar Cure would be great here; try some next time. Just follow directions.

Pressure cooker is great for cured hams. May be a little too tender. Try oven at 250* or so with glaze last 1/2 hr.

Well done sir :thumbs::thumbs:

ETA I use food grade 5 gallon bucket to brine in. Just remove/adjust racks in fridge to accommodate.

Last edited on Wed Mar 8th, 2017 11:55 PM by olyeller



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 Posted: Thu Mar 9th, 2017 02:43 AM
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swampratt
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I did make a glaze and stuck it in the oven for about 20 minutes with broiler on.

Sometimes the ham gets smoked for 2 hours after the brine and then into the oven for many hours.

I found the pressure cooked works when you do not have all day.
Or Maybe I am just lazy.



 Posted: Thu Mar 9th, 2017 02:48 AM
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Rockydog



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olyeller wrote:
Good job sir, explaining an easy way to cure that. Most books call for injecting brine in veins which is a PITA.

Morton's Sugar Cure would be great here; try some next time. Just follow directions.

Pressure cooker is great for cured hams. May be a little too tender. Try oven at 250* or so with glaze last 1/2 hr.

Well done sir :thumbs::thumbs:

ETA I use food grade 5 gallon bucket to brine in. Just remove/adjust racks in fridge to accommodate.


How long in the oven at 250*?



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 Posted: Thu Mar 9th, 2017 10:53 AM
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swampratt
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On the smoker for 1 or 2 hours depending on how much smokey you like then into the oven for 3 to 5 depending on how big the ham is .

I have done it 10 different ways..Couple times I smoked it then double wrapped it in aluminum foil and put a sauce on it consisting of brandy and brown sugar with pineapple juice. wrap and seal and cook for 4 hours in the foil..I have cooked it in the smoker and in the oven  in the foil.

You almost can't mess it up.
I cooked it at 200 F for 8 hours once.



 Posted: Thu Mar 9th, 2017 11:51 AM
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olyeller
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I'd plan on 4 hours in oven at 250*; get internal temp to at least 155*



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 Posted: Fri Mar 10th, 2017 12:38 PM
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MSUICEMAN
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I cure (sometimes inject, sometimes just submerge, depending on size... heck I've even dry-cured), hot hot smoke until internal is 152, then pull/wrap. I pull it at a bit lower temp if I'm serving it directly from smoking.



 Posted: Thu Mar 16th, 2017 02:26 PM
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Damannoyed
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Since someone mentioned home-cured piggy................

A couple months ago we were fortunate to be able to buy a pig being raised by our 6-yr-old's elementary school (Walton Rural Life Center), $250 (I am still building Hogs-bane)

Fast fwd to last week, on the 8th said porker was delivered to Mark's Meats to whom I had already delivered my cuttings order.

Monday past, Arnold came home with us (in many pieces), around 180 pounds of rock-hard-frozen pieces. $180

I immediately began thawing 2 half-hams and all the Side Meat (cut by them into 1-pound chunks).

Tuesday, I rubbed and put up 12 pounds of side meat, which will be cured BACON in 7-10 days. In the spare refrigerator, flipped over every day (ziploc bags). A little massage doesn't hurt.
Then the smoker will be loaded and the washed and dried bacon will be smoked and par-cooked to 135-140*F internal.
A couple pounds will be kept out for immediate use, the rest, frozen.
It's easy, the rub is brown sugar, pure salt, curing salt (sodium nitrate), and pepper. My choice of wood smoke.

Yesterday, the 7-pound half-hams were injected heavily, especially down around the bone, in the deep meat, by a brine mixture of 3 gal. of water, 21oz of pure salt (kosher or canning/pickling, NOT iodized), 3 tablespoons of curing salt. Without injecting it is very hard to get a full-depth cure. No, I didn't try injectiung in veins,, just in the meat like I would an injection marinade.

Around 1/2 gal. of brine went into both hams (total), the hams went into grandma's 5-gal. pickle crock, along with the complete brine mix, weighed down with a gallon baggie full of water placed on top, into the fridge to be ignored for 10 days.

When the hams are cured, they will be rinsed off, and they will find their own time in the smoker, to an internal of 145*F before glazing to eat.

The curing salt I was able to procure locally from a BBQ/Smoking/Curing shop is called Sure Cure, comes in little orange plastic bags, 2oz or 4 oz. Bought 2 of the large (like $3 apiece) and haven't used 1 yet (but getting close).



 Posted: Fri Mar 17th, 2017 12:37 PM
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swampratt
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Sounds about the same. You should end up with some really good meat.
I do my bacon just about the same way. Brown sugar and salt and pepper..Flip cure in fridge and smoke..I like Oak, black walnut or hickory best.
Family loves homemade bacon.



 Posted: Fri Mar 17th, 2017 12:54 PM
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win 86
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might have to give a farmer some money and shoot their miss piggy :m249saw: LOL



 Posted: Fri Mar 17th, 2017 01:40 PM
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swampratt
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make sure it is a miss piggy.. as the mr piggy with nuts hanging have a pissy flavor.



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