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11-02-2008, 10:47 AM
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#1
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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Two Dry Cured Ham Projects
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Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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11-02-2008, 12:20 PM
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#2
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Moderator
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
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How long do you figure they need to hang?
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Griff
Friends don't let friends eat farmed fish.
"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
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11-02-2008, 12:45 PM
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#3
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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We are talking months...the smoked one calls for at least 7 weeks of hanging the other calls for 4-6 months or up to a year
__________________
Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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11-02-2008, 05:31 PM
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#4
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BBQ Centralite


Join Date: Jun 2007
Location: Berks Cty, Pa.
Posts: 3,020
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Should of started a year ago.
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Sleeps till done
Gasser
Weber Kettle (it's crap...gave away)
WSM 22.5
Meadow Creek TS250 (sold)
Meadow Creek chicken cooker
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11-02-2008, 06:01 PM
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#5
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Official BBQ Central Mark


Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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I was thinking of cooking a fresh ham in my little smokehouse this year.
But I want to eat it before July.
Witt don't you smoke a fresh ham every year that takes about 30 hrs. or something?
Looking forward to the results on your project.
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Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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11-02-2008, 06:26 PM
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#6
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Moderator
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
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Quote:
Originally Posted by wittdog
We are talking months...the smoked one calls for at least 7 weeks of hanging the other calls for 4-6 months or up to a year 
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Well. it's a good thing you're still a young man.
__________________
Griff
Friends don't let friends eat farmed fish.
"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
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11-02-2008, 09:31 PM
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#7
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Quote:
Originally Posted by Griff
Quote:
Originally Posted by wittdog
We are talking months...the smoked one calls for at least 7 weeks of hanging the other calls for 4-6 months or up to a year 
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Well. it's a good thing you're still a young man.
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Yeah Griff, I hear ya.......I might be dead before it's finished and then look who would get to enjoy it!
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I hope this isn't negative!
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11-03-2008, 08:25 AM
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#8
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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Yes Puff a fresh ham that is brined (takes about a week to cure in a wet brine) takes about 30 hrs to do in a smokehouse. It results in a cooked ham like you would get in the deli section. This project I’m doing is a dry cured project where the ham is not cooked but safe to eat afterwards.
Other then tying up my meat/beer fridge for 3 weeks with the cure there is very little work involved in this project…its just a matter of time….oh yeah and the 16-18hrs of cold smoking the one ham. I’m hoping these come out a lot of things could go wrong during the process…but nothing ventured nothing gained.. BTW the one kind of ham I’m making goes for $22 lb at the store…not a bad return on a .99lb ham
__________________
Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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11-03-2008, 09:13 AM
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#9
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BBQ Centralite


Join Date: Jun 2007
Location: Berks Cty, Pa.
Posts: 3,020
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Quote:
Originally Posted by Nick Prochilo
Quote:
Originally Posted by Griff
Quote:
Originally Posted by wittdog
We are talking months...the smoked one calls for at least 7 weeks of hanging the other calls for 4-6 months or up to a year 
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Well. it's a good thing you're still a young man.
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Yeah Griff, I hear ya.......I might be dead before it's finished and then look who would get to enjoy it! 
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I stopped buying green bananas.
__________________
Sleeps till done
Gasser
Weber Kettle (it's crap...gave away)
WSM 22.5
Meadow Creek TS250 (sold)
Meadow Creek chicken cooker
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11-03-2008, 05:44 PM
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#10
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Official BBQ Central Mark


Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Quote:
Originally Posted by wittdog
Yes Puff a fresh ham that is brined (takes about a week to cure in a wet brine) takes about 30 hrs to do in a smokehouse. It results in a cooked ham like you would get in the deli section. This project I’m doing is a dry cured project where the ham is not cooked but safe to eat afterwards.
Other then tying up my meat/beer fridge for 3 weeks with the cure there is very little work involved in this project…its just a matter of time….oh yeah and the 16-18hrs of cold smoking the one ham. I’m hoping these come out a lot of things could go wrong during the process…but nothing ventured nothing gained.. BTW the one kind of ham I’m making goes for $22 lb at the store…not a bad return on a .99lb ham 
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Thanks for the info. 
The tying up of the beer fridge has me concerned though.
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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11-03-2008, 06:28 PM
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#11
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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Puff there is still room in the fridge for beer and meat...just not as much room...
__________________
Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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11-03-2008, 06:28 PM
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#12
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Cooker


Join Date: Dec 2006
Location: Alabama
Posts: 210
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Refrigerator gets one shelf for beer, freezer gets one shelf for beer. All others are available for whatever.
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11-03-2008, 07:47 PM
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#13
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
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Wow Witt..good job!! I just love that old dry country cured ham. Messed up several store bought versions trying to get out the salt and keep it edible. Finally bumped into an old country boy from Mississipii who taught me the trick wink wink. Now my Mama just boiled the snot out of em. That works too
bigwheel
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11-09-2008, 07:41 AM
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#14
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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__________________
Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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11-09-2008, 07:49 AM
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#15
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Official BBQ Central Mark


Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
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Looking great Dave!
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The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
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11-09-2008, 09:43 AM
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#16
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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__________________
Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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11-09-2008, 01:06 PM
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#17
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Both were picnics with the skin on?
__________________
I hope this isn't negative!
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11-09-2008, 01:42 PM
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#18
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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Both were 18lb Hams with the skin on
__________________
Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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11-09-2008, 07:14 PM
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#19
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
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Lookin good. Ya know I bumped into a raw picnic down at the local Albertsons which come in at 15 lbs plust..once upon a time. Whut do you reckon happened on that deal? Biggest I ever seen afore or since hardly ever break into the high eights. Color me cornfused. I figger it was somebody's pet sow who got into the Begonias one too many times  It cooked up real good so will venture the critter had been well fed.
bigwheel
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11-09-2008, 07:28 PM
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#20
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God O'Que


Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
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Wow, there's a lot going on with that ham. Thanks for the update.
--John
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Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
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