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Old 11-02-2008, 09:47 AM   #1
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Two Dry Cured Ham Projects

We picked up a couple of hams today to try a dry cured ham project…One ham will be made into prociuttio its basically covered in salt and cure then left in the fridge for a few weeks…once cured its hung to dry….The other ham is a molasses and rum dry cure…this ham will then be cold smoked in the smokehouse…and then hung to dry as well…I’m already wishing I would have done two of the molasses and rum hams…the mix smells great.
This is the procuittio


This one is more of a traditional Virginia dry cured smoked ham the recipe calls for salt,brown sugar, blackstrap molases, cure, rum, ginger, juniper berries and a few other things...


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Old 11-02-2008, 11:20 AM   #2
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How long do you figure they need to hang?
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Old 11-02-2008, 11:45 AM   #3
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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
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Old 11-02-2008, 04:31 PM   #4
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Should of started a year ago.
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Old 11-02-2008, 05:01 PM   #5
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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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Old 11-02-2008, 05:26 PM   #6
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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
Well. it's a good thing you're still a young man.
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Old 11-02-2008, 08:31 PM   #7
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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
Well. it's a good thing you're still a young man.
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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Old 11-03-2008, 07:25 AM   #8
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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
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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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Old 11-03-2008, 08:13 AM   #9
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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
Well. it's a good thing you're still a young man.
Yeah Griff, I hear ya.......I might be dead before it's finished and then look who would get to enjoy it!
I stopped buying green bananas.
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Old 11-03-2008, 04:44 PM   #10
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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


Thanks for the info.
The tying up of the beer fridge has me concerned though.
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