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Old 10-06-2013, 01:52 PM   #1
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Big green ham.

I just got a 21lb fresh hogleg from my stepmom. I have never cured one before, And I was wondering if anyone here had any good advice. My plan so far is to cure it in a brine with adeala sea salt, beet sugar, and pork stock, and my butt rub. Maybe in the brine in the fridge for the week, and smoke it next weekend.
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Old 10-06-2013, 10:29 PM   #2
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Youtube and google.... I have cure bacon before but never a ham. You may want, and actually need to inject because the brine would never reach to the center of the meat by itself.

Like I said, I would research it first. Don't forget the pink salt!!! I never use it.
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Old 10-07-2013, 03:11 AM   #3
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I actually would have used pink salt, but I couldn't find any. I did inject it though. I'm not going to worry too much, being as I don't recall ever having eaten crappy ham.
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Old 10-07-2013, 06:31 AM   #4
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True, but you want to be safe, and bacteria is anything but safe.
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Old 10-07-2013, 08:50 AM   #5
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Agreed. The brine has been boiled, then quickly chilled, The ham will stay in there for about 6 days at 34*. Then it will be smoked just like I would do a shoulder, at about 250* on apple and mulberry wood for, I guess the better part of a long day. with the exception of maybe a habaniero-honey glaze with some pineapple. I feel pretty confident with this process, as far as food safety, from the research I have done. Mainly, I was just wondering about the brining ingredients, and time frame. This might be pretty close to being the biggest chunk of meat I have ever cooked, and I'm really looking forward to it. But I certainly don't want to get anyone sick. Do you think that, even in the fridge, there might be a chance for dangerous bacteria, with wet curing? Also as a side note I used some celery juice in the brine to add natural nitrates because I wasn't able to find the pink curing salt.
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Old 10-08-2013, 02:40 AM   #6
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Yes it is coming to the time of year that I cure some bacon. Last time around I only cured and smoked 3 bellies. This time around I am going to do a total of 6, and then 2 pork loins for some canuk bacon. Gonna try Vermins Recipe for that... Gonna have to start the cure here shortly. Maybe in the next few weeks.
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Old 10-11-2013, 02:52 PM   #7
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Well, it's ham time! It's been curing for almost a week and I'm ready as I'll ever be. I hope the curing worked out, nothing to do about it now, but cook it and hope for the best!
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Old 10-11-2013, 03:50 PM   #8
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Looks very nice........Man talk about some great sandwiches!!!
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Old 10-12-2013, 03:14 AM   #9
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Quote:
Originally Posted by Bosko View Post
Looks very nice........Man talk about some great sandwiches!!!
We will see, has been on the pit now for 12 hours, at 225. I'll give it a few more to get it to 140 inside. I think this is gonna be a good ham.
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Old 10-12-2013, 10:35 AM   #10
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Well, the ham didn't really turn out like I'd hoped. It tastes just like it looks, like roasted pork. I don't know if it was because my injector needle was too short,(hurr hurr), or it just wasn't brined for long enough. It still tastes good, and will get eaten, but...disappointing.
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