FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Wet cure fresh ham heeeelp!

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Cured Meat Recipes
View previous topic :: View next topic  
Author Message
Dan B



Joined: 02 Dec 2014
Posts: 1

PostPosted: Sat Dec 13 14 7:17 am    Post subject: Wet cure fresh ham heeeelp! Reply with quote

Hey folks, newbie here. I need a solid recipe for wet curing a 17-20lb fresh ham.i have done some research and find it a little contradictory. I've read where you should inject part of your wet cure to make sure deep parts get cured, and then others have just submerged in wet cure for 1 day for every two lbs. of meat, so can anyone give me solid advise on what and how to do this. Please help!!!!
Back to top
View user's profile Send private message
Harry Nutczak
BBQ All Star


Joined: 01 Mar 2007
Posts: 8562
Location: The Northwoods

PostPosted: Sat Dec 13 14 9:00 am    Post subject: Reply with quote

I side with injecting/pumping the cure.
If I remember correctly, you want to see a 10% weight gain with your brine pumped in.
Then also submerge into the remainder of your brine.

I do a boatload of cured meats, But I have not tangled with a whole, bone-in ham. There is way too much that can go wrong with them IMO

You may also want to look into your state university ag extension for meat curing. I believe Virginia has a webpage up about home curing hams that is very informative.
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!
Back to top
View user's profile Send private message
Rinngrizz
BBQ Pro


Joined: 13 Mar 2012
Posts: 525
Location: Sioux Falls, SD

PostPosted: Sun Dec 14 14 2:34 am    Post subject: Reply with quote

Harry Nutczak wrote:


You may also want to look into your state university ag extension for meat curing. I believe Virginia has a webpage up about home curing hams that is very informative.


Well that's a handy bit of information Harry! Thanks!!
_________________
Jason

Modified ECB
UDS
Back to top
View user's profile Send private message
Harry Nutczak
BBQ All Star


Joined: 01 Mar 2007
Posts: 8562
Location: The Northwoods

PostPosted: Sun Dec 14 14 4:13 am    Post subject: Reply with quote

https://pubs.ext.vt.edu/458/458-223/458-223.html
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Cured Meat Recipes All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group