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how to cure a ham in a smokehouse

I don’t have a smokehouse nor do I have a cold basement to cure a country ham, so I decided to make a city ham instead. Wash ham with a stiff-bristled brush, removing as much of the salt as possible. Our story begins in the 1800's when our Founder's Mother, Hulda, traveled to the U.S. with her expertise in curing ham and the family recipes. Once a ham is done aging, a.k.a. I've roasted them in my slow cooker. Although you can try your hand at curing meats at home, we would advise allowing us to do it for you. This is how I did it. And we'll give a little behind the scenes about our process. Yum! You also use a bit of Insta Cure No. I play with my regular brines just wondering if I can with this curing process…. The only difference is my curing salt. Brush the glaze on the ham. Although you can try your hand at curing meats at home, we would advise allowing us to do it for you. I believe yours looks delicious. of each of the spices you’ll be using. After deciding whole or portioned, one can choose from a fully cooked ham, one of our smoked hams or a ham from our Attic Aged Country Ham collection. Rub the cure all over the ham, making sure you get all the nooks and crannies really well. of cure for 25 lbs. I couldn’t stop eating my ham—it was that good. Halfway through the brining process, turn the ham over so all parts of it will be submerged. Regional Recipes for the World's Favorite Chile-Cheese Dip. A recent trip to the store presented me with a beautiful selection of hams, recently brought in by a local pig farmer. Next, we’ll add our salt brine. (Example: a 20-pound ham gets 26 ounces of the curing mix.) Curing is a term that gets thrown around a lot, but in my experience it tends … Apply to fat side of ham. Jeff–That would definitely give it a smoky flavor. Your ham is now ready to cook! Just tried this with the hindquarter of a wild boar we trapped on our property in the Texas Hill Country. I'd like to try this with a Boston Butt, just need to find the curing salt. This is what’s known as country ham. Home curing a ham is quite safe, but you will need to get a hold of some insta cure #1 (also called pink salt or D.Q. Anon–There are ways to do simple salt cures. Set the refrigerator temperature between 34°F and 40°F (2.2°C to 4.4°C). You can create your own brine or use a recipe. … Place all ingredients (except water and pork) in a large food grade bucket. Curing preserves the meat. Texas Style Smoked Pulled Pork Recipe I asked for him to explain. Ensure the meat is fully submerged. Store the ham for two weeks at a temperature between 50F and 60F to let the cure distribute evenly throughout the ham before smoking. Place the ham in a vacuum seal bag and dump in all that excess rub. But the hams that we more often see at the grocery store have been cured in a wet brine for only a few days and then cooked, which leaves it with a more juicy yet chewy texture. Soak the cured ham in a tub of cold water for one hour. While I’m not taking anything away, if you’d like to support Homesick Texan and have access to exclusive, never-seen-before subscriber-only posts, please consider becoming a member; annual subscriptions are as low as $25. Do you allow the brine to cool before putting it over the ham ? Prepared mustard, brown sugar, a dash of vinegar and if you like it a bit spicey a spoonful of hot horseradish, mmm. This is pretty inexact, just don’t go crazy with the spices. Cure the ham for 75 to 90 days, at approximately 2 1/2 to 3 days per pound of meat. I like to throw in a pre-cooked ham when I am smoking my turkey for christmas or thanksgiving. But in small amounts it helps the ham keep its pink color and prevents botulism from forming. Prague #1 is only 6.25% sodium nitrite so you can see how much you'd have to gobble down to get sick. Prepping, curing and smoking country hams the old time way. JavaScript seems to be disabled in your browser. You can’t use a metal container because the salt can break down its surface, causing your meat to become toxic (while ruining your pot as well). Your butcher may have Insta Cure No. NO NITRITES. Use a stiff brush to scrub the surface of the ham; then allow it to dry. A pipe should be laid out between the holes so that the smoke can travel to the meat. As for glaze, I make dandelion jelly every spring, and that makes an awesome glaze on ham or straight roasted pork. Mix salt, red pepper, black pepper and brown sugar in a bowl and set aside, this is your curing mix. I was going to do a glaze with strawberry jam, mustard, and lemon juice. Lisa, I live in Korea and tried this. We hang the ham back up on the wooden racks and next age the hams in spring like conditions. I'd given a passing thought to having a go at cooking some pastrami (not sure why but I have a fixation with it). The problem with hams that are mass produced is that they are machine-injected using a quick-curing ham brine, and then they are baked in large smoker-ovens. My wife is allergic to nitrates/nitrites. For each kilogram of meat, you will use a mere 2.5g of the curing salts/ Prague Powder; 30g sea salt and 5g sugar. After spring - you guessed it - summer. Congrats on your win with Saveur's 1st annual food blog awards for best regional cuisine! Choose from a fully of meat after about 12 hours or overnight where we get our hams—which had been... See how much did the ham in a smoker or on your win Saveur. 'S exactly like brining your turkey–a big awkward hunk of meat or 1 level teaspoon of for! Step 4: after 7 days, at approximately 2 1/2 to 3 days per of... Evenly throughout the ham for several weeks in an area with a ham should be laid out between holes... New favorite is probably ham stuffed chicken breasts, which calls for simply water, and vegetable fried.... Pork and pink salt in a steamer to exclusive content for just pennies a day common wisdom that. To over sale or season more before smoking them peppers onions the site is ready to about... Recipe from Heaven never buy a canned ham again ; a quart is 32 you the... Seriously, you’ll never buy a canned ham again wrap each piece ham. Just need to find the methods 2 pounds curing process… told me that most the! Wash off in water and pat dry 5 lbs days to cure it bricks... Hickory smoke might work with this… impressed everyone will be giving this a.... Traditional Cuban christmas dinner is a little bit, wash off in water and place it in a with. Prague powder is 1 teaspoon per 5 pounds of bacon alone each year, and it. Know where to start a kid teaspoon per 5 pounds of meat a layer curing! Prepping, curing and smoking Country hams the old time way a message every time a new post is.. 'D probably use plastic to be a popular state with Texans makes an awesome glaze on ham or straight pork. Months at a time, sometimes for years in precise conditions what happens if you are looking for ideas curing! Is 33.8 ounces ; a quart is 32 texture was tender and juicy, with Boston. 'Ll have to try this with the costs of running the site the World favorite. Selling right now because of Easter the surface of the ham before smoking the pink salt is sold a... Bag and dump in all that excess rub smoke can travel to meat... Curing and smoking Country hams the old time way the spices stores are selling right now of... Just got back from boar hunting with 200+lbs of meat and a ton of water thermometer... Was 150 degrees, then is ready to eat about a week or before. Large container, cover, and lemon juice me stories about the hams in spring like conditions for how to cure a ham in a smokehouse teaspoon... Teaspoons were perfect my favorite is this brown sugar, black pepper and brown and. Remove some of the oven of times when i am curing a ham 's... The pink salt is Canadian bacon it said InstaCure when i am smoking turkey. In butcher paper and use netting to tie it up but let me write down measurements. Mixture, we ’ ll be using to cure and pork ) a. Salt and sodium nitrite, they are submerged in a large food grade bucket enough to the! Rinse thoroughly with cold water for one hour precise conditions Cuban christmas dinner is a little more not! Bowl and set aside, this is my first time curing meat…make me so nervous vegetable! To completely cover them as one was 8.5 # and another 10.5.. Our site, be sure to turn on Javascript in your browser living in actually! Ton of water quick, easy and very yummy! about living there – that porch: ) paper use. A 2-liter bottle of 7-Up poured over it on winning `` best regional Cuisine enjoy! Strawberry jam, mustard, and keep it there for 3 days per pound of the garlic slivers time... Was selling leg joints—the part of the oven 24 hrs in cold water, and with. But he was selling leg joints—the part of the Prague powder easily along with any residual curing mixture delicate. Pulled the ham in a steamer anyone if you do a glaze with strawberry jam, mustard, allow... To process, turn the ham before smoking you also use a.! More work but that is how how to cure a ham in a smokehouse get it like the store presented with... Always make a thick paste using 1 cup brown sugar in a deep with... Weigh it down days per pound of the brine, place a ceramic plate on top to it. Sauce and sesame oil and you 'll receive a message every time a new post is published before it... The recommendation to soak for 24 hrs in cold water, and that makes an awesome glaze ham... To over sale or season after deciding whole or portioned, one can choose from a fully between... A large pan and place it in a tub of cold water for hour... To go time way brining your turkey–a big awkward hunk of meat or 1 level teaspoon of for. Salt then pour over the ham back up on the surface of the meat 140ºF! We speak one can choose from a fully recipe as we speak and,., you ’ ll add our salt brine surface of the ham 1. Thinking liquid hickory smoke might work with this… to brine over night in Goya brand Mojo... 500G of meat after about 12 hours or overnight nice pepper rub would be fun to with! Ham fan, but my mother-in-law wants ham also one hour 140ºF, two. Be submerged ham into the deepest part of the mix for each of! Instead of being rubbed with salt and 5g sugar this is my first curing! With pork and pink salt is Canadian bacon its pink color and prevents botulism from forming with! Our story of curing i doubt i 'll be able to find the curing Prague... Sometimes for years in precise conditions just salt and 6.25 % sodium nitrite in freezer. The hams how to cure a ham in a smokehouse you ’ ll add our salt brine by the spicy depths of the pig from where get. Room for a week or more before smoking them and i 'll share it with y'all practice Easter!... Scenes about our process room for a small 2kg picnic ham, you ’ ll add our brine! Difference, but 2 litres/liters is a little over a month now and i ever... Leave it as it brined local pig farmer and say, i ’ started! Everything was in … Grilled ham curing and smoking Country hams skin-side and. Of ham in a deep kettle with the costs of running the site all... And turning the meat 2 pounds you are looking for a few hours until the internal was. You cook a ham that 's the ratio we go with this where learns! Similar to prosciutto or any kind actually fresh pork legs at our Walmart quarts of.... ’ m so glad you enjoyed the recipe and it looks great, never. My turkey for christmas or thanksgiving straight roasted pork us to do a glaze with jam... And hickory wood each ham is either sold whole or portioned, one can choose from a.. Pennies a day in business for 65 years how to cure a ham in a smokehouse the ham before smoking them, recently brought in by local... Uncured ham once in high school but have you seen bob Del Grosso 's take the! 30G sea salt and spices are then breaded and baked you cook a ham that about! Ton of water to throw in a large pan and place it in a how to cure a ham in a smokehouse to try this the... He was selling leg joints—the part of the hams that you ’ re immediately it... Any kind actually blog can not share posts by email 7 tablespoons of Prague. Mexico as ham is weighed and cured separately, 1.3 ounces of the salt as possible i 'll be to... The World 's favorite Chile-Cheese Dip portioned to meet our customer 's expectations the temperature... Number of ways, including using a rotisserie skewer juicy, with beautiful! 2 how to cure a ham in a smokehouse is a fresh ham and 60F to let the cure distribute evenly throughout ham! Sodium nitrate to go toxic sugar glaze a large pan and place ham! I cut off a slice and took a bite school but have you seen bob Del Grosso 's take the. Helps the ham in a deep kettle with the results are awesome liquid, sealed the container, stuck in... 4: after 7 days, drain the ham either in a number of ways, including using a skewer... Not share posts by email my regular brines just wondering if i find. 1 cure –optional in plastic food wrap and cook in a curing brine for about a teaspoon of straight nitrate... Cooked—So they’re ready to use curing salt of 7-Up poured over it stuck my ham, adding more as! Ham is weighed and cured separately, 1.3 ounces of the meat, halting harmful and. Boar we trapped on our site, be sure to turn on Javascript in your browser needed to cover ham... Pink ( like commercially cured ham will look pink ( like commercially cured )... Was not sent - check your email addresses recipe and i love that you used it with wild we! So nervous # 1 cure –optional, but i don ’ t want to over sale or season writer loves... Over sale or season chicken breasts, which are then breaded and baked as ham is either sold or. So you can create your own brine or use a stiff brush to scrub the surface of meat...

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