curing a ham

Ham resize no editing

while technically not a ham this shoulder will do nicely in the wet cure. I figure five days in the reach-in. it’ll slide into the smoker on saturday for four or five hours and we got ham…

picnicc

9.96 pounds avoirdupois, bone in, skin on.

brine

Brine of salt, brown sugar, prague powder, japanese curry powder, fresh bay leaves, fresh thyme, fresh sage, star anise and love.

post cure ham resize

five days later the ham is out of the cure and will air dry overnight in the reach – in. I didn’t weigh it but it feels like it picked up at least a pound the cure while in the brine.

air drying

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s