Thread: Cured,Smoked Hams

Well as usual, 2 sets of dead camera batterys.
Why those bastards go dead so quick in th camera bag and never been in the camera since I bought/charged them?
But anyway I dry rub 4- 7+ kilo boneless hams and tied them up with twine and now have them in the cure and will be a couple weeks til they have a good cure and then I think 4 days in the smoke will be some fair eating.
Either hams is more spendy than a piece of pork or she charged me for boning and I have them with the hide still on so maybe thats it, but pork is usually 100 a kilo and these were 120 a kilo, so I am out 3500 baht for 29 kilo of pig.
But in what country can you buy 60 [after shrinkage] pounds of smoked ham for $100, plus labor.

Now out of Tender Quick, had just enough to do the hams and 3 hours to rub it in, and no scales to weigh exactly what I need to make my own tender quick as I do not like to fool with chemicals that can kill you without proper weighing and mixing.

Is your dry rub a secret, if not what do you use. Charge your batteries, we love to see the pics

Do you do smoked pork loin BG? We get some from Big C and the kid loves it.

Originally Posted by blackgang

, and no scales to weigh exactly what I need to make my own tender quick as I do not like to fool with chemicals that can kill you without proper weighing and mixing.

My bad,
The scales arrived back in the post today because I had put Petchaburi on the address.
Jezuzz H Christ, I am getting thicker by the day.
I think its time to find a tall building.
Will try again and will check the address before handing them over this time.

Originally Posted by peterpan

Will try again and will check the address before handing them over this time

Hey Great Peter, you know I got the chemicals but I won't do any curing without them as salt flavored grey colored meat that says HAM on the package just does not make it here, but am damn careful as you know with what I use.
nd now thos scales will be here before I will even have room to cure any meat as my curing fridge is full of HAMS.
I have plenty of pickling salt that you brought last trip and I bought sugar so with scales, in 5 minutes we have a couple pounds of home made Tender Quick.
I used 63 TBSPs of it today.

Originally Posted by melvbot

Do you do smoked pork loin BG? We get some from Big C and the kid loves it.

If it is like the pork loin,Porkchops with the bone still atached like they should be, no because thats the way I like em, but if you mean like canadian bacon, yes I did make some and it was OK and people liked it, but as for me, I do not like it that well. There is some pix in the smoking thread link at sig line..
But if you have a way to saw the chops with the bone still there then I will damn gladly do some, as that is great, but just smoked loin is kinda dry for me.
Taking all the fat and bone off is not a good thing if you want moist meat.
Has anyone seen a MEAT SAW here in gagaland.

^Put yer new batteries in the fridge, BG.

Does anyone know the Thai word for ham? Even my wife does not know the true meaning of ham. She loves it, but...

Hey BG you gona save one of them hams fer me when I get back ? Just kiddin, but I will be down to see ya after I heal up some

What happened Cowboy, did you split your bum on one of those rodeo Broncs?

Got a shoulder to be operated on the 24 at the vets hospital, so he is outta here tomorrow.
He called me and said he mailed me 3 packages of Buttermilk pancake mix and a kilo of Pinto beans..

^ Best wishes for a speedy recovery to Cowboy.

So, once you prep these babies and cure them, then what?

Originally Posted by Jet Gorgon

So, once you prep these babies and cure them, then what?

They will get turned 2 times a day til the end of month, then they will come out and have the few strings bindint them cut.
Be soaked a short time in fresh water and washed off good to remove any surface cure, then be retied with butchers twine about every inch as being boneless they can not be hung to smoke.
So once they are tied to suit me, then they will be set in the fridge again for the day and then be taken to the smoker and put on racks and a fan ran on them til pelicula [sp], means dry and sticky coating on the outside.
And then a cool a smoke as I can maintain for 4 days and nights, I can hold it down to about 120 deg. F. if I could get it below 90 I would smoke for a week.

^ And then?

^ Eat them

^ He's gonna explode fer sher!

Originally Posted by Jet Gorgon

^ And then?

I gonna cut one and eat some and share some with Marmite when he comes.
And one is sold already and maybe keep one in the freezer, but I hate to freeze any cause they will keep long time in a fridge while you are eating it but I do not have fridge space to keep one for that long, but when you smoke it then it shortens it's shelf life, they could be kept in shape by freezing or could be left out and aged, but some people do not care for the rancid taste of aged hams.
But either way fresh or aged, when they are smoked then you should start to eat them within a reasonable time.

Originally Posted by blackgang

I gonna...share some with Marmite...

Traitor.

Originally Posted by blackgang

I gonna cut one and eat some and share some with Marmite when he comes.

I might bring Rigger too....

Originally Posted by Marmite the Dog

I might bring Rigger too....

That be cool
I would actually like to me him, but is he house broke or do he hop around a lot?

OK check the link in my sig line to fotki and in there is the new pics for the hams, as they are in the smoker now and will be for about the next 5 or 7 days.
You can just as easily go there to look as me bringing them here and using bandwidth in 2 places and they charge me for it anyway.

24 hours in the smoker.. and a pic you might recognise,

^ 1. Yuk !!
2. Yum !!

^ 1 & 2 Ditto, the hams look great BG.
How long had they been in when u took that photo?