Search found 14 matches

by Nakom
Fri May 04, 2012 11:54
Forum: For beginners
Topic: Boild Ham questions
Replies: 37
Views: 10990

Thanks I may try that next time. I hae 2 big hams to go these were the 2 small ones.
by Nakom
Thu May 03, 2012 15:28
Forum: For beginners
Topic: Boild Ham questions
Replies: 37
Views: 10990

After it was smoked and sit for 2 days it tasted alot better. Also I kept the water at 170 while i cooked it so i did not tecnically boil it. I think a large part of it was i expected a stronger taste than i got and i tasted it before it was smoked and had time to rest. I did not expect or want coun...
by Nakom
Wed May 02, 2012 15:39
Forum: For beginners
Topic: Boild Ham questions
Replies: 37
Views: 10990

Its a 30 quart plastic container, I stuffed them in side by side. After one week i seperated them and put them in smaller containers and refreshed the cure. I left them in a second week. Update after it was smoked and has rested since Sunday, the taste was mild but much better than before. No salt t...
by Nakom
Tue May 01, 2012 14:21
Forum: For beginners
Topic: Boild Ham questions
Replies: 37
Views: 10990

I used 7.5 quarts of water. It was just enough to cover them and inject them. They were in the cure 14 days also. On the test fry it was too salty, but i just put it in the water like the directions said and brought it up to 150 IT. I will try some tonight when i get home from work today! Thanks Nick
by Nakom
Tue May 01, 2012 03:46
Forum: For beginners
Topic: Boild Ham questions
Replies: 37
Views: 10990

ssorllih,

I used exactly that two pounds of salt and a cup and a third of cure #1.

Bubba,

I know I should wait but ya know how hard that is! lol

Nick
by Nakom
Mon Apr 30, 2012 17:10
Forum: For beginners
Topic: Boild Ham questions
Replies: 37
Views: 10990

Boiled ham update

Well I got it done and the ham tastes vary bland. I followed the directions to the letter and it just tastes bland. It has no salt taste at all and doesnt really have a ham taste. I did a test fry before hand and it was a tiny bit to salty which i thought was a good sign. I did not soak it I just pu...
by Nakom
Sat Apr 28, 2012 12:59
Forum: Hyde Park
Topic: Insect screens on smokehouses
Replies: 6
Views: 2066

I have recently learned mosquitoes are attracted to red, blue and black colors. I am about to go on travel and after 11 shots and hearing about the place i am going they imparted that knowledge. I got some permetherine to put on my clothes to help keep them at bay. It works well on my hunting clothe...
by Nakom
Sat Apr 28, 2012 12:53
Forum: For beginners
Topic: Boild Ham questions
Replies: 37
Views: 10990

I did inject them as the directions said to. So each ham recieved 2.6 and 2.7 lbs of cure injected along the bones and through out. I am pulling them today and will start the rest of the process today. On a side note the 40lbs of bacon i did turned out fantastic, the jowls were outstanding as well. ...
by Nakom
Sat Apr 21, 2012 17:55
Forum: For beginners
Topic: Boild Ham questions
Replies: 37
Views: 10990

Thank you for the information I will let them stay in the brine alittle longer. They are fully covered and kept around 36 deg. I have Bacon/Jowls and Hocks to do anyway so alittle longer wont hurt a thing.

Nick
by Nakom
Fri Apr 20, 2012 21:42
Forum: For beginners
Topic: Boild Ham questions
Replies: 37
Views: 10990

Boild Ham questions

I have 2 hams in cure right now following these http://wedlinydomowe.pl/en/viewtopic.php?t=4830 directions. They are 26.6lbs and 26.7 lbs. I started them curing l14th of April but i have a couple questions. I have them in a tub curing but they are touching each other and in fact they are rather tigh...
by Nakom
Sun Apr 08, 2012 00:47
Forum: For beginners
Topic: Boild Ham questions
Replies: 37
Views: 10990

thanks alot this place is great wealth of information.

Nick
by Nakom
Sat Apr 07, 2012 20:27
Forum: For beginners
Topic: Boild Ham questions
Replies: 37
Views: 10990

nope unfortunately he cannot. I just thought since you dry cure them for 9 months making proscuito it might be possible to do in brine as well.

I live in TN and I do not trust dry curing them here. I dont have a place that says 50-70 year around.
by Nakom
Sat Apr 07, 2012 15:13
Forum: For beginners
Topic: Boild Ham questions
Replies: 37
Views: 10990

I was trying to do them whole. I have room in the freezer but not the fridge. I have two of each but I just got my 2 hogs butchered so now thw work is on me.
by Nakom
Sat Apr 07, 2012 14:58
Forum: For beginners
Topic: Boild Ham questions
Replies: 37
Views: 10990

Ham curing question

If you can dry cure a ham at high temp why cant you brine cure one as long as you keep it sealed?

The reason i am asking is because I have 4 large hams to cure and not enough room to cure them in the fridhge for 30 days.

thanks

Nick