Devo's Country Ham

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Post by Devo » Wed Mar 11, 2015 13:26

Temp will hang anywhere between 55-(now) to around 65-(summer). R/H right now from my tests have been around 60% so I'm not to concerned. My house was built in sections. First part was the old farm house way back when and they never had a basement. Just a crawl space. This is accessed from the new part of the house basement. I also have bought one of these cedarstow containers I plan to use as the curing chamber. In the bottom I will keep a large container of salt water to help with the R/H. All the old timers do is throw water on the root cellar floor so the pan of water should work out just fine.

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Post by Devo » Wed Mar 11, 2015 13:41

Start of day two. This will be the final smoke. Getting a very nice smoky color to it.

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Bob K
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Post by Bob K » Wed Mar 11, 2015 13:42

Devo-
That Red Cedar is quite aromatic and may be absorbed by the Ham?
You could probably seal it with a clear coat

Ham Looks Great!!!!
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Post by Devo » Wed Mar 11, 2015 14:16

Bob K wrote:Devo-
That Red Cedar is quite aromatic and may be absorbed by the Ham?
You could probably seal it with a clear coat

Ham Looks Great!!!!
Or I can just cold smoke the inside of it so it smells wonderful :)
Not even sure if I am going to use it yet as the part of the basement/crawlspace might just work out fine as is.
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Now This Is Just Awesomeness

Post by Devo » Wed Mar 11, 2015 20:48

About 12 hours of cold smoke yesterday and another 10-12 hours of smoke today we have some really nice looking smoked ham. Going to be really hard to wait till next Christmas to sample

All hung up in the basement for the aging part.

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Post by DiggingDogFarm » Thu Mar 12, 2015 10:49

Looks great! :cool:
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Post by rdstoll » Tue May 12, 2015 23:32

Great looking ham. Can't wait to see the entire process play out.

I've been wanting to do a Serrano ham for some time. Is it possible do do one in less than a year?
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Post by Bob K » Wed May 13, 2015 17:07

RD-
You can make a dry cured ham in less than a year however the flavor improves with age.
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Post by Devo » Thu May 14, 2015 23:49

Bob K wrote:RD-
You can make a dry cured ham in less than a year however the flavor improves with age.
Now you tell me :grin:
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Post by Bob K » Tue Dec 29, 2015 14:13

Hey Devo

How did your ham turn out?
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Post by Devo » Mon Jan 04, 2016 02:08

Threw it out to the dump. Some mold I could not say was good or not. Better safe than sorry. At least I am still here answering your post so all is good :)
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Post by Bob K » Mon Jan 04, 2016 14:04

Thats too bad, it looked so darn good!
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Post by Tom » Tue Jan 05, 2016 04:06

Devo that's totally depressing. Like Bob said it looked so good. Do you have a picture of the ham before you threw it away? Was it just the mold or was there bad smells coming from the ham? Tom
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Post by Uxbal313 » Tue Jan 05, 2016 08:13

Devo wrote:Threw it out to the dump. Some mold I could not say was good or not. Better safe than sorry. At least I am still here answering your post so all is good :)
What a shame. Was the mold just on the surface and what was the color? If it was on the surface, it can just be scraped off and the meat inside will be safe. I myself try before throwing stuff. I actually have wild white mold growing on my sausages which gives a nice milky aroma with a bit of ammonia scent which is normal. I am letting it do its thing because it makes the sausages taste great. I no longer need to buy mold culture.

Check this video out. Brandon from farmstead meat smith talking about his prosciuttos getting completely covered by green mold then turned to black mold but still turned out tasting delicious.
Skip to 19:20
https://www.youtube.com/watch?v=8t5GDacvgeQ
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Post by Devo » Fri Jan 22, 2016 21:24

No worries guys there was and is a back up.
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