How To Make Homemade Smoked Ham - Recipe
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Rlane420 that ooks delicious man, good job!
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George T I assume you mean keeping it in a 50% strength solution? If you mean out of the solution not long, it will start to expel water and might even gas out. If you mean in a 50% don’t do it more than 8ish days. We are only adding nitrite which is “quick” curing power. For longer cures you need nitrate which breaks down into nitrite over time.
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@j-ott
That is hard to say exactly because it greatly depends on your individual smoker, how well it holds an accurate temp, the humidity, etc. The least amount of time I’d plan for is 11 hours total, but you are probably looking at 12 hours, or just a slight bit over.Austin said in How To Make Homemade Smoked Ham - Recipe:
@j-ott
That is hard to say exactly because it greatly depends on your individual smoker, how well it holds an accurate temp, the humidity, etc. The least amount of time I’d plan for is 11 hours total, but you are probably looking at 12 hours, or just a slight bit over.I smoked my first ham yesterday it was about 8 lbs I followed your schedule it took 15 hours to get to 148 I had multiple probes in and around the ham so I trust the temp was right any Ideas why it took so long? holding a steady 190 in the smoker internal only gained 1 degree per hour for the last 3 hours I had a large pan of water in the smoker could the humidity be to high?
Anyhow the ham turned out perfect just wonder why so long -
George T I’ve had 12 hour smoke schedule before. Without a commercial smoker, that can change the amount of humidity in the air, you are in for a long smoke with ham. 14 hours is long but not terrible honestly. The only way to speed it up would be to increase the temp or humidity. Towards the end bumping it up even higher probably wont be an issue. Just don’t raise it too much or too early or you will cook/dry the outside.
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If I’m using the country brown sugar cure and cold phosphate to inject and brine how long do I brine? 24 hrs or does it need to be longer?
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Groucho Smith did you add any cure accelerator? Cabelas90 and blackbetty61 do more with hams than I do. Country brown does not.come with an accelerator though so your gonna need to hold it in a 50%/strength solution for at least a few days to allow the cure to equalize inside the meat
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If I’m using the country brown sugar cure and cold phosphate to inject and brine how long do I brine? 24 hrs or does it need to be longer?
Groucho Smith I recommend holding for a min of 3 days. We inject to 20% then vac tumble and we still hold for 3 days min. We are also adding sodium erythorbate as a cure accelerator and if we cook any sooner than 3 days we will get uncured spots.
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Groucho Smith I recommend holding for a min of 3 days. We inject to 20% then vac tumble and we still hold for 3 days min. We are also adding sodium erythorbate as a cure accelerator and if we cook any sooner than 3 days we will get uncured spots.
Cabelas90
Thanks,
I will purchase some cure accelerator and brine in 50% solution for three days. -
So I got everything from you to do my pig leg,and can’t wait but what I would like to know is if you have someplace on here that tells oz to tablespoons and things I don’t have a scale
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If you go to https://meatgistics.waltonsinc.com/topic/811/additive-conversion-chart you can see the break down on the additives.
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Rlane420 Yes it can be
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Can you enlighten me on what number Excalibur Country Brown Sugar Cure would be for this smoked ham? I was thinking seeing that it is would be hot smoking, that cure#1 would be used?
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I just received all my ingredients that is listed above and injecting today and cooking tomorrow. As I read through here there are conflicting instructions. Do I need to use 1 gallon or 2 for a 24.5 pound ham? I’ve also read instead a overnight hold it’s 3-4 days. I’m cooking on a pellet grill and plan on cooking at 225. The low as it will go is 180. Is that too hot?
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Matt Scoles Which ham cure did you purchase?
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If you used the country brown sugar cure than you need to Use 2 lb of cure to each gallon of water for a 10% pump. For a 24 lb ham you should only need 2.4 lb of the solution. Take the remaining and then use that as your cover pickle. If you are not adding sodium erythorbate you will want to hold it 3-4 minimum probably 5-6 better. It is better to start at lower than 180 but you work with what you have.
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Hopefully you see this in time! I’m curing hams with my high school class. We have the Sweeter than Sweet Cure and Sure Gel. Question 1: Is it going to taste bad without the ham spice? Can we add some spices to it if that’s the case? Question 2: if we mix at a 1.75lb cure to 1 gallon water ratio do we inject to 20% of the green weight or 10%? I’ve read both now as I’ve been researching and I’m panicking as we are doing this tomorrow morning. I thought I knew what I was doing until I found 2 different answers. Whoops!
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Hopefully you see this in time! I’m curing hams with my high school class. We have the Sweeter than Sweet Cure and Sure Gel. Question 1: Is it going to taste bad without the ham spice? Can we add some spices to it if that’s the case? Question 2: if we mix at a 1.75lb cure to 1 gallon water ratio do we inject to 20% of the green weight or 10%? I’ve read both now as I’ve been researching and I’m panicking as we are doing this tomorrow morning. I thought I knew what I was doing until I found 2 different answers. Whoops!
janderson Go here and you will get some of your answers. You don’t have to add the spices, they are not necessary to making ham. It may be a bit not like the ham you get from the store, but you can add the spices when you cook it. Inject to 20% of green weight, the a 50% brine to soak. Here is the link to the ham making page. https://meatgistics.waltonsinc.com/topic/203/how-to-make-homemade-smoked-ham-recipe
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