First attempt at curing a ham

[Checkered Past]

I am using my dual probe BBQ thermometer to watch the fridge temp and monitor the ham temp.. I placed the ham in one of my sausage tubs and covered.

I removed the ham to apply the second layer of sugar cure and all seems to be going ok... meaning there were no foul odors or slime on the meat. I drained the liquids that were in the tub and back in the fridge it went.

[Richtee]

I am using my dual probe BBQ thermometer to watch the fridge temp and monitor the ham temp.. I placed the ham in one of my sausage tubs and covered.

I removed the ham to apply the second layer of sugar cure and all seems to be going ok... meaning there were no foul odors or slime on the meat. I drained the liquids that were in the tub and back in the fridge it went.

Never poke meat unnecessarily. The cure is not gonna raise the meat temp. When cooking, leave your probes out until the surface of the meat is HOT.

In this instance, it matters little, as in an injected hunk of meat. But the deal is- you COULD be pushing surface bacteria into the meat.

Don't panic... but it's a bad procedure. Just an FYI

[Richtee]

Oh, I forgot to ask... what seasonings did you use, if any? And how long you into the cure?

[SMOKE FREAK]

Interesting stuff...always something new to learn around here...I love it!

[Checkered Past]

Ok sorry I have been very busy.

I started the curing the ham almost two weeks ago on the 6th. I need to go home and check my references but the equalization process should start in a few days I think.

I injected it with garlic pwdr, onion pwdr and white pepper and the cure/pickle.

I used the dual therm. because the fridge temp reads 32 degrees and the meat temp is at 35 degrees. Posible causes: therm reading incorrectly? or the fact that the meat is in a covered plastic bin? At this point I don't think it matters as long as it stays in the ballpark.

[Richtee]

I used the dual therm. because the fridge temp reads 32 degrees and the meat temp is at 35 degrees. Posible causes: therm reading incorrectly? or the fact that the meat is in a covered plastic bin? At this point I don't think it matters as long as it stays in the ballpark.

Correct, sir. I predict a great ham in yer future!

[Meat Hunter]

Wow, this is a good thread. Can't wait to see the end results on this one.

[Checkered Past]

So I consulted the Morton salt meat curing book and it says the amount of cure time for a non-aged ham is 5 days per inch.

That being said this ham is not equal from all sides of the bone. This is a lower leg section. The thinnest area is 3in. and the thickest is about 8in. from the bone.

When I first injected this I tried to compensate some by injecting into the thickest portion 1/2 way between the bone and the outside of the ham.

So I am thinking that 21 days should be OK and then I can let the salt equalization take place for 14 days.

Checked on it last night and it is still looking good.

[Richtee]

Yanno- you are the second person that read the 5 days thing...Hmmm... looking in my MMCB... top of page 15..."7 days per inch of product thickness..." Oh Hmm OR 2 DAYS PER POUND??? Never seen it stated in weight... I don't like that... because it depends on cure migration rates...which are a direct function of THICKNESS. Weird...

[curious aardvark]

Yanno- you are the second person that read the 5 days thing...Hmmm... looking in my MMCB... top of page 15..."7 days per inch of product thickness..." Oh Hmm OR 2 DAYS PER POUND??? Never seen it stated in weight... I don't like that... because it depends on cure migration rates...which are a direct function of THICKNESS. Weird...

we go over this several times a year rich. On the morton website there are THREE dfferent cure time/thickness guidelines.
General consensus for the rest of the web is 1/4 inch per day and ignore morton :-)

I realise I've come into this a little late - but is the morton smoked cure actually a nitrite bearing cure ?
And if so did you split the total amount of cure for the weight of the ham between the injected portion and the rubbed on portion.
Only concerned because I can see how easy it would be to end up using twice as much cure as necessary and ending up with a lot of unreacted nitrite in the finished product. Which you probably don't want.

Oh yeah - there is a distinct lack of pictures in this thread
Until we see the thing - it's all theoretical :-)

[Richtee]

we go over this several times a year rich. On the morton website there are THREE dfferent cure time/thickness guidelines.
General consensus for the rest of the web is 1/4 inch per day and ignore morton :-)

I realise I've come into this a little late - but is the morton smoked cure actually a nitrite bearing cure ?

I'm thinking it depends upon the size of the meat, basically. Ground, thin and whole... I can see why they can't settle on a number.

TQ has both -trate and -trite, altho the -trate is very low. Still, it's there for a bit of a long haul. Stuff's well thought out...but yes... you must use with care, as with any cure.

[Checkered Past]

Oh yeah - there is a distinct lack of pictures in this thread
Until we see the thing - it's all theoretical :-)[/QUOTE]

Yeah I know but I can tell you this I don't have enough time to make this up
I am unable to post pic's and I am probably skirting on posting but thats the way it goes when you enjoy the hobby of foods and you have dial up at home. If you want to PM me your Cell# I will send you text pic's.

[Richtee]

I am unable to post pic's and I am probably skirting on posting but thats the way it goes when you enjoy the hobby of foods and you have dial up at home. If you want to PM me your Cell# I will send you text pic's.

Allright...f'in for required attitude!

BTW PM'ing my cell number....

[Checkered Past]

That's funny rite there.

I will send the pics. tomm. Rich

[Checkered Past]

Pics

Ok thanks to Richt I will attempt to post a Pic. of the ham if this works I will post the rest. This is all greek to me



If this didn't work advice is welcome