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Thread: Ham

  1. #1
    Boolit Buddy
    Join Date
    Jan 2010


    A couple weeks ago we butchered pigs .
    Now the smoking is all done and it's ham time .

    Ham is my absolute favorite thing in the world .
    This is what I do with a whole ham .

    I'm single so most of the ham will be band sawed
    Into 3/8 thick steaks .
    I'll square the top and set the trim aside , then saw off two or three steaks .
    Then I'll saw out a nice center cut dinner ham .
    But again I'm single so I don't need a 5-6 lb dinner ham
    So I'll saw it in about half crosswise and keep the bigger half with the bone in for my dinner ham
    And slice the other side into steaks .
    And continue on with steaks for the rest .

    And the hock I'll save half of it for ham and beans
    Then bone out the other half add it to my trim pile
    And run it threw the grinder with about 2 lbs of fresh ground shoulder and a tiny bit of added fat And use that for ham loaf or ham pie .

    I'm getting hungry just thinking about it .

    Click image for larger version. 

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  2. #2
    Boolit Master
    Join Date
    May 2014
    How long do you hang your hams after curing?

  3. #3
    Boolit Buddy
    Join Date
    Jan 2010
    I don't make Virginia / country style ham , I do a wet cure with brine .
    So they don't get hung , if the temperature is 40 or so average I'll let it hang for 2-3 days to drip out any excess brine and dry off .
    Otherwise it's just over night .
    Then it's 3-4 hours of heavy smoke followed by 12 hours of light smoke and it's done . And it's all cold smoke .

  4. #4
    Boolit Buddy
    Join Date
    Oct 2009
    Iam with you. Love good smoked salty ham! And bacon! And pork period!

    Sent from my SM-G930V using Tapatalk

  5. #5
    Boolit Buddy derek45's Avatar
    Join Date
    Oct 2010
    opps..wrong thread LOL


    NRA LIFE Member


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