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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Dry cured ham
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Old 11-13-2012, 06:35 PM   #11
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had some issues with life getting in the way and procurement BUT . . . .


18 lbs'er curing now will continue to post as the process goes. Should be done curing on 01 Dec then on to the smoker

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Old 11-13-2012, 07:49 PM   #12
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Well done!

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Old 11-20-2012, 02:24 AM   #13
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hit it with another does of cure today. Looking good but not much moisture loss yet (a cup at the most). Still have 12 days to go b3for I take it off cure. More updates to follow

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Old 11-20-2012, 02:34 AM   #14
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hit it with another does of cure today. Looking good but not much moisture loss yet (a cup at the most). Still have 12 days to go b3for I take it off cure. More updates to follow
Yes, keep us updated! It sounds so good, and I would love to see more photos.
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Old 11-20-2012, 04:57 PM   #15
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Just overhauled the salt cure ham and forgot to get pics. I'll post some the next time I get the ham out

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Old 11-22-2012, 07:07 PM   #16
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Here she is, probably another 10-14 days in the fridge, then a good rinse cover in black pepper and lard, wrap her in cheesecloth, and hope everything goes well.


image-3275372014.jpg

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Old 11-22-2012, 07:20 PM   #17
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Here she is, probably another 10-14 days in the fridge, then a good rinse cover in black pepper and lard, wrap her in cheesecloth, and hope everything goes well.


Attachment 85115

HELL YEAH!!!

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Old 11-22-2012, 07:38 PM   #18
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HELL YEAH!!!

I checked out your hog killing blog - loved the gumby suit. Wish I'd bought a meat saw, we did it redneck style with an axe. On the plus side, had a friend and his family heirloom scalding tank plus a tractor with a front end loader and a boom pole on the pack.

I've got pics of my pancetta in another thread. Should be smoking bacon today, but I didn't make it to the saw mill for wood yesterday.
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Old 11-22-2012, 07:52 PM   #19
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Punk Domestics has a lot of links to dry/air cured ham recipes and info. Check out also the links to the 2011 "Charcutepalooza" challenge on some food blogs. I've been checking them out over the last few days.

I'm going to give some of therecipes a try, hopefully in the next week or so. I have 4 portioned slabs of pork belly in my freezer.
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Old 11-22-2012, 08:33 PM   #20
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Punk Domestics has a lot of links to dry/air cured ham recipes and info. Check out also the links to the 2011 "Charcutepalooza" challenge on some food blogs. I've been checking them out over the last few days.

I'm going to give some of therecipes a try, hopefully in the next week or so. I have 4 portioned slabs of pork belly in my freezer.
Since I've already completely derailed poor Puumba's thread...

Go for it! Pork belly is an artist's palette. Did you see these lovely numbers?
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