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View Full Version : Anyone ever cure & smoke a ham?


Patty in Wisc
12-08-2010, 09:01 PM
We are picking up a 19 lb fresh hind pig leg this Fri. It will then go into a bucket of water w/ salt, sugar, some spices & sodium nitrite for 8 days of curing. Then, on Christmas Eve I will slow cook & smoke on the grill for 5- 8 or more hours, using apple wood for smoke.
I found a recipe online for glazing that sounds really good....has 1/4 cp whiskey & jar of apricot preserves in it. Can't wait!!

Moonshiner
12-08-2010, 09:31 PM
I once cured a ham from smoking. Bad actor, bad habit!

Bob
12-09-2010, 04:24 PM
Back in High School I cured and smoked........ skip it!:ha:

Patty in Wisc
12-12-2010, 10:32 PM
2 days into curing. In a 6 gal bucket in fridge with water temp about 35*F. Temp MUST be below 40. Power went out last night from storm/blizzard but came back on few hours later - whew.
Have to weight down the roast - salt water makes it want to float.
Should I use papers or pipe to smoke it? :)

Moonshiner
12-13-2010, 11:10 AM
2 days into curing. In a 6 gal bucket in fridge with water temp about 35*F. Temp MUST be below 40. Power went out last night from storm/blizzard but came back on few hours later - whew.
Have to weight down the roast - salt water makes it want to float.
Should I use papers or pipe to smoke it? :)

I'd go bong. Lasts longer.

If you had a blizzard outside, why not just put it in the garage?

Patty in Wisc
12-13-2010, 12:27 PM
The garage is heated. It's in fridge in garage. I'm sure if power wasn't on now, the brine would still be in 30's. With the low temps outside - wind chill -20 F, I could always set bucket outside for a few minutes.
5 1/2 days to go. Hmm, maybe I'll go bong :)