Some Things I Do When I'm Not Posting on CF Numerous Times Daily


Hobby Time.

First things First. Find yourself some green hams and clean them up good. I like 25 pounders, during the cure they will shed about 25% of their weight.



Then you build a suitable box, maple and oak work best but poplar will do. This one is on its 7th year and holds 150 pounds of hams pretty good.




Then you rub them down good with the secret sauce, place in the box, and cover with more curing stuff.








Then, just Shut the box up and wait...




Last edited by HEAD ADMINISTRATOR--Edisto Fisher
Replies


Oh boi...

Seen it all now...

The Head Administer is now advertising he plays with his own meat as a hobby...

Don't go getting bent outta shape, and start calling me salty... I'm just Hamming it up...


RBF


No, many military choose not to vote because they are too lazy to.
Originally posted by Fred67
Interested to see the outcome. How long do they have to cure??

Post up some pics of previous cures, IYDM. Sliced picsthumbsUp

Thanks for posting.
NN
inquiring minds want to know. SECRET SAUCE ?????
Nobody here will tell.


I am fragile.
Not like a flower.
But like a bomb.

22 life's a day
inquiring minds want to know. SECRET SAUCE ?????
Nobody here will tell.


I am fragile.
Not like a flower.
But like a bomb.

22 life's a dayOriginally posted by Off the chain


Ha, that would be a PLUS.

Do ya have to keep that in a temp controlled environment??

Trying to poke the pig, and make em squeal.

NN
Last edited by DoubleN
Salt Curing a Ham is a novel idea now?

WOW....
The reason they lose 25%, is you have to cut off the molded areas.
Interested to see the outcome. How long do they have to cure??

Post up some pics of previous cures, IYDM. Sliced picsthumbsUp

Thanks for posting.
NNOriginally posted by DoubleN



They stay covered in the cure a day and a half per pound, add a day for each day the temp drops under 32 degrees. When they come out of the saltbox they get brushed off well, placed in socks hock down, then hung in my barn to go thru the "sweat" until it gets warmer in the spring and I move them into the cellar.






The metal rectangles above the hams are varmint deflectors.

Last edited by HEAD ADMINISTRATOR--Edisto Fisher
Salt Curing a Ham is a novel idea now?

WOW....Originally posted by Mixed Nutz


Yep, just like someone processing the wildlife they harvest and posting on here or YouTube. Then turning it into Steaks, burger, jerky, sausage, and a variety of other smoked links and more.

Pretty cool, IMO.

NN

The reason they lose 25%, is you have to cut off the molded areas.Originally posted by Mixed Nutz


That's BS, or Pig ****.

RBF hack your login??

NN
Moving right along, around the end of March or by mid April at the latest they have to be moved into a bug free environment. The old guys wrapped them in brown paper and continued the sweat in whatever cool place they had. I have an underground basement where the temp stays in the mid 50's year round. When the larders (thats a lard beatle) come out they go in the cellar. Here is the last one from last year





After they hang and age until the following November or so you can take them down, clean them up, and give them to folks that appreciate that kind of stuff.




Its actually a lot less mold than you might imagine. The weight loss is osmosis actually.