Smoked and Cooked Ham

Smoked and Cooked Ham

MeatsMetricUS
ham5-8 kg11.0-17.6 lb.
Instructions
  1. Making Brine:
    Salt: 0.6kg (1.6 lb)
    Cure #1: 120 g (4.2 oz)
    Sugar: 42 g (1.5 oz)
    Cold water 3.8 l (1 gal)
  2. Pump ham with 60º SAL brine (combine water, salt, Cure #1 and water together). Percent injection: 7%. The weight of cover pickle: 40% in relation to meat’s weight.
  3. Immerse pumped ham in cover pickle for 10-14 days at refrigerator temperature. Overhaul (turn around) hams every few days.
  4. Soak for 3 hours in cold running water. Rinse in lukewarm water (86 - 104º F, 30 - 40º C), using a brush to clean the surface.
  5. Hang or place on a screen for 12 - 24 hours to dry.
  6. Stuff in netting.
  7. Smoke with warm smoke (86 - 104º F, 30 - 40º C), for 4 hours until skin develops light yellow - light brown color.
  8. Insert ham into boiling water and keep boiling for 15 minutes. Lower water temperature to (176-180º F, 80-82º C) and continue cooking until the internal meat temperature becomes 154-158º F, 68-70º C. A rule of thumb calls for 50 minutes cooking for 1 kg of ham.
  9. Place on shelves/screens to cool down.
  10. Keep refrigerated.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages