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Official 2017 Easter Ham Thread. Membership is open.
Posted on 3/24/17 at 10:05 pm
Posted on 3/24/17 at 10:05 pm
Plan:
Order/obtain a fresh pork shoulder.
Wet cure said shoulder for maybe a week.
Smoke the cured ham for Easter Sunday.
Difficulties:
My store doesn't always have pork shoulders.
I've never wet cured anything.
I'm not sure if I have enough room in the fridge for the week.
Anyone else want to do this with me?
Order/obtain a fresh pork shoulder.
Wet cure said shoulder for maybe a week.
Smoke the cured ham for Easter Sunday.
Difficulties:
My store doesn't always have pork shoulders.
I've never wet cured anything.
I'm not sure if I have enough room in the fridge for the week.
Anyone else want to do this with me?
4
Posted on 3/24/17 at 10:08 pm to Btrtigerfan
Uuuuuuhhhh
I need some help here
Shoulder and ham are on opposite sides of the pig
I need some help here
Shoulder and ham are on opposite sides of the pig
Posted on 3/24/17 at 10:09 pm to Rouge
quote:
Shoulder and ham are on opposite sides of the pig
So, you believe me when I say I've never done this before?
Posted on 3/25/17 at 5:57 am to Btrtigerfan
Smoke the shoulder for a pulled pork sandwich. Cure & smoke the ham for sliced ham.
Posted on 3/25/17 at 7:34 am to Btrtigerfan
Order pink curing salt now. Hard to find in stores but Amazon has it. That is what gives it the right color and texture.
I think Virtual Weber has instructions on this. Check Michael Ruhlman too. My neighbor did it a couple years ago, and I loaned him the pink salt. Was okay. Is questionable if worth the effort. Temp must stay in a certain zone during the multi-day cure.
You are right about it being hard to find a "fresh ham" to cure and smoke. I rarely see them in local stores. Easter time may be the only time they show up, and even that is not dependable.
I think Virtual Weber has instructions on this. Check Michael Ruhlman too. My neighbor did it a couple years ago, and I loaned him the pink salt. Was okay. Is questionable if worth the effort. Temp must stay in a certain zone during the multi-day cure.
You are right about it being hard to find a "fresh ham" to cure and smoke. I rarely see them in local stores. Easter time may be the only time they show up, and even that is not dependable.
Posted on 3/25/17 at 9:19 am to Twenty 49
Cure #1 (pink salt) can be purchased at Oak Grove Smoke House in Prairieville. To cure a whole ham takes a long time. Check out smokingmeatforum its a great web site and can offer good advise on cure and smoking.
Posted on 3/25/17 at 10:55 am to Btrtigerfan
Go to Iverstine's Butcher. They will cut you one fresh.
Posted on 3/25/17 at 11:13 am to bosoxjo13
that's where I'd go also
OP give it a shot and see how it comes out
I'd definitely have a chisesi ham ready for back up though
OP give it a shot and see how it comes out
I'd definitely have a chisesi ham ready for back up though
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