Curing hams



  • How do you use the brown sugar ham cure?


  • Walton's Employee

    @Gene We have a video for this in the works and it should be ready shortly. However to give you a quick breakdown on it you will need an injector, a pickling bucket (or something to hold the pickle in) a container to hold your ham in and some country brown sugar cure. You will dissolve 2 lb of country brown sugar cure in 2 gallons of cold water (we recommend you add 2 oz of California Ham Spice and 1.5 lb of sure gel but those are optional) and pump your ham until it is 20% of its green weight. Then cover your ham in a 50% solution, for example 1 lb of cure to 2 gallons of water and hold it overnight. Place it in a netting and hang in the smokehouse.

    The cooking instructions are
    120° for an hour without smoke
    140° for two hours with smoke
    150° for two hours with smoke
    160° for four hours with smoke
    190° until internal temperature is 160°

    Then put your ham in an ice bath for about 15-20 minutes to bring the temperature down as quickly as possible. Then hold for 2 hours at room temperature before placing in a cooler.

    I hope this helped and if you have any other questions let us know!



  • @Jonathon would I need to hold the ham over night if I vacuum tumble first them pump the brine ,could it go straight to the smoker and would it need a smoke meat stablizer ?


  • Walton's Employee

    @Papa-Al You should inject the Hams first and then vacuum tumble it for the best dispersion of the cure and seasoning. If you are wanting to speed the curing process you should still add a cure accelerator like Sodium Erythorbate and hold it overnight, this will give you the best color to your ham. You could inject with cure and sodium erythorbate, tumble and then go straight to the smokehouse but we would recommend holding overnight to let the cure work in the meat and “burn” it a nice pinkish color. You can add a meat stabilizer but it’s not necessary. Check out our youtube ham video for more tips at https://www.youtube.com/watch?v=5awR77SQmbg


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Recent Posts

  • B

    Hey folks,

    New to the forum and excited to learn! Looking to smoke my first batch of summers on my smoker. I noticed they have strings for hanging, but my smoker is set up more like a traditional barrel grill.

    Questions: If I lay my summers on the grate of the smoker, will the casings burst/burn?

    Thanks in advance!

    read more
  • D

    The article does not cover when to cold smoke a cured ham. I have 16 wild hog hams in brine as of last night. I need to know at what point do I put them in the smoke house for this phase of the process.

    read more
  • @woodduck
    A cure should be used. We’ve updated the recipe above to reflect that.
    @Jonathon was probably just sleeping when he posted this one… haha!

    For this version of Landjaeger, we did actually cook it. It could be made differently, but for our entry level MeatgisticsU course, it’s easier and safer to give instructions on doing a proper thermal processing. (Someday we will have to try to get to doing a completely traditional dry cured version.)

    Smoked Meat Stabilizer and Sodium Erythorbate are similar to each other, but definitely not a replacement for a real cure, like Sure Cure. They simply act as cure accelerators, speeding up the conversion of nitrite in sausage during thermal processing. Using an accelerator (like one of these, or Encapsulated Citric Acid) allows you to skip the holding stage after stuffing and go straight into the smokehouse.

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  • W

    In the ‘Meat Block’ you don’t list using a cure. The packet of Landjaeger seasoning I purchased came with a packet of Cure.

    As this is a sausage that is ment to be consumed without cooking shouldn’t a cure be used. I know you put in the wrap up about using Smoked Meat Stabilizer or Sodium Erythorbate are they equivalent to using a true cure.

    read more
  • @tswohl6
    You shouldn’t have a noticeable difference in stuffing based upon the difference of using a grinder or a bowl chopper.
    Your biggest help in making stuffing easier will be using plenty of water. At least 1 quart per 25 lb meat block, but up to 2 quarts is even better. And, your lean to fat ratio will make a difference. Leaner meat will be harder to stuff while a higher fat content will make things easier. Keep the meat as cold as possible too and that will help make things a little easier to stuff as well.

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  • I would continue to use the grinder and just add a little more water to the mixture and make sure you lube the gasket and you should be good to go. Although you could definitely use the Buffalo chopper and just add ice instead of straight water and that should help.

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