raider2119 I still havent had time to try this but I am absolutely going to be giving this a try in the next month or so. I’m just not sure I am going to be able to find the Yellow Pea, I think I have a local place that will have it but we will see!
First time doing ham
Hey all, need some help! Got a hog back from slaughter and had the processors cut the hams in half for me, so I now have four 12 pound hams in my freezer. I volunteered to make a ham for Christmas dinner, so I can’t mess it up!
I won a Bunzl giveaway contest on Facebook for a curing packet and some other items, but the curing packet was busted open in the box. I have a few pounds of cure #1 on hand, and of course water, purified sea salt, and various sugars. For a ham, what is the proper ratio of cure salt to meat by weight, ratio to water? I make bacon several times a year from a fresh belly so if it is the same, I’m golden. But being a thicker, stockier primal, and with a bone, I’m not sure. I’ve been a retail meat cutter for 4 years and have yet to have a customer or coworker ask how to make a ham, so this is virgin territory for me.
Also, I recalled reading years ago that using juniper berries is fantastic in curing a ham, so I bought some from work and hope to use them somewhere along the line as well if I recalled that information correctly.
fallis10 Walton’s makes a great ham cure that we have used several times, Country Brown Sugar. When I used to make my own cure, if I remember correctly, I was using a ratio of about 1:1 Pickling Salt & Sugar or Brown Sugar. I often deuced mine up with Maple Syrple, Muscadine Wine, etc. I would boil the brine first, often times with extra herbs too & then let it cool completely before putting the ham to the brine. I would also inject mine, on top of the brine to help get the brine deeper into the main vein quicker. The brine total amount & time depended on the ham size, but the time was usually about 5 to 8 days, kept ice cold in the refrigerator. Then slow smoked with the woods of your choice. Wishing you the best on your endeavor, I am sure it will work out well.
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
fallis10 calldoctoday has you heading in the right direction. I use to make my own cures for ham and turkey and have had great luck with the Walton’s ham and turkey cures. I would recommend injecting to get the cure deep into the meat and near the bone. It will speed up the process a bit and get a uniform cure into the meat. Walton’s has some good videos on the whole process.
calldoctoday injection was the plan, glad I wasn’t alone in that. I’m trying to make my own curing brine as I already have the large selection of ingredients but I don’t know what ratios for ham. Do you have any advise for that?
johnsbrewhouse Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning last edited by
fallis10 I use 1/2 cup Kosher salt to 1 gallon of water for my brine, with 1/4 teaspoon per lb. of meat of sure cure. You can use up to 1 cup of salt in the brine, I personally like a less salty ham. I also use 1/2 to 1 cup of brown sugar and then package ham spice. I currently have AC Legg here now. I believe it’s 8 ozs. per gallon. I don’t inject my hams though you can, mine sit in the brine for 14 days, then get rinse and equalize in water for 1 day then off to the smoke.
fallis10 I think johnsbrewhouse has you on the right track. Although, if I recall when I used to make my own before switching to Walton’s, I would do one cup Pickling or Kosher Salt with One cup of Packed Brown sugar to every gallon of water. I sometimes would mix it up a but & substitute some of the liquid for other liquids (not a bunch of whiskey or anything like that, just a bit if you are doing that), sometimes add some other herbs, etc. Boil the liquid with the solids for a few minutes until you get everything broken down as just liquid. Let it cool completely, then add the brine mix to the ham in the bucket. I would inject mine too to help get that brine or other flavors deeper into the meat faster. Brine for 5-8 days & usually about 6-7 is a plenty. Then rinse, dry, & go to smoking.