Richtee Posted October 27, 2012 Posted October 27, 2012 A little nitrate/ite project for you guys… LOL! Here's one package of two... 4 hams total. http://i471.photobucket.com/albums/rr72/esalink/2012%20Hams/2012Picnics1.jpg Country cured hams on the way. First some trimming was required to get a more uniform "ham" shape. The butcher left alot of "flap meat" on these… it's OK…makes great sausage :{) http://i471.photobucket.com/albums/rr72/esalink/2012%20Hams/1026121652.jpg http://i471.photobucket.com/albums/rr72/esalink/2012%20Hams/1026121654.jpgOK…pump level of 10% by weight, 200 PPM cure each hunk is about 10 pounds so each one gets a pint of cure injection, which contains .52 Oz Cure #1, or 15 grams per pint. (Sodium nitrite) http://i471.photobucket.com/albums/rr72/esalink/2012%20Hams/1026121649.jpg Made up the dry cure portion- 1 teaspoon (6 grams) cure #1 and 1 teaspoon (6 grams) cure #2. (sodium nitrate) The cure #2 is important because this is a longer curing time deal. In addition I added 5 tablespoons canning salt, 1 tablespoon CBP and .5 tablespoon onion powder. And to balance the salt…5 tablespoons brown sugar. Half of this mix was applied to the ham and it was wrapped tight in plastic wrap. Gotta keep track of which mix is left for each ham to be applied in a week or so. I am going with just 2 applications of cure because these are smaller by about half from a true hind ham. http://i471.photobucket.com/albums/rr72/esalink/2012%20Hams/1026121713.jpg So this is about a month and a half project. I don't want to hear any more whining on the drying time of a shell...OK?
TheSidewinder Posted October 28, 2012 Posted October 28, 2012 Mmm mmm! That looks good already! Keep us posted.
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