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Author Topic: Country Ham  (Read 2023 times)

BBinMO

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  • New D2 & Bad Old Masterbuilt
Country Ham
« on: December 21, 2016, 10:27:17 AM »
I remember my Grand Dad breaking out his home cured and smoked country ham around Christmas. Quite a strong and salty taste for a little boy but a taste I crave as an adult. I guess at 68 I should be considered an adult.

Has anybody cured and then used their SI to smoke a whole country ham? I have high hopes for this knowledgeable group. I've got the crave on me!
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Bruce in Mid Missouri
Army Vet (Ft. Bragg, Ft. Ord, Ft. Ben Harrison, Ft. Monmouth, AFSOUTH Naples Italy & Augsburg Germany)

Donmac

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Re: Country Ham
« Reply #1 on: December 21, 2016, 11:44:48 AM »
http://pubs.ext.vt.edu/458/458-223/458-223.html

Very informative how-to from Virginia Tech. Looks like they cover everything you need to know about curing a country ham.

Good luck
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Don from New Hampshire, 3D & #1 Owner

BBinMO

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Re: Country Ham
« Reply #2 on: December 21, 2016, 03:32:45 PM »
Don, thanks.  That gives me a place to start. 1-3 full days of smoking in an SI might be a challenge at less than 90 degrees.  I wonder how you would smoke that long and still get some sleep?
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Bruce in Mid Missouri
Army Vet (Ft. Bragg, Ft. Ord, Ft. Ben Harrison, Ft. Monmouth, AFSOUTH Naples Italy & Augsburg Germany)
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