Ham video
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In your ham video you inject the ham then say to leave overnight then smoke it the next day.
In your instructions you say to leave in the cooler for 5-7 days. Might just want to clarify which way you prefer to do it so its not as confusing maybe for some. Using erthorbate i would say 5-7 days but i dont feel like an overnight brine could fully get the job done unless its injected very professionally. -
lamurscrappy Are you saying you inject and leave it 5-7 in a cooler even if you used erythorbate? We have always just done an overnight soak in a 50% strength solution of the cure and never had any uncured sections. Maybe we have gotten lucky the handful of times I have done it?
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Oh, or are you talking about the instructions in the post? Yes, https://meatgistics.waltonsinc.com/topic/203/how-to-make-homemade-smoked-ham-recipe has both in case someone is going to try to do it without injecting, which I don’t recommend. I’ll try to put something in there making that clear that that is an OR not and AND
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Jonathon yea thats what im talking about. It was just a bit confusing on what you inject or not inject. Just didnt want people to get too confused.
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lamurscrappy Appreciate you pointing it out, always can be better and if it was confusing to you then I assume it was confusing lots of people! I put a big header right above saying “If you are not injecting follow the below steps, if you inject you do not need to brine as well. Skip to Holding”
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Yea thats a little less confusing put that way. It was just something i noticed browsing around. Thanks jonathon!
Heres a pic of 10 hogs i got going right now.
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calldoctoday Team Blue Power User Regular Contributors Alabamareplied to lamurscrappy on last edited by
lamurscrappy That’s a whole lotta hog!
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lamurscrappy Question for you, of you dont mind! We were offered a few hogs but we don’t have a place to hang/chill so we would have to hot bone. How much time from the time of the kill (assuming we transport packed with and in ice and the processing room will be around 55 degrees) will we have, or are there too many variables?
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calldoctoday Team Blue Power User Regular Contributors Alabamareplied to Jonathon on last edited by
Jonathon When I used to be able to hunt, I could kill a hog (I usually chose December or January when the temps could consistently be 45 or below), make sure I gutted it & hang an animal in one of my barns that I had beck then for three days, before actually processing it. The trick for me I always thought was getting it gutted out & getting the blood out of it as quickly as possible so the animal could cool down quickly & hose it down with cold water too. That being said, I think you have several days, so long as you keep it fairly cool. We never had any problem at all with three days. I also would just skin mine rather than scrape it & boil it. It was easier I thought & faster. I could skin it to help it cool down & bag it before the hang.
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Jonathon If you 1/4 and put on ice in cooler’s you can get it nice and cold over night buying plenty of time to cut/bone the next day. You could even make a make shift box out of wood. Line with a tarp and lay you carcasses in there and keep plenty of ice on them.
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Jonathon very quickly is the answer. True hot boning needs to have the animal cut up within 90 to 120 minutes after slaughter and into the freezer. If you go too much longer then that it will go into rigor (which isnt as bad for a hog as it is beef) and then if you cut it and freeze it the muscles will have no time to relax and will be pretty tough pieces of meat. If your just doing sausage not a big deal but your whole muscles for roasts or chops/steaks will suffer. You also need to cool it down properly with hot boning or you run the risk of cold shortening. Realistically my opionion is if you cant get it cut up within 2 hours post slaughter you need to chill it and let it rest for at least 36 hours after slaughter. Which could be any suggestion you see or use to keep the carcus cold. If it cant be in a walk in cooler with air flow i highly do not recommend you use water for cleaning or cooling. Just use a towel with water/vineger to clean it.
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lamurscrappy Thank you, we were going to do one here but we are inspected because of the cheese and we don’t want to deal with hanging anything in the same cooler where we store the cheese.
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Jonathon no problem! Btw i switched to waltons seasonings last year for a bunch of my stuff. I just switched over to using your ham spices as well. They work out pretty tasty!
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to lamurscrappy on last edited by
lamurscrappy I’m fixing to cure and smoke 8 hams. It looks like you have it nailed down. I would sure like to hear about your process from the cure process to the holding time to the smoke schedule. This will be my first time trying this myself. If you don’t mind taking the time to do it I would really appreciate it. Thanks.
