The Cure That'll Ale Ya 2015

NPHuskerFL

Started this out almost 2wks ago. My boss requested I cure one for his family too. 
Began with a pretty basic wet cure. Similar to the first one I did last year about this time. 


Two Fresh Hams. Each around 21#-22#


Trimmed and vac saved the cracklins from each one. 


No room in either of my coolers so off to the shop I went. 


My Boss's initials just so happens to match The Dead Kennedy's so....  

Cured for 11 days, rinsed and refrigerated another few days. 
Brought mine home on Christmas Eve.  My last call was too close to pass up one of my favorite local breweries.  So I stopped in & got a couple of Growlers. Took a load off and chatted with the Brewmaster.  This one is Riverside Red Ale. 


Using RW & Sugar Maple Chunks. 


Ham is in the egg. 


Stoker Is set-up. 


I'll update this post later. Thanks for looking. 

SGH

@NPHuskerFL
Standing by for the finale brother Husker. I have 228 pounds of pork curing that is going to have to spend a few extra days in the cure due to the humidity being between 90%-100% since I started. I had originally planned on pulling it and putting it in the smokehouse on Monday, but it looks like it will go in at the earliest this Wednesday when the temp and humidity drops a little. 

Chubbs

Love your posts Blake. That's all. Thanks

NPHuskerFL

@SGH Agree on the extra cure time Scotty. It has been hitting the upper 80s w/ Cray Cray humidity. Very muggy. 
@Chubbs Thank you for that. I was contemplating not posting this at all. I had a recent conversation with a friend and forum member alike. Basically I wonder sometimes if we've just seen and done so much that our posts become stagnant. Thus I haven't posted like I used to. I like seeing the new blood (newbies) posts. I'm glad you enjoyed it my friend. 

bud812

Is it done yet ????

ryantt

Excited to see the finish.  

NPHuskerFL

bud812 said:

Is it done yet ????

Nope. That gif of the Stoker was taken moments before I posted it. 

ryantt

How long a cook will this be and at what temp do you expect to pull the ham off.  I'm guessing 160ish.  I have a half ham to do in the morning and guessing on 8-9 hrs. 

DMW

Looks great Blake, I'm sure it will turn out great. Been awhile since I've cured a green ham, might have to do one for Easter this year.

NPHuskerFL

Thanks @DMW Thank You. & Ya Definitely man. It's well worth the time invested as you already know. 
@ryantt pulling at around 155℉-160℉ ish. Probably around 10-13 hrs. Will begin first glazing about a hour before the finish mark. 

blind99

@NPHuskerFL appreciate the post - most of us will never cure and smoke something like that. And I always appreciate a gif!  Merry Christmas!

NPHuskerFL

Good Morning. 


The color is there and it has maybe 45 minutes left. 


1st glaze application.  
Went with a Bourbon-Peach Glaze (my recipe).



More to come. 

northGAcock

What an outstanding post. A thing of beauty. 

NPHuskerFL

Thank you @northGAcock

NPHuskerFL

Lili Ann. Photobomb level. Expert.  

johnmitchell

I know its been said before... But I will say it again, love your posts.. 

theyolksonyou

Anticipating the sliced pics. I may follow @dmw lead and do this for Easter. Never done a ham start to finish. 

NPHuskerFL

theyolksonyou said:

Anticipating the sliced pics. I may follow @dmw lead and do this for Easter. Never done a ham start to finish. 

Whoopsydaisy my bad!  Literally sliced it up, ate a few slices, vac saved in portions along w/ the excess glaze. This was my best one yet and the glaze really made it pop. 
Here's what's left of the bone  

BigGreenGator

northGAcock said:

What an outstanding post. A thing of beauty. 

What he said and everybody is thinking

NPHuskerFL

Thanks everybody I appreciate all the kind words. I truly enjoy cooking & learning new techniques and methods. Enjoy the journey. Cheers friends. 

ryantt

That is a thing of beauty.  I can't imagine how good it must have tasted. 

Hi54putty

Excellent