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Curing and smoking ham

For those who have cured and smoked their own hams, have you soaked it in water for 24 hours after the cure? I know Ruhlman doesn't recommend it with ham, but I've seen others who do. If you followed Ruhlman, was it salty? I have a half in cure right now, though it won't be ready for smoke until Monday or Tuesday. 

Also, has anyone smoked without the glaze that Ruhlman recommends? I know some folks do it with precooked. Just wondering if anyone has fixed a home-cured ham both ways and which was better. 
*******
Owner of a large and a beloved mini in Philadelphia
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Comments

  • I did not and it was not too salty. His bacon is for me though (and I love salt) so I'm soaking my next round of bacon. 

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  • billyraybillyray Posts: 1,120

    @The Cen-Tex Smoker I've got 2 bellies hat I will pull in a couple days. How saltly was yours? I need to decide to soak in water or not.

     

    Thanks, Bill

    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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  • billyray said:

    @The Cen-Tex Smoker I've got 2 bellies hat I will pull in a couple days. How saltly was yours? I need to decide to soak in water or not.

     

    Thanks, Bill


    They were fresking salty. I did the salt box method though and I bet that had something to do with it. I'll measure next time and see how that does.

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  • jlsmjlsm Posts: 843
    I used the measured cure on the bellies. Mine weren't too salty, but I rinsed for a good 10 minutes or so and really rubbed the surface. 
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • billybonbillybon Posts: 185
    billyray said:

    @The Cen-Tex Smoker I've got 2 bellies hat I will pull in a couple days. How saltly was yours? I need to decide to soak in water or not.

     

    Thanks, Bill

    I usually soak my cured pork belly before smoking. However, the last time I failed to do the soak and was not happy with the saltiness of the finished product. To compensate for the excessive salt, I had to soak the smoked sliced product just prior to the final cooking. This has reduced the saltiness to a tolerable level without hurting the overall flavor of the bacon.
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  • jlsm said:
    I used the measured cure on the bellies. Mine weren't too salty, but I rinsed for a good 10 minutes or so and really rubbed the surface. 

    that sort of what I do to and never a complaint of too salty...i don't even rinse for nearly 10 minutes...just a thorough rinse, I'll rub any excess cure off, if any...usually all liquid when done.
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  • jlsm said:
    I used the measured cure on the bellies. Mine weren't too salty, but I rinsed for a good 10 minutes or so and really rubbed the surface. 

    that sort of what I do to and never a complaint of too salty...i don't even rinse for nearly 10 minutes...just a thorough rinse, I'll rub any excess cure off, if any...usually all liquid when done.
    I'll be doing it this way from now on. If I say it's too salty, it would injure the mouths of most others who tried it.

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  • Little StevenLittle Steven Posts: 27,270
    edited November 2012

    CT, Too funny. I was in my local Indian place with one of my guys a few weeks ago. My little buddy Sassik (the owner) brings out a plate of these salted chilis. My guy starts crying and I made a face that made him thinks he burned me. He always puts extra chili on my stuff. I said no it's just too damn salty! It was. I hate salt

     

    Steve 

    Caledon, ON

     

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  • CT, Too funny. I was in my local Indian place with one of my guys a few weeks ago. My little buddy Sassik (the owner) brings out a plate of these salted chilis. My guy starts crying and I made a face that made him thinks he burned me. He always puts extra chili on my stuff. I said no it's just too @#!*% salty! It was. I hate salt

     

    I'm a junkie for it.



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  • Did I swear just there?

    Steve 

    Caledon, ON

     

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