Curing and smoking ham

jlsm · November 2012

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.

The Cen-Tex Smoker · November 2012

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.

billyray · November 2012

@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

The Cen-Tex Smoker · November 2012

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.

jlsm · November 2012

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.

billybon · November 2012

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.

Mighty_Quinn · November 2012

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.

The Cen-Tex Smoker · November 2012

Mighty_Quinn said:

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.

Little Steven · 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

The Cen-Tex Smoker · November 2012

Little Steven said:

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.

Little Steven · November 2012

Did I swear just there?

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