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Home Curing Ham

ChubbsChubbs Posts: 4,791
I have a 12.2 lb bone in ham shank that I need to cure. I am planning to go with Charcuteries basic dry cure and use 2 oz per 5 lbs. Few questions. First, it seems like a very little amount of cure for this huge hunk of pork. Should I try the salt box dredge instead? Second, I can't seem to find anything in the book to tell me a guideline for curing time. Anyone have any suggestions? Third, the piece of meat is so large I can't find bags or food safe containers to store it in fridge. I welcome any advice
Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Comments

  • Doc_EggertonDoc_Eggerton Posts: 4,222
    Please show pics.  I have only done the cured loin to make Canadian Bacon, and find that a long cure is better than a short cure.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • ChubbsChubbs Posts: 4,791
    Will do, Doc. I have cured my own bacon several times. Have 16lbs going right now. First time doing something else. Will definitely take pics of process.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • TFolsTFols Posts: 196
    @Chubbs , I don't know about cure times but as far as bags go I just brined a 13.5lbs in a Ziplock 2gal freezer bag.
    Bloomfield, NJ
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  • ChubbsChubbs Posts: 4,791
    @Nola, @CT, @U_Tarded?? Any thoughts? Anyone else?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 12,411
    edited March 2013
    Chubbs said:
    @Nola, @CT, @U_Tarded?? Any thoughts? Anyone else?

    We've done the wet cure ham from thta book twice. By far the best ham I have ever had. Haven't done the dry yet so dont have experience there. Sure the times aren't in the book? Seems odd that it wouldn't be in there.

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  • egger aveegger ave Posts: 580
    This one works for me every time. 

    1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"
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  • U_tardedU_tarded Posts: 1,253
    Sorry man no dry cured ham yet just bacon and panchetta done here but I'm gonna watch this because I want to get into some of the larger longer cuts
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  • nolaeggheadnolaegghead Posts: 13,461
    edited March 2013
    Sorry Chubbs, I've done pastrami, Montreal brisket, duck prosciutto, cured steelhead, cured salmon, bresaola, bacon and pancetta....but never a ham.  I read the dizzypig wet cure recipe and like how it sounds.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • egger aveegger ave Posts: 580
    http://curedmeats.blogspot.com  Great reference for cured meats. I started curing meats because of my health issues now I do it because home cured meats taste so much better.
    1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"
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  • ChubbsChubbs Posts: 4,791
    Alright, well I will be the guinea pig and document with photos!
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • egger ave said:
    http://curedmeats.blogspot.com  Great reference for cured meats. I started curing meats because of my health issues now I do it because home cured meats taste so much better.
    amen. We just had store bought bacon for the first time in months (we were out of home grown- poor planning). 4 pieces were left over. that never happens with 2 teenaged boys in the house. Blech. never again

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  • ChubbsChubbs Posts: 4,791
    If I wet cure, does the container the ham is in need to be sealed, or can it be a large bowl uncovered?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • nolaeggheadnolaegghead Posts: 13,461
    It doesn't need to be covered..or cover loosely with some saran wrap or foil (keep foil out of brine!).   Wet cure is a lot more forgiving - more even cure in a shorter amount of time.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • ChubbsChubbs Posts: 4,791
    It doesn't need to be covered..or cover loosely with some saran wrap or foil (keep foil out of brine!).   Wet cure is a lot more forgiving - more even cure in a shorter amount of time.

    Last question and I am off. All I have large enough to hold the meat and cover it in water completely is a plastic storage bin. It has never been used. You think this is fine to use?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • U_tardedU_tarded Posts: 1,253
    Chubbs said:



    It doesn't need to be covered..or cover loosely with some saran wrap or foil (keep foil out of brine!).   Wet cure is a lot more forgiving - more even cure in a
    shorter amount of time.






    Last question and I am off. All I have large enough to hold the meat and cover it in water completely is a plastic storage bin. It has never been used. You think this is fine to use?

    Do it, give it a good scrubbing you'll be fine

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  • ChubbsChubbs Posts: 4,791
    Done, thank guys. I will post pics later on. Pretty egg cited about this
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • nolaeggheadnolaegghead Posts: 13,461
    "egg cited" hyuk hyuk....you're hammin' it up ;)
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • ChubbsChubbs Posts: 4,791
    Yep, literally hammin it up. 8-}
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • We bought a brining bag for $2-3 and placed that in a cooler with ice for a week.

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  • ChubbsChubbs Posts: 4,791

    We bought a brining bag for $2-3 and placed that in a cooler with ice for a week.

    Well that would have been too easy CT!! I thought about that after I loaded the thing in the plastic container. I hope I survive!
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • egger aveegger ave Posts: 580
    edited March 2013
    My next batch of Canadian Bacon is curing in an XL zip lock bag in the refrigerator now. I use a Tuperware container with a snap on lid for hams. I use about one gallon of cure for each batch.
    1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"
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  • nolaeggheadnolaegghead Posts: 13,461

    We bought a brining bag for $2-3 and placed that in a cooler with ice for a week.
    That's a good idea - the ideal corning/brining temp is 38.  My fridge is 32.5.  A cooler would be pretty easy to keep a little warmer temp, plus you don't have to clear out space and gross out your spouse.....winning
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • ChubbsChubbs Posts: 4,791




    We bought a brining bag for $2-3 and placed that in a cooler with ice for a week.

    That's a good idea - the ideal corning/brining temp is 38.  My fridge is 32.5.  A cooler would be pretty easy to keep a little warmer temp, plus you don't have to clear out space and gross out your spouse.....winning


    Fortunately mine goes in the beer fridge. Curing meats and booze inly. Wifey only drinks wine so as long as I don't have meat curing in her wine fridge I think I am good!!
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • nolaeggheadnolaegghead Posts: 13,461
    Good deal, Chubbs.  I have the same deal...problem is there's almost no space anywhere....have my new trusty Pelican cooler that I think I'll start using for brining.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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