|
Joined: Feb 2002
Posts: 3,610
Campfire Tracker
|
OP
Campfire Tracker
Joined: Feb 2002
Posts: 3,610 |
Anybody know how to salt cure and smoke fresh .......pork?.....
B.C. don't matter.............Laffin!
|
|
|
|
Joined: Mar 2002
Posts: 1,415
Campfire Regular
|
Campfire Regular
Joined: Mar 2002
Posts: 1,415 |
Know how to salt cure......don't smoke. What piece of hog meat are you curing? Ham? Sides?
|
|
|
|
Joined: Feb 2002
Posts: 3,610
Campfire Tracker
|
OP
Campfire Tracker
Joined: Feb 2002
Posts: 3,610 |
I've got it all from the nose to the tail.
B.C. don't matter.............Laffin!
|
|
|
|
Joined: Mar 2002
Posts: 1,415
Campfire Regular
|
Campfire Regular
Joined: Mar 2002
Posts: 1,415 |
Well, there's been plenty of talk about how to cure a ham...shoulder would be the same. I pack mine down in a salt box and leave them there for 3 weeks or so..depending on the weather. Pull them out and rinse off and cover with borax and let age. Usually sack them to keep the skippers out. Sides can be salted also but usually just put them on a bench or table and rub them down, let sit for 4 or 5 days. Rinse off and let age for a while...not too long as the sides will get strong fast. Trimmings can go into sausage...everything else, ribs, chops, etc. get packaged and put in the freezer. Can add some sugar if you like that..smoking is really to keep the skipper off but some folks like the flavor. You can get a cure mix from Morton that has directions. Not sure what else you need to know.
Elwood
|
|
|
|
Joined: Feb 2002
Posts: 3,610
Campfire Tracker
|
OP
Campfire Tracker
Joined: Feb 2002
Posts: 3,610 |
I'm guessing some kind of bug, but what is a "skipper"
B.C. don't matter.............Laffin!
|
|
|
|
Joined: Mar 2002
Posts: 1,415
Campfire Regular
|
Campfire Regular
Joined: Mar 2002
Posts: 1,415 |
I'm guessing some kind of bug, but what is a "skipper" A fly-like insect that has ruined more hams that Hormel. They will eat into a ham/shoulder and lay eggs...the new ones ruin the ham. My grandfather always made up a mixture of salt, sugar, red pepper, etc. and rubbed on his hams. He said the red pepper was to give the skippers heartburn. Smoking might keep the skipper off...sacking will for sure. Here...read this: http://www.britannica.com/EBchecked/topic/547706/skipperElwood
Last edited by elwood; 11/21/12.
|
|
|
|
Joined: Aug 2002
Posts: 19,134 Likes: 6
Campfire Ranger
|
Campfire Ranger
Joined: Aug 2002
Posts: 19,134 Likes: 6 |
If you can figure out where to do it, you need to stick a knife point into the joint of the shoulder and ham, depending on how you cut them. Then work salt in there. They can sour if no salt reaches them. miles
Last edited by milespatton; 11/21/12. Reason: change them to then
Look out for number 1, don't step in number 2.
|
|
|
|
Joined: Mar 2002
Posts: 1,415
Campfire Regular
|
Campfire Regular
Joined: Mar 2002
Posts: 1,415 |
If you can figure out where to do it, you need to stick a knife point into the joint of the shoulder and ham, depending on how you cut them. Then work salt in there. They can sour if no salt reaches them. miles Miles: Very true. I've been thinking about using a brining needle and shooting some salted water into the joint area. Usually, if you lose a ham its because the cure didn't get deep enough... Elwood
|
|
|
|
Joined: Feb 2002
Posts: 3,610
Campfire Tracker
|
OP
Campfire Tracker
Joined: Feb 2002
Posts: 3,610 |
I've got this............. And this.............. Let the practice begin...........
B.C. don't matter.............Laffin!
|
|
|
|
Joined: Feb 2002
Posts: 3,610
Campfire Tracker
|
OP
Campfire Tracker
Joined: Feb 2002
Posts: 3,610 |
BTW, you skinning or scraping?...............
B.C. don't matter.............Laffin!
|
|
|
|
Joined: May 2004
Posts: 10,883 Likes: 1
Campfire Outfitter
|
Campfire Outfitter
Joined: May 2004
Posts: 10,883 Likes: 1 |
We always scalded and then scraped ours, and then use a blowtorch to get the last few hairs off the head and other areas.
Skippers are maggots.
You need to work the salt into the hams until your hands are about raw. There was another thread on this about a year ago with a great deal more detail.
|
|
|
|
Joined: Feb 2002
Posts: 3,610
Campfire Tracker
|
OP
Campfire Tracker
Joined: Feb 2002
Posts: 3,610 |
I've always skinned so will roll with what i got. Two quarters from a small hog killed yesterday. Rubbed down with salt cure............... Now in the fridge for a week. Any/all comments/suggestions welcome?.................
B.C. don't matter.............Laffin!
|
|
|
|
597 members (1badf350, 10gaugemag, 10Glocks, 01Foreman400, 160user, 06hunter59, 63 invisible),
18,676
guests, and
1,269
robots. |
Key:
Admin,
Global Mod,
Mod
|
|
Forums81
Topics1,194,970
Posts18,539,871
Members74,052
|
Most Online20,796 04:44 PM
|
|
|
|