The hogs are in trouble now!

[myfriendis410]

JESSE! THE HAM THREAD NEEDS TO BE A STICKY!! Thanks, man. If I use caps it's louder.

Dan: I've done TQ twice now and it works quite well. The sugar is dextrose (I think) and is supposed to help in the cure. Nice pink color, good flavor and texture with a six day brine using your seasonings and pumping it into the ham. We've already talked about how I smoke it (410 style, haha) and the texture is very like prosciutto after it's done. I like ham flavor and smoke, that when you pop it in your mouth it blows the top of your head clean off. If it don't look like a Hershey bar it needs more time.

 

[ltdann]

Whats your TQ formula?

I've got a bag here and it tells me 1 cup TQ/4 cups of water. Thats 12 cups of TQ for 3 gallons, or 3 bags or 6 lbs of Tq for 3 gallons. 1 bag per gallon. Check my math but that seems like an awful lot of TQ.

Typically, two 11 lb hams need around 2 1/2 to 3 gallons of brine to fully cover the meat.

DD says 1/2 lb per 3 gals. What say you?

 

[DirtyDave]

Whats your TQ formula?

DD says 1/2 lb per 3 gals. What say you?

I use 1lb per 3 gallons. (its a 2lb bag, so I use half the bag)
My first ham I used the whole 2lbs in 3 gallons and it was too salty for me. I cut it down to 1lb, or half the bag, and its perfect.
Tenderquick is a mixture of salt, dextrose, nitrates, etc, so it works pretty much the same as the instacure

 

[ltdann]

I use 1lb per 3 gallons. (its a 2lb bag, so I use half the bag)
My first ham I used the whole 2lbs in 3 gallons and it was too salty for me. I cut it down to 1lb, or half the bag, and its perfect.
Tenderquick is a mixture of salt, dextrose, nitrates, etc, so it works pretty much the same as the instacure

That seems more reasonable than the directions on the bag. Thanks!

 

[asaxon]

Thanks Ltdann. I'm definitely going to try this with the next hog we shoot, hopefully early Sept.

 

[myfriendis410]

I confess I would have to look at my notes. I don't remember. I seem to remember I used the whole bag in 3 gallons and added some other stuff. The last two hams I used legg cure and salt/sugar with spices. They turned out just as well. I couldn't tell if the dextrose made any difference.

 

[ltdann]

The quest for the perfect ham continues!

Andy'll have a tough time pleasing the Admiral after italy. A good thing his rakish good looks will save the day!

 

[lmjpsl]

Since the conversation is about making ham and prosciutto, I'll add my question. I'm on the quest of making a "curing chamber." I've seen in a forum on JHO how some have used a refrigerator but I can't find any threads about it using search . I am researching it on the web now. Does anyone have input on how to make a homemade curing chamber?

 

[ltdann]

You mean like a drying/dehumidifying chamber? Something for maybe, a dry, pressed ham? or a semi-dry or dried sausage?

http://www.sausagemaker.com/tutorials/chamber/curing_chamber.html

Below is the de riquer book for the expert.

Charcuterie: The Craft of Salting, Smoking, and Curing

http://www.amazon.com/gp/product/0393058298/ref=s9_ps_bw_ir05?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-7&pf_rd_r=0M4CMJK0E19PY6MHM360&pf_rd_t=101&pf_rd_p=490891951&pf_rd_i=283155

And good info here:

http://curedmeats.blogspot.com/

 

[lmjpsl]

Thank you, LTDann. I'm now in search of an upright freezer instead of a refrigerator. A freezer should work better for me because of not having to cut through panels. It will be a good project.

 

[ltdann]

Thank you, LTDann. I'm now in search of an upright freezer instead of a refrigerator. A freezer should work better for me because of not having to cut through panels. It will be a good project.

de nada. I wanted to do this myself, but some of the sausage's and pressed hams i wanted to try required 3-6 months under controlled conditions. Just a bit too much work and electricity for me.

There's a reason some of those designer deli meats cost so much!

 

[lmjpsl]

I understand now, too, why many meats cost so much. I like the challenge, though. I would say the ultimate challenge for this type of endeavor is prosciutto. My entire family likes it, and it's very expensive. For me it will taste even better from a hog I've gotten and cured a leg into prosciutto.

 

[inchr48]

I'll have to check my notes as well. I make a more concentrated brine for pumping (I have Morton's meat pump), and a less salty brine for soaking the hams in. I dissolve the TQ in warm water (about 1/3 of the water I expect to use), then add the rest of the water cold. I'm doing my work in Jan or Feb, and use a food grade 30 gal plastic drum in my "Milk House".

Once brining is complete, I soak the hams in fresh water for 24 hours to take some of the saltiness away. Air dry for 24 hours, then into the ham socks and the smoker.