Fresh Cured Shoulder Ham

Nice effort. Looks like a pretty lean ham you've got there. How was the smoke flavor? Strong? Deep?

Looks good. Tell me more about the ham, weight, etc. I am bribing one right now for thanksgiving. It's a 17 lb one, after skin and some fat removal. My book charcuterie, said to brine for 1/2 day per pound. I am curious to know how you came to brining it for two weeks?

Vicki

quote:

Originally posted by Pags:
Nice effort. Looks like a pretty lean ham you've got there. How was the smoke flavor? Strong? Deep?

Pags,
It is lean, and next time I will remove even more fat. Don't like wet ham, store bought pumped so called juicy ham is not appetising to me, and has very short life to boot. Great strong flavours, predominant smokey, slight garlic and juniperberry, not salty at all due to soaking after the brine. Even the boss liked it, and she isn't a meat fan ....
Of course, there is always room for improvement !
Gus

quote:

Originally posted by Vicki B:
Looks good. Tell me more about the ham, weight, etc. I am bribing one right now for thanksgiving. It's a 17 lb one, after skin and some fat removal. My book charcuterie, said to brine for 1/2 day per pound. I am curious to know how you came to brining it for two weeks?

Vicki

Hi Vicky,
I tried to attach a PDF document which deals with everything about brining, curing, smoking and a whole lot else. Unfortunately this site cannot accept uploads of PDF files. If you email me, with your email address, I will send it to you. klekner@tpg.com.au
Regards
Gus