The ham, as well as the bacon, is looking good. How long do you intend to smoke the ham? Also, any estimates on the final weight loss?
quote:Originally posted by dls:
How long do you intend to smoke the ham? Also, any estimates on the final weight loss?
Thanks dls, After more than 50 hours of continous smoke, the ham is taking on a good color. It should be to the color I would like somtime this week.
The expected weight loss by the Christmas holidays is in the 30% range.
Simply Amazing!
After all is said and done, perhaps you can add a complete shopping list/materials needed from start to finish.
After all that work your doing, I bet you can understand why those hams go for so much money.
After all is said and done, perhaps you can add a complete shopping list/materials needed from start to finish.
After all that work your doing, I bet you can understand why those hams go for so much money.
Mr. T - Have you given any thought to putting a few more hams in the pipeline? When that one's gone, which I imagine won't take long, I don't think you would want to wait another year for more.
quote:Originally posted by dls:
Mr. T - Have you given any thought to putting a few more hams in the pipeline? When that one's gone, which I imagine won't take long, I don't think you would want to wait another year for more.
dls, Yes I have. Two more hams were started last week, one though will be a Christmas gift, picture is in link below. Have to do more than one at a time as I don't have that much time to do many more.
Vicki, Oh yes, not only is there a lot of work ,but the time needed to do research for the first one in order to do a true country ham. There are many slight variations after the initial cure. Hopefully if someone else wants to do one, this will save them time and work.
T. This is perfect. I'm still deployed, but am already arranging my retirement hobby which will be raising registered Pastured Tamworth hogs on our land in NE Oklahoma.
I've already arranged to buy some and will take delievery late summer, with the first one going in the freezer around January. The rest will get bred (I'll be keeping 8-10 sows), but needless to say, I'll be in the hams.
Have you ever tried Tamworth hams? I hear they are great, I know their bacon is renound.
After reading your post carefully, I'm afraid the Heritage breed Tam Hams might be too lean, especially, when raised on only about 30 percent grain with the rest forage. If my hams come out that lean, I may have to city cure and smoke. I guess I could just keep a hog or two longer, as they put on mostly fat over 260 pounds, and that would round out some nice hams, and then there is that occasional older/larger sow or boar which has to be processed.
I am bookmarking your post and will refer to it often.
I've already arranged to buy some and will take delievery late summer, with the first one going in the freezer around January. The rest will get bred (I'll be keeping 8-10 sows), but needless to say, I'll be in the hams.
Have you ever tried Tamworth hams? I hear they are great, I know their bacon is renound.
After reading your post carefully, I'm afraid the Heritage breed Tam Hams might be too lean, especially, when raised on only about 30 percent grain with the rest forage. If my hams come out that lean, I may have to city cure and smoke. I guess I could just keep a hog or two longer, as they put on mostly fat over 260 pounds, and that would round out some nice hams, and then there is that occasional older/larger sow or boar which has to be processed.
I am bookmarking your post and will refer to it often.
Chaplain Bill,
Glad you are enjoying the thread. I have not tried the Tam hams as I am just getting started doing the true country ham. You have hit the nail on the head on using lean hams as the fattier hams work best for this process. I would think that the city process will work just fine for you and produce some fine butts also. I ask for Berkshire hams. I see the Tam hogs are raised for their fine bacon and I bet you will be enjoying it.
Seems to me you have a pretty good handle on it. If I can help in the future, please ask.
Good to hear from you. Get home soon.
Tom
Glad you are enjoying the thread. I have not tried the Tam hams as I am just getting started doing the true country ham. You have hit the nail on the head on using lean hams as the fattier hams work best for this process. I would think that the city process will work just fine for you and produce some fine butts also. I ask for Berkshire hams. I see the Tam hogs are raised for their fine bacon and I bet you will be enjoying it.
Seems to me you have a pretty good handle on it. If I can help in the future, please ask.
Good to hear from you. Get home soon.
Tom
So I guess what I really need to learn is how to cure a city ham and then how to smoke it (cold or hot) and such. I'll do some looking around on that, I've got some time till the hams start rolling in.
I know the Tam hams will likey be smaller too at butcher weight, as they are a 'bacon type' rather than a 'lard type' so I probally won't get many 12 pound pork butts out of them. I did see some porkchops cut out of a 500 pound Tam Sow and they were bigger than a plate, like a beef T-bone.
I get home in June, then back and forth to Fort Leonardwood, Missouri for a couple of months for outprocessing then I'm on Termminal leave the rest of the year and then retired. Thanks all for the thoughts and prayers. I think of this forum (in contrast) every time I go to breakfast at the dining facility and they have beef or turkey bacon and no pork., I can smell the smoke already!
I know the Tam hams will likey be smaller too at butcher weight, as they are a 'bacon type' rather than a 'lard type' so I probally won't get many 12 pound pork butts out of them. I did see some porkchops cut out of a 500 pound Tam Sow and they were bigger than a plate, like a beef T-bone.
I get home in June, then back and forth to Fort Leonardwood, Missouri for a couple of months for outprocessing then I'm on Termminal leave the rest of the year and then retired. Thanks all for the thoughts and prayers. I think of this forum (in contrast) every time I go to breakfast at the dining facility and they have beef or turkey bacon and no pork., I can smell the smoke already!
I'm sure you will get some help from the forum as there are members who do the city hams. Will be looking forward to a "City Ham tutorial" from you.
The next time a pork belly is needed, I am going to ask for a Tam. Anxious to try one as my research shows you will be raising the Cadillac's of bacon hogs. The last ones I have been getting have been way to fatty.
The next time a pork belly is needed, I am going to ask for a Tam. Anxious to try one as my research shows you will be raising the Cadillac's of bacon hogs. The last ones I have been getting have been way to fatty.
Additional information added to original post.
Cold Smoke.
Cold Smoke.
quote:Originally posted by Mr.T:
Additional information added to original post.
Cold Smoke.
Mr. T - The color of the fully smoked ham on today's update is stunning. Was there anything special that you did to achieve that? You could post that on Ebay and auction off slice futures for a pretty good sum when it's completely finished.
Really nice work. Congrats.
dls, Thanks, nothing special done other than using a long slow smoke.
Wow, that golden rope and antique-looking tag just sets the whole picture off and reminds me of the way food looked years ago.
Great Job.
Great Job.
I was thinking the exact same thing. Just didn't sound that good in my head.
Mr. T. You've got to figure a way to take your pics and make a video using Mr. Judd's 'country ham' song found at the following link. The first time I heard this, I almost passed out from laughing. I really needs some of your ham pics though.
Here's the link.
Country Ham
Here's the link.
Country Ham
I'm thinking royalties.
Mr T.... I have been following this and have to admit very interested in doing this! I love a good country ham. I think I could get this all done but curious where you store it to keep the 50-60 degrees? I sure appreciate you sharing your knowledge and may have other questions when I get around to getting this started.
Great, If this thread has inspired you or anyone else to give a country ham a try, it was worth it.
The ham was kept in a thermostat controlled spare room with a ceiling fan set on low. Just enough to keep the air circulating.
More info and pics coming soon.
The ham was kept in a thermostat controlled spare room with a ceiling fan set on low. Just enough to keep the air circulating.
More info and pics coming soon.
Update to original thread. Air dry. Pic.
quote:Originally posted by Mr.T:
Update to original thread. Air dry. Pic.
Love the update pic with the ham hanging from the pot rack. Adds some nice rustic "Old World" charm. The mahogany color is gorgeous, as well.
Very nice job, and write up.