Dry Cured Ham ...... Irish Ham

[NCPaul]

Way too hot smoking?

[BriCan]

How's the Hams doing - any change in the spice mix/cure ?

Ham is not down as yet, I have just had three days off and the question of hams cropped up on Facebook which reminded me about this ham

The new location (work) would like a signature ham and the G.M. (besides being a personal friend) is from Belfast

Smokehouse (our own) is possibly the first sought out

Second is the Peat

And third is getting the job done

I will be doing a brine cure on this one as the last was a tad on the dry side

[BriCan]

Way too hot smoking?

That and being too lazy --- claims it was an electrical fire that started it

I saw the smokehouse less than seven days before the fire; ---- They had decided to make some money as things was tight so decided to smoke some fatties

For you that have know idea (nor I until I looked into it some time ago) what a Fatty is -- the following ---

http://www.smokingmeatforums.com/t/1302 ... fast-fatty

Being long in the tooth there was a saying when I was a young'un --- 'It was black as the black hole of Calcutta" them words are an understatement of the condition of said smokehouse -- the pool of grease so who knows when the stack had been cleaned last

[BriCan]

It sure does seem like time of old has stood still on this .... much time has gone by with lingering thoughts of what could have been but in essence it is no use for pondering what could have been nor crying over spilled milk


With the change of venues and of taskmasters a new and exciting venture has begun ....

At my new location both on my bosses ... (both long time friends) the Chef and the GM have literally told me to get on with what I do the best ... and that is to play with meat

Having been at the present location for close to a year things have progressed from what again was/is a humble start.

Trying to teach the fundamentals of curing ... like writing things down and the use of cures has been a lot of fun with the Chef .. for homework I loaned him my Maynard Davies books and in the coarse of reading he came across the mention of the 2000 year old ham recipe .... page 56 of the Manual of a Traditional Bacon Curer .. the Roman Ham

His first words the following morning after reading about the ham was; I want to do this ... yes its on the books to do ... but in the meantime it reminded me of other things and most of all was this Irish Ham that to me had not as yet been completed

A few nights ago vagreys and I was chatting and once again I have requested his help on this ..... hopefully this time we can bring this to a successful conclusion