Blackstrap Molasses Country Ham - Smoked Virginia Country Ha

Blackstrap Molasses Country Ham - Smoked Virginia Country Ha

Postby Iamarealbigdog » Fri Apr 17, 2009 1:35 am

The Black Pig Team is proud to present our Blackstrap Molasses Country Ham - Smoked Virginia Country Ham.
This is that experiment that had a pound and a half of cure #2 for 40 pounds of meat. I think what we can out with is a great compromise, and we are not dead from all of those nitrites :shock:

Find the whole story here
Country Ham

here is a little teaser

Image


enjoy 8)
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Postby wheels » Wed Apr 22, 2009 11:19 pm

It's great to see the results - I assume that this is the ham from the big debate about curing levels?

Phil
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Postby Iamarealbigdog » Thu Apr 23, 2009 12:58 am

yep...

used 10% of the recommended cure... worked out perfect...
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Postby wheels » Thu Apr 23, 2009 9:51 am

Looking at it, it was well worth the trouble. It looks superb.

Phil
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Postby wittdog » Tue Apr 28, 2009 12:10 pm

Got me thinking about checking mine...Nice job

I wonder if I could cut a sample piece and then reapply the lard to cover the sample
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Postby saucisson » Tue Apr 28, 2009 2:47 pm

Go for it :)
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
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Postby Iamarealbigdog » Tue Apr 28, 2009 8:34 pm

wittdog wrote:Got me thinking about checking mine...Nice job

I wonder if I could cut a sample piece and then reapply the lard to cover the sample




interesting thought, we decided to leave one for another few months to see the effect,
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