California Farm Cold Smoked Ham

Name: How to cook California Farm Cold Smoked Ham - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 32 dinners
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Cold Smoked Ham

Cold smoking in your barbecue preserves hams with less salts and in a shorter time than traditional salt curing. The ham is flavored with herbs and spices, dried by the salt, the smoke, and curing pressure, by stacking two hams on top of each and flipping the bottom one to the top every day.

Ingredient

Food ration :

2 people, 32 dinners

Cooking time :

Per pound: cure 1 1/2 days, smoke 1 hr, dry 6 mo

whole pork shoulderhams, bone in, ten pounds each

1.75

% Coarse himalayan sea salt

0.25

% Pink butcher salt, called prague #1, which contains 6.25% sodium nitrate, to arrive at 156 ppm USDA recommended nitrate level

Cooking instructions

* Step 1

Wash hams with vinegar, dry. Stab slits through fat side every 2” to let salt cure penetrate inside. Rub curing butcher salt carefully all over the ham especially around any exposed bone. Rub spices evenly over the ham on all sides. Put coarse seasalt in bag, shake till salt has coated the meat evenly. Stack hams on top of each other in fridge, turn bottom one to top daily, and flip each ham over. Their weight will press liquids out of the meat.

* Step 2

Cure hams 1 1/2 day per pound, fifteen days for a ten pound ham. Start charcoal fire, temper till burning low, put hams on grill, fat or skin side up. Insert internal thermometer probe, keep temp below 100F degrees. Place measuring cup with 2 cups water in grill, add soaked wood to coals, smoke 1 hour per pound, ten hours. Add soaked wood chips as needed.

* Step 3

After curing and cold smoking, raw 10 pound ham makes about 8 pounds of cured ham. Wash with vinegar, hang to air dry till your ham has gone from 8 pounds to 7 pounds for best texture and taste. I use fly screen bags hand made from fiberglass screendoor material to keep flies out. Like cheese and salami, good molds will grow on dried cured ham. Enjoy.