Rick what you see below is what I cured and smoked from two whole picnics: couple of small hams and two extra meaty bones for soup. (Ross if you come by I'll let you have the big one). I also got 6lbs of lean sausage meat and two goods hocks for head cheese. Used a basic low salt brine:Rick wrote:Redzed,
I'm interested in your picnics and how you do them. Is that the cut you purchased in the store, picnics? Did you wet cure them? I'm interested in learning your process as to how much brine was injected vs. green weight, how long they were smoked and what temps you used. I'd sure like some shaved ham sammy's for lunch sandwiches.
4 liters water
250 g. salt
8 teaspoons cure 1
125 g. sugar
3 smashed garlic cloves
big bunch of rosemary
small bunch of sage
about 20 crushed juniper berries
Heated the brine and simmered for a few minutes then chilled to refrigerator temp and added the meat. Did not weigh what I had, but its probably enough for up to 15lbs, as long as you can keep it submerged. Meat kept in brine for one week, then washed and soaked in cold water for about two hours. It then rested/dried in fridge for two days, then tied, bagged and hung in 60 degree temp overnight. Dried further in smoker at 12-140 for 2 hours then I added smoke and raised temp slowly, eventually reaching 190. The whole time in the smoker was seven hours, until the IT reached 150. I probably should have finished it in a simmering bath, but since it had a lot of fat in it, I was not concerned with it drying out. It tasked just like something from the farm and while not pretty, quite tasty. Certainly not salty, just right with the juniper, rosemary and garlic coming through nicely. There is a really good section on hams in Marianski's Home Production of Quality Meats and Sausages that is certainly worth reading.
