Homemade Sausage Making

I have a butt end ham I am getting ready to cure based on the Hobble creek Hog leg method. Starting in two days -- realized I was almost out of cure 1 and only fructose not dextrose --rush order sausagemaker just now!

I have made a few boneless cottage hams in the past but this will be my first Ham Ham!


8lbs prior to removing the rind. (I have another one similar weight in the freezer and 2 +/- 25lb shank ends also for future practice)

After the Injection/Brine time is completed I plan rest in the fridge a day then to smoke for several hours prior to the poaching until IT is reached.

1. Should the injections be in a grid pattern starting from the bone and working out say every inch or two? (if anyone has a link to a good video or images id appreciate)

2. Is a 12 hour smoke long enough to retain the smoke flavor while finishing in water?

3. Place in smoker @140*F for 1 hour then add smoker for the remaining time?

Sorry for the questions but the more I read the more cautious/confused I become and need to flesh my gameplan out

Hi Cryan1980,
It looks like you`re having some fun and going to have a great treat too. It looks good so far. Yes, start from the bone and work out in several places, slightly withdrawing the needle as you progress. A grid pattern is ideal. Twelve hours of smoke sounds alright if it`s hickory and finishing in water assures the finish temp. Good luck and let us know how it turns out.

Best Wishes,
Chuckwagon

Mixed my cure, 1/2 gal, injected 10% green weight, added remaining cure and pumped meat to my bucket.... Not fully submerged.

Before I make a mistake.. Just mix another 1/2 and cover?

Thanks

Yes, it has to be completely covered with liquid to cure evenly. Also, keep it as near 38 degrees Fahrenheit as possible.

Best Wishes,
Chuckwagon

Sleeping in brine.

I had to double check myself after seeing the pic, That's not silver skin but a reflection of a window!

Lookin' Good! Lookin' Good!
Have some patience and you'll have the best ham you ever ate! Be sure to follow all the instructions.
Cryan, what have you got in mind for this ham? Slices for dinner? Sandwiches? Beans? Yum!
Nice work pal!

Best Wishes,
Chuckwagon

Honestly I had not gotten to the serving and eating phase in the plan.

We do a night before thanksgiving get-together with my brothers and wives, last year i brought ring bologna that was a hit... if all goes well maybe we will bring a city ham version of ham biscuits, since that's the day it should be done.

Bone will definitely be used in a soup/stew...

Rinsed and resting in fridge yesterday. Currently getting some smoke

Bathing in some thin blue... This was a couple hours in

So.... I think we have Success!!

Simmered to 160* It last night, Submerged in ice bath and cold running water then fridged over night. Cut into it a little while ago. Cure color was nice and pretty even , Taste is amazing, Hammy with a hint of hickory smoke,

Great looking ham - congratulations!

Jeff

Looks good enough to eat.

What a wonderful beautiful thing, congrats on a perfect looking ham! That bone looks perfect for making some split pea soup. RAY

Nicely done Cryan! Yeeee Haaaaw! It should be a hit at the party eh? Good goin'!

Best Wishes,
Chuckwagon