Checklist for Ham Curing & Smoking (03.17.08)
*This is the list we made for our project, yours may be entirely different. Use as General Guide.
Preparation and Curing Fresh Ham
- Meat – Fresh Hams or Legs of Pork (2 x 11 lbs each)
- Ingredients – Follow Schinkenspeck Recipe GSR.pg.308 No Belly. (for 10lbs) 2 1/2 gallons water. 2/3 cup salt. 1 cup INSTA CURE #1. 1/2 cup powdered dextrose. 1/2 cup ground white pepper. 1/4 cup ground Juniper berries.
- Brining Bucket (Using 2 x 5gallon capacity)
- Meat Pump w/ perforated needle (4 oz. capacity pump)
- Hard Brush (NEVER used for cleaning)
- Compact Food Lug
- Great Sausage Recipes Book
Drying / Smoking the Hams
- 30Lb. Capacity Smoker (Included: Drip Guard, Sawdust Pan, Temp. Control, Dowels)
- 3 Thermometers (2 for Internal Ham Temperatures & 1 for Inside Smokehouse)
- Red Ham Netting (2x)
- Stockinette Hooks (2x)
- Sawdust – 5lbs. Hickory
- Time
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