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Post by shayneh2006 on Jul 4, 2014 17:41:19 GMT 10
Picked up 2x lower leg portions of Pork this afternoon.
Each about 5 kgs that will been turned into sweet tasting Ham coming up.
Usually, when I make my sweet pickle, I have a list of spices that I add (used the same ones, all times past), but this time, decided to build a batch of Pickling Spice.
To do this, I had to buy an extra in (Whole Allspice), and at this stage, made a mother that's not too big and if it works with the Hams when taste tested in a few weeks, will build up a big batch (or alter to what needs to be added/deducted).
Here I have.......
Cardamom Pods White Peppercorn Black Peppercorn Cloves Dill Tips Coriander Seeds Yellow Mustard Seeds Whole Allspice Bay Leaf Red Chilly Flakes Onion Flakes Cinnamon Sticks Celery Seeds Caraway Seeds Fenugreek Seeds
Total wet pickle for these two is 8 Litres @ 10% pump
Sooooo, counted on 2.5 grs of Pickling spice / Litre
I made the Pickle concentrate this afternoon, then added it to my brining tank, and placed in my bar fridge out in the garage. 
Tomorrow, I will finally get to test out the new Dick Pump.........
Getting excited now 
Pics to come.
Shayne
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Post by smokey on Jul 4, 2014 18:42:31 GMT 10
That sure will make a flavour profile that is different from run of the mill off the shelf ham. It reads well, I'm thinking it may be how much flavour consentrate you add to the pickle rather then how much of any single ingredient. I once made a ham similar but added star anise and that killed it. Know one liked it. From then on I kept to the subtle flavours , many of which you have listed. My ham season comes up in November. Will be watching this close as about this time I start thinking about a spice mix for hams. Shezuan is one I'm interested in, That and the trusty sumac, pepper, Mustard seed cardamon and honey. Some I could steal from your list are, Bay, Cellery seeds, Fengreek and caraway. Im not going to use fennel as it's in the salamis that will also be brought out at the summer season. Happy ham season  |
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Post by shayneh2006 on Jul 4, 2014 19:01:03 GMT 10
Yeh, I am hearing you on the Star Anise.
Agreed, not a flavor I would associate in the pickle of Ham however, I have known its flavours to be used along side other ingredients for a glaze...
I am really looking forward to see if my concoction will pull this off, and beat my original spice line up for Ham
Upping on the Honey this time @ 50mls/Litre of Pickle.
Shayne |
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Post by chrisg on Jul 4, 2014 20:34:50 GMT 10
 I used to knock up pickling spice because I could not buy any where I was living, somewhat similar mix but a deal simpler. I've no idea where the mix originated, but I sort of kicked it around with my dad and MOST of those ingredients were in there. (Dad had an aversion to most things bought off the shelf ) Star anise is interesting, tried cracking a couple into the cavity of a chicken? Great result, but a spice to tread carefully around Cheers |
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Post by shayneh2006 on Jul 5, 2014 14:49:29 GMT 10
Well, it has happened, and my Pork is on its way to becoming Ham.
Pumped and in the Pickle, ready for the Cold/Hot smoke in about 8 days
Happy days.....
Shayne |
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Post by shayneh2006 on Jul 9, 2014 16:58:31 GMT 10
This arvo, I netted up a 1.7kg piece of Pork Shoulder and dropped it into my pickle to be smoked along side the Leg Hams.
I was pretty happy to see that the Pork Legs are coming along nicely.
Usually, its advisable to turn the meat daily when its in a wet cure, but all I have been doing is pulsating the top bit up and down with a push rod (ladle spoon) to get the pickle moving around.
I am looking forward to smoking these,,,,,,, and have decided to do an all-night cold charcoal (not bead) snake
Shayne |
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Post by shayneh2006 on Jul 9, 2014 17:21:01 GMT 10
My ham season comes up in November. Happy ham season Mick,,,,,
That statement has got my brain matter ticking over.
November is kinda hot isn't it?
Or, is it because you don't carry out a cold smoke first?
Must be.... unless you have a way of administering the cold smoke under refrigeration.
Keen to hear your method 
Shayne
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Post by smokey on Jul 9, 2014 18:41:54 GMT 10
Its because I don't carry out the cold smoke on hams.
I have done so but can't tell any difference.
EDIT, Wrongly worded. I do like double and triple smoked ham, but also like single smoked particularly around Xmas when there is a lot of ham to be eaten.
The lighter ham just seems to be favoured for general consumption.
Also the effort , I make 4-6 small hams and they go down to Sydney to my siblings as a gift. So I tend to just leave it too late.
Mum and dad drive them down most times and every other year I'll drive them down for Xmas.
What I would like to do is similar to what Mountain Mick describes as double or triple smoking, and bring to temp very slow over a few days from cold then back in the fridge over night, then a final hot smoke
Double smoking is what you are about to do and that is true double smoking. First cold, Then back in the fridge to chill then hot smoke to cook.
Just for the hell of it, when I get back from school hols Saturday week, I'm inspired to do a double smoked ham while I still have the chill.
There is no way I'd try this without both nitrite and nitrate
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Post by shayneh2006 on Jul 10, 2014 10:37:51 GMT 10
Its because I don't carry out the cold smoke on hams. I have done so but can't tell any difference.Also the effort , I make 4-6 small hams and they go down to Sydney to my siblings as a gift. So I tend to just leave it too late. Mum and dad drive them down most times and every other year I'll drive them down for Xmas. What I would like to do is similar to what Mountain Mick describes as double or triple smoking, and bring to temp very slow over a few days from cold then back in the fridge over night, then a final hot smoke Double smoking is what you are about to do and that is true double smoking. First cold, Then in the fridge to chill then hot smoke to cook. Just for the hell of it, when I get back from school hols Saturday week, I'm inspired to do a double smoked ham while I still have the chill. There is no way I'd try this without both nitrite and nitrate Mmmmmm, I can really tell the difference with a long cold smoke first.
I find that the cold smoke, over a long period of time, penetrates deeper than a faster hot smoke.
Might be my cold smoke setup too that contributes to this.
Dunno....... 
Shayne
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Post by shayneh2006 on Jul 13, 2014 13:36:25 GMT 10
I am very happy with the way these pieces of Pork have cured.
Nice colour
I pushed the legs longer than anticipated (9 days total Cure) as I was stalling for time waiting for the piece of shoulder to come along.
No big deal at all.
As usual, I give the Pork a good rinse in clean water, then a double steep for 15 mins at a time to pull out the surface salt.
Then they are toweled off, and back in the fridge for Pellicle formation.
These will be dried for 24+ hours, ready for the cold smoke tomorrow night 
Shayne |
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Post by smokey on Jul 13, 2014 14:54:28 GMT 10
They do have a nice colour, could cold smoke em up here in Central QLD  ATM, coldest weather in a hundred years. |
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Post by Gus65 on Jul 13, 2014 21:43:47 GMT 10
Frost on the ground here at 9.45 am in the shade this morning. Warmer in the fridge than outside. Reckon a cold smoke of a no nitrate whole beast would have been possible.
Did another bath of cheese yesterday and even the CSG in the ProQ on the deck and under the roof was struggling. A normal 6 hour burn load of dust went for a bit over 9 hours.
Hams are looking good Shayne, keep posting your progress it's inspiriational.
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Post by shayneh2006 on Jul 17, 2014 19:05:36 GMT 10
The hams are done and dusted.
I am really happy with the way they turned out.
Compliments to the Chef all round here ATM
Smoking medium was Olive, and now I am glad I made that choice as it really went well with the flavor 
Then the next morning, threw in some cheese towards the end of the cold smoke 
Ready for the hot, staying true with Olive 
Sealed the shoulder,,,,, ready for later 
Great stuff
Shayne
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Post by smokey on Jul 17, 2014 21:40:55 GMT 10
Oh Lordy, Great take through Shayne. Many will now see just how good real ham is when done at home when away from smoke powders and electric ovens. I tips me lid at that effort |
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Post by shayneh2006 on Jul 18, 2014 19:09:12 GMT 10
.................... 
Shayne |
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ATM, coldest weather in a hundred years.
