I was definitely looking forward to curing the 25lbs of pork belly into bacon and pancetta. We have the head so I can make giancale or even head cheese. The butcher left us the shoulders whole so we can make sausage.
But this month's challenge for Charcutepalooza was a hot smoke. The example used for hot smoking was Canadian bacon. Our butcher, unfortunately cut the tenderloins into chops so we couldn't make Canadian bacon. So we decided to go with a whole ham. The hams weighed 27lbs. Go big or go home right?
|Removing the aitch bone|
We cut the hock off of the ham, removed the aitch bone and then brined it. After removing the hock and aitch bone we got it down to 25lbs. We brined it for 14 days. The directions said half a day of brining per pound for an American Style Holiday glazed ham. Unfortunately, even with the extra day and half of brining and doubling the brine recipe, when all was said and done, this wasn't long enough. The interior of the ham didn't get cured. Oh well, it's still very tasty.
|Cat is eyeing the ham|
We did a very simple meal. We fried up some slices and served it up with some fresh fried eggs from our hens for a Sunday morning breakfast. The weather was lovely so we could eat outside. Sometimes the simple meals are the best tasting.