Fresh ham steaks


 
E

E Mann

TVWBB Fan
A coworker has a bunch of fresh (uncured) ham steaks that he doesn’t know what to do with. He’s tried just cooking them with disastrous results. I told him he should home cure... so he quickly offered them to me to cure and smoke. I’m thinking that I’d use the simple bacon cure but would appreciate your thoughts. Knowing these are going to be slimmer than the typical pork belly, I’m thinking they don’t need as much cure time. Any suggest would be appreciated.
 
YUM!!!! Cure them, or they're gonna just taste like pork chops.

I've been curing whole hams a couple of times a year now, with good results. I have a thread in the Charcuterie with the cure I've been using.
 
JKalchik said:
YUM!!!! Cure them, or they're gonna just taste like pork chops.

I've been curing whole hams a couple of times a year now, with good results. I have a thread in the Charcuterie with the cure I've been using.
Click to expand...
Can you link your brine? I can’t find it in the other thread. Thanks!
 
E Mann said:
Can you link your brine? I can’t find it in the other thread. Thanks!
Click to expand...
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Fresh/green Ham?

I've got a fairly large (18-20 lbs.) fresh/green ham from one of my coworkers (semi-heritage breed, don't recall which.) At the moment, it's hard frozen in the deep freeze. In 2 weeks, we're having an office potluck/smorgasbord. My intent is to smoke the day before, although (from another post,)...
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Ok, just got them today. I have 6.10lbs of (frozen) fresh ham steak. How long should I brine these suckers?
 
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