I just pulled these two hams out of my chamber after 2.5 years. First two pictures are the country ham that was cured in salt, brown sugar and spices then cold smoked for 18 hours. Second one is a prosciutto style just salt box cured, rinsed and hung. I covered them with sugna after they hit about 25% weight loss and let them go from there. Forgot to get a final weight before I deboned and trimmed them up, but I think it was around 30% last time I checked.
I’m going to vacuum seal all the chunks for a couple weeks, but I’m super happy with how they came out. The country ham definitely has some more funk and complexity to it and the smoke character is quite faint. I’ll post some pictures of it sliced up after it sits in the bags for a bit.
by crookedstave4
10 Comments
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Whats the strategy with the Chunks? what/how will you use em?
Man that final picture is a gut shot. So much wait to just cube it like it’s coming from the butcher.
Love it. They look amazing, super convenient to store them like that too
These look incredible. Well done 👏
Ham Chamber
Do yourself a favour and get one of these: https://www.amazon.ca/Folding-Stand-Jamonprive-Non-slip-Pads/dp/B01HYYDE7A/ref=asc_df_B01HYYDE7A/?tag=googlemobshop-20&linkCode=df0&hvadid=292985304168&hvpos=&hvnetw=g&hvrand=8968547283901274653&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9000968&hvtargid=pla-313685371639&psc=1
With all that work and time, you want to display such a nice ham.
That reminds me, I have two hams that have been hanging since 2014.
Congratulations, let us know how they taste.
We used to use speck at a restaurant we used for a raw broccoli and goma salad. We would have the cut 1/3×2 it so we would freeze and slice every other day. Convenience and consistency!
I always like using my index finger to almost roll it into a rose like figure. Having the fat on the outer edge made it look really nice imo
Absolute Yum! 🤤