Got a 2-pound loin in the fridge as we speak. I'll let it sit for 2 days. It's Asian spiced with a teaspoon of cure salt , I'm making pork fried rice. Eventually, hopefully, I'll let you know. GOOD LUCK WITH YOUR CHANNEL. @@FarmishKindofLife
wow so easy to make, so glad that I found your channel, I love your sense of humor, you made me laugh, cracked me up, I am from South Africa, thank you for good family-friendly content
Awesome...I had plans to go to the meat market this weekend and get a pork roast to smoke. Now I'm going to make some ham. I used your recipe to brine and smoke my turkey breast. Now I'm going to use your recipe to make some ham. Thanks!
Your video is amazing!!! I have watched so many different videos on how to make ham.. we have a farm and raise our own pigs and I tried so many recipes on UA-cam and they are vague and so hard to understand all the different aspects. You cover everything that has been missing. I can't wait to try this recipe.
Awesome! My own ham. I learned something new from you. Fresh out of pickling salt...only you could compare a yellow five gallon bucket to a cauldron. Lol. Btw, the outtakes are becoming an important part of my day. Keeping it farmish, here. Thanks, Amy. 🏜️
wow! amazing! it looks very YummyLicious🤤🤤🤤 i will definitely will try that.. but.. i dont have the smoker what else the alternative other than smokers?
The linked article gives instructions for how to finish the ham if you don't have a smoker: "after you brine a ham, it should be dried, brushed with liquid smoke, and then baked at 325 for 30 minutes per pound, or until the internal temp of the ham reaches 150 degrees F." -- which is from the old, handwritten recipe this came from. :)
Thanks! Just whatever random roasts we pulled from the freezer. I don't know that we've ever cut specific roasts when we butcher/process. Whatever you toss in there will work. We've also used this recipe with venison roasts and it is AMAZING. :)
I would like to try this. Will the process still work if I leave out the brown sugar and/or molasses? Btw, those hams turned out great, they look so delicious! :)
Thanks! As far as leaving out the sweetener, I'm not sure. I know a lot of people have asked me about that but I've not experimented with that to see if it changes the taste/cure/science. Maybe that's my next thing to test with the next batch?? :)
@@FarmishKindofLife I might try it without. It sounds similar to how I brine brisket for corned beef, and I don't use any sweetener in that. I'm also one of those people that doesn't like the glazed hams that people make at holidays. I always want just a plain one. It's so good with just salt. :)
Good question! I know there is conversation online about substitutions (tender quick vs pink salt) but I don't have any personal experience with that so I don't know if the ratios need to be changed. Sorry!
@@FarmishKindofLife that's ok is said tender quick isn't as harsh so that why I asked, but I can look into it. Also with sugar substitutes because my husband is a diabetic. But you have me an amazing base and hopefully something I can try as well. Thank you ❤️
I maintain you can use any cut for this recipe, in fact we've even used this to make "venison ham" with cuts of venison and it's absolutely amazing! As far as the briner bucket... I've never heard of it. I'm gonna have to look that one up!
@@FarmishKindofLife I used to use a bucket…. Briner bucket is an amazing tool….. look up buckboard bacon. Using pork butts. I’m brining it. For a cook next week
It may be worth it if you are brining a lot, but you can likely get 10 food-grade buckets with lids for the price of one Briner Bucket. @@FarmishKindofLife
one of the best. most straightforward tutorials on making ham I've seen yet. Simple. quick. entertaining and adaptable.
Glad you liked it! Hope it's helpful. :)
Got a 2-pound loin in the fridge as we speak. I'll let it sit for 2 days. It's Asian spiced with a teaspoon of cure salt , I'm making pork fried rice. Eventually, hopefully, I'll let you know.
GOOD LUCK WITH YOUR CHANNEL. @@FarmishKindofLife
Simply AWESOME. Those hams looked wonderful. I just made my first deli style ham (dry cure) and now I want to try one like yours. Thanks.
I used this recipe and method recently to make buckboard bacon, absolutely delicious!!!! Thanks for sharing!!
You are so welcome! Glad you enjoyed it. :)
wow so easy to make, so glad that I found your channel, I love your sense of humor, you made me laugh, cracked me up, I am from South Africa, thank you for good family-friendly content
I have made ham, Canadian bacon, and bacon with this same recipe. Its unbelievable!
I'm glad the recipe works so well for you!
Awesome...I had plans to go to the meat market this weekend and get a pork roast to smoke. Now I'm going to make some ham. I used your recipe to brine and smoke my turkey breast. Now I'm going to use your recipe to make some ham. Thanks!
Your video is amazing!!! I have watched so many different videos on how to make ham.. we have a farm and raise our own pigs and I tried so many recipes on UA-cam and they are vague and so hard to understand all the different aspects. You cover everything that has been missing. I can't wait to try this recipe.
Glad it was helpful for you! Can't wait to hear how you like the recipe. :)
Thank you so much for sharing this, I've wanted to learn how to do this.
We do a similar process with deer hams and goat hams. Good stuff!
Indeed! We did venison ham for the first time a few months ago and it was great!
That just looks delicious
Thanks for sharing this with all of us
You're welcome! It's a nice skill to have. :)
@@FarmishKindofLife yes it is
Prefer cold smoke then can use ham for different meals but good recipe
I have researched a bit about cold smoking but definitely need to learn more -- it's on the list!
Awesome! My own ham. I learned something new from you. Fresh out of pickling salt...only you could compare a yellow five gallon bucket to a cauldron. Lol. Btw, the outtakes are becoming an important part of my day. Keeping it farmish, here. Thanks, Amy. 🏜️
Someday I'm going to have a whole video that's outtakes. There are SO MANY. 🤣
@@FarmishKindofLife Life is one grand comedy. I say, "Go for it!"
wow! amazing! it looks very YummyLicious🤤🤤🤤 i will definitely will try that.. but.. i dont have the smoker what else the alternative other than smokers?
The linked article gives instructions for how to finish the ham if you don't have a smoker: "after you brine a ham, it should be dried, brushed with liquid smoke, and then baked at 325 for 30 minutes per pound, or until the internal temp of the ham reaches 150 degrees F." -- which is from the old, handwritten recipe this came from. :)
Whoohoo!!🙌🏻
Beautiful.
What temp did you run the smoker at?
We ran ours at 225. :)
I need smell o vision but seriously I can’t wait to do this and get my smoker out of the garage. Why wait for snow melt right!
We have smoked many a ham, chicken, and turkey in the snow!
@@FarmishKindofLife We are newbie’s “with smokin” and with the warming weather this will be a treat! Gonna have to stop at locker plant this week!
@@doublekhobbyfarm Enjoy! It will be great!!
wow look sgreat, whats cuts did you use?
Thanks! Just whatever random roasts we pulled from the freezer. I don't know that we've ever cut specific roasts when we butcher/process. Whatever you toss in there will work. We've also used this recipe with venison roasts and it is AMAZING. :)
Was that 6 quarts of water or 8 quart❤
I would like to try this. Will the process still work if I leave out the brown sugar and/or molasses? Btw, those hams turned out great, they look so delicious! :)
Thanks! As far as leaving out the sweetener, I'm not sure. I know a lot of people have asked me about that but I've not experimented with that to see if it changes the taste/cure/science. Maybe that's my next thing to test with the next batch?? :)
@@FarmishKindofLife I might try it without. It sounds similar to how I brine brisket for corned beef, and I don't use any sweetener in that. I'm also one of those people that doesn't like the glazed hams that people make at holidays. I always want just a plain one. It's so good with just salt. :)
@@JamieE76 awesome! I'd love to know how it turns out. 🙂
Can you use tender quick pink salt?
Good question! I know there is conversation online about substitutions (tender quick vs pink salt) but I don't have any personal experience with that so I don't know if the ratios need to be changed. Sorry!
@@FarmishKindofLife that's ok is said tender quick isn't as harsh so that why I asked, but I can look into it. Also with sugar substitutes because my husband is a diabetic. But you have me an amazing base and hopefully something I can try as well. Thank you ❤️
@@partinsheritagehomestead4981 I'd love to hear what works for you if you try it out!
Can you reuse the brine?
I would not suggest reusing the brine. :)
I’d be patient like your hubby also, you’re a pretty character 💎💎💎💎💎💎💎💎💎
And now I need a smoker. 😂
Highly recommend! We are actually getting ready to upgrade to a smokehouse. Our smoker has been so great but we're looking to do something bigger now!
Can you use pork butt for the ham? Get the briner bucket……. Life changing device
I maintain you can use any cut for this recipe, in fact we've even used this to make "venison ham" with cuts of venison and it's absolutely amazing! As far as the briner bucket... I've never heard of it. I'm gonna have to look that one up!
@@FarmishKindofLife I used to use a bucket…. Briner bucket is an amazing tool….. look up buckboard bacon. Using pork butts. I’m brining it. For a cook next week
It may be worth it if you are brining a lot, but you can likely get 10 food-grade buckets with lids for the price of one Briner Bucket. @@FarmishKindofLife
@IzzyEatz Buckboard bacon is also called cottage bacon. It comes from the shoulder instead of the belly. Much meatier.
@@handcannon1388 worth every penny for the briner bucket