SMOKEHOUSE COUNTRY HAMS
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- Опубліковано 12 вер 2024
- Prepping, curing and smoking country hams the old time way. NO NITRITES. Salt, Sugar, black pepper, red pepper flake.
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Thank you for preserving apiece of our history. Growing up in NC near Ft. Bragg, my grandparents had a building called the Smoke House behind their home. Within, I recall a large old military ammuntion box filled with salt covered hams. After the death of my grandfather the building turned into a junk shed. Thinking about these memories and wondering how the Smoke House was used in its glory days caused me to stumble upon your video. Thank you again.
That’s a great story! Hope you were able to close your eyes and see grandpa smoking the family hams.
I'm learning how to do stuff like this and people like you are an invaluable resource for people like me!! THANK YOU!!
Man really need some more videos of this subject and pigs in general. Love the idea of food preservation without refrigeration. Would love to see a video about curing the ham.
Will Dial keep an eye out, we have more pig videos to come!
I just watched a different great video that addressed the curing process as opposed to the smoking process. Some, or perhaps many, routes to country ham don't even involve smoking.
This is AMAZING! Thank you for sharing from Chicago Southland!😁😍😷
Awesome video! Thanks for making
I find this totally interesting and amazing. I've been hot smoking for about twenty years and am very interested in cold smoking.
Thanks. I feel prepared now. One never knows if these skills might be needed. Great video.
You bet!
I really enjoyed your process and the care you give your work
Thanks for watching!
Bloody good video mate, still living this way in Australia no shops out here
Ryan Smith wow that’s awesome! Our ancestors lived this way because they had too...they forgot more than we’ll ever know.
I just discovered your channel and I'm very interested in learning about curing and smoking meat. I would really like a video on how your smokehouse is built.
Glad to see someone still doing it the old way. I remember bringing up a ham from our dirt floor cellar and saw a little mold and my mother told me just cut it off and the ham is still good it is only penicillin. That was the best ham I ever ate. Good for you
I’m going to be experimenting with hams.
I’ve cured meats in the past and have some ideas -trial and error for the perfect ham. A smoke house needed. Can’t wait! Videos like these are very inspiring
I've never heard the term "ham sock". We always called them stockinettes.
Awesome!! cheers🇨🇦👏👍
Thanks 👍
I'd love to see the process you took from butchering to curing. Like how you wrapped your hams with butcher paper, etc.
Blue Collar DIY stay tuned! We’ve got lots of new videos we’re working on including butchering!
Maganda din may smokehouse
You make it look so easy
Thanks man. I am in process of doing and learning. Thanks great video.
Thank you for sharing this, I want to learn more about it. Ever since my father in law gave us a Virgina country ham in the 80's , i have been a fan. looking to buy one for Thanksgiving and send to my daughter in Oklahoma, I will also be getting one ;)
Working on my first smoker! Did my first ham smoke last weekend... can't wait to dig into it!
Good luck! Thats awesome!
Very well done video subscribed for more of the same content. We’ve butchered our own hogs and if made cured ham, but really intrigued by the old time process. We are currently looking for a large vat to scald and scrape our hogs this year.
Stoney Ridge Farmer has a video on this ua-cam.com/video/Zx1Meu25Ahg/v-deo.html
@@tclodfelter8789, thank you. I’ve watched it many times.
Great video.
excellent job
I agree Mr Dial! More please on the whole process in detail! Love these videos!
We used to make country cured hams at the college processing plant. They were amazing.
You are a busy man. Enjoyed the video. Thanks
Not going to lie……that thumbnail looks like you got some alien looking duck in your shed. 😂😂😂😂. Love this video
I have been wanting to build me a smoke house. Have a big cedar thee that came down & a neighbor with a mill. I have an old fireplace insert to use as the firebox.got one hind quarter in the freezer & will get a couple piglets this spring. I have lots of alder & maple and a little apple. Watching your video is getting me excited about building it, thanks guys
That’s exciting! Sounds like you’ll me making some wonderful memories!
Love ur video would u b interested in sending a full description of how u salt cure and ingredients n how long n the whole process..? I would highly appreciate it .Thank you.
Hi there,
The beauty of the ingredient list is that its as simple and easy as listed n the video.
Very nice video, Thank you for sharing. Also 2 questions, 1. How long do you hang the hams before smoking and then how long do you smoke them and at what temp? Also sure would love to see a video of how your smoker is built. Thank you .
I stumbled on this video just surfing around checking out smoke houses and its the best I have seen. So, I checked out some of your other videos and they're good too. I subbed and hope to see a lot more soon.
Did you get some footage of you cutting into them? I want to see the finished ham.
Sorry I just watched video again and got several of my questions answered. Thank you
Very awesome! Looks delicious. Saving your video as a reference!
man, that is how to do a ham the right way, I have been researching curing methods, and you made it easy to understand, also I have heard the salt is most important, but the sugar is equally important both kill different unwanted bacterias, red pepper is needed to protect the ham bone from a certain fly that lays larva, and other seasonings are preference, I would say your wood choice is great, I also like hickory and a touch of apple, I really like your cold smoker set up, in fact it is exceptional. thanks.👍
Keith Citizen Glad you found the video helpful!! It really is easy!
Man, I love the old timy stuff
The old ways are the good ways!
@@NaturesImageFarmGregBurns absolutely!
To the 10 people that didn't like this video, What the heck is wrong with you?????!!!!!!!!!! This was great man keep on shearing them. Thanks a lot...
Rich P they’re vegans man, pay them no mind.
Thanks for sharing I enjoy watching how things are done
Thanks Hoss for passing that down to others.
What a great video! I have just set up a log smoke house and am trying to figure out what will work best as far as how much smoke is necessary , how much the damper needs to be open,etc. Thanks so much for sharing your knowledge- God bless y’all
I like how you do it the old way. No pink salt or short cuts.
Great video. Loved it. Very interesting. I am researching country ham right now, and I cannot tell for sure if it's traditional or optional (or perhaps regional) that country ham is smoked as opposed to just being salt cured, sugar and spice cured and air cured (hung) for a year or more.
Good question...a lot also depends on whether the hock and trotter are removed too.
I want some Greg haha
Hello! This is great information! I am really interested in this method to store meat without refrigeration. I am just wondering if you have any problems with insects or rodents when you store the meat for the year, and how you deal with that. God bless you!
I would like to know too
Really great video, Greg. Looks like I need to come over from some Nature's Image Farm ham!
Small Scale Life C’mon over Tom!
You say you leave them hung from December through to summer - what is the ideal temperature range there? If I did that in my area, they would be frozen solid for several months - so are you looking for more of a refrigerator/cellar temperature?
Right on!
That’s a rad setup!!!!
After the hams have aged for the six months, do you find yourself having to soak and rehydrate the hams to remove/reduce the intensity of the salt flavor?
Love this can't wait to start .How long do u leave the salt cure on before u smoke them.?
I live in east Tx and it’s pretty humid here , was wondering if I could do a deer that way ?
I imagine you could. Deer is awful lean here and the leaner meat is a real challenge to chew on later.
Dang, six months ??? Where can I try this 6 month cured ham ?
Love the banjo in the background. Do you play?
Who thought a duck was being cured from the thumbnail
I was looking for Skinners steamed hams.
Google algorithms working their magic once again and bringing me exactly what i couldn't find a couple days ago! Do you have any recommendation on books for salt curing and cold smoking?
Really hope you see this comment. Do the hams have to hang in the smokehouse all summer, or if there some other place to hang them? Not sure I like the idea of not being able to use my smokehouse for only 3 or 4 months a year.
Thanks for any help you can provide
Old timers would hang them outside on the front porch too. If you did want to keep them in the smokehouse i suppose you could just move them out or in. However if your doing a lot of smoking a little salt room would be a great place to salt and hang.
I wonder if that same method would work for me here in the tropical pacific? Love the video though, short but very informitive.
I think your climate would be too warm for the process, unless you dig out a cave to keep the meat cool. During the first curing, then you would have to bring it above ground into the warm climate after smoking, and I think the process would go a lot faster with the heat and humidity of the tropics. Anything can be done.
Put the Sock on the Hock...
Butchered in Oct, smoked in Dec and then hang for 6 months? Any issues if ham were to have freeze/thaw cycles during the months of Jan - March while it's hanging in smoke house? Great video thanks.
Blair Watkins no issues to speak of. By the time they really get cold they’re already at the point of being fully salted...which reminds me I have a couple of hams hanging up I forgot to smoke...
I love your smoker set up. We have hams in the basement almost ready to go. What is the best way to cook them? I don't want to cook a whole ham (35+ lbs) Can I just cut off small slices and cook them up?
How long will these hams last?
where are you located it would be fun to visit when you do a smoke!
Nice job, I am sure that ham was tasty !
Sorry I missed your video where you prepared the pig hind leg for curing:
I saw the cure recipe in the video but what was the original weight of the hind leg?
Also what was the temperature of the kitchen where you hang the curing ham?
Thanks.
Great video, 1 question , how hot does the temperature in the smokehouse get in the summer time?
Joe Policastro the smokehouse is in nearly full shade all summer and prob doesnt get warmer than 85F.
awsome
how do you prevent botulism?
So freaking cool
What kind of fire box do you have . what's the temp during the smoke process
The firebox for cold smoking around 50-70F is just an old wood stove I found at an auction for $10! For hot smoking I use an old metal card filing cabinet i found for $5 and with the help of a couple turkey burners I can maintain the full thermal range for processing snack sticks.
why do you have to rinse the cure rub off?
can you smoke them with the salt/sugar cure still on it?
I always rinse the cure so the smoke has more meat surface area to penetrate and to prevent over salting.
Won't the meat spoil if its kept in the summer there? It's too warm for meat to stay outside in august? Shouldn't it be in a cellar? How come? And also won't it get too dry if kept for so long?
The old way ,never spoiled, it was the only way, no refrigerator back then!
Nice.. I have never wrapped a ham and hung it up i always put mine on a bench and salted and peppered them up. Do you hang it for a reason? BTW i am not being a butt i am really asking for your reasoning. What size ham socks are you using most of my hams wont even fit in the largest bags so i use laundry bags when I hang them up.
farmall1 farmall1 that’s a great way to do it too! Hanging them is just a way to keep them from sitting in the liquid they make while draining and also frees up bench space. Also keeps critters from getting too curious with the meat.
are those curing in your home kitchen??
Do you need a fire in the smokehouse for the whole winter?
Nope, just during the smoking process. From there they just hang out in the smokehouse. I know, I know...sounds crazy:)
@@NaturesImageFarmGregBurns thank you, i always thought it would be hard to keep a temp up all that time.
Great Video what part of the country are you in and what summer temp. do you see.
Stuart Poovey I’m in East Central Ohio. Gets mid 90’s in the summer.
So I’m an emergency is there any point in this process where you could not eat the ham prematurely?
I only see three hams. Does that mean you had a normal pig and three-legged pig?
Why do you use sassafras wood? I have like a thousand sassafras trees here on my farm. I never knew it could be used for smoking.
Richard family farm Homestead Have you ever made Sassafras Tea? If so you’ll know how amazing the aromatic quality of sassafras is. Try adding a little sassafras wood on the grill with some pork chops and see what you think. I love the blend of sassafras and hickory together for smoking meats to give a unique flavor profile.
Ever have problems with rodents etc ? Great video, thank you.
Brian Anderson so far so good no real issues to speak of.
Are you a traveler?
Jo Jo it takes one to know one;)
Only by your answer you travel to the east ;)
You dont need that sock thats useless
Great video.
Thanks!