Saturday, February 11, 2012
Picnic Hams- Pork Processing Continues
Our ham processing saga continues . . . .
You can read part 1 here.. We started with 220 lbs of pork that we had the butcher block out - not cutting it into the pork cuts you see in the stores. The bacon is finished as well as the ground and pulled pork leaving us with the picnic hams that we are boiling and long cut hams that we will process to be the type you see hanging in burlap sacks.
It was been four weeks since we injected the picnic hams with cure, wrapped them in plastic and put them in the spare refrigerator. After two weeks we soaked them to remove the surface salt, rewrapped them and stored back in the fridge for another two weeks. Today was the ham boil.
These two picnic hams cooked at a simmer for about 4 hours until done. He deboned one of them, leaving a little meat on it for soup. I tasted a little bit and it's really good and extremely tender.
After they cool we will cut and package them up, vacuuming sealing some for future use.