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Curing Hame & Bacon

Curing Hams & Bacon


Directions are below for injection pumping hams with cure, including 100 lb. fresh bone-in ham and 100 lb. fresh pork bellies.

Please visit our Online Catalog to purchase Cure.

Smoked Bacon

Meat Block:

100 lbs. Fresh Pork Bellies, trimmed, skin removed (preferred)
Additives: 2 lbs. Blue Ribbon Maple Bacon Cure
8 lbs. Ice Cold Water (38o F or less)
Process: Dissolve Blue Ribbon Maple Bacon Cure in water. Place bellies in Meat Lug and add brine solution. Make sure to completely cover bellies. Hold in cooler for 5 days at 35o F. Then rinse thoroughly with cold water, hang on bacon hooks, and then hang in smokehouse.
Cooking Instructions:  
Stage
Oven
Smoke
Shower*
Time
1
120o F
Off
Off
1 Hour
2
135o F
On
Off
1 Hour
3
150o F
On
Off
1 Hour
4
165o F
On
Off
1 Hour
5
180o F
Off
Off
Until Internal Meat Temp reaches 138o F.**
5
Off
Off
ON
20 Minutes
*To shower, simply spray with water for 10 minutes, or place product in an ice bath.
**Hold at 138o F for 19 minutes.
++To increase humidity for a better looking final product, place a small pan of water in the bottom of the smokehouse during the entire cooking cycle.
Cooling: Hold 2 hours at room temperature before moving to cooler.

Smoked Ham

Meat Block:

100 lbs. Bone-in Hame (approx. 5 hams)
Additives: 2 lbs. Country Brown Cure
2 oz. California Ham Spice
1.5 lbs. Sure Gel Binder
18 lbs. Ice Cold Water (38o F or less)
A few more lbs. of Country Brown Cure will be need for a brine solution to submerge and soak the hams. Use 1 lb. of cure for each 1 gallon of water for a brine solution.
Process: Dissolve the first 3 ingredients in the ice cold water. Pump hams to 20% of green weight (i.e. 22 lb ham should have 4.4 lbs of brine pumped into it). Submerge hams in a brine solution containing 1 lb. of Country Brown Cure per 1 gallon of water. Hold in cooler for 5 to 7 days. Rinse, place in netting, and hang in smokehouse.
Cooking Instructions:  
Stage
Oven
Smoke*
Shower**
Time
1
120o F
Off
Off
1 Hour
2
140o F
On
Off
2 Hours
3
150o F
On
Off
2 Hours
4
160o F
On
Off
4 Hours
5
190o F
On
Off
Until Internal Meat Temp reaches 160o F.
6
Off
Off
ON
20 Minutes
*Do not use smoke if cooking in a household oven.
**To shower, simply spray with water for 15-20 minutes, or place product in an ice bath.
++To increase humidity for a better looking final product, place a small pan of water in the bottom of the smokehouse during the entire cooking cycle.
Cooling: Hold 2 hours at room temperature before moving to cooler.
Walton's 2014 SPRING OPEN HOUSE
SATURDAY, MAY 10th, 9 AM TO 3 PM
FREE Basic Sausage Making Classes at 10:00, 12:00, and 2:00.
Following your class, take your sausage to one of our grills
and we will cook it for you! Class sizes are limited.
40% OFF
Excalibur Seasoning Shakers 40% Off Excalibur Seasoning Shakers
30% OFF
Excalibur Marinades 40% Off Excalibur Marinades
Plus, many more in-store only specials!
Celebrate spring and the beginning of grilling season! Bring the whole family and learn how to make sausage, take part in cooking demos by Primo Grills & American Barbecue Systems, enjoy huge savings & specials throughout the store, and much more!
Call 316-262-0651 for more information