Merry Christmas! - Free Bacon Salt with every order for the rest of December!!

To celebrate the Christmas period, summer, BBQ season, and everything else that’s good about December we’re having a HUGE giveaway. Every order between now and Christmas will receive a free shaker of Misty Gully’s brand new Bacon Salt. All orders large and small will receive a shaker for FREE. Get in, get online and grab yours now! View our range of home butcher supplies now!

We’re also pleased to bring you an AWESOME new range of hand-crafted small-batch sauces from award winning Tasmanian BBQ Team Ro ‘n’ Slow BBQ. The great flavour of these sauces come from the fresh local ingredients, but also from being smoked over real Tassie Cherry wood! 3 different sauces; Pork, Beef & Chilli. Fantastic value at only $14.95 – check them out here!

In sticking with the Christmas spirit we’ve extended our sale on the 30″ and 40″ Masterbuilt Smokers. Throwing in over $100 of extras with the 40″ models and $60 worth of giveaway with the 30″s. Make someone, or even yourself, very happy this Christmas with one of these awesome smokers and free goodies!

Our Christmas Ham recipe is a customer favourite and we’re featuring it again this newsletter. This Ham recipe will seriously impress the rellies. Give it a try this Xmas!

Some Christmas Housekeeping – we will be closed from December 22nd until January 8th. To avoid any disappointment for Christmas, please have orders submitted by December 15th at the latest.

Looking forward to seeing you online soon and we wish everyone a happy and safe lead up to Christmas.

Merry Christmas & Happy Smoking!
– Brenton, Ben & the Smoked and Cured Team

Normally $9.95 – until Christmas it’s FREE with every order at www.smokedandcured.com.au

Check it out HERE

You will need:

Ham
Ham – Full Back Leg / Picnic Cut (Front Leg) – uncured.
Misty Gully Maple Ham Cure
Stainless Steel Injector
Large bucket / container / tub / bag
Space in the fridge!

Christmas Glaze
1 & 1/3 cup of brown sugar
1 juice of an orange – enough to make a paste
1 whole orange zest
2 tsp of Keen’s mustard powder
1 tablespoon of cloves
20 maraschino cherries (optional)

This email was sent to <<Email Address>>

why did I get this?    unsubscribe from this list    update subscription preferences

Smoked and Cured · 3/55 Radford Rd · Reservoir, VIC 3073 · Australia

Curing your Ham
1. Mix your Misty Gully Maple Ham cure with water to make the brine. You need approximately 130g of cure per Litre of water. You need enough brine to completely submerge your ham in your container / tub.
2. Injecting your cure – use your injector to inject your ham with cure/brine as deeply as possible. For a proper cure, you need to inject the equivalent of 25% of the weight of the ham. Eg. If your ham weighs 4kg, you need to inject it with 1 litre of cure/brine. Make sure you get right along the bone.
3. Completely submerge your ham in the brine, then place it in the fridge to cure. How long you leave it to cure in the fridge will be determined by a) how large your cut of meat is and b) how salty you like your ham. For a rough guide, cure your ham for 24 hours per half kg. So for that 4kg ham, leave it in the fridge to cure for 8 days. Turn every 24 hours. That said, 10 days is usually more than sufficient for any full leg of ham.
4. Remove from the fridge and rinse with fresh water. Soak in a tub of fresh water for 30 mins. Rinse again.
5. Put back in the fridge on a plate / rack uncovered for 24 hours. This is where the ham will develop a ‘skin’ or pellicle, which will allow it to absorb more smoke and other flavours when cooking.

Cooking your Ham
1. Pre-heat your oven or smoker to 120°C. You can cook it slower or faster depending on your preference, but we’d suggest you stick within a range of 100-140°C.
2. If you’re using a smoker, we’d suggest Maple, Apple, Cherry or Peach Chips. Try pre-soaking them in apple cider or sherry for extra aroma and flavour complexity.
3. If you’re using an oven – spray your Ham with Misty Gully Liquid Smoke, season, and cook.
4. Test your internal temperature constantly. Your ham is ready when it is 68°C throughout internally.
5. Allow to cool for 2 hours.
6. Store wrapped in a tea towel or Ham Bag in the fridge for up to 2 weeks.

Dressing your Ham
Once you’ve got your ham already cured and cooked (you can actually just go to Coles and buy a Leg of Ham and just use that too…), for a special Ham for the Christmas table, use the following method for dressing your Christmas Ham:

1. In a medium saucepan heat brown sugar, orange juice, zest, a tbsp of cloves and the mustard powder. Allow to simmer until thick and syrupy.
2. Peel the skin off the ham being careful to leave as much fat on the ham as possible. Score the fat in a diamond criss-cross pattern (about an inch distance between each score). Cut maraschino cherries in half and pierce through with a long stemmed clove into each node in the criss-cross pattern.
3. Preheat oven or smoker to 175°C, glaze the ham and begin cooking. Baste every 20-30 min. Cook for approximately 90 minutes, or until the Ham reaches an internal temperature of 68°C.
4. Carve and serve Hot!