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Home cured picnic ham

It's been in a maple cure for 5 days (light on the insta cure so I'm expecting it to be somewhat pale pink) and then rested for 36 hours. Egg is at 325 dome with some maple chunks. Here goes...
image.jpg 2.1M

Comments

  • TonyATonyA Posts: 566
    At one hour
  • TjcoleyTjcoley Posts: 3,453
    Looking good.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
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  • TonyATonyA Posts: 566
    It came off at 145 internal and sat for 30 minutes. Carving a picnic is unique at best but it worked out ok. I think I would have taken the skin off first in hind sight. It didn't look good and I suspect it made it difficult for the cure to penetrate.

    Despite curing the ham over 2 pounds per day and letting it rest for 36 hours the curing is clearly uneven. I did use less salt and insta cure than Rhulman. I would be hesitant to try more salts as it is too salty in the exterior.

    The pure maple syrup in the cure is evident and wonderful. I'm also really pleased with the maple smoke. That will definitely make it into some chicken and rib cooks.

    Reasonable first attempt. Next time ill make sure I can get a ham shank and ill have to play with the cure timing.
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