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The Cure That'll Ale Ya

NPHuskerFLNPHuskerFL Posts: 17,629
edited December 2014 in EggHead Forum
I've never smoked a ham period. I decided to do a Ham from start to finish for Christmas. I've also never cured any meat.
The cure was fairly simple.
1 1/2C Kosher Salt
1/2C picking spice
16 oz pkg of dark brown sugar
2 sliced oranges from one of our trees
8 tsp Cure Salt #1

Brought 1 gallon of water to a rolling boil and added ingredients and stirred.

Allowed the cure to fully cool. In a food safe container added in the fresh uncured leg of pork (ham)--removed the skin and saved for cracklins--. Poured in the cure and more ice water till it covered the ham completely.

Took it to my office for the cure. We have a large commercial reach in cooler that was perfect.

This is about day 7. Boss put a note on the container. Everybody called the container "Blake's Head". Lol

11 days total cure time. Rinsed well and patted dry. Then it was covered in the refrigerator for another 2 days.

Today. Smoking with RW and Sugar Maple chunks. Set Stoker to 190℉ pit target temp and 150℉ food target temp. Lots of rain/storms today so we've got the pop-up and Stoker in the case I made. I'll discuss the glaze later. More pics to follow.
LBGE 2013 & MM 2014
Flying Low & Slow in "Da Burg" FL


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