Jonathon I smoked it at 180 for five hours than stoped the smoke and cooked til it reached 150. I T
Ham Plain Jane
With hog prices being through the floor last spring (And still) I picked up a hog and butchered and processed myself. Almost the whole thing is gone over the summer. Except the hams. I deboned them and tied some of the muscles to keep them nice and round. I did the sirloin tip roast whole 17lbs and then separated top/bottom rounds. Dry EQ cured the small ones and wet EQ cured the big roasts. Hot smoked till I hit 140-145ish IT and pulled and put the fridge to hang out for a few days. Then ran them through the slicer. I did a 3% salt, 1.25% sugar and .25% cure. Turned out very good as any store bought smoked ham I’ve had.
Sliced it thin and vac sealed in 1/3lb packages for a single serve style package. Just a couple good sandwiches per package. If I do any more after vac sealing then I would put whats left in to a zip lock to store for a few days and then throw the zip lock away…seems like a waste of $$ when I can vac seal for 1/20 of what a zip lock costs.
I have been curing pork loins into (Canadian Bacon) ham for years now. Not as fine-grained as the hindquarter hams, but I buy the whole loins when there is a sale. Your spice mix percentages are what I have been using for a while now. your hams look really yummy. Happy cookin’ Charlie Foley sr.
What is that cure specifically. If I were to do a 20 pound bone in ham what would the cure recipe be. Looks excellent
aaronf This might not be what you were looking for but just in case you are wanting to use a premixed cure check this out https://meatgistics.waltonsinc.com/category/45/cured-whole-muscle-meats