JN0831 I don’t think I ever wrote down the recipe, but I will look & see. I have done one or two several years ago when I could afford it. I have also done a few Sirloin Tips that were very beefy & tasty. I seem to recall injecting the roast with Walton’s Butcher Prime, spruced up with a little extra Worcestershire & garlic juice, overnight. Then rubbing a Horseradish, Spice Brown Mustard & Dijon all over the roast sprinkled with a peppery, garlicy seasoning. Then I seem to recall smoking them for about three hours with the water pan using Oak, Pecan, or Dogwood. Then after smoking about three hours as I seem to recall, removing the moisture from the smoker & getting the heat up to about 400 for about 15-20 minutes to get a little bit of crust to form before removing the roast to rest for about 30 minutes before carving. They all turned out very well. I may have possibly posted some photos here somewhere on the smokes, but I will have to go back & search. Yo have chosen an excellent project!
Slaughtering and Butchering By Dynah Geissal Issue #23 • September/October, 1993
The article does not cover when to cold smoke a cured ham. I have 16 wild hog hams in brine as of last night. I need to know at what point do I put them in the smoke house for this phase of the process.
I wish we could help out more on this one, but this is using someone else’s recipe and process in a way I don’t feel comfortable with (since they recommend not using a cure or nitrite/nitrate). There really isn’t an answer I’d feel safe giving you since this is not something we’ve done and tested like this before.
My suggestion on hams is always to follow our standard recipe here:
My best alternative suggestion is to look for more information from a state University Meat Extension Department. They have usually done the proper research and development to provide better guidance. The University of Missouri has an article here that might be of help: https://extension2.missouri.edu/g2526
For the future, I’ll see if we can develop a recipe and process here to provide better guidance towards processing hams in this manner.
Thanks. I did add cure to the recipe because I didn’t trust it without the sodium nitrate. (1/4 tsp per pound).
davhi8. After you take the hams out of the brine, rinse them of and put back in the fridge for at least 1 or 2 days to dry. Then they are ready to smoke.
papaG Thank you!! That is what I had intended to do but wanted verification.